Respuestas al mensaje #1,987

I make eggs benedict every week, just to make a double-batch of extra sauce to keep in the fridge. Shmear it on everything. (I hear it goes well...

I have no idea how the texture got so fucked up. The whole thing doesn't feel like a milkshake at all, even the "fluff" at the bottom when...

The base concept is combining a large ice cream scoop of mayonnaise with a spoonful of yellow American mustard and a spoonful of barbeque sauce...