RJRB Posted April 24, 2013 Share Posted April 24, 2013 Why don't cut flowers have any scent Why don't Jersey new potatoes have that lovely earthy taste Why does fried bacon no longer give enough fat to cook your egg in.(it does give enough water to boil an egg in.) Why doesn't full milk have a layer of cream on top. Why do cherry tomatoes last forever. Why do I never get a double yolked egg Why do uncut loaves consist of two parts so that the top crust falls off when you cut it. Think I'm getting old. Link to comment Share on other sites More sharing options...
WeX Posted April 24, 2013 Share Posted April 24, 2013 I can answer two of these: Why doesn't full milk have a layer of cream on top. Becasue they now blast the milt through a fine mesh that breaks up the fat so small it does not reform. Its there, just mixed in. Why do I never get a double yolked egg You're unlucky Link to comment Share on other sites More sharing options...
aliceBB Posted April 24, 2013 Share Posted April 24, 2013 Why don't cut flowers have any scent Why don't Jersey new potatoes have that lovely earthy taste Why does fried bacon no longer give enough fat to cook your egg in.(it does give enough water to boil an egg in.) Why doesn't full milk have a layer of cream on top. Why do cherry tomatoes last forever. Why do I never get a double yolked egg Why do uncut loaves consist of two parts so that the top crust falls off when you cut it. Think I'm getting old. Because the food industry has become obsessed by maximising profits bye extending shelf life at the expense of flavour, texture and perfume. Be glad you don't live in Australia - it's even worse there. Fruit and veg look amazing, but taste like cardboard. Link to comment Share on other sites More sharing options...
francypants Posted April 24, 2013 Share Posted April 24, 2013 What does cardboard taste like ? Never eaten any. Link to comment Share on other sites More sharing options...
aliceBB Posted April 24, 2013 Share Posted April 24, 2013 What does cardboard taste like ? Never eaten any. It's all us northerners could afford when Thatcher were in power, lad. Link to comment Share on other sites More sharing options...
WeX Posted April 24, 2013 Share Posted April 24, 2013 It's all us northerners could afford when Thatcher were in power, lad. well if you had got yourself a job, you could have afforded better food Link to comment Share on other sites More sharing options...
altus Posted April 24, 2013 Share Posted April 24, 2013 Why don't cut flowers have any scent Why don't Jersey new potatoes have that lovely earthy taste Why does fried bacon no longer give enough fat to cook your egg in.(it does give enough water to boil an egg in.) Why doesn't full milk have a layer of cream on top. Why do cherry tomatoes last forever. Why do I never get a double yolked egg I once had 5 double yolks in a box of 6 eggs so you've just been unlucky. (Or I've been buying eggs from near a nuclear power plant.) Why do uncut loaves consist of two parts so that the top crust falls off when you cut it. Think I'm getting old. I think this is the most accurate thing in your post. Link to comment Share on other sites More sharing options...
max Posted April 24, 2013 Share Posted April 24, 2013 Why don't cut flowers have any scent Why don't Jersey new potatoes have that lovely earthy taste Think I'm getting old. Your sense of smell has diminished Your sense of taste has diminished Yes Link to comment Share on other sites More sharing options...
DerbyTup Posted April 24, 2013 Share Posted April 24, 2013 It's all us northerners could afford when Thatcher were in power, lad. You had cardboard? YOU WERE LUCKY! We used to Dreaaammm of eating cardboard! Link to comment Share on other sites More sharing options...
Halibut Posted April 24, 2013 Share Posted April 24, 2013 Why does fried bacon no longer give enough fat to cook your egg in.(it does give enough water to boil an egg in.) Because you're buying crap bacon, probably from the supermarket. It's a con - you're paying for bacon and getting water. Buy your bacon from a butcher and make sure it's proper dry cured. I never add extra fat to my frying pan when I have bacon and eggs - and the bacon is bloody gorgeous. Link to comment Share on other sites More sharing options...
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