Not so much saving the seeds as separating them out so that Dorothy can throw them out, if she wants…which is what Joyce would have done, but Joyce is leaving the choice to Dorothy.
Now I want to know if there’s a little bag with caraway seeds Joyce has liberated from the rye bread, imagining “God made rye without seeds for a reason, people!”
N0083rp00F
Only in the states have I seen Rye bread with Caraway or that gods awful swirly brown white stuff they call rye bread.
Here it is a soft grey because it is mixed with wheat, that might contain either pumpkin or sunflower seeds or for the yuppies, flax or anchient grains.
True rye is that darker grey, is much more solid, substantial and could be classified as a blunt instrument or building material.
The crust can be carved into a shiv if it dries out properly – not like I have ever done that [sidelong glance]
Seeded Rye, especially a good Russian Rye, is a great foodstuff and you are making my German grandmother, who liked limberger on sunflower seed bread but preferred liverwurst on a seeded rye, cry in the afterlife.
I have definitely done this with blueberry muffins…because I don’t want the blueberries and know my husband might like them so I save them for him. But I guess pickle seeds are a bit weirder to save than blueberries…
Kinda curious why she’d separate the seeds, since unlike most foods she’s been seen sifting through, the seeds in pickles are, like, perfectly spread throughout the insides of the pickle.
Yeah, no. I haven’t got a clue exactly how she’s eating it. Long tongue?
Doctor_Who
A combination of tongue, suction, and pudding being fluid enough to poor slightly. As she proceeds, she will begin to crush the cup as well, to squeeze out the remaining pudding.
Wright
This is so me in college.
TheHorseCouncil
I’ve only ever done this with jello or flan.
Beef
What is flan but caramelized pudding
Woobie
Custard plus caramel.
Rowen Morland
Damn those days where you left a little, stubborn bit of the foil lid on and cut your tongue. Damn them!
Marisa Mockery
I do this with yogurt if I forget to pack a spoon
Mydnyt
Hence one of my favorite jokes…
My girlfriend asked me what made me so good at oral, i told her it’s just a sign of how much i love her but really it’s because I’m lazy and eat pudding cups without a spoon
The trick with jello cups is to take advantage of jello’s solidity. If you wedge a finger in the side of the cup, you can pop out the entire block at once. From there, you can either pop the whole thing into your mouth or hold it in your hand and eat it like a fruit.
You’ll need to wash your hands afterwards, but beyond that it’s no messier than any other food.
Pretty clever plan by Joyce to get Dorothy out of the books. Too bad she underestimated how obsessed Dorothy is and how great a pudding cup sounds by that point
OH MY GOD THOSE CHEESE & CRACKER SNACKS WITH THE RED STICK.
It’s probably nostalgia bias, but I feel like 90s snacks were inherently better than today’s: red-stick-cheese-and-crackers, ice cream cups with the flat wooden spoon, cow cheese squares that came wrapped in little foil and the babybel cheese in the red wax that every kid kept and played with in class after lunch…
Liquid Len
I remember the red-stick cheese and crackers from the 80’s. They came in peanut butter too.
kristiellkay
I didn’t discover the Babybel cheeses until adulthood, but I love them now!
Kreiger
I have been looking for a way to buy bulk babybel for months now.
I cannot find ANYTHING. As far as I can tell, that particular consistency and flavor of cheese is only found in the little wax rounds.
I eat low-carb. I would put that babybel cheese on everything if I could.
Amazon maybe? I haven’t checked myself but I buy bulk amounts of random hard-to-find snacks there all the time (like roasted chickpea snacks and sour green apple only starburst mmm).
FairyGothMama
Both Sam’s and Costco have them in bags twice to three times the size at the regular grocery, so if you know someone with a membership?
Just a Ian
babybel is still around and still in its signature red wax, and i think those cheese squares are now triangles but they still have foil on them, and i remember eating icecream with the little wooden spoon :). I work for a supermarket and i still see those things on the shelves and at checkouts
Tbh pretty much. I’m allergic to casein and there is little enough real cheese product in that stuff that I can tolerate a bit without setting off a bad wheezing attack.
Needfuldoer
“No, we make our snacks with real cheese. See, it’s right there!” The cheese vat operator says, pointing at the string cheese mozzarella stick in his nearby lunch bag.
I can’t really judge joyce here because I totally do this with the goo/seeds inside a tomato. I specifically buy romas because they have LESS and then i blot out the goo on a paper towel before placing the tomato slices on my sandwich or burger, because the goo is gross, sorry.
My own experience is counter to tomato goodness: When it’s tomato season and you get a good slab of a beefsteak tomato on a sandwich, that’s when it’s sloppiest, but you get the most tomato taste.
Now, in February, with the thin slices of out-of-season stuff, is when you’re least likely to get the runover of the “goo”.
(I’m suddenly craving a plain hamburger with mayo and a thick slice of August tomato on toothy bread.)
