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Thread: Words That Irritate You.

  1. #261
    Join Date: Nov 2013

    Location: Powys

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    I'm David.

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    Quote Originally Posted by Marco View Post
    Lol... Never tried them. I rarely entertain consuming processed foods. Where at all possible, I like to *know* exactly what it is I'm eating and where it's come from!

    In that respect, I'm as fussy about things like sausages, as I am with pies....

    Marco.
    Many years ago when I worked in an NHS Pathology laboratory we were approached by trading standards to assess the meat content of beefburgers. This was in the days before BSE. When we cut and stained sections of the beef burgers and examined them under the microscope it was incredible what they contained, bits of bowel, brain, etc., enough to put you off of beefburgers for life.Sausages were probably the same.

  2. #262
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    I'm AudioAl'sArbiterForPISHANTO.

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    Lol - doesn't surprise me one bit, David, which is why I wouldn't go near any of that muck! We should all learn to be a little more discerning in our food choices

    Marco.
    Main System

    Turntable: Heavily-modified Technics SL-1210MK5G [Mike New bearing/ETP platter/Paul Hynes SR7 PSU & reg mods]. Funk Firm APM Achromat/Nagaoka GL-601 Crystal Record Weight/Isonoe feet & boots/Ortofon RS-212D/Denon DL-103GL in Denon PCL-300 headshell with Funk Firm Houdini/Kondo SL-115 pure-silver cartridge leads.

    Paul Hynes MC head amp/SR5 PSU. Also modded Lentek head amp/Denon AU-310 SUT.

    Other Cartridges: Nippon Columbia (NOS 1987) Denon DL-103. USA-made Shure SC35C with NOS stylus. Goldring G820 with NOS stylus. Shure M55E with NOS stylus.

    CD Player: Audiocom-modified Sony X-777ES/DAS-R1 DAC.

    Tape Deck: Tandberg TCD 310, fully restored and recalibrated as new, by RDE, plus upgraded with heads from the TCD-420a. Also with matching TM4 Norway microphones.

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    Cables & Sundries: Mark Grant HDX1 interconnects and digital coaxial cable, plus Mark Grant 6mm UP-LCOFC Van Damme speaker cable. MCRU 'Ultimate' mains leads. Lehmann clone headphone amp with vintage Koss PRO-4AAA headphones.

    Tube Distinctions digital noise filter. VPI HW16.5 record cleaning machine.

    Speakers: Tannoy 15MGs in Lockwood cabinets with modified crossovers. 1967 Celestion Ditton 15.


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  3. #263
    Join Date: Apr 2012

    Location: N E Kent

    Posts: 51,624
    I'm Geoff.

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    Catering quality bangers 'n burgers are what you want .

    Why is it that the cheapo sausages in a transport cafe always taste better than anywhere else?

  4. #264
    Join Date: May 2016

    Location: Notts

    Posts: 2,741
    I'm Geoff.

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    Quote Originally Posted by Marco View Post
    Well, the one I used to use in Union St in Glasgow was ok. In what way are the burger offerings today, from the likes of BK or McDonalds, any better?

    Marco.
    They are not. All tasteless and processed. There are a lot of places in the USA that still do a decent burger but I am always put off by their growth modified products and chemical additives. If I have no other choice than a chain burger outlet, I would go for a Wendy Burger there, but would much prefer to go to a proper restaurant that make their own patties.

    Geoff

  5. #265
    Join Date: Aug 2009

    Location: Staffordshire, England

    Posts: 37,779
    I'm Martin.

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    Quote Originally Posted by Marco View Post
    I totally agree with the bit in bold. More kids today should be so disciplined, rather than parents pandering to their every (often ridiculously faddy) whims! Like I said, there's nothing wrong with pies, done well. Did you mum make good pies, then?

    I'm really not into offal, other than the odd few kidneys, in a steak and kidney pie, and that's simply because they enrich the overall flavour, along with the gravy produced. Once done, I could happily pick the kidneys out. I can also eat a small amount of liver, if made with a nice sauce. The french do a good recipe using cream and brandy!



