Beanz meanz Heinz (notz)

Following a post by Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).
Top: Waitrose essential
Second: M&S
Nowhere Whole Earth. My favourite by a country mile (except on price)
Whats yours?

forgot to say Heinz last as too much sugar.

--
Mike... . . . .

John Silver

2014-04-07 05:46:44 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans in
their depot. The British Asian helper said that the locals had not seen
them before and strained them and just ate the beans.
John

Ophelia

2014-04-07 11:40:12 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans in
their depot. The British Asian helper said that the locals had not seen
them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.

Last time I cooked black eyed peas and smoked gammon with onions and
carrots.

I also made a tomato sauce (onion, garlic, toms, red wine and seasoning) to
serve on the side if wanted.

It goes down a treat:))

--
http://www.helpforheroes.org.uk/shop/

John Silver

2014-04-07 13:00:19 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?
John

Ophelia

2014-04-07 14:20:24 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

--
http://www.helpforheroes.org.uk/shop/

Tim C.

2014-04-07 14:39:33 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.

I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

--
Tim C. Linz, Austria.

Ophelia

2014-04-07 14:44:16 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

A quick google brought this up:

If you try it do report back:)

--
http://www.helpforheroes.org.uk/shop/

Tim C.

2014-04-07 15:06:25 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.

I hadn't got as far as thinking to Google it. Impetuous lad that I am :-)

--
Tim C. Linz, Austria.

Ophelia

2014-04-07 15:11:23 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.
I hadn't got as far as thinking to Google it. Impetuous lad that I am :-)

Never mind, there was a non impetuous lassie to do it for you ;-)

Tell you what though, I was surprised at the amount of sugar he put in!

--
http://www.helpforheroes.org.uk/shop/

Tim C.

2014-04-07 15:19:18 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.
I hadn't got as far as thinking to Google it. Impetuous lad that I am :-)

Never mind, there was a non impetuous lassie to do it for you ;-)
Tell you what though, I was surprised at the amount of sugar he put in!

Yes, me too. I suppose that's about how much there is in the real thing.
I'm not bothered about any health issues though. :)

--
Tim C. Linz, Austria.

Ophelia

2014-04-07 16:32:10 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.
I hadn't got as far as thinking to Google it. Impetuous lad that I am :-)

Never mind, there was a non impetuous lassie to do it for you ;-)
Tell you what though, I was surprised at the amount of sugar he put in!

Yes, me too. I suppose that's about how much there is in the real thing.
I'm not bothered about any health issues though. :)

Well at least give it a try 'as is' then if you want to modify it ...

--
http://www.helpforheroes.org.uk/shop/

Tim C.

2014-04-08 06:15:53 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals had not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook beans from
scratch. I don't make them too often because I usually make enough to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.
I hadn't got as far as thinking to Google it. Impetuous lad that I am :-)

Never mind, there was a non impetuous lassie to do it for you ;-)
Tell you what though, I was surprised at the amount of sugar he put in!

Yes, me too. I suppose that's about how much there is in the real thing.
I'm not bothered about any health issues though. :)

Well at least give it a try 'as is' then if you want to modify it ...

Was going to try it last night after my guitar lesson, but ... no eggs.
Duh! Today. Probably.

--
Tim C. Linz, Austria.

Ophelia

2014-04-08 08:58:07 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals
had
not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook
beans
from
scratch. I don't make them too often because I usually make
enough
to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.
I hadn't got as far as thinking to Google it. Impetuous lad that I am :-)

Never mind, there was a non impetuous lassie to do it for you ;-)
Tell you what though, I was surprised at the amount of sugar he put in!

Yes, me too. I suppose that's about how much there is in the real thing.
I'm not bothered about any health issues though. :)

Well at least give it a try 'as is' then if you want to modify it ...

Was going to try it last night after my guitar lesson, but ... no eggs.
Duh! Today. Probably.

*O sighs and taps fingers* ;-)

--
http://www.helpforheroes.org.uk/shop/

Tim C.

2014-04-09 06:33:54 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of Heinz Beans
in their depot. The British Asian helper said that the locals
had
not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook
beans
from
scratch. I don't make them too often because I usually make
enough
to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with onions and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and
seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.
I hadn't got as far as thinking to Google it. Impetuous lad that I am :-)

Never mind, there was a non impetuous lassie to do it for you ;-)
Tell you what though, I was surprised at the amount of sugar he put in!

Yes, me too. I suppose that's about how much there is in the real thing.
I'm not bothered about any health issues though. :)

Well at least give it a try 'as is' then if you want to modify it ...

Was going to try it last night after my guitar lesson, but ... no eggs.
Duh! Today. Probably.

