bickster

er yes, how the f2.8 did that happen!

I have the same one, its useful occaisionally

And Tony, sometimes people are your friends, the second photo is best, though the perspective still needs some work (you could correct it in PS though)

So I take it you bought a fisheye then Damien, 10.5mm Nikon or a third party one?

Unless they're on about breweries in Tennessee *cough* distilleries *cough* And JD is distilled in a dry county, the workers there get given their JD as part of their pay to get around the county's bye laws

Pasta with a Pork and Lemon Ragu serves 4 500g minced pork 1 medium onion finely chopped 1 pint milk juice and grated zest of 1 unwaxed Lemon 5 anchovy fillets drained of oil 100 ml double cream grated parmesan chese 2 tablespoons of fresh rosemary 2 cloves of garlic thinly sliced 75g of green olives stoned and chopped grated nutmeg, salt & pepper Serve over pastaof choice 1) Brown mince in large heavy frying pan over high heat using about 2 tablespoons of olive oil 2) When meat is browned add the onion, lemon zest, anchovies and rosemary, mix in with the meat well,cover and reduce the heat to a medium heat 3) When the onions are soft (around ten minutes) add the milk, the lemon juice and the green olives. Stir this thoroughly and bring to the boil. Allow to simmer for 15-20 mins or until the liquid has reduced to about a third of its original quantity. 4) Next add the double cream, stir over a low to medium heat until mixed, then add the ground nutmeg, salt and pepper to taste 5) Add to a big pan with your al dente pasta, mix well and add in your parmesan cheese Serve in Bowls Just cooked this tonight, it works well and went down a treat with the family. Pasta but a bit different

So they want Wetherspoons to be broken up? The cheapest pubs with the largest frontages and also the largest chain that also sells real ale and has guest beers How on earth did they come to that conclusion?

Not sure Ian (Same horse different jockey afaic) and yes it has helped in that aspect but it has also forced prices in pubs up and supermarkets have drive the price they buy down at the same time But here's a question, how many large pub chains were there? and how many large supermarket chains are there now?

No there's not, when you go to a licenced premises, you aren't just paying for the liquid you are drinking, you are paying someone to serve you, you are paying for the bogs to be cleaned, you are paying for the odd numpty who drops a glass, you are paying for the heating and the lighting etc etc And most of us are paying for somewhere to get away from the wife for a few hours EDIT: not only that people think the pubs are getting the product cheaper than the supermarkets when in fact because they aren't buying in anywhere near the volume the supermarkets are, then their actual unit cost is much higher too. It's partly a byproduct of the monopolies and mergers commission thing that Labour made all the breweries sell off their pubs

Tonight courtesy of the buy 3 for £4 offer in Tesco's I'm drinking fruity with a hint of liquorice

talking of apps this is also very good Itunes remote control

Beef and Ale Casserole 1Kg of braising steak cut into cubes 2 X 500ml bottles of strongish golden ale (Thwaites Wainwright is a good example) 500g Carrots, copped into very large pieces 400g Parsnips again chopped into very large pieces 3 medium onions cut into wedges 5g fresh thyme still on stalks 3 bay leaves ripped flour oil 1. Put the meat into a clean plastic bag with about4 tablespoons of flour, shake the bag like feck until all the meat is coated in flour 2. In a large casserole dish fry the meat in batches until it is all browned adding extra oil as necessary (about 1 - 2 mins each batch) 3. after the meat is browned saute the vegetables in the casserole dish adding more oil if necessary (for about 5 mins) 4. when the vetables are begining to go soft put the meat back in the dish and add the Ale, bring to the boil 5. add the thyme and bay leaves, cover and put in the oven on a medium heat (160-170 C), leave to cook slowly for 2.5 - 3 hours Serve with home made mashed spuds Ferking lovely and its what I'm eating right now :nod:

Incorrect I give you the number 2, its even and is not the sum of two prime numbers as neither 1 nor 0 are prime numbers

Saw this somewhere today (I think it was that shity Metro free newspaper), apparently 25% of mammal species are endangered

B lody Hell, theres a band I really had forgotten all about until you posted that Nike The Photos, Eveshams finest, thing is I never really rated them tbh (and Barbarella's was just a wee bit early for me

Is the Academy still moving to the Dome?

Venue capacity is usually determined by total area with a certain area per person, it is then limited down by the amount of fire exits a place has and then how many floors it has, the higher the floor the lower the capacity (it takes longer to get to safety). Its a none to complicated formula but sheer size of the place is not the only factor, escape routes are of prime importance

Does it matter?

New Order's Peter Saville Show soundtrack (30 minute instrumental ambient new order soundtrack to a career retrospective exhibition of Mancunian designer Peter Saville) Much better than it sounds btw great background music if you like New Order

So being as my missus is called Wyn Mills (I kid ye not) is she related to Bush Mills, I know she has Australian Relatives

just to illustrate Ians point The catch by Clive Lloyd at point, none of yer namby pamby gloves there. And thats going back to the seventies

Why on earth would anyone want MMS anyway, never understood the fascination. It does what email has been doing better for far longer and is much cheaper and more versatile

no you dont you have to pay for upgrades

We Call Upon the Author to Explain - Nick Cave and his Wonderfully Bad Seeds

I seem to be drinking my staple red. A bottle of Chat-en-Oeuf. Which for an under a fiver bottle of plonk is decent