Can't I just post in the title box ffs?
Can't I just post in the title box ffs?
Hello and Welcome.
An unusual name there A,where did you come up with such a strange name?Quote:
Originally Posted by Awimb
Pull up a chair and tell us a little about yourself, old horse.Quote:
Originally Posted by Awimb
Maybe he was always called that and was searching for a place to call home.Quote:
Originally Posted by TheCurly
I like lamp posts
Yes, if you don't mind the tumbleweed at times.Quote:
Originally Posted by Awimb
No, we have no shop steward at the moment.
No, there must be 10 characters of body text. HTH :thumbup:
Can you play as centre -helf or up top? We are a leetle beet short in those areas atm.
Favourite cheese?Quote:
Originally Posted by Awimb
Arsene Wenger Is My Boss
I quite like Belisha Beacons. But not the modern style. The warm fuzzy memories of being a kid in the 80'sQuote:
Originally Posted by Awimb
where most of them had the top section missing.
Stiltonnnn
Do you always get paid on time?Quote:
Originally Posted by Awimb
Cheers Ash. My playing days are long gone - bit like AW's days as a top top quality manager :-(
I submit my invoice then double it the day before due for payment. Works every time.
Any thoughts on Roqueforttttttt?Quote:
Originally Posted by Awimb
Last night Mrs A served me Gorgonzola Dolce on Rosemary and Pistachio artisan crackers
I'm sorry.That is not food.They are obviously all characters from a Disney filmQuote:
Originally Posted by Awimb
I'm not sure we allow people who eat artisan crackers on this board, tbh. I don't really know what an artisan cracker is. Is it a type of well?Quote:
Originally Posted by TheCurly
I wanted cheddar on water biscuits. I feel a divorce may be in the offing.Quote:
Originally Posted by TheCurly
Yes. Water biscuits are the thing. I was going to have cheese and biccies for supper last night (big lunch, y'see?), but then I got a yearning for a prawn, mayonnaise and lettuce sandwich, so I made those instead. Ketchup, lemon juice and cayenne in the mayonnaise, of course - proper fancy.Quote:
Originally Posted by Awimb
Not only "Artisan" but made with Greek Yoghurt and Himalayan Pink Salt - Canadian apparently which explains a lot. Seems they were trying to cover most major population centres.Quote:
Originally Posted by Burney
Hmmm. It sounds to me as if your wife is trying to tell you she yearns for a more sophisticated and adventurous life and that she's frustrated with your Cheddar and water biscuits ways. :-(Quote:
Originally Posted by Awimb
Hmmmmm- she has been going to the gym a lot lately and refused me a blow job at the weekend even though it was the third Saturday of the month :-(Quote:
Originally Posted by Burney
Ah. She's getting a good reaming off of some other fella I'd say. Still, it saves you a job, doesn't it?Quote:
Originally Posted by Awimb
You are aware, of course, of the secret ingredient which makes a Marie Rose a proper Marie Rose?Quote:
Originally Posted by Burney
Worcester sauce, isn't it? I've tried it, but it makes it taste a bit sweaty :-(Quote:
Originally Posted by Sir C
Lord no! Worcestershire sauce? The idea of it! :hehe:Quote:
Originally Posted by Burney
I'm surprised at this gap in your basic culinary knowledge, b.
Go on, then. You're clearly itching to tell me.Quote:
Originally Posted by Sir C
Well. I don't mind telling you if you really want to know.Quote:
Originally Posted by Burney
I'm just a bit shocked, to be honest. I mean, there's little more basic than a Marie Rose sauce. Surely everyone has that in their repertoire?
Clearly not.
:hehe: You are such a dick.Quote:
Originally Posted by Sir C
:hehe: Splash of brandy, innit.Quote:
Originally Posted by Burney
I have honestly never heard of such a thing. It sounds wrong, but I suppose many things do.Quote:
Originally Posted by Sir C
Actually, on a related note, I'm getting slightly sick of people trying to zhuzh up the prawn cocktail. It's fine if you want to eat a prawn cocktail, ffs! You don't need to deconstruct the ****ing thing in order to make it OK. Prawns, lettuce, pink gloop - bit of bread and butter - lovely. Stop ****ing about with it.
It's perfect.Quote:
Originally Posted by Burney
I agree absolutely. I even go so far as to decry the prawn's head balanced on the rim of the glass. I don't need a ****ing prawn's head on my prawn cocktail.
That's another thing - prawns with their shells still on. No meal is improved by having to **** about dismembering crustacea. So if I order a seafood pasta or risotto, please have the ****ing decency to shell the ****ing prawns rather than asking me to dig my fingers into my dinner to do it. I know you think it looks good and I know I'm apparently supposed to be impressed because the prawn is entire rather than being - say - easily edible, but just stop it, ffs.Quote:
Originally Posted by Sir C
They're mad for that in Asia. Fantastic, mahoosive prawns, marinaded in amazing spicy flavours, stir-fried with the shells on. :-(Quote:
Originally Posted by Burney
Wánkers.
Yes. Singapore chilli crab is a good example. Delicious, but would be much more so if the idle fùcking coolie who cooked it had bothered his arse taking the bit I'm supposed to eat out of the inedible chitin so that I don't end up covered in chilli sauce and bits of crab juice.Quote:
Originally Posted by Sir C
Belisha was a Hore.Quote:
Originally Posted by Pat Vegas