*O sighs and taps fingers* ;-)

Well I tried it, and the result was promising. The mayonnaise is really
simple and only takes about 2 minutes. The salad cream wasn't quite right,
but definitely in the right area.

It still tasted a bit oily, and I had a think about it and decided it was
probably down to the vinegar. I could only get white wine vinegar, which
has about 6% acidity. So to get the mixture tart enough without getting the
mayonnaise too runny I'll try and get some white, distilled for the next
try. Anyway, it's in the fridge waiting a chilled tasting tonight.
So fiddle around with vinegar, maybe a lighter oil (I used maize oil)
should probably do the trick.

--
Tim C. Linz, Austria.

Ophelia

2014-04-09 08:52:23 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of
Heinz
Beans
in their depot. The British Asian helper said that the locals
had
not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook
beans
from
scratch. I don't make them too often because I usually make
enough
to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with
onions
and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and
seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.
I hadn't got as far as thinking to Google it. Impetuous lad that I
am
:-)

Never mind, there was a non impetuous lassie to do it for you ;-)
Tell you what though, I was surprised at the amount of sugar he put in!

Yes, me too. I suppose that's about how much there is in the real thing.
I'm not bothered about any health issues though. :)

Well at least give it a try 'as is' then if you want to modify it ...

Was going to try it last night after my guitar lesson, but ... no eggs.
Duh! Today. Probably.

*O sighs and taps fingers* ;-)

Well I tried it, and the result was promising. The mayonnaise is really
simple and only takes about 2 minutes. The salad cream wasn't quite right,
but definitely in the right area.
It still tasted a bit oily, and I had a think about it and decided it was
probably down to the vinegar. I could only get white wine vinegar, which
has about 6% acidity. So to get the mixture tart enough without getting the
mayonnaise too runny I'll try and get some white, distilled for the next
try. Anyway, it's in the fridge waiting a chilled tasting tonight.
So fiddle around with vinegar, maybe a lighter oil (I used maize oil)
should probably do the trick.

Excellent:) You are on your way to your favourite sandwiches at last:))

--
http://www.helpforheroes.org.uk/shop/

Tim C.

2014-04-09 09:37:57 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of
Heinz
Beans
in their depot. The British Asian helper said that the locals
had
not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook
beans
from
scratch. I don't make them too often because I usually make
enough
to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with
onions
and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and
seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege, but does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've tried it.
I hadn't got as far as thinking to Google it. Impetuous lad that I
am
:-)

Never mind, there was a non impetuous lassie to do it for you ;-)
Tell you what though, I was surprised at the amount of sugar he put in!

Yes, me too. I suppose that's about how much there is in the real thing.
I'm not bothered about any health issues though. :)

Well at least give it a try 'as is' then if you want to modify it ...

Was going to try it last night after my guitar lesson, but ... no eggs.
Duh! Today. Probably.

*O sighs and taps fingers* ;-)

Well I tried it, and the result was promising. The mayonnaise is really
simple and only takes about 2 minutes. The salad cream wasn't quite right,
but definitely in the right area.
It still tasted a bit oily, and I had a think about it and decided it was
probably down to the vinegar. I could only get white wine vinegar, which
has about 6% acidity. So to get the mixture tart enough without getting the
mayonnaise too runny I'll try and get some white, distilled for the next
try. Anyway, it's in the fridge waiting a chilled tasting tonight.
So fiddle around with vinegar, maybe a lighter oil (I used maize oil)
should probably do the trick.

Excellent:) You are on your way to your favourite sandwiches at last:))

:-)
You don't know what you've got 'till it's gone ...

--
Tim C. Linz, Austria.

Ophelia

2014-04-09 10:20:36 UTC

Post by Mike.. . . .
Following a post by Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in
NZ).
Top: Waitrose essential
Second: M&S
Nowhere Whole Earth. My favourite by a country mile (except
on
price)
Whats yours?

forgot to say Heinz last as too much sugar.

On a programme on food convoys to Syria they had cans of
Heinz
Beans
in their depot. The British Asian helper said that the locals
had
not
seen them before and strained them and just ate the beans.

I find canned beans in tom sauce too sweet. I like to cook
beans
from
scratch. I don't make them too often because I usually make
enough
to
freeze two extra portions.
Last time I cooked black eyed peas and smoked gammon with
onions
and
carrots.
I also made a tomato sauce (onion, garlic, toms, red wine and
seasoning)
to serve on the side if wanted.
It goes down a treat:))

Can you buy Navy Beans to make yours authentic?

No idea. I am not trying to replicate Heinz.

