Quote from: michael.t on January 15, 2013, 05:02 PM
While this is going on
I'm going to peel some onions

I am going to make intricate miniature carvings of naked ladies out of fresh ginger root.  . Where is Glasgow any way? 

Quote from: RubyDoo on January 15, 2013, 05:11 PM
[size=78%]I am going to make intricate miniature carvings of naked ladies out of fresh ginger root. [/size]

Don't forget to post the pics

Quote from: Axe on January 15, 2013, 05:13 PM

Quote from: RubyDoo on January 15, 2013, 05:11 PM
[size=78%]I am going to make intricate miniature carvings of naked ladies out of fresh ginger root. [/size]

Don't forget to post the pics

Happy to but they may be too small to see. 

Quote from: RubyDoo on January 15, 2013, 04:47 PMI do not have will or desire to try and do this at one tenth strength using letter scales to work out the weights to the nano gram. 

Your comments are starting to really irritate me. You've now insulted me as well as BB1 perhaps, within a few hours. It's not good for the forum. As for spoon measures, are you too thick to understand that we're not talking about nano gram differences here, but possibly as much as a 300% difference? Perhaps you lack the intelligence to grasp the significance or likely impact on the flavour of the finished dish.

The vast majority of cooking books state that they use level spoon measures. Let's call that 100%. It follows that 'rounded' might be about 200% and heaped' could be about 300%.

Quote from: George on January 15, 2013, 05:24 PM

Quote from: RubyDoo on January 15, 2013, 04:47 PMI do not have will or desire to try and do this at one tenth strength using letter scales to work out the weights to the nano gram. 

Your comments are starting to really irritate me. You've now insulted both me and Phil, as well as BB1 perhaps, within a few hours. It's not good for the forum. As for spoon measures, are you too thick to understand that we're not talking about nano gram differences here, but possibly as much as a 300% difference? Perhaps you lack the intelligence to grasp the significance or likely impact on the flavour of the finished dish.

The vast majority of cooking books state that they use level spoon measures. Let's call that 100%. It follows that 'rounded' might be about 200% and heaped' could be about 300%.

For the attention of Phil and BB 1. , I would dearly love to know if / how I have insulted you. The rest of this diatribe does not demand a similarly demeaning response.

Quote from: RubyDoo on January 15, 2013, 05:41 PM
For the attention of Phil and BB 1. , I would dearly love to know if / how I have insulted you. The rest of this diatribe does not demand a similarly demeaning response.

I am very happy to confirm that never (as far as I know) have I been insulted by you, intentionally or otherwise.  I fear that George may have inadvertently associated you with one or more of the messages that preceded yours in the thread -- easily done, given the insults that /have/ been thrown around on here today (and in the past).

Incidentally, as I have an analytical balance that resolves down to 0,1mg, I will publish my recipes in two formats in future : one that uses teaspoons, tablespoons, pints and so on (no mention will be made as to how full the spoons were), and one that specifies quantities in grammes with three places of decimals (e.g., 5,237gm), thereby avoiding any possible accusations of my living in the past, failing to fully espouse the metric system (bless

Quote from: Phil [Chaa006] on January 15, 2013, 05:46 PM

Quote from: RubyDoo on January 15, 2013, 05:41 PM
For the attention of Phil and BB 1. , I would dearly love to know if / how I have insulted you. The rest of this diatribe does not demand a similarly demeaning response.

I am very happy to confirm that never (as far as I know) have I been insulted by you, intentionally or otherwise.  I fear that George may have inadvertently associated you with one or more of the messages that preceded yours in the thread -- easily done, given the insults that /have/ been thrown around on here today (and in the past).

** Phil.

Thank you Phil. I will also assume that he didn't  understand my winking smilie face after the ' where is Glasgow' comment.

If you have a problem with me in future George then please PM instead of washing your dirties in open forum. People are not interested especially when you get things wrong.

Stop talking and get whittling.

I normally stay out of this but.....

Any chance of getting back on topic?? I wish I hadn't posted my pictures now... If you want to trade insults why not PM each other? A few more threads like this and Bigboaby1 will probably go elsewhere,I sincerely hope not but I wouldn't blame him.We've already lost CBM(who incidentally has just got himself into another BIR kitchen which we won't be seeing).

cheers JB

just made this base and it's exactly what i'm looking for after years of searching

many thanks Bigboaby

yer a legend