Snorker of the week

[Adrian]

Following on from last week's Pork and Marmite (yummy), today we have
Pork and Leek.

Adrian
--
To Reply :
replace "bulleid" with "adrian" - all mail to bulleid is rejected
Sorry for the rigmarole, If I want spam, I'll go to the shops
Every time someone says "I don't believe in trolls", another one dies.

[judith]

I love pork and leek my local butcher makes them

[VictoriaB]

VictoriaB wrote:

> Adrian wrote:
>> Following on from last week's Pork and Marmite (yummy), today
>> we have Pork and Leek.
>>
>> Adrian
>

~~~
I might like that just fine in a hot dog bun and mustard.
v

--
https://www.thefarside.com/

[Adrian]

In message <RZd+kZEE...@ku.gro.lloiff>, Adrian
<bul...@ku.gro.lioff> writes

>Following on from last week's Pork and Marmite (yummy), today we have
>Pork and Leek.
>

After some deliberation, this weeks snorker will be a Cumberland,
although they are "straight" rather then the traditional curl.

[Sn!pe]

Adrian <bul...@ku.gro.lioff> wrote:

> In message <RZd+kZEE...@ku.gro.lloiff>, Adrian
> <bul...@ku.gro.lioff> writes
> >Following on from last week's Pork and Marmite (yummy), today we have
> >Pork and Leek.
> >
>
> After some deliberation, this weeks snorker will be a Cumberland,
> although they are "straight" rather then the traditional curl.
>
> Adrian
>

I haven't seen a proper Cumberland snorker in a very long time;
I'm not sure that they're even available these days. The ones
we've had lately didn't even taste of Cumberland, let alone be
in the traditional curl.

Next up: my rant about how Tizer is not like it used to be... <g>

--
^Ï^ <https://youtu.be/_kqytf31a8E>

My pet rock Gordon just is.

[Adrian]

In message <1owkjzg.1hvwpknax86z3N%snip...@gmail.com>, Sn!pe
<snip...@gmail.com> writes

>I haven't seen a proper Cumberland snorker in a very long time;
>I'm not sure that they're even available these days. The ones
>we've had lately didn't even taste of Cumberland, let alone be
>in the traditional curl.
>

I think I had one early last year in a works canteen, so I dread to
think what the provenance was. Oddly (or not), I think the last time I
tried one in Cumberland I was distinctly unimpressed (as was my
travelling companion). That was at a chippy across the road from
Carlisle railway station.

>Next up: my rant about how Tizer is not like it used to be... <g>
>

I think I last tried it in the 70s, so I wouldn't be able to say if it
was the same.

[Mike Fleming]

In article <1owkjzg.1hvwpknax86z3N%snip...@gmail.com>,

snip...@gmail.com (Sn!pe) writes:

> Adrian <bul...@ku.gro.lioff> wrote:
>
> > In message <RZd+kZEE...@ku.gro.lloiff>, Adrian
> > <bul...@ku.gro.lioff> writes
> > >Following on from last week's Pork and Marmite (yummy), today we have
> > >Pork and Leek.
> >
> > After some deliberation, this weeks snorker will be a Cumberland,
> > although they are "straight" rather then the traditional curl.
>

> I haven't seen a proper Cumberland snorker in a very long time;
> I'm not sure that they're even available these days. The ones
> we've had lately didn't even taste of Cumberland, let alone be
> in the traditional curl.

Try the farm shop at Tebay services.

--
Mike Fleming

[Sn!pe]

I'll remember that next time I'm up that way, it's rather far
from here. If there's one place I'd expect to find a genuine
Cumberland snorker, it's in Cumbria.

[Adrian]

In message <1owkwkf.d3vl5t1qah98iN%snip...@gmail.com>, Sn!pe
<snip...@gmail.com> writes

The motorway services at Gloucester are run by the same family that run
Tebay, so that might help, although I think they have a thing about
local produce, so may be not.

[Adrian]

Looks like it's pork and leek again this week. A rather weak field to
select from this time around.

[Steve]

On Sat, 19 Sep 2020 11:52:43 +0100, Adrian wrote:
>
> Looks like it's pork and leek again this week. A rather weak field to
> select from this time around.

Pork and Leek is a classic, innit.

[Sn!pe]

Sage and On!on goes well in a porky snorker.

[Andrew Marshall]

On 20/09/2020 18:37, Sn!pe wrote:
> Steve <lamma...@gmail.com> wrote:
>> On Sat, 19 Sep 2020 11:52:43 +0100, Adrian wrote:

>>> Looks like it's pork and leek again this week. A rather weak field to
>>> select from this time around.

>> Pork and Leek is a classic, innit.

> Sage and On!on goes well in a porky snorker.

It does indeed. The closest I can get to those these days is the
Lincolnshire ones that the Coop sell.

'Tis caramelised On!on snorkers again tonight here. No bacon wrapping
this time, as last night's dinner was chicken breast fillets overlaid
with two smoked back bacon rashers per piece.

--
Regards,
Andrew.

[Adrian]

Snorker of the week is Pork and Cracked Black Pepper.

[Sn!pe]

Adrian <bul...@ku.gro.lioff> wrote:

> Snorker of the week is Pork and Cracked Black Pepper.
>
> Adrian

I've had to give up pepper recently; after a long process of
elimination (hah) I discovered it was that which was giving me
the 'back door trots'.

[judith]

I love black pepper and white pepper with white pudding.

[VictoriaB]

Adrian wrote:
> Snorker of the week is Pork and Cracked Black Pepper.
>
> Adrian

