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Nice people thread part 6 - thrice by twice as nice :)
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I think somebody could make good money going over sites like that. The mistakes aren't too obvious (or else they'd have jumbed up and bit everybody's backsides straight away). but you get blind to things you've written yourself.
Sorry, but I'm not going back to find the errors on a site promoting a "food" I loathe. Life's a short trip, after all.:cool:
I agree it's quite hard to do, and of that long list of 'errors' spotted by the online checker, only these are actually wrong (I think!):
Mediteranean
deivery
alltogether
Aficianado
That's just off one page, buried quite far into the website. I suspect the owners are far too busy wrapping stuff round eggs to worry.No reliance should be placed on the above! Absolutely none, do you hear?0 -
I got all my old house magazines out yesterday. Next weeks 'job' for me is hunting through them for the advert i noticed some unknown number of years ago in which magazine i cannot remember. Only seen the material referenced that one place and googling on and off since hias revelaed nothing, wich me luck!
Today i have been considering lights and the weird plastic fake candles one gets. I need some but do not like them, so have looked for ones that look like rolled beeswax candles ...found them in the states but not the eu yet, and also found odd glowy ones that might be better, but are fearsome price, and i need a fair few.0 -
lostinrates wrote: »I got all my old house magazines out yesterday. Next weeks 'job' for me is hunting through them for the advert i noticed some unknown number of years ago in which magazine i cannot remember. Only seen the material referenced that one place and googling on and off since hias revelaed nothing, wich me luck!
Today i have been considering lights and the weird plastic fake candles one gets. I need some but do not like them, so have looked for ones that look like rolled beeswax candles ...found them in the states but not the eu yet, and also found odd glowy ones that might be better, but are fearsome price, and i need a fair few.
Here are some candle lights - scroll down to the medieval/Jacobean range. http://www.limelightgb.com/wall%20lighting%20wrought%20iron.htm0 -
Dilemma, i want to ship some cookies home. and specifically thought raspberry/white choc cookies as it's seasonal. the recipe i found and made makes beautiful cookies but the raspberries are just covered in them, not coated/cooked through.
http://www.womenseverything.com/phil-vickery-creates-white-chocolate-and-raspberry-cookies-c659.html
I know they won't ship so we will end up eating them but sigh. What else can I send? The raspberries are perfect as they are homegrown. Don't really want to send jam etc.
This has to survive by courier for up to 5 days, possibly 3 days in the tropics!!0 -
I saw this funny bath earlier - although it was shinier ... it was in a shop window. Thought of you LIR: http://www.ripples.ltd.uk/images/stories/elegant1.jpg0
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PasturesNew wrote: »Are you allowed to send such food abroad?
Why not send them the recipe and a few quid
Yes.
And I want to make them something, the cost of sending it is far far more than the cost of everything
Family0 -
chewmylegoff wrote: »Our last fish (little yellow b@stard) died, they're all gone. Very sad.
Condolences, Chewy.Dislike to mushy peas.
Ah, but are the NP views on peas correlated with views on mushrooms?
Me:
Mushrooms: Button ones fine, but can't stand like big black field ones.
Peas: Yes, but not if mushy.
Courgette/marrow: Will eat, but prefer not
Any other vegetables we would like to solicit each other's opinions of?lostinrates wrote: »My garden is a total, total mess. I am ashamed of it this year, but ....at least gardens can be reclaimed.
Mine too.I need a strimmer before I'll be able to mow the lawn. :eek:
Do you know anyone who's bereaved? Point them to https://www.AtaLoss.org which does for bereavement support what MSE does for financial services, providing links to support organisations relevant to the circumstances of the loss & the local area. (Link permitted by forum team)
Tyre performance in the wet deteriorates rapidly below about 3mm tread - change yours when they get dangerous, not just when they are nearly illegal (1.6mm).
Oh, and wear your seatbelt. My kids are only alive because they were wearing theirs when somebody else was driving in wet weather with worn tyres.0 -
I would be no good as a spell-checker, because I had a look at the site and saw no spelling errors at all. Admittedly, it was a quick look, but could somebody enlighten me about where just a few of the errors are, please?
Edit: Just spotted this one "and of course deivery is free on orders over £50". Stupidly, that would show up on any spell-checker, so it doesn't need anybody looking over the site painstakingly to find it.
Would I get a free scotch egg for pointing out the old newspaper adage:
It does not matter what you say as long as you spell the names right.
The website has moved the flagship customer in the availability listing from "400 Oxford Street" to "400 Orchard Street".
http://style.selfridges.com/store/london/#
I had thought I could do a "Posh Alert" on the list of scotch egg stockists, when I found only one stockists in Essex - and it sure aint in Basildon - jew no wot I mean?
However the number one county for fancy Scotch eggs seems to be WORCESTERSHIRE
Thinking about it, my vision of Kidderminster and Redditch, should be substituted by Tenbury Wells & Great Malvern - so yes we are talking "old money" and "you know where you are with an honest Scotch egg - none of that foreign muck".0 -
lostinrates wrote: »See, less keen on spaghetti squash. Its nice, but I think the title of king should go to kabocha with no doubt. I also like round courgettes, for stuffing, patty pan, which admittedly taste better than they look, but oh they look SO good, and butternut, which is just so versatile.
Oh but kabocha, KABOCHA. That's the king, surely!?
I've grown spaghetti squash for years - they can be stored for some time in the Autumn.
Here are the Wikipedia thoughts about kabocha:
Primarily grown in Japan, Thailand, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, and South Africa but is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crop is exported to Japan.
Nutrition
It is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.[3]
Ripening
When kabocha is just harvested, it is still growing. Therefore, unlike other vegetables and fruits, freshness is not as important. It should be fully matured first, in order to become flavorful. First, kabocha is ripened in a warm place (77 °F) for 13 days, during which some of the starch converts to sugar content. Then it is transferred to a cool place (50 °F) and stored for about a month in order to increase its carbohydrate content. In this way the just-harvested, dry, bland-tasting kabocha is transformed into smooth, sweet kabocha. Fully ripened, succulent kabocha will have reddish-yellow flesh and a hard skin with a dry, corky stem. It reaches the peak of ripeness about 1.5–3 months after it is harvested.
Has anyone grown them in the UK? That ripening temperature could be asking a lot for August this year? [Why have we got the heating on? I am ripening the kabocha!]
Mind you South Essex is not that different from North and East Tasmania, so perhaps this might call for rooting the plant inside the greenhouse and growing it out through the ventilator - pumpkins do well like that.0
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