Buceph wrote: » I can never get 2 in 1's, 3 in 1's and 4 in 1's straight in my head. What's the base mix for a 2 in 1, and what gets added at the three and four stage?
HoneyRyder wrote: » In fairness, I think it's a pretty objective fact that the food in the States barely qualifies as food
southsiderosie wrote: » An understandable position since the Irish seem to be the most seasoning-averse people in the world. There is more to sausage than ground meat! :mad:
garv123 wrote: » taco chip, god your asse pays for it the next morning
Pace2008 wrote: » If you were to see some of the meals I cook you'd probably ask something along the lines of "Are you having pork with that parsley, sage, rosemary and thyme?" Your hypothesis falls flat.