Early Risers.

[monkeysarefun]

1 hour ago, PhilJ W said:

I wonder if you could do it yourself using one of those 3D pens?

Resin doesnt bond very well to other materials, its not meant as an adhesive. and is quite brittle too.  Ignoring the "is it safe to drink from?" question, superglue and baking soda would be the best bet.

Edited January 27 by monkeysarefun

[monkeysarefun]

6 minutes ago, Ozexpatriate said:

I saw the end of it live, late at night. It was on some deep cable channel (it might have been Fox Sports 2) - I don't know how I found it. It was good, even if Brisbane lost.

 

 

And Brisbane  lost all over again with pretty much the same level of tension the next night, in the NRL..... 

 

Would have been a sad weekend for Queenslanders.

Edited January 27 by monkeysarefun

[Coombe Barton]

5 hours ago, pH said:

Are you proposing many small exams throughout the course? Would that not significantly increase staff workloads?

A return to exams would not happen. All I'm proposing is that that step would be a solution

[iL Dottore]

8 hours ago, Tony_S said:

And two 30 second blasts in the microwave, forking the eggs in-between each 30 second blast?

Of course not.

 

MW ovens are, at best, good for defrosting and warming things up. To use them to cook delicate things, like scrambled eggs, is akin to using a chainsaw in railway modelling. You could do it, but why?

[iL Dottore]

9 hours ago, Ozexpatriate said:

 

Biscuit - savory scone with butter and jam

“Biscuit” with butter and jam? Well it takes all sorts I suppose.

 

”Biscuits” (the savoury American version and not be confused with sweet biscuits a.k.a. Cookies) is one of those American dishes which - when done well - can be amazing, but when done badly…. Yuk*

 

Having spent a few years south of the Mason-Dixon Line, I came to appreciate Biscuits, especially

• Sausage and biscuit (where I was “sausage” was a round, spicy, patty)
• Biscuits and “gravy” (a gravy utterly unlike anything you get in the UK
• Chicken potpie (where biscuits are baked on top of the filling instead of pastry)

Finally, whilst ambling down that particular stretch of Culinary Memory Lane I must mention two other Southern staples which are - if done well - very more-ish:

• Spoonbread
• Hush puppies

Yum!
 

* sometimes these dishes can be incredibly salty. When I was a student (1970s) a sausage and egg biscuit was a much loved treat, fast-forward 25 years to a business trip to the US, I decided to have a nostalgic treat for breakfast - a sausage and egg biscuit, which was so salty as to be inedible ☹️😢 (a bad batch, perhaps?)

[iL Dottore]

7 hours ago, monkeysarefun said:

Resin doesnt bond very well to other materials, its not meant as an adhesive. and is quite brittle too.  Ignoring the "is it safe to drink from?" question, superglue and baking soda would be the best bet.

The Japanese use Urushi for Kintsugi. Urishi is a form of lacquer and is definitely not a quick fix (the Wiki page on it is quite eye-opening, no wonder Kintsugi is the province of skilled artists, craftsmen and artisans).

 

Edited January 28 by iL Dottore
Typo

[iL Dottore]

8 hours ago, PhilJ W said:

I was never to fond of scrambled egg, I prefer an omelette, of which I am a dab hand at making. The trick is to first get the pan very hot then whisk the mixture until it foams turn the heat down to a minimum and then pour into the pan rapidly with a circular motion starting in the centre. I use single cream rather than milk in the mixture as it reduces spitting.

A question Phil, if I may.

 

I read many, many years (probably in one of Len Deighton’s cookery articles for the Observer) that the best omelettes are made in a dedicated pan - used only to make omelettes - which is never washed with soap and water, just wiped out with a paper towel after each use.

 

Is that what you do?

[Barry O]

Ey up!

 

London day at Pontecarlos show yesterday. Someone tried to nick a wagon.. he dropped it and scarpered when challenged.

 

Overheard an exhibition manager for another show over the hills talk8ng about the layout " shame it peco teack" .. it isn't. 

