FightingFit

Sue Wrote: ------------------------------------------------------- > FightingFit Wrote: > -------------------------------------------------- > ----- > > ...so what > > > Another really useful contribution to the forum. > > Why do you bother? Bit rich coming from you...with your self obsessed pants

Neeps

Procedure

PO with your survey

Pants

FFS... another pointless idiotic thread

...so what

Business

Leapt

Love

You won't get the usual nimby rant regarding a funfair that we had to endure when the boutique music festival came to the rye

Smooth

Pearl

flocker spotter Wrote: ------------------------------------------------------- > do we have another blue streak programme about to > be launched ? or do we just lease & piggy back > existing facilities ( i.e. the EU's) > > this whole thing is absurd - how can we justify > considering spending billions on a competitor for > stuff that exists already & that we have > significant investment in, to make some point > about being nominally independent.We are unable to > sort out internal infrastructure projects that are > pencilled in a couple of years hence, never mind a > space programme that need to be supported for > possibly decades.Amongst everything else that > needs supported > > > what a steaming turd of a country we are. Unfortunately totally true

> JL is an expert who runs his own kitchen. It's > quite interesting to hear of the causes and > precautions etc from an insider. Mr.Hussan should > have known all this (and presumably did but chose > to ignore it), it's hardly the job of one chef to > go round explaining to another what their > statutory obligations are. You really are rather > mean-spirited in many of your comments, FF. No worse than many of your pompous inaccurate assumptions, harris

JoeLeg Wrote: ------------------------------------------------------- > An oil fire itself may not be too ?dangerous? - I > have no idea how much oil was involved, but a > proper fire blanket or foam extinguisher (both > legally mandatory in restaurant kitchens) will > handle one fairly easily. I?ve had to unload an > extinguisher into an oven which had become ablaze > due to spilled oil, it?s not a big deal on its > own. There?s actually not a lot of easily > flammable stuff in a restaurant kitchen, the > equipment is mostly metal for example. That?s > intentional. > > But if you?re dumb enough to not have your > extraction scrubbed out twice a year then if > flames reach the extraction unit - from any source > - then yes, you?re in trouble. Perhaps if you shared your pearls of wisdom with Munir Hussan and not on here, he'd be most grateful

cella Wrote: ------------------------------------------------------- > FightingFit Wrote: > -------------------------------------------------- > ----- > > cella Wrote: > > > -------------------------------------------------- > > > ----- > > > I consider myself a foodie and it was fine > > > > > > Brilliant! Does anyone else? > > Is this your way of saying you consider the Clock > House below par? Well as you proclaim to being a 'foodie' it would be interesting to see where you set par

cella Wrote: ------------------------------------------------------- > I consider myself a foodie and it was fine Brilliant! Does anyone else?

Handle

Tales

Ford

toto Wrote: ------------------------------------------------------- > I have asked them several times for hotter dishes > but they didn't have to go this far ...and neither did you

Earth

Pollution

Smear