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BS: All welcome on this thread

DMcG 29 Aug 17 - 12:52 PM
Dave the Gnome 30 Aug 17 - 04:22 AM
Raggytash 30 Aug 17 - 04:40 AM
Dave the Gnome 30 Aug 17 - 06:30 AM
MikeL2 30 Aug 17 - 06:45 AM
Dave the Gnome 30 Aug 17 - 10:39 AM
Kampervan 30 Aug 17 - 12:24 PM
Steve Shaw 30 Aug 17 - 12:38 PM
keberoxu 30 Aug 17 - 02:06 PM
Dave the Gnome 30 Aug 17 - 02:33 PM
MikeL2 30 Aug 17 - 02:42 PM
Steve Shaw 30 Aug 17 - 05:01 PM
Keith A of Hertford 31 Aug 17 - 04:49 AM
Mr Red 31 Aug 17 - 05:08 AM
Dave the Gnome 31 Aug 17 - 05:15 AM
Raggytash 31 Aug 17 - 05:20 AM
Keith A of Hertford 31 Aug 17 - 05:30 AM
Raggytash 31 Aug 17 - 05:36 AM
Steve Shaw 31 Aug 17 - 05:51 AM
Raggytash 31 Aug 17 - 06:02 AM
Steve Shaw 31 Aug 17 - 06:40 AM
Dave the Gnome 31 Aug 17 - 06:47 AM
Raggytash 31 Aug 17 - 06:51 AM
Steve Shaw 31 Aug 17 - 07:06 AM
Raggytash 31 Aug 17 - 07:19 AM
Dave the Gnome 31 Aug 17 - 08:04 AM
Donuel 31 Aug 17 - 08:52 AM
Dave the Gnome 31 Aug 17 - 08:58 AM
Will Fly 31 Aug 17 - 09:30 AM
Dave the Gnome 31 Aug 17 - 09:44 AM
Donuel 31 Aug 17 - 01:39 PM
DMcG 31 Aug 17 - 02:37 PM
Raggytash 01 Sep 17 - 02:54 AM
DaveRo 01 Sep 17 - 04:13 AM
Keith A of Hertford 01 Sep 17 - 05:02 AM
Mr Red 01 Sep 17 - 06:24 AM
Nigel Parsons 01 Sep 17 - 10:34 AM
Nigel Parsons 01 Sep 17 - 10:37 AM
Dave the Gnome 01 Sep 17 - 10:45 AM
DMcG 01 Sep 17 - 12:03 PM
Donuel 01 Sep 17 - 03:43 PM
Donuel 01 Sep 17 - 05:48 PM
DMcG 02 Sep 17 - 04:51 AM
Dave the Gnome 02 Sep 17 - 12:26 PM
Stanron 02 Sep 17 - 01:54 PM
DMcG 02 Sep 17 - 02:22 PM
Donuel 02 Sep 17 - 05:45 PM
Steve Shaw 02 Sep 17 - 06:31 PM
Dave the Gnome 03 Sep 17 - 03:43 AM
Steve Shaw 03 Sep 17 - 06:25 AM
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Subject: RE: BS: All welcome on this thread
From: DMcG
Date: 29 Aug 17 - 12:52 PM

... goal, and achieved. A rather run down pub nearby has be recently restored as part of a fairly good chain (Hall and Woodhouse) so we took put lunch there. Carved into the door on the way in was a verse and chorus of 'God speed the plough' so I inflicted it on my small party, but not all the diners. I have some consideration.


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 30 Aug 17 - 04:22 AM

When visiting my mate up in Scotland we spend some time with his golfing mates in the pub. I regularly call golf clubs bats, rackets, sticks and cues. They have stopped correcting me now :-) Try it with Hurling and see what an aficionado says!

DtG


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Subject: RE: BS: All welcome on this thread
From: Raggytash
Date: 30 Aug 17 - 04:40 AM

Hurling is played with using a Hurley (made from the wood of an Ash tree) to strike the Sliotar, (the ball which is made of cork and leather)

The "aficionado's" won't give a monkeys what you call them. They will in all probability buy you a pint even if you support the opposition team.


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 30 Aug 17 - 06:30 AM

Well, you learn something knew every day :-)

DtG


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Subject: RE: BS: All welcome on this thread
From: MikeL2
Date: 30 Aug 17 - 06:45 AM

Hi Steve

Sounds like you are having a great week-end.

