The Landy is going to it's new owner on Wednesday. A long time member of this very forum will get her back up and running.
Long live the 90!
Long live the 90!
I'd have to have her waist measurement!
One of the lamps we bought turns out to be an Aladdin 23 model which takes a mantle which will give 40 candle power.
Much better than a standard oil lamp, so just ordered a noo mantle for it.
Well when you want to play you have to play!!!
2 of the 5 had oil in. One at least has never been fired up.
The clock is a Schartz 400 day clock from the 50s. Looks like new but not apparently working. The thread-type wire is intact so it prolly just needs a good clean, or maybe some previous owner numpty did what they all do when it stops, wind it to flip so the spring is locked in the barrel. I cannot seem to turn what the (missing) key should turn. But the rotor with its weights on turns just fine, simply not triggering the escapement.
W found me a free 176 page guide on how to fix 400 day clocks so I'll give that a butchers.
Now just looking at how to tenderise my steak for tonight. It was too big so I cut it in half and froze one part. Didn't eat much of the part I cooked, needed steel gnashers, so now looking to marinate it in something acidic. Coca-cola or vinegar? Hmmm! Both? Why not?!
Much better than a standard oil lamp, so just ordered a noo mantle for it.
Well when you want to play you have to play!!!
2 of the 5 had oil in. One at least has never been fired up.
The clock is a Schartz 400 day clock from the 50s. Looks like new but not apparently working. The thread-type wire is intact so it prolly just needs a good clean, or maybe some previous owner numpty did what they all do when it stops, wind it to flip so the spring is locked in the barrel. I cannot seem to turn what the (missing) key should turn. But the rotor with its weights on turns just fine, simply not triggering the escapement.
W found me a free 176 page guide on how to fix 400 day clocks so I'll give that a butchers.
Now just looking at how to tenderise my steak for tonight. It was too big so I cut it in half and froze one part. Didn't eat much of the part I cooked, needed steel gnashers, so now looking to marinate it in something acidic. Coca-cola or vinegar? Hmmm! Both? Why not?!
Hippo
Lord Hippo
Eye put my stake in me mean green grilling fing. Comes oot soft when fully cooked.One of the lamps we bought turns out to be an Aladdin 23 model which takes a mantle which will give 40 candle power.
Much better than a standard oil lamp, so just ordered a noo mantle for it.
Well when you want to play you have to play!!!
2 of the 5 had oil in. One at least has never been fired up.
The clock is a Schartz 400 day clock from the 50s. Looks like new but not apparently working. The thread-type wire is intact so it prolly just needs a good clean, or maybe some previous owner numpty did what they all do when it stops, wind it to flip so the spring is locked in the barrel. I cannot seem to turn what the (missing) key should turn. But the rotor with its weights on turns just fine, simply not triggering the escapement.
W found me a free 176 page guide on how to fix 400 day clocks so I'll give that a butchers.
Now just looking at how to tenderise my steak for tonight. It was too big so I cut it in half and froze one part. Didn't eat much of the part I cooked, needed steel gnashers, so now looking to marinate it in something acidic. Coca-cola or vinegar? Hmmm! Both? Why not?!
If it’s tough steak, slice it thinly (~5mm) against the grain and ‘velvet’ it for an hour, then stir-fry it with something.One of the lamps we bought turns out to be an Aladdin 23 model which takes a mantle which will give 40 candle power.
Much better than a standard oil lamp, so just ordered a noo mantle for it.
Well when you want to play you have to play!!!
2 of the 5 had oil in. One at least has never been fired up.
The clock is a Schartz 400 day clock from the 50s. Looks like new but not apparently working. The thread-type wire is intact so it prolly just needs a good clean, or maybe some previous owner numpty did what they all do when it stops, wind it to flip so the spring is locked in the barrel. I cannot seem to turn what the (missing) key should turn. But the rotor with its weights on turns just fine, simply not triggering the escapement.
W found me a free 176 page guide on how to fix 400 day clocks so I'll give that a butchers.
Now just looking at how to tenderise my steak for tonight. It was too big so I cut it in half and froze one part. Didn't eat much of the part I cooked, needed steel gnashers, so now looking to marinate it in something acidic. Coca-cola or vinegar? Hmmm! Both? Why not?!
Will be as soft as anything, and will soak up whatever flavour you put in the stir-fry. Teriyaki goes well
Hee hee!
I've beaten it wafer thin and salted it.
I'll let you know.
Must Google Teriyaki.
And "velveting" a steak.
Hmm!
Normally the steaks we get are fine as they are, just fried quickly at a highish heat, but for once I got some Rump, of which I normally like the flavour. The first one tasted just fine, when I could chew a bit up!!
I've beaten it wafer thin and salted it.
I'll let you know.
Must Google Teriyaki.
And "velveting" a steak.
Hmm!
Normally the steaks we get are fine as they are, just fried quickly at a highish heat, but for once I got some Rump, of which I normally like the flavour. The first one tasted just fine, when I could chew a bit up!!
Din't do very well in today's auction.
