Now if it would feed you Cheetos* so your hands don't turn orange, that would be a breakthrough, disruptive techmology.
That said, the name they've given the thing (Tomatan) is perfect.
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*Wikipedia: In 2010, Cheetos was ranked as the top selling brand of cheese puffs in its primary market of the United States; worldwide the annual retail sales totaled approximately $4 billion. The original Crunchy Cheetos are still in production but the product line has since expanded to include 21 different types of Cheetos in North America alone. As Cheetos are sold in more than 36 countries, the flavor and composition is often varied to match regional taste and cultural preferences—such as Savory American Cream in China, and Strawberry Cheetos in Japan.
The more expensive il balsamico, the thicker and sweeter they are. Like they do with all other foods, the Italians make an art form of it, but I don't much care for those either. Plus they make light-colored lettuce look terrible.
Needs salt.
The underpants?
You haven't lived……..trust me.
And basil, balsamic vinegar and olive oil.
Now if it would feed you Cheetos* so your hands don't turn orange, that would be a breakthrough, disruptive techmology.
That said, the name they've given the thing (Tomatan) is perfect.
__________________________________
*Wikipedia: In 2010, Cheetos was ranked as the top selling brand of cheese puffs in its primary market of the United States; worldwide the annual retail sales totaled approximately $4 billion. The original Crunchy Cheetos are still in production but the product line has since expanded to include 21 different types of Cheetos in North America alone. As Cheetos are sold in more than 36 countries, the flavor and composition is often varied to match regional taste and cultural preferences—such as Savory American Cream in China, and Strawberry Cheetos in Japan.
Lutefisk?
[Mr Corrections], a relative newb on the front page, uses that tomaton as his/her avatar.
Balsamic vinegar is made from wine grapes. There is no "balsam" in it, which is good because that would make it taste like turpentine.
https://en.wikipedia.org/wiki/Balsamic_vinegar
And yet, strangely, Strawberries and Balsamic Vinegar go really well together. http://www.food.com/recipe/strawberries-with-bals…
Also, I love balsamic glaze. Yum! http://thepioneerwoman.com/food-and-friends/how-t…
The more expensive il balsamico, the thicker and sweeter they are. Like they do with all other foods, the Italians make an art form of it, but I don't much care for those either. Plus they make light-colored lettuce look terrible.
As I recall you also don't care for wine?