~~~
Glazed with orange marmalade, soy sauce and mustard?

v
--
https://www.thefarside.com/

[Adrian]

In message <rkpt0e$167p$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Adrian wrote:
>> Snorker of the week is Pork and Cracked Black Pepper.
>> Adrian
>~~~
>Glazed with orange marmalade, soy sauce and mustard?
>

No. Accompanied by mashed potato, shallots, peas and broccoli

[VictoriaB]

Adrian wrote:
> In message <rkpt0e$167p$1...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> Adrian wrote:
>>> Snorker of the week is Pork and Cracked Black Pepper.
>>> Adrian
>> ~~~ Glazed with orange marmalade, soy sauce and mustard?
>>
>
> No. Accompanied by mashed potato, shallots, peas and
> broccoli
>

~~~
Oh... okay, that does sound good... if I can have cheese on my
broccoli. I'll just buy sausages to take home and glaze. Do you
know a good butcher?
v

--
https://www.thefarside.com/

[baz....@gmail.com]

On Monday, September 28, 2020 at 2:11:59 AM UTC-7, VictoriaB wrote:

> I'll just buy sausages to take home and glaze.

IRTA "gaze" and pictured you just admiring them lovingly as they shimmer in the pan.
No sossidge jokes or envy here no no!

--
baz

[Adrian]

In message <rks9cs$18e0$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Oh... okay, that does sound good... if I can have cheese on my
>broccoli. I'll just buy sausages to take home and glaze. Do you
>know a good butcher?

Yes, I have one less than 10 minutes walk from here.

When I do pasta, that always gets a cheese/herb/tomato sauce, and that
gets put over the veg (which are on top of the pasta), so broc in cheese
sauce.

[Mack A. Damia]

We can buy pork sausages from Argentina. Not bad, but they are
slightly on the salty side.

https://cdn.shopify.com/s/files/1/0706/6309/products/Captura_de_pantalla_2019-12-23_13.57.49_720x.png?v=1577131228

Now I see they are pork and beef. Never realized that.

[baz....@gmail.com]

On Monday, September 28, 2020 at 10:15:05 AM UTC-7, Mack A. Damia wrote:

> We can buy pork sausages from Argentina. Not bad, but they are
> slightly on the salty side.
>
> https://cdn.shopify.com/s/files/1/0706/6309/products/Captura_de_pantalla_2019-12-23_13.57.49_720x.png?v=1577131228
>
> Now I see they are pork and beef. Never realized that.

They are all about the meats in Argentina!
We ate in an Argentinian place in Tamarindo and had BP as an appetizer! it was amazeballs!
--
baz

[Mack A. Damia]

There was a Pennsylvania Dutch restaurant - very well-known - called
the Moselem Springs Inn near Kutzown between Reading and Allentown in
Pennsylvania. Closed down about ten years ago, and the building
houses doctor's offices now. 'Twas a great loss.

They served a "tripe appetizer". I tried it, but I only enjoy it
picked.

[baz....@gmail.com]

On Monday, September 28, 2020 at 10:33:04 AM UTC-7, Mack A. Damia wrote:

> There was a Pennsylvania Dutch restaurant - very well-known - called
> the Moselem Springs Inn near Kutzown between Reading and Allentown in
> Pennsylvania.

lol @Kutzown because I've just remembered friends who moved to Kunkletown PA a few years ago. You can't make these names up!

--
baz

[Mack A. Damia]

Has its own "University", can you imagine?

Used to be Kutztown State College, before that
Kutztown State Teachers College.

Hoofties.

[VictoriaB]

~~~
Heheh... good thing you didn't read it as gauze....

v - going to get my coat, want yours?
--
https://www.thefarside.com/

[VictoriaB]

Adrian wrote:
> In message <rks9cs$18e0$1...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> Oh... okay, that does sound good... if I can have cheese on
>> my broccoli. I'll just buy sausages to take home and glaze.
>> Do you know a good butcher?
>
> Yes, I have one less than 10 minutes walk from here.
>
> When I do pasta, that always gets a cheese/herb/tomato sauce,
> and that gets put over the veg (which are on top of the
> pasta), so broc in cheese sauce.
>

~~~
Oh I see, okay, joking aside, you really sound like you know what
you're doing. Would love to taste your cooking.

v - still on this sweet 'n sour kick

--
https://www.thefarside.com/

[VictoriaB]

~~~
Butcher shops are becoming rare around here... and this is cattle
country.

v

--
https://www.thefarside.com/

[VictoriaB]

Mack A. Damia wrote:
[..]

