 |
By (user no longer on site)
over a year ago
|
With toast a strong cheddar
With a slice of pork pie - Stilton
Grated on a jacket spud - Red Leicester
On my spag bol - Parmesan
No to halloumi - cheese should melt , halloumi is the cheese of the devil  |
Reply privately, Reply in forum +quote
or View forums list | |
"I cam stomach most things being a carer but that... no thanks"
Relieved to know. I really was just very bored and grossing myself out raised a smile (for me, if no one else) and killed half an hour.
Bit scared by the cottage cheese comment above though - either someone's even drier and more twisted with humour than me, or genuinely likes manky cottage cheese...either of which terrify me   . |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *loydyMan
over a year ago
British |
"An underrated delicacy?
There are so many differing maturation techniques and processes, transforming the flavour and texture from piquant and gritty, to mild and smooth.
What's your favourite?"
I'm sure there is help out there for you my friend |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Nope… I was right all along it’s a sinister thread about cock smeg…. I’m out (vomit)
(Puke)
(Sick)
Let me help you
K"
Thanks you two
That’s the one - I dont know the one for face palm either |
Reply privately, Reply in forum +quote
or View forums list | |
"Thanks Nick for having the balls to post this thread. It's something I wish more people would openly appreciate, thank you for not dicking about.  "
You're welcome Meli.
I am now very scared as well  .
But you are most welcome x |
Reply privately, Reply in forum +quote
or View forums list | |
"An underrated delicacy?
There are so many differing maturation techniques and processes, transforming the flavour and texture from piquant and gritty, to mild and smooth.
What's your favourite?"
gorgonzola  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"What's the next thread, yeast infected fanny batter?
That would make a great profile name "
So you're sorted when the fake FC does not change his name today!
Will you go for the abbreviation YIFB, or just shorten the name to Fanny Batter? |
Reply privately, Reply in forum +quote
or View forums list | |
"How do you eat it? Do you just wipe your nob on a slice or bread, or like what's the process? "
Well, I would imagine (pure imagination...honest) that you're better off preparing the things you want to spread it on beforehand (hygiene reasons), then licking the index finger of your dominant hand, peel back the foreskin, circle the helmet with the wettened finger (probably twice, to maximise harvest), and then finger-spread on the receiving foodstuff.
I do have some ideas on what to do with the residual cheese-finger bits, but I'll save those for later comments.
Can't imagine direct wiping cock to other foodstuff reaches all the nooks and crannies...
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Collect enough over time, and you could make a batch of breaded dippers.
Roll cheese into balls.
Cover in crumb.
Deep fry for a couple of minutes.
Serve with yeast infected fanny batter dip.
Mmm mmm mmm. Delish!
|
Reply privately, Reply in forum +quote
or View forums list | |
"Collect enough over time, and you could make a batch of breaded dippers.
Roll cheese into balls.
Cover in crumb.
Deep fry for a couple of minutes.
Serve with yeast infected fanny batter dip.
Mmm mmm mmm. Delish!
"
I love what you did there |
Reply privately, Reply in forum +quote
or View forums list | |
"An underrated delicacy?
There are so many differing maturation techniques and processes, transforming the flavour and texture from piquant and gritty, to mild and smooth.
What's your favourite?"
Gritty is my cheese of choice |
Reply privately, Reply in forum +quote
or View forums list | |
"An underrated delicacy?
There are so many differing maturation techniques and processes, transforming the flavour and texture from piquant and gritty, to mild and smooth.
What's your favourite?
Gritty is my cheese of choice "
Like a moth to a flame  x |
Reply privately, Reply in forum +quote
or View forums list | |
"An underrated delicacy?
There are so many differing maturation techniques and processes, transforming the flavour and texture from piquant and gritty, to mild and smooth.
What's your favourite?
Gritty is my cheese of choice
Like a moth to a flame x"
You know  |
Reply privately, Reply in forum +quote
or View forums list | |
"An underrated delicacy?
There are so many differing maturation techniques and processes, transforming the flavour and texture from piquant and gritty, to mild and smooth.
What's your favourite?
Gritty is my cheese of choice
Like a moth to a flame x
You know "
I'm off for a while now...have fun  |
Reply privately, Reply in forum +quote
or View forums list | |
Isn't Granny just a genius?
This thread would be languishing in a dark corner without her inspiration from another thread.
Granny - my fizzy wet cheese thanks you, from the bottom of its slightly gritty bit |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
xx