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pmslSky wrote:miso is far too cosmopolitan for yorkyshire
come to think of it what's he doing having soup wth chives in? they're GREEN
even more amazing how did he manage to fry soup? won't the lard float on top?
I thought that he would put batter on it being a jock...gotta make it extra thick though to get it to stick to the outside of the tin...axeskyhigh wrote:pmslSky wrote:miso is far too cosmopolitan for yorkyshire
come to think of it what's he doing having soup wth chives in? they're GREEN
even more amazing how did he manage to fry soup? won't the lard float on top?
Sound like a description of Elland Road or Headingley!axeskyhigh wrote: thick and the chives all clump together
Que?umbongo(uk) wrote:it also goes by the name oxo diluted ..i used to like oxo diluted n in a mug but i do prefer bovril for its richer thicker flavour with a little whit pepper on top and an umbrella on the side,id add glace cherrys but thats being too posh
Practicing your spanish? it should be ¿Que?LuMbErJaCk wrote:Que?umbongo(uk) wrote:it also goes by the name oxo diluted ..i used to like oxo diluted n in a mug but i do prefer bovril for its richer thicker flavour with a little whit pepper on top and an umbrella on the side,id add glace cherrys but thats being too posh
Sky wrote:
Google Bovril and Oxo ya lazy git, they're beef stock used for making gravy, for some reason scots like drinking it.
well you dont rub it on yer [c*ck] n chase squirells with itEy? they actually drink it? :|
you wouldnt need to squirrels ll chase you!!umbongo(uk) wrote:well you dont rub it on yer [c*ck] n chase squirells with itEy? they actually drink it? :|
Had a girl from Glasgow once, didn't go chasing squirrels afterwards thoughumbongo(uk) wrote:well you dont rub it on yer [c*ck] n chase squirells with itEy? they actually drink it? :|
