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# Are you copying me again?
That's what I had for tea.
(, Wed 12 Mar 2008, 22:26, archived)
# Did you make it?
(, Wed 12 Mar 2008, 22:27, archived)
# Of course.
(, Wed 12 Mar 2008, 22:27, archived)
# Yes, then.
What veggies were in yours?
(, Wed 12 Mar 2008, 22:28, archived)
# I made it with a chicken leg,
the veg were onions, carrot, celery and sweetcorn.
(, Wed 12 Mar 2008, 22:29, archived)
# I made mine with a carcass
then onions, carrot, broccoli, cauliflower and pasta. Pasta's good.
(, Wed 12 Mar 2008, 22:31, archived)
# Tasty.
I also added some bacon, homemade stock and flour.
(, Wed 12 Mar 2008, 22:32, archived)
# Ooooh bacon.
I added some frozen stock and a touch of flour, but hardly any.
(, Wed 12 Mar 2008, 22:34, archived)
# Ah, I like my sauces nice and thick.
(, Wed 12 Mar 2008, 22:35, archived)
# Despite my vegetarian sensibilities...
you can't really go wrong with adding bacon to something, can you?
(, Wed 12 Mar 2008, 22:34, archived)
# It can improve just about any meal.
Well, anything that isn't a dessert. And even then it probably would.
(, Wed 12 Mar 2008, 22:36, archived)
# Sticky bacon pudding for the win.
I use haloumi instead. The principles are the same.
(, Wed 12 Mar 2008, 22:38, archived)
# The same theory can be applied to any high fat high salt product.
(, Wed 12 Mar 2008, 22:38, archived)
# RIK WALLER AND THE SWEATS
(, Wed 12 Mar 2008, 22:41, archived)
# Try grating a little of him over your pasta.
(, Wed 12 Mar 2008, 22:43, archived)
# bacon is fucking disgusting.
i hope everyone who eats it gets brainworms.
(, Wed 12 Mar 2008, 22:48, archived)
# I cannot tolerate this kind of slander.
(, Wed 12 Mar 2008, 22:55, archived)
# Yeah!
What's so bad about brainworms, anyway?
(, Wed 12 Mar 2008, 22:58, archived)