Talking of replicating Heinz, I know it's probably sacrilege,
but
does
anyone have a recipe for a decent copy of Heinz Salad Cream?
I doubt it, as no-one in the UK would ever need to copy it.
I admit to loving it, and there's nothing like it here. It's an
essential
in a cheese and tomato sarnie, for example.

http://youtu.be/rkL-05kwx3U
If you try it do report back:)

thx.
the consistency looks right anyway. Will report back when I've
tried
it.
I hadn't got as far as thinking to Google it. Impetuous lad that I
am
:-)

Never mind, there was a non impetuous lassie to do it for you ;-)
Tell you what though, I was surprised at the amount of sugar he put in!

Yes, me too. I suppose that's about how much there is in the real thing.
I'm not bothered about any health issues though. :)

Well at least give it a try 'as is' then if you want to modify it
...

Was going to try it last night after my guitar lesson, but ... no eggs.
Duh! Today. Probably.

*O sighs and taps fingers* ;-)

Well I tried it, and the result was promising. The mayonnaise is really
simple and only takes about 2 minutes. The salad cream wasn't quite right,
but definitely in the right area.
It still tasted a bit oily, and I had a think about it and decided it was
probably down to the vinegar. I could only get white wine vinegar, which
has about 6% acidity. So to get the mixture tart enough without getting the
mayonnaise too runny I'll try and get some white, distilled for the next
try. Anyway, it's in the fridge waiting a chilled tasting tonight.
So fiddle around with vinegar, maybe a lighter oil (I used maize oil)
should probably do the trick.

Excellent:) You are on your way to your favourite sandwiches at last:))

:-)
You don't know what you've got 'till it's gone ...

Very True!

--
http://www.helpforheroes.org.uk/shop/

Mike.. . . .

2014-04-09 12:16:52 UTC

Following a post by Ophelia

Post by Tim C.
You don't know what you've got 'till it's gone ...

Very True!

(just snipping a few hundred lines of >>>>>>>>>>>> so I can be
bothered to scroll to the end.) Ok, cary on!

--
Mike... . . . .

Stephen Wolstenholme

2014-04-09 12:34:34 UTC

On Wed, 09 Apr 2014 13:16:52 +0100, Mike.. . . .

Post by Mike.. . . .
Following a post by Ophelia

Post by Tim C.
You don't know what you've got 'till it's gone ...

Very True!

(just snipping a few hundred lines of >>>>>>>>>>>> so I can be
bothered to scroll to the end.) Ok, cary on!

Ophelia and Tom C don't seem to know that their messages need to
snipped.

Steve

--
Neural Network Software http://www.npsnn.com
EasyNN-plus More than just a neural network http://www.easynn.com
SwingNN Prediction software http://www.swingnn.com
JustNN Just a neural network http://www.justnn.com

Ophelia

2014-04-09 12:55:20 UTC

Post by Mike.. . . .
Following a post by Ophelia

Post by Tim C.
You don't know what you've got 'till it's gone ...

Very True!

(just snipping a few hundred lines of >>>>>>>>>>>> so I can be
bothered to scroll to the end.) Ok, cary on!

If that is you preference ... carry on! We will do as we wish <g>

--
http://www.helpforheroes.org.uk/shop/

Tim C.

2014-04-09 13:05:12 UTC

Post by Ophelia
If that is you preference ... carry on! We will do as we wish <g>

--
Tim C. Linz, Austria.

Mike.. . . .

2014-04-09 16:55:21 UTC

Following a post by Ophelia

Post by Mike.. . . .
(just snipping a few hundred lines of >>>>>>>>>>>> so I can be
bothered to scroll to the end.) Ok, cary on!

If that is you preference ... carry on! We will do as we wish <g>

I'm not scrolling down 300 lines because you cannot be bothered to
conform to normal rules. Theres a simple answer for the rest of us and
its nearly always you who does this and is posting something fairly
pointless anyway.

--
Mike... . . . .

Ophelia

2014-04-09 17:09:59 UTC

Post by Mike.. . . .
Following a post by Ophelia

Post by Mike.. . . .
(just snipping a few hundred lines of >>>>>>>>>>>> so I can be
bothered to scroll to the end.) Ok, cary on!

If that is you preference ... carry on! We will do as we wish <g>

Killfile is that way --->

--
http://www.helpforheroes.org.uk/shop/

Tim C.

2014-04-09 13:08:05 UTC

Post by Mike.. . . .
Following a post by Ophelia

Post by Tim C.
You don't know what you've got 'till it's gone ...

Very True!

(just snipping a few hundred lines of >>>>>>>>>>>> so I can be
bothered to scroll to the end.) Ok, cary on!

