Malt loaf- really nice, cheap, good source of energy. Real pain to slice.
that was a hassle.
the packet opens easily, the slicing is easy as long as you don't have a student's knife and it's hard enough that even if your butter or marge is too hard from being in the fridge you can still get the job done very easily. it's like the ultimate no fuss snack
you've got to use a bread knife and saw it without applying too much pressure othewise it squashes and there's nowhere to put your butter/marge.
malt loaf, you should write to them and ask them to do it again. (they may still sell it)
not eating fish again for a while.
meals are so much nicer without the bitty husks left on.
Because you never have that 'half an onion' problem.
I think theyre all made up for a start
Although I have pretty good technique, you still get a well of reddish oil and searingly hot beef cradled in your palm by the end of one. It's always fun to watch the less coordinated chip away in vain as their dinner collapses around their hands like a cheap ice cream sandwich on a hot day though.
Flick open with tooth. Pop in mouth. Chuck shell on floor
I have more than one tooth
Like melon and pineapple.
prolly just that i'm rubbish at them tho
You break the egg into a ladle and just as the ladle hits the water, you give it a deft wrist flick it and you end up with a perfect egg 'parcel'.
they are a bit faffy though.
I was going to make curry tonight but I just cannot be arsed because if it's ready before midngiht then it won't be any good as i'll have rushed it. And I want to eat before midnight.
i.e. wrapping them up in little clingfilm packages, that was the messiest + faffiest way of all
without seeming like i'm try to encourage inappropriate responses, could you please descrive this deft flick of the wrist in more detail?
with the ladle holding the egg, p[artially sumberge it in the water (from the side of the pan is the nest angle to do this) and then quickly flip the ladler over so that the egg goes in. for some readson the egg likes this moton and coccons itesle into a perfect litte whipped parcel and it seems to hold together better this way too.
I'm not really explaining it very well, it kind of has to be seen to be believed.
pretty much all chinese food
fish that was cheap because you need to gut it (i quite like gutting fish but the bloodstains don't come out of shirts)
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