Scoring above average on an exam only to get a C- is a pretty bad feeling. Especially when probably over half the class were valedictorians of their high schools.
Off Topic 2011
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Re: Off Topic 2011
Scoring above average on an exam only to get a C- is a pretty bad feeling. Especially when probably over half the class were valedictorians of their high schools.WUSTL -
Re: Off Topic 2011
So we're all... masterbakers? </url>Member: OS Uni Snob Association | Twitter: @MyNameIsJesseG | #WT4M | #WatchTheWorldBurn
Originally posted by l3ulvlA lot of you guys seem pretty cool, but you have wieners.Comment
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Re: Off Topic 2011
Don't be a bitch Greg.And may thy spirit live in us, Forever LSU
@AdamdotHComment
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Re: Off Topic 2011
it's not that...you gotta check in on it from time to time and you gotta know what your going for...do you want soft, collapsible crust or a thick, hard, stout one? What about your cheese? Do you want it a little over-cooked or separated from the sauce
Don't be a bitch Greg.Comment
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Steelers : IX, X, XIII, XIV, XL, XLIII
Penguins : 1990/91, 1991/92, 2008/09, 20015/16, 2016/17
Pirates : 1909, 1925, 1960, 1971, 1979
Panthers (FB): 1915, 1916, 1918, 1929, 1931, 1934, 1936, 1937, 1976
Panthers (MBB): 1927/28, 1929/30Comment
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Re: Off Topic 2011
Always meat lover's.
Make any gay joke you want. Meat lover's pizza is delicious.Member: OS Uni Snob Association | Twitter: @MyNameIsJesseG | #WT4M | #WatchTheWorldBurn
Originally posted by l3ulvlA lot of you guys seem pretty cool, but you have wieners.Comment
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Re: Off Topic 2011
it's not that...you gotta check in on it from time to time and you gotta know what your going for...do you want soft, collapsible crust or a thick, hard, stout one? What about your cheese? Do you want it a little over-cooked or separated from the sauce
Don't be a bitch Greg.
And Supreme for me.
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Re: Off Topic 2011
I'm a pesto chicken with spinach and gorgonzola cheese pizza guy.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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