No one else seemed interested, so I couldn't be bothered to snip :-)

Anyway, I'll be off to get some different vinegar and maybe I'll try using
Coleman's mustard powder (I can get that from the Indian grocer in town)
instead of the Dijon from a jar.

Any thoughts on making mayonnaise with olive-oil? Is it ok? Would it taste
too strong?

--
Tim C. Linz, Austria.

Stephen Wolstenholme

2014-04-09 13:47:41 UTC

Post by Tim C.
No one else seemed interested, so I couldn't be bothered to snip :-)

That's the reason people lose interest. It's too much to step through
message just read one line.

Steve

S Viemeister

2014-04-09 13:49:41 UTC

Post by Tim C.
No one else seemed interested, so I couldn't be bothered to snip :-)

That's the reason people lose interest. It's too much to step through
message just read one line.

Yes.

Tim C.

2014-04-09 14:21:11 UTC

Post by Tim C.
No one else seemed interested, so I couldn't be bothered to snip :-)

That's the reason people lose interest. It's too much to step through
message just read one line.
Steve

Ctrl+End - or whatever it is on an English keyboard - often works well ;-)

--
Tim C. Linz, Austria.

Stephen Wolstenholme

2014-04-09 13:50:53 UTC

Post by Tim C.
Any thoughts on making mayonnaise with olive-oil? Is it ok? Would it taste
too strong?

I've tried using olive oil. It tasted different but not particularly
strong.

Steve

Tim C.

2014-04-09 14:19:18 UTC

Post by Tim C.
Any thoughts on making mayonnaise with olive-oil? Is it ok? Would it taste
too strong?

I've tried using olive oil. It tasted different but not particularly
strong.
Steve

Ok, I'll stick to neutral oil until I have it more or less sorted, then
perhaps experiment.
The BBQ season is gradually sort of starting here - even if it is still a
bit chilly in the evenings.

I've also been experimenting a bit with coleslaw dressing. The shop
mayonnaise, as a base, is too lemony or too mustardy, but sour cream and
yoghurt work pretty well. When I get my mayo sorted I might have more
success with that too.
Coleslaw is unheard of here. There's what they call "Farmer Salad" which is
basically just shredded veggies in mayo, but it's not really right. And
packed full of kohlrabi and celeriac.

--
Tim C. Linz, Austria.

Mike.. . . .

2014-04-09 16:56:40 UTC

Following a post by Tim C.

Post by Tim C.
Any thoughts on making mayonnaise with olive-oil? Is it ok? Would it taste
too strong?

I always think thats what mayo should be, but others can find it
strong.

--
Mike... . . . .

graham

2014-04-09 18:12:11 UTC

Post by Mike.. . . .
Following a post by Tim C.

Post by Tim C.
Any thoughts on making mayonnaise with olive-oil? Is it ok? Would it taste
too strong?

I always think thats what mayo should be, but others can find it
strong.

As it's originally a French sauce, shouldn't it be made with OO anyway?
Graham

Mike.. . . .

2014-04-09 18:36:05 UTC

Following a post by graham

Post by graham
As it's originally a French sauce, shouldn't it be made with OO anyway?

I had it as invented by a French chef in Mahon (Menorca, Spain) to
celebrate Collingwoods victory somewhere, I stayed in his house so I
must be right. But yes, french or even more so spanish, it should be
olive oil, what else would they use?

--
Mike... . . . .

Tim C.

2014-04-10 05:49:01 UTC

Post by Mike.. . . .
Following a post by graham

Post by graham
As it's originally a French sauce, shouldn't it be made with OO anyway?

More to the point, what would they have used in 1836 or whenever?

--
Tim C. Linz, Austria.

Mike.. . . .

2014-04-10 07:48:30 UTC

Following a post by Tim C.

Post by Mike.. . . .
I had it as invented by a French chef in Mahon (Menorca, Spain) to
celebrate Collingwoods victory somewhere, I stayed in his house so I
must be right. But yes, french or even more so spanish, it should be
olive oil, what else would they use?

More to the point, what would they have used in 1836 or whenever?

probably not Benecol or Canola.

--
Mike... . . . .

Giusi

2014-04-11 11:19:47 UTC

Post by Mike.. . . .
Following a post by graham

Post by graham
As it's originally a French sauce, shouldn't it be made with OO anyway?

More to the point, what would they have used in 1836 or whenever?

There are mild, very filtered olive oils and robust new olive oils. What I have done when I wasn't sure (because I love robust oils) is make it half and half.
The egg or yolk thing is usually associated with how it is mixed. If whisking by hand, use only yolks, mixer, you choose, stick blender the whole egg. Check your recipes and see how that holds up.

Tim C.

