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Well?
In the cupboard 55%  55%  [ 20 ]
In the fridge 44%  44%  [ 16 ]
Total votes : 36
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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 9:48 
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Jem wrote:
(Do you keep your eggs at room temp or in the fridge?)


in the fridge: it's the handiest place as there is a little rack for them in there.

I'd keep everything in the fridge if I could.

Apart from bread. If you put your bread in the fridge you are actually evil.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 9:58 
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What about cake?

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:12 
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Jem wrote:
I'd eat the Cadbury's thing.

And Mimi mentioning eggs reminds me of another way in which I ignore all the rules: will happily eat eggs ~1 month past their use by date. Still not dead.

(Do you keep your eggs at room temp or in the fridge?)


They live on top of the bread bin

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:13 
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I wouldn't store butter in the fridge, always in a butter dish outside of the fridge as otherwise it's a pain to spread.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:14 
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9 pages of condiment and egg chat.

Imagine if the thread had been about bins.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:26 
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Lord Humongous

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My eggs float in the bath. Should I put them in the fridge?

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:28 
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Lord Humongous

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Lonewolves wrote:
What about cake?

It's a made up drug.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:31 
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Jem wrote:
And Mimi mentioning eggs reminds me of another way in which I ignore all the rules: will happily eat eggs ~1 month past their use by date. Still not dead.

(Do you keep your eggs at room temp or in the fridge?)

Eggs should always be refrigerated; they chemically decompose as much in a day on the counter as a week in the fridge. This matters a lot for some uses; for example, poaching old eggs doesn't work because the yolk won't hold together very well. [0] People often respond to this with "but they aren't refrigerated in the shop." This is because supermarkets are air conditioned 24/7 to ~16-18 deg C, and because they sell eggs through in a matter of days. Your kitchen isn't consistently that cool.

On the other hand, the use-by dates on eggs are calibrated for keeping them on the counter, so if you do refrigerate they'll last a long time. There's also very little risk of accidentally consuming a gone-off egg because they stink to high heaven.

[0] Caveat: boiled eggs are slightly easier to peel if you use "old" eggs. As the white breaks down, some gas is released and swells the small air pocket that all eggs have. When you boil, this tends to lift the shell away from the white, making them easier to peel. That's the theory. It's never worked for me. I hate peeling boiled eggs. I'm experimenting with cooking them in a pressure cooker now, which is supposed to help, but I haven't quite figured it out yet.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:34 
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GazChap wrote:
I wouldn't store butter in the fridge, always in a butter dish outside of the fridge as otherwise it's a pain to spread.

I've had butter go rancid out of the fridge, ruining an otherwise delicious ham sandwich. I tend to refrigerate it in high summer, and only put parts of a pack in the butter dish so it doesn't hang around too long. It takes seconds to carve a lump off and soften it in the microwave, in a pinch.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:39 
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Obviously the current pack goes out on the counter, and the reserve pack goes in the fridge. Unless you're some kind of monster who has fewer than two packs of butter.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:40 
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Doctor Glyndwr wrote:
[0] Caveat: boiled eggs are slightly easier to peel if you use "old" eggs. As the white breaks down, some gas is released and swells the small air pocket that all eggs have. When you boil, this tends to lift the shell away from the white, making them easier to peel. That's the theory. It's never worked for me. I hate peeling boiled eggs. I'm experimenting with cooking them in a pressure cooker now, which is supposed to help, but I haven't quite figured it out yet.


The key is to submerge them in ice cold water as soon as they're done.

I use old eggs (which I keep on the worktop :o ), bring a pan of water to boil, 7 mins in the pan, immediately put in cold water. Never have any problems peeling mine :)

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:40 
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DocG- roll the boiled egg on a hard surface pushing down with your hand. Should be easier.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:41 
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I do the 'roll to fragment the shell' trick for peeling. I can regularly get the whole lot off in one go if the inner membrane doesn't tear. Then I give myself a high five and lead myself in a rousing chorus of "For He's A Jolly Good Fellow"

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:43 
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I find my wife is awfully good at peeling eggs. I can highly recommend. :D

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:46 
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I've tried every one of these tricks (except Cavey's wife) and I still find it fiddly as fuck. We all have our crosses to bear. Fortunately I'd rather eat almost every other kind of egg anyway.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:47 
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Zardoz wrote:
Lonewolves wrote:
What about cake?

