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What's your mince option?


  • Total voters
    11
Thats what my mum does, 1/2 pork 1/2 beef, and when you cut it in 1/2 there is a hard boiled egg in it, not sure how she gets the egg to keep it's shape, maybe she boils it first then puts it in the loaf or maybe magic dunno.
But it's good, you can eat as is with a side dish, or slice up and put in bread with mustard.

That's the way. I could have mustard on anything I reckon. When you're having a couple of beers nothing better thank plain chips dipped in hot English mustard.
 
That's the way. I could have mustard on anything I reckon. When you're having a couple of beers nothing better thank plain chips dipped in hot English mustard.

Fark, Hot English, that's for hardcore kunce, burns all the way to the arsehole.
Im still on the beginners stuff, German mustard, it's mild.
My oldman graduated to the horse radish, that shit puts some hairs on your chest.
And don't get me started on the American mustard rubbish, it's yellow mayo not mustard.
 
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Hot english mustard, horseradish, wasabi, pretty much all the same m8! They're there for everyone to snort for shits and giggles at house parties.
 
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