Weird Mamnick gun ad breaches code; gravel riding still on the up; more accidental Partridge; sock review causes mayhem; distracted drivers; tenuous political references + more on the live blog

Flintshire Boy wrote:

Yes, yes, but that can be very dangerous here on R.cc! Non-dissenting opinions only allowed.

Boring, boring, boring.

Would be better if you didn't try to paint yourself as the victim. On forums people disagree, sometimes about really small things, and yes it can get a bit heated.

But the problem is - as we've all seen over the last however long - there is a minority of posters who are trolling / sealioning / shit-stirring for the sake of it.

And when that happens in a niche environment on a topic or set of experiences that we all share then don't be surprised if the reactions are all very similar.

Most cyclists have a driving license and we all have lives outside the 'world' we think of as cycling so it's not like we're kids who have been taught nothing else. So to paint other posters as ganging up, hive mind or some other inappropriate and simplistic tag is just a bit pathetic.

If you can't make an argument stick then it probably isn't a very good argument.

And when you're in a hole sometimes it pays to stop digging (and perhaps ask why you can't see the same thing as other people).

brooksby wrote:

.....making her jump like that may have led to the car getting out of her control and stampeding...

Garage at Large wrote:

How many times in this country do you see a 500g item cost 89p, and the 1kg item cost 99p? It's naked profiteering, and worse drives the obesity epidemic.

That one isn't entirely down to pushing more volume at consumers, but possibly because they're passing on the saving for people buying more. They get a discount for the exact same thing from the manufacturer - so it makes sense for them to encourage their customer to buy more in exchange for some of that discount. It also saves packaging to buy a bigger product, than lots of the little ones.

Plus, if a family buys 7 small jugs of milk a week instead of 1 large 2L jug it'll cost them about double the price, and it's impractical to make that many trips to the shops, possibly by car, and the time and packaging wasted. It's actually a good argument for people to buy larger quantities (as long as they're not wasting it) as it's better for the environment.

Pretty sure the same poster has bragged about the massive  discounts he has gotten for his cycling kit previously. 

I suspect like most of the wittering he was putting out some arguments to get a bite as he has had opposing views before.

There's no need for the binning of fresh produce and dairy. People misunderstand the date coding of these products. Fruit, veg and salads keep well beyond the display by dates. And even then if you use your imagination you can create all kinds of meals. Even milk once turned has many uses. Bread once going stale also has its uses. We need to return to the touch, taste and smell approach of yesteryear. 

Top tip - mouldy oranges look just like expensive tennis balls and will give them a real surprise when they try to smash back your slow serve!

chrisonatrike wrote:

Top tip - mouldy oranges look just like expensive tennis balls and will give them a real surprise when they try to smash back your slow serve!

Ah, I miss Viz Top Tips

Left your plowmans too long? Stale bread and hard cheese can be used to catch pesky mice.  Simply prop up a 3-4 kilo block of hard cheese at one end with some stale breadsticks. Hey presto - when the mice try to steal the breadsticks they're crushed by the falling cheese!

More sensibly - a longer read on rediscovering fermentation to preserve and enhance food flavour: https://www.lowtechmagazine.com/2017/02/vietnams-low-tech-fermentation-food-system-takes-advantage-of-decay.html

chrisonatrike wrote:

More sensibly - a longer read on rediscovering fermentation to preserve and enhance food flavour: https://www.lowtechmagazine.com/2017/02/vietnams-low-tech-fermentation-food-system-takes-advantage-of-decay.html

Thanks for the link - I love a bit (more like a lot) of Kimchi, so it's interesting to see other fermented products from that are of the world.

I quite like the Japanese Nattō which is fermented soya beans (they're wrapped in straw to seed them with the appropriate bacteria) and they're very high in vitamin K2. Once you get past the strange stringiness of it, it does taste vaguely cheesy.

I'm intrigued in trying some Mexican huitlacoche but haven't found it available over here. It's interesting that Mexicans prize it as a delicacy (and nutritional content) but others would simply destroy it as ruined corn.

Also, where's Sriracha - that's fermented too.

The kimchi's best in Korea - when I was there it seemed that "kimchi" was more of a category because pretty much anything short of rocks could be turned into it. I was a little cautious with some but I do generally favour the spicer versions. Plenty of kinds are easier to make than e.g. your own adult beverages. If you're making the simple spicy kind with cabbage I think it's best with the fermented shrimp or other fish bits - UK-made ones I've tried for obvious reasons seem to omit this!

Although generally associated with Korea essentially the same pickled vegetable product is claimed by several different South-East Asian countries. I don't know if this causes resentment in the Japanese or Chinese but I hear the Krauts are sour.

