View Full Version : What a twat I am !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Audio Al
05-06-2018, 14:31
:doh::doh::doh::doh::doh:
I looked but cant see :doh:
The Pioneer SA 500A amp I am goint to try with my Quad 57's only has 2 speaker terminal plus , Right , so I cant use it until I get another 2 , OR so I thought , I am a plonker , The two speaker plugs were in the speaker A sockets and nothing in the speaker B sockets :doh::eek:
I only need one pair , realised this when I decided to buy this https://speaker-terminal.com/en/produkt/pioneer-sa-500a-speaker-terminal/
I thought " Strange " why has it got 8 binding posts :scratch:
I then looked at the front of the amp and it has a knob with A OFF B a+b :mental:
And yes I just spent £50 on that panel
Oh God help me :doh:
walpurgis
05-06-2018, 14:34
:rolleyes:
;)
nonuffin
05-06-2018, 14:40
I think that qualifies for a O Level in Nobbery.
The last person that was allegedly "perfect" was believed to have died on a cross over 2000 years ago, so that means the rest of us are fecked :lol:
anthonyTD
05-06-2018, 14:50
Dont worry Al, we're all getting there !;):)
:doh::doh::doh::doh::doh:
I looked but cant see :doh:
The Pioneer SA 500A amp I am goint to try with my Quad 57's only has 2 speaker terminal plus , Right , so I cant use it until I get another 2 , OR so I thought , I am a plonker , The two speaker plugs were in the speaker A sockets and nothing in the speaker B sockets :doh::eek:
I only need one pair , realised this when I decided to buy this https://speaker-terminal.com/en/produkt/pioneer-sa-500a-speaker-terminal/
I thought " Strange " why has it got 8 binding posts :scratch:
I then looked at the front of the amp and it has a knob with A OFF B a+b :mental:
And yes I just spent £50 on that panel
Oh God help me :doh:
I hope you know what 'twat' means...
Oh...that makes it OK then...doesn't it...(?)
Shouldn't laugh as it happens to all but couldn't you return it?
Richard, please leave it there now. We're not going to have this type of confrontation every time someone innocently uses that word, are we? This is a forum full of blokes, who will therefore sometimes communicate in a blokey way.
If you find it offensive, which I appreciate, then from now on simply ignore it and concentrate on all the other threads instead where that word hasn't been used. I won't be applying censorship every time someone says "twat", especially in a such an innocent way.
I trust we can agree, or perhaps 'agree to disagree' on that, and move on? Cheers!:)
Marco.
I hope you know what 'twat' means...
i have to admit i find it strange that someone who calls himself bonky and has a cat called spunky gets affended by the use of the word twat??
i have to admit i find it strange that someone who calls himself bonky and has a cat called spunky gets affended by the use of the word twat??
Why? "Bonky" was my father's nick-name for me in the 1950s (it means/meant a rather accident-prone young boy). "Spunky" was an obvious name for a (female) cat showing lots of spirit - which my wife endorsed.
Anyway... I wasn't complaining (although you may well think I was implying it)...just asking if he knew what it meant...
... and anyway...Marco wished the subject to be dropped...which I'm willing to do.
post 7 says you were complaining.
but as you say lets leave it now.
Audio Al
05-06-2018, 17:56
Sorry blokes replace that word with " Numpty " if thats OK ;)
I still feel stupid , hope it wares off soon :D
When you're a super-daftee, like you, how can you feel anything else but stupid?:D
You've earned the badge, so wear it with pride!
Marco.
Stryder5
05-06-2018, 18:22
Sorry blokes replace that word with " Numpty " if thats OK ;)
I still feel stupid , hope it wares off soon :D
If it's wares then "potty" would be more appropriate.
As in "Pottery wares" :D
Pigmy Pony
05-06-2018, 19:01
Ooh, toilet humour time, count me in!
Spending £50 on an unnecessary terminal, you must be feeling a bit flush. Was it the 'SE' version or the 'bog standard' model?
Sorry, just yanking your chain.
Mike Reed
05-06-2018, 19:21
Ooh, toilet humour time, count me in!
Sorry, just yanking your chain.
The time I had three tins of alphabet soup, I wished I hadn't as I had a massive vowel movement afterwards.
