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I swear I was just helping him over the fence!
Hogan
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Talk about knit-picking before the purly gates.
Software Zen: delete this;
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Cough, cough, Ahem! What kind of basted are you referring to in this thread?
Ravings en masse^ |
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"The difference between genius and stupidity is that genius has its limits." - Albert Einstein | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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This had me in stitches.
If you have an important point to make, don't try to be subtle or clever. Use a pile driver. Hit the point once. Then come back and hit it again. Then hit it a third time - a tremendous whack.
--Winston Churchill
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And if you do, where do you get it?
I like B&G, and I usually get it from Arby's (They do a true Southern-Style B&G. Yum!) I've also heard good things about Hardees' B&G.
What do you get when you cross a joke with a rhetorical question?
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
Do questions with multiple question marks annoy you???
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Brisingr Aerowing wrote: where do you get it? Homemade.
There are two kinds of people in the world: those who can extrapolate from incomplete data.
There are only 10 types of people in the world, those who understand binary and those who don't.
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Scones should be served with Jam and Clotted Cream, not with a savoury jus.
A Biscuit is a crisp, baked product that you would probably miss-label as a "Cookie". A "Cookie" is soft, not crisp.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
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I agree, by the way I only just found out its quite easy to make your own clotted cream. It has to be strawberry jam too.
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I believe most people do it the other way, but there is no right or wrong way apparently.
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KennethKennedy wrote: there is no right or wrong way Oh yes there is. In Devon (where I first lived in this country) it is cream first. In Cornwall (where my son lives) it is apparently jam first. I know which tastes better.
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Cream first has more calories though, worth considering if watching your weight.
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KennethKennedy wrote: Cream first has more calories How does that work if the amounts are the same?
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"biscuits" in parts of the US can also be what the rest of of the world calls muffins.
Sin tack
the any key okay
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Lopatir wrote: what the rest of of the world calls muffins. Here in Blighty we call them scones (rhymes with cones, not cons).
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southern biscuits are much lighter than scones.
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Richard MacCutchan wrote: ...(rhymes with cones, not cons).
You have that arse backwards. What you propose is the abominal pronunciation of the Yanks.
Michael Martin
Australia
"I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible."
- Mr.Prakash One Fine Saturday. 24/04/2004
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US biscuits are not scones.
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And judging by the picture on Wikipedia[^], US gravy is not gravy.
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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that's because your country doesn't know food.
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And yet everything I've seen, heard or read about your country's cuisine suggests you value quantity over quality.
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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Richard Deeming wrote: US gravy is not gravy. I'm not going to argue with that. It seems that most low-viscosity food garnishes that contain cornstarch or flower as a thickening agent is called gravy even when they are clearly a sauce or a roux.
if (Object.DividedByZero == true) { Universe.Implode(); }
Meus ratio ex fortis machina. Simplicitatis de formae ac munus. -Foothill, 2016
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Foothill wrote: It seems that most low-viscosity food garnishes that contain cornstarch or flower as a thickening agent is called gravy even when they are clearly a sauce or a roux.
well yes, gravy is a sauce.
A sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients.
Oxford Dictionaries[^]
roux is fat and flour, used to make sauces (including gravy)
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And despite many visits to the US I never managed to see B&G on a menu. Obviously my loss.
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