Will this increase or decrease the likelihood of terrorist actions in America, Europe and the rest of the world?

If you were a member of a family murdered in this conflict, would you be seeking revenge?

Should Tzipi Livni and Ehud Olmert, be tried for war crimes if or when this conflict comes to an end?

What will the price of oil be in 4 weeks time?

fred says,
"However, I would be careful about some of the recipes."

Quite right, too. This is all a Jewish Zionist plot and the recipes are poisoned to kill off their enemies.

Fred - 'I wonder what the motivation is to divert attention from the original topic'

Could it be that you are an obnoxious boring old fart with severe physco tendacies ?

Is that why you don't click on links about Hamas?

Congratulations, Brilliance as expected from many of you.

Chuck in a few mantras and you will be at home.

I wonder if Israel thinks your advertisement is representative of them.

The majority of whom I would think they would prefer sensible discussion..

I think many of reasons for the posting are representative of yourselves, rather the Israelis.

Have you read posting 1788 If you can it may interest you, it did me.

Those were the days .....

Vienetta

Crispy chocolate sandwiched between vanilla ice cream. How can you resist? I can't that's my problem.
A dessert of Vienetta weighs 320g. Each 100g contains 255 calories. Very very naughty, but I still can't say no.
I currently have two in my freezer, as they were on offer at the weekend, and somehow there is still some left.
Original Vienetta, in my opinion is the best of the range, but you can also buy it in Mint, biscuit, lemon, and chocolate flavours.

Ingredients:
concentrated skimmed milk
chocolate flavour coating
sugar
vegetable fat
whey solids
glucose
emulsifier
stabiliser
vegetable fat
coloring

Quite disgusting when you think about all those ingredients mashed together, but it is the complete opposite. Creaminess fills your mouth, and the crunch of chocolate sound exactly the same way after eights crisp when you bite them.
We don't buy it very often in our house because it doesn't last very long. My daughter definately doesn't get a look in. It's too good to waste on kids. I have to buy her her own ice cream when I get Vienetta.
This makes it work out quite expensive. The Vienetta itself ranges from 1.20 (Asda) to about 1.99 approx (Safeways). This on it's own is a very good price for ice cream, but then I have to buy for my daughter as well. (I know I am a cruel mum).
Other flavours are slightly more expensive than Original, for reasons I don't know. I would choose it over the rest any day.
If you are an ice cream addict then buy it, you will not be disapointed.

Thanks for reading. It was a bit strange writing about ice cream. There is only so much you can say, except it's yummy, yummy, yummy.
Oops, I said that already didn't I?

Fred nice edit to your post 1943. At least have the balls to stick to what say. Perhaps you realised afterwards that it was a bit hypocritical.

fred/nazi nick seems to think anyone who disagrees with him
a) is pro-Israel
b) stupid
c) devious
d) and all part of a secret cabal PLOTTING against him

Paranoid....

ITL,

Your postings remind me of a member of a gang on a kitchen sink housing estate,

Shouting and mouthing abuse with little understanding.

Happy to be destructive, but unable to be constructive.

Preferring to run around with those similar to yourself, without respect of others, or their opinion.

If you have children, who portray the same traits as you appear to do, I feel sorry for them and society.

Although, you have amused me, I feel it is time to push the squelch button once again.

You could do the same for my postings.

Fred seems to be ignoring my posts all of a sudden. Squash up you lot. I think I might be on the squelchy step.

Hey ITL - would you mind looking for a new step?

Mighty, Hils and I are all nice and cosy on this one.

Isaacs - you'll have to join ITL on the Jew step. I might come join you later.

OK will be just like being back at Primary School.

Isaacs,

Posting 1943, I am not certain what the edit was, or why I made it.

If you post me, I may be able to recollect the reason for doing so..

But, I type more slowly than I think, I sometimes have to edit a post to make it clearer.

(For myself at least and hopefully others.)

Sometimes, I don't type "n't" when I had intended to.

Hypocritical. probably sometimes, but do I reflect and question myself?

Often.

Do you?

However, I hope my hypocrisy is of to a minor degree and of little consequence.

Have a nice day.

Oh, I shouldn't be a hypocrite!

8-)

Why not?


Corrected and edited.

drivel

Gosh, I didn't know we had a Jew step as well. When I were a lad I wanted to be Jewish so that I wouldn't have to go to morning assembly. Is it too late?

