Off TopicAre you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
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rob, Sun 1 Apr 2001, 1:00)
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I NO RITE!I made something last week with 1/2 and forgot about the rest. Any suggestions to use 0.5ch?
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sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:43,
3 replies,
latest was 14 years ago)
www.b3ta.com/questions/offtopic/post1432375
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Citizen Cavy Admires your passion for conformity, Tue 15 Nov 2011, 13:47,
Reply)
Caramelise some red onions in butterstick the sliced chorizo in the same pan, give it a quick cook then pour over some red wine and cook on a lower heat til soft. Put the onions back in then nom with lots of very fresh crusty white bread.
(, Tue 15 Nov 2011, 13:45, Reply)
*slavers all over keyboard*(
sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:46,
Reply)
you are Jean Michelle Jarr after a car accidentAICM cheesy operatic french electronica
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Naked Ape call me Caitlyn, Tue 15 Nov 2011, 13:47,
Reply)
Oh man, it's really rather awesomesame thing works very well with a turkish spicy beef sausage called sucuk, too.
(, Tue 15 Nov 2011, 13:49, Reply)
We know how much you love sucuk(
sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:50,
Reply)
At what point did I remove the onions?/isFick
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The Light in Chains don't touch the Pope's boner, Tue 15 Nov 2011, 13:48,
Reply)
After they're caramelisedcause otherwise you'll burn 'em if you leave them in when you cook the chorizo.
(, Tue 15 Nov 2011, 13:50, Reply)
TaI'm never quite sure with onion, I usually err on the crunchy side.
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The Light in Chains don't touch the Pope's boner, Tue 15 Nov 2011, 13:57,
Reply)
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