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>> No. 3541 Anonymous
24th January 2010
Sunday 7:22 pm
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I'm about to try and cook steak for the first time evar. Wish me luck!
8 posts omitted.   View ]Hide ]Expand ]Reply ]
>> No. 3550 Anonymous
24th January 2010
Sunday 8:18 pm
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>>3548

I second this motion.
>> No. 3551 Anonymous
24th January 2010
Sunday 8:42 pm
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I think I overdid it slightly, but it's still good and pink in the middle and rather juicy and delicious. I feel like more of a man now.
>> No. 3552 Anonymous
24th January 2010
Sunday 9:10 pm
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OP here, that was delicious. I will have to try it again sometime. My belly is rather full of meat now ^_^.
>> No. 3558 Anonymous
25th January 2010
Monday 4:04 pm
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>>3551>>3552

>more of a man
>^_^
>> No. 3563 Anonymous
25th January 2010
Monday 11:24 pm
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>>3558
Good god!

He has Sushi Syndrome!

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>> No. 3498 Anonymous
19th January 2010
Tuesday 11:01 am
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Cadbury will accept defeat in its battle to stay independent today by recommending a £12bn takeover from US rival Kraft that threatens to reignite a fierce debate about the vulnerability of British industry.

http://www.guardian.co.uk/business/2010/jan/19/cadbury-board-agrees-kraft-sale
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>> No. 3499 Anonymous
19th January 2010
Tuesday 12:49 pm
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>>3498

It won't be long until they replace the traditional Creme Egg with ones with filled with Peanut Butter.
>> No. 3500 Anonymous
19th January 2010
Tuesday 2:16 pm
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>>3499
That's the most revolting thing I've heard since "Gravy & biscuits" or Poutine.

I've already expressed my disgusted views in /b/, no need to repeat them here.
>> No. 3501 Anonymous
19th January 2010
Tuesday 3:21 pm
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>>3500
I really like gravy and biscuits
>> No. 3528 Anonymous
22nd January 2010
Friday 7:13 pm
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>>3500
Poutine is just cheesy chips and gravy, Its just a poncey name for it. Nowt wrong with it though.
>> No. 3540 Anonymous
23rd January 2010
Saturday 11:24 pm
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>>3528
Nah, cheesy chips & gravy uses grated cheddar, while poutine uses fresh cheese curds (which taste of nothing and feel like soggy rubber).

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>> No. 3410 Anonymous
10th January 2010
Sunday 8:48 pm
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We don't, perchance, have anyone who works high up in Little Chef and can tell me more about their future plans than a brief look on the internet?
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>> No. 3534 Anonymous
23rd January 2010
Saturday 1:16 am
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>>3532
I don't mind being called a 'carnivore'. It's just the natural opposite to a vegetarian. Don't be such a pedant/oversensitive.
>> No. 3535 Anonymous
23rd January 2010
Saturday 2:03 am
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>>3534
Carnivore means you only eat meat. You're an omnivore.
>> No. 3536 Anonymous
23rd January 2010
Saturday 7:12 am
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>>3535

And how do you know he actually is an omnivore?
>> No. 3537 Anonymous
23rd January 2010
Saturday 10:19 am
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>>3535

While I agree with you, my flatmate literally only eats meat - nothing else. He's like one of those fuckers you see on TV that eat nothing but chicken nuggets, except he doesn't even eat breadcrumbs. He lives on steak, bacon, chicken, and water, and admittedly, beer. I think he also eats eggs, but I still think he could be classed as a carnivore - though technically he still couldn't as it's a species classification.

Also, he's in better physical shape than I am. Far better. Bloody freak.
>> No. 3538 Anonymous
23rd January 2010
Saturday 4:01 pm
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>>3527
Americuntism? Tut, tut.

Being /nom/, I'll let you off and assume you think balls of offal dislike Burger King.

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>> No. 3390 Anonymous
9th January 2010
Saturday 2:42 am
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Just had a bacon and cheese toastie. Probably the best food I've ever had. It was absolutely amazing.

Tell me what else is good in a toastie /nom/.
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>> No. 3406 Anonymous
10th January 2010
Sunday 1:50 pm
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>>3401

I always like to think of it as the italian version of a pasty.
>> No. 3408 Anonymous
10th January 2010
Sunday 7:19 pm
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Tomato and cheese every time, I find most other combinations too rich. The tomato does get very hot, but that's hardly an insurmountable problem.

