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Man if any of y'all don't like pickles, you don't like tomatoes, you don't like onions Like man, you need to grow the fuck up, bro Put the pickle in your mouth, bruh.
I think the problem is we're experiencing these things the first time as a kid, right? And as a kid, you don't want like shit on your hamburger, so you're like, oh, I want it fucking plain. But then as you grow up, you realize like the pickle, the tomato, the onion, they're all there to compliment the burger. at the burger. You need to eat it all at the same time.
Yeah that's if you have parents that are tolerant with that kind of shit, my parents were not. You eat everything they put in a burger, everything and you love it. So I had it as a child and it and it was delicious.
I don't give a fuck. Onions and peppers are fucking nasty. If I have to see them in my meal, like if I can physically see them, they're too big, I can't handle it. Like, I just don't like the texture and I don't like the taste nor the smell of them.
Siri why does your voice sound mad for us like you like man if you knew you guys don't like pickles do you like the middle but I like all of that but onions by itself that's mad nasty
Call Manuel I have playroom can you play several my dad back my name is he done things to him on the wall burger there in dual Crunchyroll much I thought I tell you a man
Hannah, you're like the type of person who like I would go out with and you'd be like let's do pickle shots and I'll be like what's a pickle shot and then I would get a shot of whiskey and a shot of pickle juice and you'd be like it's fine and then you would open me up to a whole new world of drinking. Thanks to you.
Feel like I have to replied it is because cream cheese and ham is fucking crazy on your pickles and I'm never done those with everything I have a combination ever
I know it's all about getting that right ratio down right with the vinegar because like if it's too sweet Then it's like what is it doing on a savory plate? You know what I mean? It's like it shouldn't be there, but if it's like it's got the right amount of zing then it's okay
Actually don't think it's a sodium issue. I mean you obviously can't add salt to the vinegar But I think it's more of a fermenting issue So like the longer you keep it in the vinegar the like saltier feel it gets more briny it gets you know what I mean but I don't think it's a sodium issue.