Pigmy Pony
05-06-2018, 19:29
And a fair bit of verbal diarrhoea :)
Pigmy Pony
05-06-2018, 19:32
Sorry, if you want to post toilet jokes, you have to 'log in' first.
Mike Reed
05-06-2018, 21:33
And a fair bit of verbal diarrhoea :)
That reminds me of when I had a dodgy curry and ended up paying for it with violent diarrhoea. I'm sure the restaurant would have preferred cash, mind you.
Michael loves music
06-06-2018, 05:53
Twat is slang for a part of a beautiful woman ie Louise minchin
nonuffin
06-06-2018, 07:29
That reminds me of when I had a dodgy curry and ended up paying for it with violent diarrhoea. I'm sure the restaurant would have preferred cash, mind you.
That is no laughing matter. I had a chicken curry in Birmingham and I should have been wary of it still being on the bone. Next day it was hell on earth as I was attending a training course and stinking the hell out of the room in between rushing to the lav every few minutes. Not nice at all having the savage squits from an iffy curry :(
I ate a dodgy chicken tikka and peppers bap a few weeks ago. You know when you wake up in the night and realise you've only got seconds to make it to the bog before explosive decompression takes place?
Won't make that mistake again.
I had a chicken curry in Birmingham and I should have been wary of it still being on the bone....
Sorry to hear of the food poisoning you experienced, Dominic. However, it's not automatically the case that all meat on the bone is dodgy - far from it. The key is that it must be COOKED properly, and not in any way raw. If that's the case, then the bone factor is irrelevant.
In fact, the tastiest, most succulent meat, is always that found on the bone [far better than dry and largely tasteless, in comparison, breast meat], and indeed that is how Indians and Pakistanis themselves will eat it with their curries at home!;)
Just make sure that the meat has been cooked all the way through, and also crucially, handled properly in terms of hygiene, throughout the preparation and cooking process, and all will be well :)
Marco.
nonuffin
06-06-2018, 08:05
Sorry to hear of the food poisoning you experienced, Dominic. However, it's not automatically the case that all meat on the bone is dodgy - far from it. The key is that it must be COOKED properly, and not in any way raw. If that's the case, then the bone factor is irrelevant.
In fact, the tastiest, most succulent meat, is always that found on the bone [far better than dry and largely tasteless, in comparison, breast meat], and indeed that is how Indians and Pakistanis themselves will eat it with their curries at home!;)
Just make sure that the meat has been cooked all the way through, and also crucially, handled properly in terms of hygiene, throughout the preparation and cooking process, and all will be well :)
Marco.
I am very fastidious about hygiene and cooking chicken thoroughly when I am home Marco, but this was early Sunday evening at a restaurant on the Hagley Road in Birmingham. I was put up in a hotel for the training course and didn't relish a cold hotel sandwich for my evening meal so a curry took my fancy. It was bad enough me feeling as though I was melting through my botty, but think of the 15 course attendees who had to put up with me polluting the room with very foul odours :lol:
Lol - I can well imagine the pungent stench, pervading the room, of a 'freshly brewed' and suitably fragrant botty-burp! No 'follow thrus', hopefully...:eyebrows:
My point though was that the bone factor wasn't necessarily why you were ill. Ultimately, it's all about handling and cooking food properly, which is vital in any food establishment.
Marco.
walpurgis
06-06-2018, 09:07
I don't eat Asian food, so no risk here.
Stryder5
06-06-2018, 11:44
I don't eat Asian food, so no risk here.
I don't either
You can join the 'bland food-squad' then with Geoff:D;)
Marco.
Audio Al
06-06-2018, 12:17
:confused::offtopic::confused:
Meat cooked on the bone can taste amazing, T bone steak for instance. Cooking on the bone, oo-er mrs, allows the meat to cook through as the bone heats up and will stay hot for some time when cooking is finished.
As Marco said hygiene and proper cooking is what matters. Once you've had a serious dose of food poisoning it makes you far more aware of good practice in the kitchen, after all in the worst scenario it could be fatal.
Hard to give yourself food poisoning with red meat though. Chicken is a death-trap if not cooked properly.
Hard to give yourself food poisoning with red meat though. Chicken is a death-trap if not cooked properly.
Very true, chicken is the worst one to get wrong. You might get a tapeworm from red meat, unpleasant from beef and very nasty from pork.
