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I tried to impress a date once by cooking dinner, and let's just say my attempt at incorporating curd into the meal turned it into a crime scene. Let's call it "The Curdling Catastrophe.
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I always find it amusing how curd is the ultimate transformation story. One minute it's milk, and the next, it's like, "Surprise! I'm a whole new texture now!
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I tried making curd at home once. Let's just say, it wasn't exactly a culinary masterpiece. I think I accidentally invented a new type of rubber.
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I was at the grocery store the other day, and I saw a sign that said "Fresh Curd." Now, I don't know about you, but "fresh" and "curd" together always sound like an oxymoron to me.
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It's funny how curd is like the rebellious teenager of the dairy world. "I don't want to be milk anymore, Mom!
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You ever notice how curd always seems to be the forgotten sibling at the dairy aisle? Cheese gets all the attention, and curd's just there like, "Hey, I'm delicious too!
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You ever notice how "curd" sounds like a noise you'd make when you're not sure about the milk you just tasted? "Hmm, curd?
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You know, I've always wondered who first looked at a vat of curdled milk and thought, "Hmm, I bet this would taste great on my toast.
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Every time I hear the word "curd," I can't help but think it sounds like the name of a hipster indie band. "Ladies and gentlemen, give it up for Curd and the Wheys!
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