General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Terry Pulliam Burd
 
Posts: n/a
Default

On Wed, 16 Feb 2005 11:48:16 GMT, Hahabogus >
wrote:

>Terry Pulliam Burd > wrote in
:
>
>> Some? Did I say, "Some"?? I don't know how I managed it, but I ordered
>> 25 lbs. of the stuff. I won't be able to go through this bag of barley
>> in my *lifetime*
>>

>
>You coulda asked me (hurtful look) it's beside the pearl barley in my
>extra food.


You don't ask, you don't call... <veg>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barley jmcquown[_2_] General Cooking 11 31-12-2015 12:05 PM
Barley djs0302 General Cooking 8 27-02-2006 09:34 PM
BARLEY Nix General Cooking 4 17-02-2006 04:03 AM
Barley not Rye Kathy Hawthorne Sourdough 1 15-08-2005 02:11 AM
barley tea Peter Tea 6 19-03-2004 04:29 PM


All times are GMT +1. The time now is 06:39 AM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"