Meat cooked on the bone can taste amazing, T bone steak for instance. Cooking on the bone, oo-er mrs, allows the meat to cook through as the bone heats up and will stay hot for some time when cooking is finished.
As Marco said hygiene and proper cooking is what matters. Once you've had a serious dose of food poisoning it makes you far more aware of good practice in the kitchen, after all in the worst scenario it could be fatal.
Yup... That's why we use separate chopping boards (colour-coded) for chopping up red meat, white meat, fish and veg. simply to avoid any cross-contamination. We've always practiced immaculate kitchen hygiene at home, and so I've only ever had food poisoning once, and that was at a restaurant, from dodgy mussels, which consequently I no longer eat.
Man, I was bloody ill... In that respect, seafood can be just as bad as chicken!
Marco.
Seafood is worst of the lot.
I only have one chopping board but then I only eat one colour of meat in any given meal. Why make things more complicated than they need to be?
The best solution is to deep fry everything. The only way to be sure.
I only have one chopping board but then I only eat one colour of meat in any given meal. Why make things more complicated than they need to be?
Lol... The point is, it stops cross-contamination.
If you've chopped up raw chicken, on a chopping board (before cooking it), no matter HOW much you wash the board afterwards (in fact that's only liable to spread the bacteria and make things worse), you'll never get rid of all the bacteria, so next time you chop veg on the same board, you're going to infect it with said bacteria - and that's what can cause food poisoning.
Hence, the use of separate chopping boards, as outlined:)
Marco.
my chicken one gets sprayed with dettol surface cleaner... seems to do a good job... do all my surfaces with it
Best just keep one board solely for chicken, and then wash that as normal afterwards with hot soapy water. Then use a separate chopping board for other stuff.
It's the only 100% safe and sure way of avoiding cross-contamination. Plus personally, I wouldn't want Dettol anywhere near where my food was being prepared.
Marco.
Best just keep one board solely for chicken, and then wash that as normal with soapy water. Then use a separate chopping board for other stuff.
It's the only 100% safe and sure way of avoiding cross-contamination. Plus personally, I wouldn't want Dettol anywhere near where my food was being prepared.
Marco.
its a special spray for worksurfaces... its fine as long as you wash it down after doing it... kills 99.9% inc salmonella. i aint getting that if poss... only times i was ill was when someone else did the cooking, so i alway cook my own now bar when i go to daughters... she's fussy like me.
ive got several boards i use for different things although they are due for replacement soon... what are you using?
Bksabath
06-06-2018, 14:26
my chicken one gets sprayed with dettol surface cleaner... seems to do a good job... do all my surfaces with it
Well have to agree whit Marco one have only to have a look at your avatar picture for that :D
How we got from Twat to chicken ? only reference that came to mind is Morrison " I have eaten more chicken than any body else "
ive got several boards i use for different things although they are due for replacement soon... what are you using?
Just normal hard-plastic (at least that's what they seem to made of). We get them from Ikea. They come in different colours, including red, so that's what's used for meat:)
Wood isn't good because bacteria can work its way into the grain. For all it costs, I'd always use separate boards, then you don't need to put Dettol anywhere near your food.
Marco.
Here's a cheap and effective chopping board solution: www.heatoncateringequipment.co.uk/kitchenware-utensils-c1213/chopping-boards-c1214/cutting-boards-c1215/genware-blue-poly-cutting-board-18-x-12-x-0-5-p16885/s17198?utm_source=google&utm_medium=cpc&utm_term=genware-blue-poly-cutting-board-18-x-12-x-0-5-quot-bl1812&utm_campaign=product%2Blisting%2Bads&gclid=EAIaIQobChMIxOWZh6W_2wIVCL7tCh2kjwwwEAQYBSAB EgKrpfD_BwE
:cool:
Marco.
...The key is that it must be COOKED properly, and not in any way raw. If that's the case, then the bone factor is irrelevant.
In fact, the tastiest, most succulent meat, is always that found on the bone [far better than dry and largely tasteless, in comparison, breast meat], and indeed that is how Indians and Pakistanis themselves will eat it with their curries at home!;)
Just make sure that the meat has been cooked all the way through, and also crucially, handled properly in terms of hygiene, throughout the preparation and cooking process, and all will be well :)
Marco.
