Annette Curtain

???? Wrote: ------------------------------------------------------- > Nette > > Imagine being a young man on an estate where the > estate down the road would stab you, just because > of where you lived; an estate where at best you'd > be ridiculed and probably beaten up (and possbly > worse) for not joining up with the youths (gangs) > on your estate'; imagine being from an estate > where all the apparent status (including er > sex/dosh etc) went to gang members; imagine > getting a real sense of belonging and worth when > there's not much apparent opportunity in your > world - I can understand why most youths join > these gangs and expect they are 95% good > kids...I'd have joined I know ????'s all the people. NETTE:-S

crumbler Wrote: ------------------------------------------------------- > OK - here's a photo. OK I see your challenge, with a dead cat surrounded by cold chips, in Crystal Palace. NETTE:-S

OR Try here. Nice(tu)

FOOD being the key word. OK lets be clear here: Unless you are a raptor-humanoid-cross then we can class a dead fox as general waste, but NOT food waste. I'm rather partial to foraging but I do draw the line at fox meat; smoked, cured or otherewise. NETTE:-S

ClareC Wrote: ------------------------------------------------------- > There was a dead frog on top of a mound of dog poo > in Dulwich Park a couple of summers ago. This is turning into "Dead Stuff" Poker. I raise your dead frog on a dog poo with a dead fox with innards spread over 2 carriages on the A20 on Christmas day. NETTE:-S

bellenden1 Wrote: ------------------------------------------------------- > thanks. Recycling bin it is. No NOT the recycling bin. Since when was a fox recyclable. Put it in a double bin bag in the regular bin. It's classed as refuse or waste, a bit like meat. NETTE:-S

What history is that Otta. NETTE

I once saw a cat ( dead ) laying on-top of a half eaten kebab with a scattering of chips around it. It was on Church Street, Crystal palace. Put me right off kebabs you know. ( I have the picture of course ) NETTE:-S

Undisputedtruth Wrote: ------------------------------------------------------- > Perhaps I've taken a different view because I've > grew up with lads who were essentially good but > turned to crimininal activities in their late > teens. > > "Though i'm getting rather cynical & hardened to > the "he was a good kid" strap line. " > > It must be the book by David Lammy you're reading, > Nette. NO....but i'm trying to get some perspective on things But your post did make me laugh. Ever read The Prisons We Deserve by Andrew Coyle. I don't know why but i'm strangely compeled to read this stuff. NETTE

Sadly another person has died unnecessarily . Though i'm getting rather cynical & hardened to the "he was a good kid" strap line. How many times has this happened & then pictures of them flipping gang signs et al appeared on line/facebook/etc. Too many i'm afraid. NETTE

Mick Mac Wrote: ------------------------------------------------------- > > Is anyone else going to post on this thread? Like I said mic. Try the temperature method. It's a "WINNER" every time. NETTE(tu)

Mick Mac Wrote: ------------------------------------------------------- > Hats off to Gordon. I used his recommended cooking > time suggestions for the turkey on xmas day and > also for a rib of beef tonight and both were > perfect. > > Most other recommendations have much longer > cooking times per kilo. > > Really hate overcooked meat, so hats off to > Gordon. Top man, he made my Christmas. > > :)) Erm... Ever thought of using the no-brainer-digital-meat-thermometer-method-like-wot-chefs-do ? NETTE:-S

I've just started reading Out of the Ashes by David Lammy Admittedly i'm not far into it, but so far so good. Anyone else reading this? NETTE

Alan Medic Wrote: ------------------------------------------------------- > Ah come on...........you know why. It's always the > same. Mc Donald's is turning out ?

