ASOS have dropped quite significantly in the past week for no particular reason and I view this as the perfect opportunity to invest as I can see them bouncing right back up to the 5.50p mark in the next 2-3 weeks. STRONG BUY!!

I wonder if Tomasz is buying his beloved stock right now? So much for the art of making money ah... just another ramper!!

you and i have similar opinions of him, if for slightly different reasons :-)

Soon as the SP heads south he's off no doubt to promote some other rubbish...

in pidgin english too no doubt, lest someone accuses him of calling it wrong :-)

ASC may be worth shorting now that market(s) have suddenly soured + nasty little rns from MUL re Korea trade

were you short on the last drop cyners, if so you can buy me a steak next time we meet...;)

only dabble here with small numbers, so it'll be a very small steak :-)

edited!

glad to see it's properly hung and grass-fed beef sirloin

Terrible cut that Skinny, if my butcher handed me that I'd be giving it back.. On a more positive note, 5900 is the next shorting target as we're back to the top of the shoulder...

he's cheated!
pic is changed for some rubbish bit of fillet

Here's the original - the one above is from here

Good for either a stew or the dog!

shows what you know about good quality beef :-)

Would it not depend on how you planned on cooking it?

in this instance, no ..... it's a top-class piece of sirloin .... the marbling and darker colour is exactly what you want to see ..... unfortunately most people buy from the damned supermarkets instead of supporting their local butchers (and fishmongers and greengrocers), which is why so few now survive

Here here cynic....... now I'm off to tesco's.....

As a connoisseur of wines and dining Cynic I'll take your word for it and happily say I've learnt something new today as I never knew that... Not often do we buy steaks though, normally its a joint and 9/10 times a silverside one for roasting.. Steaks tend to be more a thing when eating out.. Something I could do with reading up on as I've always found butchery a fascinating subject and something which really we should have been taught in school rather than making cakes.

well i don't bake at home; just on the odd cookery master-class
do you have a decent and real butcher near you?
if so, go there and make friends with him so he doesn't flog you off any old crap
much better, tastier and more tender for roasting than silverside, though more expensive, would be (rolled) ribs - but make sure there isn't too much fat - i.e. don't let the butcher screw you over

if you want some really cheap (good value) recipes - meat or fish - then go to the COOK thread here .... if nothing there for you, post what sort of thing you'ld like

He's like the child catcher from Chitty Chitty Bang Bang our local butcher is... He's always doing deals but you have to watch him.. He's very good in the summer for BBQ stuff, chinese chicken and lamb. Always looking to sell you a rabbit...

I think a read is in order followed by maybe a visit to the farmers markets and a weekend of cooking and tasting... This will go nicely with my new found interest in brewing..