h a l f b a k e r yI never imagined it would be edible.
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There is too little champagne in the world for this
kind of tombollockry. However, you could probably
use a cava, or a prosecco, or a US sparkling wine as
effectively. |
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You could have this added to the Protected Origin legislation so that basically industrial flavoured water could be labelled and marketed as "champagne" if and only if it had an aerosol packaging. |
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To correct [MB] *there is too little {really good}
champagne in the world*. I'm sure he has most of it in
his
cellar. |
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Not since we finished the tunnel. |
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I like Champ Pain! I'm the Pain Champ! |
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The eye irritant could be soap. After all, it's the bubbly. |
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champagne e-cigarettes, nice |
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[MB] <tsk> sp. "Champagne", no ? |
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WIFRT I thought it said *Anodized champagne*, which makes sense from the College and Little League baseball perspective, in that any celebratory overspray would not unduly corrode their aluminum bats. |
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Is it jaded that I'm surprised that doesn't already exist? |
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Seems to me you could accomplish the task by a
device pictured in the [link]. A stopper contains two
tubes, one of which reaches to the bottom of the
bottle and is open at the top, and the other which
only goes through the stopper with the other end
connected to a CO2 cartridge (perhaps of the type
used for BB guns and such). |
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