Be Excellent To Each Other

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Well?
In the cupboard 55%  55%  [ 20 ]
In the fridge 44%  44%  [ 16 ]
Total votes : 36
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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:05 
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DavPaz wrote:
Mimi wrote:
Zardoz wrote:
Can we move Vision's creepy masks into this thread?

And then everyone has to wear one whilst trying to eat a hard boiled egg whole.

Your fantasies are getting out of hand. Russell has spoiled you

Spoiled like spoiled food? You punmaster, you.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:06 
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Unpossible!

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Claiming it.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:07 
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DavPaz wrote:
MrChris wrote:
Look, all of Belgium can't be wrong.

Clearly, they can


Although our neighbors might wrong on a few things (like that independence from our mutual kingdom was a good idea), they are clearly right on this.. May i remind you of the following scene



Oh and, regarding the original question..ketchup in the cupboard.. so full of Enumbers it can stay well for a while... pasta sauce,and taco dip though in the fridge..

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:08 
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Grim... wrote:
I find the most important thing in a poached egg is how fresh it is.

Buy a chicken.

I'm actually thinking of getting chickens... :DD

Doctor Glyndwr wrote:
Jem wrote:
I can't poach fridge cold fresh eggs either.

Maybe we all have an egg related weakness. :blown:

I worked for a long time to get good at poached eggs. Happy to share my method if you're interested.


Yes please! Unlike you, I am too lazy to Google. My mum keeps telling me boil the water and stir but I've done that and it makes no difference.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:12 
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romanista wrote:
Oh and, regarding the original question..ketchup in the cupboard.. so full of Enumbers it can stay well for a while....

Heinz tomato ketchup ingredients via https://www.ocado.com/webshop/product/H ... p/28498011

"Tomatoes (148g per 100g Tomato Ketchup), Spirit Vinegar, Sugar, Salt, Spice and Herb Extracts (contain Celery), Spice
No artificial colours, No artificial flavours, No artificial preservatives"


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:14 
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Zardoz wrote:
So Talk About Eggs

Bay-bee.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:16 
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Gogmagog

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Grim... wrote:
Zardoz wrote:
So Talk About Eggs

Bay-bee.


Let's talk about Hugh Fernley

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:22 
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Esoteric

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Let's talk about all the good things and the bad things in the fridge.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:23 
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Jem wrote:
Yes please! Unlike you, I am too lazy to Google. My mum keeps telling me boil the water and stir but I've done that and it makes no difference.

Stirring is shit unless you're only cooking one egg and who wants to cook eggs one at a bloody time? Life's too short.

What I do:

1) Start with fresh eggs at room temperature. I take them out of the fridge a bit before using.
2) Get a large pan with a lid (I use a deep frying pan about 9" across) and fill with water to a couple of inches. Bring to the boil. Add a good pinch of salt and a tablespoon or so of vinegar (plain or white wine if you have it, malt if you don't.)
3) Crack the eggs into small mugs or bowls or ramekins. You can put two eggs into a mug; I use espresso cups and put one egg in each.
4) When the water is boiling, turn the heat off and wait for the water to just stop boiling.
5) Pour the eggs into the water from just above the surface -- the lip of the mug should be touching the water as you pour. The idea is to let them slide in as gently as possible. This is why I don't crack them straight into the water.
6) Put the lid on. Leave the heat off. Time four minutes.
7) Scoop the eggs out with a slotted spoon or (preferably) mesh skimmer. Maybe pat dry with some paper towel, although I usually just give them a shake.

The idea behind not having boiling water is that it lets the egg set into a decent shape because it's not getting bounced around. The timing can vary a bit, depending on temperature and size of the eggs. So adjust if they are still underdone or overdone. The vinegar helps gets the whites setting as you pour them in, stopping them from spreading out too far.

I find this gives decent results without being an enormous faff:

Image

Although you can certainly make it more complicated if you like: http://www.seriouseats.com/2014/10/the- ... party.html


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:24 
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Thanks dude, I shall try that and report back :D

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:28 
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Master of dodgy spelling....

Joined: 25th Sep, 2008
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boiling water now

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:36 
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Mmmm... food porn.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:38 
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Mimi wrote:
My brother shared a house with a bacteriologist.

He said she'd make a lasagne, or a pasta bake with chicken or similar student fayre, leave it on the side overnight after eating a portion, then heat the whole thing up in the dish the next day, remove and eat another portion, then do this for six days in a row. Each time re-heating the entirety of what was left.

She offered him something to eat once. He declined.

He said she was the filfthiest person he'd ever met (not a sex thjng).