"Shame the trains are too short" nope.. just like the prototype...

"Shame the blue ..Ullman is only 6 cars".. I didn't say anything but some other visitors shook their heads...what a doilum!

 

Belated Happy Birthday  to Debs! Please pass it on @New Haven Neil.

 

Time to get up and attem as day 2 of the show continues at 10am..

 

@Grizz.. my team won yesterday..  at last Sunderland remembered how to putthe ball into the net thingy! I am sure @Smiffy2 would be happy as well.

 

Stay safe.. enjoy whatever you do!

 

Baz

 

 

[jjb1970]

On omelette, I like the style in Japan and much of Asia in which the outside is sealed and quite well done, but inside that 'skin' it is quite runny. A lot of people recoil as they consider such an omelette under cooked but I find it the perfect way to enjoy an omelette (then again I like scrambled eggs runny so it may be something of a thing I have).

[jamie92208]

9 hours ago, Andy Hayter said:

Ditto.  My handwriting now  looks like shorthand - but nothing that a Pitman trained secretary would ever decipher. 

My handwriting was poor at school, despite my teacher mother trying to teach me Marion Richardson style.  It got worse in two years of note taking at Uni and Poly.  I can read it which is what matters. The long running family letter that Comes round from my cousins every few months is mainly handwritten.  The two Canadian cousins type theirs and email them for inclusion.  There is certainly a real pleasure in reading handwritten letters. 

 

It's fine and may even get sunny here.  The beetle drive went well and much fun was had. This morning the market then some unspecified pottering. 

 

Jamie

[Grizz]

Good morning ERers.

 

My alarm went off at 05:00 today as number 1 cub needed to be dropped into Gotham City for the start of his 12 hour Sunday. 
 

This was a bit like the old days for me but slightly better as back then when I was dragging my butt into London, my alarm would go off at 03:45. So it is definitely an improvement on that. I do not miss that commute. 
 

Mrs Grizz didn’t have a good nights sleep. But I do detect a slight change as she requested a couple of crumpets topped with local honey as soon as I arrived back. However she’s still not good, especially as she didn’t want her Mokka this morning, settlling for a mug of tea instead. It is encouraging to see an uptake of fodder though. 
 

Number one cub had a fantastic day out in Sheffield along with the other travelling Brighton fans. The trains ran on time both there and back. That is the first time that he has visited Sheffield or, I am ashamed to say, the first time he has ever been to Yorkshire. Perhaps subconsciously as a family we felt that we might be slightly unwelcome as 30 or so generations ago we came by long boat…
 

He commented on how friendly the home fans were. Brighton eventually, and possibly slightly controversially, won 5-2.
Returning in high spirits he had a slightly croaky voice from all the singing, both in the ground and on the train on the way home. 
 

With Mrs Grizz being as unwell as she is we are only too well aware of how so very much she does for our family and I would be completely lost in this world without her. She is without doubt one of the most intelligent, kind, capable and amazingly adaptable people I have ever known.
The disruption to normal service means that field ornament duties beckon again this afternoon, but first thing I’m on cooking detail. This is partly my own fault as I mistakenly took sausage meat out of the freezer yesterday morning thinking that it was a bag of delicious locally produced sausages. So at Mrs Grizz’s suggestion I’m going to bake it in a shallow dish and then cut it into slices. The best bit is that it is exactly the same sausage meat mix used in the sausages that I had intended to use in the first place. 
 

Hopefully I’ll be out in my workshop doing some muddling for the remainder of the day, with occasional visits, at a descreet distance, to check on the sick ward. 
 

Have a great day all ERers.

 

ATB Grizz

[DaveF]

A grey start with a lot of red in the south west as the sun prepares to come up, I think it will be obscured by cloud all day.

 

Church shortly but before then the first e mails and phone call with more later after coffee.  I've got to think what to have for lunch, I forgot to thaw some meat last night so it may be something ready to eat done in the microwave, not really my favourite for Sunday.

 

Not much else planned yet but I will probably finish captioning photos of Switzerland's railways in 1990 for flickr and here.

