Richard Hammond

Do you like hamsters?

I do, so send these young lads a nice message.

http://www.thescottishsun.co.uk/scotsol/homepage/news/2807245/Hamster-yobs-in-sick-Bebo-boasts.html

http://www.bebo.com/chrisedwards1 email:

www.bebo.com/FuBu07

 

I blame the muslims.

 

Microwaving them is inexcusable.

Spatchcocking is the only civilised way.

</ob>

 

Hamsters are kosher, right?

 

Seeing as it's sweaties you'd have thought deep frying was the way.

 

Don't forget to marinade it in high-fructose corn syrup first.

 

Or maybe marinade in Richard Gere?

 

I had visions of a nicely browned spatchcocked hamster lightly coated
in a drizzle of fine gravy, a wee touch of cranberry sauce at the side
a light garnish of the tiniest heads of broccoli and some finely cut
miniature potatoes with a light dusting of red pepper.

Red wine to accompany I think..

 

Glucose fructose syrup, yummy, try and find a jar of marmaldae these days
that doesn't have that as the first ingredient.

 

I used to have a great recipe for peanut brittle from the Vancouver
Sun using corn syrup:

a) put relevant (forgotten) amounts of corn syrup and crystal sugar in a
pyrex casserole dish
b) microwave for X minutes (so the syrup gets hot and dissolves the sugar)
c) stir in raw peanut kernels and nuke for another few minutes (so the already
hot mixture starts scorching the peanuts and this continues with further heat)
d) stir in a goodly amount of bicarbonate of soda and immediately pour into
a flat tray to spread and cool (the now toffee-textured mixture is foamed by
the decomposing bicarb, then cools to a hard slab)
e) enjoy!

There seem to be a lot of similar recipes on the Web; some add the
P-nuts to the original mixture.


--
Ivan Reid, School of Engineering & Design, _____________ CMS Collaboration,
Brunel University. Ivan.Reid@[brunel.ac.uk|cern.ch] Room 40-1-B12, CERN
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WP7# 3000 LC Unit #2368 (tinlc) UKMC#00009 BOTAFOT#16 UKRMMA#7 (Hon)
KotPT -- "for stupidity above and beyond the call of duty".

 

In Batter of course

Steve Terry

 

neither cloven hooved or ruminating? I think not.

 

Is that where you wrap them in duct tape to prevent them from
splitting?

-- -

Culex -- the Infamous Culex

 

My wifes wonderful Three Fruit Marmalade doesn't, and it's fucking
lovely.

Brian

 

Just made a batch of *my* Three Fruit Marmalade, and that's both lovely
and glucose fructose syrup free, too.

--
Veggie Dave
http://www.iq18films.co.uk

"To assert that the earth revolves around the sun is as erroneous as to claim
that Jesus was not born of a virgin." Cardinal Bellarmine

 

It may be lovely, but it isn't glucose fructose syrup free.

If you heat sucrose (sugar) in water with an acid (e.g. oranges) some
of it is "inverted" into glucose and fructose. So your marmalade does
contain glucose/fructose syrup, you just made it while cooking the
marmalade rather than beforehand.

If you somehow managed to prevent a large proportion of the sugar
being inverted, your marmalade would probably crystalise when it
cooled.

Lyle's golden syrup is glucose/fructose syrup. It even says
"PARTIALLY INVERTED REFINERS SYRUP" on the tin. They just think
"golden syrup" is a more consumer-friendly name.

-- Richard