Sussexboy

I thought that said ginger counter, just for a second…..

Here’s my little runaround. It must be rare as it’s totally stock! (Apart from the luggage rack and sissy bar)

Aye, I’ll give an update once I get something achieved!

Hahaha, I think I will give that a miss!

Years ago when a BT linesman, my favourite lunch was always a toasted cheese sandwich covered in baked beans with bbq sauce stirred in. It would have been even better with that burger on top!

Thank you gentlemen. I shall have a word with my friendly metal fabricator, if I can track him down. Indeed, there must have been a crack in the metal as part of the break is shiny and part is a dull brown. It seems daft, but this fork just fits me and I want to keep it going.

I have just broken a tine off of my favourite garden fork. I hate heavy clay soil. I know I could replace the fork, but it wouldn’t be this one. Would the tine be able to be welded back on, and if so would it be as strong?

I have an old electric meat slicer that I inherited from the MIL. I tried slicing by hand, but I can get more rashers using the machine.

Need a nice bit of savoy cabbage shredded up in there. I do like a prawn stir fry.

As Jonty has said, it depends on what you are looking for from it. I find shop bacon to be too salty (usually) unless you spend a lot more. The home cure is a lot less salty and does not fill the pan with white residue. We generally buy a whole pork loin or two from the local market, cut some into slices for huge loin steaks, and then cure the rest. I use a Weschenfelder smoked cure as a base and then add other flavours as the fancy takes me. Juniper berries and brown sugar is a favourite. The whole lot is then sliced into rashers and frozen in batches. Is it cheaper than cheap bacon from a supermarket of your choice….probably not. It is cheaper than upmarket brands, and a whole lot better. It is immensely satisfying, and I have control of my salt intake. Indeed if I grill rather than fry then most of the fat renders out. It becomes low fat and low salt, bacon health food!

I would have been in my first year after apprenticeship working as a T2A one man installer for BT. A world expert on soffits and skirting boards and climbing up poles and ladders in the rain.

Well done Mr Scully! We stayed at the Rialto Hotel some years back. That is a real prime position for exhibiting your work. I hope it has a real benefit to you apart from visiting the most beautiful city in the world. We used to love having a post lunch siesta in our room, windows open and shutters closed, just drinking in the sounds of Venice. The shouts, the hustle and bustle, the boats and vaporetti, all magical as you just relaxed and looked forward to the evening.

Hopefully it should work now.

Settle down everybody, normal service is resumed……. This just in: https://www.fleetnews.co.uk/news/government-u-turn-over-double-cab-pick-up-tax-treatment Another government u turn, bring back Maggie

We have been quite happy with our circulon pan. Had it a year now and it still looks almost new despite being used most days.

It is only a change to the Benefit In Kind tax rules for company cars. The VED should stay the same , as for insurance…..who can second guess what the different company algorithms will dictate.

I wear a shemagh. I have worn one for 40 years. I wear it whilst operating my American machine for converting dinosaurs into noise and a modicum of forward movement. Do you think I should stop in case somebody thinks I am an eco warrior?

What a great idea 👍

Glad you got it sorted!

@harrycatcat1 that’s weird, mine shows it on the front page.

No, you can use the free access version. It comes up as the main item on the login page on mine, otherwise look in “Top Picks” further down the page.

We normally have oven chips out of convenience, but they are a poor imitation of the real thing.

For me a special occasion game dish needs a Brunello di Montalcino. Pricey, but it is Christmas! Failing that, I would go with the chateau neuf du pape as recommended by others. It’s very good with venison.

I can recommend these https://www.amazon.co.uk/Annas-Original-Ginger-Thins-150g/dp/B089MBXFR2 They are very moreish.

I had a mk1 Le Mans. I absolutely loved it, but I cannot imagine riding it from East Sussex to the IOM. Not unless you could stay above 80 all the way to keep the weight off your wrists!