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 gtfo with your food schoolOriginally posted by M0ar.Stickers View PostThat's cute, I've been working professionally in kitchens since you we're 5. Graduated Culinary Institute of America in Hyde Park, NY and still work in professional kitchens. Doubt my pro tips are useless.
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 Kielan, looking at the photos of the coilovers on BWS...whats with the weird blown out highlights/masking around them? Maybe something for the photog to fix?
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 Yeah, I know lol. It just looks oddOriginally posted by Kielan View PostDunno, I didn't take those.
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