And lo on Mon, 07 Jul 2008 11:04:20 +0100, Stephen <mcavoysAT@aolDOTcom>  
did spake, saying:

> On Mon, 07 Jul 2008 10:13:06 +0100, "Phil Cook"
> <phi### [at] nospamrocainfreeservecouk> wrote:
>
>> Well I've just got an oven back so I'll be able to return to home-cooked
>> meals; found that I had to go buy a new wok though.
>
> Strange, using a wok in an oven :)

Does great roast potatoes. Heh no a shiny new hob to match the oven.

> I must admit that home cooked food is just about all I eat. Except for  
> breakfast and when I have to eat out.

Ditto. I'll nuke the odd meal if I know I'm going to be running around or  
get a pizza or something in if I'm just feeling lazy (way too many  
takeaways around here), but the majority of my meals are home-cooked.

-- 
Phil Cook

--
I once tried to be apathetic, but I just couldn't be bothered
http://flipc.blogspot.com

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On Mon, 07 Jul 2008 11:31:01 +0100, "Phil Cook"
<phi### [at] nospamrocainfreeservecouk> wrote:

>> Strange, using a wok in an oven :)
>
>Does great roast potatoes. Heh no a shiny new hob to match the oven.
>
I take it that you have a metal handle, lucky you.

>> I must admit that home cooked food is just about all I eat. Except for  
>> breakfast and when I have to eat out.
>
>Ditto. I'll nuke the odd meal if I know I'm going to be running around or  
>get a pizza or something in if I'm just feeling lazy (way too many  
>takeaways around here), but the majority of my meals are home-cooked.
>

You should see where I live, two Caribbean take-a-ways, three Chinese, six
Iranian/Iraqi/Persian, one African restaurant and a really good fish and chip
shop. All within ten minutes walk. But to counter that we have lots of
Caribbean, Iranian and Chinese food shops as well. Oh! I forgot about the Indian
restaurants and the English butcher.
-- 

Regards
     Stephen

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And lo on Mon, 07 Jul 2008 11:46:12 +0100, Stephen <mcavoysAT@aolDOTcom>  
did spake, saying:

> On Mon, 07 Jul 2008 11:31:01 +0100, "Phil Cook"
> <phi### [at] nospamrocainfreeservecouk> wrote:
>
>>> Strange, using a wok in an oven :)
>>
>> Does great roast potatoes. Heh no a shiny new hob to match the oven.
>>
> I take it that you have a metal handle, lucky you.

Yep, best way to gauge the heat of the pan.

>>> I must admit that home cooked food is just about all I eat. Except for
>>> breakfast and when I have to eat out.
>>
>> Ditto. I'll nuke the odd meal if I know I'm going to be running around  
>> or get a pizza or something in if I'm just feeling lazy (way too many
>> takeaways around here), but the majority of my meals are home-cooked.
>
> You should see where I live, two Caribbean take-a-ways, three Chinese,  
> six Iranian/Iraqi/Persian, one African restaurant and a really good fish  
> and chip shop. All within ten minutes walk. But to counter that we have  
> lots of
> Caribbean, Iranian and Chinese food shops as well. Oh! I forgot about  
> the Indian restaurants and the English butcher.

Well we don't have the variety, but four chippies, two Indian restaurants,  
three Chinese, and two pizza/kebab houses; plus the Subway and three other  
sandwich shops and four independent butchers. Plus the caff, a tea shop  
and a cross between a restaurant and a tea room; the cake shop and the  
sweet shop. Oh I'm not counting pub food that would be another  
three/fourish depending on who you count and how far out you go. Come the  
renovations in town they're expecting coffee shops and more tea shops.

-- 
Phil Cook

--
I once tried to be apathetic, but I just couldn't be bothered
http://flipc.blogspot.com

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On Mon, 07 Jul 2008 14:24:50 +0100, "Phil Cook"
<phi### [at] nospamrocainfreeservecouk> wrote:

>> I take it that you have a metal handle, lucky you.
>
>Yep, best way to gauge the heat of the pan.
>
It sure is ;)

>>>> I must admit that home cooked food is just about all I eat. Except for
>>>> breakfast and when I have to eat out.
>>>
>>> Ditto. I'll nuke the odd meal if I know I'm going to be running around  
>>> or get a pizza or something in if I'm just feeling lazy (way too many
>>> takeaways around here), but the majority of my meals are home-cooked.
>>
I work away from home a lot and appreciate home cooking, even my own. I can't
understand why "homely" is not attractive in certain societies ;)

> Come the renovations in town they're expecting coffee shops.