 

David

[Hroth]

@Grizz   If you cut your soss meat slices into long, thin portions, you'll have...  Sossiges!

 

Hope Mrs Grizz continues to improve, to save you from culinary diversions and the Field Ornaments!

 

[Grizz]

46 minutes ago, Hroth said:

@Grizz   If you cut your soss meat slices into long, thin portions, you'll have...  Sossiges!

 

Hope Mrs Grizz continues to improve, to save you from culinary diversions and the Field Ornaments!

 

Thanks Hroth, I’d never thought of that. I do love soss sarnies, so that could be our lunch today. Mmmm lovely. Thanks mate. 

 

A chef I definitely am not, but I do a good full breakfast so I am told. Occasionally I have knocked up a meal for the family that has gone down so well that they have asked to me to do it again….problem is that I can never remember what I did to achieve such culinary delights in the first place. If ever my efforts are any good then they are best described as uniquely spontaneous good fortune events. 
 

With regard to the field ornaments, although they do know me quite well I am not ‘MUM’, but perhaps because of this they seemed to be very tolerant of me yesterday.

When I went out to them they actually seemed gave me a collective look that said “Oh it’s you. Where is MUM then? Well if you’re going to be doing this we will take it easy on you, just as long as we get fed”.

 

One of them had a huge bramble tangled up in her tail. She is bottom of the herd and is therefore a bit nervous. But she was so good and let me remove it whilst she ate her hay, even though it took 15 minutes or so to cut it out. I’ve no idea what she had been up to to get it so wrapped up in it. But that’s field ornaments for you. 
 

 

Edited January 28 by Grizz

[Erichill16]

Morning All,

After a bit of negotiating with black dog a visit to Pontecarlo and a possible chinwag with @Barry O is a distinct possibility.

Bettergerramoveon.

Dont like my scrambled eggs ‘sloppy’.

Robert

Edited January 28 by Erichill16

[Winslow Boy]

1 hour ago, Grizz said:

Thanks Hroth, I’d never thought of that. I do love soss sarnies, so that could be our lunch today. Mmmm lovely. Thanks mate. 

 

A chef I definitely am not, but I do a good full breakfast so I am told. Occasionally I have knocked up a meal for the family that has gone down so well that they have asked to me to do it again….problem is that I can never remember what I did to achieve such culinary delights in the first place. If ever my efforts are any good then they are best described as uniquely spontaneous good fortune events. 
 

With regard to the field ornaments, although they do know me quite well I am not ‘MUM’, but perhaps because of this they seemed to be very tolerant of me yesterday.

When I went out to them they actually seemed gave me a collective look that said “Oh it’s you. Where is MUM then? Well if you’re going to be doing this we will take it easy on you, just as long as we get fed”.

 

One of them had a huge bramble tangled up in her tail. She is bottom of the herd and is therefore a bit nervous. But she was so good and let me remove it whilst she ate her hay, even though it took 15 minutes or so to cut it out. I’ve no idea what she had been up to to get it so wrapped up in it. But that’s field ornaments for you. 
 

 

I'd be careful if I were you. They may be gentle and 'understanding' at the moment,  but after a few days of tolerating you not doing it 'correctly' they may decide you need to be 'educated' into doing it correctly. 

 

One of our 'colonial' chums will I believe be able to put you straight.

[BSW01]

Good morning everyone

 

A dull start to the day here in England’s northwest corner, but thankfully not much wind and no rain. Another day behind closed doors beckons, with more domestic tasks to do and the weekly check on the house plants too! Other than that there’s not much else to report. I’ll be glad when I can get back to my normal routine, but that’ll have to wait until after the 8th of next month when Sheila has her next post op check up. 
 

Back later. 
 

Brian

[New Haven Neil]

Morning, not sure how it's not windy at Brian's as it is in tornado mode here once again.  Wild.

 

Nice meal out last night with good friends to celebrate Mrs NHN's 60th, really tasty curry at Vellikas, which had gone downhill a bit but has pulled it's socks up really well.  There is strong competition in the shape of Chingans down the other end of town, but both are ultimately owned by the same guy although Chingans is sort of run at arms length.

