I think it’s more to do with the shape or way it’s cut rather than the sea creature.
I could argue that there are too many greatest hits albums to begin with.
I mean, does Men Without Hats really need one?
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I admit as one born overseas that I don’t “get” chicken salt.
It feels like it’s on chips everywhere now, to the point where I’ve become that insufferable jerk who asks for “no salt” at the drive-thru.
It works on KFC though. I find it much more palatable if I am actually eating chicken alongside the chips.
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Its like normal salt, but somehwat sweet, leaves that MSG taste in your mouth afterwards that you cant get rid of for the rest of the day, and always makes me more dehydrated than usual. Just give me regular fkg salt.
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Best of Alien Ant Farm.
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Celery salt > chicken salt
Prefer a Pot. Perfect size for drinking, and enjoying. Anything bigger and I find I’m gulping it down while it’s still cold.
But order a pot in Sydney, and the girls you’re drinking with will laugh in your face. You best be drinking pints then.
*back when I cared what other people thought about my vessel.
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Popcorn with nutritional yeast on it, tastes better than buttered popcorn.
Thats because a pot is called a middie in nsw.
I usually get those(glasses) when splitting jugs on hot days with more than one other person
on topic:
i’d have smooth criminal in my top 5 covers of all time
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people that dont like chicken salt are just trying to find a point of difference for their identity.
Tip a bag of m and ms into your popcorn box at the cinema for a flavour sensation
Or you simply didn’t grow up with it.
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Salt n vinegar or salt n pepper for the win.
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Yeah, I thought they were different things, scallop smaller and fatter and, dare I say, often better. As for parmi/parma, it’s an Italian word and parmi is the correct cut off. That said you will sound like a cockwaffle if you say it that way
And in making sure I got that right I discovered that parmigiana is actually ‘eggplant parmesan’. Which makes years of cockwaffles taking the ■■■■ out of my vego ‘parma’ a wasted opportunity
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yep, it’s ■■■■■■■ wrong all over
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This is correct to cut seafood(and potatoe served at seafood shops) in thin slices was to “collop” them in 14th century England.
To Scollop ~ Scallop is the derivation
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We call them potato fritters over here.