Shred them.... Stir fry with chorizo & a little butter & nutmeg. (tu)

The dry cure is the "cooking" as it were, it draws off the moisture & preserves the meat at the same time. If done well it can last up to a year. ( fat chance in my house, a month or two maybe ) I can be sliced for sarnies or just plain ol' ham-guzzling with a nice Manzilla or a Sherry. It ends up like Serano or Parma ham, quite firm and very delicious. The wet brined Ham method is eventually lightly boiled & then peeled of it's skin, the surface checkered, dotted with cloves, glazed & baked to a crust. This ham or slicing gammon is more like the Ham & Eggs/Tom & Terry type ham, if you catch m'drift. I love them equally, so i've made both. The one slight draw back is this. I have many lovely friends who visit us, we sit and chat in the evening. At some point the conversation turns toward "What you got curing or hanging at the moment" which inevitably leads to much drinking and ham/ bressola/ venison eating that evening. If you're working the next day, take heed. It can be quite indulgent ( which is also why I make two at a time ) And then there's a whole world of cold or hot smoking the hams, beef, cheese, venison, sausages, etc etc.... * lays down in a darkened room * NETTE:)

Otta Wrote: ------------------------------------------------------- > Agreed. > > The women are very good, but it's just not as > physical or exciting. OK How about women's beach volley ball versus the mens game. Excited now ? NETTE:))

It's pretty simple to cure your own Ham. I've got two on the go & a couple of belly pieces for bacon. Admittedly these particular baby's won't be ready for Christmas, but the one in the shed ( in the brine wet-cure) will be in the next few days. This dry method is dead easy. Two parts sea salt-one part dark sugar, then sling in a load of dry aromatics. Bay, chili's, cardamon, star anise, cinnamon bark. Rub the raw hams all over and leave in a cool dark place in a lidded box, like the one below. Then give them a fresh rub over with the cure each day and turn them. You can also cover them with a board and weight this down (they have a plastic mesh to sit on as they cure) It further pressurises the meat into giving up its juices. Eventually after six weeks and just in time for my birthday party, these two will be ready. The bacon only takes about two weeks. So, if you see a good piece of pork going for a song. Grab it and get curing. Cost wise, I bought the whole pig ?40+25 slaughtering cost and butchered it at home in the garden on a stainless steel butchers table. Each ham I recon costs me about ?15-20-ish. Personally, I deal direct with the farmer and see the pigs throughout their lifecycle. If you're not up to that and it takes a while to distance yourself mentally ( if ever) then buying from a butcher or going to Smithfield at 4:30am is possibly the way forward. You could also try this with a friend, buying half a pig together and going from there. http://desmond.imageshack.us/Himg13/scaled.php?server=13&filename=photocax.jpg&res=medium Either way, it's most joyful and satisfying. "Ham-tastic" almost. ( come on it is christmas, so bad jokes are compulsory ) NETTE:)(tu):)-D Edited to add a thumbs up & a festive "cheers".

http://ruletheweb.co.uk/b3ta/bus/HTDJCGPF/MERRY%20XMAS%20FROM%20ANNETTE%20CURTAIN/%28YES%20EVEN%20YOU%20CAPTAIN%20TAROT%29/MAY%20THE%20SPICE%20BE%20WITH%20YOU/bus.jpg

dbboy Wrote: ------------------------------------------------------- > And their I was thinking iit was the season of > good will to one and all. :))

Oh Joy A whole fish that's been swimming in it's own shite in a Scottish Loch for under a tenner. :-S

Actually Laura I think you love the mail but hate yourself for it ( and who could blame you, my vice is The National Inquirer btw ) However, had it not been for the mail on-line how would I have known this vital & juicy nugget of info Really, my day is now complete. NETTE:-S

Was Deta Hedman nominated ? NO. It's a travesty, as she's ranked the World number 1 NETTE:)-D

There has to be a website for that kind of thing. :-S

DulwichDeviant Wrote: ------------------------------------------------------- > What right clicking said is spot on good advice. > . > Mac Air. Excellent computer. The new macbook pro`s > are likely to be similar to yours. > > :)) Oh careful. You'll have all the "sent from a Dell" crowd on your case. With all their bla-blah-blah i've got more gig or ram. Who need a pretty box blah-blah-blah (whilst they're sitting in a room papered in woodchip and painted in peach vinyl silk) . Or they'll be on their Android app, posting from their Christmas lunch (in Beefeater) in Picadilly. Just you mark my words. NETTE:) ---------------------- Sent from a lovely Mac