I also slice my tomatoes almost paper thin. >.> I spent most of my youth hating tomatoes and only started to enjoy them for their flavor a few years ago, so I guess I still have some weird tomato aversions.
I will admit that despite my texture squick, a fresh-picked homegrown heirloom cherry tomato is way more flavorful than my thinly-sliced store-bought romas, if I can choke down the goo. I can’t handle storebought cherry tomatoes though. The flavor has to be pretty impressive for me to tolerate the texture.
177 thoughts on “Sack lunch”
Cattleprod
Why… why would you save the seeds?
AutobotDen
they’re part of the pickle.
Marsh Maryrose
Not so much saving the seeds as separating them out so that Dorothy can throw them out, if she wants…which is what Joyce would have done, but Joyce is leaving the choice to Dorothy.
Rowen Morland
Her pickle, her choice.
Rowanmikaio
Whatever tickles her pickle, if you will.
Edem
But wouldn’t that put her in a pickle?!
Gojira
Well, at least she didn’t use the pickle as a spoon.
BenRG
They’re different enough from the flesh of the pickle that it triggers Joyce’s food neuroses.
ValdVin
Now I want to know if there’s a little bag with caraway seeds Joyce has liberated from the rye bread, imagining “God made rye without seeds for a reason, people!”
N0083rp00F
Only in the states have I seen Rye bread with Caraway or that gods awful swirly brown white stuff they call rye bread.
Here it is a soft grey because it is mixed with wheat, that might contain either pumpkin or sunflower seeds or for the yuppies, flax or anchient grains.
True rye is that darker grey, is much more solid, substantial and could be classified as a blunt instrument or building material.
The crust can be carved into a shiv if it dries out properly – not like I have ever done that [sidelong glance]
Mephron
Seeded Rye, especially a good Russian Rye, is a great foodstuff and you are making my German grandmother, who liked limberger on sunflower seed bread but preferred liverwurst on a seeded rye, cry in the afterlife.
I hope you’re happy.
autogatos
I wonder what would happen if someone presented Joyce with a slice of 21-grain bread? Would her brain implode?
Cattleprod
I get that Joyce doesn’t like them and why she would take them out, it’s the saving them in a bag that’s actively weird. Weirder, at least.
autogatos
I have definitely done this with blueberry muffins…because I don’t want the blueberries and know my husband might like them so I save them for him. But I guess pickle seeds are a bit weirder to save than blueberries…
Genriu
Kinda curious why she’d separate the seeds, since unlike most foods she’s been seen sifting through, the seeds in pickles are, like, perfectly spread throughout the insides of the pickle.
Joshua Kronengold
They aren’t! The seeds in a cucumber are in the center; the fleshy bit surrounded with harder cucumber, and the pickle is the same!
ZerglingOne
I have absolutely eaten pudding this way before.
Maveric1984
We all have
Arawn
I peel off the lid, twist it tight on one side and use the flat side as a spoon. Only because I feign that I’m civilized.
Adam Black
You passed the test of being Human.
No Gom Jabbar for you.
unvisiblemoose
Only difference is, the sound is more of a *SCHLOORRP*
Doctor_Who
Everyone has, whether they admit it or not.
tim gueguen
Yeah, no. I haven’t got a clue exactly how she’s eating it. Long tongue?
Doctor_Who
A combination of tongue, suction, and pudding being fluid enough to poor slightly. As she proceeds, she will begin to crush the cup as well, to squeeze out the remaining pudding.
Wright
This is so me in college.
TheHorseCouncil
I’ve only ever done this with jello or flan.
Beef
What is flan but caramelized pudding
Woobie
Custard plus caramel.
Rowen Morland
Damn those days where you left a little, stubborn bit of the foil lid on and cut your tongue. Damn them!
Marisa Mockery
I do this with yogurt if I forget to pack a spoon
Mydnyt
Hence one of my favorite jokes…
My girlfriend asked me what made me so good at oral, i told her it’s just a sign of how much i love her but really it’s because I’m lazy and eat pudding cups without a spoon
Foxhack
So basically sucking it out like a snail (or a clam) from its shell.
StClair
Or a egg. Chicken. Probably.
Freemage
Pudding is the pro level of this. Yogurt, Jello and fruit cups are both a bit easier.
Dave Van Domelen
Eyup.
Reltzik
It’s less eating and more absorbing, really.
…. and as awesome as it might seem, it still sucks.
adjudicus
Aw man, do they? Well, that’s pudding me off eating those for the forseeable future
Roborat
I see what you did there.
Stephen Bierce
According to Bloom County, it’s officially called “snorfling” and Opus is a world champ in the activity.
DailyBrad
I’ve done this with jello, but not pudding.
