*of totally unidentifiable either by taste or texture, but assumed to be flesh from something that had been dead and buried fr some time.*as in, a few chunks
Probably not the rice crispies...Just because I'm Scotch you think I batter all my food!!!
Another tip is cooling- sometimes a seemingly soggy bottom is just steam wrecking the pastry. Get it out and quite often it will crisp up.I even like a soggy bottom!
So, essentially:I'm a keen masticater but if I want a pie then I go for puff pastry all the way.
So, essentially:
You like a good masticate in a nice puff?
Home economics at its finest.So, essentially:
You like a good masticate in a nice puff?
OH PIE more like
Need to send coded pie messages in chat.Good mo-- afternoon, peeps.
Official CQC stream tonight... let's see how many times I can blow up @Bruce G again.
Need to send coded pie messages in chat.
"The baked pie rises from the East"
Good morning dear bretheren and sisteren did someone request the boys?I even like a soggy bottom!
given the kinds of pies posted here from the UK... your opinion on what good pre-cooked pot pies should be made of or look like seems extremely suspect. It's almost like operating entirely off the mcdonalds menu and trying to convince the rest of the world that you're a qualified foodie. You have pot pies in a can and people actually buy them and eat them. Pretty sure that's so far below the worst 1.99 frozen tv dinner pot pie in the US that negging on the likes of marie calendar pot pies is just out of pure jealousy.
Is that a prune pie? Its hard to tell, even when I blow it up.
Its happened a few times to Mahon- trouble is he's so large he shrugs off problems with ease and the attacks stop after a week.Also, I've been pledged to Mahon for three years, but this is the first time something's actually happened. I guess there is someone who still plays Powerplay after all...
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