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.
(,
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.
(,
Tue 9 Dec 2008, 22:23,
archived)
bloody greedy supermarkets!
(,
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
(,
Tue 9 Dec 2008, 22:38,
archived)