Never put lettuce in. It goes all soggy, it's inedible. If you must, add it after cooking.
>> No. 3429 Anonymous
13th January 2010
Wednesday 3:53 am
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No one makes a good toastie machine any more (especially if you like a decent filling or to add things like tomato,sausage, bacon,etc. I am without toasties now and heart broken.
>> No. 3435 Anonymous
13th January 2010
Wednesday 2:31 pm
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I bet you can find a proper old one on ebay for a pittance.

You'd want to give it a thorough sterilisation though, in case the previous owner had a predilection for white sliced and mini Mars bar toasties. This is sort of an admission of guilt.
>> No. 3507 Anonymous
20th January 2010
Wednesday 7:22 pm
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Finally, a subject that I am an EXPERT in...

Try the following;

Baked beans, straight out of the can, it's surprisingly fantastic.
A ham, cheese and pickle toasted sandwich.
Dip both slices of bread in egg, cut up a couple of sausages and chuck them in, don't forget brown sauce.
Noodles, pre-cooked of course.
Last night's spaghetti bolognese.
A large amount of bacon, with brown sauce of course.
Pre-cooked savoury rice.

Also as a sweet option put half a squashed mars bar in each sandwich, eat it with cold vanilla ice cream, hands down the best combination of sweet foods I have ever tried.

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>> No. 3221 Anonymous
14th December 2009
Monday 11:45 pm
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It's a bit like cooking, I suppose, so I think /nom/ fits it best: Do you home-brew?

I've recently starting doing so with some surprisingly nice results (picture related, that was the first batch I ever did) and, at less than 50p/pint it's working out quite cheap as well. After the first batch I got a bit adventurous and started making batches of random things I could find using 5l still-water bottles as brewing vessels, using the kits as a safe fall-back. What I tried so far is: Camomile tea (lost all flavour in the process), nettles (nice!), nettles and blackberry leaves (even nicer!), value apple juice for cider (sour scrumpy, but nice) and mango juice using raw cane sugar (rough).

The kit ale and a 5l cider batch (using half value, half 'spensive stuff) have become a main-stay, providing fitting companions for any non-fancy meal. Perhaps I'm lucky because there's a brew shop not 2 minutes away from where I live, but somehow I can't imagine going back to my non-brewing days.

Has /nom/ ever brewed a beverage before? What was your experience of trying someone elses? Do you have recipe ideas, favourite yeasts, nutrients, ingredients?
11 posts and 2 images omitted.   View ]Hide ]Expand ]Reply ]
>> No. 3480 Anonymous
16th January 2010
Saturday 7:18 pm
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>>3478
> 3. Boil it and mix it, then leave it to sit in a sterile, sealed container for a few days.
Why leave it? To cool down?

> If your local brewing shop doesn't do the right yeast for the fruit, just go with yeast for something whose juice is a similar colour.
Or get a box of yeast nutrient. It's only a few quid and lasts a while. Worst case, chat to the staff. Most dedicated homebrew stores are run by enthusiast who are happy to give advice.
>> No. 3484 Anonymous
16th January 2010
Saturday 9:22 pm
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>>3480
>Why leave it? To cool down?

No idea. Running off:
a) what my aunt, whom I trust, taught me
b) the presence of such containers in most brewing shops

Also, I might come back at some stage and post again, just to confirm the ratios. It might, upon reflection, go a pound of sugar to a pint of juices.
>> No. 3485 Anonymous
16th January 2010
Saturday 10:47 pm
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>>3484
Hmm. Perhaps something I've missed so far. I'm OP and never came across those. Non-sterile source material should be boiled to sterilize it (*) and you can get a dedicated "chiller" to cool it down faster (the sooner the yeast is added, the less risk of infection, so this helps a bit; I make do without). Not heard of a pre-primary fermentation container other than that, but then I'm far from an expert.

> It might, upon reflection, go a pound of sugar to a pint of juices.
Sounds way over the top. More than a 5pounds per/gallon is already fairly strong, twice that and you need a seriously high-performance yeast and you'd end up with about 20% ABV.

(*) unless you're hoping natural yeast is already present and will start fermenting soon enough.
>> No. 3494 Anonymous
17th January 2010
Sunday 7:54 pm
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>>3485
No, that doesn't sound right re:sugar. I'd generally assume 13-17% going by the flavour of what I produce, so I will try to get back to you.
Also, I was referring to containers such as this, although mine is rather more plain.
>> No. 3496 Anonymous
18th January 2010
Monday 3:09 pm
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>>3494
Looks like what I use for primary fermentation.

