slowmotion
Quite dreadful
Golden Syrup just isn't the same if you don't have to declare some kind of "sticky exclusion zone" around it in the kitchen cupboard.Stand the tin in warm water first. Squirty Golden Syrup, heathen
Golden Syrup just isn't the same if you don't have to declare some kind of "sticky exclusion zone" around it in the kitchen cupboard.Stand the tin in warm water first. Squirty Golden Syrup, heathen
I can't think of a squirty product I would have once chewed. Did you used to eat ketchup by the slice?Teeth will have come entirely redundant.
Stand the tin in warm water first. Squirty Golden Syrup, heathen
Do you like watered down beer too?
Got through a whole packet of toothpicks afterwards too.I can't think of a squirty product I would have once chewed. Did you used to eat ketchup by the slice?
In all fairness, any whipped cream is full of air. The squirty stuff is lower fat, and that's why it won't stay whipped.That aerosol cream IS full of air. If you leave it for a while it breaks down into something like cream mixed into water. The nozzle also has to be washed after use. If you don't, the next time you use it you'll find the nozzle full of black fungus.
Maybe it all started with aerosol cream all those years ago.
There seems to be a creeping, deeply unpleasant tendency for sauces to come in squirtable form. Mustard was the first to go, followed by mint sauce. Presumably it's a great wheeze for the manufacturers because they can claim that they need to add more water to make their stuff runny. I went to get a pot of Marmite earlier this evening. That's gone squirtable too. There's a repulsive rubber sphincter on the nozzle.
Is there any way of fighting back against this trend? I know that kindergarten pupils like squirty food, but do we all have to be subjected to this infantilism?
the only thing that has confused me here is brown sauce on chips??