There’s also been studies showing a lowered IQ in people on plant only based diets. And it’s possibly linked to early onset dementia.

Steamed puddings a.k.a suet puddings are the dogs bollocks- both sweet (jam roly poly, Surrey Pond pudding) and savoury (steak and kidney puddings).

So, the Tequila bat is fine; does anyone know of the status of the Tequila mockingbird?

Fried bread...

You need to push for the “Tipped Wage” to be abolished and replaced with a Living Wage. Once servers are being paid fairly, it becomes less of a issue on how much you tip (or if at all). It’s generally the way it works outside of the US, except in certain countries (like Japan) were a tip would be considered offensive.

Seafood for me also but only after getting food poisoning from it (3 times).

Yes, breadcrumbs. Even better now I’m making them from my own sourdough bread.

That’s okay, you smell like one.

It probably does- in America. I’m not in America...

Great- the last thing we want is more bloody packaging...

But 8 minutes is still “fast food” to me. And food made in the microwave is always what I imagined misery to taste like, if it had a flavour...

Sorry, it’s always steak first, then chicken, then burger, hot dog (if you have room).

I should point out that unacceptably late food is a zero tip situation. To leave anything would be to reward incompetence...

You could be ultra passive aggressive- when the late dish finally comes out, everyone else start complaining that their food is cold...

If you eat the food you should not expect it to be comped- the two sides of the contract have been met- they have supplied food (albeit late) and you have eaten it. You were within your rights to refuse it.

The standard etiquette is that you can start eating once at least 3 people have received their food.

Doesn’t this already have a name? Sauce Mary Rose?

I don’t remember many farms in Reading (I lived down the road in Bracknell- also FYI, it’s pronounced “redding”).

I’m guessing it doesn’t work if you have LLI.

For what it’s worth, a diary processing plant here in Ireland has been producing whey alcohol for a while now and it’s in a few of our new gins- the Blackwater Distillery range and Bertha’s Revenge to name a few.