They selling any €9 grub in that pub of yours down the sticks there Duke? Wouldn't mind escaping the farm kids for a few Guinness
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Originally posted by Strewelpeter View Post
Ah no, I'd be fairly sure you are missing that the point I'm making is about scrutiny and integrity not a moral position on gambling.
Mind you, the sudden transfer of all those horses from the ownership of Princess Haya to Sheik Mohammed seems to be going unmentioned in the trade papers and tv coverage.
At least the Wigan situation is being discussed.
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Originally posted by Solksjaer! View PostThis is worth yer half hour .
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Originally posted by luckforsome View Post
...Would have enjoyed it more if that guy David McIntosh didn't finish... Very good watch...Have you ever seen "The Barkley marathons"?... It was on Netflix for awhile, not there now sadly but would DEFINITELY recommend finding it if you enjoyed the above...Think Lazare was the one that mentioned it 3 years ago...
Even better .
Unbreakable: The Western States 100 follows the four lead men on this amazing journey. Hal Koerner, two time defending Western States champion, and running s...
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Originally posted by Solksjaer! View Post
Spent last night evening watching this from 2010.
Even better .
All around a New York City block.
Sri Chinmoy Self Transcendence 3,100 Mile RaceLast edited by BennyHiFi; 04-07-20, 00:50.
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Originally posted by Dice75 View PostThey selling any €9 grub in that pub of yours down the sticks there Duke? Wouldn't mind escaping thefarmkids for a few Guinness"We are not Europeans. Those people on the continent are freaks."
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Guest
Newstalk running a piece on city folk moving to the country due to wfh.
just a friendly reminder to any Dublin people thinking of making the move that you are not wanted and in any case we are all racist , homophobic cousin fucking knuckle dragging savages who voted against repealing the 8th so you wouldn’t like it anyway
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Originally posted by Strewelpeter View PostIn my continuing quest to raise the awareness of the chronically deluded I'm always struck by the moronic but widely held assumption that all horse racing is bent and that racing only exists to support betting when the truth is that soccer has far more money traded on it and is subject to much less scrutiny than racing.
Anyway this thread should be a bit of an eyopener.
Last edited by Guest; 04-07-20, 09:41.
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Originally posted by Hitchhiker's Guide To... View PostRead or saw a few weeks ago that salt is used to enhance the flavour of something, while pepper is used to change the flavour. I guess its maybe quite obvious, but had never occurred to me before exactly why we add salt to something. Suggests a fairly fundamental lacking in the cooking department, despite being the person in the family who cooks. Like not even knowing what the point of salt is?! So I was thinking of maybe taking something like a year-long cooking course - the type of thing where you turn up for something like three hours one night a week for a year - and get up to beginning 'professional' chef level. Where you understand all these basics. How flavours work together. Ninja knife skills for chopping onions. How to cook ten types of sauces etc.
Has anyone ever heard a personal recommendation for a decent course like that in Dublin? Like proper how to cook, not those silly courses on 'learn to cook the five Lebanese dishes of your dreams on a Saturday morning'.
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Originally posted by Raoul Duke III View PostWorking all this weekend and next; slightly mad to think something that started with me drawing shapes on a wall in New York to a sceptical audience has now turned into data that enables all aspects of a chunky 12 figures (do the math) worth of investments. Nice to see something through.
Gin"We are not Europeans. Those people on the continent are freaks."
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Down the sticks for the weekend, her parents getting old and mother a bit dotty as happens. Mrs decided to do a clearout of kitchen. Had a bet on the line of oldest out of date product to be found. I took the unders @ 2010. Shipped quite early at a ghastly tin of tuna from 1993. Should have been spread betting. Sticking to wine till we gtfo tomorrow.
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Originally posted by Hitchhiker's Guide To... View PostRead or saw a few weeks ago that salt is used to enhance the flavour of something, while pepper is used to change the flavour. I guess its maybe quite obvious, but had never occurred to me before exactly why we add salt to something. Suggests a fairly fundamental lacking in the cooking department, despite being the person in the family who cooks. Like not even knowing what the point of salt is?! So I was thinking of maybe taking something like a year-long cooking course - the type of thing where you turn up for something like three hours one night a week for a year - and get up to beginning 'professional' chef level. Where you understand all these basics. How flavours work together. Ninja knife skills for chopping onions. How to cook ten types of sauces etc.
Has anyone ever heard a personal recommendation for a decent course like that in Dublin? Like proper how to cook, not those silly courses on 'learn to cook the five Lebanese dishes of your dreams on a Saturday morning'.
Unfortunately, it was Killybegs I went to learn the craft and thoroughly enjoyed my two years there. Watching Masterchef and doing my course changed how I cooked, for a while anyway as I got lazy/busy.
Starting to find more of a passion for cooking again lately since we started keto.
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Originally posted by Dice75 View PostDown the sticks for the weekend, her parents getting old and mother a bit dotty as happens. Mrs decided to do a clearout of kitchen. Had a bet on the line of oldest out of date product to be found. I took the unders @ 2010. Shipped quite early at a ghastly tin of tuna from 1993. Should have been spread betting. Sticking to wine till we gtfo tomorrow."We are not Europeans. Those people on the continent are freaks."
