Non-lactose Manchego if it was yer sister's.Mmmmm i used a lactose cheese, it was the only one left, though, i like to use strong cheese.
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Non-lactose Manchego if it was yer sister's.Mmmmm i used a lactose cheese, it was the only one left, though, i like to use strong cheese.
RIGHT! that... thank you, once again.Non-lactose Manchego if it was yer sister's.
Good thing I haven't shipped to you yet. Real question is does it have to be organic?'Cause ye're bloody lucky. We get "Maple-like syrup" or even worse...corn syrup.
Oh, ye're one sneaky bastage, mate! :smokingboGood thing I haven't shipped to you yet. Real question is does it have to be organic?
There's a very good point here. Syrup is more than a mere Karo or the sort. Even more than Lodge Cabin (the best comercial line in me opinion). Maple syrup that comes actually from the maple is another thing.
I hate to send an incomplete package and have been waiting on my box of salomones to get here so........ Ideas were needed. If I am going to ship 2 countries away I will make it worth whileOh, ye're one sneaky bastage, mate! :smokingbo
Whatever ye rather.
Thanks a blood load, mate. By the way, care PMing yer address already? (Plan to get all I canout with the Secret Box Pass, yet don't know when that one will arrive here) :eyebrow:I hate to send an incomplete package and have been waiting on my box of salomones to get here so........ Ideas were needed. If I am going to ship 2 countries away I will make it worth while
Oh yeah. This is goooood. Really good. Try a nice swiss.Oh man, i haven't had baloney in years, like in 6 years or so, literally.
I cooked to baloney's and then put cheese in the middle, let it melt completely and then added syrup.
I think it would do a great morning breakfast.:thumbsup:
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I love Swiss cheese!Oh yeah. This is goooood. Really good. Try a nice swiss.
those were the days....Oh man, i haven't had baloney in years, like in 6 years or so, literally.
I cooked to baloney's and then put cheese in the middle, let it melt completely and then added syrup.
I think it would do a great morning breakfast.:thumbsup:
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can't say as i have ever considered baloney and syrup. but my pancakes always have bacon in between and syrup on top, so why not?Well, at least i know theres a few dude here that have the ball$ to try it. It really isn't bad... has it ever happened that when you have pancakes and bacon beside it and then when you put syrup some of it goes to the bacon? please dont say know because it does happen, well, bacon is meat, baloney is meat... BINGO! they are both salty... it tastes good with syrup!
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Well, here it is a dish not well known (last I had was in elementary school!), so I guess Megan's bologna is imported.can't say as i have ever considered baloney and syrup. but my pancakes always have bacon in between and syrup on top, so why not?
but also, most of our baloney up here is just made from parts.
what parts do they use south of the border????
Yes, it is. My mom misses her american stuff.Well, here it is a dish not well known (last I had was in elementary school!), so I guess Megan's bologna is imported.