That is exactly right, meat cooked on the bone, especially chicken and lamb, in a curry beats hands down a boneless curry. In an Pakistani or Indians house It'll takes a few hours to make a decent curry with plenty of cooking time.
Can give pointers to anyone who wants to make a authentic curry at home
Just normal hard-plastic (at least that's what they seem to made of). We get them from Ikea. They come in different colours, including red, so that's what's used for meat:)
Wood isn't good because bacteria can work its way into the grain. For all it costs, I'd always use separate boards, then you don't need to put Dettol anywhere near your food.
Marco.
The Ikea ones are what we use. They are so tough it is impossible to cut into them, whereas they are very easy to clean.
That is exactly right, meat cooked on the bone, especially chicken and lamb, in a curry beats hands down a boneless curry. In an Pakistani or Indians house It'll takes a few hours to make a decent curry with plenty of cooking time.
Can give pointers to anyone who wants to make a authentic curry at home
Hi Taz, yup, I know because we have Indian friends who've cooked for us, and their [gorgeous] authentic curries always feature meat on the bone, which of course are also eaten without cutlery, just their hands, or shovelled up with some Nan bread or Chapatis!;)
In terms of pointers, yes please do on the food thread in Abstract Chat. Make it nice and authentic. I'm not really into Westernised curries, or those designed for a British palate. Nice and hot with bags of flavour is the order of the day, washed down afterwards with some cardamom tea!:D
Marco.
The Ikea ones are what we use. They are so tough it is impossible to cut into them, whereas they are very easy to clean.
Indeed, Barry. They're very good, and also inexpensive. We've always been very wary of food cross-contamination, especially with Del being veggie. Whilst she's fine with preparing and cooking meat, for me, she doesn't want the vegetables she eats being tainted with it - no matter how minutely!
Marco.
We use plastic chopping boards as well and take great care with chicken. And always immediately place any boards or utensils that came into contact with raw chicken straight in dishwasher. We don't eat red meat - only chicken and fish.
But more importantly what should Audio Al do with his spare speaker terminals? LOL.
Pigmy Pony
06-06-2018, 21:57
An Asian couple invited me for a meal at their house as a thank you for their much-liked new porch. Main course was a chicken curry, which to my surprise was 'on the bone'. Very nice it was too.
To get back on topic Al, your money was better spent on said unnecessary item which can always be sold on, rather than a dodgy curry which definitely can't be sold on, except maybe to a certain Birmingham curry house, who would just strain out any sweetcorn or other alien objects and chuck it back in the pan. :)
But more importantly what should Audio Al do with his spare speaker terminals? LOL.
You can't beat some classic AoS thread drift! Anyway, we were bored with the original thread topic!;)
Marco.
You can't beat some classic AoS thread drift! Anyway, we were bored with the original thread topic!;)
Marco.
I only joined the the thread 'cos cooking was being discussed. :lol:
Made my favourite fish pie tonight. Missus always enjoys it and plenty left over for tomorrow.
Pigmy Pony
07-06-2018, 03:50
Only joined the thread 'cos toilets were mentioned (oh wait that was me)
Anyway Mrs P made a roast dinner last night. It was a bit of a veg overload (mash and roast potatoes, carrot and swede, kale, savoy cabbage, cauliflower). Oh and some roast chicken.
Got up super-early to deal with a wasps' nest, and my belly is making some noises now. I'm not hungry, it's all that veg saying "get out of the way, we're coming through".
Floyddroid
07-06-2018, 05:33
The Pioneer SA500A was one of the first HiFi amps I heard and loved it. Please post a picture I would love to see one again after all these years. A little underpowered but a great sounding amp.
Only joined the thread 'cos toilets were mentioned (oh wait that was me)
Anyway Mrs P made a roast dinner last night. It was a bit of a veg overload (mash and roast potatoes, carrot and swede, kale, savoy cabbage, cauliflower). Oh and some roast chicken.
Got up super-early to deal with a wasps' nest, and my belly is making some noises now. I'm not hungry, it's all that veg saying "get out of the way, we're coming through".
