b3ta.com board
You are not logged in. Login or Signup
Home » Messageboard » XXX » Message 9994429 (Thread)

# Make sure they're fresh fuckoffs not that tinned stuff.
(, Wed 7 Apr 2010, 9:23, archived)
# the dried ones are OK - as long as you soak them for long enough
(, Wed 7 Apr 2010, 9:27, archived)
# Yes
You get all that lovely fuckoff juice afterwards too!
(, Wed 7 Apr 2010, 9:28, archived)
# Come off it.
Nothing beats a Tuscan sun-dried fuckoff.
It said so in The Observer.

*EDIT* Like I'd know. I've had 1/3 of a Farley's Rusk for breakfast, washed down with half a tin of last night's Scrumpy Jack.
(, Wed 7 Apr 2010, 9:38, archived)
# I spoilt for choice
I got to the fantastic fuckoff stall outside the Untied Nations building. They have a vast array of fuckoffs from all over the world!
(, Wed 7 Apr 2010, 9:42, archived)
# Oh, the humanity!
All manner of fuckoff, from street-level to Michelin-starred, from every corner of the globe!
*starves deliberately*
(, Wed 7 Apr 2010, 9:45, archived)
# Personally I'm a fan of the range of fair trade fuckoff available to the public these days.
Particularly the Bonos and Geldoff variaties that are just coming into season.
(, Wed 7 Apr 2010, 9:48, archived)
# The new-season Geri Haliwell fuckoffs are very reasonable at Asda at the moment.
(, Wed 7 Apr 2010, 9:51, archived)
# I have no time to soak my fuckoffs long enough

(, Wed 7 Apr 2010, 9:49, archived)
# THAT'S YOUR PROBLEM MEDIOCRE - YOU JUST DON'T THINK AHEAD
(, Wed 7 Apr 2010, 9:51, archived)
# They say pickled fuckoffs keep for years.
(, Wed 7 Apr 2010, 9:57, archived)