| Comment | Be fancier: make a whisky cream sauce. Heat up a wee pan, add two shots of whisky per person, bubble away for a few seconds, light it on fire, let it boof away for about thirty seconds, pour in double cream, a wee bit of wholegrain mustard, butter, salt and pepper and there you go. Pour over some whisky on the plate afterwards, mind. Plus, no fucking carrots, walloper. I bet your potatoes were shite as well. |
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