Bread Crunchiness Index: Difference between revisions
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In [[Sweden|facking Sviiden]] they have a bespoke crunchiness scale to accommodate Knäckebröd (lit. "cracking bread"). The name is widely believed to refer to the hairline fractures in the human jawbone caused by regular consumption of said bread. Off-the-shelf knäckebröd ranges from "aj" to "fyfan" (approx. 11-15 BCI), while artisanal, locally sourced botique knäckebröd found in Northern Sviiden commonly reaches levels of "helvete" and "amensatan." Southern Sviiden, due to widespread wussiness, can't cope with knäckebröd of any description. They're stuck eating limpa. | In [[Sweden|facking Sviiden]] they have a bespoke crunchiness scale to accommodate Knäckebröd (lit. "cracking bread"). The name is widely believed to refer to the hairline fractures in the human jawbone caused by regular consumption of said bread. Off-the-shelf knäckebröd ranges from "aj" to "fyfan" (approx. 11-15 BCI), while artisanal, locally sourced botique knäckebröd found in Northern Sviiden commonly reaches levels of "helvete" and "amensatan." Southern Sviiden, due to widespread wussiness, can't cope with knäckebröd of any description. They're stuck eating limpa. | ||
== What the fucking kind of Bread is this? == | |||
This is '''Ryvita'''. It is made of rye flour and salt. It scores very highly on the Bread Crunchiness Index, meaning it is very crunchy to eat. If you have a gluten allergy you should not eat this. | |||