Logs of [60 Oracle] Failethe (Barbarian) <Anonymous> KSing

[Ravager]

The smart thing to do is invest in a sausage rack. It pays for itself after a couple of months.

[skarlorn]

^ i wanna see fraps of that

[Ravager]

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[Lhancelot]

Originally Posted by Ravager [You must be logged in to view images. Log in or Register.]

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A rack of sausages will kill a thread every time. [You must be logged in to view images. Log in or Register.]

[Barcelona]

Did you know? Apparently , www.sausagerack.com is available

[skarlorn]

+5 points to ravager

[Lhancelot]

Originally Posted by skarlorn [You must be logged in to view images. Log in or Register.]

+5 points to ravager

I think Ravager deserves Poster of the Week tbh.

He's been hitting the forums with sarcasm, humor, and on-point logic consistently with no under the belt or dirty personal attacks.

A+ posting, Ravager!

[fadetree]

Well, what good is a sausage without some buns? I find that a nice bun really makes the sausage.

But enough about {food|juvenile genital references}, please return to sniping at each other about..uh..well whatever it was that OP was on about that outraged the community.

[Lhancelot]

Originally Posted by fadetree [You must be logged in to view images. Log in or Register.]

Well, what good is a sausage without some buns? I find that a nice bun really makes the sausage.

But enough about {food|juvenile genital references}, please return to sniping at each other about..uh..well whatever it was that OP was on about that outraged the community.

Dude, nice point. Sometimes people get so focused on the size of the meat and totally forget about the buns!

Depending on the size and type of the meat - the volume of the buns, texture of the buns can really set the meat off quite nicely.

[maskedmelonpai]

Originally Posted by Ravager [You must be logged in to view images. Log in or Register.]

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not sure id be comfortable with this vulgar display in my kitchen or anywhere else for that matter. where you put something like that?

also, glad to see all the appreciation out there for good buns. they a important consideration and something i pay special attention too. I try to keep mine light and fluffy. dont mind them getting squished once they paired with sausages, but there little more depressing than a package of squished buns. you don't even need open it to know they squished usually.