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i like the kind that you have to make over the stove...not instant. and chocolate! mmm, love that weird film that developes over it after it's cooled off in the fridge.
oh and flan owns! there's this awesome mom and pop argentinan (i think) steak house in brickell area of miami that has the best flan ever with this really thick layer of homemade caramel all heated up and warm, smothered over the top. omg...
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My soliloquy may be hard for some to swallow, but so is cod liver oil.
| quote: | Originally posted by notelfreak
man i can't believe i tried to come off as responsible in that other thread, i am so full of shit just don't tell anyone |
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