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Message: <blockquote data-quote="Amelie" data-source="post: 597462" data-attributes="member: 1287">At the mo i can't get enough of Sherbert Fountains. I bin the liquorice and just eat the white stuff. The best way to do it is to make sure at least half the back is nicely crumbled (there should be no lumps, it has to be like smooth chalk)- easily done but squashing it in the tube, then (this bit very important) dry your mouth out as much as poss. Then tip half of the pack at once quickly into the back of gob, breathing in slightly so some powder goes up your nose. It has a texture of freshly sanded plaster- its ace.Jonno, trying to regress to some ski trip circa '88 where he felt a chicks breast for the first time through some slightly frosy sellopets (sp?) no doubt (Erica), has been having Bavarian ham on a crusty roll. He demands that i put the butter on 'real thick', and it has to be striaght out of the fridge. He says it makes him feel continental<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite5" alt=":confused:" title="Confused    :confused:" loading="lazy" data-shortname=":confused:" /> .What food shit do you like that perhaps others don't?</blockquote>

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