NAh, AlL THOSe IrOn FilINGS jAmmED The KEYS<whispering> Psssst, I think you left your caps lock on dude.
NAh, AlL THOSe IrOn FilINGS jAmmED The KEYS<whispering> Psssst, I think you left your caps lock on dude.
Now my ELO isn't too high, but I'm pretty sure the queen can't take the bishop in that particular position.Also,
Now my ELO isn't too high, but I'm pretty sure the queen can't take the bishop in that particular position.
I nearly said a prince, now that would have been a very bad idea![]()
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From the Bentos?NAh, AlL THOSe IrOn FilINGS jAmmED The KEYS
Now my ELO isn't too high, but I'm pretty sure the queen can't take the bishop in that particular position.
Lets just say nMRI scans are going to be a bit more lively...From the Bentos?
Oh I don't know - perhaps to do a Pizza express advert, or one for deodorantThere’s no way he’s going back to the State willingly
that is why you can buy ready-to-use puff-pastry sheets - I use them for pies and several ... Wellington dishes (salmon filet, beef tenderloin, lamb loin) all the time, I doubt I could make them any better myself - so just save yourself the hassle and use those pastry sheets, just pay attention that they are made with butter.While I love puff pastry, if I'm in a hurry shortcrust is the way to go for a lot of things (pasties, quiche, pies)- especially so since I can use cheaper margarine as the fat (which would be impossible in puff which is chilled butter all the way, resting and re rolling).
I remember the first time my mam was in a hurry and used frozen puff-pastry sheets making a couple of apple tarts, instead of the normal home-made shortcrust. She was absolutely gutted afterwards since myself and my brothers absolutely horsed them down, proclaiming that they were the best pies she'd ever made, and to please use that pastry from now on.that is why you can buy ready-to-use puff-pastry sheets - I use them for pies and several ... Wellington dishes (salmon filet, beef tenderloin, lamb loin) all the time, I doubt I could make them any better myself - so just save yourself the hassle and use those pastry sheets, just pay attention that they are made with butter.
I don't normally get sheets as quite often I'm changing what I make based on circumstances. Puff pastry is not hard to make, it just takes time to rest, roll etc. I also like to keep my skills upthat is why you can buy ready-to-use puff-pastry sheets - I use them for pies and several ... Wellington dishes (salmon filet, beef tenderloin, lamb loin) all the time, I doubt I could make them any better myself - so just save yourself the hassle and use those pastry sheets, just pay attention that they are made with butter.
Uhuh?This post is brought to you by the number 8...
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One of these things is NOT like the others...Don't worry mate, this is our sanitorium![]()
a cop committing petty theft.. i'm shocked