this is all i eat now, 7 times a weak, on a brioche bun with mayonaise, mustard and a heap of slaw. its the best preprepared food at the store.
>>22056208We both know that you've never even tried it
>>22056213not OP but i've never tried it and I can tell just from the imagine that it looks delicious
Lloyd's uses too much vinegar. Jack Daniel's uses too much black pepper.
Pork's yucky
>>22056208i keep a pack of these in the work fridge at all times. 10 mins in the air fryer, milk bun, shredded iceberg lettuce and garlic aoli on both slices of the bun. Crack of salt and pepper. Very delicious, unmolested chicken breast tenders. I never tire of it
>>22056208This but hold the Pulled Pork
>>22056332>garlic aoli
>>22056389He made a typo and meant to type "garlic aioli", ESL friend.
>>22056423I think he's referring to the fact that aioli already encompasses the garlic part, like saying pasta spaghetti or making a fish tuna pizza.
>>22056429That tells me that anon is doubling down on the garlic to stink out his coworkers as he should.
>>22056208once like 10 or 12 years ago I microwaved one of these and the plastic sheet completely melted into the foodnot saying there couldn’t have been any user error at all, though I couldn’t have been too far off those simple instructions on the package
>>22056208So do you have permanent diarrhea or what?
