you are viewing a single comment's thread
view the rest of the comments
[–] 24 points 6 days ago (12 children)

Have you been eating your syrup cold this whole time?

  • source
  • parent
  • hideshow 12 child comments
  • [–] 28 points 6 days ago (6 children)

    I like the cold syrup on my breakfast stuff, its more viscous and creates a nice hot/cold heterogeneity.

  • source
  • parent
  • hideshow 6 child comments
  • [–] 12 points 6 days ago (3 children)
  • [–] 1 point 6 days ago*

    Finally! At least Adam Ragusea probably understands that mayonnaise or sour cream shouldn't be mixed with ketchup or mustard, but should be put side-by-side with them so both are tasted separately at the same time.

  • source
  • parent
  • [–] 4 points 6 days ago (1 child)

    Yes. The syrup has to be room temperature, then warmed by the food. Having to top-up with cold syrup late in the meal because you misjudged the ratio is unpleasant… maybe there is an application for this technique there, but I also don’t care to put pre-warmed syrup on as a rule.

  • source
  • parent
  • hideshow 1 child comment