Skip to content
Do you have adblock enabled?
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Lifehacker)   You're pinching your salt wrong. JHFC is there *anything* you can do right?   (lifehacker.com) divider line
    More: Silly, Cooking weights and measures, Equals sign, Want, Assignment, Cooking, Sodium chloride, much salt, Spoons  
•       •       •

540 clicks; posted to Food » on 02 Jun 2021 at 9:25 AM (13 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



47 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-06-02 8:50:17 AM  
I'm sure LifeHacker has an article over how to pinch a loaf correctly.
 
2021-06-02 8:55:40 AM  
Most of the people I get cooking ideas from (looking at you Bahish and Weissman, and AB as well) tell you to season with salt and pepper to taste.  If your pinch is too small and it doesn't taste right then add more.  This isn't rocket surgery.
 
2021-06-02 8:57:07 AM  
I don't know, but the Korean Sea Salt that I put in my pancakes was absolutely delicious.
 
2021-06-02 8:58:19 AM  
I'm fairly adept at ignoring advice from a Lifehacker columnist.  it's taken me years of practice, but I consider myself at a professional level now.
 
2021-06-02 9:04:14 AM  

theteacher: I don't know, but the Korean Sea Salt that I put in my pancakes was absolutely delicious.


We need to steal Korean salt technology, so we don't have to import their expensive salt here.
 
2021-06-02 9:35:12 AM  

Lambskincoat: theteacher: I don't know, but the Korean Sea Salt that I put in my pancakes was absolutely delicious.

We need to steal Korean salt technology, so we don't have to import their expensive salt here.


It's trace additives from the rockets when they extract it from the sea water. It is the best salt however.
 
2021-06-02 9:49:40 AM  

Driedsponge: I'm fairly adept at ignoring advice from a Lifehacker columnist.  it's taken me years of practice, but I consider myself at a professional level now.


That's a cool lifehack, dude.
 
2021-06-02 10:06:45 AM  

UberDave: I'm sure LifeHacker has an article over how to pinch a loaf correctly.


Of course they do. You squat with your feet on the rim until the bowl eventually snaps off. Lord help you if you did your business just before it happens.
 
2021-06-02 10:18:08 AM  
Typically, a dash is 1/8 teaspoon and a pinch is 1/16th teaspoon. But, here's the fun part: if your recipe calls for "a pinch" or "a dash," it's probably not looking for that exact measurement, but allowing you some latitude - similarly, allow yourself some latitude instead of spending your days trying to gauge if your pinch is exactly 1/16th of a friggin' teaspoon...

That's not a lifehack, that's a loose cobble on the road to OCD.
 
2021-06-02 10:19:14 AM  

FrancoFile: Driedsponge: I'm fairly adept at ignoring advice from a Lifehacker columnist.  it's taken me years of practice, but I consider myself at a professional level now.

That's a cool lifehack, dude.


Until he finds out how he has been ignoring advice is wrong.
 
2021-06-02 10:28:18 AM  

Sin'sHero: FrancoFile: Driedsponge: I'm fairly adept at ignoring advice from a Lifehacker columnist.  it's taken me years of practice, but I consider myself at a professional level now.

That's a cool lifehack, dude.

Until he finds out how he has been ignoring advice is wrong.


I'm fairly confident I can live contently my entire life without knowing an exact measurement for a 'pinch' of salt.
 
2021-06-02 10:30:24 AM  
If you are serious about getting "consistent, reproducible" outcomes, then use real measurements, not folksy bs like a pinch or a dash.
 
2021-06-02 10:51:39 AM  

InfoFreako: If you are serious about getting "consistent, reproducible" outcomes, then use real measurements, not folksy bs like a pinch or a dash.


My wife is Italian, and learned to cook from her Sicilian grandmother.

Put a recipe with actual measurements in front of her and good luck to whoever has to eat it.

Put her in a random kitchen with random assortments of ingredients, and it's a near culinary masterpiece every time.  In 14 years, I can only remember having 2 dishes that weren't amazing:  A fish dish where she used a bit too much lemon zest, and a pumpkin desert that used the wrong type of pumpkin.

The downside, of course, is I don't believe I've ever tasted the same food twice in 14 years.
 
2021-06-02 10:59:03 AM  
I just leave out a bowl of table salt on the counter, and dunk the raw meats right in it.
 