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Originally posted by MrsFlushdraw View Post
We were taught that salt draws flavour out of foods and that was when I started to use it more. I was very much one of those people that tried not to use the stuff.
Unfortunately, it was Killybegs I went to learn the craft and thoroughly enjoyed my two years there. Watching Masterchef and doing my course changed how I cooked, for a while anyway as I got lazy/busy.
Starting to find more of a passion for cooking again lately since we started keto."We are not Europeans. Those people on the continent are freaks."
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Originally posted by Raoul Duke III View Post
isn't it one of the truisms of restaurant cooking that they use way more salt and butter than you would ordinarily use at home? (hence why it tastes so damn good but why you wouldn't want to eat out every day)Gone full 'Glinner' since June 2022.
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Originally posted by ComradeCollie View Post
Paolo Tullio used to recommend making mashed potato with equal weights of potato and butter. Never went that far myself tough always tempted.
I remember accusing him committing suicide by butter.... 20 years agoTurning millions into thousands
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The butter is absolutely huge in restaurants. I follow the head chef of Chapter 1 on Instagram and he's been doing Cabin Fever Classics at home for the last few months, with his missus recording them. Every dish has about 2lb of butter in them much to the protest/horror of his missus.
The amount of butter he put in his mash spuds was off the charts
I've actually started to use it more in cooking over the last few months myself (not to restaurant level) and there is definitely an improved taste.
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Originally posted by Raoul Duke III View Post
isn't it one of the truisms of restaurant cooking that they use way more salt and butter than you would ordinarily use at home? (hence why it tastes so damn good but why you wouldn't want to eat out every day)
And when I worked in the kitchen at the hotel, the amount of butter and salt in the mash was mental. But that mash was amazing!
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Originally posted by Hitchhiker's Guide To... View PostRead or saw a few weeks ago that salt is used to enhance the flavour of something, while pepper is used to change the flavour. I guess its maybe quite obvious, but had never occurred to me before exactly why we add salt to something. Suggests a fairly fundamental lacking in the cooking department, despite being the person in the family who cooks. .
Glad to heard you are dong ok. More morphine though
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Originally posted by Lao Lao View Post
The butter is absolutely huge in restaurants. I follow the head chef of Chapter 1 on Instagram and he's been doing Cabin Fever Classics at home for the last few months, with his missus recording them. Every dish has about 2lb of butter in them much to the protest/horror of his missus.
The amount of butter he put in his mash spuds was off the charts
@Hitch: Over the shutdown I've self taught myself from the internet. I'm now at the point where I couldn't just throw a steak on the pan. I'm dry aging beef at home, to sous vide and the finish with the flame thrower to sear! I don't think there's a huge amount of point in going to cookery school for home use. Once you have the interest just do your internet research...all the stuff about the 5 main sauces of French cooking is there. Maybe buy La Technique by Jacques Pepin as well. Everyone swears by it.
This is an entertaining YouTube channel to start with, and as requested he has an onion chopping video!
Hi ! "Salut" ! I'm Alex, self-taught Homecook & Filmmaker. On this YouTube channel, I just want to make recreate Perfect food. Is that too much to ask ? Well... Get my cookbook here : http://smarturl.it/frenchguycooking AWESOME merch here : http://www.frenchguycooking.com Chat with me : twitter.com/frenchguycookin See through my eyes : Instagram @frenchguycooking Get Friendly : Facebook.com/frenchguycooking
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Originally posted by Carl Sagan, circa 1995I have a foreboding of an America in my children's or grandchildren's time -- when the United States is a service and information economy; when nearly all the manufacturing industries have slipped away to other countries; when awesome technological powers are in the hands of a very few, and no one representing the public interest can even grasp the issues; when the people have lost the ability to set their own agendas or knowledgeably question those in authority; when, clutching our crystals and nervously consulting our horoscopes, our critical faculties in decline, unable to distinguish between what feels good and what's true, we slide, almost without noticing, back into superstition and darkness...
The dumbing down of American is most evident in the slow decay of substantive content in the enormously influential media, the 30 second sound bites (now down to 10 seconds or less), lowest common denominator programming, credulous presentations on pseudoscience and superstition, but especially a kind of celebration of ignorance
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Originally posted by Hitchhiker's Guide To... View PostNoticed the margarine sections in the shop have diminished dramatically in favour of real butter over the years. Yet Flora was the sign that you cared for your family's health as a kid. I'd imagine we'll be hearing about things like almond milk is a similar vein to margarine in a few years.
Explain this strangeness please from your sick bed."We are not Europeans. Those people on the continent are freaks."
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Anyone got any recommendations for West Cork area for medium-sized kids (13\11\9). Skibbereen\Baltimore area.
Already booked one of these lads."We are not Europeans. Those people on the continent are freaks."
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Originally posted by Hitchhiker's Guide To... View Post
Can follow a recipe. Just don't quite know how or why things balance. It's surely not that unusual to not know much about something you've never really had any training in.
