- Joined
- Jul 3, 2019
Fine, but I'm not going to like ityes lmao
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Fine, but I'm not going to like ityes lmao
What if it is soft and fresh?Are you suggesting I eat some dry suggesting I eat some dry crusty bread
I mean yeah the bread can be soft and fresh but the middle layer is going to be toast. Which is only going to make it that much worse. as the layers of bread will mush down on the crunchy part.What if it is soft and fresh?
The cheapest, softest, yeastiest white bread you can find. You have to be sure to get Walkers salt and vinegar crisps, too. Other brands just aren't quite right.any type of bread? I'm make it and report back
A mayo potato chip sandwich is always a good choice.The cheapest, softest, yeastiest white bread you can find. You have to be sure to get Walkers salt and vinegar crisps, too. Other brands just aren't quite right.
When I were a lad, you'd get a loaf of bread for 26 pence and multi pack of walkers for 40 p, and that'd set you up for the week. Every day in the summer I'd pack one crisp sammich, one jam sammich, and a flask of tea, and go running around innawoods past the railway station until sunset.
Nobody would have sold them a steak when they're perfectly happy to eat jowls, gizzards, stomachs, intestines and tails.Also I don't think they were purposefully selling black people expired meat and this forcing them to eat cornstarch
bish is crazy.
So THAT'S why black don't crack! More collagen!Nobody would have sold them a steak when they're perfectly happy to eat jowls, gizzards, stomachs, intestines and tails.
That's really nothing compared to the amount that goes straight into the fire, which most of it does. It's a very thin sauce compared to normal bbq sauce, and mostly drips into the fire, with the constant dousing keeping the meat from drying out during a long cooking process. It also helps the meat pick up the smoke. It's supposed to be done that way.So much sauce just wasted. staying inside the fibers. Like get a proper brush that will let go of the sauce not a fucking tool designer to absorb and hold fluid.
Chicken feet make the absolute best stock.Nobody would have sold them a steak when they're perfectly happy to eat jowls, gizzards, stomachs, intestines and tails.
Jowls make delicious bacon, head meat is one of the better choices for taco filling, oxtails provide great stewing meat, and beef heart is practically steak on its own. Don't act like cuts other than steaks are utterly disgusting, and don't pretend that White people don't enjoy eating offals as well.Nobody would have sold them a steak when they're perfectly happy to eat jowls, gizzards, stomachs, intestines and tails.
I had buckwheat* with chicken hearts and livers and it was absolute bomb.Don't act like cuts other than steaks are utterly disgusting, and don't pretend that White people don't enjoy eating offals as well
But a brush also absorbs fluids, unless you're wanting to brush microplastics on your food.So much sauce just wasted. staying inside the fibers. Like get a proper brush that will let go of the sauce not a fucking tool designer to absorb and hold fluid.
Yeah good luck brushing everything on a ten foot long grill with some tiny little brush.So much sauce just wasted. staying inside the fibers. Like get a proper brush that will let go of the sauce not a fucking tool designer to absorb and hold fluid.
you know someone somewhere had that as a punishmentYeah good luck brushing everything on a ten foot long grill with some tiny little brush.
if it was something that had a legitimate use as a cooking instrument they would just make them. What is the mop made of? are you sure that soaking it in sauce and heating it over a fire wont leach harmful chemicals?Yeah good luck brushing everything on a ten foot long grill with some tiny little brush.
Search grilling mop, they make pretty of smaller ones just for grilling. They also make cotton fullsize mops that would work fine. Idk why you people are so hung up on a mop.if it was something that had a legitimate use as a cooking instrument they would just make them. What is the mop made of? are you sure that soaking it in sauce and heating it over a fire wont leach harmful chemicals?
I think it's a matter of aesthetics that people are hung up on. You see a mop and you think to yourself that's gross we clean floors with those.Search grilling mop, they make pretty of smaller ones just for grilling. They also make cotton fullsize mops that would work fine. Idk why you people are so hung up on a mop.
For me personally its not a matter of optics. If its a mop that was made for this and/or if its safe i'm perfectly fine with it. Otherwise is just using bleach on chicken or using a tire to smoke meat. https://theamericanscholar.org/ghana-a-burning-problem/I think it's a matter of aesthetics that people are hung up on. You see a mop and you think to yourself that's gross we clean floors with those.
Search grilling mop, they make pretty of smaller ones just for grilling. They also make cotton fullsize mops that would work fine. Idk why you people are so hung up on a mop.
Let's keep this in perspective: If you want to assume that the staff at the restaurant are huge fucking retards and leave the floor mop and the grill mob in the same area just know that there are no end to the horrors that these retards can inflict upon you. Watch basically any episode of Kitchen Nightmares at random for examples, most of which are more likely than grill mop-related fuckups.My hangup mostly hinges on the likelihood of human error. I don't have faith in the typical nigger to not make a whoops-a-daisy and use the barbecue mop for cleaning and vice versa.