I'm so glad that this goolie/goolies thing has been mentioned, because every time a girl Buffista refers to her 'goolie' I ask myself if this is special Buffista slang, or if it's a US thing. 'Cause it means 'bollock' in English, ie 'ball', ie 'testicle', and is thus generally just referred to in the plural.
And yes, in
English
English, 'fanny' = 'pussy', only not such a crass term.
Yay! Go Team Wombles!
t / earwormed: Underground, overground, wombling free! /The Wombles of Wimbledon common are we/ Making good use of the things that we find/ Things that the everyday folk leave behind/ Uncle Bulgaria, he can remember the days when he wasn't behind the times......
I don't know the tune for that and I'm listening to a...I'm not sure exactly how to describe it, but there's a song with a mariachi band in it...but I can make the lyrics fit so it's interesting.
Entirely random question: On that Aussie in America site, there are several mentions of pizza with egg. What sort of egg is this? The two possibilities I've come up with are fried or a sliced hard boiled egg, but I could be completely off base.
Hil, I don't think I've ever had pizza with egg in my life, but my guess would be they're trying to replicate the traditional Australian hamburger, in which case it would be a fried egg.
Interesting Angus. The traditional Australian hamburger is also a traditional Oregonian hamburger. One local chain pub refers to it as the "Wilbur".
Well, we would also put sliced beetroot on it.
t barf
If sliced beetroot = one very thin slice of pickled beet - not unknown.
Interesting. I'm trying to figure out what fried egg on pizza or burgers would taste like. Is beetroot what we'd call beets? Because I have beet issues, probably due to being fed borsht at an impressionable age.
I'll take the beets over the fried egg any day. Ick.
Yep, if it's what goes into borsht, it's the same thing.
But on a hamburger it has to come out of a tin. Only that way is the desired effect obtained of leeching juice and turning the rest of the burger purple.
