When eggs have small amounts of blood or bits and odd particles, I need to spoon these out but the snotty consistency makes them constantly fall back in, same with eggshells that go in
#72 a mere 6 before yours data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
You're unable to fish out bits of eggshell?
Don't you have fingers?
data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Did mention them ergh though. What about these?
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When you think what an egg actually is.You would think everyone would be put off.
Potted heid (Potted head) and 'Raans' (local term for Cod Roe)
Those are genuine food nightmares for me, not just hefty dislikes.
Potted head data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I don't even want to know what that is,let alone eat it.
I love cod roe in batter and then deep fried. Don't see why I can't have it every day!
Back to bad food- Saffron- grotesquely expensive and doesn't add that much flavour or anything to food- if saffron is even a food. It's one of those things that you can happily omit off a recipe. And why the tiny boxes?
Foie gras. Knowing where it comes from, I dont see why it is still allowed to be made.
Organic foods. Stupid prices and not even tastier food, if anyone gives me something organic I'll spit it out right away in anti-organic protest-'normal' foods still do their job fine! Not worth it.
Potted Hough
if ive got a few dayswill try it sounds nice. I wonder if its like broth or cawl then maybe cubes or lumps of cheese in it would be good