Cooking...

[carrust]

Anyone on here got a knob of butter? ;-)

[humbersloop]

are we talking mille feuille here rusty, or just ordinary choux?

[shoota]

Plagiarising me......
Sigh

[tonyav]

Don't ask him that, hippy chick, you'll confuse him. well it's confused me anyway.

[Svejk]

///are we talking mille feuille here rusty, or just ordinary choux? ///

Puff.

[humbersloop]

just askin' tony in case he's making croquembouche, in which case,somebody gets to cut through the stack



with a sword

[tonyav]

Well, I'm even more confused now, hippy chick. Must admit that I like the sound of the sword bit though.

[zebo]

Svejk, would that be rough puff or proper puff?

[Psybbo]

yogi xxx

[Tilly2]

Psybbo, have you been to the ambassador's reception with that plate?

[Psybbo]

It's Sloopy's fault, Tilly

[Tilly2]

Profiteroles?

[Psybbo]

Yes Tilly but croquembouche

[Tilly2]

Ah, I see.

[Psybbo]

Back to normal in a minute but I do love profiteroles

[Svejk]


zebo

///Svejk, would that be rough puff or proper puff? ///

Both, if he's got enough money. ;)

[Tilly2]

Sweety, I'm................................disappointed.

[Svejk]

Don't say that, cariad, your approval is all to me.

[Svejk]

Anyway, me and crusty are pals. And, to be honest, I thought all the mille fleurs and crock'n'what's'its was the same sort of thing (only foreign)

[carrust]

I'm more of a filo man, I like to dip it into my coq au vin;-)