On the 'Hidden Killers' show I watched the other day, the sciency bit involved the presenter fingering chicken before dipping her hands in the petri dishes to demonstrate the importance of washing your hands.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:38 
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Gogmagog

Joined: 30th Mar, 2008
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Deffo. LB Agar is horrid.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:43 
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Posts: 9521
Location: The Golden Country
I never understood why people don't use a decent poaching egg mould - simply boil the pan, spray each little removable Teflon egg mould with a tiny little bit of oil and crack each egg directly into the mould, in soft boiling water. Close pan, soft boil for 4 mins, perfect, firm little poached eggs everytime (and not all "watery" like eggs cracked directly into water often are).

It's just tools for the job, surely? A few quid from Amazon (although admittedly, Mrs C got the rolls royce but I'm not complaining about awesome cooked breakfasts all weekend, every weekend, money well spent)

Burford Browns are nice eggs, too, btw. Kept in the fridge, natch. :)

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:45 
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sneering elitist

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I bought some of those egg poacher things but it's not the same. :(

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:48 
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:shrug:

Must admit, I really don't like poached eggs that have been done directly to water; I like the firm egg white that you get from moulds. It's what I had from a kid, so I guess it's just what you're used to; it's certainly a whole lot less hassle.

I can't stand it when people put vinegar into the water as well; had eggs benedict round some friends of ours the other weekend and for me, this tainted/ruined the whole breakfast. :(

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:49 
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Kern wrote:
Mimi wrote:
My brother shared a house with a bacteriologist.

He said she'd make a lasagne, or a pasta bake with chicken or similar student fayre, leave it on the side overnight after eating a portion, then heat the whole thing up in the dish the next day, remove and eat another portion, then do this for six days in a row. Each time re-heating the entirety of what was left.

She offered him something to eat once. He declined.

He said she was the filfthiest person he'd ever met (not a sex thjng).


On the 'Hidden Killers' show I watched the other day, the sciency bit involved the presenter fingering chicken before dipping her hands in the petri dishes to demonstrate the importance of washing your hands.


And this is why you never, ever rinse raw chicken, people.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:51 
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Gogmagog

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Cras wrote:
Kern wrote:
Mimi wrote:
My brother shared a house with a bacteriologist.

He said she'd make a lasagne, or a pasta bake with chicken or similar student fayre, leave it on the side overnight after eating a portion, then heat the whole thing up in the dish the next day, remove and eat another portion, then do this for six days in a row. Each time re-heating the entirety of what was left.

She offered him something to eat once. He declined.

He said she was the filfthiest person he'd ever met (not a sex thjng).


On the 'Hidden Killers' show I watched the other day, the sciency bit involved the presenter fingering chicken before dipping her hands in the petri dishes to demonstrate the importance of washing your hands.


And this is why you never, ever rinse raw chicken, people.


*waves*
I used to defrost it under the hot tap.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:53 
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Christ

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:53 
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Posts: 25549
Cras wrote:
Kern wrote:
Mimi wrote:
My brother shared a house with a bacteriologist.

He said she'd make a lasagne, or a pasta bake with chicken or similar student fayre, leave it on the side overnight after eating a portion, then heat the whole thing up in the dish the next day, remove and eat another portion, then do this for six days in a row. Each time re-heating the entirety of what was left.

She offered him something to eat once. He declined.

He said she was the filfthiest person he'd ever met (not a sex thjng).


On the 'Hidden Killers' show I watched the other day, the sciency bit involved the presenter fingering chicken before dipping her hands in the petri dishes to demonstrate the importance of washing your hands.


And this is why you never, ever rinse raw chicken, people.


Dr Alice Roberts was washing her breasts on TV the other day to prove how filfthy she was.

I think that was the point she was making, anyway.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:54 
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Master of dodgy spelling....

Joined: 25th Sep, 2008
Posts: 22533
Location: shropshire, uk
Doctor Glyndwr wrote:
Jem wrote:
Yes please! Unlike you, I am too lazy to Google. My mum keeps telling me boil the water and stir but I've done that and it makes no difference.

Stirring is shit unless you're only cooking one egg and who wants to cook eggs one at a bloody time? Life's too short.

