cricket
100+ Head-Fier
Plankton that has been aged in old whiskey barrels, then passed through the intestinal track of a Civet cat, and then BBQ'd is even better.
You're barbecuing much too soon. It must first be cultured with Penicillium roqueforti and aged in a Himalayan cave for seven months and four days. Time of aging is dependent on Jason's Law of Release Dates, of course. Then, and only then, should it be barbcued.
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