2021-06-02 11:16:58 AM  
I was grateful for this tip. I never know how much salt to use when I'm boiling my steak. Now I do. Picture me happy.
 
2021-06-02 11:23:19 AM  

FormlessOne: Typically, a dash is 1/8 teaspoon and a pinch is 1/16th teaspoon. But, here's the fun part: if your recipe calls for "a pinch" or "a dash," it's probably not looking for that exact measurement, but allowing you some latitude - similarly, allow yourself some latitude instead of spending your days trying to gauge if your pinch is exactly 1/16th of a friggin' teaspoon...


Unless you're baking. Bakers are wizards and are to be respected and feared.
 
2021-06-02 11:28:18 AM  
I know that my two-fingered pinch grabs about 1/5 of a quarter of a teaspoon of fine sea salt, so if I want to distribute 1/2 a teaspoon of salt over a steak or chop, I know I need about 10 pinches, which I can grab with confidence directly from my salt cellar, negating the need for measuring spoons.

I picture Claire laughing and laughing after writing that sentence.
 
2021-06-02 11:32:11 AM  

Schmerd1948: I was grateful for this tip. I never know how much salt to use when I'm boiling my steak. Now I do. Picture me happy.


A little known steak hack: add a pinch of salt to the ketchup before putting it on your boiled steak!

In seriousness though, I'm also guilty of almost never making the same dish twice, between not measuring seasoning and making adjustments to incorporate whatever fresh ingredients I have on hand. Every once in a while though, I'll start with the goal of trying to reproduce a restaurant dish I like, and if I happen to nail that, I'll write down the recipe in case I want to make it that way again.
 
2021-06-02 12:25:11 PM  

Manfred J. Hattan: FormlessOne: Typically, a dash is 1/8 teaspoon and a pinch is 1/16th teaspoon. But, here's the fun part: if your recipe calls for "a pinch" or "a dash," it's probably not looking for that exact measurement, but allowing you some latitude - similarly, allow yourself some latitude instead of spending your days trying to gauge if your pinch is exactly 1/16th of a friggin' teaspoon...

Unless you're baking. Bakers are wizards and are to be respected and feared.


Amen to that. I promise you that most chefs/cooks would really rather not bake.

As far as tfa... that's pretty anal. I'm not Italian (well, maybe through osmosis) but I also rarely measure cooking ingredients, and wantonly use substitutes I have on hand, with fabulous results. I don't want things to taste exactly the same every time.
 
2021-06-02 12:25:57 PM  
*statement void usually when I worked professionally
 
2021-06-02 12:41:31 PM  

lindalouwho: Manfred J. Hattan: FormlessOne: Typically, a dash is 1/8 teaspoon and a pinch is 1/16th teaspoon. But, here's the fun part: if your recipe calls for "a pinch" or "a dash," it's probably not looking for that exact measurement, but allowing you some latitude - similarly, allow yourself some latitude instead of spending your days trying to gauge if your pinch is exactly 1/16th of a friggin' teaspoon...

Unless you're baking. Bakers are wizards and are to be respected and feared.

Amen to that. I promise you that most chefs/cooks would really rather not bake.

As far as tfa... that's pretty anal. I'm not Italian (well, maybe through osmosis) but I also rarely measure cooking ingredients, and wantonly use substitutes I have on hand, with fabulous results. I don't want things to taste exactly the same every time.


Cooking is an art, baking is a science.

Baking is an actual chemical reaction, which requires precise measures and controlled temperatures.  Cooking is much more freeform.  Many are good at one or the other, few are good at both.

/I'm no good at either.
 
2021-06-02 12:58:53 PM  
The only time I worry about the size of a pinch is when I'm throwing it over my shoulder. I don't want to jinx myself.
 
2021-06-02 1:13:21 PM  

Driedsponge: lindalouwho: Manfred J. Hattan: FormlessOne: Typically, a dash is 1/8 teaspoon and a pinch is 1/16th teaspoon. But, here's the fun part: if your recipe calls for "a pinch" or "a dash," it's probably not looking for that exact measurement, but allowing you some latitude - similarly, allow yourself some latitude instead of spending your days trying to gauge if your pinch is exactly 1/16th of a friggin' teaspoon...

