Seabag

Its well meaning I know, but do people really want the other half of someones Christmas cake. I?m not sure I would, unless we were close.

I think the Aneto site is or has been part of the issue, the landlord is notoriously difficult to deal with. On the bread side, the Snappery bread is good.

Put them all in the recycling. The risk of contamination is to risky, I don?t blame the hospital for not taking them tbh. A pair of crutches in the scheme of things isn?t going to break the system.

Freeze it?

From what I?ve heard in the trade it?s a combination of excessive rent increases, and a fall through of another site locally that made it unfeasible for Brickhouse to carry on. It?s also a loss to the area, as they had a nice offer. It was one of my go to places. Good luck to them 👍🏽

Is anyone ?genuinely? shocked? Are we not numb to the maneuvers of this party/government? It?s still crap tho, and he?s such a sh*tbag of a human being, he?ll take the honour.

Isn?t Gales coming to Lordship Lane too? If it is then it?s a tough ask to complete with them. I loved Brickhouse, but that has always been a sensitive site, the neighbors haven?t been easy too. Plus that incident with the mother was totally blown out of proportion, and add that to rent increases and I?m not surprised at them throwing the towel in. But best of luck to to them, I?m sure they?ll resurrect.

benschiffer Wrote: ------------------------------------------------------- > Coach Beth Wrote: > -------------------------------------------------- > ----- > > Do bear in mind that as your baby is now just > > under 5 months old, that you will find a > schools > > reputation can change between now and then. > But > > as you say in your first post there are many > great > > schools in East Dulwich - also near Bellenden > > Road, you have St.Johns & St. Clements, Goose > > Green Primary (had some problems but under > > leadership of Simon Wattam, the school has > > improved dramatically and Bellenden School (not > > The Belham but another state school very near). > > > You also will find you form your own options as > > you do the inevitable school tours in a few > years. > > This is a great point... it?s obviously a bit mad > to be thinking of schools so early but I guess > that?s just part of living in London? It does seem > like ED gives us a good chance of finding (and > getting into) a school we like in 4/5 years > time... Hi Ben Is this your first child? I?ve two boys and another on the way, and from experience I?d say it?s never too early to think about schools. Time really does fly and you?ll reap the rewards of planning and discovering early about your choices. It?s a great area in general, I?m sure you?ll be happy here. Best of luck 👍🏽

KidKruger Wrote: ------------------------------------------------------- > Yeah like my dealer will take a contactless > transaction. NOT! Dealers in Shoreditch take cards, and deliver. So hold tight, I?m sure ED isn?t far behind.

Vehicles with broken windows used to get removed pretty pronto. Do any of them have windows that are broken?

You?ll enjoy ED, it has a bit more of a family/ community feel. Walking in the area with children, and local shopping is pretty good. I?ve been in South London for about 25 years, and although I?ve a house in Sydenham, ED feels like home. I?ve considered moving elsewhere, but ED is the place I?ve come back to live in again. Have fun, it?s nice mostly.

seenbeen Wrote: ------------------------------------------------------- > As soon as Xmas is over they will start the > Mayoral election canvassing and the other UK > parish and council elections...so who to vote for > carries on, surely? Then The Voice starts again So this thread looks set for immortality

Sit the beef on the flat bone base (if it?s been cut the chine bone will be in half lengthwise). Personally I use a little oil and butter blend and paint the beef with that. Rub generously in some sea salt all over, and you can add an English or Dijon mustard coating too, again all over. But keep it simple is best I find. This link is pretty comprehensive on cook time and heat. https://www.waitrose.com/home/recipes/roast-guide/roast-beef.html Cooking times and temperatures may vary with method of preparation, size and shape of the Beef and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer. * Insert thermometer through side of cut, tip in the center, not touching bone or fat. * Remove from heat when thermometer registers from about 5-10?F lower than desired doneness.(the ribs hold a lot of residual heat here, which radiates into the meat) * Rest your roast. Temperature will continue to rise while resting. Rare Cool red center 52? C Medium Rare Warm red center 57? C Medium Warm pink center 63? C Medium Well Slightly pink center 66? C Well Done Little or no pink 71? C