Veggie farts are often the stinkiest, especially if you've had sprouts and/or cabbage - major ponganto... Kind of rotten drains meets stagnant silage. The pong lingers for ages, too!:D
Marco.
paulf-2007
07-06-2018, 09:33
I'm disappointed, I was convinced the drift into chopping boards would turn to audiophool isolation platforms
Pigmy Pony
07-06-2018, 13:06
If its any help, I've been placed on an isolation platform till the farting subsides :(
Mike Reed
07-06-2018, 13:37
Veggie farts are often the stinkiest, especially if you've had sprouts and/or cabbage - major ponganto... Kind of rotten drains meets stagnant silage. The pong lingers for ages, too!:D
Marco.
Your descriptive analysis prowess know no bounds, Marco. I call it 'Marco's Miasma'. :lol:
Mike Reed
07-06-2018, 13:40
If its any help, I've been placed on an isolation platform till the farting subsides :(
Is that the pneumatic type?. Maybe 'air today and pong tomorrow', then.
Bksabath
07-06-2018, 14:19
We use plastic chopping boards as well and take great care with chicken. And always immediately place any boards or utensils that came into contact with raw chicken straight in dishwasher. We don't eat red meat - only chicken and fish.
But more importantly what should Audio Al do with his spare speaker terminals? LOL.
Right in a hot dark and wet environment perfect for bacteria to grow ?
In terms of pointers, yes please do on the food thread in Abstract Chat. Make it nice and authentic. I'm not really into Westernised curries, or those designed for a British palate. Nice and hot with bags of flavour is the order of the day, washed down afterwards with some cardamom tea!:D
Marco.
Hi Marco,
That's put a smile on my face knowing you love the authentic curry and know the difference between the restaurant curries and home cooked ones.
I'll be putting up 2 recipes, one for a kidney bean curry and one for a chicken/lamb curry that can be with boned or boneless meat. Just need to find some time to write them down and go over them to make sure I've made them easy to follow and got all bases covered.
Regards
Taz
Hi Taz,
Lol - that's great. No rush. I look forward to it! :)
Marco.
Hi Marco,
That's put a smile on my face knowing you love the authentic curry and know the difference between the restaurant curries and home cooked ones.
I'll be putting up 2 recipes, one for a kidney bean curry and one for a chicken/lamb curry that can be with boned or boneless meat. Just need to find some time to write them down and go over them to make sure I've made them easy to follow and got all bases covered.
Regards
Taz
Really looking forward to it Taz. I used to do deliveries for an Indian takeaway years ago and always ate with the staff at the end of the night, amazing food with the bones in. I shall be stocking up on herbs and spices in anticipation :D
The fact is, the *only* way to experience what the cuisine of a particular country tastes like is to sample an authentic version of it. I've always hated how, in the UK, restaurants serving foreign food, tailor it (tone it down, usually in terms of heat/spice and flavour) for the British palate.
That's not what it should be about! :nono:
It should be about introducing your cuisine, as it's meant to be eaten in its authentic state, to whoever comes to your restaurant, and they either like it or they don't! If it's quality stuff and cooked with passion and skill, the results will speak for themselves.
In my experience, if you stick to your roots, by being as authentic as possible, and educate Brits to appreciate your cuisine, then the more adventurous and discerning ones will love what you're doing, and come in their droves. Then, you'll not only be pleasing your [discerning] diners, but also the chef (if he or she is worthy of the name), by giving them something exciting to prepare and serve, rather than the same old crap...
Sadly though, most Indian, Chinese, and even Italian restaurants here tend to take the 'easy option' of serving up the usual drab formulaic dross, which is copied by every other 'Tom, Dick and Harry', of the same type, so when you go into one of these places, you can pretty much predict what the menu will be, even before you look at it:doh:
There is simply no originality or desire to be DIFFERENT. Too many such restaurants simply fall into the comfort zone of providing what the masses expect, rather than what should be served to them, by staying true to your roots!
Anyway, sorry for the rant, but it's a major bugbear of mine:D
Marco.
I chop chicken on a glass chopping board or plate . Use a fork to hold chicken ,sharpest knife ever and grit the teeth together when the squeaking /shrieking of knife on glass occurs.
Mind you ,I am a twat too:)
I chop chicken on a glass chopping board or plate . Use a fork to hold chicken ,sharpest knife ever and grit the teeth together when the squeaking /shrieking of knife on glass occurs.