2014-04-15 05:45:10 UTC

Post by Mike.. . . .
Following a post by graham

Post by graham
As it's originally a French sauce, shouldn't it be made with OO anyway?

More to the point, what would they have used in 1836 or whenever?

Yes. it does seem to be that way in the recipes I've seen. I wonder why
you can't use the white when hand-mixing.

--
Tim C. Linz, Austria.

Tim C.

2014-04-10 05:55:05 UTC

Post by graham

Post by Mike.. . . .
Following a post by Tim C.

Post by Tim C.
Any thoughts on making mayonnaise with olive-oil? Is it ok? Would it taste
too strong?

I always think thats what mayo should be, but others can find it
strong.

As it's originally a French sauce, shouldn't it be made with OO anyway?
Graham

Maybe, but times, and tastes have changed sine the Napoleonic wars. I've
never tasted a mayo from then (as far as I know, but some of the stuff you
get here in tubes tastes like it might have been made then :-( )

Another thing. Most recipes use just the egg yolk and blend the oil in
slowly. I've googled but didn't find any info on why only the yolk is used.
Some recipes use the whole egg. Is it just conservative cooks & tradition
(like the open/closed mussel rubbish, and chilli seeds being the hottest
bit) or is there a really good chemical/physical reason? Anyone know?

--
Tim C. Linz, Austria.

Mike.. . . .

2014-04-10 07:50:21 UTC

Following a post by Tim C.

Post by Tim C.
(like the open/closed mussel rubbish,

I read the case, I've seen the poisoning, I'm not risking it

Post by Tim C.
and chilli seeds being the hottest
bit)

didn't know that wasn't true!

--
Mike... . . . .

Tim C.

2014-04-10 08:06:11 UTC

Post by Mike.. . . .
Following a post by Tim C.

Post by Tim C.
(like the open/closed mussel rubbish,

I read the case, I've seen the poisoning, I'm not risking it

Post by Tim C.
and chilli seeds being the hottest
bit)

didn't know that wasn't true!

Try it. It's the pith that's usually the hottest bit (including the flesh
around that area). Take some seeds from a hot chilli and rinse them in
water (to get any juice or pith off (don't take it personally)) then eat
them, crush them between your teeth to get any heat out if you want. You
won't notice much, if anything in the way of heat.
Then try the pale pith. You might just notice a difference. :-)

It's one of those myths that can easily spring up: scrape out the seeds and
you remove the pith too. But, let's face it, there are no warnings on
packets of chilli seeds to wear gloves etc when you're planting them.

There's a perfectly good reason to remove the seeds though. They are
unattractive and may ruin the texture of a dish.

--
Tim C. Linz, Austria.

Mike.. . . .

2014-04-10 09:32:06 UTC

Following a post by Tim C.

Post by Tim C.
It's one of those myths that can easily spring u

I remember an Indian telling me that when talking about curry.

--
Mike... . . . .

Tim C.

2014-04-10 08:15:37 UTC

Post by Mike.. . . .
Following a post by Tim C.

Post by Tim C.
(like the open/closed mussel rubbish,

I read the case, I've seen the poisoning, I'm not risking it

You can get poisoning from any mussels.
You can get poising from mussels that open after cooking as well. Those
that are still closed after cooking may also have been healthy ones.

http://www.abc.net.au/science/articles/2008/10/29/2404364.htm
http://www.discovermussels.com/did-you-know

--
Tim C. Linz, Austria.

Mike.. . . .

2014-04-10 09:34:23 UTC

Following a post by Tim C.

Post by Tim C.
You can get poisoning from any mussels.
You can get poising from mussels that open after cooking as well. Those
that are still closed after cooking may also have been healthy ones.

I want to be sure its alive. If it closes when tapped its alive. If
its already closed I don't know. If its still closed when cooked
that's a mussel that never moved, so I'm discarding it.

--
Mike... . . . .

Tim C.

2014-04-10 10:34:26 UTC

Post by Mike.. . . .
Following a post by Tim C.

Post by Tim C.
You can get poisoning from any mussels.
You can get poising from mussels that open after cooking as well. Those
that are still closed after cooking may also have been healthy ones.

I want to be sure its alive. If it closes when tapped its alive. If
its already closed I don't know. If its still closed when cooked
that's a mussel that never moved, so I'm discarding it.

But even dead ones can open during cooking, as long as they're not /too/
old.

--
Tim C. Linz, Austria.

Mike.. . . .

2014-04-10 10:48:51 UTC

Following a post by Tim C.

Post by Mike.. . . .
Following a post by Tim C.

Post by Tim C.
You can get poisoning from any mussels.
You can get poising from mussels that open after cooking as well. Those
that are still closed after cooking may also have been healthy ones.

