Jan.31st edition of lifting and diets

[Kad1]

Guys at the fire house go nuts for it

 

[John]

Yup…parm is probably my favorite meal, and I mix regular bread crumbs with the Panko…and the sauce takes a bit to,slow cook, with whole bay leaves,fresh onion n garlic…if I have the time to make it slow like that

 

[John]

Fuck I keep adding shit on,my sauce is homemade to begin with,and everything I do is low/,to no sodium…I will shut the fuck up now.

 

[Dirtnasty]

Everything. I do is I high as fuck sodium but I need the shit

 

[Poppy]

I will shut the fuck up now.

You just crack me up

 

[Kad1]

Me to. I process San Marsano tomatoes , garlic , onion, herbs for my sauce. I start it around 10am for dinner around 6:30

 

[Rusty]

The sauce recipe is good to
Know as well. That’s what makes it special
Right there. Those tomatoes make
The best sauce hands down.

 

[Kad1]

Oh yeah. They are amazing

 

[John]

Well hands up guys,we grow Romas specifically for making our own sauce so there

 

[Rusty]

Haha. Well!!! Roma’s are a good second. But I’m sticking with those long plum tomatoes from Italy.

 

[John]

Very well.

 

[Kad1]

Ya got me. I can’t grow shit

 

[John]

You make yourself grow.

 

[Dirtnasty]

Fucking eh made me laugh

 

[Rusty]

Just giving you shit bro. Home grown can easily be the beat also. Both home growns.

 

[John]

Ha ha homegrown

 

[Rusty]

Here’s what am talking about if you ever have the urge to try them.

Is this what you use @Kad1

 

[John]

If I try it,it would be me growing the plant,not canned store stuff. I wouldn’t mind a diff tomato to grow this year

 

[Rusty]

There ya go. They say though that these are like the Cubans of tomatoes. They cannot reproduce the exact flavor when they grow the same tomato in a different region. It’s the combination of soil type and climate combined etc whatever!!! So they say.

 

[Dirtnasty]

Grow the guck out of them