    Interesting... However, burgers have been around in most cities since the 70s (or before), in the form of Wimpy bars. There must've been branches in Liverpool, and IME the good ones were ok, certainly as good as anything produced now by the likes of McDonalds.

    Also, in terms of Chinese food, Liverpool has the oldest Chinatown in Britain, and so proper Chinese food would've been available there even before you were born! Therefore, half-decent burgers and proper Chinese food should've been no stranger to any Liverpudlian of your age.

    As for charcoal-barbecued steak, were there no Berni Inns in Liverpool? For Berni Inns, see here: https://en.wikipedia.org/wiki/Berni_Inn

    They specialised in such steaks, and were very much American influenced!


    .
    All those places existed then but they were nothing like as ubiquitous as they are now. There was one KFC in the whole of Liverpool, it wasn't located in the city centre, and it cost almost as much then as it does now, it was a real luxury.

    And yes Chinatown has been there years, but you're mad if you think everyone in Liverpool went there. A lot of them could not afford it and even more of them would just not eat foreign food at all. There were only 3 Berni Inns in the whole city and I think 2 Wimpey Bars. And getting popcorn was not always straightforward either.

    Not just a cost thing (although we only went to the Wimpey on my or my brother's birthdays, so twice a year). KFC maybe twice a year. Plenty of my schoolmates had never had KFC or Chinese food, not because they were poor but because their parents wouldn't even consider trying it.

    I miss the old Wimpey bars with the waitress with a doily on and the tomato-shaped ketchup thing. Maybe we'll get them back after Brexit.
    Current Lash Up:

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  6. #266
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 110,012
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    Quote Originally Posted by walpurgis View Post
    Catering quality bangers 'n burgers are what you want .

    Why is it that the cheapo sausages in a transport cafe always taste better than anywhere else?
    Most likely because they're properly geared up for what they do, and do it well (if you like that sort of thing), and when going to these place you won't have high expectations of eating anything of genuine quality. That's not what a greasy spoon is about is it?

    Marco.
    Main System

    Turntable: Heavily-modified Technics SL-1210MK5G [Mike New bearing/ETP platter/Paul Hynes SR7 PSU & reg mods]. Funk Firm APM Achromat/Nagaoka GL-601 Crystal Record Weight/Isonoe feet & boots/Ortofon RS-212D/Denon DL-103GL in Denon PCL-300 headshell with Funk Firm Houdini/Kondo SL-115 pure-silver cartridge leads.

    Paul Hynes MC head amp/SR5 PSU. Also modded Lentek head amp/Denon AU-310 SUT.

    Other Cartridges: Nippon Columbia (NOS 1987) Denon DL-103. USA-made Shure SC35C with NOS stylus. Goldring G820 with NOS stylus. Shure M55E with NOS stylus.

    CD Player: Audiocom-modified Sony X-777ES/DAS-R1 DAC.

    Tape Deck: Tandberg TCD 310, fully restored and recalibrated as new, by RDE, plus upgraded with heads from the TCD-420a. Also with matching TM4 Norway microphones.

    Preamps: Heavily-modified Croft Charisma-X. LDR Stereo Coffee. Power Amps: Tube Distinctions Copper Amp fitted with Tungsol KT-150s. Quad 306.

    Cables & Sundries: Mark Grant HDX1 interconnects and digital coaxial cable, plus Mark Grant 6mm UP-LCOFC Van Damme speaker cable. MCRU 'Ultimate' mains leads. Lehmann clone headphone amp with vintage Koss PRO-4AAA headphones.

    Tube Distinctions digital noise filter. VPI HW16.5 record cleaning machine.

    Speakers: Tannoy 15MGs in Lockwood cabinets with modified crossovers. 1967 Celestion Ditton 15.


