Mundane News

[Reynard]

Had a sausage & mustard sandwich for luncheon, along with a pear, a tangerine, an apple and two

Fruit is now cooking to make jam. When it's cooked, I shall wang in the sugar.

 

[Reynard]

A question for the chefs on here.

Someone has asked me to try out their spice blends. She has asked me to follow the recipe exactly.

Okay... the instructions are clear and straight forward. However one uses Pork Belly, and when I asked her if I could substitute pork chops or fillet, she said "No!" Eek, looking at pork belly on Asda's website, it looks very fatty. I am not keen on fatty meat of any description.

Can I substitute some other form of pork? Or cut out the fatty bits? Or should I just use pork fillet, and tell her the truth. The pork belly is boiled for an hour before adding it to the spices etc, to make an aromatic mild curry dish.

The other one she has asked me to try out is Butter Chicken. This uses, amongst other things, cream, but I am prepared to add a tiny bit of cream, and use the rest on puddings. Cream, double, clotted, or single is not something I usually buy.

Edited to add: The recipe says "four long strips of belly pork"

I like pork belly, but I use it to make rilettes.

Wouldn't use fillet, as it has no fat and will end up tough. I'd suggest using pork shoulder instead. It's not fatty like belly, but what fat there is, is marbled in the meat. That effectively makes it self-basting and keeps the meat nice and moist.

 

[Reynard]

My favourite birthday card of the day. 😁
View attachment 668963

Cake Day @oldwheels ?

 

[classic33]

I simply don't use Windows anymore.

Doors were always easier, and it didn't look as odd.

 

[mybike]

Half the wire on each piece is bonded in. Need to wait for the glue to dry.

Trimmed my fingernails earlier, and now I'm struggling to pick up my metal ruler.

Always used to be careful about trimming finger nails. I had to pick up far too many small screws & other parts that required a minimum length.

 

[mybike]

I didn't have the physique for it. I concentrated on being wherever the ball wasn't at any given time. I became pretty effective in this.

I concur, by far the best method. Alternatively stand in one place & don't move, they soon learn to avoid you.

 

[Reynard]

Always used to be careful about trimming finger nails. I had to pick up far too many small screws & other parts that required a minimum length.

Failing that, a magnetic screwdriver

But yeah, know what you mean when using sewing pins.

 

[Andy in Germany]

I concur, by far the best method. Alternatively stand in one place & don't move, they soon learn to avoid you.

Works if you have the mass. For me that would be like a skier standing in front of an avalanche.

Oh, and in cricket/rounders, just as long as you are in the opposite direction to where the batsman will be hitting the ball, and a good long way away.

 

[mybike]

It doesn't accept password1234 or 11111111 for some reason!

Try monkey.

 

[mybike]

When I was transport manager for Sainsbury's, we have many different systems to operate that required password changes at varying timespans. Monthly, 4 weekly, bi-monthly, 6 monthly.. It drove us round the bend!!

These days the advice is, don't change your password unless you have reason to think it compromised & use a password manager set to at least 15 characters of all types such as 'xZO0^#2PAgwo15@'

 

[Moon bunny]

I will become a full time Yorkist “soon”.

 

[mybike]

View attachment 668942

Or get a dog who doesn't like the rain.

 

[mybike]

Meteorologists have in the past 24 hours sounded alarm bells after the emergence of a synoptic pattern suggesting a major freeze carrying up to four inches of snow is about to hit the UK.

We had a synoptic at work, lots of lights on it & when something went wrong they would flash. Provided the computer hadn't crashed.

 

[mybike]

A question for the chefs on here.

Someone has asked me to try out their spice blends. She has asked me to follow the recipe exactly.

Okay... the instructions are clear and straight forward. However one uses Pork Belly, and when I asked her if I could substitute pork chops or fillet, she said "No!" Eek, looking at pork belly on Asda's website, it looks very fatty. I am not keen on fatty meat of any description.

Can I substitute some other form of pork? Or cut out the fatty bits? Or should I just use pork fillet, and tell her the truth. The pork belly is boiled for an hour before adding it to the spices etc, to make an aromatic mild curry dish.

The other one she has asked me to try out is Butter Chicken. This uses, amongst other things, cream, but I am prepared to add a tiny bit of cream, and use the rest on puddings. Cream, double, clotted, or single is not something I usually buy.

Edited to add: The recipe says "four long strips of belly pork"

Would you not be able to skim off the fat after boiling?

 

[mybike]

Works if you have the mass. For me that would be like a skier standing in front of an avalanche.

Oh, and in cricket/rounders, just as long as you are in the opposite direction to where the batsman will be hitting the ball, and a good long way away.

As far as cricket was concerned, I was placed where the ball was unlikely to go.