Sunday, May 17, 2015

Every Fucking Flavor of Fish Shaped Snack Cracker


Because When you have tried all of the goldfish around to the point of taken the original, pizza, and cheddar for a cheddar with pizza flavor and a seasoned crust. Even seasoned oil glazed swimming fish, even less porous very thin still but level all around as it is now, swimming as to have the crust be repellant to water like a thick bread, even just  up to the bullion goldfish, the same goldfish as now, with bullion flavoring, even ramen powder, or a mix of party mix style ~chex mix flavoring and ramen flavors for the real meat experience. You’ve already got a few flavors of pizza, even taking the pub mile to get to barbecue chicken,with the chicken flavor of the ramen, and the barbecue classic flavor so loved and adored, flavoring the isles and dreams of many. Truth be told, the original texture of goldfish could take so many flavors, it could be seen as a type of chip, able to have any flavor from sour cream to salt and vinegar, perhaps the salt and vinegar taking to the cracker with some olive oil, to even facilitate this on ones that would not take up to power as much. To take extra powder, keep the porous mildly rigid structure as opposed to a sleek equally smooth bread crust kin water repelling cracker with just minimal bubbling and scarring of the bread crust enough to expose some mildly absorbent bits of foamy microscopic flesh that would slowly take some parts of the of the olive oil up to a point, with salt also being carried by the oil as well as vinegar. Even balsamic vinegar. So many flavors, pick a flavor, if it’s powdery, there’s a shot.



Extremely Sugary. Fruity and Sour flavors could easily be more at home using some sort of sticky gummy bear, un polished and repellant, but rather loose and sticky like liquid caramel, but retaining it’s shape for the most part like gelatin, and this would be rolled in these flavors, each fruit, having so many flavors that could be made, if possible, from it’s components, that would be synthetic, but still, synthetic sour banana, sourness was some sort of fruit acid, there were many kinds such as citric. This and liquid fruit flavored goo, much like a sort fruit pudding, but also a mix between juice and jam. These, synthetic berries, could be as healthy as real berries, simply enrich them, as they are already artificial. Something along the lines of a Swedish fish, but with a sugary coating and a bit gooier from the start, only being handlable without getting your fingers sticky to the loose gummy fish stretchy and willing to be pulled into strands like taffy when stuck to your finger, even with an even more liquid juicy goo center.



 Go the whole way and take croissant softer bready, a bit bendy but still impartial to tearing, not inclined to bending, but just having some mild tenderness and loftiness to the bread, fill this with flavorings such as sweet cremes and chocolate, caramel, because every classy pizza place can get you a classy desert.

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