Helmets

Peter Taylor said:

Could members of this group please tell me what they think of cyclists who
wear a helmet (while on a bike)?

Give up.

Clive George said:

Not a chance of that happening - eg it's fairly obvious that plenty of
people got his mail before any of the replies.

The original post was at 15:59 yesterday. I put up the second response
with a warning and the hope mine would be the last in the thread at
16:24. Most of the subsequent replies were well after that. People
just couldn't resist trying to argue with him long after he had gone and
despite the warning that he is a well known hit and run troll.

--
Tony

"I did make a mistake once - I thought I'd made a mistake but I hadn't"
Anon

in message <[email hidden]>, Tony Raven

(') said:

Simon Brooke said:

in message <[email hidden]>, Tony Raven

(') said:

I despair. You are all talking to someone who is not there!

Oh, he's there, right enough, like an adolescent vandal, looking to
see how much fuss he has stirred up. And this time I'm sure he's
disappointed.

He'd be even more disappointed if after the first warning post, no one
else had responded.

Nature of Usenet. His post spreads out like ripples on a pond, and the
responses follow later. Which response arrives at a given node 'first'
depends on network topology (and other factors) but for most nodes all
responses will necessarily lag behind the original.

--
[email hidden] (Simon Brooke) http://www.jasmine.org.uk/~simon/

;; All in all you're just another hick in the mall
-- Drink C'lloid

"Tony Raven" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a variant on that recipe (some say its the original Newcastle
version). Place troll, onion, carrots, parsnip and stock cube in bin,
serve Newky Brown in bottle.

Never waste good vegetables!

Cheers, helen s

"Tony Raven" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Clive George said:

Not a chance of that happening - eg it's fairly obvious that plenty of
people got his mail before any of the replies.

The original post was at 15:59 yesterday. I put up the second response
with a warning and the hope mine would be the last in the thread at 16:24.
Most of the subsequent replies were well after that. People just couldn't
resist trying to argue with him long after he had gone and despite the
warning that he is a well known hit and run troll.

Ok, I'll state it a little more clearly.

I didn't get your reply before submitting my response at 16:27. I suspect I
wasn't the only one. Thus there was no way you were going to be last in the
thread.

Most of the posts have said pretty much the same thing - eg mine was just as
much of a 'warning, don't reply' post as yours, just phrased a little more
subtly. I wasn't trying to argue with him - I know he won't reply.

cheers,
clive

Clive George said:

Ok, I'll state it a little more clearly.

I didn't get your reply before submitting my response at 16:27. I suspect I
wasn't the only one. Thus there was no way you were going to be last in the
thread.

I can quite believe that as you posted a couple of minutes after me but
the posts that evening and this morning after your, mine and several
other warning posts that this was a troll who never returns to the
threads he repeatedly started. It reminds me of the Far Side Cartoon
where Mrs Amoeba is castigating Mr Amoeba with "Stimulus-response,
stimulus-response, don't you ever think?"

--
Tony

"I did make a mistake once - I thought I'd made a mistake but I hadn't"
Anon

"Tony Raven" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I can quite believe that as you posted a couple of minutes after me but
the posts that evening and this morning after your, mine and several other
warning posts that this was a troll who never returns to the threads he
repeatedly started. It reminds me of the Far Side Cartoon where Mrs
Amoeba is castigating Mr Amoeba with "Stimulus-response,
stimulus-response, don't you ever think?"

Tee hee.

However take heart - unlike three months ago, nobody's actually bitten.

cheers,
clive

Peter Headland said:

Quoted message said:

Here's a recipe...

Damn! Now I have to go to our kitchen and find something to eat!

And you do realise that you can never, ever grumble about your weight
here again? ;-)

AIUI, trolls are a very low fat red meat, like venison. Which means that
actually a somewhat richer, fruitier sauce is called for. If it's a wine
sauce, it'll be incomparably better if the wine's opened with a Campagnalo
corkscrew. Also don't forget to use your Park Tools tin opener.

One other thing I'm not sure of is whether to cook this in a steel or
aluminium pan. Any suggestions?

It's a little unconventional, but also, I like to make a savoury meringue
topping for this and just bake it on for the last 30 minutes of cooking.
--
Ambrose

Simon Brooke said:

in message <[email hidden]>, Tony Raven

(') said:

Simon Brooke said:

in message <[email hidden]>, Tony Raven
([email hidden]'😉 wrote:

> I despair. You are all talking to someone who is not there!

Oh, he's there, right enough, like an adolescent vandal, looking to
see how much fuss he has stirred up. And this time I'm sure he's
disappointed.

He'd be even more disappointed if after the first warning post, no
one else had responded.

Nature of Usenet. His post spreads out like ripples on a pond, and the
responses follow later. Which response arrives at a given node 'first'
depends on network topology (and other factors) but for most nodes all
responses will necessarily lag behind the original.

A parallel discussion's already gone on with Clive and Tony. I think it's
people who (like me, now), can't resist saying the same thing for themselves
differently. 90% human factors, I reckon.

--
Ambrose

Ambrose Nankivell said:

Peter Headland said:

Quoted message said:

Here's a recipe...

Damn! Now I have to go to our kitchen and find something to eat!

And you do realise that you can never, ever grumble about your weight
here again? ;-)

AIUI, trolls are a very low fat red meat, like venison. Which means that
actually a somewhat richer, fruitier sauce is called for. If it's a wine
sauce, it'll be incomparably better if the wine's opened with a
Campagnalo corkscrew. Also don't forget to use your Park Tools tin opener.

