Mike Tan

[Mike Tan @OhShogood]

I'd like to say thanks to @foodandliquorto and @mrjimihall for making less superior sausage and… https://t.co/BJNYMiSUOh

[Mike Tan @OhShogood]

Tonight at 6!!! #sausagewars with @foodandliquorto @mrjimihall and me @ Food & Liquor https://t.co/oJJkUtsczG

[Mike Tan @OhShogood]

And the shit talking begins. #dontholdback #sausagewars @foodandliquorto @mrjimihall @foodandliquorto… https://t.co/UKKKxvXtx6

[Mike Tan @OhShogood]

I'm going to be competing against @foodandliquorto and @mrjimihall in #sausagewars make sure you make… https://t.co/Cfr2hgGFyI

[Mike Tan @OhShogood]

@FoodandLiquorTO @OntCraftCider @mrjimihall I may not know how to use this twigger thing but I do know how to shit talk.

[Mike Tan @OhShogood]

Thanks @yougottaeathere for the shoot @thehuntsmanto #allthebrunch #friedchicken #notroutaboutit… http://t.co/rvUKFWgu0f

[Mike Tan @OhShogood]

It's not a toomah!!!!! Tuna, bone marrow, rapini and chermoula sarrrrad. On again tomorrow and maybe… http://t.co/eIPOzCsLeo

[Mike Tan @OhShogood]

@reedpettit you better have the glasses

[Mike Tan @OhShogood]

@reedpettit head down meow.

[Mike Tan @OhShogood]

@reedpettit I'm coming back to taste it.

[Mike Tan @OhShogood]

@reedpettit until the fat is soft again then we will stand it up in the fridge till it solidifies then cut a hole in the bottom

[Mike Tan @OhShogood]

@reedpettit tell the girls in the kitchen to vac the fat and circulate it at 62.5degrees. Alcohol burning point is 78.5degrees

[Mike Tan @OhShogood]

@reedpettit do not toss the fat I think I have a way to extract it. Unless it's too late

[Mike Tan @OhShogood]

@RumTuckTugger pizza and sriRANCHa

[Mike Tan @OhShogood]

“@RumTuckTugger: @OhShogood so close, so far away.” the vac smoking will happen soon

[Mike Tan @OhShogood]

@RumTuckTugger http://t.co/dy4rX36C Look at the chicken fingers

[Mike Tan @OhShogood]

#tweetingtuesdays sec214 row2 seat102