>
> They served a "tripe appetizer". I tried it, but I only enjoy it
> picked.
>
>

~~~
Speaking of ICK - look what I saw in my local supermarket today:

https://cooking.stackexchange.com/questions/68192/what-are-chicken-paws

v
--
https://www.thefarside.com/

[Mack A. Damia]

On Tue, 29 Sep 2020 05:43:49 -0500, VictoriaB
<prair...@privacy.com> wrote:

>Mack A. Damia wrote:
>[..]
>>
>> They served a "tripe appetizer". I tried it, but I only enjoy it
>> picked.

WOW, I am getting old! I meant "pickled".

Having a lot of problems keyboarding these days. Transpositions more
than anything else

>~~~
>Speaking of ICK - look what I saw in my local supermarket today:
>
>https://cooking.stackexchange.com/questions/68192/what-are-chicken-paws

Don't know how it is now, but in some of the small cans of potted
meat, an ingredient was "pig lips".

[Mack A. Damia]

Butcher shops in England always had a distinct aroma to them. Somebody
suggested - maybe it was in here many years ago - that it was the
sawdust used to absorb blood, but I don't know about that.

I supposed you could say that the butcher shop has become part of the
larger supermarket, eh? You can always find a meat/fish counter in
the larger stores, and there will be a trained butcher there.

[Adrian]

In message <rkv2fq$a9g$6...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Would love to taste your cooking.
>

Masochist ;-).

I eat to live(*), I don't live to eat. What I produce is just on the
edible side. I think I'm right in saying that no one else has ever had
to suffer it, and you are the first to volunteer.

(*) slightly dodgy statement. That might imply that I have a life, I
currently aspire to an existence. I've known people who have lives,
and they seem far too complicated for a simple soul such as me.

[VictoriaB]

Adrian wrote:
> In message <rkv2fq$a9g$6...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> Would love to taste your cooking.
>>
>
> Masochist ;-).
>
> I eat to live(*), I don't live to eat. What I produce is just
> on the edible side. I think I'm right in saying that no one
> else has ever had to suffer it, and you are the first to
> volunteer.
>
> (*) slightly dodgy statement. That might imply that I have a
> life, I currently aspire to an existence. I've known people
> who have lives, and they seem far too complicated for a simple
> soul such as me.
>
> Adrian

~~~
Re eating - since 'lockdown' I've really had to keep myself in check.
Cooking and trying new recipes is a hobby, eating easily becomes
recreational instead of a necessity.

v - running out of things to do for fun

--
https://www.thefarside.com/

[VictoriaB]

Mack A. Damia wrote:
> On Tue, 29 Sep 2020 05:43:37 -0500, VictoriaB
> <prair...@privacy.com> wrote:

[..]

>
> I supposed you could say that the butcher shop has become part of the
> larger supermarket, eh? You can always find a meat/fish counter in
> the larger stores, and there will be a trained butcher there.
>

~~~
Yes, I forgot about the supermarket guys, who usually have a better
grade of meat. No vibrantly red steaks gassed with carbon monoxide.

Or 'pink slime.'

Oh gad, will I ever enjoy a Ballpark frank again?
v
--
https://www.thefarside.com/

[Mack A. Damia]

I had a yearning for hot dogs last week, and I asked Alma to pick up
some franks and buns. I love them with chopped onions and deli
mustard.

She got the turkey franks, and I don't like them! Not the same
flavor.

Another thing is that in the supermarkets here, you will have a hard
time finding sliced ham. The store will have a dozen or more brands
of turkey ham and maybe "one" brand of genuine ham only if you are
lucky. I don't understand it, but it must have something to do with
the local folks' taste and demand.

[VictoriaB]

~~~
And any fule kno that turkey bacon is an abomination and an atrocity!
v
--
https://www.thefarside.com/

[Adrian]

Limited selection on offer this week, so Pork and Leek again.

[judith]

Pork and sage are lovely too

[Mike Fleming]

In article <0a00e556-2623-4ff2...@googlegroups.com>,

judith <judith...@googlemail.com> writes:

> On Saturday, 3 October 2020 11:29:28 UTC+1, Adrian wrote:
> > Limited selection on offer this week, so Pork and Leek again.
>

> Pork and sage are lovely too

Pork and apple for me yesterday. Yum.

--
Mike Fleming

[Adrian]

In message <q4sgnfl12tbg2gn27...@4ax.com>, Mike Fleming
<{mike}@tauzero.co.uk> writes

>Pork and apple for me yesterday. Yum.
>

I think that they do a Pork and Apple from time to time, they have
certainly done a Pork and Cider, which was very acceptable.

[baz....@gmail.com]

On Saturday, October 3, 2020 at 5:49:34 AM UTC-7, Adrian wrote:
> In message <q4sgnfl12tbg2gn27...@4ax.com>, Mike Fleming
> <{mike}@tauzero.co.uk> writes
> >Pork and apple for me yesterday. Yum.
> >
> I think that they do a Pork and Apple from time to time, they have
> certainly done a Pork and Cider, which was very acceptable.

