mike carey

Folks, we've combined a new thread created yesterday with this one on the same subject. There had been some comments in the old thread as well as the chatter in the new one over the same time period, so when reading the recent posts (after the 'six months later' break on the previous page) bear that in mind if some comments don't appear to follow from the one above. The combined thread has a lot of insights into this subject, that many of us may have considered over our journeys with this hobby.

I do this all the time, I always have a plastic bag in the freezer to collect the bits and pieces I use to make stock. Right now I have four litres of stock in the freezer (in 2 litre milk bottles - leave some space at the top when I fill them for the ice to expand). It doesn't make a consistent stock that you might want for precise repeatable recipes, but in reality that's not what I want. It adds variety, complexity of flavour, that little bit extra to soups, stews and gravies over what water would give. All batches are different, some are better than others, but they all add something positive to food when I use them. (If I boil or steam veges, the water goes into a bottle to add to other stock or into the pot for a new batch.) I use the tops and bottoms of onions (removing most of the darkly coloured bits on red and brown onions to avoid making the stock too dark), carrot tops (not peels, but I could), celery leaves (although tender ones sometimes go in with other salad leaves) and the tougher base of the stalks, bacon rind if I trimmed it before cooking (I know standard US bacon may not have that), the bones and trimmings from meat removed before I cook (trimmings will result in fat in the stock, but I can skim excess off when it's cooling after I've cooked it), and even the bones from roast chickens or chicken pieces after meals, they have a bit of meat left and who cares whether it goes direct or via my plate into the plastic bags. As @jeezifonly mentioned, our fruit and vege now tend to come trimmed so there's less to use, but if they are too 'tired' but not completely past it, they can go in too. I don't know about the US, but here an untrimmed bunch of celery, to cite one example, costs less than a trimmed one (which comes in unnecessary plastic packaging as well), and less still than a 300g pack of cut celery sticks. All those leave are great for stock. The bag I have in my freezer is one that a loaf of bread comes in, and that's about right for the 3 or 4 litre pot (I have a 10L one as well) I have to cook the stock in. I just throw the scraps in, maybe add some more carrot or celery, dried herbs. If you want to go further, here the supermarket sells beef and lamb offcuts and also chicken necks, and you could get some of them - I rarely do, though. and fill the pot with water and cook on the lowest setting, topping it up if it boils down too much (you could boil it down deliberately to make a more concentrated stock and add water when you use it if you have a small freezer or just prefer stock that way - stronger flavour, it may be a jelly when you cool it rather than a liquid). I cook it almost forever (in reality probably 3 or 4 hours). At the end it doesn't look pretty, but I just lift out the bigger bits from the stock and strain it, not through anything too fine, although I could if I wanted it for a clearer soup, and put it into containers for the freezer, either the bottles I mentioned, or plastic tubs (mostly tubs butter or something else came in). And as I'm learning (not that I didn't already know) LABEL it. And also try to use evenly containers so you can stack it into the freezer rather than just pile it in, rectangular are better. But that's too much detail, it's your freezer, do whatever the heck* you want! *substitute word of your choice, if you wish.

What, @Vegas_Millennial, they didn't add a 10% gratuity? They weren't even trying!

So, there was a big fire at a railway yard in Washington state, 51 years ago. Glad we marked that. There was also a somewhat larger fire on this day 29 years before that. 'I am now become Death, the destroyer of worlds.' Said not of this day, but one for which it was sequel. This was the day the world changed in a way that still haunts us. Eighty years ago, 6 August 1945, an atomic bomb was detonated in anger for the first time, over the Japanese city of Hiroshima. At 8.15am today, the bell tolled, again, at the memorial service.

You didn't actually, but I'm sure you made your 'correction' with a cheesy grin.

I have to agree. I've been reading this forum for a far shorter time than many of our members, but in that time, I've noticed the good and the bad, and we need to live with, and more importantly learn how to react to both. Both in my time as a punter and a moderator (or now with one or other of those hats on) I've seen responses and sadly, withdrawal in the face of negative comments and at times hectoring or even outright bullying. As a moderator I feel compelled to think more closely about negative things that have been said, rather than just thinking, 'Arsehole' and moving on. More often than I thought we had a right to expect, I've seen other members take down bad commenters comprehensively, the better replies with zero reference to anything beyond the content of what had been said, other by challenging motives but not character. That is uplifting. None of that is to justify bad comments or undisguised contempt for others, or for their intelligence. None of us is perfect, but we can all strive to do better. We all can do better.

You mean here, in his RM ad?

I think that the question is about escorts in the Zagreb, the capital city of Croatia.

