Well, I'd hope you're reading it but just a tip for future interactions. No one but you cares about the context of the book you're reading. If you want to start quoting it you probably should start a book club, guy.
[The rest he makes quick sense of and despite his age, and his tone it's clear he's still very intelligent.]
Got it. Nobody's tried to build a churn? Is the cheese that you're using produced from cows or something else? Not that it matters. Garlic and onion are a huge part of pizza sauce so you might want to start growing that too, Chef Boyardee.
On the subject of cheez-wiz, the pressurized can is probably the easier part of it. That shit isn't even really cheese.
vid
[The rest he makes quick sense of and despite his age, and his tone it's clear he's still very intelligent.]
Got it. Nobody's tried to build a churn? Is the cheese that you're using produced from cows or something else? Not that it matters. Garlic and onion are a huge part of pizza sauce so you might want to start growing that too, Chef Boyardee.
On the subject of cheez-wiz, the pressurized can is probably the easier part of it. That shit isn't even really cheese.