Meaty beety big and bouncy

Mikey P

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Oct 6, 2006
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116,882
3 half days proposed so they can move the furniture.

They've been paying a lady $300 to go over it with a rug doctor which only picks up the French fries and eyeballs..

Daytime work since they're closed for another 2 weeks.
Even the waitresses are billionaires so don't give me any shit. PXL_20220105_181551616.jpgPXL_20220105_181609649.jpgPXL_20220105_181625703.jpgPXL_20220105_183451574.jpgPXL_20220105_183510498.jpg
 
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Desk Jockey

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Joined
Oct 9, 2006
Messages
64,833
Name
Rico Suave
😔
Who ARE you and what have done with my friend Mike?

Restaurants? RESTAURANTS? Just saying...ya hack! 😉
 
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Nate W.
That’s right.. The original Josh..

Five star is “The Other Josh”

:lol:

I couldn’t remember what the big deal was.. Forgive my senor moments when you hang with some cantankerous asses on MB..
 

Mikey P

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116,882
That’s right.. The original Josh..

Five star is “The Other Josh”

:lol:

I couldn’t remember what the big deal was.. Forgive my senor moments when you hang with some cantankerous asses on MB..

It was greeny being greeny and Josh got stuck in the middle if I recall
 

Dolly Llama

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Joined
Oct 7, 2006
Messages
31,225
Name
Larry Capitoni
Btw..

370 hooked up to the hotwater
UPE xs2
175/ brown.
SStiSlot.
Post pad the worse of it.


nice to see you're promoting quality over padhackism

so what would you meatheads order off the menu anyways


appetizers;

Spaetzle with the swiss and ham
or
chicken tenders
(leave the celery in the kitchen)

main;

Ribeye or scallops


..L.T.A.
 
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Mikey P

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Oct 6, 2006
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116,882
nice to see you're promoting quality over padhackism




appetizers;

Spaetzle with the swiss and ham
or
chicken tenders
(leave the celery in the kitchen)

main;

Ribeye or scallops


..L.T.A.
So premium, I'm going to do it over 3 days so I don't rush or bonk.

I figure 3 hours each
 
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Willy P

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Joined
Oct 2, 2007
Messages
10,952
Name
Willy P
Jalapeno prawns- hold the sweet and sour

Lobster linguine (Atlantic cold water lobster ONLY)

Two creme brulle - be sure they use a proper confectioners sugar and the custard mixed well and creamy.
 
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