When nori goes from crisp to soggy so quickly, what’s the point of such a mass producing beast?
Ever made crepes? (They freeze well, you can make a huge batch and they will keep for months)
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Haven’t they already taken over the internet?
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Why am I on AliBaba before I’ve had my coffee?
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I feel like this is a tautology–to eat moar sushi moar quickly!? (I am actually decently fit-ish, but if there was a rail gun loaded with nigiri pointed at my mouth I might cry with happiness)
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… you’re looking to buy some?
ARABICA COFFEE/ROBUSTA COFFEE FROM VIETNAM BEST PRICE SEASON 2015
Min.Order Quantity: 1 Twenty-Foot Container
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Did you really miss the whole “let’s try balsamic dressing with EVERYTHING” cooking phase?
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That was a thing?
Did I ever mention a tiny dash of balsamic in clam chowder is delish?
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Jiro’s gift to mankind, since no one else will ever make perfect sushi once he’s gone?
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You didn’t know that was a thing?
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Are we still talking about sprouts and balsamic?
(Dress with balsamic after they are off)
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Vanilla ice cream topped with a balsamic reduction anyone?
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How did I miss that?
Do any other states require grocery stores to label the balsamic vinegar area with warnings about potential lead exposure? Don’t those warnings work to keep my balsamic intake down?
Should I have?
What?
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Isn’t that a horrifying idea?
[quote=“monkeyoh, post:6283, topic:54417”]
How did I miss that?
[/quote]Sheer luck?
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