View Full Version : FS Salmon and lettuce sandwich
To be honest, I bought this as advertised as a Salmon Gravlax and creme sandwich from M&S today. An selling as mint, as it doesn't really fit in with the rest of my system.
Looking to swap with a mint ham and mustard. Not mint.
Would a ham & horseradish wrap do?
How about bacon with avocado? M&S used to sell them but are now no longer available. :( I loved them.
Beechwoods
02-05-2012, 21:22
I have two slices of bread, some ham and an unopened jar of mustard in my spares box. They've been carefully stored in a clean and dry environment. When I checked them last year they were fine. Would these be of interest? Free, so long as you cover postage, or Local pickup up is fine, I'm only 15 minutes off the M5 M4.
I have two slices of bread, some ham and an unopened jar of mustard in my spares box. They've been carefully stored in a clean and dry environment. When I checked them last year they were fine. Would these be of interest? Free, so long as you cover postage, or Local pickup up is fine, I'm only 15 minutes off the M5 M4.
Would you consider splitting that? I may be interested in the mustard
I have two slices of bread, some ham and an unopened jar of mustard in my spares box. They've been carefully stored in a clean and dry environment. When I checked them last year they were fine. Would these be of interest? Free, so long as you cover postage, or Local pickup up is fine, I'm only 15 minutes off the M5 M4.
How much time would you estimate Nick is required to fully burn these in? Are the slices directional?
Beechwoods
02-05-2012, 21:43
I found they tasted nicest when cut into triangles, and aligned east to west, but your tastebuds may vary. They demonstrate excellent synergy when paired with a strong English ale.
You may have to watch out for bottom end distortion when paired with ale
You may have to watch out for bottom end distortion when paired with ale
Especially if it's Guinness!
Especially if it's Guinness!
There's also a condition known as 'follow through' you should be cautious of
There's also a condition known as 'follow through' you should be cautious of
I'm familiar with that trate
I have a cheese and onion roll I don't need if anyone is interested. I find the shape of the enclosure at the top helps minimize standing waves from the onion, which can be quite potent. The bottom end is a bit soggy though as I have owned them for a while and the pickle has soaked through the cabinets... :doh:
I have a cheese and onion roll I don't need if anyone is interested. I find the shape of the enclosure at the top helps minimize standing waves from the onion, which can be quite potent. The bottom end is a bit soggy though as I have owned them for a while and the pickle has soaked through the cabinets... :doh:
It may need re-pickling
It may need re-picklingI read about this on WigWam. Apparently you can use various pickles but Branston gives the best all-round results. Some may find that the onion can be a bit harsh at the top but after a little bit of experimentation I've found that this can be tempered quite a bit by using sweet tomato chutney... :lol:
I've heard good things about Mango :rofl:
Of course, if I had the cash and were a true snackofile I'd buy a couple of Panini's, but then I'd also need to buy a Panini toaster to go with them and I hear they are a bugger to set up correctly if you don't have the right accessories :rolleyes: Have you tried implementing MartinT's mods in your sandwich? I'd like to use one of Mike New's platters but they are way out of my price range so I'm having to use some paper plates from Wilko's :(
I've heard you can get away with using a breville if shape's not an issue
I tried the Breville mod but I had a problem with the sweet tomato chutney leaking out onto the paper plates I mentioned above which resulted in some serious colouration issues. I know Marco will tell me the copper top on Mikes platter would solve this issue but i've already had to cut back. I found the Seriously Strong Cheddar to be overpowering and very expensive so I've economized by using Cheshire. Sadly the texture is a bit crumbly now and I've lost a lot of the bottom end grunt that was there before... :eyebrows:
Incidentally, my rolls are wired up with Cheese Strings...
I never struggle with bottom end grunt but see above re:follow through
Silly threads such as this are my natural habitat... :lol:
Good Lord - all this has forced me, purely for the purposes of resarch, to assemble a cheese and onion system.
My system consists of a pair of oatmeal bread slices each fitted, on one side only, with a thin layer of Hellmann's mayonnaise. Between the two slices are thin layers of Danish Jarlsberg cheese matched to thin slices of red onion.
Two observations: the first is that the system worked at it's full potential straight away, and no improvement was gained with time. Secondly the system is non-directional, working equally well regardless of which way the system was orientated (that is cheese uppermost or onion uppermost).
