Re: My return: all questions will be answered.
Posted: Fri Sep 02, 2016 8:46 pm
agreed, which is a pretty shellfish attitude if you ask me
The RugbyRebels Messageboard
http://www.rugbyrebels.co.uk/
Nutmeg!? You fucking freak of nature.SerjeantWildgoose wrote:Might I suggest that none of this would have ever happened if there was a little more tolerance and inclusivity. Too many posters ion here rush to judge and fail to understand that there are some whose appreciation of luxurious dairy based sauces cannot be constrained by the staid and confining norms of social discourse.
Try adding a touch of French mustard to the white sauce and cook for longer at a lower temperature. Also try adding a pinch of nutmeg to the top of the dish or a few flakes of a nice, ripe Camembert.
I have to say that if this sort of debate had been offered at the outset, none of these retarded jizz-stains would have hung around long enough to lose their infinitesimally immature tempers.
Yes, the political forum seems empty without his contributions to fillet.Stones of granite wrote:This plaice is already beginning to flounder without the sprat Kamber.
? Even if not grated on top it'd be quite common to stir some into the cream/milk mixture prior to adding in the potatocashead wrote:Nutmeg!? You fucking freak of nature.SerjeantWildgoose wrote:Might I suggest that none of this would have ever happened if there was a little more tolerance and inclusivity. Too many posters ion here rush to judge and fail to understand that there are some whose appreciation of luxurious dairy based sauces cannot be constrained by the staid and confining norms of social discourse.
Try adding a touch of French mustard to the white sauce and cook for longer at a lower temperature. Also try adding a pinch of nutmeg to the top of the dish or a few flakes of a nice, ripe Camembert.
I have to say that if this sort of debate had been offered at the outset, none of these retarded jizz-stains would have hung around long enough to lose their infinitesimally immature tempers.
If this were Just a Minute rules Clement Frued would be all over you for thatMellsblue wrote:I wish you'd all stop carping on.
In my rush to join in the fun I didn't realise there was another page. I didn't do it on porpoise.Digby wrote:If this were Just a Minute rules Clement Frued would be all over you for thatMellsblue wrote:I wish you'd all stop carping on.
One of the points of the thread (I think) s self discipline. So no. I'm sure there are many other issues raised in and amongst the cooking techniques, but I'm no psychologist.Mikey Brown wrote:Can someone change the thread title so I stop accidentally looking at this?