"How did you spend your Saturday night, Olivia?" "Oh, yeah, yeah, talking about courgettes and aubergines on Twitter with other scientists. Like some people don't like them or trust them even..." "Um, jeez, sorry for asking. No need to make stuff up."
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Replying to @o_guest @richarddmorey and
introduction of courgettes into the discussion is classic distraction technique to avoid explaining why something that looks like a delicious mega-plum just has interior with consistency and taste of damp cardboard
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Replying to @deevybee @richarddmorey and
I'm laughing out loud here — "mega plum" is hilarious. And my partner is like like WTF. I can't get too upset when you say things like "mega plum".
1 reply 0 retweets 4 likes -
Replying to @o_guest @richarddmorey and
I shall now run away to bed before totally disgracing myself in the eyes of all foodie scientists
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If your aubergines don't taste nice, you don't have enough oil in the pan. They absorb a *lot* of olive oil.
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Replying to @o_guest @samhforbes and
Have you tried them, aubergines, I mean, soaked in honey?
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Replying to @twitemp1 @samhforbes and
I have no sweet tooth so that is actually really unappealing.
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Replying to @o_guest @samhforbes and
They don't really taste that sweet once fried
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What's interesting is as I have moved more and more away from eating sweet things (because I cook/eat at home almost every meal now, due to dietary reasons) I literally have a gag reflex even thinking of eating sweet things sometimes. Honey definitely is repulsive.
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BUT! I have had them in a Basque restaurant in the past deep fried with raw cane sugar and walnuts.
1 reply 0 retweets 2 likes - 3 more replies
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