Reid Malenfant
02-05-2012, 22:49
I thought Horseradish was a beef thing? Mustard with Ham :)
As you can see I don't have a sense of humour :eyebrows:
montesquieu
02-05-2012, 22:51
How about bacon with avocado? M&S used to sell them but are now no longer available. :( I loved them.
Me too :rolleyes:
Good Lord - all this has forced me, purely for the purposes of resarch, to assemble a cheese and onion system.
My system consists of a pair of oatmeal bread slices each fitted, on one side only, with a thin layer of Hellmann's mayonnaise. Between the two slices are thin layers of Danish Jarlsberg cheese matched to thin slices of red onion.
Two observations: the first is that the system worked at it 's full potential straight away, and no improvement was gained with time. Secondly the system is non-directional, working equal well regardless of which way the system was orientated (that is cheese uppermost or onion uppermost).
I'm questioning your choice of red onion, the outcome maybe on the sweet side. I'd go with spanish & perhaps a touch of horseradish in the mayo
Red Onions? Now I know where I've been going wrong :doh: If I substitute my English onions for mild Red onions I may be able to stop using the sweet tomato chutney thus reducing the colouration on my paper platter, thanks Barry :cool:
EDIT: How are you finding the Hellmans integrates with the rest of the system, and could I get away with using a Morrisons Mayo, Hint Of Lemon unit as a cheaper alternative?
Encouraged by the results of the previous experiment, I have done a bit of component 'rolling'.
For this second system, I have replaced the red onion with 'chunk orientated' Branston pickle. A/B comparison would suggest the sweeter midrange of the pickle better compliments the mild but nutty top end of the Jarlsberg.
Synergy is the byword here: on reflection I feel the red onion better matches more mature cheeses. Certainly I can report good results with the matching of cucumber with Compte or cave-aged Emmental. Even more exotic, I have used beetroot, but would imagine many could find that system too coloured for their tastes, especially when used with Red Leicestershire.
At this stage it would be useful to have the opions of an expert. I am only an amateur in these matters, and to advise us of the necessary fine tuning of the systems we really need the advice of a turophile.
I know of only one such expert here on AoS: The Grand Wazoo, originator of the cheese 'sticky' thread.
The Grand Wazoo
02-05-2012, 23:21
I understand that if you substitute different types of cheese (preferably new old stock) you can get different results.
Of course this is a peculiarly British pastime and some people go to extraordinary lengths in pursuit of the ultimate cheese.
nKe4EkuhMYE
Dammit, this is out of my league. I've decided to sell my system and go for a TUC Mini T :p
http://032a750.netsolhost.com/WordPress/wp-content/uploads/2011/01/ttdilatttsm05.jpg
As has been stated many times here on AoS: when a change is made to one's system, sometime later a return to the status quo before the change should be made . That way the true nature of the change can be assessed.
So to with the systems discussed here in this thread. I have reverted back to the use of red onion, but can report that a very fine application of tomato pureé to the interface between the Jarlsberg and the onion ameliorates the slight tendency of the latter in having a sharp top end. The whole system is now better balanced, though the oatmeal bread has a rather heavy-handed bottom end displaying little finesse. I shall investigate the use of a poppy-seeded bloomer in this regard.
Anyway, these experiments will have to stop for now as I need to go to bed.
G'nite Barry... :D
Don't forget to power up the refrigeration system otherwise your bread will harden and curl up at the edges. This will have a negative impact on the structural integrity of your system in the long run... :D
The Grand Wazoo
02-05-2012, 23:54
Cryogenically freezing my bread works best for me, then I bring it up to room temp. slowly. But I have to pre-heat my butter otherwise I end up with that hole-in-the-middle effect.
You should use "I Won't Believe It's Not Better", it's easier to work with and has a valve like softness that belies its price, plus you don't have to warm it up in the morning before it gives of its best. Ultimately Butter is better nuanced, I just can't live with it's ergonomic flaws... ;)
Of course the temptation is to go for a huge 2kg block of pure balls out Yankee margarine with the power to cope with several loaves of bread, but what I'd gain in power I'd lose in delicacy... :lol:
Oh man I'm so excited! I've just ordered a cheese and ham panini. I've heard these are a true snackophile's delight but I've never been able to afford one before, usually buying my snacks in Greggs, the stack em high sell em cheap snack shop.