Thanks for the link there. Will have a longer look as some stuff looks interesting. 

giff77 wrote:

There's no need for the binning of fresh produce and dairy. People misunderstand the date coding of these products. Fruit, veg and salads keep well beyond the display by dates. And even then if you use your imagination you can create all kinds of meals. Even milk once turned has many uses. Bread once going stale also has its uses. We need to return to the touch, taste and smell approach of yesteryear. 

Anything creating fungus and spores (bread and cheese) should be thrown out if mould appears. There's a trend with some people to cut the mould off and eat it anyway, though this can be deadly because the spores penetrate and contaminate the entire product.

The public largely don't understand the difference between "Use by", "sell by" and "best before".

Jenova20 wrote:

Anything creating fungus and spores (bread and cheese) should be thrown out if mould appears. There's a trend with some people to cut the mould off and eat it anyway, though this can be deadly because the spores penetrate and contaminate the entire product.

The public largely don't understand the difference between "Use by", "sell by" and "best before".

I know what you mean. I bought some nice Stilton before Xmas and when I went to eat it, there was mould all the way through it!

I bought some Welsh cheese and that had a tiny bit of mould growing on it, so I cut that off and ate the rest Caerphilly

hawkinspeter wrote:

.....

I know what you mean. I bought some nice Stilton before Xmas and when I went to eat it, there was mould all the way through it!

I bought a punnet of mushrooms last weekend. Full of fungus... #Disgrace

Captain Badger wrote:

I bought a punnet of mushrooms last weekend. Full of fungus... #Disgrace

You'd think the shopkeepers would have better morels

hawkinspeter wrote:

Captain Badger wrote:

I bought a punnet of mushrooms last weekend. Full of fungus... #Disgrace

You'd think the shopkeepers would have better morels

Oh, do put a button (mushroom) on it.

Jenova20 wrote:

...

Oh, do put a button (mushroom) on it.

Well that's a shii-take on the situation....

Captain Badger wrote:

Jenova20 wrote:

...

Oh, do put a button (mushroom) on it.

Well that's a shii-take on the situation....

I had no idea you were so harsh. I had always taken you for a fungi.

Jenova20 wrote:

Captain Badger wrote:

Jenova20 wrote:

...

Oh, do put a button (mushroom) on it.

Well that's a shii-take on the situation....

I had no idea you were so harsh. I had always taken you for a fungi.

Sorry, it was in spore taste I guess

Captain Badger wrote:

Jenova20 wrote:

Captain Badger wrote:

Jenova20 wrote:

...

Oh, do put a button (mushroom) on it.

Well that's a shii-take on the situation....

I had no idea you were so harsh. I had always taken you for a fungi.

Sorry, it was in spore taste I guess

It did seem a truffle over the top.

If your soft cheese is getting mouldy too quickly a traditional remedy is to keep it fresh in the bries.

I wouldn't recommend eating food that's developed mould while sitting in ones fridge/larder. Hard and semi hard cheeses you can confidently trim the offending  strip. My mum would use turned milk if the sun got to it before she did for baking and there was no buttermilk to hand. Dad actually preferred to drink turned milk!  

giff77 wrote:

I wouldn't recommend eating food that's developed mould while sitting in ones fridge/larder. Hard and semi hard cheeses you can confidently trim the offending  strip. My mum would use turned milk if the sun got to it before she did for baking and there was no buttermilk to hand. Dad actually preferred to drink turned milk!  

Sounds like drinking yogurt or Kefir.

Anything creating fungus and spores (bread and cheese) should be thrown out if mould appears

Alternatively, it shouldn't

I wouldn't recommend eating food that's developed mould while sitting in ones fridge/larder

However, people are free to ignore recommendations which conflict with their experience

Garage at Large wrote:

Eg a litre of milk might be 90p and two litres £1.10. Result, half a litre thrown down the sink

It has a short shelf life, the cows are constantly producing it so it can't be stored on site for long (we're talking massive volume), and most of that cost is probably transport and packaging - meaning people buy it or it goes down the drain.

NPlus1BikelightsNJerseys wrote:

This has to be said a lot to push back against some ridiculous propaganda. Sheep aren't killed when they are sheared.

Which is why I'm now working in admin.

NPlus1BikelightsNJerseys wrote:

Sheep act extremely happy after shearing. A lot of sheep become stuck in mud / get infections from faeces stuck to themselves unless  they are helped which may be because of breeding for more wool - but this is now done so they will need shearing. Perhaps PETA supporting vegans (do research PETA by the way for their kill rates and behaviour) can make socks from waste hairdresser hair as it meets their standards. Perhaps they should also check for lanolin in chamois creams too.

Apparently, before there were sheep, there were lots of sheep-like ovids stuck in mud / with dung-caked overgrown fleeces for some millenia until farming was invented. This is referred to as the messyLanolic period.

'Sheep act extremely happy after shearing.'

How right you are.

Signed Bo Peep.