C
Commander Kinsey
Guest
On Mon, 24 Apr 2023 11:16:36 +0100, Max Demian <max_demian@bigfoot.com> wrote:
Is that something to do with jizz and cabin boys?
Is that something to do with jizz and cabin boys?
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Lonely Obnoxious Cantankerous Auto-contradicting Senile Ozzie Troll Alert!...
C
Commander Kinsey
Guest
On Tue, 25 Apr 2023 18:05:35 +0100, rbowman <bowman@montana.com> wrote:
I was laughed at when I managed to order a loaf of champagne in France.
On Tue, 25 Apr 2023 12:47:39 +0100, The Natural Philosopher wrote:
On 24/04/2023 17:40, rbowman wrote:
On Mon, 24 Apr 2023 11:14:35 +0100, Max Demian wrote:
Not all suet puddings are as dark as that. And there is the light suet
pudding called \"spotted dick\".
Ah, the legendary spotted dick. I don\'t think it made it to these
shores,
at least not by that name.
And steak and kidney pudding should have a suet pastry.
I\'ve had a steak and kidney sort of stew but no pastry was involved. I
like it as long as someone else cooks it somewhere else. The aroma of
cow piss as it cooks is off-putting.
You dont use ox kidney, Use lamb. And it doesn\'t smell of piss
Veal, preferably.
https://food-crafting.com/rognons-de-veau-aux-champignons/
While I don\'t speak French I can negotiate a menu fairly well. When I
ordered that at a restaurant in Quebec the person with me, who was from
the area, gave me a quizzical look and asked if I had any idea what I\'d
asked for. I most certainly did and it was great.
Years ago I would get lamb kidneys, split them, and broil them for
breakfast. I haven\'t seen them in a market in ages. If I did they\'d
probably be costly. I briefly looked at a shank in leg of lamb Sunday but
the $110 price cost me my appetite and I opted for beef liver.
I was laughed at when I managed to order a loaf of champagne in France.
M
Max Demian
Guest
On 21/05/2023 05:01, Commander Kinsey wrote:
My understanding is that it is strictly heterosexual.
--
Max Demian
On Mon, 24 Apr 2023 11:16:36 +0100, Max Demian <max_demian@bigfoot.com
wrote:
On 23/04/2023 20:06, rbowman wrote:
On Sun, 23 Apr 2023 13:14:37 GMT, Cindy Hamilton wrote:
Sponge cakes aren\'t all that popular in the U.S. Butter cakes rule the
roost. They are leavened with chemicals such as baking powder or
baking
soda.
Boston Cream Pie... Probably could leave the cake out entirely and it
would be just as good.
\"Creampie\" is a euphemism for something else...
Is that something to do with jizz and cabin boys?
My understanding is that it is strictly heterosexual.
--
Max Demian
M
Max Demian
Guest
On 21/05/2023 05:01, Commander Kinsey wrote:
Indeed. I assume that butter is an emulsion in any case.
I\'ve discovered that the solution is to measure the sugar and marge into
a largish Pyrex bowl and put it in the oven set low (70 C is about
right) while I\'m doing something else. After about 15 minutes the fat
should be softened and almost liquid. I then take it out of the oven
which I reset to the baking temperature (180 C).
I cream the sugar and fat together with a wooden spoon, then beat the
egg gently in a small basin and gradually mix it in. Then I sieve the
dry ingredients in and mix thoroughly. It is then in the right
consistency to spoon into the paper cake cases without any need to add milk.
--
Max Demian
On Sun, 23 Apr 2023 14:14:37 +0100, Cindy Hamilton
hamilton@invalid.com> wrote:
On 2023-04-23, Max Demian <max_demian@bigfoot.com> wrote:
On 22/04/2023 19:04, rbowman wrote:
On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:
I wish you could still get \"baking liquid\" in the UK. Stork used to
make
it, and then there was Flora Cuisine which was the same. It\'s a
kind of
liquid margarine sold in plastic bottles you keep in the fridge.
amazon.com/dp/B09B79N9MB
Something like that? I see quite a few similar products but they\'re
all a
gallon or larger sizes and seem to be from restaurant supply houses.
Looks similar, though rather a large quantity and not available from
Amazon UK. (Not that I would buy that sort of thing online.)