No, on RM age is a drop down menu choice, not a date entry that updates automatically.

It's something that's hard not to see, made the more so by the number of times it's not a light being switched on or off. It's a gradual, at times imperceptible trend of declining civility. Sometimes it's the same posters, perhaps unconsciously, responding slightly more stridently to someone else raising the temperature, but there are others who might leap in when the escalation has already happened, almost as if they had been waiting for it to reach a certain level before their attempted coup de grace. Regulating shared spaces is always fraught. Some things can be either allowed or not allowed, and there's no ambiguity. Others can be more nuanced but have trigger points that say 'this far no further', but most are a continuum where crossing the line is subjective. While it is often easy to identify a problem, it's not always as easy to see a way to solve it, and I think that's the dilemma @CheckCar has identified. Even without an apparent solution, identifying an issue and canvassing it can be the first step to resolving it, and that discussion, and the awareness it generates, in itself can go some way towards that.

I make a circle with my thumb and index finger and measure it that way. Generally about 15mm (a bit over half an inch) diameter is one serving, but it was trial and error at first, and it's still not precise, but I can live with that. If there's too much cooked spaghetti when I do that , I put it into a plastic tub and put it in the fridge or freezer, then either microwave it or reheat it by putting it into boiling water on the stove-top then brining the water back to the boil (no more heating than that). There's a bonus to that: when cooled after cooking, carbs (potato, rice, pasta) convert to resistant starch that we digest more slowly, and they convert further when reheated, With long pasta (I usually use linguine rather than spaghetti) I usually cook about two servings at a time (about 20-25mm) and store [about] half of it, either in a sauce or 'naked' (clearly the boiling water method of reheating doesn't work if there's sauce).

Our brief hiatus gave me pause to consider what I had gained from this site. A lot of insights, a place to talk about an eclectic range of subjects, a considerable number of people who I regarded as acquaintances whom I valued, in the moment if not more widely. Some of those are people who I would be happy to continue to have some sort of continuing relationship with outside the forums, but while the forums continued there was no urgency to build separate connections. I'm not saying that I'll be contacting people left and right, or even for the moment that I'll contact anyone, but as was the case when the forum seemed on the edge of disappearing when Daddy died, I was forced to consider what there was here that was of such value that I'd want to try to preserve at least vestiges of it. It's something some of you may have already thought over these past few days, and those of you who have not, may want to do so now. I hope that anything I do turns out to be an unnecessary precaution, but I'd rather make the choice now when I can than later regret not doing it while I had the chance.

Hell will freeze over first. *Not all providers.

Yes, I had seen that, but I was talking specifically about the text of his ad where it said, '... 19 stone muscular Es*** lad'.

Yes, it means 'separate and distinct'. So queer places are discrete almost by definition. Whether they are discreet is a separate question.

'Interesting' is doing a lot of work there!

Interesting that RM won;'t let him say he's from Essex!

Time for the Légion d'honneur!

Rack and ruin.

And here was I thinking that men knew geometry. A triangle has three straight sides (perhaps it's not just about 'men', but that this is not a straight forum) and by definition a slice of a round pizza only has two straight sides. Perhaps some are not familiar with curves.

The reviews section,, as it operated in the past, and as is envisaged when it can be restarted is not another forum with threads like this. Reviews had to be approved, and posting a review was not (and would not be) the start of a debate about the escort. Members would be able to write a review, to which the escort would have the right of reply, but that would be the end of it. There would be no further discussion in the review section, that discussion would only be permitted in the Deli Forum.

From the NYT article I posted in another thread, rolled oats can be expected to last for 12 months before they start to turn rancid, but I've had them last far longer. If you suddenly find yourself with 5kg of them (or 10lb) freezing some in ziplock bags would work. Once thawed they may not be suitable for some recipes, but anything like meatloaves or stews where they essentially disappear into the final product would be fine. Living in a one-person household you often have to find out how to store pantry supplies (amongst other things) that come in bigger packs than you can use quickly.

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As I said earlier, it did happen to me (in Australia). I suspect that you would only have seen it if your screen refreshed in PM while the glitch was 'active', and that if you weren't on line during that time interval you wouldn't see it.

Moderator's Note Ladies and Gentlemen, when talking about masseurs, please be careful not to post comments that could jeopardise a masseur's licence (or their access to massage sites) by discussing non-massage sexual services. Even though this thread is in the Deli forum, which is for discussion of escorts, we still apply the guideline about masseurs here. When some earlier threads were combined, we placed the combined thread in the Deli for this reason, and as members have noted in earlier comments what is being sought here is an escort who provides a [presumably] competent massage as well. Please be careful to observe the distinction.