I want to be sure its alive. If it closes when tapped its alive. If
its already closed I don't know. If its still closed when cooked
that's a mussel that never moved, so I'm discarding it.

But even dead ones can open during cooking, as long as they're not /too/
old.

OK, so i'm chucking really old ones and some OK ones. My "does it
move" test i'm happy with, alive is good. Maybe I should chuck *all*
the rest without relying on opening. I reckon I'm reducing the risk
quite a lot without throwing too many away.

--
Mike... . . . .
Petition to move financial misconduct by MPs to police
http://preview.tinyurl.com/orm8jqu

Mike.. . . .

2014-04-10 10:56:33 UTC

Following a post by Mike.. . . .

Post by Mike.. . . .
. My "does it
move" test i'm happy with, alive is good.

I should have said I also chuck any that are open and will not close.
but I'm sold on your idea of chucking the lot, 100% safe.

--
Mike... . . . .
Petition to move financial misconduct by MPs to police
http://preview.tinyurl.com/orm8jqu

Mike.. . . .

2014-04-10 10:01:08 UTC

Following a post by Tim C.

Post by Tim C.
http://www.abc.net.au/science/articles/2008/10/29/2404364.htm

"To keep them closed, the mussel has muscles. It uses its specific
adductor muscles. When we cook them, the heat can have a few effects
on the adductor muscles that keep the two halves of their shells stuck
together. Sometimes, the heat can denature the proteins in the
adductor muscles so that they simply disintegrate, or sometimes, it
can make one or both ends of the adductor muscles come unstuck from
the shell."

So if that muscle *was* working and now isn't, I had a live mussel. I
agree that the closed ones may also be alive and that there are other
causes of poisoning but that's no reason to ignore proof of life.

given the food poisoning is *bad*, that the advice they are OK only
comes from Oz seafood industry in my experience and their alternative
is that a bad mussel always smells bad, which I know to be wrong, I'm
sticking with the European methods.

--
Mike... . . . .
Petition to move financial misconduct by MPs to police
http://preview.tinyurl.com/orm8jqu

Tim C.

2014-04-10 10:36:54 UTC

Post by Mike.. . . .
Following a post by Tim C.

Post by Tim C.
http://www.abc.net.au/science/articles/2008/10/29/2404364.htm

"To keep them closed, the mussel has muscles. It uses its specific
adductor muscles. When we cook them, the heat can have a few effects
on the adductor muscles that keep the two halves of their shells stuck
together. Sometimes, the heat can denature the proteins in the
adductor muscles so that they simply disintegrate, or sometimes, it
can make one or both ends of the adductor muscles come unstuck from
the shell."
So if that muscle *was* working and now isn't, I had a live mussel. I
agree that the closed ones may also be alive and that there are other
causes of poisoning but that's no reason to ignore proof of life.
given the food poisoning is *bad*, that the advice they are OK only
comes from Oz seafood industry in my experience and their alternative
is that a bad mussel always smells bad, which I know to be wrong, I'm
sticking with the European methods.

Well yes, if it smells bad you wouldn't want ot eat it anyway. But not
always. I wouldn't count on it.
The problem is, good or bad, you can't tell, or be sure other than throwing
the whole lot away. Because even the open ones can be bad.

--
Tim C. Linz, Austria.

Mike.. . . .

2014-04-10 10:45:59 UTC

Following a post by Tim C.

Post by Tim C.
The problem is, good or bad, you can't tell, or be sure other than throwing
the whole lot away

thats the answer then!

--
Mike... . . . .
Petition to move financial misconduct by MPs to police
http://preview.tinyurl.com/orm8jqu

Tim C.

2014-04-10 11:11:53 UTC

Post by Mike.. . . .
Following a post by Tim C.

Post by Tim C.
The problem is, good or bad, you can't tell, or be sure other than throwing
the whole lot away

thats the answer then!

:-) The only way to be sure

--
Tim C. Linz, Austria.

Stephen Wolstenholme

2014-04-07 15:11:38 UTC

Post by John Silver
Can you buy Navy Beans to make yours authentic?
John

Ask for haricot beans. Nobody calls them Navy beans these days.

Steve

Ophelia

2014-04-07 15:15:03 UTC

Post by John Silver
Can you buy Navy Beans to make yours authentic?
John

Ask for haricot beans. Nobody calls them Navy beans these days.

Oh I have some of those in my store:)

--
http://www.helpforheroes.org.uk/shop/

David B

2014-01-29 10:44:26 UTC

Cross and Blackwell

D

Jane Gillett

2014-01-30 08:55:23 UTC

Branston.
Jane

--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.