MM
It's never too late. Just pass me those rusty nail clippers!

From bagel bars all over London to restaurants in some of the country's finest department stores salt beef has an extremely loyal following.

People flock to restaurants just for a sandwich or a platter of beef. There is something about salt beef which means that once you have tried it, you just have to go back again and again.

Whilst salt beef is central to Jewish cuisine, it is popular throughout the world, under a variety of different names. The American love of salt beef comes from Irish immigrants, and whilst it came to be thought of as peasant food in Ireland it became a delicacy in America particularly in New York. The Americans know it as corned beef, because the large pieces of salt which were originally used for curing the meat were known as corns of salt. Pastrami, another New York delicacy, is simply salt beef with a coating of herbs and spices.

Historically, salt was used as a means of preserving beef, and this is how the product came by its name. However, due to refrigeration and modern production techniques, only a fraction of the amount of salt used then is now needed - and even then, most of it leaves the meat during cooking. But the basic principal remains: beef is left to soak in vats of brine with special curing salts, and it is this process that gives the meat its unique characteristics.

Before the war Salt Beef was very popular in London, in spite of the amount of effort involved in getting the dish to the table. Gradually the number of places serving the dish dwindled away, and salt beef nearly became a thing of the past. Enter J L Henson, who in the 1960s bought an old a tripe factory in Londons Kings Cross. A small side-line was salt beef, still being made in the old-fashioned way, supplying the few places in the Capital that still sold salt beef sandwiches.

Being a fan of salt beef himself, Mr Henson then set about marketing the product, and once it became known that it was available commercially, ready cured, more and more people started to offer salt beef sandwiches to their customers and demand began to rise. It seemed that Londoners hadnt forgotten about salt beef at all .

It was soon obvious that a rather more sophisticated production technique was required. A commercial recipe was developed, and over the next couple of years the cure was perfected. This cure is a closely guarded secret to this day. By using only the best briskets available and by ensuring an even distribution of cure throughout the meat, for the very first time a consistently high quality product was available to restaurateurs and caterers.

Forty years later the same production methods are used. The cure has been further developed so that even less salt is used, but the taste and texture of Hensons briskets is still the same. The beef comes from grass-fed steers and heifers from carefully selected farms in Ireland. Curing takes place in state-of-the-art facilities, but even now the curing process still takes several days.

Today, salt beef is widely available in restaurants, sandwich shops and bagel bars across the capital, and it is becoming increasingly popular throughout the country. Because cooking time can take up to four hours many people treat themselves and eat out rather than cook it themselves, and whilst a salt beef sandwich will cost as much as a gourmet burger, it is worth every penny. It is very simple to prepare, though. Cooking is a slow process (the meat will be very tender indeed) it can easily be prepared in advance and reheated later. It is equally delicious hot or cold.

In 2005 Hensons launched pre-cooked Salt Beef for the catering market, so even the smallest, busiest cafor sandwich bar can now offer this premium product to their customers.

Have we tempted you? Then maybe youd like to place an order for delivery to your door by overnight carrier. If you are a caterer or restaurateur in London and the South East then check out Hensons Foodservice for next day delivery. If you have any more questions about salt beef you can email us at saltbeef@hensons.lls.com or check out our frequently asked questions page.

Had a great salt beef on rye with pickled cucumber round the corner to me at Selfridge's Salt Beef bar on Oxford Street last night.
It always surprises me that there are Muslims and women in hijabs eating salt beef there quite often.
When people like the same food, there's always hope !
There was a very unpleasant guy in there just sipping water and looking around furtively and cursing. I said, "hello fred" to him and he ran out.

selfridge's salt beef is silverside and not brisket as it should be!
i guess brisket is a bit coarse grained and fatty for the tastes our faddy health conscious citizens, but it's much more moist and flavoursome

however, there is a really good and genuine salt beef bar in market place (just off oxford circus) pretty much on corner of gt titchfield st - no, not harry morgan's, but a small indie

============

a muslim may eat kosher meat, but a jew may not eat halal
apparently there is something unacceptable or omitted in the halal procedure

Thanks for that.
I usually go to Selfridge's or Reuben's on Baker Street which is also close to my house, but I'll try the one you mention.
Thanks :)

Blooms is best-best chopped liver in London-sad I can t vist too often as I reside oop north!

Anybody got a good recipe for homemade chopped liver??