<"Liverpool slaughtered Arsenal 4-0."> I was at Anfield ( Treason !!

My son had tickets and he went to a "posh" wedding in Amsterdam. So I told him I would reluctantly take his ticket.

I thought that Liverpool were fantastic , great attacking football.

Arsenal were bloody awful - lacked a plan and were wandering all over the place. The Pool could have scored far more if they had not eased up.

Reminded me of the day when Man United beat then 8-2

Regards
Mike

PS Thanks Dave for this thread -


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 30 Aug 17 - 10:39 AM

De nada, Mike :-)

Phew, I have just been over to the GB + NI thread. You are much better off with the hurley over here than the hurlyburly over there.

:D tG


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Subject: RE: BS: All welcome on this thread
From: Kampervan
Date: 30 Aug 17 - 12:24 PM

I started that GB-NI thread cos I wondered why NI was singled out out as an addition to the title GB in the name of our athletics team.
Wow, what did I start?

This is a much nicer thread to get involved with, and much easier to follow too.


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Subject: RE: BS: All welcome on this thread
From: Steve Shaw
Date: 30 Aug 17 - 12:38 PM

You mean when they beat Arsenal 8-2, Mike! I thought you were trying to sneak a bogus slaughtering of Liverpool by Man U past us there! 😈


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Subject: RE: BS: All welcome on this thread
From: keberoxu
Date: 30 Aug 17 - 02:06 PM

Kampervan, welcome to the club. You are not alone in starting something with peaceable intentions and watching something completely different take shape. It has happened to a whole bunch of us.

When anybody mentions Hurley I think of Shane MacGowan singing about a rusty tin can and an old hurley ball, on "The Broad Majestic Shannon." That "fall from grace with God" album was the first I ever heard of the Pogues.


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 30 Aug 17 - 02:33 PM

It happens, Kampervan. Unfortunate fact of life on Mudcat. I tried to moderate another of my own threads by asking anyone who had just come to argue to go elsewhere but sadly that does not work. The only thing that can happen when a thread gets so bogged down in acrimony is its consignment to the bin.

Hopefully it will not happen here :-)

Cheers

DtG


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Subject: RE: BS: All welcome on this thread
From: MikeL2
Date: 30 Aug 17 - 02:42 PM

Hi Steve

Sorry for ambiguous sentence.... I better make it clear that Man United bear ARSENAL 8-2.

Liverpool v Man United games are usually hard fought low scoring games.

Long may it be so.

Cheers
Mike


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Subject: RE: BS: All welcome on this thread
From: Steve Shaw
Date: 30 Aug 17 - 05:01 PM

"You are not alone in starting something with peaceable intentions and watching something completely different take shape. It has happened to a whole bunch of us."

Well I started a thread to wish good luck to Texas and it's turned right into one of those "robust debates" seasoned with a good dose of acrimony and the odd post deletion. But I'm never bothered. It's nice to have a hassle-free banter but one has to be philosophical around here. You can actually learn quite a lot from those dodgy threads. You can learn about how people get very good at arguing from positions of prejudice and denial and about how they use misrepresentation to try to beat you down. And you can learn how easy it is to make an arse of yourself by not checking your facts before posting or by reducing yourself to a gibbering, name-calling buffoon (best seen in others, admittedly). I'm not quick enough on my feet to make a good case in the face of some of that unless I have the time and space to think about what I want to say (still doesn't always come out right...), so I prefer the banter here to the risky endeavour of taking someone on in the pub after several pints...

Still, as they say sur le continent, one man's fish is another man's poisson and un oeuf is un oeuf!


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Subject: RE: BS: All welcome on this thread
From: Keith A of Hertford
Date: 31 Aug 17 - 04:49 AM

You are not alone in starting something with peaceable intentions and watching something completely different take shape. It has happened to a whole bunch of us.

I have an interest in this.

Kampervan's thread is still live It is instructive to look at how and why it changed.

Who made the first acrimonious post?
Who posted the first gratuitous personal abuse about people's character, faith, etc.?
Who first referred to years old discussions to try and make a case against other contributors instead against of their expressed views on the current subject?

Who first objected to these abuses and tried to restore harmony?
(That last one was me actually. Hence my interest in this.)