I doesn\'t say that it can be used for baking cakes. Flora Cuisine said
that is could be used for general frying as well as cake making, but I
never saw the point as there are lots of vegetable oils available for
that. (Margarine is an emulsion of edible oil and water; I suppose
that\'s needed for cake making or people would just use oil.)
Generally, margarine is not recommended for cake making. Baking relies
on a balance between water and fat. The water in margarine can produce
undesirable results.
That is quite simply untrue.
Indeed. I assume that butter is an emulsion in any case.
I\'ve discovered that the solution is to measure the sugar and marge into
a largish Pyrex bowl and put it in the oven set low (70 C is about
right) while I\'m doing something else. After about 15 minutes the fat
should be softened and almost liquid. I then take it out of the oven
which I reset to the baking temperature (180 C).
I cream the sugar and fat together with a wooden spoon, then beat the
egg gently in a small basin and gradually mix it in. Then I sieve the
dry ingredients in and mix thoroughly. It is then in the right
consistency to spoon into the paper cake cases without any need to add milk.
--
Max Demian
C
Cindy Hamilton
Guest
On 2023-05-21, Max Demian <max_demian@bigfoot.com> wrote:
We\'ll take it as read that Commander Kinsey is not an expert on
anything.
Butter is an emulsion. Butter, however, often contains less water
than margarine does.
Depending on what kind of cake you\'re baking, melting the fat can alter
the results. Still, if you\'re satisfied with the outcome, keep doing
what you\'re doing.
--
Cindy Hamilton
On 21/05/2023 05:01, Commander Kinsey wrote:
On Sun, 23 Apr 2023 14:14:37 +0100, Cindy Hamilton
hamilton@invalid.com> wrote:
On 2023-04-23, Max Demian <max_demian@bigfoot.com> wrote:
On 22/04/2023 19:04, rbowman wrote:
On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:
I wish you could still get \"baking liquid\" in the UK. Stork used to
make
it, and then there was Flora Cuisine which was the same. It\'s a
kind of
liquid margarine sold in plastic bottles you keep in the fridge.
amazon.com/dp/B09B79N9MB
Something like that? I see quite a few similar products but they\'re
all a
gallon or larger sizes and seem to be from restaurant supply houses.
Looks similar, though rather a large quantity and not available from
Amazon UK. (Not that I would buy that sort of thing online.)
I doesn\'t say that it can be used for baking cakes. Flora Cuisine said
that is could be used for general frying as well as cake making, but I
never saw the point as there are lots of vegetable oils available for
that. (Margarine is an emulsion of edible oil and water; I suppose
that\'s needed for cake making or people would just use oil.)
Generally, margarine is not recommended for cake making. Baking relies
on a balance between water and fat. The water in margarine can produce
undesirable results.
That is quite simply untrue.
Indeed. I assume that butter is an emulsion in any case.
We\'ll take it as read that Commander Kinsey is not an expert on
anything.
Butter is an emulsion. Butter, however, often contains less water
than margarine does.
I\'ve discovered that the solution is to measure the sugar and marge into
a largish Pyrex bowl and put it in the oven set low (70 C is about
right) while I\'m doing something else. After about 15 minutes the fat
should be softened and almost liquid. I then take it out of the oven
which I reset to the baking temperature (180 C).
I cream the sugar and fat together with a wooden spoon, then beat the
egg gently in a small basin and gradually mix it in. Then I sieve the
dry ingredients in and mix thoroughly. It is then in the right
consistency to spoon into the paper cake cases without any need to add milk.
Depending on what kind of cake you\'re baking, melting the fat can alter
the results. Still, if you\'re satisfied with the outcome, keep doing
what you\'re doing.
--
Cindy Hamilton
P
Peeler
Guest
On Sun, 21 May 2023 11:27:17 +0100, Max Dumbian, the REAL dumb, notorious,
troll-feeding senile idiot, blathered again:
> My understanding is that it is strictly heterosexual.
How could a notorious devoted sucker of troll cock like you have any
understanding what is heterosexual?
--
Max Dumb having another senile moment:
\"It\'s the consistency of the shit that counts. Sometimes I don\'t need to
wipe, but I have to do so to tell. Also humans have buttocks to get
smeared due to our bipedalism.\"
MID: <6vydnWiYDoV1VUrDnZ2dnUU78QednZ2d@brightview.co.uk>
And another senile moment:
\"A fawn bowl will show piss a lot less than a white one.\"
MID: <tv1of3$1v4qg$1@dont-email.me>
troll-feeding senile idiot, blathered again:
> My understanding is that it is strictly heterosexual.
