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#16 Amigatec OFFLINE  

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Posted March 30, 2013 - 04:27 AM

I little gravy over the top and you can't tell a thing.
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#17 superaben OFFLINE  

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Posted March 30, 2013 - 06:33 AM

All of these will put "hair on your chest".

 

That's right.  You'll have to leave your shirt unbuttoned in the coffin, though.

 

Ben W.


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#18 LilysDad OFFLINE  

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Posted March 30, 2013 - 06:47 AM

Just remember, that stuff may have been canned at the same plant as your "normal" food! Yum! Yum!


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#19 crittersf1 OFFLINE  

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Posted March 30, 2013 - 06:51 AM

Probably has less preservatives. Could be better for ya.


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#20 HydroHarold OFFLINE  

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Posted March 30, 2013 - 08:12 PM

Back in the day it was "chicken in a basket", then came "smorgesbord" with 2 dots over the "o"...  Today everything is Mexican like chili con leche, etc...  Who's to say, maybe next it will be African inspired fare and there'll be folks making big bucks trapping under their sinks when it catches on... 

 

Personally, the most outlandish "gourmet quisine" I've every eaten was "Bison", so you can keep yer bugs and locusts in any and all of their wiggly metamorphic life phases!



#21 John@Reliable OFFLINE  

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Posted March 30, 2013 - 10:43 PM

Little hot sauce, and your good to go :thumbs:






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