mono-stereo Got a bourguignon on the go this afty. Full bottle of plonk in it. https://cooking.nytimes.com/recipes/1018528-beef-bourguignon
BlainSA When she said it needs a bit more salt and then puts a couple of tablespoons in… That was after their little bit on being careful with sodium lol.
Cankles-McJeggings You’ll both look great in your responsibly souced shit vegan trainers eating vegan food 👍
mono-stereo zackster let’s looks at the evidence Chef arrived 45 minutes late and proceeded to nonchalantly dish out. Despite chef using quality ingrediants, boring cunts still moaned about “having already eaten this food in a slightly different configuration” James talk managed to correctly identify plateware. North American scum didn’t understand the importance of gravy.
Along_the_Wire Two types of visible potato. Concerned there might be some mash hidden under the greens.
zackster Tbf if he is packing away plates of that size it would offer an explanation as to wtf this BPM is all about.
