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January 27, 2013


Scientist given grant to further develop melt-proof chocolate biscuit

(Thanks to Jeff Meyerson)


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The Swiss must be behind the biscuit terminology. Like I'll have a Mr. Goodbar biscuit and give me a bag of those candied snails while 'yer at it. Yeah, it's the Swiss. And the French too. Flo is in the building.

Godspeed, man. Failure is not an option.

Well at least dogs should be excited about this news. A chocolate biscuit doesn't sound too appetizing to me though.

I am more in need of mailable TexMex.

I am dying down here in New Zealand.

What next: glow in the dark licorice ?

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