Psyber wrote:I used to like it too until the day I spotted an obvious cooked pustular abscess cavity in one of the cans...
Not a Balfours pie fan then, Psyber?
by Kahuna » Wed Aug 29, 2018 10:42 am
Psyber wrote:I used to like it too until the day I spotted an obvious cooked pustular abscess cavity in one of the cans...
by Lightning McQueen » Wed Aug 29, 2018 10:55 am
Psyber wrote:I used to like it too until the day I spotted an obvious cooked pustular abscess cavity in one of the cans...
by Psyber » Thu Aug 30, 2018 11:40 am
Kahuna wrote:Psyber wrote:I used to like it too until the day I spotted an obvious cooked pustular abscess cavity in one of the cans...
Not a Balfours pie fan then, Psyber?
by Lightning McQueen » Thu Aug 30, 2018 12:01 pm
Psyber wrote:
Herbert Adams still do some decent pies and pasties though.
by LMA » Sat Sep 01, 2018 7:38 am
Lightning McQueen wrote:Brodlach wrote:You’re meant to eat it not inhale it
Were you that hungry
It went up the the nostril from the inside while I was eating it, very strange.
by LMA » Sat Sep 01, 2018 7:48 am
JK wrote:As a kid my sister and I pretty much grew up on Braised Steak & Onion toasted sanga's in the Breville
by Spargo » Sat Sep 01, 2018 10:27 am
LMA wrote:JK wrote:As a kid my sister and I pretty much grew up on Braised Steak & Onion toasted sanga's in the Breville
My mum used to spoon the mix into those small round pre cooked pastries, I think they're called voulevant's or something, and bake them in the oven for a bit
by JK » Sat Sep 01, 2018 11:06 am
LMA wrote:JK wrote:As a kid my sister and I pretty much grew up on Braised Steak & Onion toasted sanga's in the Breville
My mum used to spoon the mix into those small round pre cooked pastries, I think they're called voulevant's or something, and bake them in the oven for a bit
by DOC » Sat Sep 01, 2018 11:12 am
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