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Fucking hate pricks who have loads of ketchup left on their plate after they finish.
how difficult is it to squeeze more onto the plate? Not very.
But no! I am an important person, condiments are nothing to me, so unimportant that I care not how much I squirt on my plate.
It's pretty much exactly the same thing as all the people who died building the pyramids.
is in a restaurant/pub when you ask for ketchup and they give you a tiny wee pot rather than a tub with more than you could reasonably use
stop trying to limit my condiment use you cunts!
The only time I might excuse a lack of condiment control is when you only get one go at them at the beginning of the meal. I'd still hoover it up all though as I am a responsible member of society.
even worse when the *coleslaw* with a burger and chips or whatever comes in that tiny pot.
IT'S THE CHEAPEST PART OF THE PRICKING MEAL YOU FUCKS HOW FUCKING TIGHT ARE YOU TRYING TO MAKE YOURSELVES LOOK
scraping any remnants off your plate whilst there's still eating to be done.
Classic condiment gag:
Upon seeing you've used a decent amount of condiment -'Do you want any chips with that ketchup?'
Is this the Friday condiment thread?
when there is a full container of condiment in front of the person which they can visit as many times as they want. Inexcusable.
Audit in progress
Suicide invoice &
he once saw Mr. Colman of the Colman's Mustard empire being interviewed. Mr. Colman said: `I've made my fortune from what people leave on the side of their plate`. Inferring that people always take too much mustard, which means he's rolling in it.
Annoyed by this cocksuredness my Dad made it his life's work to ensure that not a seed of mustard was wasted in our gaff. He used to have a special little mustard knife which he would dip in the jar and spread a tiny piece of mustard onto every single forkful. Every mouthful had a bespoke dab of just enough mustard. None left on the plate, because no mustard ever touched it.
didn't realise that was possible.
just like everyone else there
A friend of mine auto-condiments every meal before even trying a mouthful - horse radish, mustard, pepper, salt, ketchup, mayo. Hoping for the day when a chef comes out of the kitchen and lamps him
for Mr. Colman to make a fair profit from what is, admittedly, a superior mustard. He just wanted to help ensure the profligacy of mustard munchers wasn't responsible for an extra storey being built on his Norfolk mansion.
dips the knife into the jar of PRESERVATIVE, then wipes it on a SAUSAGE, leaving traces of sausage on the knife, then puts THE SAME knife back into the jar, leaving bits of sausage juice in there?
It's people like your dad who are to blame for ebola.
Thinking about it, none of our family have ever been killed by the all-too-familiar complaint of residue poisoning in a jar of mustard.
have a kind of sense of how much condiment to use. If halfway through the meal it becomes obvious there's more than the ideal amount of condiment, they adjust their intake to ensure all of it is used.
ALWAYS better with sound
seeing too much ketchup on the plate.
On a similar note I finally entered middle class nirvana and picked up some Stokes bloody mary ketchup recently. The things that stuff does to a bacon and black pudding sandwich should be made illegal.
but I do the decent thing and put more on each chip, then use one as a final plate-cleaner.
I put vinegar on mushy peas. Pops says it's something they do in the North. I think it's his excuse for being a terrible human being.
use to go on purges where he'd go for a week eating nothing but boiled vegetables mashed in vinegar.
but never leave any, I'm not a monster.
Good fun, would do it again.
(I've been in America)