I won ages before this, you thick friendless wrinkly old SAP.A fine imagination - you HAVE won!
I rarely fall out with people, but when I do I like to do so in STYLE.
NSCs Top 10 most irritating…
- Thread starter Kosh
- Start date
Got something to say or just want fewer pesky ads? Join us... 😊
I rarely fall out with people, but when I do I like to do so in STYLE.
Don Quixote
Well-known member
- Nov 4, 2008
- 8,363
can you add to your list annoying people who always end their sentences with their name.
cheers
Quixote
cheers
Quixote
Pot noodles for everyone
New member
So does a fat bird's thighs. What's your point?
Tom Hark Preston Park
Will Post For Cash
- Jul 6, 2003
- 74,259
Its so bloody irritating when the comedy dies out...
The Large One
Who's Next?
Well, that binfest was f***ing SHIT wasn't it?
Simster and NMH - Gay Binfests R Us. :safeway
Simster and NMH - Gay Binfests R Us. :safeway
Is it G&T o'clock yet?
Pot noodles for everyone
New member
Was Kosh ever funny? Too much laughing at his own jokes. Sees himself as a bit of a Meade's Ball but unfortunately doesn't have the gentle wit.
Easy 10
Brain dead MUG SHEEP
Shhh don't tell him but I don't really read his posts anyhow - you know how you can do that sort of skimming over peoples posts...
Nibble - your pictures are silly - stop it now.
Mendoza
NSC's Most Stalked
Pot roasted venison
Serves 8-9
Preparation time overnight
Cooking time over 2 hours
Ingredients
1 haunch venison, 3kg/6¾lb in weight
570ml/1 pint red wine
1 onion, peeled and sliced
2 bay leaves
6 juniper berries, crushed
60ml/2fl oz balsamic vinegar
2 tbsp redcurrant jelly
Method
1. Mix together the wine, vinegar, onion, bayleaves and juniper berries to make a marinade. Put the venison in a large dish and pour over the marinade. Cover and leave in a cool place for 24 hours.
2. Heat the oven to 170C/325F/Gas 3.
3. Take the venison out of the marinade and dry with kitchen paper. Cook quickly to brown the meat in a non-stick frying pan and put in a large casserole dish. Bring the marinade to boiling point and add to the casserole. Season with salt and pepper and cover. Bake in the oven for 3 hours.
4. Take out the meat and allow to rest for 10 minutes before carving.
5. Reduce the marinade by a quarter and stir in the jelly until glossy. Serve with the venison.
Serves 8-9
Preparation time overnight
Cooking time over 2 hours
Ingredients
1 haunch venison, 3kg/6¾lb in weight
570ml/1 pint red wine
1 onion, peeled and sliced
2 bay leaves
6 juniper berries, crushed
60ml/2fl oz balsamic vinegar
2 tbsp redcurrant jelly
Method
1. Mix together the wine, vinegar, onion, bayleaves and juniper berries to make a marinade. Put the venison in a large dish and pour over the marinade. Cover and leave in a cool place for 24 hours.
2. Heat the oven to 170C/325F/Gas 3.
3. Take the venison out of the marinade and dry with kitchen paper. Cook quickly to brown the meat in a non-stick frying pan and put in a large casserole dish. Bring the marinade to boiling point and add to the casserole. Season with salt and pepper and cover. Bake in the oven for 3 hours.
4. Take out the meat and allow to rest for 10 minutes before carving.
5. Reduce the marinade by a quarter and stir in the jelly until glossy. Serve with the venison.
Why does it say cooking time over 2 hours and then it says bake in the oven 3 hours??
Surely it should have been cooking time over 2 hours but we could be out here in our calculations by an hour or so....
Surely it should have been cooking time over 2 hours but we could be out here in our calculations by an hour or so....
Easy 10
Brain dead MUG SHEEP
Well well well, look at "Mr 456 posts" getting all uppity.
Turn it in Kosh. You can start throwing your weight around when you're out of your NSC nappy. Till then, button it.
*shitstir*
Turn it in Kosh. You can start throwing your weight around when you're out of your NSC nappy. Till then, button it.
*shitstir*
Don Quixote
Well-known member
- Nov 4, 2008
- 8,363
ooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
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