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Lynx

Lynx

Folksy yet erudite
#121
Aug 13, 2014
27,215
9,288
113
#121
British and french both spell cheque the same way. And there is more british than french influence in their language... they speak english after all. But yeah, a mix of french and british is responsible for the cheque.

And that McD's commercial would have been banned a few years ago. They're FREEDOM fries, not french fries! You unpatriotic little...
 
Oncefallen

Oncefallen

Idiot in Chief
Staff member
#122
Jan 15, 2011
6,061
3,406
113
#122
From time time to time it can be fun to resurrect an old thread. I was just browsing through this one realising just how many people have "old timers" have moved on in recent years.
 
zeroturbulence

zeroturbulence

Senior Member
#125
Aug 2, 2009
24,644
4,305
113
#125
Oncefallen said:
From time time to time it can be fun to resurrect an old thread. I was just browsing through this one realising just how many people have "old timers" have moved on in recent years.
Click to expand...
Sad, isn't it. I feel like a teacher whose class graduates every year and I never see them again.



Wow, I just checked and I've been here longer than you. :oops:
 
seoulsearch

seoulsearch

OutWrite Trouble
#130
May 23, 2009
16,429
5,374
113
#130
Tommy379 said:
Has anyone got a good recipe for gerbil?
Click to expand...
They seem to bake up well in pies, even if it takes a whole herd of 'em just to make one doggone pie.

And for some reason, it just freaks people out if you leave the tails hanging out of the side of the dish instead of tucking them in (besides, everyone likes a pie with a surprise filling.)

Er... I mean, so I've heard.
 
tourist

tourist

Senior Member
#131
Mar 13, 2014
42,555
17,025
113
69
Tennessee
#131
Tommy379 said:
Has anyone got a good recipe for gerbil?
Click to expand...
No, but it would probably be more appealing and edible if skinned and gutted, stuffed with Stovetop Stuffing and baked at 350 degrees for an hour. You might want to try a rub of salt and pepper before baking. Your question could probably be more readily addressed in the Heavenly Recipes forum or possibly a segment on Hell's Kitchen.
 
Tommy379

Tommy379

Notorious Member
#132
Jan 12, 2016
7,589
1,153
113
#132
seoulsearch said:
They seem to bake up well in pies, even if it takes a whole herd of 'em just to make one doggone pie.

And for some reason, it just freaks people out if you leave the tails hanging out of the side of the dish instead of tucking them in (besides, everyone likes a pie with a surprise filling.)

Er... I mean, so I've heard.
Click to expand...
Is there a sauce that goes in with it?
 
Faith-n-Christ

Faith-n-Christ

Senior Member
#135
May 12, 2016
443
365
63
#135
Yuck, I'm not going to discuss deep fried fur balls.😝. Y'all can have that one.

I am retired trying to figure out what to do next. Still got plenty of years left in me 💪😎
 
Oncefallen

Oncefallen

Idiot in Chief
Staff member
#136
Jan 15, 2011
6,061
3,406
113
#136
Does any of the old timers remember who perSnickety (the OP) was before they utilized that nic? I know they had been around before with a different nic, I just can't remember who it was.
 
seoulsearch

seoulsearch

OutWrite Trouble
#137
May 23, 2009
16,429
5,374
113
#137
Tommy379 said:
Is there a sauce that goes in with it?
Click to expand...
Of course. What kind of pie doesn't have a good sauce?

This is why the recipe calls for approximately 25 gerbils, with tails.

20 to fill the actual pie, and an extra 5 to boil with sugar and vanilla (only real vanilla will do--after all, you're using real gerbils, not imitation ones) to make the sauce.
 
Tommy379

Tommy379

Notorious Member
#138
Jan 12, 2016
7,589
1,153
113
#138
seoulsearch said:
Of course. What kind of pie doesn't have a good sauce?

This is why the recipe calls for approximately 25 gerbils, with tails.

20 to fill the actual pie, and an extra 5 to boil with sugar and vanilla (only real vanilla will do--after all, you're using real gerbils, not imitation ones) to make the sauce.
Click to expand...
You're making me soooo hungry right now. What to you make the crust out of?
 
seoulsearch

seoulsearch

OutWrite Trouble
#139
May 23, 2009
16,429
5,374
113
#139
Oncefallen said:
Does any of the old timers remember who perSnickety (the OP) was before they utilized that nic? I know they had been around before with a different nic, I just can't remember who it was.
Click to expand...
Snick was Arwen, creator of the infamous Streams of Consciousness Thread. I wonder if, when she created it, she realized that she was making a thread that would go down in infamy. :)

I believe she was also here under at least one other name (I know she would sometimes get stressed out, leave, and come back under another name and tell us it was her), but I can't remember what it was offhand because I don't think she used it for very long.
 
seoulsearch

seoulsearch

OutWrite Trouble
#140
May 23, 2009
16,429
5,374
113
#140
Tommy379 said:
You're making me soooo hungry right now. What to you make the crust out of?
Click to expand...
Why, that's what the toenails are for, of course. (It's conservational baking--no part of the gerbils are wasted.)

You just grind them up into a fine flour in the food processor, add 2 cups of lard, then bake until golden and you're in for the most delectable pie crust you've ever tasted.

P.S. I can tell from your questions that you must not bake very often.

You might want to try it, in between cleaning your rifles.
 
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