I've asked for the panini to be heated of course, but don't know whether to try it with relish or just ketchup. Any thoughts on best performance?
bogle111
03-05-2012, 08:30
Oh man I'm so excited! I've just ordered a cheese and ham panini. I've heard these are a true snackophile's delight but I've never been able to afford one before, usually buying my snacks in Greggs, the stack em high sell em cheap snack shop.
I've asked for the panini to be heated of course, but don't know whether to try it with relish or just ketchup. Any thoughts on best performance?
Good choice. Prefer connecting with lettuce and thin layer of mayo. Not warm though.
Heaven.
Regs
Pete
I've heard you can get away with using a breville if shape's not an issue
Ah, yes - you can get away with the Breville, but you have to be careful which protractor you use to set it up with. Some prefer the Chorizo, but I've always had best results with Bratwurst. You can download them from Snackengine I believe.
The Grand Wazoo
03-05-2012, 18:04
When you've done all that make sure your cheese, lettuce and ham stack is sitting at the correct Vertical Topping Angle
Have you ever walked into completely the wrong room and attempted to reverse out without being noticed?
Shit! I've just bought a Waitrose beef & horseradish sandwich otherwise I'd have been up for this (to be fair, the sarnie was marked down so it was a bit of a bargain).
northwest
03-05-2012, 20:21
To be honest, I bought this as advertised as a Salmon Gravlax and creme sandwich from M&S today. An selling as mint, as it doesn't really fit in with the rest of my system.
Looking to swap with a mint ham and mustard. Not mint.
Shit! Have I missed this?
The Grand Wazoo
03-05-2012, 20:22
I don't think a deal has yet been fully finalised, so you may be in luck!
Lots of offers for trades, but still no deal yet.
I'm hoping the green on the sandwich is mint. However it may not be.
Are you thinking you may be needing a mold release agent Steve? :D
The Grand Wazoo
03-05-2012, 22:55
Steve, I can understand why you might be so keen on finally getting hold of that ham and mustard sandwich that you've lusted after since you were a kid, but just to apply a little bit of lateral thinking...........
The Grand Wazoo
03-05-2012, 22:55
...............why don't you consider going digital?
Gentlemen, I give you.........The Fish Finger Sandwich
http://3.bp.blogspot.com/_DMb_qSa_eB4/SfS0mgeWeQI/AAAAAAAADfA/OhvF7tvX3cw/s320/april+09+329.jpg
...............why don't you consider going digital?
Gentlemen, I give you.........The Fish Finger Sandwich
http://3.bp.blogspot.com/_DMb_qSa_eB4/SfS0mgeWeQI/AAAAAAAADfA/OhvF7tvX3cw/s320/april+09+329.jpg
Then there's the choice of Alaskan Pollock or Cod, decisions, decisions...
Jeez, the digital resolution is crap in that fishfinger sandwich, it's only 4bit... :eek:
WOStantonCS100
04-05-2012, 01:18
Yes, but, you can always jam more bits of fish in the thing... Voila! Upsampling... I mean, Upstreaming! :)
Ah of course, silly old me :doh: I misidentified it, it's not just any old fishfinger sandwich, it is a Beresford DACe. I thought I smelt something fishy :D
Something not quite right with digital, but I can't quite put my finger on it. I decided to change the top slice of bread from granary to farmhouse white - the layer of grain it took away was amazing!
Nice tip their Alex, I'll have to try that. I did try to listen to some hires files earlier but 24 fish fingers was more than my bread could handle, I think I may need to upgrade to a baguette... :eyebrows:
Oh cod, you lot are giving me a haddock. You're skating on thin ice and might need a sturgeon if you're not careful.
The Black Adder
04-05-2012, 09:10
Interested... Any pics?... I've always wanted to buy a sandwich as I used to live in the desert but never really got hungry because of all the 'sandwhichis' there!
Coat... I'll get it.
bogle111
04-05-2012, 09:45
I prefer to live in the dessert. Definitely makes for a sweeter top end.
"Life's too short, eat dessert first"
This thread has really made me chuckle for the last couple of days. Great stuff.
Why do sarniphiles insist on frequenting these high end stores (M&S, Waitrose)?
ABX testing has proven time after time that most don’t have the taste buds capable of differentiating between a high end sarni and the more reasonably mass produced offerings from a local discount store.
Why pay through the nose for some fancy packaging containing exactly the same components used in the budget offerings?
Hardly surprising that sarniphiles are the laughing stock of pro gourmets.
