Worlds Longest Topic about Nothin

[Barrabundy]

I can't believe I actually opened this to see what it had evolved to

[blahger]

I like this picture.

Can we nominate someone to create a summary of this thread every 5 pages, just so i can check back and get the gist of it in one fifth of the time?

[sbd]

I picked up a pack of blue tongue twisties. They could'a called them blue number twos twisties too. Very disturbing.

Couldn't taste the lizard in them though.

Another vote for blahger's picture while I'm here.

[Barrabundy]

4760_normal.jpg

Can we nominate someone to create a summary of this thread every 5 pages, just so i can check back and get the gist of it in one fifth of the time?

Just go straight to the most recent comment at any given time and you'll pretty much know what it's all about anyway.

[StevenM]

4760_normal.jpg

Can we nominate someone to create a summary of this thread every 5 pages, just so i can check back and get the gist of it in one fifth of the time?

Why do you want to know about nothing?

See this post was about didly squat

[Barrabundy]

I like the picture too

[AJD]

Bump.




I've always wanted to put that in a post!

[patwah]

Is it possible to marry chorizo?, we have been close for many years

[Bertros]

Is it possible to marry chorizo?, we have been close for many years

But have you porked her?

[kayakone]

http://eyetricks.com/0101.htm

Trevor

[patwah]

Is it possible to marry chorizo?, we have been close for many years

But have you porked her?

Haven't given her a sausage

[YakAtak]

Pat, what is your favorite chorizo recipe? I usually just slice it thin and fry it then have on crackers with some kind of flavoured cream cheese and smoked oysters or mussels.

[YakAtak]

Wew.. just realised that at some stage I recently clocked up 2000 posts, and 6 years of membership..

[patwah]

Pat, what is your favorite chorizo recipe? I usually just slice it thin and fry it then have on crackers with some kind of flavoured cream cheese and smoked oysters or mussels.

Yum!

Ive been buying a whole chicken, quartering it, and then sliding chorizo up in between the flesh and the skin. Roast it on a bed on sliced onion, smash some garlic cloves and rub them on the skin as well. Rosemary twigs lain on top finish it. At the point you pull the bird out of the oven, immediately splash some balsamic on the chook, magnificent!!


But like you , sliced and pan fired is great, a little bit of manchego goes well with it as well

[YakAtak]

I like the sound of that, thanks.