Chef Pick-up lines

[Texsox]

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T O P 5 C L A S S I C

Absolut Top5

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October 21, 2004

 

(Today's list was originally published on January 24, 2000)

 

The Top 14 Pickup Lines Used by Chefs

 

14> "Uh, yeah... I invented Spaghetti-O's."

 

13> "You're twice as sweet as a creme brulee -- and less drippy."

 

12> "Y'know, this hat and apron would look a lot less silly at

the foot of your bed."

 

11> "Hey good lookin', whatcha got reducing over a low flame until

the sauce is creamy, then pouring the reduction over the

already sauteed veal, adding in a dash of kirsch and

flambeing just before presentation?"

 

10> "Your eyes are like limpid pools of chicken stock."

 

9> "Whisk, schmisk. I'll show you how a *real* man fluffs butter."

 

8> "I know we've just met, but will you marinade me?"

 

7> "Wanna lick my beater?"

 

6> "How do you like your eggs? Poached, scrambled, or

fertilized?"

 

5> "Hey, weren't you in my 'Introduction to Melons' class?"

 

4> "I've made thousands of women cream... of tarragon soup!"

 

3> "Get the buttah."

 

2> "One cheeseburger coming up. Would you like a little

paradise with that?

 

and Topfive.com's Number 1 Pickup Line Used by Chefs...

 

1> "Mmmm, you look good enough to filet -- but I think I'd

rather bone you."

 

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[ Copyright 2000, 2004 by Chris White ]

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[witesoxfan]

12> "Y'know, this hat and apron would look a lot less silly at

    the foot of your bed."

 

7> "Wanna lick my beater?"

These two killed me...omg

[southsider2k5]

I like this one better

 

Kyle: You got the best balls in the world Chef.

Chef: Damn straight.