How could a notorious devoted sucker of troll cock like you have any
understanding what is heterosexual?
--
Max Dumb having another senile moment:
\"It\'s the consistency of the shit that counts. Sometimes I don\'t need to
wipe, but I have to do so to tell. Also humans have buttocks to get
smeared due to our bipedalism.\"
MID: <6vydnWiYDoV1VUrDnZ2dnUU78QednZ2d@brightview.co.uk>
And another senile moment:
\"A fawn bowl will show piss a lot less than a white one.\"
MID: <tv1of3$1v4qg$1@dont-email.me>
P
Peeler
Guest
On Sun, 21 May 2023 11:35:33 +0100, Max Dumbian, the REAL dumb, notorious,
troll-feeding senile idiot, blathered again:
I\'ve discovered that you ARE nothing but a sick troll-feeding senile HUGE
ASSHOLE!
--
Max Dumb having another senile moment:
\"It\'s the consistency of the shit that counts. Sometimes I don\'t need to
wipe, but I have to do so to tell. Also humans have buttocks to get
smeared due to our bipedalism.\"
MID: <6vydnWiYDoV1VUrDnZ2dnUU78QednZ2d@brightview.co.uk>
And yet another senile moment:
\"A fawn bowl will show piss a lot less than a white one.\"
MID: <tv1of3$1v4qg$1@dont-email.me>
troll-feeding senile idiot, blathered again:
That is quite simply untrue.
Indeed. I assume that butter is an emulsion in any case.
I\'ve discovered that the solution is to measure the sugar and marge into
a largish Pyrex bowl and put it in the oven set low (70 C is about
I\'ve discovered that you ARE nothing but a sick troll-feeding senile HUGE
ASSHOLE!
--
Max Dumb having another senile moment:
\"It\'s the consistency of the shit that counts. Sometimes I don\'t need to
wipe, but I have to do so to tell. Also humans have buttocks to get
smeared due to our bipedalism.\"
MID: <6vydnWiYDoV1VUrDnZ2dnUU78QednZ2d@brightview.co.uk>
And yet another senile moment:
\"A fawn bowl will show piss a lot less than a white one.\"
MID: <tv1of3$1v4qg$1@dont-email.me>
R
rbowman
Guest
On Sun, 21 May 2023 11:35:33 +0100, Max Demian wrote:
> Indeed. I assume that butter is an emulsion in any case.
https://www.masterclass.com/articles/ghee-vs-clarified-butter-
similarities-and-differences-between-ghee-and-butter
Around 16% water. At least in the US you can find ghee in most markets but
clarified butter seems to be a DIY product.
> Indeed. I assume that butter is an emulsion in any case.
https://www.masterclass.com/articles/ghee-vs-clarified-butter-
similarities-and-differences-between-ghee-and-butter
Around 16% water. At least in the US you can find ghee in most markets but
clarified butter seems to be a DIY product.
R
Rod Speed
Guest
On Sun, 21 May 2023 20:35:33 +1000, Max Demian <max_demian@bigfoot.com>
wrote:
Bullshit. Its what I normally use and I have never had a bad result.
Yep, that what the butter churn does, produce that emulsion
I use a mixmaster.
wrote:
On 21/05/2023 05:01, Commander Kinsey wrote:
On Sun, 23 Apr 2023 14:14:37 +0100, Cindy Hamilton
hamilton@invalid.com> wrote:
On 2023-04-23, Max Demian <max_demian@bigfoot.com> wrote:
On 22/04/2023 19:04, rbowman wrote:
On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:
I wish you could still get \"baking liquid\" in the UK. Stork used to
make
it, and then there was Flora Cuisine which was the same. It\'s a
kind of
liquid margarine sold in plastic bottles you keep in the fridge.
amazon.com/dp/B09B79N9MB
Something like that? I see quite a few similar products but they\'re
all a
gallon or larger sizes and seem to be from restaurant supply houses.
Looks similar, though rather a large quantity and not available from
Amazon UK. (Not that I would buy that sort of thing online.)
