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  1. cheese_dave

    Fat and forty, and Lordy Lordy....that's not a good look

    You don't need to give up berdaders, just cut down on em. Same for rice, pasta, beans, couscous, all those things. Except for quinoa, which is a miracle food and has as much taste as tofu, i.e. NONE AT ALL.
  2. cheese_dave

    Fat and forty, and Lordy Lordy....that's not a good look

    Surprised you can eat so much potatoes, pasta and rice. These, like bread, are starches which soon become fat if you don't burn them off. Protein is your friend though. Veg is also your friend. But not sprouts, good grief no.
  3. cheese_dave

    New telly

    DLNA seems to be the magic word here. Well, magic initials.
  4. cheese_dave

    Fat and forty, and Lordy Lordy....that's not a good look

    I started dieting in August last year after a nurse I had gone to for South Africa injections harangued me about my weight and blood pressure. I am 6'3", weighed an awful 21 st 5 lbs. I now weigh 17 st 3 lbs, and am aiming for a target of 16 st. I haven't been to a gym at all, just make sure...
  5. cheese_dave

    New telly

    I'm looking to get rid of my CRT TV which, though reliable and good enough, has had its day. So I'm going to get a big flat thing that looks like a PC monitor. I'm thinking of LED over plasma or LCD, to be honest they all look much of a muchness, but the most important thing to me is this; I...
  6. cheese_dave

    Rear Fogs

    Crikey, sorry to hear that, but some good came from it which is a testament to you both.
  7. cheese_dave

    Victorinox Swiss Army Knife

    I always take a Swiss Army Knife (full size?) on holiday with me, wouldn't be without one. I'm no expert on them, but mine has come in useful time and again. I also have a mini one on my key ring (have to remember to take it off before I fly anywhere). It has a blade, scissors, pen, nail...
  8. cheese_dave

    Rear Fogs

    Vindicated! Hope everyone was okay.
  9. cheese_dave

    What's the strangest food?

    My cracking butcher has informed me that the woodcock is on its way, hopefully later on in the week I'll be able to let you all know what its brain tasted like.
  10. cheese_dave

    Your first car's story in one paragraph

    The manual choke... nostalgia we don't need.
  11. cheese_dave

    Rear Fogs

    In the dark my car is dark against the darkness, all they can see is a single headlamp... a motorbike is also a single headlamp... a motorbike is narrow, my car is wide, I didn't want someone attempting a manoeuvre where they thought they were dealing with a motorbike and not a car. I'd rather...
  12. cheese_dave

    What's the strangest food?

    The other day I asked my butcher if he could source woodcock, apparently you're supposed to suck the pea-sized brains out of their heads after you've cooked em. Luke Nguyen, a cracking Vietnamese/Australian chef once said, "always eat the head of everything", and having sucked the stuff out of...
  13. cheese_dave

    Masterchef Pro

    You're right, fish pie is kinna slop, I know what you mean... but it can be a nice slop with quickly boiled peas on a cold cold cold winter night.
  14. cheese_dave

    Your first car's story in one paragraph

    A white Hillman Imp which was actually a Singer Chamois (it had a false grille and double headlights). KNT 247F. The choke was a lever on the floor instead of a pull rod on the dashboard, the was an 875cc engine in the boot, and a bonnet with a spare tyre underneath. My dad bought it for me...
  15. cheese_dave

    Masterchef Pro

    No no, he thinks he is never wrong. But he is sometimes. He just never admits it. Like I never would if I was wrong. Which I never am.
  16. cheese_dave

    Masterchef Pro

    Me and antdad are always right. Except when he's wrong.
  17. cheese_dave

    What's the strangest food?

    Squid ink I have no problem with, and unfortunately for my doctor I do love salt. Love making a risotto nero when I can get the squid ink.
  18. cheese_dave

    Rear Fogs

    I believe that's because all the fog in the US is in San Francisco.
  19. cheese_dave

    What's the strangest food?

    I've had tripe, pig's ear, sweatbreads, lamb's heart (not all in the same meal, I hasten to add), and a raw prawn as part of a sushi/sashimi dish in Victoria, BC. Tonight we're having pig cheeks! One thing I'd like to try, for a dare, is surströmming...
  20. cheese_dave

    Masterchef Pro

    I thought Oli was great, what a brilliant attitude he had to his work and to the competition. He clearly wasn't in the same league as the other two, and didn't have their experience, but what an inspiration to young uns.
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