My local butcher does a lovely Lamb Merguez and I think it.is.time so maybe I will venture out into the scary land of retail tomorrow!

> Sorry for the rigmarole, If I want spam, I'll go to the shops
> Every time someone says "I don't believe in trolls", another one dies.

I love this !
--
baz

[Adrian]

In message <5fe5842e-73dd-466a...@googlegroups.com>,
"baz....@gmail.com" <baz....@gmail.com> writes

>> Sorry for the rigmarole, If I want spam, I'll go to the shops
>> Every time someone says "I don't believe in trolls", another one dies.
>
> I love this !

I don't think I can claim credit for it, I'm sure that I'm recycling it.

Adrian
--
To Reply :
replace "bulleid" with "adrian" - all mail to bulleid is rejected

[Adrian]

This week's snorker is <drum roll>

Pork and Marmite.

Roll on dinner time !

[Adrian]

This week's winner is the Cumberland.

[Adrian]

As there seems to be some life again, snorker of the week time.

Pork and Leek.

[judith]

Pork and apple with herbs

[Adrian]

In message <a20a76ac-c849-4c03...@googlegroups.com>,
judith <judith...@googlemail.com> writes

<drools> Occasionally we get Pork and Apple with Cider.

[Erhard]

On Sat, 27 Feb 2021 13:32:38 +0000, Adrian wrote:
>
> In message <a20a76ac-c849-4c03...@googlegroups.com>,
> judith <judith...@googlemail.com> writes
> >On Saturday, 27 February 2021 at 12:17:51 UTC, Adrian wrote:
> >> As there seems to be some life again, snorker of the week time.
> >>
> >> Pork and Leek.
> >> Adrian
> >> --
> >> To Reply :
> >> replace "bulleid" with "adrian" - all mail to bulleid is rejected
> >> Sorry for the rigmarole, If I want spam, I'll go to the shops
> >> Every time someone says "I don't believe in trolls", another one dies.
> >
> >Pork and apple with herbs
>
> <drools> Occasionally we get Pork and Apple with Cider.
>
> Adrian

I like both, but not in the same week. You can have too
much of a good thing.

[VictoriaB]

Adrian wrote:
> As there seems to be some life again, snorker of the week time.
>
> Pork and Leek.
>
> Adrian

~~~
Hi Adrian, yes life stirs. Throw another log on the fire. I just
survived a week of minus 12F... which would be close to minus 24C.

v - craves baked Brie, crusty bread and fig jam
--
https://www.thefarside.com/

[Adrian]

In message <s1epl2$1s8n$3...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

Hi Victoria,

>Hi Adrian, yes life stirs. Throw another log on the fire. I just
>survived a week of minus 12F... which would be close to minus 24C.
>

We got down to -5.6C earlier in the month (and up to 16C), which is the
coldest it has been for a long time. -0.6 overnight, now up to a balmy
7.7.

No fires here (the fireplaces were taken out long before I moved in), so
no logs to throw on. Pity, in a previous life, I used to like looking
at the fire late at night with the lights off.

[Kerr-Mudd,John]

On Sun, 28 Feb 2021 10:52:24 GMT, Adrian <bul...@ku.gro.lioff> wrote:

> In message <s1epl2$1s8n$3...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>
> Hi Victoria,
>
>>Hi Adrian, yes life stirs. Throw another log on the fire. I just
>>survived a week of minus 12F... which would be close to minus 24C.

What, indoors???

>>
>
> We got down to -5.6C earlier in the month (and up to 16C), which is the
> coldest it has been for a long time. -0.6 overnight, now up to a balmy
> 7.7.
>
> No fires here (the fireplaces were taken out long before I moved in),
so
> no logs to throw on. Pity, in a previous life, I used to like looking
> at the fire late at night with the lights off.
>

There's a lot of lugging wood & ash & dust in the room, I'm coming around
to thinking it's too much effort (again).

--
Bah, and indeed, Humbug.

[VictoriaB]

Adrian wrote:
> In message <s1epl2$1s8n$3...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>
> Hi Victoria,
>
>> Hi Adrian, yes life stirs. Throw another log on the fire. I
>> just survived a week of minus 12F... which would be close to
>> minus 24C.
>>
>
> We got down to -5.6C earlier in the month (and up to 16C),
> which is the coldest it has been for a long time. -0.6
> overnight, now up to a balmy 7.7.
>
> No fires here (the fireplaces were taken out long before I
> moved in), so no logs to throw on. Pity, in a previous life,
> I used to like looking at the fire late at night with the
> lights off.
>
> Adrian

~~~
Gosh, I grew up reading Charles Dickens so I knew you had snowy
cold winters, but didn't realize that you had such Arctic temps
there... where you are... London?

