others
Be able to park my Mini by hand-brake skidding into a space at the side of road. A bloke did it years ago on Record Breakers with something like a 15cm gap each end. Shit whoever your passenger was up every time!

Learn to ten pin bowl - I mean the cool "spins on the edge of the lane then at the last microsecond spins in and clears the alley" type shots. Not a big fan of bowling, but if I could do this I'd play every week.

Cook a perfectly rare thick steak at home. Always cook it too much.

Sad, but win a deathmatch free for all on CoD: MW2 against my mates with a score of 32-0 or something like that. I'm shit at it, and always get owned. Just one I'd love to beat them.

Find someone who has the footage of my only TV appearence, "swot or wot" on ITV, presented by Dominic Diamond circa 1995. We won, I got loads of questions right and the show was that good we were chosen as the pilot edition. I recorded the original rambo over my copy years ago..
(Strump striving for imperfection since, Tue 19 Oct 2010, 19:16, 9 replies)

Believe it or not
I might actually be able to get hold of a copy of 'Swot or Not' for you
(Godwin's Lawyer is more evil than Hitler, Tue 19 Oct 2010, 19:30, closed)

Only kidding - I can't
And now I can cross off 'Building up the hopes of a stranger before cruelly dashing them against the rocks, on the internet' from my list
(Godwin's Lawyer is more evil than Hitler, Tue 19 Oct 2010, 19:33, closed)

I can
do the bowling thing. The trick is, use a really light ball so my puny arms can get it spinning fast enough.
(cypherspace is not a toaster, Wed 20 Oct 2010, 0:06, closed)

Also
there's no real need to bowl it fast either.
( sandettie light vessel automatic New Twitter - @bollocksreally, Wed 20 Oct 2010, 1:00, closed)

Steak
This is how I do steak. The times are variable because it depends on the thickness of the steak. I usually tend toward the lower end of the scale for a roughly three-quarter inch thick bit of sirloin. I've had success with this method cooking big thick slabs of rump as well. If in doubt, cook it for less time. Better to have an underdone steak than an overdone.

Marinate your steak in whatever you want, or just sprinkle it generously with salt and pepper. Let it come to room temperature before cooking. This is important. Never put it in the pan while it's fridge cold. Get your pan hot enough to sear, and sear the steak for maybe 60-90 seconds each side. Don't poke it around and flip it continuously - drop it in on one side, let it sit, then flip to the other side. When it's seared, place it on a wire rack and stick it in the oven at about 100-150 degrees C for 10-15 minutes. This relaxes it and makes it delicious and tender.

You'll probably need to try it out a couple of times to get it perfect for your stove/oven/steak combination, but once you do it's pretty reproducible.
(oball needs Satan more than he needs me, Wed 20 Oct 2010, 7:06, closed)

^this^
Use the prod test, poke the steak with your finger and if it feels like your prodding your cheek it's rare.
( number5 has been fighting tramps and losing., Wed 20 Oct 2010, 7:46, closed)

The thumb test is the one I've heard of
Hold the tips of your index finger and thumb on one hand together and poke the fleshy bit at the base of your thumb. This should feel about the same as a rare steak. Middle finger and thumb = medium rare, ring finger and thumb = medium, little finger and thumb, throw your steak to the dog.

I never remember to actually try this test when I'm cooking my steak, though.
(oball needs Satan more than he needs me, Wed 20 Oct 2010, 7:50, closed)

This ^
works a treat. Advice on salting - don't do it until right at the last moment as it toughens the meat - so take steak out of fridge, let it warm up to room temp, only when your pan is really hot, do you whack on the salt and then throw in the steak.

If you're going to pan fry rather than finish off in the oven, have some tin foil handy to cover the steak as you really should rest it for a few minutes.
(sugar_tits, Wed 20 Oct 2010, 11:26, closed)

ITV
Have you tried contacting them? I managed to get footage from the 70's for a present and they were very helpful
(Bonzodog29 is an unemployed sponge of the worst kind, Wed 20 Oct 2010, 13:37, closed)