Snobby sarniphiles with more money than sense and completely ignorant of the basics of sandwich making are ruining the Sandwich making industry and pushing the younger generation towards snack pots and crisps.
I realize DIY isn’t for everyone, after all, it takes a certain amount of skill to make your own sandwich and not all of us have the right equipment to complete the task at an acceptable standard; or the time to do it. However, it seems many of these gullible sarniphiles are not only married but also either retired, or not under the same time constraints full time regular employment places on many.
I might add I have obtained stunning results with a few modestly priced components, a sharp bread knife, but most of all, by taking care and time in kitchen arrangement and component choice.
bogle111
04-05-2012, 13:06
Why do sarniphiles insist on frequenting these high end stores (M&S, Waitrose)?
I might add I have obtained stunning results with a few modestly priced components, a sharp bread knife, but most of all, by taking care and time in kitchen arrangement and component choice.
More than likely it is the quality of the packaging and the trade name applied, leading the sarniphiles to believe that the contents are better and "closer to the real thing", - all ingredients actually being hand picked and prepared after you walked into the establishment. It is the "They saw you coming" syndrome.
Your modestly priced components still add up to a greater value than the culinary delights being prepared. I too am a DIYer, which allows for creativity dependant of course, on how full the storage container. Similar to another domestic hobby involving music, where the tools cost more than the total software stored. A nice piece of music is supposed to aid digestion.
Regs
Aging Trainee Sarnicologist (Experimental Division)
To be honest, I bought this as advertised as a Salmon Gravlax and creme sandwich from M&S today. An selling as mint, as it doesn't really fit in with the rest of my system.
Looking to swap with a mint ham and mustard. Not mint.
Missed this one! Still available? If you are willing to ship to Lagos, Nigeria and accept payment by direct bank transfer I'll buy it. Send me your account details and watch as the creme goes sour.
i'm with welder on this one, perfectly good results can be had with very reasonably priced sandwich components and a bit of diy! just this morning i tried out a system comprising vintage bacon, white bread originally bought for a previous system and a lettuce which despite its tatty appearance on the outside was still cabable of bringing a crispness to the whole system.
any takers for another 'cheap as chips' challenge?
Steve, if you like a warmer presentation then a trade for a ‘Croque Monsieur’ may be worth considering . I have auditioned this system on a number of occasions and have always found it to be excellent, though I do find the addition of a Chilli to the system gives a punchier presentation.
For power delivery I have found the previously mentioned ‘Brevilles’ to be satisfactory though personaly I tend to favour the ‘George Foreman’ range of products as I find these have more power and give a better overall presentation, however I do find that they can be a bugger to service owing to the fact that some of the key parts are not removable. I am reliably informed that it is also possible to go digital with this system by replacing the traditional power source with a Microwave as those offered by many well known Jap manufacturers, but please be warned these are rumoured to make the system run very hot and can have a detrimental effect on some components (i.e soggy bread).
I realise that a French system may not instantly spring to mind when considering a replacement but sometimes it pays to think outside the box. Hope this helps;)
The Grand Wazoo
04-05-2012, 18:49
I've been doing some research on this subject and it's led to some rather interesting experimentation.
What I've found out it that one famous sandwich manufacturer has a theory that you should spend the biggest part of your budget on the sauce.
So with that in mind, and wanting to prove or disprove the theory conclusively, I got myself a bottle of The Cackalacky Classic Condiment Company’s 'Single-Batch Private Reserve Stock' A bottle (http://expensivest.com/worlds-most-expensive-hot-sauce/) of this is pretty pricey, so the theory is being tested to death here.
After procuring the sauce, for $98,786.00 I had a modest budget left, but managed to find some new old stock 'yellow label' bread and ham down at the local high end deli' for a very good price.
I'm afraid that I have to say I'm rather underwhelmed with the results I got with this system and it completely disproved the principle of 'garbage in/garbage out'. No-one could argue that what I put in was of high quality but what came out was still crap.
I'm not surprised Chris!
Chilli sauce with ham? Ugh! :spew:
Very interesting Chris, I take it that a period of 'burn in' did little to improve the bottom end in this instance.
The Grand Wazoo
04-05-2012, 20:26
As I tried to delicately indicate, the bottom end was indeed a total mess.
Do you know much a part-used bottle of $98k sauce fetches on Ebay? I've not been put off by these adventures in high-endwiches yet. I going to try avocado next - & I thought I'd try smearing my Gentleman's Relish on some lightly toasted artisan's bloomers.