Unless you're baking. Bakers are wizards and are to be respected and feared.

Amen to that. I promise you that most chefs/cooks would really rather not bake.

As far as tfa... that's pretty anal. I'm not Italian (well, maybe through osmosis) but I also rarely measure cooking ingredients, and wantonly use substitutes I have on hand, with fabulous results. I don't want things to taste exactly the same every time.

Cooking is an art, baking is a science.

Baking is an actual chemical reaction, which requires precise measures and controlled temperatures.  Cooking is much more freeform.  Many are good at one or the other, few are good at both.

/I'm no good at either.


You're spot on about baking. Plus, you don't get to play around with it or taste it while it's in the oven, adding this or that.
Cooking is fun for me!
 
2021-06-02 1:15:24 PM  

fasahd: The only time I worry about the size of a pinch is when I'm throwing it over my shoulder. I don't want to jinx myself.


oh thank-glob, another!!! I literally do this ~50% of the time and it works 100% of the time every time.

also, years ago in a fit of drunken pique, I bought these. think they're lurking in the back of my tool-drawer, never once used.

images-na.ssl-images-amazon.comView Full Size
 
2021-06-02 3:06:12 PM  

tintar: fasahd: The only time I worry about the size of a pinch is when I'm throwing it over my shoulder. I don't want to jinx myself.

oh thank-glob, another!!! I literally do this ~50% of the time and it works 100% of the time every time.

also, years ago in a fit of drunken pique, I bought these. think they're lurking in the back of my tool-drawer, never once used.

[images-na.ssl-images-amazon.com image 340x486]


Mine sat unused in the back of the drawer until I took up cheese making. Then measurements like 1/64th tsp bacterium linens were useful
 
2021-06-02 3:26:47 PM  

tintar: fasahd: The only time I worry about the size of a pinch is when I'm throwing it over my shoulder. I don't want to jinx myself.

oh thank-glob, another!!! I literally do this ~50% of the time and it works 100% of the time every time.

also, years ago in a fit of drunken pique, I bought these. think they're lurking in the back of my tool-drawer, never once used.

[images-na.ssl-images-amazon.com image 340x486]


Those are adorable, though; I'd at least hang them above the sink or under a cabinet.
 
2021-06-02 3:33:39 PM  

FormlessOne: Typically, a dash is 1/8 teaspoon and a pinch is 1/16th teaspoon. But, here's the fun part: if your recipe calls for "a pinch" or "a dash," it's probably not looking for that exact measurement, but allowing you some latitude - similarly, allow yourself some latitude instead of spending your days trying to gauge if your pinch is exactly 1/16th of a friggin' teaspoon...

That's not a lifehack, that's a loose cobble on the road to OCD.


I must have some massive hands or something. I just went downstairs and measured, because this "1/5 of 1/4 tsp" bull needed to be shot down. 3-finger pinch, three trials by weight. 2.2g, +/- 0.1g. I slid it off the scale and into a spoon to check/convert to volume: 1/2 tsp.

/Your link was a much better analysis

I think I know why this lady's food blog sucks.
 
2021-06-02 4:14:26 PM  

lindalouwho: I'd at least hang them above the sink or under a cabinet.


hunh! I really should.
 
2021-06-02 4:45:20 PM  

tintar: fasahd: The only time I worry about the size of a pinch is when I'm throwing it over my shoulder. I don't want to jinx myself.

oh thank-glob, another!!! I literally do this ~50% of the time and it works 100% of the time every time.

also, years ago in a fit of drunken pique, I bought these. think they're lurking in the back of my tool-drawer, never once used.

[images-na.ssl-images-amazon.com image 340x486]


Remember these? With your spoons you could make your own premeasured precision pinches!
encrypted-tbn0.gstatic.comView Full Size
 
2021-06-02 7:26:38 PM  

tintar: lindalouwho: I'd at least hang them above the sink or under a cabinet.

hunh! I really should.


Do it now!
 
2021-06-02 7:40:40 PM  

lindalouwho: tintar: lindalouwho: I'd at least hang them above the sink or under a cabinet.

hunh! I really should.

Do it now!


damn your scaly hide!!! <3

Fark user imageView Full Size
 
2021-06-02 7:58:24 PM  

tintar: lindalouwho: tintar: lindalouwho: I'd at least hang them above the sink or under a cabinet.

hunh! I really should.