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Subject: RE: BS: All welcome on this thread
From: Mr Red
Date: 31 Aug 17 - 05:08 AM

Chough Bakery pasties, in my view the finest in Cornwall

Well. Excuse me for being contentious, but

saffron buns are much more worthy of mention ................


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 31 Aug 17 - 05:15 AM

Kampervan's thread has now been closed, Keith, but thanks for posting and please keep to the spirit of the thread.

...provided that you are polite and not here just to argue

DtG


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Subject: RE: BS: All welcome on this thread
From: Raggytash
Date: 31 Aug 17 - 05:20 AM

Anyone got a spare ticket for the All Ireland Hurling Final at Croke Park on Sunday?

Nah, thought not, I'll just have to watch in the pub with the lads and pint of Guinness ............ or four!


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Subject: RE: BS: All welcome on this thread
From: Keith A of Hertford
Date: 31 Aug 17 - 05:30 AM

I see it has now closed Dave.
Thanks.
It remains on the thread list for a couple of days for anyone curious about why it collapsed onto acrimony. The guns of the guilty still smoke.


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Subject: RE: BS: All welcome on this thread
From: Raggytash
Date: 31 Aug 17 - 05:36 AM

Meanwhile back at the sunshine club .......... my local has five excellent real ales on tap.


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Subject: RE: BS: All welcome on this thread
From: Steve Shaw
Date: 31 Aug 17 - 05:51 AM

The saffron bun is indeed a thing of beauty, especially when heavily belaboured with Trewithen butter spread so thick that your teeth leave miniature cliffs at the edge when you bite in. I'll not demur. But a saffron bun is no pasty. As well as my favourite Chough bakery pasty, I'm an aficionado of Malcolm Barnecutt's productions. I can get one of those just up the road at the Post Office at Wainhouse Corner on the A39. I had a lovely pasty in the RNLI marquee in Bude on Monday which was allegedly supplied by Tasty Pasties of Bude. I'm currently investigating further.


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Subject: RE: BS: All welcome on this thread
From: Raggytash
Date: 31 Aug 17 - 06:02 AM

It's Pork Pies around here. Three local(ish) butchers make excellent versions of them.


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Subject: RE: BS: All welcome on this thread
From: Steve Shaw
Date: 31 Aug 17 - 06:40 AM

My sister, who lives in Netherton near Huddersfield and she obtains the finest pork pies. I'll have to ask her where she gets them from. You can, and I do, get superb pork pies at Gloucester Services (so presumably at Tebay as well). The average supermarket pork pie is seldom worth bothering with. The more of that jelly the pie contains, the more I like it.


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 31 Aug 17 - 06:47 AM

Mmmmm, pies...

I must say I never experienced as good a pork pie in Lancashire as I have since moving to Yorkshire. However, they do not hold a patch to pies in general. Tykes have no idea how to make a meat pie or meat and potato pie. In fact you get a very puzzled look if you ask for a meat pie! Luckily you can get Hollands in most places and, while not the best, they do help to keep my Lancastrian tastes satisfied until I can get home for rest and recuperation :-)

DtG


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Subject: RE: BS: All welcome on this thread
From: Raggytash
Date: 31 Aug 17 - 06:51 AM

The three butchers are Fords at Glaisdale, Jacksons at Ruswarp and Radfords at Sleights.

I've never quite decided which is best. But if push came to shove it would be .............. er.......... er...........


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Subject: RE: BS: All welcome on this thread
From: Steve Shaw
Date: 31 Aug 17 - 07:06 AM

It's a Greenhalgh's potato pie for me every time. Best eaten outdoors in the draughty little square in Millgate shopping centre in Bury, that bit where the brass bands play carols before Christmas. An essential part of the pie-eating ritual is that the first plastic forkful burns your mouth. Another part of the ritual is that you go back into the shop for another pie when you've finished.


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Subject: RE: BS: All welcome on this thread
From: Raggytash
Date: 31 Aug 17 - 07:19 AM

Simply the best Meat & Potato pies are from Wards in Eccles. As a teenager I had a Saturday job at Waddiloves Bakery but still perfered Wards.

I went in last year for the first time in almost 40 years and the pies were just the same as they were and just as good.


