gorgeous!
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gorgeous! -
Bon apetit Wankers...
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Galleries that sells www.highendcreatives.com
Avail of the $10 per gallery, promo!! Highend Designs at Low Price. Contact us now!Comment
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can i have your stella?Comment
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WTF is number 1 and 3? heheComment
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first one yummi
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Exclusive fresh teen custom Content
<sales manager> ICQ 226584738 | redsexystudio[at]gmail.com[/COLOR]
www.redsexystudio.comComment
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I feel wrong now I ate that thing WTF is that #3 thing I don't think thats english maybe some kind of fucked up german sausage?Comment
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whats that big thing that looks like a dick?Comment
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1 = Kebab *droolz*
2 = Fry up
3 = Haggis... I think if not it might be a giant eel?
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For the curious, it is called Haggis...
Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read "delectable") bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ...
* 1 sheep's lung (illegal in the U.S.; may be omitted if not available)
* 1 sheep's stomach
* 1 sheep heart
* 1 sheep liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
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whats scottish food got to do with english food?Comment
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Damn,good thing you can find pizza anywhere these days.Comment
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only deep fried mars bars? you have much to learn my friendComment
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doesnt looks so bad
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Can't beat a good ole' fry-up !!
I Buy My High Quality Traffic Here, You Should Too!
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i preferred uk girls uhmm yumm
NEED DESIGNS?!?
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The thing I miss the most is hot potatoes!A man without a belly is not a manComment
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Oooh, and mushy pees with my fish and chips!
A man without a belly is not a manComment
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Another English delicacy to confuse the Americans:
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i like bacon and eggs, but these pics didn't look appetizing.no sigComment
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What is English Food?Increase revenue and maximize your business potential by translating your website with a partner who truly understands your industry! For more information about X-Rated Translations visit https://www.xratedtranslations.comComment
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In the UK they also have a food called "blood pudding" (aka "black pudding").
Yum...English delicacies...(please don't ask for the recipe)...
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What kind food food are those?
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Those are mouth watering.. I am starving now
~Accepting design works~ Comment
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Black pudding, blood sausage or blood pudding is a sausage made by cooking animal blood with meat, fat or other filler until it is thick enough to congeal when cooled. In the West, pig or cattle blood is most often used, sheep and goat blood are used to a lesser extent, while blood from poultry is very seldom used.
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For coding work - hit me up on andy // borkedcoder // com
(consider figuring out the email as test #1)
All models are wrong, but some are useful. George E.P. Box. p202Comment
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Thats one nice looking kebab. Spanish kebabs are shite, no chillie sauce and they use beef instead of lamb.Comment
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