Thread: how does one eat a vanilla slice?

Originally Posted by Grockle

Did you have that at school dinners here then Lou?

only middle school........but more so at home.

I ate lots of poor peoples meals when I was a kid..

did you know that stew and casserole do not flush down the toilet those chewy bloody lumps of the cheapest meat floated. nothing worse then fishing them out again to hide the evidence you were moments ago trying to get rid of

Originally Posted by dullbird

only middle school........but more so at home.

I ate lots of poor peoples meals when I was a kid..

did you know that stew and casserole do not flush down the toilet those chewy bloody lumps of the cheapest meat floated. nothing worse then fishing them out again to hide the evidence you were moments ago trying to get rid of

Did you used to live near Nottingham Lou,'cos our loo was often backing up

Originally Posted by cooper

They were an outstanding feature of this dog.I always said that if mine were that big I wouldn't wear trousers either.

Originally Posted by Grockle

Did you used to live near Nottingham Lou,'cos our loo was often backing up

no thank god otherwise you would of been to blame for me not being able to flush it.

Originally Posted by cooper

They were an outstanding feature of this dog.I always said that if mine were that big I wouldn't wear trousers either.

Originally Posted by V8Ian

Nah, it only becomes an off topic if he posts pics.

Originally Posted by abaddonxi

Nah, it only becomes an off topic if he posts pics.

Thanks for clearing that up Simon.

You turn it on its side so you don't bite the top and bottom together

How come they make them with custard in here????? a proper slice is made with cream, theres a chain of coffee shops on the GC that do the cream ones, just like the custard ones, you end up looking like a small child, after eating one.

The Mille-feuille (French pronunciation: [mil fœj], "thousand sheets"), Napoleon (U.S.), vanilla slice, cream slice or custard slice (Commonwealth countries) is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips, and combed. The name is also written as "millefeuille" and "mille feuille".