I thought I'd try smearing my Gentleman's Relish on some lightly toasted artisan's bloomers.
I'm considering chutney on my crusty end before slapping it on the denby
Beechwoods
04-05-2012, 20:58
Ah, yes - you can get away with the Breville, but you have to be careful which protractor you use to set it up with. Some prefer the Chorizo, but I've always had best results with Bratwurst. You can download them from Snackengine I believe.
We've been having problems with links to SnackEngine of late. You should try typing the address directly into your browser, or use cut and pastie. That normally does the job.
We've been having problems with links to SnackEngine of late. You should try typing the address directly into your browser, or use cut and pastie. That normally does the job.
:laugh:
Still Up for Trade or Sale.
Dust on pic make it look worse than it does in reality.
http://i82.photobucket.com/albums/j280/Stevewaller/4d582ed7.jpg
The Grand Wazoo
07-01-2013, 00:04
From The Grave
Sell By Date: 02:05:12
I had my suspicions about this one, I just knew I was gonna see that sandwich again. Pass the Milk Of Magnesia if you would be so kind... :spew:
Something of that vintage would be best sold on eBay!
Sotherby's might be more appropriate... ;)
They might insist on carbon dating.
brian2957
07-01-2013, 01:00
I have a cryogenically treated oxygen-free Turkey and Hellmans mayonaise sandwich here if anyone's interested . Just need to defrost it :lol:
You should try this Mini System, it may be small in stature but it is big on delivery... :stalks:
http://img.foodnetwork.com/FOOD/2008/11/25/EI0706_Mini-Club-Sandwiches_lg.jpg
Is it still mint-in-packaging? I may be interested...
Missed this one! Still available? If you are willing to ship to Lagos, Nigeria and accept payment by direct bank transfer I'll buy it. Send me your account details and watch as the creme goes sour.
Damn..should have snapped this one up (bring me a crocodile sandwich)
However, having dropped my lad at Manchester at 4:00 am on Sunday to get the Easyjet flight to Athens ...having thoughts about a change of direction.
Giros in Chalkida is just 2 euros..including chips. All wrapped up in a pitta bread type thing. If I can get enough interest, I'll get a few brought back and sell at cost.
If you can't wait till easter, they can be sent direct but add postage at cost obv.
icehockeyboy
08-01-2013, 11:20
I am pleased to be able to offer a sandwich "burn in" service, assuming you believe in such stuff .
Just send me your bread, the sort made from dough, and cash, and within a short while you will be in possession of a pair of fully burnt in slices of bread.
A very reasonable £25 per slice is payable. :eyebrows:
I am pleased to be able to offer a sandwich "burn in" service
Is that using the For-M.by burn-in machine?
It must be a coincidence of course, but yesterday I walked into a ye olde sandwiche shoppe and came across an extremely rare inch thick filled tomato ketchup sandwich, which I believed was long extinct. I begged and pleaded with the shop owner to at least let me handle it but he refused outright and said it was not for sale.
Beat that! :ner:
icehockeyboy
08-01-2013, 12:14
Is that using the For-M.by burn-in machine?
Don't be silly.
It's done by using a secret device that no one has ever heard of..
It's actually called a toaster, but don't tell anyone else about it! ;)
The Grand Wazoo
08-01-2013, 18:22
.......came across an extremely rare inch thick filled tomato ketchup sandwich.......
A Flat Earth sandwich!!
There's certainly something to be gained from using the sauce first approach and it sounds like the guy was taking that philosophy to its logical conclusion. A bit rich and sweet for some tastes though?
walpurgis
08-01-2013, 18:58
If you're on a budget, I find that toasted cheese with brown sauce works well, it may not be the last word in neutrality, but the mid comes through well.
If you're on a budget, I find that toasted cheese with brown sauce works well, it may not be the last word in neutrality, but the mid comes through well.
Good grief.. That's the worst saucivism.
Cheese with BROWN sauce??
You can only ever ever put Branston with cheese.
As any fule kno.
wee tee cee
08-01-2013, 19:52
Being a sandwich newbie I dont really have the confidence to try the DIY method for myself but am willing to give it a go.
Does the type of knife used make a difference....also will placing the bread on a granite chopping board improve its flavour.