Do it now!

damn your scaly hide!!! <3

[Fark user image image 850x425]


Yay!  \o/
Good job.
 
2021-06-02 8:25:26 PM  
I thought this was going to be about that idiotic "bounce the salt off your elbow" crap that TV chefs seem to love.
 
2021-06-02 9:04:14 PM  
Let's say you happen to make a quarter cup of a really banging vinaigrette; you know it took two pinches of salt to make it pop, and you know your pinch is equal to about an 1/16th of a teaspoon.

Holy hell! Fark this noise!
When is the last time you "banged" a vinaigrette? Did it require a salve or doctor visit?
When did it "pop"? Before or after you did?
Your pinch is equal to "my ass".

Sorry, I can't read crap like that as information, that's a twitter post...


You can also measure your pinch by mass (which is what Kenji at Serious Eats does), but you'll need a fancy kitchen scale to do that. Instead, I like to write down how many pinches it takes to fill 1/4 teaspoon, then do my calculations from there. It is rather fussy-but sometimes some fussiness can make your life a little easier down the road.

The only damn thing she said right.
I charcute at times, and there is NO substitute to WEIGHING your salts, spices and poisons (sodium nitrate is not to be farked with lightly). You can poison them one way or the another with too much or too little.
If you are making 10lbs of sausage, you don't fark around with volume measurements, you weigh the schitt. 1/2 cup of kosher salt doesn't weigh nearly the same as 1/2 cup of sea salt...

But hey, if you just want to pop and bang a little vinaigrette, maybe the finger trick will do it for everyone. *shrug*
 
2021-06-02 10:08:35 PM  

Percise1: Let's say you happen to make a quarter cup of a really banging vinaigrette; you know it took two pinches of salt to make it pop, and you know your pinch is equal to about an 1/16th of a teaspoon.

Holy hell! Fark this noise!
When is the last time you "banged" a vinaigrette? Did it require a salve or doctor visit?
When did it "pop"? Before or after you did?
Your pinch is equal to "my ass".

Sorry, I can't read crap like that as information, that's a twitter post...


You can also measure your pinch by mass (which is what Kenji at Serious Eats does), but you'll need a fancy kitchen scale to do that. Instead, I like to write down how many pinches it takes to fill 1/4 teaspoon, then do my calculations from there. It is rather fussy-but sometimes some fussiness can make your life a little easier down the road.

The only damn thing she said right.
I charcute at times, and there is NO substitute to WEIGHING your salts, spices and poisons (sodium nitrate is not to be farked with lightly). You can poison them one way or the another with too much or too little.
If you are making 10lbs of sausage, you don't fark around with volume measurements, you weigh the schitt. 1/2 cup of kosher salt doesn't weigh nearly the same as 1/2 cup of sea salt...

But hey, if you just want to pop and bang a little vinaigrette, maybe the finger trick will do it for everyone. *shrug*


good. this. exactly this. you do not fark around with pink-salt, nitrates, nitrites, etc.

also, the elbow-bounce thing brought to mind an unrelated entirely-stupid childhood event: whitewater rafting at OhioPyle. (which oddly neither here nor there, is in fact in PA not OH) - ok, so, old woman on the raft, "muh muh muh mer herp-a-derp this water is so flat you could bounce a quarter off it!". next set of rapids? old woman: *falls off* aiyeeeee!!!

/man, I ate so many additional overcooked steaks that day, for "some reason" nobody wanted theirs lololol
 
2021-06-02 11:24:21 PM  
shut up claire.

i bet she had a BIG INTERNET FIGHT with the dude over at serious eats arguing that "salt pigs" are "life changing".

"and just what is a salt pig?" -you ask, faintly bemused-

why, it's the kitchen thingy for the person who wants to cook with "pinches" of salt, but desperately needs to spend $40 or $50 bucks to do so....

https://www.seriouseats.com/why-you-n​e​ed-salt-pig-cellar-kitchen-equipment

-i simply bought a 4-pack of clear glass mini dipping bowls (3.5") at the dollar store and poured some salt in one and stuck it on the kitchen counter. i can pinch AND scoop straight out of it as needed.......and have 3 more if it breaks.
 