I doesn\'t say that it can be used for baking cakes. Flora Cuisine said
that is could be used for general frying as well as cake making, but I
never saw the point as there are lots of vegetable oils available for
that. (Margarine is an emulsion of edible oil and water; I suppose
that\'s needed for cake making or people would just use oil.)
Generally, margarine is not recommended for cake making. Baking relies
on a balance between water and fat. The water in margarine can produce
undesirable results.
Bullshit. Its what I normally use and I have never had a bad result.
That is quite simply untrue.
Indeed. I assume that butter is an emulsion in any case.
Yep, that what the butter churn does, produce that emulsion
I\'ve discovered that the solution is to measure the sugar and marge into
a largish Pyrex bowl and put it in the oven set low (70 C is about
right) while I\'m doing something else. After about 15 minutes the fat
should be softened and almost liquid. I then take it out of the oven
which I reset to the baking temperature (180 C).
I cream the sugar and fat together with a wooden spoon, then beat the
egg gently in a small basin and gradually mix it in. Then I sieve the
dry ingredients in and mix thoroughly. It is then in the right
consistency to spoon into the paper cake cases without any need to add
milk.
I use a mixmaster.
C
Cindy Hamilton
Guest
On 2023-05-21, rbowman <bowman@montana.com> wrote:
It\'s available at restaurant supplies. I imagine some of the stuff
labeled \"ghee\" in the U.S. is actually clarified butter.
--
Cindy Hamilton
On Sun, 21 May 2023 11:35:33 +0100, Max Demian wrote:
Indeed. I assume that butter is an emulsion in any case.
https://www.masterclass.com/articles/ghee-vs-clarified-butter-
similarities-and-differences-between-ghee-and-butter
Around 16% water. At least in the US you can find ghee in most markets but
clarified butter seems to be a DIY product.
It\'s available at restaurant supplies. I imagine some of the stuff
labeled \"ghee\" in the U.S. is actually clarified butter.
--
Cindy Hamilton
P
Peeler
Guest
On 21 May 2023 18:01:13 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:
At least your post shows again that you can babble and gossip about just any
off topic sick shit, lowbrowwoman. <BG>
--
More of the pathological senile gossip\'s sick shit squeezed out of his sick
head:
\"Skunk probably tastes like chicken. I\'ve never gotten that comparison,
most famously with Chicken of the Sea. Tuna is a fish and tastes like a
fish. I will admit I\'ve had chicken that tasted like fish. I don\'t think I
want to know what they were feeding it.\"
MID: <k44t5lFl1k3U4@mid.individual.net>
troll-feeding, senile idiot, blabbered again:
https://www.masterclass.com/articles/ghee-vs-clarified-butter-
similarities-and-differences-between-ghee-and-butter
Around 16% water. At least in the US you can find ghee in most markets but
clarified butter seems to be a DIY product.
At least your post shows again that you can babble and gossip about just any
off topic sick shit, lowbrowwoman. <BG>
--
More of the pathological senile gossip\'s sick shit squeezed out of his sick
head:
\"Skunk probably tastes like chicken. I\'ve never gotten that comparison,
most famously with Chicken of the Sea. Tuna is a fish and tastes like a
fish. I will admit I\'ve had chicken that tasted like fish. I don\'t think I
want to know what they were feeding it.\"
MID: <k44t5lFl1k3U4@mid.individual.net>
P
Peeler
Guest
On Mon, 22 May 2023 04:14:02 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:
<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>
--
Richard addressing senile Rodent Speed:
\"Shit you\'re thick/pathetic excuse for a troll.\"
MID: <ogoa38$pul$1@news.mixmin.net>
Speed, the auto-contradicting senile sociopath, blabbered, again:
<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>
--
Richard addressing senile Rodent Speed:
\"Shit you\'re thick/pathetic excuse for a troll.\"
MID: <ogoa38$pul$1@news.mixmin.net>
R
rbowman
Guest
On Sun, 21 May 2023 18:32:00 GMT, Cindy Hamilton wrote:
The jar I have currently is labeled both ways.
amazon.com/dp/B0046IM3K2
It probably is closer to clarified butter than real ghee. It\'s years past
its sell date but smells okay.
On 2023-05-21, rbowman <bowman@montana.com> wrote:
On Sun, 21 May 2023 11:35:33 +0100, Max Demian wrote:
Indeed. I assume that butter is an emulsion in any case.
https://www.masterclass.com/articles/ghee-vs-clarified-butter-
similarities-and-differences-between-ghee-and-butter
Around 16% water. At least in the US you can find ghee in most markets
but clarified butter seems to be a DIY product.