I also miss an open fireplace... was disappointed when my husband
replaced ours with a geothermal heat pump out at the horse farm.
Yes, it cut down on utility bills... but fell flat in the
esthetic dept.
v
--
https://www.thefarside.com/

[VictoriaB]

~~~
Hi John, my old fireplace out at the farm had a metal plate on
the bottom that I could open and brush all the ashes into. You
had to go outside and pull open this 'drawer' and clean them out
that way. Maybe that's why my husband didn't like it... ;)

v
--
https://www.thefarside.com/

[Adrian]

In message <s1igmm$1q5e$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Gosh, I grew up reading Charles Dickens so I knew you had snowy
>cold winters, but didn't realize that you had such Arctic temps
>there... where you are... London?
>

Winters are usually milder (and less snowy) than they were in Dickens's
day.

London is usually relatively mild, unless there is a weather system
coming in from the east (as happened last month). I'm out in a
relatively rural area, over towards the west side of the country.
England can get much lower temperatures than we've had recently, and
Scotland (which is several hundred miles to the north of here, a long
way in our terms) can get down to -20something C. I think it was back
in 2009, I went out to work one morning, and the car was reporting -9C,
but because of low humidity, there was no frost on the car.

In terms of latitude, we are somewhere just north of Canadian border.

[VictoriaB]

Adrian wrote:
> In message <s1igmm$1q5e$1...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> Gosh, I grew up reading Charles Dickens so I knew you had
>> snowy cold winters, but didn't realize that you had such
>> Arctic temps there... where you are... London?
>>
>
> Winters are usually milder (and less snowy) than they were in
> Dickens's day.
>
> London is usually relatively mild, unless there is a weather
> system coming in from the east (as happened last month). I'm
> out in a relatively rural area, over towards the west side of
> the country. England can get much lower temperatures than
> we've had recently, and Scotland (which is several hundred
> miles to the north of here, a long way in our terms) can get
> down to -20something C. I think it was back in 2009, I went
> out to work one morning, and the car was reporting -9C, but
> because of low humidity, there was no frost on the car.
>
> In terms of latitude, we are somewhere just north of Canadian
> border.
>

~~~
Thanks for that. My Okla. can go a decade without snow. As a
child I'd wait forever to build a snowman... ride a piece of
cardboard down the hill behind the schoolhouse. But with Climate
Change - whatever the reason - times are a-changin... I will
spring some big bucks to winterize my pipes before next winter.
Know anything about PEX?
v

--
https://www.thefarside.com/

[Adrian]

In message <s1l7n2$37e$3...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>I will
>spring some big bucks to winterize my pipes before next winter.
>Know anything about PEX?

PEX ? Sorry, do you have a bit more context ?

[VictoriaB]

Adrian wrote:
> In message <s1l7n2$37e$3...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> I will spring some big bucks to winterize my pipes before
>> next winter. Know anything about PEX?
>
> PEX ? Sorry, do you have a bit more context ?
>

~~~
It's a type of flexible plastic currently replacing copper and
galvanized steel as water supply lines... will expand if frozen
and contract to its original shape when thawed.

I was very lucky, no burst pipes. Plumber's vans were parked at
all my neighbors. Their attic pipes burst and the ceilings flooded.

During the freeze I kept cold water a-drip in my bathrooms and
kitchen. But, my hot water froze, the heater is in the garage, so
it had to get below freezing in there. The pipe that froze and
thawed out just fine was plastic.

My house was built in 1969 so no telling what needs to be done...
v
--
https://www.thefarside.com/

[Adrian]

In message <s1npje$1v8j$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>It's a type of flexible plastic currently replacing copper and
>galvanized steel as water supply lines... will expand if frozen
>and contract to its original shape when thawed.
>
>I was very lucky, no burst pipes. Plumber's vans were parked at
>all my neighbors. Their attic pipes burst and the ceilings flooded.
>
>During the freeze I kept cold water a-drip in my bathrooms and
>kitchen. But, my hot water froze, the heater is in the garage, so
>it had to get below freezing in there. The pipe that froze and
>thawed out just fine was plastic.
>

Ah, I'm with you now. Mine is a combination of something similar to PEX
and copper. I've not had any problem with the internal plumbing
freezing up. The hot water pipes are lagged, but that is to keep the
heat in rather than to prevent freezing. The pipe to the outside tap is
swollen, which I think is from a few years back when it got very cold
and I hadn't drained it.

No pipes in the attic. I used to have them, but when the boiler was
replaced several years ago the stuff in the attic became redundant, so I
got rid of it.

>My house was built in 1969 so no telling what needs to be done...

A mere youngster. Mine is 1939 and the previous one was 18something.

[VictoriaB]

Adrian wrote:
> In message <s1npje$1v8j$1...@gioia.aioe.org>, VictoriaB
> <prair...@privacy.com> writes
>> It's a type of flexible plastic currently replacing copper
>> and galvanized steel as water supply lines... will expand
>> if frozen and contract to its original shape when thawed.
>>
>> I was very lucky, no burst pipes. Plumber's vans were parked
>> at all my neighbors. Their attic pipes burst and the
>> ceilings flooded.
>>
>> During the freeze I kept cold water a-drip in my bathrooms
>> and kitchen. But, my hot water froze, the heater is in the
>> garage, so it had to get below freezing in there. The pipe
>> that froze and thawed out just fine was plastic.
>>
>
> Ah, I'm with you now. Mine is a combination of something
> similar to PEX and copper. I've not had any problem with the
> internal plumbing freezing up. The hot water pipes are
> lagged, but that is to keep the heat in rather than to prevent
> freezing. The pipe to the outside tap is swollen, which I
> think is from a few years back when it got very cold and I
> hadn't drained it.
>
> No pipes in the attic. I used to have them, but when the
> boiler was replaced several years ago the stuff in the attic
> became redundant, so I got rid of it.
>