2021-06-02 11:31:12 PM  

luna1580: shut up claire.

i bet she had a BIG INTERNET FIGHT with the dude over at serious eats arguing that "salt pigs" are "life changing".

"and just what is a salt pig?" -you ask, faintly bemused-

why, it's the kitchen thingy for the person who wants to cook with "pinches" of salt, but desperately needs to spend $40 or $50 bucks to do so....

https://www.seriouseats.com/why-you-ne​ed-salt-pig-cellar-kitchen-equipment

-i simply bought a 4-pack of clear glass mini dipping bowls (3.5") at the dollar store and poured some salt in one and stuck it on the kitchen counter. i can pinch AND scoop straight out of it as needed.......and have 3 more if it breaks.


Heh yeah. I snagged a seldom-used shiatty old Tupperware container (sans lid). It sits on the counter near my stove, and I refill it with coarse kosher salt as needed.
 
2021-06-02 11:36:05 PM  
Also we're supposed to TASTE what we are cooking to know if we need more salt. The only time you will ever need to know "WELL, my personal average salt pinch is a generous 1/8th of a tsp" is for baking. And in that case, fark it, weigh your ingredients out in grams.....

/does NOT love baking. Loves cooking.
 
2021-06-02 11:46:44 PM  

luna1580: Also we're supposed to TASTE what we are cooking to know if we need more salt. The only time you will ever need to know "WELL, my personal average salt pinch is a generous 1/8th of a tsp" is for baking. And in that case, fark it, weigh your ingredients out in grams.....

/does NOT love baking. Loves cooking.


Yeah, same. I begrudgingly make basic bread products (sandwich buns, flatbreads, etc.) to further my cooking endeavors, but you'll find me dead, face down in a pot of store-bought pasta sauce before you see me baking a dessert.

/do skillet breads even count?
//of course I'll do cornbread, naan, tortillas, pancakes, and so on
 
2021-06-03 12:10:04 AM  

luna1580: "and just what is a salt pig?" -you ask, faintly bemused-


Thank you, I just learned something useless to day.
Why would anyone need that? My salt is perfectly reachable... just raise my right hand, flip open the cabinet door, and there, held on two small shelves on the door, are garlic salt, kosher salt, sea salt, Himalayan salt, Hawaiian black salt, celery salt, smoked salt, onion salt... all in sprinkle jars with removable lids, and the specialty stuff is in the spice cabinet.

Why would I want 1 piece of kitchen clutter that doesn't address 1/10th of my salt needs?
 
2021-06-03 12:46:55 AM  

luna1580: shut up claire.

i bet she had a BIG INTERNET FIGHT with the dude over at serious eats arguing that "salt pigs" are "life changing".

"and just what is a salt pig?" -you ask, faintly bemused-

why, it's the kitchen thingy for the person who wants to cook with "pinches" of salt, but desperately needs to spend $40 or $50 bucks to do so....

https://www.seriouseats.com/why-you-ne​ed-salt-pig-cellar-kitchen-equipment

-i simply bought a 4-pack of clear glass mini dipping bowls (3.5") at the dollar store and poured some salt in one and stuck it on the kitchen counter. i can pinch AND scoop straight out of it as needed.......and have 3 more if it breaks.


I had to Google salt pigs. There are some really cute ceramic styles.
But I'm with you. Not something I'd spend money on. Something I would spill liquids into by accident.
Nope.
 
2021-06-03 5:41:43 AM  
"Is there anything you can do right?"  If you are a millennial anywhere near a boomer - that answer is evidently "No."
 
2021-06-03 6:12:33 AM  

makerofbadjokes: "Is there anything you can do right?"  If you are a millennial anywhere near a boomer - that answer is evidently "No."


Lies, you can listen to them attentively, nod, and do it exactly their way.  Then you can agree that you're obviously terrible at this when it comes out like crap.

/I keed to a degree, there are plenty of people that are telling you shiat 'cause they've already farked it up enough times they know
//but there are also way too many people that think they're amazing that are not
///remember kids, have someone around that will be honest about your cooking
////not be a dick, not be sunshine and rainbows and you're > Jacques Pepin - just honest.  You'll profit by it
 
2021-06-03 6:20:04 AM  

Some Junkie Cosmonaut: makerofbadjokes: "Is there anything you can do right?"  If you are a millennial anywhere near a boomer - that answer is evidently "No."

