Friday, January 15, 2010

FOODIE FRIDAY for January 15, 2010



...and this is why bakeries need to start serving alcohol. Because grammatically-savvy folks like us cannot look at shit like this without wanting to drink. Copiously.

Happy Friday, everyone!

6 comments:

Bob "Melon" Melonosky said...

I believe rasin is french for dried-up grape, maegarine is Klingon for butter and gultan is, I give up.

Seriously, what the heck is fermented flour (Polish)?

EVula said...

...apparently they're hoarding all the alcohol for themselves. There's nothing left to sell.

THE GRAMMARPHILE said...

@ Bob: Hahahaha! Nice. Also: I can't decide whether they used that fermented flour to polish the bread or if the flour actually came from Poland. Baffling.

THE GRAMMARPHILE said...

@ EVula: That makes a LOT of sense...that must be it!

Bridgete said...

Flour needs to be fermented to make stuff like sourdough bread. As for the Polish part...well...maybe there's a special Polish method...

THE GRAMMARPHILE said...

Heh. Last time I tried to make bread, I screwed it up somehow because I got sick from eating it. I am one Polish person who obviously should NOT be trusted to make bread. I don't know how any other Polish people make bread, but I hope they do it better than I did it!