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(, Sun 1 Apr 2001, 1:00)
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except on pizzas and in toasted sandwiches, but only if I make the sandwich myself.
The stuff mostly just freaks me out. I've got real issues with it.
(, Thu 4 Feb 2010, 9:49, 2 replies, latest was 16 years ago)
It's like a badge of fitting in that I will never have, or something.
(, Thu 4 Feb 2010, 10:04, Reply)
Came round to it as an adult. Apparently it's all to do with whether you can digest it properly and you don't develop all the relevant enzymes until later on. Try it every so often, you may find you like it of a sudden.
(, Thu 4 Feb 2010, 10:17, Reply)
I had some in little French restaurant near where I live, it was so soft it was acyually a liquid at room temperature, le nyoms!
(, Thu 4 Feb 2010, 9:53, Reply)
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