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>> No. 2623 Anonymous
31st October 2009
Saturday 4:14 pm
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How do you like your steak?

I like a rump steak, medium to rare
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>> No. 3362 Anonymous
3rd January 2010
Sunday 3:03 pm
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>>3348
I used to get it sent in care packages from friends in the US where it was cheaper, before it was possible to find the stuff here at all.

Slightly on topic I passed a shop today named and selling "Pots and Teak". Six places away from being the best shop in the world.
>> No. 3443 Anonymous
14th January 2010
Thursday 1:15 am
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What's Biltong like?

Taste?

Texture?
>> No. 3447 Anonymous
14th January 2010
Thursday 8:26 am
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>>3443
Taste is… biltong. Strong meaty, salty sort of flavour plus whatever else they packed it with, which will be almost inevitably coriander and sometimes chilli or other other meat-related herbs/sauces.

The texture varies, depending on whether you get chunks, "stuckies" (thin string-like strips), how much fat there's on them and how dried out they are. It's rarely as supple as jerky tends to be and is usually a bit chewy. If you want to try it out and life in London, Selfridges always stocks some (though, of course, it's not the cheapest place to get it). Have a look around online otherwise. I've had good experiences with http://www.biltong.co.uk/ .
>> No. 3481 Anonymous
16th January 2010
Saturday 8:27 pm
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>>2623

Sirloin grilled with a dollop of butter to loosen it up with caramelised onions, a little salad, cherry tomatoes, sweetcorn and chips.
>> No. 3482 Anonymous
16th January 2010
Saturday 8:49 pm
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>>2623

Burnt to a crisp.

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>> No. 3374 Anonymous
6th January 2010
Wednesday 5:01 pm
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I just made something rather tasty, so thought I'd share.

To serve one gutty fucker:

1 medium onion
2 cloves garlic
half an orange pepper
1 large mushroom
1 chicken breast
1 small tin coconut milk
black pepper
chilli & garlic sauce
1 lime
1tsp honey
1tsp ground coriander
Message too long. Click here to view the full text.
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>> No. 3375 Anonymous
6th January 2010
Wednesday 6:18 pm
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>>3374
Lovely. Sounds a lot like what I was going to make tonight with noodles.
>> No. 3379 Anonymous
7th January 2010
Thursday 5:39 am
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>>3375

I had it with sticky rice...

first time I've used coconut milk, will def do again... this was a bit of a tasty lash up, I want to make a proper lemon grass rich thai curry soon though
>> No. 3380 Anonymous
7th January 2010
Thursday 6:00 am
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Sounds bloody lovely.
>> No. 3385 Anonymous
8th January 2010
Friday 1:08 am
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>>3379
Add lemon grass, ginger and green chillis to OP's recipe then you pretty much have that.
>> No. 3387 Anonymous
8th January 2010
Friday 3:13 pm
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>>3385

I'd say fry off some curry paste, then fry the veggies and the chicken in it, then stir in the coconut milk and some fish sauce, then simmer with lemongrass/kaffir lime leaves and you'll have it. Replace the honey with palm sugar if you can.

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>> No. 3373 Anonymous
6th January 2010
Wednesday 9:26 am
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Science and magic of cheesemaking

http://www.guardian.co.uk/science/blog/2010/jan/05/science-cheesemaking-cheese

Just an awesome article /nom/ describing in detail how cheese is made. I don't even like or eat cheese, but still enjoyed it.
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>> No. 3376 Anonymous
6th January 2010
Wednesday 6:21 pm
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>>3373
Nice. I've seen it being made in documentaries, and as with mushrooms - although I don't eat or like them, I still like to cultivate them. I probably wouldn't make cheese, as much as I'd like to. Please let us know if you try!
>> No. 3377 Anonymous
6th January 2010
Wednesday 10:26 pm
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>>3376
Tell me about your mushroom cultivation - in /eco/ - I would love to try it. There used to be firms on the internets who will sell you spores, but I'd love to hear all about it.
>> No. 3378 Anonymous
6th January 2010
Wednesday 11:59 pm
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>>3377
Oooh, I never noticed it had been created because I'm using frames :|

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>> No. 2830 Anonymous
12th November 2009
Thursday 8:15 am
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It's getting close to that time of year again lads so ... Has anyone here given any thought as to what they want at Christmas for dinner?