It's a made up drug.

What that means is that it's made up from chemicals.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:51 
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Lord Humongous

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Keep the shell on, calci-yummy.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:55 
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Isn't that lovely?

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Doctor Glyndwr wrote:
Jem wrote:
And Mimi mentioning eggs reminds me of another way in which I ignore all the rules: will happily eat eggs ~1 month past their use by date. Still not dead.

(Do you keep your eggs at room temp or in the fridge?)

Eggs should always be refrigerated; they chemically decompose as much in a day on the counter as a week in the fridge. This matters a lot for some uses; for example, poaching old eggs doesn't work because the yolk won't hold together very well. [0] People often respond to this with "but they aren't refrigerated in the shop." This is because supermarkets are air conditioned 24/7 to ~16-18 deg C, and because they sell eggs through in a matter of days. Your kitchen isn't consistently that cool.

On the other hand, the use-by dates on eggs are calibrated for keeping them on the counter, so if you do refrigerate they'll last a long time. There's also very little risk of accidentally consuming a gone-off egg because they stink to high heaven.

[0] Caveat: boiled eggs are slightly easier to peel if you use "old" eggs. As the white breaks down, some gas is released and swells the small air pocket that all eggs have. When you boil, this tends to lift the shell away from the white, making them easier to peel. That's the theory. It's never worked for me. I hate peeling boiled eggs. I'm experimenting with cooking them in a pressure cooker now, which is supposed to help, but I haven't quite figured it out yet.



roll the boiled eggs on a surface (hard enough to crack the shell in several places) and then place in a bowl of water, peel of a big piece, and then rub and peel as you go. I find it much easier to do it that way.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 10:57 
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Malc wrote:
roll the boiled eggs on a surface (hard enough to crack the shell in several places) and then place in a bowl of water, peel of a big piece, and then rub and peel as you go. I find it much easier to do it that way.


I tried this. Ended up naked and priapic. Then the egg rolled off the counter.

I was past caring by then, mind.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:00 
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It's cute how people assume I haven't already Googled "peel boiled egg" and systematically tried everything. You've met me, right?


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:02 
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Buy a Mac. That'll help.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:03 
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Doctor Glyndwr wrote:
I've tried every one of these tricks (except Cavey's wife) and I still find it fiddly as fuck. We all have our crosses to bear. Fortunately I'd rather eat almost every other kind of egg anyway.


Yeah, she was pretty good.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:11 
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Cavey wrote:
I find my wife is awfully good at peeling eggs. I can highly recommend. :D

With her tongue.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:15 
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Yeah, that too. :p

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:44 
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gooby pls

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Jem wrote:
I use old eggs (which I keep on the worktop :o ), bring a pan of water to boil, 7 mins in the pan, immediately put in cold water. Never have any problems peeling mine :)

You do have problems poaching them, though - which may be because you keep them on the worktop at room temperature if DocG is to be believed ;)

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:46 
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Eggs are fucking complicated
.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:46 
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Pundabaya wrote:
Eggs are fucking complicated
.

They really are. Easy to cook, but very difficult to cook well.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:47 
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Gogmagog

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You might be we to boil and peel an egg in a washing machine. Might take longer than 3 minutes though.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:48 
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MaliA wrote:
You might be we to boil and peel an egg in a washing machine. Might take longer than 3 minutes though.

I'm not sure I'd have much elbow room in a washing machine.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:52 
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Lonewolves wrote:
MaliA wrote:
You might be we to boil and peel an egg in a washing machine. Might take longer than 3 minutes though.

I'm not sure I'd have much elbow room in a washing machine.


Climb in. You might be surprised.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:53 
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MaliA wrote:
Lonewolves wrote:
MaliA wrote:
You might be we to boil and peel an egg in a washing machine. Might take longer than 3 minutes though.

I'm not sure I'd have much elbow room in a washing machine.


