Thought Id start this one going because its rather dead on this board at the moment and I suppose all my usual muckers are either at the Stella tennis event watching Dim Tim (lose again) or at Henly Regatta eating cucumber sandwiches (they wish,...NOT).

Anyway please feel free to just talk to yourself blast away and let it go on any company or subject you wish. Just wish Id thought of this one before.

cheers GF.

quite right :-)
sorry Fred .... i confess i did get a bit carried away and fully deserve a wrist-slap

Fred, I would take issue with one thing in particular you have posted, post 20753 -
"I take it of course, that as you don't seem to be a subject of the USA, France Germany, or Syria, etc., you are not fit person to have a right to be critical of the actions of the government of those countries, or indeed voice any opinion."

And why not be critical of these governments? They all seem to be very critical of the government in this country and they don't belong to this country. The government of the USA in particular needs to get it's own house in order before passing judgement on how other countries conduct themselves.

Oh! how I agree dc, just wish they would all kiss and make up. Not sure about the colour of the lipstick and whether it would it would match the lycra gear but hey ho. Have a good evening all whatever you may be doing. Stop blinking arguing, life is too short.

Doodle.

I think there is a misunderstanding of the inferences I was making regarding previous exchanges with Mr C. I was being a little facetious.

I think it is perfectly right and proper to be critical, or complimentary of an administration of another country, or our own.

Often, the criticism, if honestly made and justified may be eventually listened to by the "leaders" or the "public" and can lead to beneficial change.

Look at changes in Burma and ME, perhaps even within Israel some realignment maybe occurring due to outside criticism.

I find it harder to credit the interference in the administrating of another country is by external force, but when one sees what is happening in Syria and Mali etc. sometimes it would seem appropriate.

---------

3ms.

My mother told me not to trust ladies with lipstick on.

But I have always enjoyed trouble.

Ah! fred it was a good job lycra was not inveted then. My mum told me never to trust a man. Sorry.

(invented).

Oh! dear I forgot to add I prefer men to women so I must have always enjoyed trouble as well.

Er keep this thread clean please. :-))

Yes Sir. I will try to comly to the rules. It would be a first if I manage it. Ha ha!

I am so pleased that you have all managed to spend your Saturday evenings off this site. Hope you have all been wining and dining your loved ones.

Fred1new - 26 Jan 2013 12:17 - 20754 of 20767

PS.

In 1948 the United Nations passed the Universal Declaration of Human Rights, which called for 'respect for human rights and for fundamental freedoms for all without distinction as to race, sex, language or religion'.


You seem to me to have little regard for that declaration.

------------------------------------

Hypocritical post of the week for me.

You seem to take great pleasure in calling another poster Aids, you insult nearly everyone else on this board and you have the brass neck to invoke the UN Declaration. Practise what you preach.

By the way when I said you get on everyone's nerves I was probably wrong, but judging by the responses your posts elicit it's not far from the truth, so apologies for not been entirely correct. the remainder stands.

I was born in 1948 chuckles - just give it a rest for the weekend - enough to read in newspapers and watching the news. Just get to a night club and remind yourself how one used to boogy on and lets all give this a preverbial rest.

3m - you are younger than me ....... anyway, i shall resist the temptation of agreeing with chuckles though i do :-

Good morning cynic - It is not my fault you are an old git. haha!!! Have a nice day - it is persistantly raining here. Makes a change from the white stuff. Nursing a port bad head. hehe.

hope you drank proper vintage port and not the usual LBV rubbish ..... i've still got far far too much of the vintage stuff, even though i sold some last year

rain has stopped here (due west of london) and i believe forecast to be brighter later .... still no golf, so shall do some cooking so i can write up some recipes for my local fishmonger/butcher

It was a good one, decanted and all that jazz - never the less, it, still in copious amounts gives one the head from hell. One never learns. Uggg!!!! You will have to send me some recipies some time.

i have about 30 fish recipes that i can send you - they all work too!

the guy has now asked me to do some meat recipes for him,. so the first is chicken liver pate, followed by one for home-made baked beans to accompany a couple of versions of roasted belly pork


with regard to vintage port, it always helps to have eaten very well ...... also, the lighter ports like sandemans, croft and warre's are likely to be less damaging than the heavyweights like taylors and grahams

Spectacular chicken liver pate - onion/brandy/port/or red wine/garlic/butter/fresh cream at the end and blend. Chill and enjoy. Port Head still not good. Ha!

Sorry, but yours is close to a parfait, and to my taste, far too rich (and sickly)

I'll clutter up the place and c+p my version here - it takes a bare 30 minutes to make from start to finish ......



You will need in the following order -
Food processor
Frying pan with lid or at the very least a splatter thingy

2 x 40 gm Butter
2 Medium onions thinly sliced
2 Large and plump cloves of garlic – squished with a knife and finely chopped
1½ tsp Thyme – dried is fine
400 gm Chicken livers – preferably organic and definitely not frozen!
2 tsp Dijon mustard
½ tsp Chili – Waitrose Crushed Chili is fine, but fresh is better with a different kick
Big glug Brandy or black rum, the latter giving a sweeter finish
Salt + pepper

Melt one of the slabs of butter and add the onions.
Cook over a gentle to medium heat, ideally with a lid on, for about 10 minutes, then add the thyme and garlic.
Cook for a further 5 minutes or until the onions are thoroughly soft.
The onions should be cooked through but still translucent and not coloured – that way they add considerable moisture to the end result.
Tip the whole lot into the processor bowl.

Put the pan back on the hob and melt the second slab of butter.
Add the chicken livers, put on the lid (or cover with the splatter thingy) and turn up the heat.
The livers will splatter and spit, so you have been warned!
Turn the livers occasionally so they cook through evenly, but still slightly pink in the middle, as otherwise they will tend to be a bit dry.
After about 4/5 minutes, add the mustard and chili.
Mix it about and then add the brandy (or rum) and keep stirring.
The mustard acts as a thickening agent.
Let the liquid boil for a couple of minutes to cook off the raw spirit and to reduce it all by say half.
Add salt and pepper.

Tip into the processor bowl and whizz away for just a couple of minutes.
You’ll need to stop a couple of times to scrape away bits from the side.

And that’s it – all finished!
Just scrape into a bowl; let it cool a little and then cover and pop it in the fridge.
You can eat within an hour or two, but as so often, it will be much better the following day.

Spread on toast or crackers and don’t all fight over it!

Assuming you don’t demolish it all in a single sitting, it’ll keep for a further 2 or 3 days in the fridge.


And don’t forget to open a decent bottle of Cru Beaujolais – say a Fleurie or Côte de Brouilly.
The 2010s are terrific if you can still find them.