Mmmm...sacrilicious...
Fri October 17, 2014 3:36 pm
Put them here.
I don't really care for avocados.
Last edited by
Jorge on Wed February 19, 2020 12:25 pm, edited 1 time in total.
Fri October 17, 2014 3:38 pm
i like the greasy crumbs left half baked/half burned onto the pan when making shake-n-bake chicken.
Fri October 17, 2014 3:40 pm
Lengue is my favorite type of street/food truck taco
Fri October 17, 2014 3:41 pm
Also, I might have to fix the thread title. No need to be in all caps.
Fri October 17, 2014 3:43 pm
E.H. Ruddock wrote:Also, I might have to fix the thread title. No need to be in all caps.
at least get rid of the period at the end, it's extraneous in this context
Fri October 17, 2014 3:59 pm
Respect my thread title choices.
Fri October 17, 2014 4:07 pm
i prefer armagnac rather than cognac to be added to my liver pâté
Fri October 17, 2014 4:18 pm
also i don't like oreos
Fri October 17, 2014 4:52 pm
I only like bacon by itself..not as an added ingredient to anything
Fri October 17, 2014 5:26 pm
oh boy
Fri October 17, 2014 5:26 pm
Alex wrote:also i don't like oreos
me neither
Fri October 17, 2014 5:49 pm
Not sure if this is unpopular, but anecdotal evidence suggests so: Olives are rubbish.
Fri October 17, 2014 5:53 pm
ABNorman wrote:Not sure if this is unpopular, but anecdotal evidence suggests so: Olives are rubbish.
Olives are gross
Fri October 17, 2014 5:57 pm
Deep-dish pizza is fucking gross.
Fri October 17, 2014 6:01 pm
My lady friend will put olives on just about anything to add to her enjoyment.
She will also drink the juice left in the jar or can. All of it. Like a shot.
Fri October 17, 2014 6:20 pm
I love green olives on deep dish pizza.
Fri October 17, 2014 6:22 pm
I also love burnt potato chips
Fri October 17, 2014 7:19 pm
I prefer my omelettes to consist of eggs only.
Sat October 18, 2014 8:41 pm
Chris_H_2 wrote:I also love burnt potato chips
Sat October 18, 2014 10:55 pm
Bovril spread onto soft white bread. Or even better, on french toast. Or on toast with cheese.
For those of you who don't know what Bovril is, just imagine engine oil made from a bouillon/stock cube.
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