I'm thinking Chicken, venison sausages, gravy, assorted vegetables and pigs in blanket. What will YOU be having this year /nom/?

Picture related except the sprouts, sprouts can fucking die.
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>> No. 3311 Anonymous
27th December 2009
Sunday 5:44 pm
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I eat considerably less at this time of year; I get my pleasures from hearing people in clothes shops complain that they can no longer fit into their usual trouser waist size.

A fist-sized portion should be enough for anyone, if you train yourself to get used to it for a couple of days ;).
>> No. 3312 Anonymous
27th December 2009
Sunday 6:58 pm
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>>3311

Clearly you miss the point of christmas.
>> No. 3314 Anonymous
27th December 2009
Sunday 7:52 pm
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>>3311

>A fist-sized portion should be enough for anyone, if you train yourself to get used to it for a couple of days ;)

fnaaarrrrr

also, I eat what I like and stay the same size, though I'm also not a gorger, I tend to eat what I need and then stop.
>> No. 3315 Anonymous
27th December 2009
Sunday 8:03 pm
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>>3311
Fist-sized portion of what?
>> No. 3329 Anonymous
29th December 2009
Tuesday 5:34 pm
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>>3315

Naaga infused lard.

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>> No. 3261 Anonymous
21st December 2009
Monday 2:06 pm
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WINTER SOUP RECIPES

-Untold's Chunky Vegetable Soup-

Not only does the man make the best electronic music (http://www.youtube.com/watch?v=sZiqpDZ6UKw) around these days, he makes a fucking tasty soup. This shit is wild yo, everyone should make it.

http://www.thriftygobbler.com/recipes/article/untolds-chunky-vegetable-soup/

More recipes please, soup is the best food for students.
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>> No. 3297 Anonymous
24th December 2009
Thursday 10:51 pm
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>>3273

Please tell me it was the roast tomato and red lentil soup I posted. That recipe is one of my favourites. :3
>> No. 3299 Anonymous
25th December 2009
Friday 2:09 am
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>>3297

I didn't know where to put this, so I'm sticking it here.. I just had, for the first and last time, a pickled egg.

Jesus it was vile.
>> No. 3300 Anonymous
25th December 2009
Friday 1:29 pm
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>>3299
You can look forward to some equally vile farts in your near future.
>> No. 3301 Anonymous
25th December 2009
Friday 6:13 pm
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>>3299
The problem with pickled eggs is they look so lovely, sitting perfectly preserved in the jar concealing the foul taste and stench. As a teenager I worked in a chippy for a short time and hat to empty the old jars once the eggs were gone... It was truly vile.
>> No. 3308 Anonymous
26th December 2009
Saturday 5:06 pm
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Mmm, just made a double-batch of this, Good stuff. I'd definitely recommend lobbing some stout in when called for. I didn't, and it's lacking it. Also, unsure about simmering the chopped tomatoes for 40 mins. It does no harm, I suppose, but makes them taste, well, cooked, like puree. Tis a fine soup, and I commend it to the house.

(Yesterday was a huge batch of dried pea & ham. The recipe hosted on the same page as that Untold Veg soup looks tempting, but I just knocked together my old faithful.)

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>> No. 3269 Anonymous
22nd December 2009
Tuesday 1:27 am
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My oven has chosen this precise moment to stop fucking working. I'm supposed to be preparing Christmas lunch for a dozen people on Friday. Fuckity fucking fuck.

It'll be a miracle if I can even get somebody to come and look at it by then, let alone somebody who knows how to fix it and has the requisite parts. I am very upset, lads. This is not what this time of year is supposed to bring.
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>> No. 3276 Anonymous
22nd December 2009
Tuesday 8:49 pm
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Noooo. Time to visit /uhu/ for a wealth* of helpful oven-fixing advice.

(UK-economy -sized wealth. 50 pence and a conker, essentially)
>> No. 3279 Anonymous
23rd December 2009
Wednesday 2:23 am
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>>3269
Currys.
>> No. 3280 Anonymous
23rd December 2009
Wednesday 2:29 am
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>>3279
A festive curry instead of turkey? ;) >_>
>> No. 3281 Anonymous
23rd December 2009
Wednesday 3:12 am
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What exactly is wrong with it? I have a sideline in fixing electrical equipment. It could be something very simple. Please give as much detail as possible about which features stopped working, what lights are on etc. Bonus points for pics of the isolator switch and the fuse board.
>> No. 3283 Anonymous
23rd December 2009
Wednesday 5:56 am
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>>3281

This has happened before in a very similar manner (sudden bright light from the oven coinciding with apparent power surge), leaving the small top oven working and the fan of the main oven still running, so I'm pretty sure it's the heat element which has died.

