Credit to Max Herzog.
Post pics of Bardesque food here.
Too waxy, to gloppy, plasticy, or just weird looking. I'll start.
I don't even know what this is supposed to be, but I'm for damn sure not going to eat it.
How could anyone do this to pizza? Seriously! How hard is it to screw up pizza?
Even if you saute it and serve it on a nice place, it's still vomit.
What are those pink chunks?