Climb in. You might be surprised.


Take this bag of irritated weasels with you, it may be useful.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:55 
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Dang, they are irritated.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 11:58 
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sneering elitist

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GazChap wrote:
Jem wrote:
I use old eggs (which I keep on the worktop :o ), bring a pan of water to boil, 7 mins in the pan, immediately put in cold water. Never have any problems peeling mine :)

You do have problems poaching them, though - which may be because you keep them on the worktop at room temperature if DocG is to be believed ;)


I can't poach fridge cold fresh eggs either.

Maybe we all have an egg related weakness. :blown:

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:19 
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Jem wrote:
Maybe we all have an egg related weakness. :blown:

Mine is that I'm not particularly struck on eggs. I don't mind them, but I never think GOD I NEED EGG.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:24 
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I find the most important thing in a poached egg is how fresh it is.

Buy a chicken.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:34 
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Jem wrote:
I can't poach fridge cold fresh eggs either.

Maybe we all have an egg related weakness. :blown:

I worked for a long time to get good at poached eggs. Happy to share my method if you're interested.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:44 
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Unpossible!

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http://www.dailymail.co.uk/femail/artic ... e-you.html

SCIENCE


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:46 
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Doctor Glyndwr wrote:
I've tried every one of these tricks (except Cavey's wife) and I still find it fiddly as fuck. We all have our crosses to bear. Fortunately I'd rather eat almost every other kind of egg anyway.


But then we'd have nothing to talk about and the conversation dies.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:46 
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Can't re-member

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MaliA wrote:
But then we'd have nothing to talk about and the conversation dies.

*looks up, smiles, nods and goes back to looking at phone*

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:47 
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Lord Humongous

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So Talk About Eggs

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:47 
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DavPaz wrote:
http://www.dailymail.co.uk/femail/article-2718301/Do-really-need-ketchup-fridge-And-jam-mayonnaise-pickle-The-answers-surprise-you.html

SCIENCE



The dude reckons you put soy sauce and tabasco in the fridge. He's a fucking nutter.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:48 
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10 pages on eggs, tomato sauce and condiments.

And we wonder why we don't have many new people sign up.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:49 
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Lord Humongous

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I think we're all comfortable enough to sit together in silence though, aren't we?

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:49 
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This is one of the best threads we've ever had.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:51 
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Lord Humongous

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Can we move Vision's creepy masks into this thread?

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:53 
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Lonewolves wrote:
What about cake?

Cake doesn't belong in either the fridge or the cupboard.

Cake goes straight in the face, usually before it even gets home.

(I actually never, ever buy cake. I used to think I didn't like it, but now I've revised that to the idea that I just forget it exists. If, like yesterday, someone brings me cake, I definitely eat it).

Russell same home early and surprised me before I managed to eat my cake, so I felt obliged to share it with him. I'm still annoyed.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:54 
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Unpossible!

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Cras wrote:
DavPaz wrote:
http://www.dailymail.co.uk/femail/article-2718301/Do-really-need-ketchup-fridge-And-jam-mayonnaise-pickle-The-answers-surprise-you.html

SCIENCE



The dude reckons you put soy sauce and tabasco in the fridge. He's a fucking nutter.

It's a huge shock that a Bacteriologist recommends refrigerating everything.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:54 
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Zardoz wrote:
Can we move Vision's creepy masks into this thread?

And then everyone has to wear one whilst trying to eat a hard boiled egg whole.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:58 
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My brother shared a house with a bacteriologist.

He said she'd make a lasagne, or a pasta bake with chicken or similar student fayre, leave it on the side overnight after eating a portion, then heat the whole thing up in the dish the next day, remove and eat another portion, then do this for six days in a row. Each time re-heating the entirety of what was left.

She offered him something to eat once. He declined.

He said she was the filfthiest person he'd ever met (not a sex thjng).

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 12:59 
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Unpossible!

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Mimi wrote:
Zardoz wrote:
Can we move Vision's creepy masks into this thread?

And then everyone has to wear one whilst trying to eat a hard boiled egg whole.

Your fantasies are getting out of hand. Russell has spoiled you


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