Food

Out of context: Reply #224

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    Pretzels.
    The salted variety are too salty.
    The unsalted are too bland.
    Can't someone do a half-salt? Throw a little garlic, sesame and onion on there too.

    DO I HAVE TO THINK OF EVERYTHING?

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    • Start a brand, this "recipe" you just posted sounds yummy!
      ********
    • Consume them in two parts. Treat the first as a salt lick-type experience, and lick off most of the crystals. Leave to dry, finish eating laterNairn
    • Top Tip: Use hair-dryer to speed the process AND warm the pretzels
      *thumbs up      Nairn
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