More foods that drive our anger



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This week, we observed that our country lost its collective mind, when machine giant Bunnings determined that all the onion must be placed under the sausage from now on. Obviously, this is a measure aimed at reducing the number of deaths that slips, and only time will show how successful this move will be. Nevertheless, they thought about Aussie food faux pas, those little things that drive us in beer, restaurants and cafes. NATHAN DAVIES and cartoonist PETER MACMULLIN looked at each other.

PROTECT SCHNITZEL ON THE GARDEN OF CHIPS

Look, we understand, there is so much space on the board. Therefore, lettuce should be withdrawn, instead of covering our cabin with a plate of hot roasted chicken breast, and making sure that by the time they come to the table, they will be completely mixed up. Apparently, this position is more than 7000 Facebook page members, called Stop Putting Parmis / Schnitzel at the top of Bloody Chips. It's also a parma, not a parma. Do not reject your SA viz.

SAUCE IN PACKAGE

Those who are over 40 will remember those bad days, back in front of the Internet and Kardashians, when traders put a sauce in your pie. Yes, they stuck this little nozzle through crunchy cakes and gave you some good cuts of the dead "ORSE FREE. We are convinced that no one died because of this, but we are also certain that something in the ocean died after eating one of those plastic bags , who had the boldness to charge you 20c. A free sauce is an Australian birthday, that's in our constitution.

LUNCH on the wood

Once, long ago in the ancient Mesopotamia, someone discovered that you can put clay on a wheel and make a plate or bowl. It was a really, really good idea, which served well before about five years ago, when some smart pants decided not to take 20,000 years of health into account and serve the hamburger on board. Wooden boards are essentially rubber sponges, and even worse there are no edges to stop potatoes and egg juice from your newspaper. Do not get us drinks in glasses.

TEXT SACHS

Why will the barista carefully extract precious juice from rare breeds that are grown in the highlands of Ethiopia before joining it professionally with completely crushed organic cow's milk, while the poor old tea drink gets a cup of hot water and tea bags? Worse, they often pay almost as much as coffee. Is it really quite too much to want?

CONSIDERING CONDITIONS

Returnees say, "How is everything?" The answer will always be: "It's okay, thank you."

Long grind pepper.

Eye rolls for people who love a well-made steak. This is our meat, now it burns.

Communal tables. We already have enough friends, thank you.

Pay for bread.

Ordering a complicated cocktail in a pub where everyone else just wants beer.

Back to grill rolling – the next time you "suggest" that the steaks turn, you'll be at work.

Ten dollars of bottles of water. We are not interested in whether there is still water from the crystal clear currents of the northwestern Tasmania with a properly trained plate plate.

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