It\'s available at restaurant supplies. I imagine some of the stuff
labeled \"ghee\" in the U.S. is actually clarified butter.
The jar I have currently is labeled both ways.
amazon.com/dp/B0046IM3K2
It probably is closer to clarified butter than real ghee. It\'s years past
its sell date but smells okay.
P
Peeler
Guest
On 21 May 2023 21:55:58 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:
> The jar I have currently is labeled both ways.
HIGHLY interesting, as always, you endlessly gossiping washerwoman!
--
More of the resident senile gossip\'s absolutely idiotic endless blather
about herself:
\"My family and I traveled cross country in \'52, going out on the northern
route and returning mostly on Rt 66. We also traveled quite a bit as the
interstates were being built. It might have been slower but it was a lot
more interesting. Even now I prefer what William Least Heat-Moon called
the blue highways but it\'s difficult. Around here there are remnants of
the Mullan Road as frontage roads but I-90 was laid over most of it so
there is no continuous route. So far 93 hasn\'t been destroyed.\"
MID: <kae9ivF7suU1@mid.individual.net>
troll-feeding, senile idiot, blabbered again:
> The jar I have currently is labeled both ways.
HIGHLY interesting, as always, you endlessly gossiping washerwoman!
--
More of the resident senile gossip\'s absolutely idiotic endless blather
about herself:
\"My family and I traveled cross country in \'52, going out on the northern
route and returning mostly on Rt 66. We also traveled quite a bit as the
interstates were being built. It might have been slower but it was a lot
more interesting. Even now I prefer what William Least Heat-Moon called
the blue highways but it\'s difficult. Around here there are remnants of
the Mullan Road as frontage roads but I-90 was laid over most of it so
there is no continuous route. So far 93 hasn\'t been destroyed.\"
MID: <kae9ivF7suU1@mid.individual.net>
T
The Natural Philosopher
Guest
On 21/05/2023 19:32, Cindy Hamilton wrote:
--
âwhen things get difficult you just have to lieâ
â Jean Claud Jüncker
On 2023-05-21, rbowman <bowman@montana.com> wrote:
On Sun, 21 May 2023 11:35:33 +0100, Max Demian wrote:
Indeed. I assume that butter is an emulsion in any case.
https://www.masterclass.com/articles/ghee-vs-clarified-butter-
similarities-and-differences-between-ghee-and-butter
Around 16% water. At least in the US you can find ghee in most markets but
clarified butter seems to be a DIY product.
It\'s available at restaurant supplies. I imagine some of the stuff
labeled \"ghee\" in the U.S. is actually clarified butter.
IIRC that is precisely what Ghee actually is. Butter minus the water
--
âwhen things get difficult you just have to lieâ
â Jean Claud Jüncker
F
Fredxx
Guest
On 22/05/2023 11:52, The Natural Philosopher wrote:
Not really.
https://en.wikipedia.org/wiki/Clarified_butter
\"Ghee is made by cooking clarified butter longer during the separation
process in order to caramelize the milk solids, resulting in a nutty
flavour when they are filtered out\"
So slightly different with a different flavour.
On 21/05/2023 19:32, Cindy Hamilton wrote:
On 2023-05-21, rbowman <bowman@montana.com> wrote:
On Sun, 21 May 2023 11:35:33 +0100, Max Demian wrote:
Indeed. I assume that butter is an emulsion in any case.
https://www.masterclass.com/articles/ghee-vs-clarified-butter-
similarities-and-differences-between-ghee-and-butter
Around 16% water. At least in the US you can find ghee in most
markets but
clarified butter seems to be a DIY product.
It\'s available at restaurant supplies. I imagine some of the stuff
labeled \"ghee\" in the U.S. is actually clarified butter.
IIRC that is precisely what Ghee actually is. Butter minus the water
Not really.
https://en.wikipedia.org/wiki/Clarified_butter
\"Ghee is made by cooking clarified butter longer during the separation
process in order to caramelize the milk solids, resulting in a nutty
flavour when they are filtered out\"
So slightly different with a different flavour.