What I do:

1) Start with fresh eggs at room temperature. I take them out of the fridge a bit before using.
2) Get a large pan with a lid (I use a deep frying pan about 9" across) and fill with water to a couple of inches. Bring to the boil. Add a good pinch of salt and a tablespoon or so of vinegar (plain or white wine if you have it, malt if you don't.)
3) Crack the eggs into small mugs or bowls or ramekins. You can put two eggs into a mug; I use espresso cups and put one egg in each.
4) When the water is boiling, turn the heat off and wait for the water to just stop boiling.
5) Pour the eggs into the water from just above the surface -- the lip of the mug should be touching the water as you pour. The idea is to let them slide in as gently as possible. This is why I don't crack them straight into the water.
6) Put the lid on. Leave the heat off. Time four minutes.
7) Scoop the eggs out with a slotted spoon or (preferably) mesh skimmer. Maybe pat dry with some paper towel, although I usually just give them a shake.

The idea behind not having boiling water is that it lets the egg set into a decent shape because it's not getting bounced around. The timing can vary a bit, depending on temperature and size of the eggs. So adjust if they are still underdone or overdone. The vinegar helps gets the whites setting as you pour them in, stopping them from spreading out too far.

I find this gives decent results without being an enormous faff:

Image

Although you can certainly make it more complicated if you like: http://www.seriouseats.com/2014/10/the- ... party.html


It worked ... yum :)

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:56 
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I hate eggs, because they are weird, but I poached Russell eggs by putting them in a microwaveable cup and covering them with a little water. 70 seconds or so and perfect runny poached eggs.

My mum exploded hers though

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 13:57 
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Gogmagog

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Cras wrote:
Christ


My sterile technique was pro. And dealing with E. Coli everyday probably meant competition was strong.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:04 
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Posts: 32618
I dislike poaching egg moulds; it's another single-use thing cluttering up my cupboards needlessly and it makes weird looking poached eggs that look like fried eggs gone wrong. I also found they tended to overcook the yolks, although perhaps that was my technique or the cheap one I owned once.

Cavey wrote:
I can't stand it when people put vinegar into the water as well; had eggs benedict round some friends of ours the other weekend and for me, this tainted/ruined the whole breakfast. :(

They used too much vinegar HTH HAND. (It shouldn't be tastable.)

Edit -- wait -- eggs Benedict should have vinegar anyway from the Hollandaise.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:07 
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Eggs Benedict is one of my favourite breakfasts.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:09 
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Isn't he the ex-pope?


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:10 
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Mr Russell wrote:
Eggs Benedict is one of my favourite breakfasts.


I'm now thinking of 'Frasier' and why Niles only has it once a year.


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:16 
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Mr Russell wrote:
Eggs Benedict is one of my favourite breakfasts.


God yes. They do one round here with soft shell crabs on the muffins and jalapeño hollandaise. It's fucking incredible. I may have it tomorrow.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:18 
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Cras wrote:
Mr Russell wrote:
Eggs Benedict is one of my favourite breakfasts.


God yes. They do one round here with soft shell crabs on the muffins and jalapeño hollandaise. It's fucking incredible. I may have it tomorrow.

Holy fucking shit

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:18 
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Master of dodgy spelling....

Joined: 25th Sep, 2008
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that sounds amazing...

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:19 
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Rude Belittler

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Wasn't Eggs Benedict in the A-team? And Battlestar Galactica?


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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:19 
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Master of dodgy spelling....

Joined: 25th Sep, 2008
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Yes

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:22 
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No, you're thinking of Dirk Benedict, who is in fact a man. Not a breakfast.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:23 
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Mimi wrote:
but I poached Russell eggs

???

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:24 
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So weird.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:24 
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Stop the internet, I need to get off.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:25 
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GazChap wrote:
Mimi wrote:
but I poached Russell eggs

???

Image

Yoink.

Now my contact picture for Russell

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:26 
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Mmmm, Russell eggs on toast.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:27 
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Mr Russell wrote:
Stop the internet, I need to get off.

Hope this helps.


You do not have the required permissions to view the files attached to this post.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:28 
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Master of dodgy spelling....

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Hard Boiled Russell

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:28 
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Nicky Mypnaj

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:28 
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Master of dodgy spelling....

Joined: 25th Sep, 2008
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Lonewolves wrote:
Mr Russell wrote:
Stop the internet, I need to get off.

Hope this helps.



I am repulsed and aroused at the same time

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:28 
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Strangely turned on.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:29 
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Myppy Minaj might be better.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:29 
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So flaccid I've actually created a new state of matter.

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:30 
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Master of dodgy spelling....

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Thinking of me again :)

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:33 
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Cras wrote:
So flaccid I've actually created a new state of matter.

Reverserection

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:38 
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DavPaz wrote:
Mmmm... food porn.

Got any good Cake Fart recipes, Doc?

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 Post subject: Re: Tomato sauce
PostPosted: Fri May 27, 2016 14:39 
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