Freedom Town: Aesthetic and Recreational Lawn Alternative

[infinity]

My rims 10 inch I keep em clean tho

 

[Nuttkase]

 

[infinity]

Nah

 

[Nuttkase]

They need to put a character limit on Gemini's posts.

 

[BUTCHER 206]

I need to put this pizza in my life / mouth / stomach

Only place i can remember using those cup and char pepperonis is in everett,Brooklyn brothers. I think round table uses them for their $30 king pizza whatever it's called

 

[Nuttkase]

I saw that on reddit and the most up voted thing was people talking about the type of pepperoni that is in the comments.

 

[Nuttkase]

Good looking pizza I'd eat that.

 

[Nuttkase]

Also Brooklyn Bros has been very tasty the 3 or 4 times I've had it.

 

[BUTCHER 206]

Brooklyn Bros is dank, too bad it's in everett

Next best thing is proletariat in white center

 

[BUTCHER 206]

The in-house sausage they make at proletariat is pure magic, shit turns a slightly above average quality pizza into god tier pizza

 

[Nuttkase]

 

[Nuttkase]

 

[BIGSBY]

Damn tandoori Chicken is so good @ALL BOUT CHICKEN

Damn son that looks amazing, I think Indian foods has to be one of my favorite types of cuisine

 

[Nuttkase]

Yeah Indian food is hella good it gets a bad wrap because most curry fucking stinks.

 

[Nuttkase]

I'll straight up demolish a whole plate of veggie pakoras.

 

[Nuttkase]

 

[infinity]

 

[BUTCHER 206]

Damn son that looks amazing, I think Indian foods has to be one of my favorite types of cuisine

It's not my favorite but I've never been one to complain about it . I swear some people talk about Indian food like its super foul i never understood that. Indian food also has the best vegetarian dishes

 

[BIGSBY]

Plus I just pulled me a lil Indian bitch, woke me up with some home made samosas early this morning.
I fuck with the punjabis tough.

 

[BUTCHER 206]

I think my ideal pizza* would be; sour dough crust (2-3 day rise), fresh tomato sauce, cup and char pepp, fennel crumbled sausage (the finely crumbled variety), mozz / provolone / parmesan blend, wood fired brick oven, topped with some pecorino romano at the end

Ahhhhhhhhhhhhh YEAH


*subject to change