~~~
Smart guy. So we call your boiler a hot water heater?
~~~

>> My house was built in 1969 so no telling what needs to be
>> done...
>
> A mere youngster. Mine is 1939 and the previous one was
> 18something.

~~~
Jealous.
v


--
https://www.thefarside.com/

[judith]

Mine was built, starting with the cellar in the 13th century and later additions in 1500's and 1600's. It is steeped in history including a coffin shoot on the middle floor; a trapdoor in the ceiling to lower down coffins as the staircase was too curved, odd looking at that and wondering??

[Adrian]

In message <s1qc5u$1e36$1...@gioia.aioe.org>, VictoriaB
<prair...@privacy.com> writes

>Smart guy. So we call your boiler a hot water heater?

It heats the domestic hot water (taps, shower) but it also heats the
water for the central heating. Strangely, whilst it is called a boiler,
that is what we don't want it to do.

>~~~
>>> My house was built in 1969 so no telling what needs to be
>>> done...
>> A mere youngster. Mine is 1939 and the previous one was
>>18something.
>
>~~~
>Jealous.

A mixed blessing.

The previous one was a flat (apartment) in a converted house. The
ceilings were 13ft high, which meant that the height was the biggest
dimension in most rooms. Because it was "listed" (of historical
interest), we were limited on what we could do with it, so we were more
or less stuck with sash windows which are rather draughty. It was cold
in winter, and cool in the summer.

[VictoriaB]

> Mine was built, starting with the cellar in the 13th century
> and later additions in 1500's and 1600's. It is steeped in
> history including a coffin shoot on the middle floor; a
> trapdoor in the ceiling to lower down coffins as the staircase
> was too curved, odd looking at that and wondering??
>

~~~
So cool. Double jealous.
v

--
https://www.thefarside.com/

[judith]

The cellar is awesome, vaulted ceiling and a bit scary at night!

[Adrian]

Me thinks this thread has been dormant for a while.

Whilst purchasing the weekly meat supply this morning, I noticed that
the butchers had a new variety of snorker on offer. Venison, Black
Cherry and Red Wine. Being the adventurous type that I am, I went for
the Pork and Leek.

[vickiebee]

Adrian wrote:
> Me thinks this thread has been dormant for a while.
>
> Whilst purchasing the weekly meat supply this morning, I noticed that
> the butchers had a new variety of snorker on offer.  Venison, Black
> Cherry and Red Wine.  Being the adventurous type that I am, I went for
> the Pork and Leek.
>
> Adrian

~~~
I went for Pork and sage - soft roll. Shaped a nice patty and fried it
to go with my brekkie eggs. First time I can remember that the eggs
cost more than the sausage. How are your food prices?
v

--
https://www.thefarside.com/

[Adrian]

In message <trm79s$22s12$1...@dont-email.me>, vickiebee
<prairied...@aol.com> writes

>I went for Pork and sage - soft roll. Shaped a nice patty and fried it
>to go with my brekkie eggs. First time I can remember that the eggs
>cost more than the sausage. How are your food prices?

Hi V

Food prices are generally going up.

I don't eat eggs, horrible things (IMHO). But I'm told we have a
problem with supply (and hence prices) due to bird flu, this on top of
the other inflationary pressures on food prices.

Having now eaten, I'm pleased to report that the snorkers (along with
the mash and veg) were up to the usual standard.

[RustyHinge]

On 04/02/2023 19:20, Adrian wrote:
> In message <trm79s$22s12$1...@dont-email.me>, vickiebee
> <prairied...@aol.com> writes
>> I went for Pork and sage - soft roll. Shaped a nice patty and fried it
>> to go with my brekkie eggs. First time I can remember that the eggs
>> cost more than the sausage. How are your food prices?
>
> Hi V
>
> Food prices are generally going up.
>
> I don't eat eggs, horrible things (IMHO).  But I'm told we have a
> problem with supply (and hence prices) due to bird flu, this on top of
> the other inflationary pressures on food prices.
>
> Having now eaten, I'm pleased to report that the snorkers (along with
> the mash and veg) were up to the usual standard.

