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(, Sun 1 Apr 2001, 1:00)
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Shallow-fried chips for everyone in this thread to soak up all the beer.
Or, taties boulangere:
slice the fuckers & layer them in a shallow dish with leeks/onions and lashings of black pepper. Pour over roughly quarter of a pint of chicken stock, cover with cling film then microwave for 10ish minutes. Grate some cheese over then brown it under the grill.
(, Fri 23 Apr 2010, 16:22, 1 reply, 16 years ago)
Everything I can think of seems to involve a fucking oven...
(, Fri 23 Apr 2010, 16:24, Reply)
Taties dauphinoise can cook the same way too - just replace the stock with double cream (the cream should come up to just below the top layer of tatie slices). A few fried bacon bits tossed in would jazz it up & make a more balanced meal. Oh, and a bit of garlic too if you like.
(, Fri 23 Apr 2010, 16:28, Reply)
to make 'tities dauphinoise'!
(, Fri 23 Apr 2010, 16:47, Reply)
Either works. Do you like breasts? I do.
(, Fri 23 Apr 2010, 16:50, Reply)
Yours are looking quite norktastically spiffing today.
*awaits obvious strikethrough*
(, Fri 23 Apr 2010, 16:59, Reply)
They're like armbands for chests.
(, Fri 23 Apr 2010, 17:08, Reply)
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