Edit: I'm never going to be looking at my steak or pork chops the same way again. Heck, we should come up with racetracks based on the profiles of our dinner and vote on which ones would be the best tracks to race on.
A lot of racetracks seem to have that random S in one corner of the track. Unfortunately that's the only real resemblance your 'chop has to any of the tracks so far.
Some say it's grease looks like Silverstone, and that if it had less oil it would look like a smiling piggy...all we know is it's TERRONIUM12's pork chop!
Of course I have. I'm not framing a piece of meat because it looks like a racetrack.
I'm not that sick.
EDIT: Is this what it's come down to? Taking pictures of meat that might look like a racetrack and vaguely imagining what pork chop racetrack doody looks like? Is GT5 really taking that long?
