I miss the Acorn banter of years gone by

[accelerator]

Hi Guys

Does anyone else miss the Acorn banter of years gone by and think anything can be done to the forum to improve the situation?

I find Acorn a bit "quiet" these days, and feel there's nowhere you can really indulge in a bit of "banter". You aren't allowed to comment on sale threads which I suppose is for the best, so the only place you can perhaps discuss domains is in the appraisals section, but that gets pretty quiet too.

Maybe a "lounge" or "cafe" section is needed where people can just shoot the breeze ...

I'm sure this would be more work for the mods, but any thoughts?

Rgds

 

[smokin]

Yeah, used to be some interesting off-topic stuff discussed.. Offline businesses, current affairs, business ideas, allsorts!


With that in mind:

Anyone want to rent a beautiful 4 bedroom farmhouse in north nottinghamshire?

Also have some brick and pantile farm buildings to rent, with B1, B2 and B8 planning, in north notts..

Anyone buying GT5 tommorrow?

What do you reckon to the irish bailout?

 

[Lucky Luke]

My favourite was "how long does it take to boil an egg?"

 

[bb99]

My favourite was "how long does it take to boil an egg?"

Oh, I think that was me :-(

 

[ratboy]

My favourite was "how long does it take to boil an egg?"

Oh, I think that was me :-(

How long? 5 mins? depends if you want a boiled egg with a runny centre for use with ones buttery soldiers, or one of suitable hardness for sandwiches, pickling or cutting into funny shapes dunnit

 

[Aaron Clifford]

Small tip for poached eggs. Line a cup with cling film, crack the egg into the cling film and tie the top up so its like a ball, then drop it into boiling water for four minutes.

 

[Lucky Luke]

and on the size of the egg and whether it's been kept in the fridge or not... so many imponderables

 

[Lucky Luke]

Small tip for poached eggs. Line a cup with cling film, crack the egg into the cling film and tie the top up so its like a ball, then drop it into boiling water for four minutes.

Must tell my wife that

 

[Aaron Clifford]

They come out perfect.

 

[wb]

For the quickest way of boiling eggs, get an egg boiler from Lakeland...

 

[Aaron Clifford]

On a serious note id like to see somewhere to have a more light hearted chat. The general chat forum seems a bit serious.

 

[Bailey]

Small tip for poached eggs. Line a cup with cling film, crack the egg into the cling film and tie the top up so its like a ball, then drop it into boiling water for four minutes.

New one on me Aaron. - I did actually train as a chef (C&G706/1/2 for those that painfully know)

Original method =
1. lightly boiling water (half a pot)
2. add approximately a tablespoon of vinegar per pint of water (A coagulant)
3. place pan (half) forward off the heat - to create a heat/pressure spot
4. Crack egg into front static water (3 mins later) voila - perfect
5. works for up-to forty or so eggs at a time providing you allow a second or two between dropping eggs

 

[Lucky Luke]

New one on me Aaron. - I did actually train as a chef (C&G706/1/2 for those that painfully know)

Original method =
1. lightly boiling water (half a pot)
2. add approximately a tablespoon of vinegar per pint of water (A coagulant)
3. place pan (half) forward off the heat - to create a heat/pressure spot
4. Crack egg into front static water (3 mins later) voila - perfect
5. works for up-to forty or so eggs at a time providing you allow a second or two between dropping eggs

Now that does sound good and I'll be trying that at home, though I may stretch to just half a dozen.

I get most of our eggs from a mum at the school playground. She keeps a couple of pigs & 20-odd chickens. The egg production has dropped recently as the pigs have been eating the chickens live!!!! Arghhh!!!!

I'm really looking forward to Bailey's Traditional Poached Eggs in the Heaton household. I'll practice when everyone's out, then do it one Saturday lunchtime. Brill

 

[KarlM]

Thats pretty much what i do.

Boil water and add vinegar then reduce heat to lowest simmer,
Crack two eggs in put lid on the pan and allow to simmer for 3 mins.

Come out perfect every time.

New one on me Aaron. - I did actually train as a chef (C&G706/1/2 for those that painfully know)

Original method =
1. lightly boiling water (half a pot)
2. add approximately a tablespoon of vinegar per pint of water (A coagulant)
3. place pan (half) forward off the heat - to create a heat/pressure spot
4. Crack egg into front static water (3 mins later) voila - perfect
5. works for up-to forty or so eggs at a time providing you allow a second or two between dropping eggs

 

[Aaron Clifford]

Should try it bailey they come out great.

 

[Lucky Luke]

Should try it bailey they come out great.

Do you tell your granny how to poach eggs too



Sorry Aaron - I just couldn't resist!

 

[Pred]

I did actually train as a chef (C&G706/1/2 for those

that's it, from now on you will be known as 'bayleaf' instead of bailey

 

[Aaron Clifford]

I think I've missed the joke lol

 

[Pred]

I think I've missed the joke lol

didn't you used to watch London's Burning?
name of the mess manager

little known fact:
London's Burning used to be filmed at my old fire station
in real life 'dockhead'
on tv 'blackwall'

all the watches used to do extra and stunt doubling for the actors and making up the gear

i used to double for georgialis , the guvnor when on fire engine
even though i was about 20 at time!

actors were ok
i will say glen murphy is a superb bloke though. very humble guy and very grateful for his lot
hard as nails too, although a very mild mannered bloke

 

[Bailey]

Dont forget

lightly fried (but crispy) bread > american dry cured bacon.> poached egg > hollindase sauce.

In that layered order makes eggs Benedicte = total heaven