Red Mosquito

Ello Sailor wrote:

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

Reubens should be on rye bread.

spike wrote:

Ello Sailor wrote:

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

Reubens should be on rye bread.

I would accept pumpernickel.

wease wrote:

spike wrote:

Ello Sailor wrote:

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

Reubens should be on rye bread.

I would accept pumpernickel.

You would.

spike wrote:

wease wrote:

spike wrote:

Ello Sailor wrote:

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

Reubens should be on rye bread.

I would accept pumpernickel.

You would.

Why wouldn’t you? It’s made from rye.

How do you know when you’re eating a good pizza?

When you take a bite and you can taste the pig.

I was just looking for recipes for easy oat breakfast bars, and I found this one video with a bunch of no-bake options. But then the guy used vanilla extract and I knew to immediately disregard anything he was saying. Uncooked vanilla extract just ruins anything for me. If you don't bake the alcohol harshness off it, it takes over the whole taste for me and ruins it

I recently have been using a lot of Red Pepper seasoning and love it. On stir fry, on spaghetti, on eggs. Etc. Thank you for your attention to this matter.