1322

2014-01-30 22:03:15 UTC

Post by Jane Gillett
Branston.
Jane

Jeßus

2014-04-06 07:00:05 UTC

On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Ophelia

2014-04-06 10:27:14 UTC

Post by JeÃus
On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Hey:)

--
http://www.helpforheroes.org.uk/shop/

Jeßus

2014-04-11 07:01:03 UTC

On Sun, 6 Apr 2014 11:27:14 +0100, "Ophelia"

Post by JeÃus
On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Hey:)

Hey! :)

Ophelia

2014-04-11 10:21:08 UTC

Post by JeÃus
On Sun, 6 Apr 2014 11:27:14 +0100, "Ophelia"

Post by JeÃus
On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Hey:)

Hey! :)

Nice to see you here:)) What are you cooking? :))

--
http://www.helpforheroes.org.uk/shop/

Jeßus

2014-04-12 05:23:06 UTC

On Fri, 11 Apr 2014 11:21:08 +0100, "Ophelia"

Post by JeÃus
On Sun, 6 Apr 2014 11:27:14 +0100, "Ophelia"

Post by JeÃus
On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Hey:)

Hey! :)

Nice to see you here:))

Thanks, same with you :)
I occasionally drop into this group.

Post by Ophelia
What are you cooking? :))

Very good question for tonight! I have some chicken thigh fillet
defrosted but haven't yet formulated a plan of attack, although just
for something different (for me at least), I was considering a pasta
dish of some sort. I have a packet of spaghetti... any suggestions
welcome. Hmm... perhaps a creamy sauce of some sort...

I had a very late brunch today due to visitors, I used mostly
ingredients from the yard and garden: one big new potato sliced thinly
and fried in butter with a dash or olive oil, then added half a rasher
of diced bacon, half an onion thinly sliced, then some cherry
tomatoes, garlic and a field mushroom. Then, right at the end I added
some chopped kale and silver beet... just long enough to wilt it.
Salt, pepper and some finely grated parmesan...

So what are you cooking?

Giusi

2014-04-13 07:42:42 UTC

Not too much time today so I just got some pork chops out of the freezer. I
have a nice big cauliflower so I think I will make a cauliflower cheese to
serve with them and maybe a baked potato. I think I'll add some sliced bell
peppers and onions to the caul. cheese.

O, I recently added a cauliflower recipe to my web page that is just superb, if I say so who shouldn't. Cauliflower avoiders are eating it. It's quick, cheap and delicious.

Ophelia

2014-04-13 10:08:25 UTC

Not too much time today so I just got some pork chops out of the freezer.
I
have a nice big cauliflower so I think I will make a cauliflower cheese to
serve with them and maybe a baked potato. I think I'll add some sliced bell
peppers and onions to the caul. cheese.

O, I recently added a cauliflower recipe to my web page that is just
superb, if I say so who shouldn't. Cauliflower avoiders are eating it.
It's quick, cheap and delicious.

Thanks:) A quick link? I am not too keen on cauli which is why I doctor it
up so much. If it were not for the fact I am always trying to get more veg
into us I wouldn't bother. Heck I've even been hitting on the zucchini too
*gasp* *shock* *horror* <g>

--
http://www.helpforheroes.org.uk/shop/

Giusi

2014-04-13 18:08:47 UTC

Not too much time today so I just got some pork chops out of the freezer.
I
have a nice big cauliflower so I think I will make a cauliflower cheese
to
serve with them and maybe a baked potato. I think I'll add some sliced
bell
peppers and onions to the caul. cheese.

O, I recently added a cauliflower recipe to my web page that is just
superb, if I say so who shouldn't. Cauliflower avoiders are eating it.
It's quick, cheap and delicious.

www.judithgreenwood.com

Ophelia

2014-04-13 18:27:23 UTC

Not too much time today so I just got some pork chops out of the freezer.
I
have a nice big cauliflower so I think I will make a cauliflower cheese
to
serve with them and maybe a baked potato. I think I'll add some sliced
bell
peppers and onions to the caul. cheese.

O, I recently added a cauliflower recipe to my web page that is just
superb, if I say so who shouldn't. Cauliflower avoiders are eating it.
It's quick, cheap and delicious.

www.judithgreenwood.com

wooo that's different:) What do you serve it with?

--
http://www.helpforheroes.org.uk/shop/

Giusi

2014-04-14 07:24:44 UTC

Not too much time today so I just got some pork chops out of the
freezer.
I
have a nice big cauliflower so I think I will make a cauliflower
cheese
to
serve with them and maybe a baked potato. I think I'll add some
sliced
bell
peppers and onions to the caul. cheese.

