Che Banana

https://en.m.wikipedia.org/wiki/Fritz-kola

Had some in Hamburg visiting friends , haven’t seen it in Spain but it’s exported to the rest of the EU.

The only secret French chefs have (and they will deny this) is that they love Ketchup

so much lense flair

I get it!

Now to really boil your noodle I used to work with a lot of (French) chefs who when they wrote out recipes for magazines and such (pre internet) they DGAF if it was accurate or not… “if zey screw eet up, zey sink it is zere fault”

So you’re basically telling chefs to research and write out for you all the variables?

Baking is a science, cooking is an art.

Every recipe handed down through generations has notes, changes, etc…that’s what makes it beautiful.

I am lucky to have my grandmother’s cook book with 3x5 index cards hand written, with the date and whom the recipe is from…but I don’t use lard in her Ginger Bread recipe from 1932.

There is no exact science you’re looking for, the garlic grown here won’t be the same as the garlic grown there, your experience won’t be the same as someone who has cooked for years saying ‘fuck it, throw that in there and let’s see what happens’.

…lol, amateur hour

plus, free cybertrucks, lol

AfD members can just go to America.

…then get deported ‘accidentally’ to El Salvador

and also because the big ol orange turd is making it volatile and soon to be unstable

19, 126 in today’s Trumpbux

Instructions unclear, dick stuck in an ant hill