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 31 Aug 17 - 08:04 AM

Titleys in Swinton for me, Raggy, but I believe he gets them from somewhere in Walkden. Our mutual friend in Scotland takes back a job lot whenever he visits.

DtH


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Subject: RE: BS: All welcome on this thread
From: Donuel
Date: 31 Aug 17 - 08:52 AM

adv.

Hello its Donald, this is quite a turn out here. Thanks for coming out.
I wanted to remind you that the Harvey Storm has ruined many golf courses, ruined many golf courses. Its sad. But Trump Golf resorts are all open and in beautiful shape, beautiful shape. From Mara Lago to New Jersey and even Scotland. Reserve your T time today. You will be glad you did.


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 31 Aug 17 - 08:58 AM

:-)

DtG


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Subject: RE: BS: All welcome on this thread
From: Will Fly
Date: 31 Aug 17 - 09:30 AM

There was a brief bit of chat - earlier up the thread about visiting graves or places where ashes were scattered.

Mum-in-law passed away on Monday last, and we went out to a local natural burial ground this morning to pick a plot (in the Alder Glade). And a grand place it is - in the lee of the Jack & Jill windmills on Clayton Hill in Sussex - with wooded glades. So good it was that, after picking out her plot, we grabbed the one next door for ourselves - just thinking ahead, you understand.

To be honest, I don't really care what happens to me after I'm gone, but getting it sorted now saves a bit of hassle for my son when the time comes. And I do believe in crumbling away and giving life to a nearby tree. Dust to dust, etc.


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 31 Aug 17 - 09:44 AM

Sounds a grand idea, Will. I will investigate the same at this end! I often thought that being buried in a cloth bag and planting a tree on the grave is a far better idea than traditional burials in a coffin with a marble headstone. Growing new resources instead of wasting them :-)

DtG


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Subject: RE: BS: All welcome on this thread
From: Donuel
Date: 31 Aug 17 - 01:39 PM

Its about whatever mind body and spirit wants to acknowledge in pleasure and pain, in success and failure, in inspiration and desperation and in satisfaction and dissatisfaction.


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Subject: RE: BS: All welcome on this thread
From: DMcG
Date: 31 Aug 17 - 02:37 PM

Radio 4 is quite staple fare for me, as I have about an hours journey to work, so the Today programme and PM are often on while I drive. I usually catch some of the ones that start at 4:30pm but mainly miss the stats one, "More or Less", on Fridays because that's how my working week pans out. Shame really, but the process of getting them on my iPod is a pain - though if I could download them to my phone .... hmmm, something to try.


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Subject: RE: BS: All welcome on this thread
From: Raggytash
Date: 01 Sep 17 - 02:54 AM

In 24 hours I shall be landing in Dublin, coach out to Galway and then onto my beloved Connemara ........... Great Stuff !!


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Subject: RE: BS: All welcome on this thread
From: DaveRo
Date: 01 Sep 17 - 04:13 AM

DMcG wrote: "More or Less"...getting them on my iPod is a pain
So the iPod cannot handle podcasts? Seems odd, but I don't use iThings. But perhaps that's another thread.

Last week's More or Less was excellent - with a musical illustration of Simpson's Paradox and its application to A-level results, and the history of women's clothing sizes.

Here's the RSS podcast feed address:
http://podcasts.files.bbci.co.uk/p02nrss1.rss


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Subject: RE: BS: All welcome on this thread
From: Keith A of Hertford
Date: 01 Sep 17 - 05:02 AM

If you have Freeview, record them. I do.


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Subject: RE: BS: All welcome on this thread
From: Mr Red
Date: 01 Sep 17 - 06:24 AM

Simp son's Pair of Ducks you say?

And just to hark back to Pi - I find some heavy going so - where would you weight a pie?


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Subject: RE: BS: All welcome on this thread
From: Nigel Parsons
Date: 01 Sep 17 - 10:34 AM

Somewhere, over the rainbow, weigh a Pi


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Subject: RE: BS: All welcome on this thread
From: Nigel Parsons
Date: 01 Sep 17 - 10:37 AM

Talking of pies, when I get up to Nottingham (usually once a year for Tenpin Bowling) I do like "Pukka Pies" as sold behind the bar at "The Newsroom" on canal street.


Mmmm . . .


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 01 Sep 17 - 10:45 AM

You can get Pukka pies in Morrisons! Probably other supermarkets as well but seeing as I work for Mossers, try them first :-)

DtG


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Subject: RE: BS: All welcome on this thread
From: DMcG
Date: 01 Sep 17 - 12:03 PM

My iPod does handle podcasts, but doesn't have wifi. It also lives on the car. So it is just a minor hassle to unwire it all from the car, download podcasts onto pc, sync the iPod then wire it all up again - every week. Not hard, just irksome. At ake's almost suggestion, I have now set my phone to download the podcast automatically and then the bluetooth connection in my phone plays over the car's speakers.

It is an ancient iPod so in those days they had 160Gb memory. As far as I know they have never produced anything that big since.


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Subject: RE: BS: All welcome on this thread
From: Donuel
Date: 01 Sep 17 - 03:43 PM

What learning style (how do you learn) - (not your ability to learn)do you use depending upon content and subject?

Visual, auditory, word, spatial?

Well, neuro psychologists say 'learning styles' are a myth.
Repeated practice is the only thing that works.
"We have to debunk these brain based style theories and get back to basics."

remember the crazy Mozart effect fad 15 years ago?
bunk

I knew that.


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Subject: RE: BS: All welcome on this thread
From: Donuel
Date: 01 Sep 17 - 05:48 PM

I had a dream about the testimony of Mueller before the US Congress regarding the Russia investigations. It was magnificent, patriot affirming and a pulling back from the cliff of intolerance, racism and hate. Then it was up to Congress to judge the President and themselves based on all the evidence that seemed to be beyond reasonable doubt. That's when it all fell down and I woke up.


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Subject: RE: BS: All welcome on this thread
From: DMcG
Date: 02 Sep 17 - 04:51 AM

Donuel's earlier comment has got me thinking about those strange gaps in languages where there ought to be a word, but it is either so rare few people know it, or it doesn't exist at all.

A couple of years back I went on a short evening course of wine appreciations (2h a week for 8 weeks). This was given by a woman who used to be a sommelier at the Dorchester in London and was born and raised in the Champagne area of France. It soon became obvious at that (and a follow-on one matching wine to food) that she had a intense awareness of taste in the way some people do with colour. It is, if you like, the opposite of anosmia. But is there such a word? And while wine appreciation is primarily taste, the smell and colour are also involved, as are many senses that are not included in the classical five. So what word to describe this? 'Sensual' is perhaps closest in the strict sense, but clearly that word is not used, really, for anything to do with senses...


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 02 Sep 17 - 12:26 PM

I went on a Whisky appreciation course once. Can't remember a thing about it... :-D

I must say I a quite disappointed that the uk bollocks thread has overtaken this one. Just shows what motivates more people. C'est la vie as they say in Yorkshire.

Come on people, keep the better thread up there!

DtH


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Subject: RE: BS: All welcome on this thread
From: Stanron
Date: 02 Sep 17 - 01:54 PM

Dave the Gnome wrote: I must say I a quite disappointed that the uk bollocks thread has overtaken this one.
I posted on the other thread because I wanted to talk about Brexit and how well I thought it was going. As long as Dave Davies doesn't give away all the money before talking about a trade deal I'll be happy. Do you really want to continue all that here?


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Subject: RE: BS: All welcome on this thread
From: DMcG
Date: 02 Sep 17 - 02:22 PM

No, Brexit is much more suited to the combative threads. This one is, I think, more for shoes and ships and sealing wax, cabbages and kings.

Perhaps not kings, though. Too much risk of a republician/monarchist disagreement, and we all know where THAT led.

Cabbages, now. I quite like most of the brassica, but I have always found savoy cabbages too bitter and dominant a flavour...


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Subject: RE: BS: All welcome on this thread
From: Donuel
Date: 02 Sep 17 - 05:45 PM

A new word comes to mind for intense sensation; pansynthethesia
That means all senses cross over and overlap with all other senses with more intensity than what each discrete sense would deliver.

An experience like tasting black raspberry sherbet hearing music that images orange red cliffs above aqua waters and diving into carbonated water during orgasmic coitus would be a pansynthethesiatic experience.

combining 3 or so sensations would merely be supersensory


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Subject: RE: BS: All welcome on this thread
From: Steve Shaw
Date: 02 Sep 17 - 06:31 PM

I think that cabbages need to be organic. Waitrose and M&S both sell a sweetheart organic hearted cabbage that is a thing of beauty, though at an eye-watering £1.50 each. Once you've grown your own cabbages (and picked out the slugs and caterpillars of the Small White), you won't enjoy a bog-standard savoy ever again. Though M&S do sell, on occasion, bags of ready-washed, chopped mixed greens that you just chuck into boiling water for five minutes - not epic, but not bad. I find that supermarket cauliflowers can be excellent if you rummage a bit. The little packs of purple sprouting or tenderstem are a ripoff. I have purple sprouting from Christmas to May in my garden and I have a decent crop of summer purple sprouting just coming in. I also have loads of Cavolo Nero that I've never tried before - dead easy.

For two people.

Cut a fairly large cauliflower into bite-sized florets. Put into your biggest mixing bowl.

Take a 200g chorizo of your choice. Skin it and slice it into rounds as thick as two one pound coins. Throw it into the cauliflower.

Add 30g pumpkin seeds.

Skin three garlic cloves, bash them with your hand and throw them in. Optional.

Cut up a couple of onions roughly and throw them in.

Get about 50g of green olives, the best you can get, chop them up roughly and throw them in. No stones.

Add a tablespoon of smoked paprika, some black pepper and a pinch of salt (easy, tiger). Glug in at least four tablespoons of extra virgin olive oil.

Get in there with your hands and mix the whole lot thoroughly,

Get a baking tray about 30x40 cm and line it generously with greaseproof paper. Tip the whole mixture into the tray and spread it out. Whack it into the oven at 180 degrees for about 25 minutes. Half way though, toss it around a bit.

While it's cooking, chop up a big handful of fresh parsley. When the cauliflower is done, share into two bowls and sprinkle the parsley on top. Eat with a fork in front of Holby City. You'll need a glass or two of red to take your mind off the telly.

This is good on its own but if you're a pig have it with a bit of garlic bread. It is an amazingly tasty recipe, I promise, and it's so easy. Kudos to Yotam Ottolenghi.


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Subject: RE: BS: All welcome on this thread
From: Dave the Gnome
Date: 03 Sep 17 - 03:43 AM

...provided that you are polite and not here just to argue.

Just a gentle reminder :-)

I have tried one or two of your recommended recipes, Steve. That looks like another!

DtG


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Subject: RE: BS: All welcome on this thread
From: Steve Shaw
Date: 03 Sep 17 - 06:25 AM

That is indeed one of the tastiest things you can make. You might care to go easy on the salt to start with, as the olives and chorizo may already have enough. I love doing things in one tray or pot that I can leave for half an hour. You can do most of the clearing up before you eat and enjoy a nice glass of something while it's cooking.

This next one is the easiest thing you'll ever cook and it's devastatingly tasty. Make sure the tinned tomatoes are good quality (Cirio or Napolina) and don't contain salt. I prefer to use the whole plum ones and break them up a bit as they're cooking. If you've got really good home-grown toms, use them instead. It's up to you, but I really can't be arsed to skin tomatoes.

Marcella Hazan's butter and onion tomato sauce

Peel an onion and cut it in half. Put it in a saucepan with the tin of tomatoes, some salt to taste and a large knob of butter (easy on the salt if you use salted butter). About a quarter of a pack, maybe just under, is good. Simmer uncovered for about 45 minutes. Discard the onion - honest!

That's it! You can serve this tossed with spaghetti (toss the cooked pasta with a bit of butter first, not olive oil). Grate some Parmesan over it.

Or you can have it with potato gnocchi. You can buy good vacuum-packed gnocchi these days but I usually make my own. Make sure that the gnocchi you buy is no more than about 30% flour. Cook the gnocchi as instructed (dead easy), lift out with a slotted spoon as they rise the top then put them gently into the tomato sauce. You can add some little pieces of mozzarella to the pan with the tomato and gnocchi sauce for a minute. Then serve in bowls with some grated Parmesan and some little basil leaves on top. Voila - Gnocchi alla Sorrentina! It's amusingly stringy to eat on account of the mozzarella but who cares about that when it's so tasty. A lot of recipes tell you to bake the mixture in a dish, but you honestly don't need to. Keep it simple is my motto!


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Mudcat time: 19 September 7:27 AM EDT

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