cream, then jam (on scones)
DESCRIPTION
An exposition on why scones should have cream THEN jam. Put together using my mad skills. Featured at http://hackdigital.netTRANSCRIPT
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Hi.My name is Luke. My friends call me Marshy or Marshwah. I will now perform an exposition on scones.
Me
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Motherfucking scones.
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Motherfucking scones. All up in this business.
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Fuck yeah.
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Eating
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them
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like
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it’s
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your
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job.
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But.
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But.
Did you notice something?
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But.
Did you notice something?
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Did you notice something?
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It’s
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cream
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then
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jam
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mother-
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fuckers.
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Why?
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Allow me to enlighten you.
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The optimal cream-to-jam-ratio (CTJR™) in a scone is MORE jam than cream.
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When
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you
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fuck
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with
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the
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system.
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the
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CTJR™
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is
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off.
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This is all sorts of wrong.
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This is all sorts of wrong. Too much C, not enough J.
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It’s like:
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A one-way-ticket to flavourless country.
BLAND LAND
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CTJR™
A good CTJR™ needs the C on the bottom.
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Why?
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Why?
Because the mathmagician says so.
π
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π I’M TOTES MATHEMAGICAL
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πA SCONE’S BASE
HOLDS THE BOTTOM LAYER
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πTHE NEXT LAYER IS SURFACE AREA MULTIPLIED BY
DEPTH
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π BUT JAM IS DEPTH DEFYING
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CTJR™
C then J results in a good ratio and depth defying flavour.
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The end.
@marshwah if you disagree