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😌😌😌😌🤤🤤🤤🫎

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We can neither confirm nor deny the presence of ketchup; any allegations as to the presence of milk or lack thereof are falsehood and slander

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Can someone who knows languages besides English send more ways to say "There is no tomato in this sauce" because people in real life Are Struggling With This Concept

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Trying to describe that wine and mushroom sauce before actually figuring out the specific flavor composition: "It's going to taste... Purple..."

A Normal Human Person™ without synesthesia: "You're not going to add grape gummies to this, are you?"

A synesthete attempting to use language to convey abstracted concept: "No"

Later, that very same person, eating the meal: "oKaY nOw I gEt It NoW wHeRe Is MoRe"

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Hard mode: this is the Existential Despair

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Did you know you could be eating purple food?? Right now??? 👀👀👀👀👀

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Pots de Creme

Ingredients:

240g of heavy whipping cream

240g of whole milk*

* For richer result, use all cream

14oz dark chocolate, chopped

3 oz (80-85g) of strong coffee (you can use decaf of course)

115g (from six eggs) of egg yolks, separated

75g of hazelnut Nutella™

Directions:

Bring the half and half to a 180 in double boiler on low heat. Stir in the chocolate. Let rest for one minute to melt the chocolate, then blend with hand whisk until smooth. Stir in the coffee and mix until smooth again.

Beat the egg yolks in stand mixer (setting 5-7) until thick and lemon colored**

Add measure of chocolate mixture (About 1/2 cup using a dry measuring cup) to eggs in stand mixer and mix gently (setting 2-4 on stand mixer) for 30-45 seconds to allow to dilute and warm whisked egg yolks.

Recombine egg yolk and chocolate mixture in double boiler, whisking by hand. Add the second measure of coffee and once again mix until completely combined.

While it is still hot, pour the liquid into ramekins

Refrigerate for at least two hours and even overnight if you wish. Serve cold and within 24 hours.

**About two minutes, a little more is better than a little less