one of my favourite ways of making eggs is really gross but i like it. i get a pan and put it over the
absolute lowest heat, crack an egg on the pan, use my fingers to spread the yolk and whites around and mix
them until almost homogenous but not quite, put a lid on the pan and wait until the egg mixture is not raw
and a little gummy and smooth in texture, add fish seasoned soy sauce, and eat in little strips with
chopsticks
the most carrots i’ve ever eaten in one day would be 24. it is also one of the only times i did not take
photos of everything i’ve eaten for consumed.today because i got tired of whipping my phone out every time i
wanted to gnaw a little more. tmi and oversharing here but that is a common theme anyways so my poops were
very orange for the next two days. i am also noticeably more orange tinged than my friends and family
i eat my corn on the cob one kernel at a time. one time i was doing this At The Function and someone was
like. oh i used to do that when i was younger and had nothing else to do. they are real for that
if there is ice in my water cup i will eat it all. and/or i will sometimes order a cup of ice and go ham
like a dog. and/or if i am at a cocktail bar i may ask for a spoon to eat the rest of my ice. regardless of
how fancy the establishment is. m can attest to this. cocktail bar ice is so good and i think about that
video about the ice industry all the time. i do not think i am anemic
stale pretzels are the best pretzels for me. something about the bite where it doesn’t immediately crack the
exterior or interior.. and u r met with some resistance.. i think i really like foods with high tooth
sinkability and this is a great venue for my preferences
enjoy ordering fries at restaurants because they are usually the cheapest thing on the menu that i could not
recreate to an enjoyable level at home. and seeing how they compare. my most ideal fries would probably be
the ones at burger crush - thin and not particularly crispy on the outside.. just firm all around. and
salted to a decent level — not too much and not too little. the ones at burdy’s are also really good if i am
feeling more flavourful and fun.. garlic parm does not miss..
when possible. will specify no sauce and give it to sauce loving company (usually m). or less sauce if i am
feeling ashamed and need something to be more “authentic” (whatever that means)
lightly salted ruffles are my go to chip for when i am feeling particularly chippy.. i like eating them row
by row and it has the perfect sodium level to accompany a nice big glass of iced water
sometimes when eating baby cucumbers i cut them in half vertically and use my teeth to scrape out the
innards and then it leaves me with a little crunchy boat that has a nice satisfying snap to it
i had this phase of being really interested in pasta and boiling a handful of strands or so in really salty
water and just taking it off the stove right before al dente and leaving it in the pot so it hardened a bit
at the bottom and i’d just eat the pasta out of the pot. no sauce or seasoning or nothing