Search results

As far as commercial providers go it come down to the payment side, they make your bank liable for ensuring you cannot purchase VPN/Proxy provision without positive ID. What we're looking at effectively, is an internet loicnce. Which will make the 'Mericans laugh.

What did you use for 'blanco'? Please don't tell me you used a puck of actual KG3!

If it is, I acquired it very quickly!

The Seikos are now changing hands for absolutely silly money. As someone else pointed out the difference in the 'civvy' and the issue Pulsar is a couple of hundred quid. Supply and demand.

Oh, good thinking 99!

I'm sorry if I harp on about France too much, but in Normandy there are shops that sell nothing but tinned fish, particularly sardines and I am slowly working my way through the variations on offer. Sometimes good, sometimes not so. Only had one I couldn't finish, very fennel-y, like eating a...

I have developed an unfortunate 'thing' for half decent caviar with the trimmings (egg, mixed onions, sour cream). I cannot afford it really, but on special occasions... If it was a ton a kilo I'd be eating it instead of crisps whenever I fancied a nibble. Lots of different variations on...

Yup, but then they can drop coals, it's an issue in some places. There's one in my shed, I just don't get on well with them, horses for courses.

Since I stopped going to the pub two or three nights a week, I've spent a great many evenings cooking weird, wonderful and occasionally exotic meals. The one thing I have a real problem with is desserts, I'm not really fond of them. I do however love custard. I've made custards from every continent!

Niiice. Comes very close to what I call Captain's Curry, which is my go-to when left to cook for myself for more than a day, but mine is rather less refined, coming very close to chucking every thing into a pot with a lid and... Umm, no that's it in the way of method actually.

I've always had trouble getting them to draw if used as is.

Lord no! All lovely puds. Especially with a big dollop of home made jam in the middle.

One thing that I remember about my prep school dinners, that had no influence on me at the time whatsoever because I didn't have the wit to wonder, was that the menu often included "roast meat". The variety was never stated.

Oh yes, we had rice, tapioca, sago & semolina in school (and at granny's)

Boiled vegetables. Not cabbage specifically, even when there was cabbage. The only time it changed was on a day with chips. This was 1970s/80s Northern Ireland, the food was meat & two veg.

I've done it for the last few years, it's a good theme for a weekend of rough camping and there are usually a few special interest groups that develop via FB... Ridiculous cooking and BOTA (Bashas On The Air) being two that I've dipped my toe in. My problem this year is going to be asking my...

Touching on another reason that I love France so much. Game still very much part of the regular diet in most regions. Going back a few years now, when I was over there more than I am now, I actually had a language and social issue in refusing offers of the bounty of the chasse. Getting across...

THE reason I still have OFCH and twin tanks.

Quite, but with no disrespect (I'm in exactly the same boat myself) you're still a perfectly serviceable barrier technician, one who already knows which end of the gat is dangerous and which badges you need to throw one up for. This allows for a younger, fitter fellow to do something other...

Just to note that per Armed Forces Minister Al Carns this afternoon, the programme will be "opt in".