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they're so tiny and fun and shootable and shitty

*clap clap clap*

caraway AND cumin in one gouda are you MAD

my local cops said there's "nothing" they could do about graffiti, while never patrolling the neighborhood or offering to start they don't believe its their job to prevent crime, and aren't around, available, or involved in the community idk WHAT they do but buy obscene war gear with our taxes

now, there may be a lot of fucked up unnecessarily complicated alfredo recipes out there—with shit like garlic, cream cheese, chicken broth, even roux—but those are dumb, don't make those all you need is heavy cream, a little salt, freshly ground black pepper, and a bunch of DOP parmigiana reggiano

yeah, i don't want robots for a lot of things, but flipping inventory isn't one when doing it manually SUCKS SO MUCH

nope, absolutely not (i'm convinced it's like that cousin/uncle who demands incredibly hot salsa and extra extra chiles on everything, not because it's genuinely good but because he thinks it makes him more manly; what it ACTUALLY does is pointlessly irritate everyone & destroy his palate lol)

aww, i don't know how any of those are pronounced *sigh*

the state of wisconsin won't allow you to make cheese professionally without state sanctioned accreditation it's, like, ILLEGAL haha an oregon cheese, however, was best in the world a few years back, and out here we'll let anybody work as a cheesemaker, we don't care 😉

so pretty

i love cheese robots, and wish i knew one personally! (because once i hand-turned at least two tons of cheese over the course of a single workday, possibly more, and later that evening my arms, wrists, and shoulders REALLY HURT lol)

tomato leaves are certainly aromatic but never once made me think 'oh these would be perfect steeped in oil & whipped into frosting with butter and sugar' lol (maybe as a cream soup, though, in the french style like one made with radish greens? i'd probably eat that)

that hate kept it in line lol

hail eris

pretty

this is why food service sanitizer is bleach diluted in water to a specific ppm range: in order to work, sanitizer solution must be a 'pH that is inhospitable' to bacteria, yeasts, and molds this is because some things can survive straight bleach; too-strong sanitizer is as useless as too-weak

everything by that brand is very much on sale at my local store lol

vultures

he changed the fittings before i even got up, said someone had used the wrong type so i'm lucky it waited so long whew

fuck that guy, he's too dumb to participate, certainly doesn't deserve extra influence, and is he even a citizen