    Protect your HUMAN RIGHTS and REFUSE ANY *MANDATORY* VACCINE FOR COVID-19!

    Also **SAY NO** to unjust 'vaccine passports' or certificates, which are totally incompatible with a FREE society!!!


  7. #267
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 110,012
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    Quote Originally Posted by Macca View Post
    All those places existed then but they were nothing like as ubiquitous as they are now. There was one KFC in the whole of Liverpool, it wasn't located in the city centre, and it cost almost as much then as it does now, it was a real luxury.

    And yes Chinatown has been there years, but you're mad if you think everyone in Liverpool went there. A lot of them could not afford it and even more of them would just not eat foreign food at all. There were only 3 Berni Inns in the whole city and I think 2 Wimpey Bars. And getting popcorn was not always straightforward either.

    Not just a cost thing (although we only went to the Wimpey on my or my brother's birthdays, so twice a year). KFC maybe twice a year. Plenty of my schoolmates had never had KFC or Chinese food, not because they were poor but because their parents wouldn't even consider trying it.

    I miss the old Wimpey bars with the waitress with a doily on and the tomato-shaped ketchup thing. Maybe we'll get them back after Brexit.
    Absolutely, but the main point I'm making is that much of the stuff you mentioned was already there before your dad introduced you to it!

    As for the Chinatown thing, the best joints to eat in are (and always were) the cheapest and most basic! I'm talking about glorified cafes with wooden benches and no tablecloths, but full of Chinese folk eating amazing food, very cheaply, not posh westernised restaurants.

    Those places existed back then, as they do now, and they were affordable. It the Scousers back then were so insular as not to want to eat 'foreign muck', or too lazy to travel out with of the town centre to find such places, then that was their look out!

    I too miss the old Wimpy bars, with the tomato-shaped sauce bottles, but I suspect that's more to do with nostalgia than anything else.

    Marco.

    P.S You still haven't told me if you eat anything else but steak and chips
    Main System

    Turntable: Heavily-modified Technics SL-1210MK5G [Mike New bearing/ETP platter/Paul Hynes SR7 PSU & reg mods]. Funk Firm APM Achromat/Nagaoka GL-601 Crystal Record Weight/Isonoe feet & boots/Ortofon RS-212D/Denon DL-103GL in Denon PCL-300 headshell with Funk Firm Houdini/Kondo SL-115 pure-silver cartridge leads.

    Paul Hynes MC head amp/SR5 PSU. Also modded Lentek head amp/Denon AU-310 SUT.

    Other Cartridges: Nippon Columbia (NOS 1987) Denon DL-103. USA-made Shure SC35C with NOS stylus. Goldring G820 with NOS stylus. Shure M55E with NOS stylus.

    CD Player: Audiocom-modified Sony X-777ES/DAS-R1 DAC.

    Tape Deck: Tandberg TCD 310, fully restored and recalibrated as new, by RDE, plus upgraded with heads from the TCD-420a. Also with matching TM4 Norway microphones.

    Preamps: Heavily-modified Croft Charisma-X. LDR Stereo Coffee. Power Amps: Tube Distinctions Copper Amp fitted with Tungsol KT-150s. Quad 306.

    Cables & Sundries: Mark Grant HDX1 interconnects and digital coaxial cable, plus Mark Grant 6mm UP-LCOFC Van Damme speaker cable. MCRU 'Ultimate' mains leads. Lehmann clone headphone amp with vintage Koss PRO-4AAA headphones.

    Tube Distinctions digital noise filter. VPI HW16.5 record cleaning machine.

    Speakers: Tannoy 15MGs in Lockwood cabinets with modified crossovers. 1967 Celestion Ditton 15.


    Protect your HUMAN RIGHTS and REFUSE ANY *MANDATORY* VACCINE FOR COVID-19!

    Also **SAY NO** to unjust 'vaccine passports' or certificates, which are totally incompatible with a FREE society!!!


  8. #268
    Join Date: May 2016

    Location: Notts

    Posts: 2,741
    I'm Geoff.