Luckily I have found a chap who can come out today and check. He says he'll have the part ready to fit assuming we're right about the problem, so fingers crossed this may not be quite such a disaster after all.

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>> No. 3109 Anonymous
6th December 2009
Sunday 5:03 pm
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So, I've been making tea in a pot for a while now, and am intrested in trying different types of tea. So far I've been drinking Yorkshire Tea and yesterday tried some Twinings Lapsang Souchong. It was... intresting, but a taste I think I could aquire.

Give me your favourite teas and genearl tea tips.
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>> No. 3254 Anonymous
21st December 2009
Monday 1:33 am
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www.teapigs.co.uk have some lovely selections.
>> No. 3255 Anonymous
21st December 2009
Monday 2:17 am
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>>3254
Wow, they have some great teas, thanks!
>> No. 3260 Anonymous
21st December 2009
Monday 1:45 pm
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>>3109 English Breakfast is nice. Not too fancy. Sometimes I have an Earl Grey but if you let it brew too long it tastes like sewage.
>> No. 3263 Anonymous
21st December 2009
Monday 5:21 pm
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Opie here, looks like some good advice. Earl Grey is delish, but slightly herby? there is a quality there I can't quite put my finger on.

SImilarly, what is anon's favourite biscuit? Just to go with the standard PG your granny might make. Mine's rich tea, but a lot of people don't like it for some reason. Dunking is, of course, a must.
>> No. 3264 Anonymous
21st December 2009
Monday 5:44 pm
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>>3109
Lovely strong Irish tea; I'm not sure if you can get it over in the Main-Land or not.

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>> No. 3138 Anonymous
7th December 2009
Monday 5:28 pm
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What are your favourite 'simple but amazing' dishes?

Moules marinere is easily mine. Just a big bag of mussels cooked in white wine, onion, and garlic. You can add other things like cream and parsely, but you really don't have to, it's delicious, and takes about twenty minutes to make, ten if the mussels are already de-bearded.

A close second would be tagliatelle with garlic, black pepper, and olive oil. Truly outstanding for what it is.
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>> No. 3242 Anonymous
19th December 2009
Saturday 12:16 am
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Pasta pesto with cheese.

Boil pasta, drain, add a jar of pesto and grate some nice cheese over it, mix well, give it a minute or so to let the residual heat melt the cheese slightly. Nom nom nom.
>> No. 3243 Anonymous
19th December 2009
Saturday 12:26 am
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>>3242
Pasta and pesto is my favourite thing in the whole world.
>> No. 3247 Anonymous
20th December 2009
Sunday 12:18 am
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>Boil pasta, drain, add a jar of pesto
How much pasta?

That's a fuckton of pesto if it's not for a crowd.
>> No. 3249 Anonymous
20th December 2009
Sunday 3:03 am
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>>3247
I usually cook enough for two hungry people with some left over for a quick snack on the next day. This involves 600-800g of dry pasta, a 190g jar of pesto and enough grated cheese to cover the top of the pot I mix it all in.
>> No. 3253 Anonymous
20th December 2009
Sunday 3:16 pm
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>>3249
You can never serve or eat enough pasta, I am with you.

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>> No. 2814 Anonymous
11th November 2009
Wednesday 2:53 pm
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What's the most obscure food you've had recently /nom? I had a whole bunch of lychees the other day... i'm not sure i like them; yet i'm sure i'll have some more. Strange.
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>> No. 3100 Anonymous
6th December 2009
Sunday 10:38 am
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>>3094

The sweet chili ones are nicer :3
>> No. 3191 Anonymous
12th December 2009
Saturday 8:58 am
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>>3011
I've never really cared much what my food looks like as I dont put it in my eyes.
>> No. 3193 Anonymous
12th December 2009
Saturday 12:14 pm
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>>3191
Well i've never cared what my food tastes like because I don't look at it with my mouth.
>> No. 3197 Anonymous
12th December 2009
Saturday 10:01 pm
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>>3193
See, that doesn't work. The senses don't match up unless you're bizarrely synaesthetic.
>> No. 3251 Anonymous
20th December 2009
Sunday 5:45 am
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>>3094
>criticize

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