If Music Could Talk

Dr. Medulla wrote:

Wolter wrote:

eumaas wrote:

Wolter wrote:

eumaas wrote: Did you spoon the grounds into your mouth?

No, it's from Dunkin' Donuts.

Ahh. You play the New England card. Very well, you may pass.

Anyone who doesn't like Dunkies' coffee can lick my choad.

I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)

Lick. My. Choad.

Wolter wrote:

Dr. Medulla wrote:

Wolter wrote:

eumaas wrote:

Wolter wrote: No, it's from Dunkin' Donuts.

Ahh. You play the New England card. Very well, you may pass.

Anyone who doesn't like Dunkies' coffee can lick my choad.

I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)

Lick. My. Choad.

Wash that hobo stank off it.

Dr. Medulla wrote:

Wolter wrote:

Dr. Medulla wrote:

Wolter wrote:

eumaas wrote: Ahh. You play the New England card. Very well, you may pass.

Anyone who doesn't like Dunkies' coffee can lick my choad.

I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)

Lick. My. Choad.

Wash that hobo stank off it.

Make me.

Wolter wrote:

Dr. Medulla wrote:

Wolter wrote:

Dr. Medulla wrote:

Wolter wrote: Anyone who doesn't like Dunkies' coffee can lick my choad.

I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)

Lick. My. Choad.

Wash that hobo stank off it.

Make me.

I'm sending in my second. He knows how to deal with you people.

Super Noodle sandwiches

Dr. Medulla wrote:

Wolter wrote:

eumaas wrote:

Wolter wrote:

eumaas wrote: Did you spoon the grounds into your mouth?

No, it's from Dunkin' Donuts.

Ahh. You play the New England card. Very well, you may pass.

Anyone who doesn't like Dunkies' coffee can lick my choad.

I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)

Do you pooh-pooh the taste of your crack rocks based on the impurities in the blown glass in the pipe?


This is why I make it a point to arson at least one Tim Horton's per week. You've just made it two.

Rat Patrol wrote:

Dr. Medulla wrote:

Wolter wrote:

eumaas wrote:

Wolter wrote: No, it's from Dunkin' Donuts.

Ahh. You play the New England card. Very well, you may pass.

Anyone who doesn't like Dunkies' coffee can lick my choad.

I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)

Do you pooh-pooh the taste of your crack rocks based on the impurities in the blown glass in the pipe?


This is why I make it a point to arson at least one Tim Horton's per week. You've just made it two.

I love the extremism of this place. It's the one area of my life where I feel comfortably moderate.

After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.

Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.

I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.

Heston wrote:

Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.

I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.

I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.

Dr. Medulla wrote:

Heston wrote:

Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.

I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.

I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.

I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.

Heston wrote:

Dr. Medulla wrote:

Heston wrote:

Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.

I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.

I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.

I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.

Yeah, next time I'll switch to a wooden spoon—the shape of the spatula wasn't conducive to aggressive stirring.

Dr. Medulla wrote:

Heston wrote:

Dr. Medulla wrote:

Heston wrote:

Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.

I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.

I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.

I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.

Yeah, next time I'll switch to a wooden spoon—the shape of the spatula wasn't conducive to aggressive stirring.

Years ago, I worked in a shop that sold frozen scrambled egg in a packet. It was surprisingly tasty.

Heston wrote:

Dr. Medulla wrote:

Heston wrote:

Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.

I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.

I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.

I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.

I consider myself a bit of a maestro when it comes to scrambled eggs too, can't let 'em settle in the pan for more than 10-20 seconds if you don't want shitty brown burnt bits, wooden spoon is ideal for this, as far as adding anything, all they need is a drop of milk, knob of butter and a sprinkle of ground black pepper, I also drain before serving, nothing worse than that eggy water stuff making your toast soggy.. :(

Purple Hayes wrote:

Heston wrote:

Dr. Medulla wrote:

Heston wrote:

Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.

I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.

I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.

I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.

I consider myself a bit of a maestro when it comes to scrambled eggs too, can't let 'em settle in the pan for more than 10-20 seconds if you don't want shitty brown burnt bits, wooden spoon is ideal for this, as far as adding anything, all they need is a drop of milk, knob of butter and a sprinkle of ground black pepper, I also drain before serving, nothing worse than that eggy water stuff making your toast soggy.. :(

A true maestro wouldn't need to drain, he would have found the perfect consistency within the allotted cooking time.

You have a lot to learn, Grasshopper.