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    Quote Originally Posted by Marco View Post
    Fair enough. However, there are still supermarkets, and if you know how to cook, you can pick up some great bargains at the meat counter, when stuff is getting near its sell by date and being significantly reduced in price. Plus, you don't have to buy the expensive cuts. Inexpensive cuts of meat, especially when slow-cooked in a casserole, can be incredibly tasty and can be made to go far.

    Therefore, as I said, it's much more about education, and knowing how to cook, than anything else. Once you have that knowledge, you can judiciously apply it to save you lots of money, and you'll have little need for buying ready meals and other processed food.

    Plus, elderly people have plenty of time on their hands to do some cooking, so there's really no excuse!

    Not only that, you don't need to eat meat every day. As a rule, we all eat far too much. You can make huge pots of nourishing soup for next to nothing, using inexpensive vegetables, fresh herbs (which you can grow in your garden or allotment) and stock, and big bowls of pasta or rice for not much money either, so where there's a will, there's always a way



    Sure, but cooking home-made food can be just as cheap, or sometimes cheaper, and when you know how to do it properly, it's ALWAYS better, and healthier!

    The "group expedition" you mention would be better served going to a supermarket to pick up all the reduced bargains on meat and veg (and other things, too), and then using what's bought to cook proper food at home. You could even do a group buy, and split the cost, then help each other cook it all together.

    I've seen that done before, with great success, in small close-knit communities. The main point I'm making here is that there's always a better way of doing something (in this case feeding yourself well), which fits into your budget and lifestyle, if you put your mind to it!

    Marco.
    It really is not that easy. Ours is a rural village and the nearest supermarket is a twenty minute car journey on an out of town site. Fine if you have a car, but it takes multiple changes of bus to get to the supermarket and given that the sole bus runs at two hour intervals, a shopping trip can take many hours. I have a spinal injury and find it very difficult if I have to make the journey by bus and carry back more than a few items. I know Wrexham well, as in my early career I was a consultant to the Robert Jones and Agnes Hunt Orthopaedic Hospital in Oswestry and used to stay in Wrexham when working there. It is much more rural here and hard to get to the supermarkets.

    As to knowledge of cooking, I would be taking my life in my hands if i suggested to my elderly neighbours how to shop for food or how to cook it. This is still a mining community even though the mines are all closed. Many of the residents are third, fourth or greater generation miners who know how to survive on a tight budget: they have done it all their lives. Many people locally are reliant on food banks and pay day loans.

    I agree with you about the excessive quantity of meat people eat. I did not eat meat for nearly 20 years and eat very little nowadays. I am also increasingly wary of chicken due to the contamination of meat and the extensive use of drugs to control infection. There is a family butcher shop in the village, that offer excellent locally farmed meat but they are not cheap. The truth is that you do need some protein and that is not cheap where accessibility is an issue.

    Geoff

  9. #269
    Join Date: Aug 2009

    Location: Staffordshire, England

    Posts: 37,779
    I'm Martin.

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    Quote Originally Posted by Marco View Post
    Absolutely, but the main point I'm making is that much of the stuff you mentioned was already there before your dad introduced you to it!



    Marco.
    Yes, my dad introduced me to those things at a time when most children's dads did not. I never said he invented them. If they were not there already he would have a bloody hard time introducing me to them!
    Current Lash Up:

    TEAC VRDS 701T > Sony TAE1000ESD > Krell KSA50S > JM Labs Focal Electra 926.

  10. #270
    Join Date: May 2016

    Location: Notts

    Posts: 2,741
    I'm Geoff.

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    Quote Originally Posted by walpurgis View Post
    Catering quality bangers 'n burgers are what you want .

    Why is it that the cheapo sausages in a transport cafe always taste better than anywhere else?
    Fat is tasty: that's partly why the mass producers of sausages use so much of it. Greasy spoons buy very fatty sausages!

    Geoff

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