>> |
Anonymous
>>416660 I'm not so bad actually, but I haven't done this for about a year.
I called them heart stoppers when I made them because you could feel your heart tightening up after you ate them.
So when I look at OP's concoction and consider that his bacon is much lower grade then I used(basically looks like 80% pure fat), has sprayed butter over them, topped it with cheese, and will have it bubbling in the fats since it isn't set up to drain off... Well... I have my doubts he will be posting again today...
Motherfucker is going to die.
|