Do you supersize your thunder thighs at the drive up?

starrynightin64 said:
YOU went out & paid that amount of money for the Iphone??? :eek:


Of course not....I'm a tester......heehehehe....... :p ....and it's full of bugs.. :rolleyes:
 
starrynightin64 said:
I wouldn't know.... since I was de-geeked THAT isn't in my Vocabulary :rolleyes:


it should have been called vista ME.....after the other bomb uncle bill had....... :rolleyes:
 
koalabear said:
it should have been called vista ME.....after the other bomb uncle bill had....... :rolleyes:
honestly the main problems I saw were with staff being so "in their own little world" and not having a clue about what is going on in the real world
 
starrynightin64 said:
honestly the main problems I saw were with staff being so "in their own little world" and not having a clue about what is going on in the real world


money is all that matters..... :p
 
koalabear said:
money is all that matters..... :p
yeppers but when they have no clue what's going on in the real world...
products get made that don't work for the public...
or are not what the public needs :rolleyes:
 
starrynightin64 said:
yeppers but when they have no clue what's going on in the real world...
products get made that don't work for the public...
or are not what the public needs :rolleyes:


Uncle bill tells us what we need......... :cool:
 
starrynightin64 said:
true...
personally I'dl ike to be able to work for the new company :)



they only want people who never use their insurance.....hehehehe
 
Type

Ladybird said:
How about a really yummy Aussie recipe for the thread?


Jumbuck Stew

You need:
1 kilogram lamb shoulder chops
2 tablespoons flour
salt and to taste
2 teaspoons curry powder
1 and a half teaspoons ground ginger
2 tablespoons butter or oil
1 large onion (sliced)
2 tablespoons brown vinegar
4 tablespoons worchester sauce
4 tablespoons tomato sauce
2 tablespoons brown sugar
1 cup of stock
500g pumpkin

Method:
Trim chops. Mix flour with salt, pepper, curry powder and ginger and coat chops with mixture.

Heat half the butter or oil in a heavy pan and brown lamb on both sides.

Remove to a plate. Add remaining butter to pan with onion and cook gently until soft. Return lamb to pan.

Mix vinegar, sauces, sugar and stock and pour over lamb. Cover, bring to a simmer, reduce heat to low and simmer gently for one hour.

Skim any fat off the surface and add pumpkin which has been peeled and cut into large pieces.

Cover and cook for a further 30 minutes or until lamb and pumpkin are tender.
What kind of curry and stock. Sounds so good. Thanks :)
 
Cuming to say "HI" to the "Kitty" :) & leaving oodles of Hugs &
juicy :kiss: s for her :)

I know she's hanging out here ;)
Oh "HI" to you all :) sorry for interupting whatever you were doing ;)
 
Whole Stuffed Camel
In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste


Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.

Shararazod Eboli Home Economist, Dammam, Saudi Arabia
 
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