You can eat it, you don't have any of the asinine solutions grazers have come up with to digest cellulose though so it's gonna pass through with low/no nutritional value. As a person who has taken care of a guinea pig though I can say that timothy hay doesn't taste bad when you suck on a piece like a 1950s caricature of a farmer though.
I'll say this, love the smell of timothy hay, kind of smells like tea.
Jar of Prego... adds sugar. Fuck this gay earth.
I don't need Lawry's in spaghetti. That is some nigger shit.
Ive used prego and the dreaded log of ground beef once when I was strapped for cash and made spaghetti (it wasn't as good as my normal spaghetti), and never in my fucking life have I ever thought, hmm needs lawrys, bell peppers, sugar, and I have to serve it with fried catfish, damn do i hate niggers.
and yet niggers wonder why their kind has a higher percentage of catching diabetes. "shieeet mang, i needz to put mo' shugah inn mah saweet tea, mah spaghetti sauce, mah grape drank, and mah wassamelone."
There are 20g of added sugars in that jar of sauce, that's roughly equivalent to a tablespoon and a half of white sugar. That, in and of it self, would be more than enough to tone down a very acidic sauce. Adding even more sugar on top of that is absolute insanity. I don't think I have ever, in my entire life, added sugar to homemade tomato sauce let alone store bought. It boggles my mind that people can fuck up something as simple as fucking tomato sauce. Oh and if you think this is only a black thing, DSP's authentic eyetalian family recipe calls for a FUCKING CUP of sugar.
She fucked up the "White people spaghetti" too, who doesn't squeeze pelati before putting them in the pan, and only making pasta with onion??? At least make a soffritto you dumb bitch. What the fuck. Also, putting the pasta in the sauce before serving is the Italian way to cook, why'd she only do it for "Black people spaghetti" but not for "White people spaghetti"??
I actually did Phil's family tree a few years ago out of boredom his mother is half Polish half southern Italian so her cooking like a brotha is quite fitting.
Actual caucasians are still around, ironically closer by blood to Arabs than anything, and their idea of pasta is this:
All the dough, all the time
After my parents divorced my mum was single with little money so she became the queen of doctoring things up because of time and price. Like instant mash she'd add Butter, Milk, and Sour Cream because she didn't have the time to make homemade except for special dinners like holidays then she made homemade. But she would regularly doctor up Prego with some stewed tomatoes, tomato paste, garlic, basil, oregano, bay leaf, and add onions, green bell peppers, mushrooms, and some ground beef to it but she never ever added sugar. Even now when I make a bolognese from scratch, I usually have diced Onions and diced Carrots and some stock in it and that negates me needing to add any sugar. You add sugar to cut the acidity down not to sweeten it.
Butter, milk, and sour cream really makes instant potatoes so much better. If you get the amount of liquid right it's almost as good as the real stuff. Cheese and diced onions are good too, but the dehydrated onions work better than fresh. I don't know why.
i think it's an american thing in general, they believe it's a big smert sciency word for "white person" and use it to sound intelligent, not realizing it doesn't work
"overcooked, over juicy, over tasty"