 

Our super new ferry continues to have teething problems, it put to sea last week on the really bad day as it's proper berth is under modification, and the seaward side one isn't safe in high winds, only for it to take some structural damage.  It missed a full round trip as a crack somewhere around the bow thrusters was attended to.  A little worrying, it seems to have had more than its fair share of niggles although JJB thought the shipyard that built it had a good reputation.  The Facebook naval architects are having a field day of course, with a lot of ill thought criticism.

[PhilJ W]

4 hours ago, iL Dottore said:

The Japanese use Urushi for Kintsugi. Urishi is a form of lacquer and is definitely not a quick fix (the Wiki page on it is quite eye-opening, no wonder Kintsugi is the province of skilled artists, craftsmen and artisans).

 

I Googled Urushi and apparently shellac is a good substitute for Kintsugi. An added benefit is that shellac is easier to use. (And instructions are on the net).

3 hours ago, iL Dottore said:

A question Phil, if I may.

 

I read many, many years (probably in one of Len Deighton’s cookery articles for the Observer) that the best omelettes are made in a dedicated pan - used only to make omelettes - which is never washed with soap and water, just wiped out with a paper towel after each use.

 

Is that what you do?

 I do not wash the pans in soap and water and as you say just wipe them out with a paper towel while they are still warm. The only cooking medium I use is extra virgin olive oil used sparingly. The two pans that I use are both *Teflon coated the main pan is about six or seven inches and a smaller one about the size of a bap that just takes a single egg, perfect for an egg butty. I have only used the smaller one for eggs but I might try it for an omelette soon (omelette bap anyone?). I don't like my eggs runny whatever way they are prepared, even boiled I like them hard. *It's recommended that Teflon frying pans are not washed in soap and water, just wiped out with paper towel.

[PhilJ W]

Morning all from Estuary-Land. A good nights rest, I didn't get up until almost nine. Only one call out from bladder control and Arthur Itis is quiet at the moment. Not sure what to do today but first I have to catch up on RMweb.

[monkeysarefun]

2 hours ago, Grizz said:

One of them had a huge bramble tangled up in her tail. She is bottom of the herd and is therefore a bit nervous. But she was so good and let me remove it whilst she ate her hay, even though it took 15 minutes or so to cut it out. I’ve no idea what she had been up to to get it so wrapped up in it. But that’s field ornaments for you. 

 

 

Its an obvious  trick!!!!!!       it was hoping to fool  you into getting  up  close enough so it could give it a flick  and have your eyes out.

 

  You need to put  heavier chains on them.

 

 

 

Pick who does the most murdering  of innocent  Australians:

 

 

 

 

 

 

 

 

 

 

 

 

 

Edited January 28 by monkeysarefun

[Hroth]

4 hours ago, iL Dottore said:

I read many, many years (probably in one of Len Deighton’s cookery articles for the Observer) that the best omelettes are made in a dedicated pan - used only to make omelettes - which is never washed with soap and water, just wiped out with a paper towel after each use.

 

The Len Deighton cookery articles were published in book form* some time ago.  I've a copy, but can I find it?

 

Nooooooooooooooooooooo.....

 

* https://www.amazon.co.uk/Action-Cook-Book-Len-Deighton/dp/0007305877

[jjb1970]

Dangerous Australian stuff,  I just bought a box of four n'twenty steak pies, does that count?

[Hroth]

Just now, jjb1970 said:

Dangerous Australian stuff,  I just bought a box of four n'twenty steak pies, does that count?

 

Have you enough thick pea soup to accompany them with?

[monkeysarefun]

14 minutes ago, jjb1970 said:

Dangerous Australian stuff,  I just bought a box of four n'twenty steak pies, does that count?

 

Heat them up to a thousand degrees, anything less than 3rd degree burns to the roof of your mouth is undercooked.

 

Done right they'll put gravel in your voice. Serving suggestion: