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Messages - Ghoulie

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BSA Airsporter

Until 1997 i had amongst others a Colt Python :smile:

Airsporter legal without need for licence and more than adequate for the vermin job.  Late Uncle of mine was a gun club member - had all sorts in his time .38, luger,magnum, derringer, beautiful .22 target pistol - sadly all turned in with gun laws changed.

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I have a 0.22 airsporter bsa rifle for ratty et al

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My sentiments entirely Phil.  Oddly in this cold weather yesterday up norf, I found a bumble bee on its back in my driveway and detected a slight movement of one of its legs.  Remembering a bee revival article from years back,  I took it indoors and put it into a saucer with some sugar mixed with hot water and pushed its head towards the liquid in the middle of the saucer.  Almost immediately its proboscis flicked into the liquid and it began to drink some of it.  Shortly after, it was able to walk off the saucer.  Placed it among some leaves under my hedge - hoping it survives

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Meanwhile in Oz - cretins set fire to a quokka - as if the problems weren't bad enough.  Drop them into the burning forests.
https://www.bbc.co.uk/news/world-australia-32346835

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Trainee Chefs / Beginners Questions / Re: Patak's Madras Kebab Paste
« on: December 23, 2019, 06:48 PM »
£10.95 in wingyip - they have a store in Brum

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Trainee Chefs / Beginners Questions / Re: Patak's Madras Kebab Paste
« on: December 22, 2019, 03:07 PM »
Chatting with the guys in Jai Kathmandu, Northenden M/cr last Friday and we got to talking about their chutneys & pickles - seems they blend their own from large tubs - and tasty / hot they are too. I mentioned I find Pataks lime pickle very good - they laughed and said Patak himself eats here often & is always trying to nick their recipes.  When they described him, I have often seen the guy there - skinny asian, usually dark blue suit - drives a Roller.  Never realised it was Patak.

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Trainee Chefs / Beginners Questions / Re: Meat - Weight by Water
« on: November 08, 2019, 12:02 PM »
I noticed quite some time back that chicken bought from M&S and a few other places - the texture was not meaty / strand-like and low on flavour - almost rubberlike - then spotted a TV programme on processing of chicken in Holland I think for supply to major supermarkets where the chicken was injected in multiple points and tumbled in water to increase the weight.  Thereafter, we stucl to buying fresh chicken from local butchers only - far superior in flavour and texture back to how you would expect it to be.

https://www.theguardian.com/environment/2013/dec/06/chicken-tumbling-water-industrial-practice-additives

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Grow Your Own Spices and Herbs / Re: Chilli Grow 2019
« on: November 06, 2019, 03:19 PM »
Thanks for that Ghoulie, after 36 hours at 50c they were still moist and soft, so i have frozen them as i didnt want to put up with the smell any more, at their consistency there was no way they would have whizzed into powder lol.

My oven fan assisted and vents to outside

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Lets Talk Curry / Re: Supermarket curries v. BIRs
« on: November 06, 2019, 01:10 PM »
Once made the mistake of buying a Mr Daves curry from Makro.  It was worse than a school dinner gravy - pathetic.  Bad enough for me to write to Makro to question the capabilities of their tasting panel.  Never replied.

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I do believe I meandered into said site thinking it would be a friendly curry orientated good natured forum. How wrong can one be.  Insulting members seemed to be the main objective for more than one person there - so much so - being on the receiving end, I beat a hasty retreat, incurring a ban for my farewell comments. C’est la vie.  Never did suffer fools gladly.

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