buccaneer
somebody shut me the fark up.
- Joined
- Oct 23, 2010
- Location
- The Never Never.
Pffft...check under his trapdoor!!!
Bags it's not MY job!
:heh:
Bags it's not MY job!
:heh:
No.What better time to enter a throwdown than to assist my fellow Noobians in this culinary battle to the death. Also, since there are likely to be 250+ entries, I might be able to earn the much desired "0" at the same time.
Cook details can be found here
Piggles I like the creativity with the crust and the finished pork looks really good!
The cannonball hit alongside and we all appreciate the refreshing spray:tongue:
:laugh:
:laugh: We bathe in Kimchi bro, were pirates!
MS2SB -- I love the crispy looking chicken skin, the beans look delicious. I chop and sautee swiss chard too but the red stalk always loses colour. How do you sautee it and keep so much colour in the stem? Am I sauteeing too long?