.sʇoƃƃɐⅎɹǝƃƃᴉu uʍop ǝpᴉsdn ƃuᴉʞɔnⅎ noʎ ʇᴉɥsʅʅnq po⅁-ᴉʇuɐ ʻǝʇᴉɥϺ-ᴉʇuɐ ɹnoʎ ⅎo pǝɹᴉʇ ǝɹ╻ǝϺ .ʅɐoԀ uᴉ pǝʞɔoʅq ƃuᴉǝq sᴉ ɐᴉʅɐɹʇsn∀ ʻʎʅʅɐnʇɔ∀ | Poal: Say what you want.

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.sʇoƃƃɐⅎɹǝƃƃᴉu uʍop ǝpᴉsdn ƃuᴉʞɔnⅎ noʎ ʇᴉɥsʅʅnq po⅁-ᴉʇuɐ ʻǝʇᴉɥϺ-ᴉʇuɐ ɹnoʎ ⅎo pǝɹᴉʇ ǝɹ╻ǝϺ .ʅɐoԀ uᴉ pǝʞɔoʅq ƃuᴉǝq sᴉ ɐᴉʅɐɹʇsn∀ ʻʎʅʅɐnʇɔ∀

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[–] • 1 pt

I will pair you with Swiss to keep the recipe classic. I don't care much for Chianti so I will go with a bolder Moscato instead. Never had fava beans before.

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[–] • 1 pt

(edited )

I will pair you with Swiss That's sounds delicious... Hey, wait a minute!

There's a bazillion of Swiss cheeses. They range anywhere from 'meh' to 'you will never ever smell anything again'. Forget about the crap made by bored "artists". I recently tasted some with citrus particles (It was a gift). I'll never again complain about pineapple or cat crap on pizza.

Bean edit: They're just like regular beans but with a touch more fava.

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[–] • 1 pt

There's a bazillion of Swiss cheeses

Alas you are correct on this. I will have to throw a dart randomly at my poorly stocked cheese purveyor's shop and hope it lands on a potentially Swiss variety. All else fails, there's always the totally synthetic Velveeta "cheese product".

Bean edit: They're just like regular beans but with a touch more fava.

This fava goes to eleven...

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[–] • 1 pt

The Swiss cheese conundrum... !

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created ago

A sub dedicated to Poal's copy pasta-worthy posts and comments.

Post pastas without context (NO usernames; NO linking to the post). The pasta should speak for itself.

This sub is not intended for naming and shaming or airing out your personal grievances with another user (in fact, it would be better to refrain from posting pastas that were in reply to you). Hopefully our pasta chefs whose masterpieces appear here will be able to laugh along.

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