Would your butcher post sausages? (Assuming ou're in UK...) The venison
with trimmings soundsgreat, likewise the others.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

[Adrian]

In message <trmd05$23qsv$1...@dont-email.me>, RustyHinge
<rusty...@foobar.girolle.co.uk> writes

>On 04/02/2023 19:20, Adrian wrote:
>> In message <trm79s$22s12$1...@dont-email.me>, vickiebee
>><prairied...@aol.com> writes
>>> I went for Pork and sage - soft roll. Shaped a nice patty and fried it
>>> to go with my brekkie eggs. First time I can remember that the eggs
>>> cost more than the sausage. How are your food prices?
>> Hi V
>> Food prices are generally going up.
>> I don't eat eggs, horrible things (IMHO).  But I'm told we have a
>>problem with supply (and hence prices) due to bird flu, this on top of
>>the other inflationary pressures on food prices.
>> Having now eaten, I'm pleased to report that the snorkers (along
>>with the mash and veg) were up to the usual standard.
>
>Would your butcher post sausages? (Assuming ou're in UK...) The venison
>with trimmings soundsgreat, likewise the others.
>

It would appear not. IIRC they were doing local (~10 mile) delivery at
the height of the pandemic (when they closed the shoppe), but looking at
their wibble site, they are now collect only. The wibble site also
suggests that you can only order their plain sausages, I get the
impression that the others are a case of "what do I fancy this week"

I am in the UK, but a several of hours from Norfolk.

[RustyHinge]

On 04/02/2023 20:53, Adrian wrote:
> In message <trmd05$23qsv$1...@dont-email.me>, RustyHinge
> <rusty...@foobar.girolle.co.uk> writes
>> On 04/02/2023 19:20, Adrian wrote:
>>> In message <trm79s$22s12$1...@dont-email.me>, vickiebee
>>> <prairied...@aol.com> writes
>>>> I went for Pork and sage - soft roll. Shaped a nice patty and fried it
>>>> to go with my brekkie eggs. First time I can remember that the eggs
>>>> cost more than the sausage. How are your food prices?
>>>  Hi V
>>>  Food prices are generally going up.
>>>  I don't eat eggs, horrible things (IMHO).  But I'm told we have a
>>> problem with supply (and hence prices) due to bird flu, this on top
>>> of the other inflationary pressures on food prices.
>>>  Having now eaten, I'm pleased to report that the snorkers (along
>>> with the mash and veg) were up to the usual standard.
>>
>> Would your butcher post sausages? (Assuming ou're in UK...) The
>> venison with trimmings soundsgreat, likewise the others.
>>
>
> It would appear not.  IIRC they were doing local (~10 mile) delivery at
> the height of the pandemic (when they closed the shoppe), but looking at
> their wibble site, they are now collect only.  The wibble site also
> suggests that you can only order their plain sausages, I get the
> impression that the others are a case of "what do I fancy this week"
>
> I am in the UK, but a several of hours from Norfolk.

Hooter! Thanks anyway. Would that several of hours involve walking,
rollererskating, motorating, or even aviatoring?

That'll give me some idea when to savour aromas on the breeze...

[Adrian]

In message <trmsuj$26jj8$1...@dont-email.me>, RustyHinge
<rusty...@foobar.girolle.co.uk> writes

>Hooter! Thanks anyway. Would that several of hours involve walking,
>rollererskating, motorating, or even aviatoring?
>

A several of hours of travel by horseless carriage.

>That'll give me some idea when to savour aromas on the breeze...
>

Given the prevailing winds, I suspect that I'm not quite downwind of
you.

[vickiebee]

