Made with Love

MADMAN'S POST BUMPER THREAD PART2

SillyGirl said:
Only mine! Funky & Music

Do you at least help with butchering the live stock?

images
 
Hey MM, I think it's time

Screen-shot-2011-03-15-at-11.11.45-AM_thumb.png


you're employee has been sneaking around and going into my fridge!!!
 
I'm sorry Papa but I've lost my appetite thanks to Guido's bitch tits flash!:bad2::grrrrrr:
 
Papa, did you notice Cardinal didn't drop in to say "hello" this morning?

You might as well pass over his breakfast before it goes to waste.
 
Help yourself, there is plenty and I will only charge you for 2 plates.

You should really go on the monthly meal plan
 
OH NO LOOK WHAT THE CAT DRAGGED IN




Don't answer it, I think Fangy is at the door and I've already polished off his breakfast.
 
papasmerf said:
The key to great lamb is fresh

if you can find a local supplier and do farm to table you have in in the pots in a day or two instead of a few weeks.

Remember if your lamb comes from New Zealand it comes frozen and that degrades the flavor and quality of meat.

Beef is the only meat that requires aging and natural age process beat the hell out of the fast aged commercial crap.

So true Papasmerf.....still havent tasted a lamb from Toronto (as I know the lamb are usually frozen ) since my trip in NZ.
 
Back
Top Bottom