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(I helped save b3ta! rob, Sun 1 Apr 2001, 1:00)
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Seared scallops
Rack of lamb
Cheese.

Nice & easy to cook after work.
(It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday! Fucking hell Jeff I am not a robot, Wed 27 Feb 2013, 13:37, 1 reply, 13 years ago)
I've never cooked scallops, I have a fear of overdoing them.
That was before I had a gas hob though...
(PsychoChomp, Wed 27 Feb 2013, 13:41, Reply)
Hot butter, turn them every 30 seconds. Cut in to one to check how cooked it is.

(It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday! Fucking hell Jeff I am not a robot, Wed 27 Feb 2013, 13:42, Reply)
+kill yourself
this final step is vital
(I helped save b3ta! Naked Ape call me Caitlyn, Wed 27 Feb 2013, 13:44, Reply)
Needs a crusty edge for maximum taste

(I helped save b3ta! sporters I’m sincerely gratitude to you, Wed 27 Feb 2013, 13:45, Reply)
Like your wife's zzzzzzzzzzzzz

(Set your faces to Stunned Bigly, Wed 27 Feb 2013, 13:47, Reply)
Roe need for that

(I helped save b3ta! sporters I’m sincerely gratitude to you, Wed 27 Feb 2013, 13:48, Reply)
Hahahahaha.

(Set your faces to Stunned Bigly, Wed 27 Feb 2013, 13:53, Reply)

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