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(I helped save b3ta! rob, Sun 1 Apr 2001, 1:00)
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I've nearly finished my christmas ham. Might have some with a couple of fried eggs.

(I helped save b3ta! Fucking hell Jeff I am not a robot, Thu 2 Jan 2014, 13:00, 1 reply, 12 years ago)
I probably have one more meal out of it
unless Mrs Cow's Dad has eaten it today.
(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:01, Reply)
I've decided to learn to make pork pies.

(I helped save b3ta! Fucking hell Jeff I am not a robot, Thu 2 Jan 2014, 13:02, Reply)
I'm going to make sauage rolls with proper actual sausages in them as I am convinced this would be better than just standard sausage meat.

(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:04, Reply)
I made cheddar and chorizo ones a while ago
They were really quite lovely
(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:05, Reply)
That sounds good, I like making bacon and cheese turnovers.
Delicious hot OR cold!
(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:06, Reply)
Remove the skins from them first.

(I helped save b3ta! Fucking hell Jeff I am not a robot, Thu 2 Jan 2014, 13:07, Reply)
Why? My thought is that skin on would be better....

(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:08, Reply)
Too chewy with it on

(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:09, Reply)
I can only see that a skin on 'premium' sausage wrapped in pastry would be a good thing.

(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:10, Reply)
Try it with half on and half off

(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:11, Reply)
don't

(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:22, Reply)
give him ideas

(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:23, Reply)
so, toad in the hole, then?

(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:13, Reply)
No, that's batter not pastry YOU IDIOT

(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:15, Reply)
I'm just being polite
and refraining from pointing out that your original idea sucks. clearly if you were correct, everyone would do this.

idiot yourself!
(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:17, Reply)
Piss off, Dorito. What would you know, you think that those fucking cheese and onion savory rolls are still called sausage rolls.

(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:18, Reply)
well, what would you call them??

(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:22, Reply)
fucking cheese and onion savory rolls

(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:23, Reply)
that takes far too long

(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:23, Reply)
Always with the sausage

(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:23, Reply)
THANKYOU!

(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:23, Reply)
he was agreeing with me

(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:24, Reply)
He answered your question.

(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:25, Reply)
sssssh

(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:26, Reply)
No

(I helped save b3ta! MEATSNAKE Richard Hammond, Thu 2 Jan 2014, 13:29, Reply)
This is a good skill I feel
My New Years resolutions include only eating tasty food. I'd rather starve than eat something that tastes like fuck all
(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:05, Reply)
Supposed to be quite tricky to get right; it's all about the jelly apparently.
I'm going to make a curry later. Want to cook more Asian food this year.
(I helped save b3ta! Fucking hell Jeff I am not a robot, Thu 2 Jan 2014, 13:06, Reply)
I need a slow cooker to do curries in

(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:09, Reply)
I will text you a pic of mine
If you want it, I'll post it to you
(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:11, Reply)
The Hot water crust pastry is quite tricky to master

(Bonzodog29 is an unemployed sponge of the worst kind, Thu 2 Jan 2014, 13:15, Reply)
Yep. Hence why I want to learn. Fancy the challenge.

(I helped save b3ta! Fucking hell Jeff I am not a robot, Thu 2 Jan 2014, 13:21, Reply)
I made a massive sausage roll the other day with what was left of the raw sausage meat.
Added pork mince for texture along with apple and herbs. It was nom, with some Picallili.
(Set your faces to Stunned Bigly, Thu 2 Jan 2014, 13:26, Reply)
This is an excellent idea
I have some frozen sausagemeat and pastry
(I helped save b3ta! sporters I’m sincerely gratitude to you, Thu 2 Jan 2014, 13:28, Reply)
Add the mince or chopped pork shoulder for a bit of bite and away you go.

(Set your faces to Stunned Bigly, Thu 2 Jan 2014, 13:30, Reply)
I don't even know where to begin striking through here...

(I helped save b3ta! rachelswipe with a fork, Thu 2 Jan 2014, 13:28, Reply)
That sounds good. Do you deliver to North London?

(I helped save b3ta! Fucking hell Jeff I am not a robot, Thu 2 Jan 2014, 13:31, Reply)
It never even got cold, mate. Gone.

(Set your faces to Stunned Bigly, Thu 2 Jan 2014, 13:33, Reply)

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