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peds

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Everything posted by peds

  1. Christ, what a ****************ing dinosaur. Promiscuity? I bet you start gnashing your teeth whenever a young filly shows a bit of ankle. Here's a solution... mandatory vasectomy for all males of sperm-bearing age. Reversible once you've got your life together and decided you can raise a child. What's that you say? My body, my choice? Keep your hands off my testicles?
  2. I am the least surprised I've ever been right now.
  3. Great. How many fruits have you been getting from it? I'll be building a geodesic dome one day and filling it with lemon trees.
  4. How old is this tree? Shop bought, or grown from seed? I've a 4 year old tree from seed that I'm waiting patiently for.
  5. Just do as the Romans did (when they introduced the blasted plant all over Europe), and embrace it as a vegetable. Pick it young, though, as when it has started to flower, it'll make you shit your guts out. God knows why they liked to eat it. Strange bunch.
  6. Good effort, make sure you report on all of your progress here, because you've obviously got an attentive audience now. Can I ask what kind of shape you are hoping to achieve in the end? Do you want them all on the ground, do you want to keep them at a certain height? If you are keeping them in some form or another, what do you hope for them to look like in a few years time?
  7. There are, but at least they aren't laurel. Disgusting plant. Waste of space, waste of soil. They are a beautiful tree. I love orcas too, but I'd rather see them out in the open ocean, and not at Sea World.
  8. Here you go. Welcome to your future!
  9. A leylandii out in the middle of nowhere, allowed to do its own thing, is a beautiful thing. Squashed up against someone's house like that is just plain cruel, and five of them... the poor things. You won't maintain them, they will escape, and someone will have to pay to remove them when they become a problem (if someone could post a link to the other current thread where this is being discussed, that'd be great). Seems okay though, looks like yours are dying, so problem solved. Get rid of them, and replant with something more suitable to the location.
  10. Nice shed there. Are you particularly attached to it?
  11. You want a rear handle, a Silky saw, and the hire of a big wood chipper for three days once you've got it on the ground. Edit: Are you getting rid of them altogether, or just taking the tops off? You might squeeze it all through the chipper in a day if you are fairly healthy.
  12. This is my advice for most vegetables, but try fermenting them. Chopped stems, spring onions, chilli and garlic, fermented for a few weeks with 3% weight of salt, makes great fried rice or noodles; also an incredible bubble and squeak with leftover potatoes and a fried egg on top.
  13. It's also illegal to burn plastic waste, if we feel like getting hung up on a point of law.
  14. Do you know what, you could be right. You win this round, Mandy! Anyway, I'd be looking at using a mix of old cooking oil and beeswax... the dark brown stuff you harvest from 4-year-old brood comb that isn't fit for much else, not the clean yellow stuff. This might not work for people without bees.
  15. You could... buy them at the same time? Or... you could just not be contrarian for the sake of it.
  16. peds

    Thistle spuds

    That looks like a flipping great lopper.
  17. I got a Cutting Edge Trojan 360 or something as a backup to my Zubat 330 because it was 50% off on FR Jones; it works, but it's pure shite compared to the Silky. I'd get another cheap one again, but I'd definitely not pay full price for one. I'd put the money towards another Silky.
  18. Personally, I'd say the coffee grounds are doing much more important work on the compost heap.
  19. peds

    Chickens?

    It is, they were mostly hatched on Easter Sunday, perfect timing. The kids' egg hunt ended here in the chicken shed. The big chocolate egg and a handful of little chicks was a much better finale than two years ago, when one of our cats nearly eviscerated the Easter bunny right in front of them (a wild rabbit happened to hop through the garden at just the wrong time, and after being chased for a few laps, luckily he went through a hole in the fence just marginally too small for the cat). That would have put a dampener on the whole thing.
  20. The easiest way to burn garlic is to not use enough of it. Simply quadruple the quantity of garlic in the pan, and it is four times harder to burn. With regards to chickens... they are the same as potatoes. All the goodness and all the flavour is in the skin.
  21. peds

    Chickens?

    This little mother clucker, only just a baby herself, is doing a grand old job so far. Six eggs hatched from a clutch of eight, the remaining two were dragging on so I took them away. Ah well. Great fun to watch. Mum is teaching them well.
  22. I don't want to tell you how to live your life, but next time, consider frying your rice in your aromatics first, then push the rice to the edges of the pan to make a well in the centre - a well as wide as the walls of your pan and the adhesion of your rice will allow - and crack your eggs directly into it. Let them set for a short while before stirring, occasionally, drawing a little bit more of the rice into the egg as it cooks. You might like to add a little toasted sesame oil to the eggs at any time during this stage. It should go without saying that the best fried rice is made with shredded chicken skin, fried until crispy with the chilli and garlic before adding the rice. The sort of leftover skin you scrape from the backbone, neck, and around the cloaca of a roast chicken carcass before boiling the bones for stock.
  23. Sorry, you'll need a 4th thread for that.
  24. Could we please have a third thread called "Ivy MIGHT be a problem for some trees and old walls, but is generally a benign part of a healthy ecosystem."
  25. There are blogs all over the Internet of people who do this, and they claim to never have problems. Having spent too many hours of my life cleaning the congealed and almost petrified grease from the insides and out of commercial deep fat fryers, it is absolutely not something I would ever consider doing. Keep in mind that by the time it has been used for a few nights in a restaurant, it isn't just vegetable oil, it's an amalgamation in various concentration of chicken fat, lard, beef fat, dairy fat, fish grease, the solids in suspension of various starches used in batters and breadcrumbs... and any number of other things.

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