Have people from France every tried this?

Have people from France every tried this?

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  1. 1 week ago
    Anonymous

    it's very sweet

  2. 1 week ago
    Anonymous

    you will never convince me that that is real

    • 1 week ago
      Anonymous
  3. 1 week ago
    Anonymous

    >Have people from France every tried this?
    I doubt it. This chemically infused bread is only available in the USA, Canada and Mexico.

    Sliced white bread has its uses but until you have tried a fresh baguette in France, you don't know what you are missing.

  4. 1 week ago
    Anonymous

    French are luddites with an irrational fear of food science. They'll have an aneurism if you try to introduce them to cheese that melts.

    • 1 week ago
      Anonymous

      >They'll have an aneurism if you try to introduce them to cheese that melts.
      Only French adjacent but my cousins in der schweiz lost their shit when I put sottilette Kraft (American cheese) in fondue. The sodium citrate helps the other cheeses to melt better. : )
      Once they got over the initial shock, they actually grew to prefer it this way lmao

      • 1 week ago
        Anonymous

        See

        https://i.imgur.com/IRzPaPq.jpeg

        You can't fail using Bristol canned ham and American cheese on Wonder bread, then you'll have a meal fit for a king and his court.

        they'll go French apeshit, tell them they can get fancy and make crepes out of it but only if they add some vegies like broccoli heads sticking out of both sides of the crepe.

      • 1 week ago
        Anonymous

        At least you didn't give them a loaf of Velveeta, that would really freak out the euros and it's not even Halloween yet.

        • 1 week ago
          Anonymous

          We didn't have Velveeta in Italy or Switzerland.

          See [...] they'll go French apeshit, tell them they can get fancy and make crepes out of it but only if they add some vegies like broccoli heads sticking out of both sides of the crepe.

          https://i.imgur.com/IRzPaPq.jpeg

          You can't fail using Bristol canned ham and American cheese on Wonder bread, then you'll have a meal fit for a king and his court.

          We have canned beef in aHispanic but we didn't eat it with cheese. Spritzed with lemon, it's a common summertime lunch.

          • 1 week ago
            Anonymous

            We do that too here on the east coast of the states but it's without the ASSPIC, it's a combination of canteloupe, watermelon, and honeydew melons.

          • 1 week ago
            Anonymous

            Oh and we generally use lime juice instead of lemon, either one works. A pinch of salt really helps to bring the flavor out.

          • 1 week ago
            Anonymous

            Lemon here is more for seafood, lime is for pretty much everything else.

            • 1 week ago
              Anonymous

              Italian limes are sweet and unsuitable for this sort of thing so we default to lemon for anything that needs acidity.

              We do that too here on the east coast of the states but it's without the ASSPIC, it's a combination of canteloupe, watermelon, and honeydew melons.

              I live in America now and have never seen anyone eat beef with lemon here.

              • 1 week ago
                Anonymous

                Beef with lemon, nobody in their right mind here in the Americas would put lemon on some beef. Who brought that up? That idiot should get the thirteen steps and then the noose.

              • 1 week ago
                Anonymous

                In Italy, we'll cook a steak and spritz lemon on it. We eat beef in aHispanic with lemon on it. I don't know when we got a taste for corned beef, but seemingly surprisingly to Americans, we live the stuff and eat it, again, with lemon. We love the frick out of some lemon on beef.

                ahh, beef w/lemon or tangerine, chink restaurant stuff. Welcome to America.

                >ahh, beef w/lemon or tangerine, chink restaurant stuff
                Yeah, our Chinese restaurants do X in lemon sauce, too, but it seems pretty uncommon here in America.

                >Welcome to America.
                Aww, thanks. : )

              • 1 week ago
                Anonymous

                I always thought that the spritz of lemon would be on seafood or maybe a salad but not directly on the steak. Its good to learn something new errrryday.
                As for the Chink joints, the best one can get is "lemon chicken" usually on the specials side of the menu. I find it's best to get the sauce on the side instead of having the chicken slathered in sauce.

              • 1 week ago
                Anonymous

                We spritz lemon on everyfrickingthing, but then, I'm from the Amalfi area and we're quite famous for putting lemon everywhere. Limoncello, for example. There are people who even brew their coffee with dried lemon skins, piths removed, mixed into the coffee grounds.
                Even still, nowhere in Italy would think it strange to add a bit of fresh lemon to a steak.

              • 1 week ago
                Anonymous

                Seems good, do you spritz lemon on your garlic bread?

              • 1 week ago
                Anonymous

                ahh, beef w/lemon or tangerine, chink restaurant stuff. Welcome to America.

  5. 1 week ago
    Anonymous

    I always imagined it tasting like cake

  6. 1 week ago
    Anonymous

    how is it different to any other sliced bread? in australia we have this and it is exactly the same as every other white bread

    • 1 week ago
      Anonymous

      does yours' white innards form a thin layer of carbohydrate cement on the roof of your mouth when you bite into a dry plain piece?

      • 1 week ago
        Anonymous

        yes, especially when it's used to make a sausage sanger

        • 1 week ago
          Anonymous

          your skin arouses me

  7. 1 week ago
    Anonymous

    You can't fail using Bristol canned ham and American cheese on Wonder bread, then you'll have a meal fit for a king and his court.

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