Also can someone explain why different types of cheese would taste different when they are all surely made from the same stuff?
southall-1998
08-01-2013, 20:09
If you're on a budget, I find that toasted cheese with brown sauce works well, it may not be the last word in neutrality, but the mid comes through well.
:lol:
Good grief.. That's the worst saucivism.
Cheese with BROWN sauce??
You can only ever ever put Branston with cheese.
As any fule kno.
Ahem, those with the golden taste buds will tell you in very hushed tones that Worcester Sauce can also have great synergy with melted cheese :ner:
vinylspinner
08-01-2013, 20:41
Sandwich?
Thought you guys would be on a roll by now!!
Nigel
walpurgis
08-01-2013, 20:58
Nice one!
Ahem, those with the golden taste buds will tell you in very hushed tones that Worcester Sauce can also have great synergy with melted cheese :ner:
Ohhh.. I say.
That does sound rather wonderful.
walpurgis
09-01-2013, 00:08
Sardines on toast with a dash of Worcester Sauce and a bit of pepper works well!
southall-1998
09-01-2013, 00:18
Sometimes when I'm lazy.... I go to Subway Sandwich and ask the people to tweak my sandwich to my spec!!!
A nice steak and cheese sub with salad, south west sauce & plenty jalapenos Naim style :)
Is this item still for sale or should I now be considering the DIY route...
..probably long gone by now (knew they wouldn't hang around long on here), but I can rustle up a couple of Leak Sandwiches if you are interested - still in good condition after 40 years or so....DIY sounds a bit desperate...
Mods there are no photos on this FS post.
Can you please get the seller to put some pictures up.
How the hell are we expected to buy if we can't see the condition of the item?
icehockeyboy
18-03-2015, 17:30
Correct me if I'm wrong, but there doesn't seem to be any pictures accompanying the advertisement.
I really am shocked that management haven't jumped all over this yet.
PS, Sod's law that I didn't read all the posts, and there's one saying what I have a couple of hours ago...D'oh!
vinylspinner
18-03-2015, 17:42
This thread is a little stale now imho.
brainz2000
18-03-2015, 17:48
Something fishy about it IMHO
Not sure I'd want to get involved in this trade, something doesn't smell right about it ...
:lol:
Audio Al
18-03-2015, 18:50
After 13 days is it maturing yet with any green patina ?
walpurgis
18-03-2015, 19:09
I suggest a photo of the landfill area in which it is now located may be appropriate. :)
Due to time wasters and tyre kickers, still up for trade or sale.
Will come with strong dedicated packaging as shown.
Now a legacy product and will be off to the bay before long.
Suitable for a mixed system and comes ready liquidised.
http://i82.photobucket.com/albums/j280/Stevewaller/Mobile%20Uploads/2015-03/33CFFF29-7749-4FA5-9E90-63D9BA3177E6_zpsahotxx69.jpg (http://s82.photobucket.com/user/Stevewaller/media/Mobile%20Uploads/2015-03/33CFFF29-7749-4FA5-9E90-63D9BA3177E6_zpsahotxx69.jpg.html)
walpurgis
19-03-2015, 21:32
Better point out it's 'new old stock'. :D
Due to time wasters and tyre kickers, still up for trade or sale.
Will come with strong dedicated packaging as shown.
Now a legacy product and will be off to the bay before long.
Suitable for a mixed system and comes ready liquidised.
http://i82.photobucket.com/albums/j280/Stevewaller/Mobile%20Uploads/2015-03/33CFFF29-7749-4FA5-9E90-63D9BA3177E6_zpsahotxx69.jpg (http://s82.photobucket.com/user/Stevewaller/media/Mobile%20Uploads/2015-03/33CFFF29-7749-4FA5-9E90-63D9BA3177E6_zpsahotxx69.jpg.html)
This is perhaps my most favourite AoS thread. :lol:
As it is I've no more room in my system for this now having already crammed in a bacon and egg roll, a ham and cheese in wholemeal, some meatballs and wine all supported on a firm base of pork pies and walkers crisps. I fear that adding the liquefied fish would now disrupt the synergy I am enjoying and detract from the overall fullness this combination provides.
Now a legacy product and will be off to the bay before long.
Will you be offering a BIN price?
Spectral Morn
20-03-2015, 09:56
Moving this to Abstract Chat where it belongs.
Regards Neil
Powered by vBulletin® Version 4.2.3 Copyright © 2026 vBulletin Solutions, Inc. All rights reserved.