Hmm!
-- 

Regards
     Stephen

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On Sun, 06 Jul 2008 21:54:46 +0100, Orchid XP v8 wrote:

> Jim Henderson wrote:
> 
>> You can send them to me. ;-)  (Seriously, you can place the order, it
>> might just take a little longer to get there)
> 
> More to the point: apparently I have to sign up for a new, seperate
> account. (I can't just reuse my UK one.) FTW?

It amazes me how many companies don't understand the idea of identity 
management.  I work with a company on course evaluations and I have 3 or 
4 different logins for different "roles".  I should go work for them and 
show them how to manage the identities - would make it so much easier for 
their customers.

>>> (Just another example of the self-evident fact that Americans
>>> typically don't comprehend that there are parts of the world that
>>> aren't America.)
>> 
>> Be careful about generalizations.  There are quite a few of us who do
>> understand that we're not the entire world.
> 
> I did say "typically". I'm sure there are plenty of Americans who know
> more geography them me. (Wouldn't be hard, would it?) But unless it's
> just the policy of my particular company to only hire stupid people,
> most of them seem to interlectually comprehend the fact that the UK
> isn't the USA, but on a practical level forget this fact at every
> possible juncture.

Sorry, were you talking? ;-)  (Just kidding)

Well, I don't know where your company's offices are here in the US or how 
widespread they are, nor do I know how big your location is in the UK.  I 
worked once for a company that was headquartered in Austria - never 
actually did have any dealings with people in that office, but we were 
run *mostly* independently of the parent, too.  I think in the 3 years I 
worked there, my boss made 2 trips to Austria and Germany.  I never knew 
anything about their infrastructure at all, other than that they had an 
AS/400 of some sort.

Jim

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On Sun, 06 Jul 2008 20:43:37 +0200, andrel wrote:


>> Be careful about generalizations.  There are quite a few of us who do
>> understand that we're not the entire world.
>> 
> I would say everyone that is regular in this NG to begin with.

Yep.  :-)

Jim

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On Mon, 07 Jul 2008 10:13:06 +0100, Phil Cook wrote:

> And lo on Sat, 05 Jul 2008 20:23:16 +0100, Jim Henderson
> <nos### [at] nospamcom> did spake, saying:
> 
>> On Fri, 04 Jul 2008 15:17:37 +0100, Phil Cook wrote:
>>
>>> And lo on Fri, 04 Jul 2008 12:01:07 +0100, Jim Henderson
>>> <nos### [at] nospamcom> did spake, saying:
>>>
>> Oh, and I cooked us some *excellent* steaks.  I managed - for the first
>> time - to cook medium-rare steaks instead of cooking them until they
>> were charcoal.  You'd be able to see more about it in my LJ.
> 
> Oh they're no good unless they charcoal briquettes on the outside and
> raw on the inside :-)

LOL, not quite to my taste, but a good sear is hard to beat, I'll agree 
with that.

>> It's kinda ironic - I'm perfectly happy having some reheated pizza or
>> canned soup,
> 
> The food group of the gods.

LOL

>> but I somehow do seem to pull together some pretty good home cooked
>> food every once in a while - and I enjoy it, which just really
>> surprises me.
> 
> Well I've just got an oven back so I'll be able to return to home-cooked
> meals; found that I had to go buy a new wok though.

I was thinking some stir-fry veg would have been good with the steaks.

Jim

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On Mon, 07 Jul 2008 14:24:50 +0100, Phil Cook wrote:

>> I take it that you have a metal handle, lucky you.
> 
> Yep, best way to gauge the heat of the pan.

Best?  Maybe most effective, but I can think of better ways than having 
to put burn gel on your hand...

Jim

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Jim Henderson wrote:

> Best?  Maybe most effective, but I can think of better ways than having 
> to put burn gel on your hand...
> 
> Jim

Before you put oil in the pan, a quick touch of the surface will tell 
you if it's hot enough. Don't do it after you put oil in the pan, 
though.. that'll land you squarely in the burn ward.

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On Mon, 07 Jul 2008 11:48:20 -0500, Mike Raiford wrote:

> Jim Henderson wrote:
> 
>> Best?  Maybe most effective, but I can think of better ways than having
>> to put burn gel on your hand...
>> 
>> Jim
> 
> Before you put oil in the pan, a quick touch of the surface will tell
> you if it's hot enough. Don't do it after you put oil in the pan,
> though.. that'll land you squarely in the burn ward.

An IR thermometer will also tell you if it's hot enough or not - and 
won't even singe your fingers. :-)

Jim

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