
But my tortellini rocks the god-darn house.
( ,
Tue 9 Dec 2008, 22:14,
archived)

But the prospect of scrambled egg pasta gives me the fear.
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Tue 9 Dec 2008, 22:17,
archived)

but i find it a bit heavy. i've got a friend who just can't understand why my pasta doesn't stick together in one big clump. i'm damned if i'm going to tell her! ;)
( ,
Tue 9 Dec 2008, 22:22,
archived)

and yes, the biscuit is crushed and mixed into the roasted pumpkin pulp, but it's there for flavour and a little texture, not necessarily for crunch.
( ,
Tue 9 Dec 2008, 22:20,
archived)

A bit like rusk does in sausages.
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Tue 9 Dec 2008, 22:23,
archived)

bloody greedy supermarkets!
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Tue 9 Dec 2008, 22:27,
archived)

Rusk is an integral part of the British sausage!! Proper butcher's sausages have rusk in. That's why you don't have to prick them.
( ,
Tue 9 Dec 2008, 22:30,
archived)

unlike those knobbly all-meat continental ones
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Tue 9 Dec 2008, 22:38,
archived)