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(, Sun 1 Apr 2001, 1:00)
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Don't like these word assosiation threads. There are lots of things I hate today, including..
- "The Real housewives of New York" - Oh god, I swear this Real Housewives show is about horrible human beings being horrible human beings.

- Downstairs painting for the second day now, me having to airate the flat twice now because the toxic fumes is making my body fall apart faster than it is falling apart anyway. Which means that the flat gets cold and the trafic is loud. I really can't wait to get out of this place and now I've looked around a bit more I'm convinced the flat I saw on the weekend is the one to go for. There are ones in way worst condition going for a hell of a lot more just down the road.

- The people who we were going to buy the flat from acting the victim, they had given away loads of stuff, handed in notices at jobs, gotten new jobs, and all sorts of stuff. But naturally we're the bad guy 'cus when we found out the place has dryrot and an upcoming bill of £14k we pulled out. We hadn't even gotten the mortgage yet when we told them we were pulling out. GRRR. And it's ruined my ma's 60 year old BFFship, 'cus their ma' won't speak to my ma', 'cus they're laying on the big vicitm.

- The girl in the shop across the road pushed in the queue and I said "Excuse me, there is a queue here" and she goes "I was here first" so I said "No you wern't, I saw you walk in just now while I was queuing up", *turns to shop keeper* "Hurry up, the traffic warden is coming".

- Me being so behind on my work 'cus I have so much hospital stuff this week, gonna work late tonight so tomo when I get in they'll be like "DUDE, THAT'S RAD, WELL DONE".

- That I made a dozen quasontz filled with peanutbutter and nutella, bounty bar and mint areo... I didn't have one because you can't bring 11 into work because they'll know I had one, because it's a funny number. And I couldn't have one of my own actually at work because there are more people who'd want than there are. Maybe next time I can cut them in half and make 24 of them. I donno. I think they'll be alright microwaved so they go soft again maybe so they might still be nice. I donno. I might just bin them. They might think that me making them equates to me slacking off all day too.

- That I don't know without googling why snooker chalk is blue and why is this worrying me?

- That I have a load of ingredients that go off today, so I don't know weather to make pizza or pasta where I don't really want to eat anything at all but I should. None of it would be nice frozen.
(, Wed 14 Sep 2011, 18:11, 26 replies, latest was 15 years ago)
I worry about you Gonz.
And snooker chalk isn't always blue.
(, Wed 14 Sep 2011, 18:15, Reply)
I just looked it up on wikipedia, it doesn't know eaither.

(, Wed 14 Sep 2011, 18:20, Reply)
eat all the quasontz
??
profit
(, Wed 14 Sep 2011, 18:18, Reply)
i am currently developing a headache
from lack of sleep, forgetting to take my drugs and guinea pigs who have not really stopped squeaking since they got in. To be fair, the last reason is pretty cool
(, Wed 14 Sep 2011, 18:20, Reply)
They are very cute : )

(, Wed 14 Sep 2011, 18:21, Reply)
the new guy is the one on the right
he is mega fluffy.

They keep chasing each other round, but in such a way that they don't seem to remember who's chasing who and it keeps changing
(, Wed 14 Sep 2011, 18:24, Reply)
Awwwww!

(, Wed 14 Sep 2011, 18:26, Reply)
Are you breeding them?
I think in my new house, I'd like a house rabbit. I could get one in my new house, because I'd be allowed pets, because it would be mine.
(, Wed 14 Sep 2011, 18:27, Reply)
no - they are both boys
and breeding guinea pigs is fraught with peril.

house rabbits are cool - apparently they are really easy to toilet train, too
(, Wed 14 Sep 2011, 18:29, Reply)
Yup, and they do tricks !

(, Wed 14 Sep 2011, 18:46, Reply)
really?
are you pulling my leg, here? I've never seen a house rabbit do tricks
(, Wed 14 Sep 2011, 18:53, Reply)
Nah', they do, they do show-jumping and stuff like that too

(, Wed 14 Sep 2011, 19:46, Reply)
It's hard to get the little men to stay on their backs though.