Mind you ,I am a twat too:)
sure the chicken's shrieking doesn't help either Anto :D
The fact is, the *only* way to experience what the cuisine of a particular country tastes like is to sample an authentic version of it. I've always hated how, in the UK, restaurants serving foreign food, tailor it (tone it down, usually in terms of heat/spice and flavour) for the British palate.
That's not what it should be about! :nono:
It should be about introducing your cuisine, as it's meant to be eaten in its authentic state, to whoever comes to your restaurant, and they either like it or they don't! If it's quality stuff and cooked with passion and skill, the results will speak for themselves.
In my experience, if you stick to your roots, by being as authentic as possible, and educate Brits to appreciate your cuisine, then the more adventurous and discerning ones will love what you're doing, and come in their droves. Then, you'll not only be pleasing your [discerning] diners, but also the chef (if he or she is worthy of the name), by giving them something exciting to prepare and serve, rather than the same old crap...
Sadly though, most Indian, Chinese, and even Italian restaurants here tend to take the 'easy option' of serving up the usual drab formulaic dross, which is copied by every other 'Tom, Dick and Harry', of the same type, so when you go into one of these places, you can pretty much predict what the menu will be, even before you look at it:doh:
There is simply no originality or desire to be DIFFERENT. Too many such restaurants simply fall into the comfort zone of providing what the masses expect, rather than what should be served to them, by staying true to your roots!
Anyway, sorry for the rant, but it's a major bugbear of mine:D
Marco.
I would also say that that the traditional food served in China, or in India, is highly regional and NOTHING like the stuff served up in the average Chinese or Indian restaurant in the UK. To get close one has to find a restaurant where the Chinese themselves eat - they exist in London's "Chinatown", but you would probably walk past them un-noticed because they often have oil-cloth table covers and are lit with unwelcoming fluorescent lights of the lowest wattage possible. The food though is superb!
indeed, Barry - and we eat at such places regularly, in the Chinatown in Liverpool (the oldest in the UK) or 'curry mile'/Rusholme in Manchester, although one now has to be rather selective with the latter, as it's quite hard to find authentic Indian food, among all the bog-standard dross...
We have a golden rule; if when we enter an Asian restaurant, 95% of the diners aren't either Chinese or Indian/Pakistani, we walk out and go somewhere else!;)
Marco.
indeed, Barry - and we eat at such places regularly, in the Chinatown in Liverpool (the oldest in the UK) or 'curry mile' in Manchester, although one now has to be rather selective with the latter, as it's quite hard to find authentic Indian food, among all the bog-standard dross...
We have a golden rule; if when we enter an Asian restaurant, 95% of the diners aren't either Chinese or Indian/Pakistani, we walk out and go somewhere else!;)
Marco.
The vast majority of "Indian" restaurants in the UK are run by Bangladeshis, similarly most of the "Japanese" restaurants are Korean.
One of the best Chinese restaurants I have visited was in Bristol, and one of the best Indian restaurant was in Leicester.
The vast majority of "Indian" restaurants in the UK are run by Bangladeshis, similarly most of the "Japanese" restaurants are Korean.
Yeah, simply because it sounds 'posher' and more acceptable that way to your average British diner [to call them Indian and Japanese restaurants respectively, even though, technically, they're not]. It's bollocks, and such ignorance/snobbery pisses me off.
One of the best Chinese restaurants I have visited was in Bristol, and one of the best Indian restaurant was in Leicester.
Nice one. The best 'foreign food' you'll always eat is where there is a large local community of people from its country of origin. Therefore, I wouldn't be surprised if there was a large Chinese community where you ate in Bristol, and vice versa with Bangladeshis and 'Indian' food, in Leicester...:)
Marco.
Audio Al
14-06-2018, 11:11
Hello , its me the original poster :)
The binding post plate has arrived and very nice it is as well , also quite heavy :)
Looks like its time to fire up the soldering iron :)
Audio Al
14-06-2018, 11:18
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:)
https://farm1.staticflickr.com/875/42793105171_4e6100652b_o.jpg (https://flic.kr/p/28ctRh8)IMG_0412 (https://flic.kr/p/28ctRh8) by Allen Wells (https://www.flickr.com/photos/150639903@N08/), on Flickr
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:)
Oi! What's that got to do with authentic foreign cuisine? Keep up! ;)
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