I can’t do either anymore, though, because that would murder my beard.
marianne
If you choose beards over pudding cups, you’re doing life wrong.
jothki
The trick with jello cups is to take advantage of jello’s solidity. If you wedge a finger in the side of the cup, you can pop out the entire block at once. From there, you can either pop the whole thing into your mouth or hold it in your hand and eat it like a fruit.
You’ll need to wash your hands afterwards, but beyond that it’s no messier than any other food.
Tacos
Yup.
Plasma Mongoose
I have squeezed the container a bit more until the container is crushed and the pudding is gone because I had no spoon and my tongue is so very short.
UltraKyrie
i got my wisdom teeth taken out last year, and sometimes was very lazy
Inahc
I prefer eating pudding this way. 🙂
ProfessorDetective
Pudding, gelatin, yogurt, ice creme…
Keulen
I’ve used my finger to eat pudding due to not having a spoon before. Never tried eating it straight from the container though.
JohnF
Is there another way?
batman
*sarcasm* I have no idea what you are talking about
Yumi
Spoons are for W E A K L I N G S
AnvilPro
Pretty clever plan by Joyce to get Dorothy out of the books. Too bad she underestimated how obsessed Dorothy is and how great a pudding cup sounds by that point
WonderRabbit
You can be bored out of your mind, and still eat a pudding cup that way if you don’t have a spoon.
Dara
THESE ARE GROSS SORRY ♥
Passchendaele
Ehhhh, they *are* pretty gross.
Passchendaele
I have legit not had a pudding cup in a decade or so, I’m so jealous. ;-;
Needfuldoer
Good thing they still make them!
They also still make those little cracker breadsticks that come in the plastic tray with an attached container of yellow cheese-derived substance.
Not sure about Dunkaroos, though. You’ll probably have to make do with graham crackers and Funfetti frosting.
autogatos
OH MY GOD THOSE CHEESE & CRACKER SNACKS WITH THE RED STICK.
It’s probably nostalgia bias, but I feel like 90s snacks were inherently better than today’s: red-stick-cheese-and-crackers, ice cream cups with the flat wooden spoon, cow cheese squares that came wrapped in little foil and the babybel cheese in the red wax that every kid kept and played with in class after lunch…
Liquid Len
I remember the red-stick cheese and crackers from the 80’s. They came in peanut butter too.
kristiellkay
I didn’t discover the Babybel cheeses until adulthood, but I love them now!
Kreiger
I have been looking for a way to buy bulk babybel for months now.
I cannot find ANYTHING. As far as I can tell, that particular consistency and flavor of cheese is only found in the little wax rounds.
I eat low-carb. I would put that babybel cheese on everything if I could.
autogatos
Amazon maybe? I haven’t checked myself but I buy bulk amounts of random hard-to-find snacks there all the time (like roasted chickpea snacks and sour green apple only starburst mmm).
FairyGothMama
Both Sam’s and Costco have them in bags twice to three times the size at the regular grocery, so if you know someone with a membership?
Just a Ian
babybel is still around and still in its signature red wax, and i think those cheese squares are now triangles but they still have foil on them, and i remember eating icecream with the little wooden spoon :). I work for a supermarket and i still see those things on the shelves and at checkouts
Mephron
They seem to have upgraded the laughing cow cheese from cubes to wedges. It’s OK, I can still gorge on them.
N0083rp00F
No actual cheese was harmed/used in the manufacture of such products.
autogatos
Tbh pretty much. I’m allergic to casein and there is little enough real cheese product in that stuff that I can tolerate a bit without setting off a bad wheezing attack.
Needfuldoer
“No, we make our snacks with real cheese. See, it’s right there!” The cheese vat operator says, pointing at the string cheese mozzarella stick in his nearby lunch bag.
autogatos
I can’t really judge joyce here because I totally do this with the goo/seeds inside a tomato. I specifically buy romas because they have LESS and then i blot out the goo on a paper towel before placing the tomato slices on my sandwich or burger, because the goo is gross, sorry.
ValdVin
My own experience is counter to tomato goodness: When it’s tomato season and you get a good slab of a beefsteak tomato on a sandwich, that’s when it’s sloppiest, but you get the most tomato taste.
Now, in February, with the thin slices of out-of-season stuff, is when you’re least likely to get the runover of the “goo”.
(I’m suddenly craving a plain hamburger with mayo and a thick slice of August tomato on toothy bread.)
autogatos
I also slice my tomatoes almost paper thin. >.> I spent most of my youth hating tomatoes and only started to enjoy them for their flavor a few years ago, so I guess I still have some weird tomato aversions.
I will admit that despite my texture squick, a fresh-picked homegrown heirloom cherry tomato is way more flavorful than my thinly-sliced store-bought romas, if I can choke down the goo. I can’t handle storebought cherry tomatoes though. The flavor has to be pretty impressive for me to tolerate the texture.
Reltzik
…. okay, did she FORGET to give a spoon and was standing by because she remembered after the fact, or did she “forget” to provide a spoon?
Shiro