One other thing I'm not sure of is whether to cook this in a steel or
aluminium pan. Any suggestions?

It's a little unconventional, but also, I like to make a savoury
meringue topping for this and just bake it on for the last 30 minutes of
cooking.

Personally I find trolls difficult to swallow and they usually leave an
unpleasant after taste which is why I recommend my earlier recipe ;-)

--
Tony

"I did make a mistake once - I thought I'd made a mistake but I hadn't"
Anon

Ambrose Nankivell said:

One other thing I'm not sure of is whether to cook this in a steel or
aluminium pan. Any suggestions?

Whatever you do, don't use a carbon fibre pan - I had one once. It
looked beautiful, weighed next to nothing and had great
manoueverability round the kitchen, but the metal handle broke off at a
crucial moment, causing a major pile-up.

d.

Ambrose Nankivell said:

AIUI, trolls are a very low fat red meat, like venison. Which means that
actually a somewhat richer, fruitier sauce is called for. If it's a wine
sauce, it'll be incomparably better if the wine's opened

I've had venison in Newcaslte Brown Ale sauce, and very nice it was too.
I agree though that it is a low-fat meat. I guess the cook must have put
in some nice other ingredients.

John Hearns said:

Ambrose Nankivell said:

AIUI, trolls are a very low fat red meat, like venison. Which means
that actually a somewhat richer, fruitier sauce is called for. If
it's a wine sauce, it'll be incomparably better if the wine's opened

I've had venison in Newcaslte Brown Ale sauce, and very nice it was
too. I agree though that it is a low-fat meat. I guess the cook must
have put in some nice other ingredients.

No parsnip, then. She missed the celery from the beef recipe.

I can't remember having stewed venison myself. Apparently there's a cut in
the freezer at home, so I'll have to see what that's like, and maybe I'll
cook it on the weekend. BEER sounds like a good thing to make the gravy of
the stew with.
--
Ambrose

davek said:

Ambrose Nankivell said:

One other thing I'm not sure of is whether to cook this in a steel or
aluminium pan. Any suggestions?

Whatever you do, don't use a carbon fibre pan - I had one once. It
looked beautiful, weighed next to nothing and had great
manoueverability round the kitchen, but the metal handle broke off at a
crucial moment, causing a major pile-up.

You are probably unaware of KHIT, the Kitchen Helmet Initiative Trust.
Founder Juan Fandango, 32, is campaigning for the mandatory use of
helmets in the kitchen after he was repeatedly struck about the head
with a frying pan wielded by his missus; he would've avoided injury
completely had he been wearing a helmet. In fact, 3,157% of
kitchen-related injuries could be avoided by the use of a helmet
(Fandango et al, 1973). "My cousin Manuel Fandango was injured in a
terrible accident involving a colander and a pina colada," said Juan,
75. "He bled to death from a sharpened pickled onion inserted into
his spleen. If only one life could be saved."

R.

Ambrose Nankivell said:

I can't remember having stewed venison myself. Apparently there's a cut in
the freezer at home, so I'll have to see what that's like, and maybe I'll
cook it on the weekend. BEER sounds like a good thing to make the gravy of
the stew with.

Port and pickled walnuts are good too. Cooked with the venison that
is.

Tim

davek said:

Whatever you do, don't use a carbon fibre pan - I had one once. It
looked beautiful, weighed next to nothing and had great
manoueverability round the kitchen, but the metal handle broke off at a
crucial moment, causing a major pile-up.

I'm still persevering following my GP's advice that I should try to
prepare high fibre meals

--
Tony

"I did make a mistake once - I thought I'd made a mistake but I hadn't"
Anon

davek said:

Ambrose Nankivell said:

One other thing I'm not sure of is whether to cook this in a steel or
aluminium pan. Any suggestions?

Whatever you do, don't use a carbon fibre pan - I had one once. It
looked beautiful, weighed next to nothing and had great
manoueverability round the kitchen, but the metal handle broke off at
a crucial moment, causing a major pile-up.

Wrong allotrope. I suggest a diamond base for your pan for superior heat
distribution.

There's an article I have to write soon along those lines, but I won't spoil
it, and anyway, it's OT

--
Ambrose

"Ambrose Nankivell" <[email hidden]>typed

Quoted message said:

AIUI, trolls are a very low fat red meat, like venison. Which means that
actually a somewhat richer, fruitier sauce is called for. If it's a wine
sauce, it'll be incomparably better if the wine's opened with a Campagnalo
corkscrew. Also don't forget to use your Park Tools tin opener.

Quoted message said:

One other thing I'm not sure of is whether to cook this in a steel or
aluminium pan. Any suggestions?

Do not cook a fruity sauce in an aluminium pan. The pan will look very
clean but the sauce will contain dissolved aluminium...

--
Helen D. Vecht: [email hidden]
Edgware.

Peter Taylor said:

Could members of this group please tell me what they think of cyclists who
wear a helmet (while on a bike)?

Depends. Is it a good looking cyclist we're talking about here?

--
Arthur Clune

Helen Deborah Vecht said:

Do not cook a fruity sauce in an aluminium pan. The pan will look very
clean but the sauce will contain dissolved aluminium...

"Hmm, aluminum!"

Homer