Year 9
Her: "You're just a fucking sycophant!"
Me: "What does that mean?"
Her: "I DON'T KNOW!"

That was quite bizarre.

Alt: I'm considering making meatballs this week, with mince, italian herb mix, salt, pepper and breadcrumbs. Is there anything else I should consider adding?
( Agnostic Antichrist Baltimora, Mon 12 Sep 2011, 14:03, 6 replies, latest was 14 years ago)

no breadcrumbs.

( the mighty badger Aphrodite, on a bar stool, by your side, Mon 12 Sep 2011, 14:04, Reply)

This^
Fridge them after making so they hold together better
( sporters I’m sincerely gratitude to you, Mon 12 Sep 2011, 14:06, Reply)

Use an ice-cream scoop for perfect balls
or a melon baller for mini meat balls
( Naked Ape call me Caitlyn, Mon 12 Sep 2011, 14:08, Reply)

I like this
Good plan
( sporters I’m sincerely gratitude to you, Mon 12 Sep 2011, 14:09, Reply)

Or use and ice-cube tray for meat cubes

( Naked Ape call me Caitlyn, Mon 12 Sep 2011, 14:11, Reply)

use a ginger bread man cookie cutter to make your own meat man

( Naked Ape call me Caitlyn, Mon 12 Sep 2011, 14:12, Reply)

Best idea yet

( sporters I’m sincerely gratitude to you, Mon 12 Sep 2011, 14:15, Reply)

bender

( Naked Ape call me Caitlyn, Mon 12 Sep 2011, 14:16, Reply)

Eastender

( sporters I’m sincerely gratitude to you, Mon 12 Sep 2011, 14:18, Reply)

Use your hands and don't be such a queer

( Monty Boyce, My cheese game is strong, Mon 12 Sep 2011, 14:11, Reply)

^ FACT

( Monty Boyce, My cheese game is strong, Mon 12 Sep 2011, 14:08, Reply)

egg, to hold them together
a small ball of mozerella in the middle
( Naked Ape call me Caitlyn, Mon 12 Sep 2011, 14:06, Reply)

as above.
You shouldn't need egg or bread in meatballs or burgers. Mozarella is a win, though.

Mix mince with pork mince for a better flavour, too.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 12 Sep 2011, 14:08, Reply)

Chilli flakes

( sporters I’m sincerely gratitude to you, Mon 12 Sep 2011, 14:07, Reply)

This is tempting...

( Agnostic Antichrist Baltimora, Mon 12 Sep 2011, 14:10, Reply)

Very finely chopped shallot?
Just a touch though
( sporters I’m sincerely gratitude to you, Mon 12 Sep 2011, 14:11, Reply)

Some lemon zest, and a little chopped red chilli

( Monty Boyce, My cheese game is strong, Mon 12 Sep 2011, 14:08, Reply)

I have some excellent green curry sauce made
I shall thaw it out and consume with king prawns on Friday I think
( sporters I’m sincerely gratitude to you, Mon 12 Sep 2011, 14:10, Reply)

Lemon zest?
Seems a bit odd...
( Agnostic Antichrist Baltimora, Mon 12 Sep 2011, 14:11, Reply)

Feel free not to take my excellent advice.

( Monty Boyce, My cheese game is strong, Mon 12 Sep 2011, 14:11, Reply)

No no, I'm not denying it
I'm simply curious how you came across this idea?
( Agnostic Antichrist Baltimora, Mon 12 Sep 2011, 14:17, Reply)

No idea.
Probably from a recipe book.
( Monty Boyce, My cheese game is strong, Mon 12 Sep 2011, 14:46, Reply)

Semen

(PsychoChomp, Mon 12 Sep 2011, 14:22, Reply)

Try mincing into it some chopped up chicken livers

( G/PP 💩💩💩💩💩&#128, Mon 12 Sep 2011, 14:24, Reply)

What a waste of nice chicken livers.
Why not try flash frying them in some nice hot oil and then serve in a rocket, lettuce and beetroot stalk salad as a starter.
(Bazongaloid, Mon 12 Sep 2011, 14:40, Reply)

Chopped chicken livers in a Bolognase
sauce is nice.
(Set your faces to Stunned Bigly, Mon 12 Sep 2011, 14:49, Reply)

You're a cracking cook.
And an accomplished rapist, but we'll let that slide.
( Monty Boyce, My cheese game is strong, Mon 12 Sep 2011, 14:52, Reply)

That is the accomplished part
Getting the slide
( sporters I’m sincerely gratitude to you, Mon 12 Sep 2011, 14:53, Reply)

With little or no lubrication.

(Set your faces to Stunned Bigly, Mon 12 Sep 2011, 15:03, Reply)

There are loads of things you can do with them...
I like them with pasta and a bit of mayo/mustard/juices... But they go well with minced meat and are well cheap.
( G/PP 💩💩💩💩💩&#128, Mon 12 Sep 2011, 15:00, Reply)