Queue on 25/6/2010 at 18:07
Quote Posted by Sulphur
secret to making miracle jizz
It's all in the way you stir.
Jesus, kabatta, first the rest of the world complained about how the Western diet is killing everyone. Now you're all complaining that we're not making sauces out of Big Mac drippings.
kabatta on 25/6/2010 at 18:12
NO. I am complaining of the fact that the soy thingy starts to look like the fast food busyness. call me a lunatic, but I like my food with classic ingredients.
ZylonBane on 25/6/2010 at 18:44
Quote Posted by kabatta
call me a lunatic, but I like my food with classic ingredients.
Dirt and insects?
kabatta on 25/6/2010 at 18:57
parsley, tarragon, salt, pepper. :erg:
Enchantermon on 25/6/2010 at 19:03
Quote Posted by kabatta
. . . tarhon . . .
I've heard of lots of herbs and spices, but that's a new one.
Kolya on 25/6/2010 at 19:07
I got a simple rule: I only go to McDonalds when I'm really drunk.
:(
june gloom on 25/6/2010 at 19:59
I got a simpler rule- I go to Wendy's.
ZylonBane on 25/6/2010 at 21:38
Quote Posted by kabatta
parsley, tarragon, salt, pepper. :erg:
Are you going to Scarborough Fair?
Enchantermon on 25/6/2010 at 21:59
Ohhh, tarragon.
DDL on 25/6/2010 at 23:18
Quote Posted by Enchantermon
Wait, what? He used sherry in a recipe for kids? :weird:
Isn't the general point of using booze in cooked sauces that the alcohol all boils off, leaving the interesting flavours? It does boil at 78 degrees, after all.
Ok, you can argue that sherry and chicken are a horrible combination (to which I'd respond: depends on the sherry), but there's nothing wrong with serving kids food that contains ingredients that have formerly contained booze, surely?
Sherry trifle? Maybe not.
Digestive biscuits dunked in guinness? Definitely not.
Cooked, sherry-containing sauce? Fine.
Admittedly, if it was me, I'd probably give em all a slug of whiskey in their fruit juice, just to make afternoon lessons quieter. But then I've never aspired to be a primary school teacher...