O, I recently added a cauliflower recipe to my web page that is just
superb, if I say so who shouldn't. Cauliflower avoiders are eating it.
It's quick, cheap and delicious.

Thanks:) A quick link? I am not too keen on cauli which is why I doctor
it
up so much. If it were not for the fact I am always trying to get more
veg

www.judithgreenwood.com

wooo that's different:) What do you serve it with?

Whatever I am eating! Let's see, one day I served it to a friend with chicken paprikash, another time alone I had pork chop, my kid ate it on its own because she wanted all of it.

Ophelia

2014-04-14 09:24:48 UTC

Post by Ophelia
wooo that's different:) What do you serve it with?

Whatever I am eating! Let's see, one day I served it to a friend with
chicken paprikash, another time alone I had pork chop, my kid ate it on
its own because she wanted all of it.

Hmm I see cauli puree in my very near future:)) Thanks:)

--
http://www.helpforheroes.org.uk/shop/

Giusi

2014-04-15 08:09:14 UTC

Post by Ophelia
wooo that's different:) What do you serve it with?

Whatever I am eating! Let's see, one day I served it to a friend with
chicken paprikash, another time alone I had pork chop, my kid ate it on
its own because she wanted all of it.

Hmm I see cauli puree in my very near future:)) Thanks:)

Mind you, it does taste of cauliflower, but the blended flavors is something much, much more. I've now made it of all the different cauliflowers except purple, which isn't sold here. It came about when I wanted to try a new method for doing puree, but didn't want to make carrots, which was what I'd seen. I've done carrot too now, but the cauliflower wins absolutely.
My kid and I discussed it and thought if one did the carrot puree it would be better garnished with pistachios fried in olive oil. She's going to try doing swedes, but I can't buy them here.

Ophelia

2014-04-15 10:04:14 UTC

Post by Ophelia
wooo that's different:) What do you serve it with?

Whatever I am eating! Let's see, one day I served it to a friend with
chicken paprikash, another time alone I had pork chop, my kid ate it on
its own because she wanted all of it.

Hmm I see cauli puree in my very near future:)) Thanks:)

Mind you, it does taste of cauliflower, but the blended flavors is
something much, much more. I've now made it of all the different
cauliflowers except purple, which isn't sold here. It came about when I
wanted to try a new method for doing puree, but didn't want to make
carrots, which was what I'd seen. I've done carrot too now, but the
cauliflower wins absolutely.
My kid and I discussed it and thought if one did the carrot puree it would
be better garnished with pistachios fried in olive oil. She's going to
try doing swedes, but I can't buy them here.

I get get swedes no problem. Still tastes of cauliflower eh:( When I
doctor mine I do my best to hide it. In another group someone gave a recipe
for pizza using a cauliflower base. The whole house stunk of it. DH ate it
and liked it so I froze leftovers for him. He heated it up in the microwave
one night after he had walked our dog. I was in bed asleep, but not for
long ... the stink woke me up:((( Never made that again!

--
http://www.helpforheroes.org.uk/shop/

John Silver

2014-04-07 05:48:15 UTC

Post by JeÃus
On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Time difference:-)
John

Tim C.

2014-04-07 06:14:58 UTC

Post by JeÃus
On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Time difference:-)
John

Pilot to passengers of an aeroplane arriving in NZ:
"Ladies and gentlemen we will soon be starting our descent to Wellington.
To adjust your watches to local time, please turn them back 40 years"

--
Tim C. Linz, Austria.

John Silver

2014-04-07 09:37:05 UTC

Post by JeÃus
On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Time difference:-)
John

"Ladies and gentlemen we will soon be starting our descent to Wellington.
To adjust your watches to local time, please turn them back 40 years"

Yeah, polite kids and many boys in Christchurch at least wearing short
trousers as part of their school uniform.
John

Jeßus

2014-04-11 07:02:19 UTC

Post by JeÃus
On Wed, 29 Jan 2014 09:41:44 +0000, Mike.. . . .

Post by Mike.. . . .
FT bean test for the worlds best breakfast (or tea if in NZ).

Don't you mean tea = lunch in NZ?

Time difference:-)
John

"Ladies and gentlemen we will soon be starting our descent to Wellington.
To adjust your watches to local time, please turn them back 40 years"

Happens here in Tassie too :p

Tim C.

2014-04-11 07:09:06 UTC

Post by JeÃus

Post by Tim C.
"Ladies and gentlemen we will soon be starting our descent to Wellington.
To adjust your watches to local time, please turn them back 40 years"

Happens here in Tassie too :p

:-)

--
Tim C. Linz, Austria.

Jeßus

2014-04-11 07:01:30 UTC