Jeep Cherokee Trail-of-Tears-Rated

So much win in this thread.

But everyone knows the longer you grill them, the more tender they get!

You wanna put them in an organic brown paper bag made from local softwood. It ages them faster.

I'm sorry, but in America, we have a very specific definition/experience with milk bags:

And they better be served "whole" and not cut in half!

How long on the grill until they taste like ham?

You have to watch out though, because sometimes the place calls it linguini and it turns out to just be unripe spaghettis from the last harvest:

SOME PEOPLE HAVE NEVER EVER SEEN A BOWL WITHOUT SOUP IN IT. If you don't understand this, you are a heartless elitist.

DO NOT GOOGLE CANADIAN MILK o.O

I've got to think he meant langoustines.

I would just like to share, along these lines, my recent eating experience. My friend told me that he had listened to a program on NPR that basically said the reason they were relaxing the cooking guidelines on pork is because the bacteria in pork that makes people sick is essentially extinct. I went to a Chicago…

I prefer them smoked, then they taste like fettucinis.

Yeah, I've had that before. Not in a restaurant/food service setting, but I used to work at Galyan's/Dick's Sporting Goods back in college. Every spring, during baseball season, parents would buy their kids these ridiculous like $450 aluminum/titanium/unobtainium baseball/softball bats and all of the bats were covered…

Ugh, yeah, the green ones are terrible.

WHAT ARE PURPLE?

Don't be silly, everyone knows you serve salads in wedges.

Or red.

I think you have to go circular:

So at this place, everything tastes like ham?