How to salt your croissant - part 2

As engineer Nandan from Japan points out there are several simple solutions available. His particular leanings are towards licking the top surface of the croissant. More details can be read in his comment on the previous post. However, this well illustrates the fact that once you have been through Hall 3's mess, nothing is below you, none can be messier.

Now, about the canard about the IIT's lack of vocational training, I agree, and that is why I call it a canard, a falsity. Though it is specifically true for pathetic cases like me. However, I was but extrapolating from what P.K.Das used to tell us. How pathetic we are/were, and useless, as far as the poor of Kalahandi were concerned. I think the latter might still true.

Finally, about licking. It is a good suggestion, and shows the strength of character built up over eight precious semesters. The problem I foresee is that of having to contend with taste of the crust while licking, not to mention the stress on the neck muscles while bending over to lick the croissant. The ocular obstruction during this process might also be potentially hazardous. Also, as far as dilution of the butter is concerned, I have conducted scientific experiments to determine that due to the potency of each iota of salt, the amount of drool required is minimal, so that there would be negligible amounts of dilution. Well within an engineering approximation.

But, nevertheless, an admiring public now has, what a good friend of mine used to call, "the more aaptions".

And remember dear readers, in a pinch, salty or otherwise, trust 4Bot/Hall 3/IITK to deliver.