Here?s a recipe for Plum Puffs Ingredients 1/2 cup all-purpose flour 1 teaspoon granulated sugar 1/8 teaspoon salt 1/2 cup water 3 tablespoons unsalted butter 2 large eggs 1/2 cup plum preserves Confectioners? sugar, for dusting Instructions Preheat oven to 425? F. Line 2 baking sheets with parchment paper and brush paper lightly with water. Combine flour, granulated sugar, and salt in a small bowl. Place water and butter in a saucepan and bring to a boil. Turn the heat to low and add the flour mixture. Mix well and continuously until a soft choux dough forms and pulls away from the side of the pan. Remove the pan from the heat. Add one egg and beat until the mixture is smooth (see note). Add the second egg and beat again until smooth. Drop teaspoons of the choux dough onto the baking sheet at 2 inches apart. (The puffs will double in size while baking.) Use a wet finger to smooth any peaks. Bake 15-20 minutes until golden brown. Do not open the oven during baking. Remove the puffs from the oven and turn the heat off. Close the oven door. With a toothpick, poke a hole in each puff to release the steam. Return the puffs to the warm oven for 5 minutes. Remove the puffs from the oven and transfer to a wire rack to cool completely. Use a serrated knife to carefully split each puff in half. Fill the bottom portion with a spoonful of plum preserves and replace the cap. Arrange puffs on a platter and sprinkle confectioners? sugar over the top. Best served immediately to hungry bosom friends. Can be stored in an airtight container for up to 2 days or frozen for longer. Notes Use a wooden spoon or spatula to beat in the eggs, or transfer the mixture to a stand mixer with a paddle attachment.

Spartacus Wrote: ------------------------------------------------------- > carlafindle Wrote: > -------------------------------------------------- > ----- > > Jeez could you imagine going out for a drink > with > > cella... > > Shhhhhsss, I was just about to invite her out, I > bet she is good with a whip and very dominating > too ... 😂 Let?s add a little misogyny and objectification to the thread. I mean really, it?s what it?s been missing. FFS

Chine bone I meant (god damn spell check)

SpringTime Wrote: ------------------------------------------------------- > Hey folks. I've just landed a five rib prime beef > cut (which, contrary to the thread title, wasn't > at all cheap - sorry) and at about 7 kilos it's > twice the size I initially planned. This'll be a > Christmas main course and I want to get it right. > Most of the online guides involve smaller cuts, > and this one is large and pricey so I definitely > need to avoid screwing up! Any tips on searing, > sealing and cooking times for a rare or medium > rare serving much appreciated. And any advice on > prepping the meat also more than welcome. It's > already hung for 30 days and I won't be freezing > it as Wednesday is near. Buy yourself a digital meat thermometer. It?s a no brainier then to get it exactly how you want it. Has the butcher cut the chime bone?

M&S do a range plus these sparkling fizzy juices that look like craft ciders and country wines. I bought the grape rose one yesterday, so I?m looking forward to trying, I?ll post my thoughts on it later. But at ?2.50 it?s worth a punt. I did notice that the alcohol free wines were all but sold out at M&S, the staff telling me that they are very popular, so yes, there we go, it?s the way forward this Christmas.

DulwichFox Wrote: ------------------------------------------------------- > Seabag Wrote: > -------------------------------------------------- > ----- > > DulwichFox Wrote: > > > -------------------------------------------------- > > > ----- > > > I have tried Alcohol Free Red Wine (Cannot > > > remember what it was) > > > It tasted awful. Very sweet, A bit like neat > > > Ribena > > > could not drink it. Would not even cook with > > it. > > > > > > > > > Foxy > > > > Oh dear, Foxy?s missed the point again > > > > Fox, it?s not about you, or what you dislike. > It?s > > about what you?d recommend. > > WomanofDulwich said "they were all horrid, .. > > But you did not criticise her for expressing her > 'Dislike' > > Your personal vendetta against The Fox is > Tiresome > > I have not tried ANYTHING that I would recommend. > > > DF Wowser

DulwichFox Wrote: ------------------------------------------------------- > I have tried Alcohol Free Red Wine (Cannot > remember what it was) > It tasted awful. Very sweet, A bit like neat > Ribena > could not drink it. Would not even cook with it. > > > Foxy Oh dear, Foxy?s missed the point again Fox, it?s not about you, or what you dislike. It?s about what you?d recommend. Anyhoo, I?d recommend the Small Beer from Bermondsey too. The Steam Lager is great, lovely taste and it has that nice rounded mouthfeel to it too, which many lack. It?s also 1% ABV. Some of the wine recs sound interesting, specially the Waitrose one.

uncleglen Wrote: ------------------------------------------------------- > cella Wrote: > -------------------------------------------------- > ----- > > It's one that Johnson and co use all the time! > YOU would say that....they also say 'lefty > t*sser'.... Uncle You?re banned on this thread Please post elsewhere

I?ve been to court a number of times, it?s not fun, in fact it?s pretty challenging. The advice above is sound, do all you can to sort it before court action. Hence why I asked about the figure, as it?s easy to get swallowed up in the action. It?s also very expensive, very quickly. Good luck.

Have you spent more than ?5K?

I?ve always thought someone should set up a camera and video every one of these incidents, then release a film ?The Nutbrook Bollard? It?s be a hit.

How much have you spent so far on repairs?