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Topic:
Another debate
This thread has 34 replies. Displaying posts 1 through 15.
Post 1 made on Sunday November 30, 2003 at 18:10
bob griffiths
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Cheese and pickle or Tuna and mayo?
Post 2 made on Sunday November 30, 2003 at 18:46
star50fiveoh
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tuna, miracle whip & sweet relish with crunchy celery bits and the whitish part of iceberg lettuce (not the really thick part, though).....on whole wheat 7 grain bread.
Post 3 made on Sunday November 30, 2003 at 18:47
edmund
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No, make it cheese and Tuna, pickle and mayo
Post 4 made on Sunday November 30, 2003 at 18:48
ONEAC
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I prefer pickle with my tuna and mayo on my cheese!
Post 5 made on Sunday November 30, 2003 at 18:55
King of typos
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peanut butter and/or mayo with apple or celery.

french fries(or whatever we're as US suppose to call them. I beleive that's dumb that we're suppose to call them something else) with ranch dressing.
Post 6 made on Sunday November 30, 2003 at 21:17
Anthony
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I don't like tuna, can I have something else?
...
Post 7 made on Sunday November 30, 2003 at 23:24
star50fiveoh
Super Member
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"ring ting ooh jibble habble"
translation: Did you ever hear of a wish sandwich?
Post 8 made on Monday December 1, 2003 at 00:31
Anthony
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never knew you were a polyglot
...
Post 9 made on Monday December 1, 2003 at 01:16
star50fiveoh
Super Member
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was dieses Mittel, ¿"polyglot"?
¿usted se está riendo de mí?
ne m'incitez pas à aller médiéval sur votre âne!
Post 10 made on Monday December 1, 2003 at 05:37
djy
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Sounds more like a polyglutton to me.

Make mine roast beef and horseradish sauce.
Post 11 made on Monday December 1, 2003 at 10:42
ONEAC
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On 12/01/03 05:37, djy said...

Make mine roast beef and horseradish sauce.

HEY, nobody said anything about roast beef!

WAITER, Waiter, HEY GARGOLE!! I WANT TO CHANGE MY ORDER!
OP | Post 12 made on Monday December 1, 2003 at 12:56
bob griffiths
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I am devising a standard for sandwich making and require input from professional sandwich makers with full recipes to share with non proffesionals to raise the standard.
on a side note what ratio of condiment to main filling do most of you recommend ?
I find the 10% rule works very well.
some recommend as much as 95% i feel this is well over the top.
Do thicker pickes really give more signals to your taste buds?
Let the debate begin!!
Post 13 made on Monday December 1, 2003 at 13:55
Anthony
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I think you are mistaken, it is not the condiment/main filling that is important, but filling/bread
...
Post 14 made on Monday December 1, 2003 at 14:01
djy
RC Moderator
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As a confirmed cheeseoholic, relish is not of primary concern to me.

Cheeses to try, as supplied by The Mousetrap . . .

Old Amsterdam
Snowdonia (makes a brilliant cheese omlete)
Appenzeller
Hereford Red
Dorset Blue Vinny
Hereford Sage
Ribblesdale
Wenslydale and Ginger
Old Worcester
and a whole host of others we've yet to get around to.
Post 15 made on Monday December 1, 2003 at 19:09
King of typos
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One time I went into a restraunt. And I ordered a bowl of soup.

After a mintue of letting it cool down I asked the waiter to come over.

"Sir, there's something wrong here. Can you taste the soup for me please?"

"What's wrong with the soup sir? Too hot?"

"Would you please taste the soup?"

"What's wrong with the soup, too much meat?"

"Would you just taste the soup please?"

"What's wrong with the soup, not hot enough?"

"Would you JUST taste the soup?"

"Ok, where's the spoon?"

Ah ha, ah ha, ah ha.

Eh forget it, you guys dont know a good joke.
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