The current situation

1

IS THAT, RIGHT NOW, IM IN COMPLETE CONTROL OF THIS WEBSITE

NOBODY WOULD DARE GO TOE TO TOE WITH ME

2

BRING IT

3

YOU FILTHY ANIMAL

YOU ARE STILL SPITTING OUT PRIEST JUICE OUT OF YOUR MOUTH

4

Are we your hostages?

5

Ya straight into your ma’s ring piece

6

YOUR MA IS A HOSTAGE

7

[quote=“the waffler, post: 494975”]
IS THAT, RIGHT NOW, IM IN COMPLETE CONTROL OF THIS WEBSITE

NOBODY WOULD DARE GO TOE TO TOE WITH ME
[/quote]Your the important one here Moaty forget the rest it’s all about you,how can we help?

8

YOU STILL HAVING THREESOMES WITH YOUR MA AND DA?

9

your ma’s your da

10

This guy must be American he is talking so much shit!! I’m sick of raping tour ma’s wrinkly box you fuck stick.

11

TELL YOUR MA I LEFT A FIVER UNDER THE PILLOW

I ALSO SCAT STRAIGHT INTO HER MOUTH

I BET THE SHIT OUT OF HER AND THREW HER OUT THE WINDO

DID I MENTION YOUR MOTHER IS A FAT, VILE, UGLY BITCH WITH PIMPLES ON HER GEE (which burst during sex and leaked a load of green gloop all over the shop)

FUCKIN BITCH!!!

12

[quote=“the waffler, post: 494985”]
TELL YOUR MA I LEFT A FIVER UNDER THE PILLOW

I ALSO SCAT STRAIGHT INTO HER MOUTH

I BET THE SHIT OUT OF HER AND THREW HER OUT THE WINDO

DID I MENTION YOUR MOTHER IS A FAT, VILE, UGLY BITCH WITH PIMPLES ON HER GEE (which burst during sex and leaked a load of green gloop all over the shop)

FUCKIN BITCH!!!
[/quote]Are you nearly done???

13

Do you use CAPITAL LETTERS to try to compensate for your inverted penis?

14

Quality.

15

http://911t-shirt.webs.com/911frontsite1.png

16

Do you use internet forums to make up for the fact that you are a fat inbred bastard with pimples who cant operate normally in society

You fag bastard

17

[quote=“the waffler, post: 494990”]
Do you use internet forums to make up for the fact that you are a fat inbred bastard with pimples who cant operate normally in society

You fag bastard
[/quote]How does it feel to have never experienced the warmth of being inside a woman? GO KILL YOURSELF YOU UTTER CUNT. :slight_smile:

18

IT DOESNT BOTHER ME THAT MUCH, BECAUSE I GET TO EXPERIENCE THE WARMTH OF BEING INSIDE YOUR MA. CLOSE ENOUGH I GUESS

19

seriously, how old are you? 8?

20

Method: How to make beef Wellington

  1. Pre-heat the oven to 200c.

  2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don’t want to cook the meat at this stage. Allow to cool and brush generously with the mustard.

  3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.

  4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.

  5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.

  6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the ‘underside’. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.

  7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.

  8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.

  9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.