Lies, you can listen to them attentively, nod, and do it exactly their way.  Then you can agree that you're obviously terrible at this when it comes out like crap.

/I keed to a degree, there are plenty of people that are telling you shiat 'cause they've already farked it up enough times they know
//but there are also way too many people that think they're amazing that are not
///remember kids, have someone around that will be honest about your cooking
////not be a dick, not be sunshine and rainbows and you're > Jacques Pepin - just honest.  You'll profit by it


Important Codicil: You are NOT allowed to tear them a new asshole, go all distant and ignore them, or otherwise be a farking dick about their opinion.  You're allowed to not like it, hell you can say that's nuts sorry but oh well - but a key part of having someone be honest about your cooking is you aren't allowed to retaliate for an honest assessment.  Otherwise there will be no honest assessments, 'cause no one wants to deal with your whiny ass when you're just going to act like you're 6 about this shiat.

/yes, I've done this for a few people
//it's a two way street or it doesn't work
///you're free to toss my opinion into the dumpster if you like, it's your gig and my opinion is advisory only - but act like you're grown or ask someone else
 
2021-06-03 10:19:22 AM  

tintar: fasahd: The only time I worry about the size of a pinch is when I'm throwing it over my shoulder. I don't want to jinx myself.

oh thank-glob, another!!! I literally do this ~50% of the time and it works 100% of the time every time.

also, years ago in a fit of drunken pique, I bought these. think they're lurking in the back of my tool-drawer, never once used.

[images-na.ssl-images-amazon.com image 340x486]


My brother actually found a use for them.  Measuring out flash powder for a theatre so they could get their pyrotechnics approval.  He said the inspector was impressed that he could reliably measure out the same small amount every time

(This was about 20 years, when those had just come on the market)

Personally, as measuring spoons go, I prefer the rectangular ones where the tablespoon actually fits inside small spice jars. I think those might go down to 1/8 tsp, but they don't have the gimmicky sizes like 'dash' and 'pinch'

But the article author is still doing it wrong, because a pinch is like the British 'stone'- it varies with what you're measuring.  A pinch of table salt is not the same volume as a pinch of coarse sea salt or a pinch of kosher salt.  Even different kosher salts grab differently.   And they pack differently, which is why serious bakers use weight, not volume

And there's no way in hell I'd ever measure out 10 pinches of salt to get 1/2 a teaspoon.  There are times when you grab with one finger and your thumb. And times when you take a 'heavy pinch' and use two fingers and your thumb
 
2021-06-03 11:03:14 AM  
I have an ancient set of measuring spoons that includes one for 1/2 Tablespoon. Nice for adding or subtracting the volume of a recipe.
I do bake once a year, an assortment of cookies for Christmas.
 
2021-06-03 1:16:43 PM  

Oneiros: My brother actually found a use for them.  Measuring out flash powder for a theatre so they could get their pyrotechnics approval.  He said the inspector was impressed that he could reliably measure out the same small amount every time

(This was about 20 years, when those had just come on the market)

Personally, as measuring spoons go, I prefer the rectangular ones where the tablespoon actually fits inside small spice jars. I think those might go down to 1/8 tsp, but they don't have the gimmicky sizes like 'dash' and 'pinch'

But the article author is still doing it wrong, because a pinch is like the British 'stone'- it varies with what you're measuring.  A pinch of table salt is not the same volume as a pinch of coarse sea salt or a pinch of kosher salt.  Even different kosher salts grab differently.   And they pack differently, which is why serious bakers use weight, not volume

And there's no way in hell I'd ever measure out 10 pinches of salt to get 1/2 a teaspoon.  There are times when you grab with one finger and your thumb. And times when you take a 'heavy pinch' and use two fingers and your thumb


ha, clever clever him!

I did mean/forget to make that distinction earlier - you're quite right: even just between the common/popular Diamond and Morton's kosher salts they're entirely different shapes/sizes/packing, and now that I've been getting cheap ass-Himalayan salt from dollar tree, that's yet another beast entirely.

yeah, I've got the rectangular stainless ones and all, as you said: actually fits inside jars. those remain my favorite.
 
Displayed 47 of 47 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.