Adrian wrote:
> In message <trm79s$22s12$1...@dont-email.me>, vickiebee
> <prairied...@aol.com> writes
>> I went for Pork and sage - soft roll. Shaped a nice patty and fried
>> it to go with my brekkie eggs. First time I can remember that the
>> eggs cost more than the sausage. How are your food prices?
>
> Hi V
>
> Food prices are generally going up.
>
> I don't eat eggs, horrible things (IMHO). But I'm told we have a
> problem with supply (and hence prices) due to bird flu, this on top
> of the other inflationary pressures on food prices.
>
> Having now eaten, I'm pleased to report that the snorkers (along with
> the mash and veg) were up to the usual standard.
>
> Adrian

~~~
I love me some eggs, and eat them every day for protein since I don't
eat much meat. I saw a cartoon where a guy gets on his knees to propose,
but instead of a ring, he brings out a dozen precious eggs!

Our CDC says that about 58 million birds have died from Avian flu. It
has also has been detected in a range of species, including black
vultures and geese, great-horned owls, red tailed hawks and bald eagles.

Oh no, not my bald eagles, who are already dying from lead bullets they
find in animal carcasses left by hunters.

And BTW, Popular Mechanics just reported: "A Malignant Flu May Soon
Evolve to Infect and Kill Humans... Scientists fear a mammal-to-mammal
spread could lead to global catastrophe."

Gulp, I mean what better source for the human body than Popular Mechanics.
v
--
https://www.thefarside.com/

[Adrian]

In message <tro6e2$2gacg$1...@dont-email.me>, vickiebee
<prairied...@aol.com> writes

>Our CDC says that about 58 million birds have died from Avian flu. It
>has also has been detected in a range of species, including black
>vultures and geese, great-horned owls, red tailed hawks and bald eagles.
>

We've had reports of foxes and Otters being infected, the assumption is
that they've eaten diseased dead birds. So far one human, but he was a
keeper/breeder of ducks.

>And BTW, Popular Mechanics just reported: "A Malignant Flu May Soon
>Evolve to Infect and Kill Humans... Scientists fear a mammal-to-mammal
>spread could lead to global catastrophe."
>

Err, wasn't that three years ago, or is this another one ?.

Adrian
<exits stage left to run around screaming "We're doomed, we're all going
to die">

[Julian Macassey]

On Sun, 5 Feb 2023 06:11:44 -0600, vickiebee
<prairied...@aol.com> wrote:
>
> Our CDC says that about 58 million birds have died from Avian flu. It
> has also has been detected in a range of species, including black
> vultures and geese, great-horned owls, red tailed hawks and bald eagles.
>
> Oh no, not my bald eagles, who are already dying from lead bullets they
> find in animal carcasses left by hunters.

The bald eagle, the official bird of the USA is a carrion
eater, what does this say about US policy?

The biggest casualty of lead bullets in carion is the
California condor, a massive carrion eater. In parts of
california, only copper bullets are allowed.

--
"If you can convince the lowest white man he's better than the
best colored man, he won't notice you're picking his pocket." -
LBJ 1964

[RustyHinge]

On 05/02/2023 09:56, Adrian wrote:
> In message <trmsuj$26jj8$1...@dont-email.me>, RustyHinge
> <rusty...@foobar.girolle.co.uk> writes
>> Hooter! Thanks anyway. Would that several of hours involve walking,
>> rollererskating, motorating, or even aviatoring?
>>
>
> A several of hours of travel by horseless carriage.
>
>> That'll give me some idea when to savour aromas on the breeze...
>>
>
> Given the prevailing winds, I suspect that I'm not quite downwind of you.

Please fry snorkers in a favourable wind. Being overwhelmed ATM by
fragrance from broiling belly-of-pork, On!ons, celery, garlic, sprouts,
spud, small parsnip, with a little bashit (in mortar) mixed peppercorns.

[Adrian]

In message <trpafk$2npon$1...@dont-email.me>, RustyHinge
<rusty...@foobar.girolle.co.uk> writes

>Please fry snorkers in a favourable wind.

I will try, but if you have any influence with the Met. Office, then
perhaps now may be the time to use it. Snorkers are usually fried ~1700
on Saturday.

[RustyHinge]

On 05/02/2023 22:51, Adrian wrote:
> In message <trpafk$2npon$1...@dont-email.me>, RustyHinge
> <rusty...@foobar.girolle.co.uk> writes
>> Please fry snorkers in a favourable wind.
>
> I will try, but if you have any influence with the Met. Office, then
> perhaps now may be the time to use it.  Snorkers are usually fried ~1700
> on Saturday.

I'll speak to "someone" during the week, ta.

[Adrian]

Another new one this week.

Pork with Cider and Ginger.

The ginger was noticeable, but not over powering.

Adrian

[Kerr-Mudd, John]

Just drink the cider neat, YKIMS.

--
Bah, and indeed Humbug.

[Adrian]

Another new one.

Peanut butter and Marmite.

The peanut butter was noticeable, but didn't seem to add or detract from
the overall flavour.

[RustyHinge]

On 23/09/2023 20:00, Adrian wrote:
> Another new one.
>
> Peanut butter and Marmite.
>
> The peanut butter was noticeable, but didn't seem to add or detract from
> the overall flavour.

I'll try that when I've got some bread handy.

[Sn!pe]

Adrian <bul...@ku.gro.lioff> wrote:

> Another new one.
>
> Peanut butter and Marmite.
>
> The peanut butter was noticeable, but didn't seem to add or detract from
> the overall flavour.
>

Mrs S is very partial to PB&M but she puts it on a crispbread so as to
be not fattening (ho-ho).

--
^Ï^. Sn!pe <https://youtu.be/_kqytf31a8E>

My pet rock Gordon just is.

[RustyHinge]

On 23/09/2023 22:04, Sn!pe wrote:
> Adrian <bul...@ku.gro.lioff> wrote:
>
>> Another new one.
>>
>> Peanut butter and Marmite.
>>
>> The peanut butter was noticeable, but didn't seem to add or detract from
>> the overall flavour.
>>
>
> Mrs S is very partial to PB&M but she puts it on a crispbread so as to
> be not fattening (ho-ho).

Ar. Ho-ho! Greater proportion of oilystuff, salt &c. Howsomedever, that
doesn't nessercelery mean more in absolute terms. And if it's a
well-known brand , which face is spread, the cratered or the smooth.

And who is spreading it. I swear that our Q (Quartermaster) in the
Scouts used to spread the butter thinly, and then scrape-off more than
he originally put on.

Good trick if you know how.