Note to Asian Restaurant Chef
Please, before you drop the gargantuan cube composed of a single 9000mile long noodle into the hot water, take it outside and kick it around a few times. Hit it with a sledge hammer. Shoot it with a shotgun. Haul it up on the roof and push it off. Make smaller chunks so we can have smaller portions without having to stand there and twist the tongs for five hours.
This entry was posted on Friday, July 13th, 2007 at 15:49 and is filed under Dining, Food, Restaurant. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
