• We have updated the guidelines regarding posting political content: please see the stickied thread on Website Issues.

Double & Triple Yolkers

LordRsmacker said:
Hmmm, yep, that's what my ex used to call a "double-yolker", when she would erm, "keep working" on the job in hand until she crashed the yoghurt truck again, without me having to take a little breather inbetween (or, nowadays, a little sleep and possibly some of Bongo Bill's Banjo Pills). There was one memorable "triple-yolker" after which she had to phone her best friend to brag, whilst I gingerly folded my red-raw porridge gun away. Ooh, it was sore for a while...
Click to expand...
And that's just how it keeps happening .. and they never believe us ,,
 
LordRsmacker said:
Hmmm, yep, that's what my ex used to call a "double-yolker", when she would erm, "keep working" on the job in hand until she crashed the yoghurt truck again, without me having to take a little breather inbetween (or, nowadays, a little sleep and possibly some of Bongo Bill's Banjo Pills). There was one memorable "triple-yolker" after which she had to phone her best friend to brag, whilst I gingerly folded my red-raw porridge gun away. Ooh, it was sore for a while...
Click to expand...

Are you the new presenter of The Great British Bake Off?
 
Every thread deserves a tune etc etc .. we've got 22 eggs left to eat and counting. Constipation here we come ..

 
Mythopoeika said:
No. I can tell just by looking at that. It's nasty.
Rotten? Yes.
Click to expand...

Hang on, you're slagging them but you haven't tried one?

Coastaljames said:
They taste very, very...er..."eggy"...and a little sulphorous...it's much like a very, very eggy egg. Hard to describe. They're pretty strong so you usually eat with rice porridge (congee) so you're only getting a little bit with more blander porridge. I have to be honest though there are nowhere near as bad as you might imagine.
Click to expand...

Very eggy eggs doesn't sound that bad to be honest..
 
How to prep a blow fish (Fugu) in Japan .. if you get it wrong, your guests are dead .. this skill takes 7 years of intense training, about 35 people die a year when amateurs have a go .. ironically, to buy this dish in a restaurant also costs about £35 ...

*posted in the wrong thread by accident sorry*

 
Last edited:
You must log in or register to reply here.
Back
Top