I can follow a recipe exactly to the smallest detail and then go 'OK, that really didn't taste like it should'. I have no feel for it."We are not Europeans. Those people on the continent are freaks."
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Originally posted by zuutroy View Post
I've really enjoyed his videos and learned a lot from them. Joel Robuchon's famous mashed potatoes are 50/50 butter to potato!
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So, tomorrow, myself and Mrs Lao Lao are one year married. Yesterday we headed back down to our wedding venue (which only fully reopened on Wednesday) for some breakfast/brunch and a stroll around the grounds where we got married.
Yesterday was also Mrs Lao Lao's Dad's birthday who she has only seen once in the last 16 weeks. So we invited him over for a birthday/romantic anniversary dinner.
Pork chops on the bone, wilted spinach and roasted spuds, parsnips, pears and carrots.
All washed down with a nice Bordeaux.
SPOILER
P.S. There was only a smidgen of butter used in the wilting of the spinach.
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Originally posted by Hitchhiker's Guide To... View Post
Can follow a recipe. Just don't quite know how or why things balance. It's surely not that unusual to not know much about something you've never really had any training in.
but I’d have thought the purpose of salt was pretty basic.
On a related note, whenever something from scratch tastes a bit bland compare to the
jar/packet/takeaway version. Most of the time it probably just needs salt.Last edited by Mellor; 05-07-20, 11:33.
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Originally posted by Strewelpeter View Post
They'll be offering a drive through service next.
"Can we take your order please"
"Yes could I have 4 scourges regular please with a side order of 2 large stonings"
"would you like hair shorts with that sir"
"Yes please 2 large and 2 regular thanks:
"Thank you that will be €400 if you could just proceed to waiting area number 2 , one of our Jesuits will be with you shortly"
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Originally posted by Raoul Duke III View PostAnyone got any recommendations for West Cork area for medium-sized kids (13\11\9). Skibbereen\Baltimore area.
Already booked one of these lads.
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Originally posted by Kayroo View Post
THIS. If you've never met a real sociopath or if you've never had a sociopath reveal themselves to you before it can be unbelievably strange. Stay as far away from her as you possibly can, never be alone with her and be absolutely sure to tell someone you trust about the experience.
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Originally posted by Denny Crane View Post
Ran into that person again. Confirmed sociopath.
Confirmed insane
Give us the details, I enjoyed the first tale. Could very much relate to your emotions and thoughts."We are not Europeans. Those people on the continent are freaks."
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Originally posted by Raoul Duke III View Post
Is that why you centered your post?
Confirmed insane
Give us the details, I enjoyed the first tale. Could very much relate to your emotions and thoughts.
Six months ago her then boyfriend expressed his feelings for my girlfriend. Sociopath and boyfriend broke up. We haven't seen them until last night. They got back together,came to a party we were at.
She made a beeline for me. She asked me was I working (I had a trading role fall through due to covid), was I still living in my place, asked was it crippling, it must not be what I want for my life etc etc. To everyone else she's a fun outing person. I'd come across as crazy if I tried to describe her behaviour to people.
So odd. Last I saw them she was drunkenly driving a car load of people to another party.
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Originally posted by Denny Crane View PostSounds convoluted but.
Six months ago her then boyfriend expressed his feelings for my girlfriend. Sociopath and boyfriend broke up. We haven't seen them until last night. They got back together,came to a party we were at.
She made a beeline for me. She asked me was I working (I had a trading role fall through due to covid), was I still living in my place, asked was it crippling, it must not be what I want for my life etc etc. To everyone else she's a fun outing person. I'd come across as crazy if I tried to describe her behaviour to people.
So odd. Last I saw them she was drunkenly driving a car load of people to another party."We are not Europeans. Those people on the continent are freaks."
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Amazing the people we work/play with and we haven't a clue who they are.
Frank Murphy (RIP) was a Fitz tournament regular and played on the downstairs tourney table usually. A nicer gent you could not meet. Unassuming and modest.
I remember chatting to him saying how I was doing a bit of running etc. He said that he had done a bit himself when younger but nothing to indicate the remarkable athlete that he was.
1500 metre silver medalist in the European Championships in 1969 and a 2 time Olympian
I only found this out after he had passed away in 2017.
Wish I'd known sooner I'd have plagued him with questions!
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Originally posted by dinekes View PostAmazing the people we work/play with and we haven't a clue who they are.
Frank Murphy (RIP) was a Fitz tournament regular and played on the downstairs tourney table usually. A nicer gent you could not meet. Unassuming and modest.
I remember chatting to him saying how I was doing a bit of running etc. He said that he had done a bit himself when younger but nothing to indicate the remarkable athlete that he was.
1500 metre silver medalist in the European Championships in 1969 and a 2 time Olympian
I only found this out after he had passed away in 2017.
Wish I'd known sooner I'd have plagued him with questions!Last edited by Strewelpeter; 05-07-20, 22:17.Turning millions into thousands
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Originally posted by dinekes View PostAmazing the people we work/play with and we haven't a clue who they are.
Fucking hell
Turning millions into thousands
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