I’ve made sandwiches out of Instant Noodles before. They were depressingly OK and not worth the effort it took to go the extra mile.
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I love the white chocolate ones!!!
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Eggs in a basket with bacon, lemon marmalade, and yes, that’s a shot of Malort.
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Do they still have that large gap between the peaks? Or have they gone back to their original design?
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Ok, as a Swiss I have to take this: Buy some in advance, Toblerone won’t be exclusively produced in Switzerland as of next year. The company that owns the brand (Mondelez) will start producing Toblerone in Slovakia. Of course you won’t taste a difference.
Up until now Toblerone is produced in Bern. It’s our «federal city» (the government is there) as we don’t have a capital in Switzerland. The flag of Bern is actually visible in the logo of Toblerone, it’s a bear (you’ll see it outlined in the mountain).
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Roughly one finger fits in the gap, and… (google search for photos) no large gaps.
@djsojus why should I stack Toblerones while as you correctly stated, I won’t feel the difference?
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Maybe just for the «original Swiss feeling». Don’t know really. It’s not the best Swiss chocolate anyway. As for big companies Lindt is far better.
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That’s pure patriotism right there 
I’m not much of a chocolate geek anyway, they’re harmful to my teeth and my pocket.
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Speaking of chocolate these are my personal favourite
Shame they are only around for 2 and a half months though
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Best I’ve ever had was a huge chocolate egg a friend brought from the UK around Easter, when I was ~6 years old. Can’t remember the brand, but it wasn’t commercial. They bought it from a local maker. Doubt I’ve consumed that amount ever since.
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I prefer Rittersport because it’s quadratisch, praktisch, gut or Marabou chocolate.
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Where’s the show? Of course there’s always the usual stuff: Try any local cheese and chocolate. If you get a chance try a raclette or fondue (if you like cheese). In my part of Switzerland the sausage is our specialty, it’s called St.Galler Bratwurst. If you’re near Zurich you should try the Gschnetzlets: It’s chopped veal with potatoes. Delicious!
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Almost ashamed to admit: I’m not really fond of chocolate, either. I don’t like sweet. Except for gummy bear candy. I prefer salty.
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Lucerne is a very nice city! Beautiful lake there. The legal decibel limit is up to 100 in average over three hours. Just build in a quiet track and you’re good to go for the rest of the concert 
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I made æbleflæsk, which means apple pork and it’s exactly what it sounds like. I made for the annual Christmas Lunch at work, a full day of eating and drinking.
Luckily I had a few portions was left of my cooking, to bring back home.
Ingredients: Apples, onions and bacon.
And the day after it was the family Christmas lunch. Same concept. Today I’m eating leftovers from said events.
A bit of Apple Pork, blood sausage and duck confit.
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Someone’s must’ve really been bored to come up with this.
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Someone must been bored coming up with the majority of pasta dishes? Simplicity doesn’t mean that it’s boring. There are many simple recipes, that make great food.
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Didn’t criticize the quality there my man. Though mixing apples with pork feels random, imo as an apple lover at least. Looks great either way.
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It isn’t as random as one might think. Pork and Apples is a combination that goes at latest back to ancient Rome. Apicius a roman cookbook there is an entry regarding the combination and how divine it is. It’s still a common combination around the world to this day, well maybe not in the middle east at least.
Also don’t worry, I took no offense. Just found it a silly notion
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Came here to echo this. Apples and pork classic. Mustard too.
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