h a l f b a k e r yIt's not a thing. It will be a thing.
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This is a great idea, but it would need a lot of input from
consumers. |
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I only believe recommendations from friends. Everything
else can be generated by bots that imitate non-existent
people. |
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// I only believe recommendations from friends. // |
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Impossible. Everyone here knows you haven't got any friends. |
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// Everything else can be generated by bots that imitate non-existent people. // |
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Shhh, you'll put [IT] into an infinite loop again. |
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//Beyond that, food is food, it all tastes the same// You
are a blind man standing before a rainbow. Except of
course I mean tasteless rather than blind, and not a
rainbow but some really delicious food. |
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Which raises an issue I've always wondered about
(independently of considering [IT]). There is definitely a
large percentage of people - mostly over the age of 50
but not exclusively so - who just don't get food. What I
mean is, they don't seem to get any enjoyment, surprise,
or laughter out of flavours. Their highest form of praise
is "that was nice and tender" - even if it was a piece of
boiled chicken that tastes like damp blotting paper. It's
as if they have no sense of taste, or have somehow
learned that it's rude to pay attention to flavours. But
flavours are so unavoidable that I don't see how they can
be like that. It's genuinely strange. |
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Curry. That's the stuff. You can't ignore a good curry. |
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You can tell it's good if your earwax melts and dribbles down the sides of your head. Blurred vision, difficulty breathing, and short-term memory loss are encouraging signs that it is a "good" curry. Muscle tremor and nosebleeds mean it's the genuine article. |
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Curry. You know you want it. |
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If you don't like that chicken, [MB], I'll have it for lunch tomorrow. |
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I like this. I think it tasted great. Good one, comrade. |
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//Curry. You know you want it.// Come back Dr. Curry. The
halfbakery needs you. |
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//Blurred vision, difficulty breathing, and short-term memory loss are
encouraging signs that it is a "good" curry.// |
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I knew there was something wrong with the official story that the
Russians were responsible... |
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Who's been adulterating the methanol with capsaicin again? |
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This would be great for the restaurant as well. If they're serving excellent food but the cake is always just a little dry this will point them to that area that needs improvement. |
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... lime, yes, butter, coriander, yes, but also ginger, garlic, fresh
chilli in moderation ... |
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Nicely chilled beer may also help. |
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