Pull top cans etc

I think they will soon take over just like pull tab beer. I'm willing to pay a little more. The worst of all are the cans that will open on just one end. I punched a hole it the can on the right before discovering that it was the wrong end. I discovered balsamic vinegar way too late in my life. I now use it in most soups, stews, and chili
Try it . Thank me later.



Also, what's wrong with this picture?

It's not on my cooktop. I wish they'd make half size cans of most veggies with pull tops.

Go spend some money on a nicer bottle of balsamic, then dab some baguette bread in it and your mind will be blown.

Oh man now the balsamic is not up to snuff lol

Looks good Bill

I've been carrying a P-38 military can opener on my key ring for over 40 years.....the one on my key ring now I have carried since 1986......never met a can I couldn't get open.....no matter where I am....

You can survive most situations with a P-38 and a handcuff key, right SW?

What's wrong with the picture, Bill?

Yes Sir.....two keepsakes I carry every day from my past.......

My Smith key isn't as purty as yours. Mine is just plain ole nickel.

Long as I have my pocket knife I never met a can I couldn't open.

Anyone remember those old cans that came with a key.

Del Monte makes 8.5oz in pull top of a lot of canned vegetables.

I bring them to work for lunch. Handy as a pocket on your shirt.

Yep.

Oh yea.....

A can of Spam was a WMD!

I could care less about pull tops,although they are nice at times. What I do wish they'd all change to is the cans that have rounded bottoms and nest. I'll buy ones that do over ones that don't every thing else being equal.

Or long flat smoked sardines and Oysters cans.

Those are what I remember.....

Did I miss the answer to what is wrong with the picture?

Spam, sardines ..... yes I remember.

And the answer is, never lay a dishtowel on a cooktop.

I do. Did the Underwood Deviled Ham cans come with a key at one time?

The pull top cans have a shorter shelf life. I prefer normal cans

yup

Mix the balsamic with some good EVOO, minced garlic, and a little fresh ground black pepper. Dip the bread in it.

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