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  1. #1
    Senior Member Touring Pro (Japanese Tour)
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    Default Favourite Snacking food

    My hubby and I were just debating the finer points of snacking foods.... I reckon Macamadamia's are the BEST !!!! he thinks chips are better...

    what are yours....?

    Cheers

    Keza

  2. #2
    Senior Member Golf Hall of Fame Inductee
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    Default

    beer
    --
    Criticism doesn't bother me, as it means I am doing something and people are watching.
    Handy-Cap

  3. #3

    Default

    cold rock

  4. #4
    Senior Member Golf Hall of Fame Inductee
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    Default

    dry Vita-wheat biscuits

    i eat them all the time.
    Originally Posted by sms316
    Without rules there is anarchy.

  5. #5
    Member Touring Pro (Von Nida Tour)
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    Default

    Caz - chocoate covered macadamias
    Paul - savoury Shapes

  6. #6
    Senior Member Grand Slam Winner
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    Padstow, Sydney NSW
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    Default

    my Daughter's LCM Rice Bubble Bars are nice. Just have to not get caught eating them she goes off
    Grant

    Grunt's Golflink
    TM Burner - Cobra F Speed 3W - TM Draw 3H - TM Burner 4i-AW - Vokey 54/58 Wedges - Wilson 8862 Blade


  7. #7
    Senior Member Touring Pro (Japanese Tour)
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    Default

    Quote Originally Posted by jarro
    dry Vita-wheat biscuits  

    i  eat them all the time.
    Is that how you stay wafer thin ?

    Cheers

    Keza

  8. #8
    Senior Member Touring Pro (European Tour)
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    Default

    Where do I start?

    Hot bacon and mushroom dip with crusty bread
    Sweet chilli and cream cheese with crackers
    Mint slice biccies
    Prawn chips
    Donuts (chocolate iced)
    Salsa, sour cream and corn chips

    Now that's what I shouldn't be snacking on - it should be bananas and apples.

  9. #9
    Member Touring Pro (Aust PGA)
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    Default

    anything covered in salt, or BBQ flavouring

  10. #10
    Senior Member Golf Hall of Fame Inductee
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    Default

    Quote Originally Posted by Keza_G
    Quote Originally Posted by jarro
    dry Vita-wheat biscuits  

    i  eat them all the time.
    Is that how you stay wafer thin ?

    Cheers

    Keza
    yeah right

    i just love the taste of them
    Originally Posted by sms316
    Without rules there is anarchy.

  11. #11
    Senior Member Touring Pro (PGA)
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    Bradenton Beach FL ......I wish.
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    Default

    Tim Tams
    Mint Slices
    Chocolate almonds.

  12. #12
    Senior Member Order of Merit winner
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    Default

    pistachio nuts and VB stubbies.

  13. #13
    Member Touring Pro (Von Nida Tour)
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    Default

    Pork crackling and Dr Tooheys Old! Disgusting I know, mmmm but so am I.
    When the going gets weird, the weird turn pro. h.s.t.
    In a world without walls and fences, who needs windows and Gates.

    Wavemaker\'s Golflink

  14. #14
    Senior Member Touring Pro (European Tour)
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    Default

    *drool* pork crackling - yummmmmm!

  15. #15
    Senior Member Touring Pro (European Tour)
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    Default

    Pods.

    Terry.
    Smugmug

    "Your Mamma wouldn't fit in the can Bro"

  16. #16
    Senior Member Golf Hall of Fame Inductee
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    Default

    Quote Originally Posted by jarro
    Quote Originally Posted by Keza_G
    Quote Originally Posted by jarro
    dry Vita-wheat biscuits  

    i  eat them all the time.
    Is that how you stay wafer thin ?

    Cheers

    Keza
    yeah right  

    i just love the taste of them  
    Do they have taste?

    My favourite in Europe was Straciatella Gelati!!! (otherwise known as choc chip ice cream)

    But back to normal life now, I have a very sweet tooth so my vice is chocolate.
    Handic(r)ap | 2024 Eclectic | WITB | GolfMap

    10 glorious tours of the Uncivil War

  17. #17
    Member Touring Pro (Von Nida Tour)
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    Default

    Just had some washed rind Brie as part of an antipasto plate and that was pretty damn good, so add smelly cheeses to the list, still disgusting!
    When the going gets weird, the weird turn pro. h.s.t.
    In a world without walls and fences, who needs windows and Gates.

    Wavemaker\'s Golflink

  18. #18
    Senior Member Major Winner
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    Default

    Schnitzel.

    I just went to the local restaurant - Austrian Schnitzelhaus. Sen-bloody-sational. I could suck on a schnitzel any time.

    Kill it. Crumb it. Fry it.
    Lucy Harris smart smart smart, Martin Harris dumb.

  19. #19
    Senior Member Golf Hall of Fame Inductee
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    Default

    food


  20. #20
    Senior Member Touring Pro (European Tour)
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    Mornington Peninsula Victoria
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    Default

    King Island blue brie spread on dried apricots
    Really good olives
    chocolates with nuts in it ( no comments pleease)
    cheese twisties
    bbq shapes
    FlowerGolf

    What's in the bag

    Driver :Taylormade R7 draw HT
    3 & 5 wood -Taylormade R7 draw
    Hybrid - TM R7 draw 22,28
    5 - SW Taylormade XD Burner
    60 - Wishon wedges
    Putter - Yes Natalie
    Ball - Whatever!!

  21. #21
    Member Touring Pro (Von Nida Tour)
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    Default

    Hey FG, I just had the apricots and blue for lunch at Mboros newest restaurant. Fantastic!!!!
    When the going gets weird, the weird turn pro. h.s.t.
    In a world without walls and fences, who needs windows and Gates.

    Wavemaker\'s Golflink

  22. #22
    Senior Member Touring Pro (PGA)
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    Default

    It beats talk about Multiculture crap

    sour cola bottle jelly candy is ALWAYS my top pick.

    Seriously I will go kill myself if they don't sell it anymore.

  23. #23
    Site Owner Golf Hall of Fame Inductee
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    Default

    Milo.

  24. #24
    Legend of OZgolf Touring Pro (European Tour)
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    Default

    At the moment....biscuits..any kind..with my coffee..man I love Arnotts Family Favourites..mmmm Kingstons, Short Breads, Monte Carlo etc etc....OH MY GOD!!!
    RIP 1974-2006

  25. #25
    Legend of OZgolf Touring Pro (European Tour)
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    Default

    Quote Originally Posted by andylo
    It beats talk about Multiculture crap

    sour cola bottle jelly candy is ALWAYS my top pick.

    Seriously I will go kill myself if they don't sell it anymore.
    I agree andy..those sour colas are bloody superb!!!
    RIP 1974-2006


 

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