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Thread | The SNP
at 09:28 5 Jul 2024
The GE result is no surprise with one exception for me. Scotland. How come the SNP have taken such a brutal kicking? |
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Thread | Your top five Ipswich goalkeepers
at 07:45 4 Jul 2024
This is purely on a ‘playground pick’ basis in order, not on stats, divisions etc.
1. Richard Wright
2. Kelvin Davis
3. Bartosz Bialkowski
4. Paul Cooper
5. Craig Forrest (he was kind to my mum too - in Sainsburys getting a box of cornflakes down from the top shelf!) |
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Thread | Herge’s Adventures of Tintin!
at 18:22 26 Jun 2024
For people of a certain age, Belgium are wearing their Tintin kit. Blue shirts, brown shorts, white socks. Absolute classic. Belgium for me! Love it!
Innovative, classy and above all, fun! I hope they are being coached by Snowy, or at least he’s team mascot! |
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Thread | Euros Albania v Croatia
at 14:14 19 Jun 2024
1-0 Albania. Good start to the game. Fantastic stadium, fantastic crowd |
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Thread | Today in history The Battle of Waterloo
at 08:23 18 Jun 2024
A summer distraction. It is 210 years since Napoleon’s ‘career’ was effectively ended at Waterloo.
The battle was a culmination of a four day campaign. Napoleon’s Army of the North numbered around 124,000. Against him were 112,000 British, German, Dutch forces and 139,000 Prussians, Saxons under Blucher (source: Wiki).
Numbers never scared Napoleon and after exile on Elba this was his one chance to bring the allies to the table and recognise him as Emperor of France again.
Napoleon sought to drive a wedge between Blucher and Wellington’s armies and achieved that with the battle of Ligny where Blucher was defeated, but retired in good order. In a smaller action at Quatre Bras, Wellington was prevented in reinforcing Blucher, but retained the field.
Wellington’s 68,000 then faced Napoleon’s 73,000 for the first and only time. His army was a realmixture of nationalities and quality. But Wellington knew the ground and fought a brilliant defensive battle. Ultimately, the outcome depended on Blucher’s 50,000 arriving to reinforce or Grouchy’s 30,000 stopping him.
The weather also played its part, torrential rain the previous night delaying its start. Napoleon’s health wasn’t the best either. Wellington’s army held, Blucher arrived late in the day and Napoleon’s last battle was lost. Well over 50,000 were killed or wounded on both sides that day. It was up close, personal, desperate, horrific. But Bonaparte learned that Wellington really was a good general.
Napoleon died in exile on St Helena six years later. The most likely cause stomach cancer though the conspiracy brigade suggest arsenic poisoning. |
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Thread | Spain v Croatia
at 17:14 15 Jun 2024
Spain dominating.
Croatia’s kit. A style all of its own. I like it. Sort of Bristol Rovers upgrade in red. |
| Forum
Thread | On toast
at 09:49 28 May 2024
After last Monday’s sardine success, yesterday’s using up of the Saturday cob was cheese. Boring! I hear you say. Well, half was made with Double Gloucester, the other with Cornish Cheddar, strength 7. Half had tomato slices and a sprinkle of French herbs, the other a dash of Hendersons Relish.
Now both were a success. Another success is using sardine and tomato paste like pate. I.e. toast, butter then a layer of the potted slurry. All good.
Has anyone got any other good ideas for toast, beyond obviously beans, bacon, tomatoes etc? |
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Thread | Leeds v Southampton
at 15:15 26 May 2024
Interesting start. Southampton are getting into it now.
That yawn Goodman absolutely loves Leeds. |
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Thread | Worcestershire Sauce or Hendersons Relish
at 07:41 24 May 2024
Today’s key debate.
Now most of you have had Worcestershire Sauce. A fine condiment both in stuff and on stuff. A sprinkling in your cheese on toast takes it to another level.
But have you tried Henderson’s Relish? It’s similar but different. The main difference is no anchovies. That makes it slightly sweeter. It is very much a northern thing made in Sheffield, production dating from the early part of the 20c.
It’s great stuff. A splot of it in gravy lifts the latter. It goes with just about anything you’d use WS for. Good on chips, with pies, you name it. Try it, if you haven’t already.
Are there any other similar sauces out there people would recommend? |
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Thread | Pies
at 08:14 23 May 2024
I went for lunch at a place called the Windmill in Sevenoaks the other day. The pie was full of perfectly cooked beef. It was a proper pie with a base. Not one of those con tricks where a load of gravy, chaff and beef are cooked in a dish with a ginormous crust perched on the top.
Now the best pie I ever had was at the Devonshire Arms near Chesterfield. The pinnacle of pies. Steak, steak and ale, steak and mushroom. I’m a broad (too broad!!) church on the pie front.
What is your pie experience and favourite? |
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Thread | Sardines
at 12:08 22 May 2024
One of the world’s great foods.
https://www.zingermansdeli.com/2023/02/sardine-history/
On Monday the two day old white cob loaf remains needed some action or binning.
Took a tin of boneless sardines (plain ones). Loosely mashed them up with black pepper, plenty of lemon juice and fresh chopped parsley. You can buy them ready lemoned, but why bother when you can add your own anyway?
Sliced the loaf remains, toasted it. Applied a little butter then the mashed sardines and bunged the creation under the halogen oven grill (any grill will do) for a minute or two.
Result - a fish form of bruschetta that was a poem of a lunch. Like being in the market square in Valletta lunching with a cold beer watching the world go by.
Try it, you’ll thank me. |
| Forum
Thread | Salad Cream
at 13:39 21 May 2024
What is the view on the above? I had some on the tomato and cucumber salad-ette with cold chicken, sausage and backed potato. Compared to the peppercorn and lemon mayo, I preferred it.
Two slices of decent white bread (not that brown rubbish with trill in it), strongest, good quality cheddar, a lettuce leaf (it’s only there for colour and conscience) and a thin layer of salad cream and you’ve a poem of a sandwich. If you want to up it a bit, thin slices of cucumber add crunch.
There you have it. Todays food advice. [Post edited 21 May 14:59]
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