This is just a shitter version of the joke featuring George Osborne.
Look, you get born, you keep your head down, and then you die. If you’re lucky.
#fedi22
This is just a shitter version of the joke featuring George Osborne.
I used to occasionally get a chips in naan bread in Nottingham. Cheap, filling, and meat free.
We have edible snails because the Romans imported them but no-one here eats snails. Still. Italian food, right? Bestintheworld right?
Tory councillors are revolting?
Got it!
Taking my son and his best friend to Legoland for his birthday. It’ll be a day of queuing, but I know they’ll have a great time.
Nah, they go in any order and then you just kind of… rootle around in there.
Strike hard, strike first, show no mercy!
I keep my keys in my prison pocket. Along with my phone. And my wallet. And my EDC pocket knife. And a Leatherman. And a Moleskin and a couple of pens. And a tactical flashlight. And a small first aid kit.
I do walk a bit funny though.
“Prawn toast, chicken fried rice, and some edible panties please!”
Lest we forget.
Sit on a park bench and share your sausage roll with the dirty pigeons (they love a bit of it).
Although it’s not really possible to eat pizza without rawdoggin it.
Unless you use a fork and knife like a heathen
I have my butler cut up my pizza for me with a pizza knife and a pizza fork. And then I have my nanny feed it to me. “Here comes the train to the tunnel, choo-choo!”
In the UK VAT (20% tax) is charged for food that’s eaten in. The model is based more on sit-down restaurants than somewhere like Greggs, but if they have a counter and a couple of stools then they have to charge VAT if you eat on the premises.
It’s a fair amount of work but you can do most of it a day or more in advance so it can be a relaxed cook on the actual day.
Were you a teacher or a pupil?
Comin’ over ‘ere, takin’ our sausages! Give 'em back! Return our sausages!
A lot of the effort is in the preparation. I got some great quality pork belly and a thin loin piece from a really good, local, farm shop. I took off the ribs, trimmed it, and rolled it myself. The rolling and tying took a couple of goes before I was happy with it, but it was worth it. Then it was mostly just time and judiciously applied heat!
Edit to add: a couple more thoughts! I butterflied the belly so it opened like a book. Then, using mustard as a binder I seasoned the meat and the underside of the skin with salt, pepper and garlic and just a hint of smoked paprika. Then I salted the skin and roughly rolled it and let it airdry in the fridge for about 36 hours. I also made some stuffing with crushed pinenuts, parsley, onion, apple, and chorizo which I cooled and then I layered on the stuffing and did the proper roll and tie about an hour before it went on the spit.
It’s the Kamado Joe rotisserie on a Big Joe III. Given that it’s for a Kamado grill - and therefore variable height settings aren’t possible because you want to cook with the lid closed - it’s about as good as it can be. No complaints at all. Other than the price, because it’s not cheap.
I think it will fit a few other brands, but you would probably want to check in with someone who has both because the fit does matter when you’re trying to get enough of a seal to be able to properly control airflow.
I got a fish supper from the chippy - and punched it repeatedly - it has not yet gone hunting for me. My disappointment is immeasurable and my day is ruined. As is my fish supper.
“I want a big gun that fires lots of bullets very fast.”
“God bless you, son!”