Jump to content

Fatcatsplat

Members
  • Content Count

    3,309
  • Joined

  • Last visited

About Fatcatsplat

  • Rank

  • Birthday 02/06/1967

Contact Methods

  • Website URL
    http://
  • ICQ
    0

Profile Information

  • Gender
    Male
  • From
    South Essex innit

Recent Profile Visitors

1,195 profile views
  1. Game changer - For a really easy ginger infusion, Tiptree Ginger Conserve - All mushed up and mulched for you (and lovely on toast as well)
  2. I'll take the bobbin holders and very interested in the capes!
  3. Travel to the US 3 x a year and regularly have knives in my hold luggage either as gifts or for use while there if I'm lucky enough - Have never had a problem (yet!!)
  4. That's the extreme end of the scale though - My second one was eight grand 10 years ago and ground rent of twelve hundred per annum - so roughly two grand a year for which we're down there most weekends and the missus will go down with any number of the 11 grandkids in various tranches throughout the summer holidays or when one of our kids aren't using it. One of the best things we've ever done
  5. I had another go last night - The crystallised ginger makes sense, but I'm wondering whether something like sushi ginger would work. Cue Mad Scientist weekend!!
  6. Yes please - Have been looking at these this morning - Would you be willing to (a) Wait 13 days for me to get paid and (b) RFD it to Essex at my expense? 

    1. You're not wrong guv - Had a little search and here they be: Ginger liqueur Put into a half-gallon jar: 1/2 ounce ground ginger or 1 ounce fresh ginger root, well bruised 1/2 pound cut-up raisins 2 to 3 washed lemons, sliced 2 ounces macerated sweet almonds 1/2 ounce essence of bitter almonds 1 quart brandy, vodka, whisky or pure (190-proof), diluted alcohol Finally, add sugar syrup or granulated sugar to taste. Cover and set in a dark place, shaking often, for four weeks. Strain and filter, bottle. Or this for a simpler version Ginger Liqueur 3 Ingredients: 1 cup honey 1 cup water 3 tablespoons chopped gingerroot 1 teaspoon lemon, zest of 1 1/2 cups Scotch whisky Instructions: Bring honey and water to boil for 3-5 minutes. Skim off any foam that rises to the surface. Add ginger root and lemon zest. Boil for an additonal 4 minutes. Remove from heat and let stand until just warm. Strain solids from liquid mixture into a medium bowl. Transfer solids to coffe filter and squeeze out any remaining liquid with your hands. Transfer liquid to a clean 1-quart container. Add Whisky, store in a cool, dark place for 1 month. After storing for one month take the liquid and pour the liquid through a coffee filter and into into final serving container. Age for 2 more weeks before serving.
    2. I'd suggest either boiling off more of the syrup or maybe add some pure spirit to get the booze level up
    3. Beardo did one on here ages ago and I tried it, but it didn't work out - Was drinkable, but not the same.
    4. I have shoots!! They are beginning to break dirt. I never label what's gone in where, so I love the fact that I haven't a clue what's coming up - It's like a chilli advent calendar!
    5. My father in law is a mental keen fly fisherman with a season ticket for Rutland and Grafham - He's been saying that Pitsford is the only place delivering the goods
    6. Good pubs don't lose money. Pubs that have been lackadaisical over the past 10 years or so and coasted are suffering or are going out of business. Pubs that care and look after their customers, their beer and their pub tend to have nice steady cashflow and good customer turnover - Their only enemy is the PubCo that may or may not own/lease/rent the premises or the wet goods. The worst thing to happen to pubs have been the managed houses that were all about profit at the expense of the customer - Shots for a pound and Stella Wednesdays. Look at the meteoric rise of the micropub - Good beer and good cider at a fair price - No juke box, no telly and no Richard heads.
    ×
    ×
    • Create New...