I lost a case with 4 harmonicas in by £3.
W lost all her bids except for...
@kevstar will laugh at this...
Two kilts that she won for £55. Good quality too!
Apparently she has wanted one for ages and had already bought 2 silver kilt pins for one!
So that's part of her next burpday pressies sorted!
The kilts are for you aint they
Drizzle here too, snowing up the rest.
Do they not use baking soda or cornflower n fry the meat, seen this velveting somewhere before.
I'd have to have her waist measurement!
The way you've been scoffing that french cheese n wine you'll need to stitch em together to fit you..
You can velvet any meat...
Cut it, put in a bowl with a drink of water, some marinade if you want, and some baking soda and a little corn flour. Massage it all in for a minute and leave to stand for at least 30 mins.
The meat will absorb flavours much better, and will be a lot more tender when stir-fried.
It's what they do to the meat in the Chinese to make it taste nicer
Cut it, put in a bowl with a drink of water, some marinade if you want, and some baking soda and a little corn flour. Massage it all in for a minute and leave to stand for at least 30 mins.
The meat will absorb flavours much better, and will be a lot more tender when stir-fried.
It's what they do to the meat in the Chinese to make it taste nicer
You can velvet any meat...
It's what they do to the meat in the Chinese to make it taste nicer
Only once it stops yowling and trying to claw the chef
Stone56
Well-Known Member
Nearly messed up big time on my lappy ...
Thought I'd be clever and change my log-on password ... managed to fat thumb that fecker twice ... so had a shedload of options to try ... no dice ...
There must be a work around it's Windows 10 FFS ...
New User account, set privileges to Admin ... change fecked up old user P/W ... yay sorted ...
More tea needed
Thought I'd be clever and change my log-on password ... managed to fat thumb that fecker twice ... so had a shedload of options to try ... no dice ...
There must be a work around it's Windows 10 FFS ...
New User account, set privileges to Admin ... change fecked up old user P/W ... yay sorted ...
More tea needed
Stone56
Well-Known Member
Stone56
Well-Known Member
You can velvet any meat...
Cut it, put in a bowl with a drink of water, some marinade if you want, and some baking soda and a little corn flour. Massage it all in for a minute and leave to stand for at least 30 mins.
The meat will absorb flavours much better, and will be a lot more tender when stir-fried.
It's what they do to the meat in the Chinese to make it taste nicer
I dont think they do it in our local chinky, it would be better to ask em for a curried flip flop. It would be easier to chew on.
Stone56
Well-Known Member
Bicarbonate of soda it will melt in you mouthOne of the lamps we bought turns out to be an Aladdin 23 model which takes a mantle which will give 40 candle power.
Much better than a standard oil lamp, so just ordered a noo mantle for it.
Well when you want to play you have to play!!!
2 of the 5 had oil in. One at least has never been fired up.
The clock is a Schartz 400 day clock from the 50s. Looks like new but not apparently working. The thread-type wire is intact so it prolly just needs a good clean, or maybe some previous owner numpty did what they all do when it stops, wind it to flip so the spring is locked in the barrel. I cannot seem to turn what the (missing) key should turn. But the rotor with its weights on turns just fine, simply not triggering the escapement.
W found me a free 176 page guide on how to fix 400 day clocks so I'll give that a butchers.
Now just looking at how to tenderise my steak for tonight. It was too big so I cut it in half and froze one part. Didn't eat much of the part I cooked, needed steel gnashers, so now looking to marinate it in something acidic. Coca-cola or vinegar? Hmmm! Both? Why not?!
One of the lamps we bought turns out to be an Aladdin 23 model which takes a mantle which will give 40 candle power.
Much better than a standard oil lamp, so just ordered a noo mantle for it.
Well when you want to play you have to play!!!
2 of the 5 had oil in. One at least has never been fired up.
The clock is a Schartz 400 day clock from the 50s. Looks like new but not apparently working. The thread-type wire is intact so it prolly just needs a good clean, or maybe some previous owner numpty did what they all do when it stops, wind it to flip so the spring is locked in the barrel. I cannot seem to turn what the (missing) key should turn. But the rotor with its weights on turns just fine, simply not triggering the escapement.
W found me a free 176 page guide on how to fix 400 day clocks so I'll give that a butchers.
Now just looking at how to tenderise my steak for tonight. It was too big so I cut it in half and froze one part. Didn't eat much of the part I cooked, needed steel gnashers, so now looking to marinate it in something acidic. Coca-cola or vinegar? Hmmm! Both? Why not?!
Think you've been bumped..........
Ladies & Gentlemen, today we have a very special lot and a very rare an item indeed......
Aladdin's lamp...
Just chocked on my drink laughing its coming out my nose.
... on the recommendation (sort of) of @Stanleysteamer I have bought the Vizard book on tuning the A-Series. Thanks Stan.
I also sprang for the SU Workshop manual and Needle Profile chart booklet. Should be entertaining.
I also sprang for the SU Workshop manual and Needle Profile chart booklet. Should be entertaining.
