this post was submitted on 02 Jul 2025
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[–] don 97 points 2 weeks ago (3 children)

Mate. It’s called pribbles and tarn, you dunce.

[–] [email protected] 35 points 2 weeks ago

Proper scran, that

[–] [email protected] 16 points 2 weeks ago (1 children)

Tribbles and barn, say ye?

[–] don 21 points 2 weeks ago (1 children)

Oh just great, another fokkin’ scouser. Just what we need.

[–] [email protected] 9 points 2 weeks ago (2 children)

Canadians got Hosers and Britains got Scousers, who would’ve thunk it!

[–] [email protected] 5 points 2 weeks ago

Hmm.. isn't hoser like an insult?

Some people might use Scouser as an insult, but it's just people from Liverpool.

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[–] [email protected] 8 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

That's more like it. "Nuts and bolts" makes way too much sense to be an actual British name.

[–] [email protected] 4 points 1 week ago

Nuts and bolts sounds more like cockney rhyming slang for an electrical outlet. 230 volts -> bolts -> nuts and bolts

[–] [email protected] 54 points 2 weeks ago (1 children)

He said “I love fries.” and got misheard.

[–] [email protected] 9 points 2 weeks ago

“I’ll have fries”

[–] [email protected] 46 points 2 weeks ago (12 children)

black olives from pizza places are usually not actually black; they're green olives that have been chemically treated to oxidise quicker.

...which is presumably why they usually taste like o-rings.

[–] [email protected] 14 points 2 weeks ago (1 children)

That might explain why i hate them so much even though i love all other olives

[–] [email protected] 3 points 2 weeks ago (1 children)

That might explain why I only ever get the texture from olives on pizza...which is....actually still ok with me. Flavorless for sure but yum olive texture

[–] [email protected] 7 points 2 weeks ago (2 children)

The texture of canned "black olives" isn't really all that different from most types, but they have a much weaker flavor because they are processed in a matter of days instead of weeks/months/years of the alternative methods. Those longer methods, usually some combinations of brine and/or fermenting are where most of that flavor comes from. I only know this because I had a grand idea to try to grow my own olives and I looked into it and realized I wasn't ever going to end up with my own that resembled stuff from the store. This is just more random info hiding in my brain instead of things that would be useful on a daily basis.

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[–] [email protected] 11 points 2 weeks ago (1 children)

Most olives in supermarkets are like that.

[–] [email protected] 8 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

If it's good enough for NASA, it's good ebough for me

[–] [email protected] 8 points 2 weeks ago

Just be careful in cold weather

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[–] [email protected] 44 points 2 weeks ago (1 children)

Tf did this guy just call chips and pips?

[–] [email protected] 4 points 2 weeks ago (1 children)

Is that real? I love potatoes and I love olives, if this is a legit dish I'll try it!

[–] [email protected] 8 points 2 weeks ago (1 children)
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[–] [email protected] 40 points 2 weeks ago (1 children)
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[–] [email protected] 32 points 2 weeks ago (1 children)

Some cheese on top of that and you have a feast.

[–] slothrop 29 points 2 weeks ago (3 children)
[–] [email protected] 15 points 2 weeks ago

Feta and tzatziki or skordalia, squeeze a lemon on it. Now it’s Greek Poutine.

[–] [email protected] 4 points 2 weeks ago
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[–] [email protected] 18 points 2 weeks ago (4 children)

Looks kinda dry but with some sauce this actually would be great fast food

[–] [email protected] 11 points 2 weeks ago (8 children)

Nacho cheese or a good aioli and id eat that.

[–] [email protected] 6 points 2 weeks ago

I vote for aioli!

[–] [email protected] 2 points 2 weeks ago* (last edited 2 weeks ago)

Yeah, around here, nachos that you buy from the local pizzaria is pretty much this, just some sad moist chips with a clump of stiffened formerly hot cheese, olives and jalapeños.
And honestly, I wouldn't be surprised if a variant where the nachos are replaced with pommes frites already exists somewhere.

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[–] [email protected] 3 points 2 weeks ago (1 children)

Mayonnaise, probably.. would work for most Europeans.

For the Western hemisphere, hollandaise or Thousand Island. (Keep in mind, ketchup won't work well with the olives.)

Asia, you're gonna want a few extra things to build it up. Japan got it right with Umami, baby.

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[–] [email protected] 11 points 2 weeks ago

As someone who loves olives and fries this looks delicious.

[–] [email protected] 10 points 1 week ago (2 children)

Whilst I have no idea what this is, the British practice of putting vinager on one's chips yields surprisingly good results.

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[–] [email protected] 9 points 2 weeks ago

Dicks and holes

[–] [email protected] 8 points 1 week ago (1 children)

That's a grand name for it!

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[–] [email protected] 6 points 2 weeks ago (1 children)

Honestly, I'd eat this... I usually think British food is disgusting, but they have me with this one.

[–] [email protected] 7 points 2 weeks ago (4 children)

This would not be a common British food, no. I'm curious what British food you don't like though?

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[–] [email protected] 5 points 2 weeks ago
[–] [email protected] 5 points 1 week ago

I thought nuts and bolts was chex mix with cheerios and pretzel sticks

[–] k0e3 5 points 1 week ago

I dunno, "some shit" is a better name.

[–] [email protected] 5 points 1 week ago

Throw a dried fish on top and some Swede would post it to foodporn

[–] [email protected] 3 points 1 week ago

Fuck yeahhh. Olive fetish.

[–] [email protected] 3 points 2 weeks ago
[–] [email protected] 3 points 2 weeks ago (2 children)
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