(, Wed 14 Sep 2011, 20:05, Reply)
Very important question...
Did you make the croissants from scratch, or did you just fill them?
And being ill really is rubbish, I empathise.
(, Wed 14 Sep 2011, 19:25, Reply)
Just filled and then baked them, they come as dough in a tube that's cut into triangles.

(, Wed 14 Sep 2011, 19:47, Reply)
Right, the Pilsbury dough/easyroll type.
Have you ever tried making them from scratch (or even flour)?
It really is worth the effort, more so than almost any other food than I can think of.
I dunno if I've ever intimated this on b3ta but I was a chef for about 10 yrs, but never actually mastered croissants during that time. Since I left the catering industry 7 yrs ago I've really re-found my luuuurve for food and the stuff I'm doing these days knocks spots off what I was doing 10yrs ago.
Nothing quite matches a tray of home-made croissants, for taste or smugness ;)
(, Wed 14 Sep 2011, 20:02, Reply)
Yeah', that's the stuff.
I'm not really a baker, I can do your standard shortbread pastry for making a tart, and I find the rubbing-in methord really theraputic, put I'm not a fan of the science behind bakery, I don't like weighing things.

Oh wow, I never knew you were into chef'ing, have you tried doing your own pasta? I find that has a real wow value to me.

Hah, I can just imagine now doing my own almond cruisonts would be well smugalicious
(, Wed 14 Sep 2011, 21:35, Reply)
I can confirm that B69 is a well good cook.
The beetroot soup he made for us was fucking excellent.
(, Wed 14 Sep 2011, 22:16, Reply)
Why thank you sir, the complement is truly appreciated!
And yes, I fucking rock in the kitchen ;)
(, Wed 14 Sep 2011, 22:34, Reply)
Also, I must add this...
I took a classic Polish dish that I'd learned from my MIL and uncle and applied Scottish kitchen thinking to it. The way the cuisine works is soooooo different between here and there. I really went a bit Heston on that soup, trying to maximise on the taste without compromising the cultural integrity of the dish. Sounds well fucking poncy now it's written down but I reckon I could explain it properly over five or six pints...
(, Wed 14 Sep 2011, 22:46, Reply)
It was exceptionally good.
And I normally hate beetroot.
(, Wed 14 Sep 2011, 22:48, Reply)
'kin'nora like, gonna shan us up, like ;)
But yeah, was rAther grand;)
Must get some more beetroots ;)
Yee, missus and bonny lad all grand?
(, Wed 14 Sep 2011, 22:54, Reply)
Pasta? Yeah man, had a pasta maker for 20yrs ;)
There's basically two kinds of croissant, Vienna and Paris. The Vienna one is smooth and bready and much the same all the way through (like brioche?), the Paris one is the flakey type, really buttery and crumbly (like flakey pastry).
As for me being into chef-ing, I'm utterly obsessed with food ;)
All that we eat is from scratch, most of the veg is from the allotment, all our bread is home-baked (from a sour-dough culture I grew from Polish flour). Crikey, I even make our own cottage cheese most weeks.
I love not being a chef any more, I got my passion back within months of leaving that vampire industry!!!
(, Wed 14 Sep 2011, 22:32, Reply)
Billiards tables used to mainly use blue cloth
so chalk was coloured blue too, to stop marks showing up. There is no other reason.

You can buy green chalk for pool and snooker for the same reason.
(, Wed 14 Sep 2011, 19:34, Reply)
ohhhh, ok.

(, Wed 14 Sep 2011, 19:47, Reply)
I've got some orange billiard chalk somewhere.
And day-glo pink too ;)
Got lambasted as gay when I last used it, some 15 or so years ago.
Haven't played much pool since, but that may be a coincidence.
(, Wed 14 Sep 2011, 20:05, Reply)

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