R
Rod Speed
Guest
On Mon, 22 May 2023 20:52:37 +1000, The Natural Philosopher
<tnp@invalid.invalid> wrote:
Minus a lot more than just the water.
https://en.wikipedia.org/wiki/Ghee
<tnp@invalid.invalid> wrote:
On 21/05/2023 19:32, Cindy Hamilton wrote:
On 2023-05-21, rbowman <bowman@montana.com> wrote:
On Sun, 21 May 2023 11:35:33 +0100, Max Demian wrote:
Indeed. I assume that butter is an emulsion in any case.
https://www.masterclass.com/articles/ghee-vs-clarified-butter-
similarities-and-differences-between-ghee-and-butter
Around 16% water. At least in the US you can find ghee in most markets
but
clarified butter seems to be a DIY product.
It\'s available at restaurant supplies. I imagine some of the stuff
labeled \"ghee\" in the U.S. is actually clarified butter.
IIRC that is precisely what Ghee actually is. Butter minus the water
Minus a lot more than just the water.
https://en.wikipedia.org/wiki/Ghee
P
Peeler
Guest
On Tue, 23 May 2023 04:27:13 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:
<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>
--
John addressing the senile Australian pest:
\"You are a complete idiot. But you make me larf. LOL\"
MID: <f9056fe6-1479-40ff-8cc0-8118292c547e@googlegroups.com>
Speed, the auto-contradicting senile sociopath, blabbered, again:
<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>
--
John addressing the senile Australian pest:
\"You are a complete idiot. But you make me larf. LOL\"
MID: <f9056fe6-1479-40ff-8cc0-8118292c547e@googlegroups.com>
C
Commander Kinsey
Guest
On Sun, 21 May 2023 11:27:17 +0100, Max Demian <max_demian@bigfoot.com> wrote:
I see no reason it needs to be restricted to heterosexual. I\'m sure those sort do it too, and they can do it twice.
On 21/05/2023 05:01, Commander Kinsey wrote:
On Mon, 24 Apr 2023 11:16:36 +0100, Max Demian <max_demian@bigfoot.com
wrote:
On 23/04/2023 20:06, rbowman wrote:
On Sun, 23 Apr 2023 13:14:37 GMT, Cindy Hamilton wrote:
Sponge cakes aren\'t all that popular in the U.S. Butter cakes rule the
roost. They are leavened with chemicals such as baking powder or
baking
soda.
Boston Cream Pie... Probably could leave the cake out entirely and it
would be just as good.
\"Creampie\" is a euphemism for something else...
Is that something to do with jizz and cabin boys?
My understanding is that it is strictly heterosexual.
I see no reason it needs to be restricted to heterosexual. I\'m sure those sort do it too, and they can do it twice.
A
Anthony William Sloman
Guest
On Sunday, June 18, 2023 at 8:00:43â¯AM UTC+10, Commander Kinsey wrote:
<snip>
https://simple.wikipedia.org/wiki/Creampie_(sexual_act)
That would seem to be correct.
> I see no reason it needs to be restricted to heterosexual. I\'m sure those sort do it too, and they can do it twice.
The Scottish wanker is either confused. or familiar with the use of the word in a different context with a different meaning - which is to say a different word, even if it is spelled the same way, Obviously it sounds different in a Scottish accent.
--
Bill Sloman, Sydney
On Sun, 21 May 2023 11:27:17 +0100, Max Demian <max_d...@bigfoot.com> wrote:
On 21/05/2023 05:01, Commander Kinsey wrote:
On Mon, 24 Apr 2023 11:16:36 +0100, Max Demian <max_d...@bigfoot.com> wrote:
On 23/04/2023 20:06, rbowman wrote:
On Sun, 23 Apr 2023 13:14:37 GMT, Cindy Hamilton wrote:
<snip>
Boston Cream Pie... Probably could leave the cake out entirely and it would be just as good.
\"Creampie\" is a euphemism for something else...
https://simple.wikipedia.org/wiki/Creampie_(sexual_act)
Is that something to do with jizz and cabin boys?
My understanding is that it is strictly heterosexual.
That would seem to be correct.
> I see no reason it needs to be restricted to heterosexual. I\'m sure those sort do it too, and they can do it twice.
The Scottish wanker is either confused. or familiar with the use of the word in a different context with a different meaning - which is to say a different word, even if it is spelled the same way, Obviously it sounds different in a Scottish accent.
--
Bill Sloman, Sydney