"Mary Fisher" wrote in news:45829f01$0$756
:


"Ravenlynne" wrote in message
...



Looking forwards to the solstice next week - the Maeshowe webcam is
running at http://www.maeshowe.co.uk/



LOL!! Lots of black there!!

But....... why are the cameras in the tomb facing out?

If you don't know you needn't look :-)



Lookin' for 'spookies' ??


C'mon........ enlighten us heathens!!


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Ravenlynne wrote in news:XXwgh.12694$gj2.9679
@newsfe23.lga:



Tasmania looks beautiful from the travel programs I've seen.


It certainly is when you get away from the cities. Although Hobart has
quite an interesting Heritage area in Salamanca.

But........ a city, is a city, is a city.


pouts
that I've only been to Japan. And Mexico.


Well...... you've been to one place I haven't!! Japan.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"Mary Fisher" wrote in
t:


"PeterL" wrote in message
...

Peter, could you mail me please? I have a question about Australia
which is OT for this NG.

Mary




Okie doke.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

PeterL wrote:
"Bob (this one)" wrote in news:12o5n5pp8pmcjf3
@corp.supernews.com:

No. It was 'no knead bread'........ which is what damper is.

Peter, the differences between a baking powder bread and a
yeast bread are large.

It is *bread* that you don't have to knead. Whether or not it uses
baking powder or yeast is for the pedants.

LOL Nah. It's for people who make a distinction like, oh,
between a car and a truck. Or a blowhard caught up in his
own ignorance and, well, everyone else. People who can see
the differences, taste the differences and understand the
differences. Pretty much everybody around here.

The thread started with a *very specific* approach to bread
making. A long-rise yeast bread, you'll recall. You mocked
the 24 hours it takes and said you'd rather have damper.
That's like someone saying Boeuf Bourguignonne takes too
long, so I'll have a can of Dinty Moore stew.

Somehow it became about camping out and wrapping it on a
stick and campfires... and you.

That you seem to be unable to
recognize them means you would do better to discuss
Australian slang and the Southern Cross while the rest of us
talk about food.

Bit of a pompous ass, aren't you?
So who died and made you NetCop/BreadCop?

LOL You really are funny, however inadvertently.

You take it off-topic to a silly place, and when you get
called on it, you act like *all* no-knead breads are defined
by only that characteristic. I must defer to your depth of
culinary knowledge.

Bwah...

Bran muffins are "no-knead bread" too.
Exactly the same, right?

Stop trying to be a dipshit.

Damper is a 'no-knead' *bread*.

Damper is no-knead *quick* bread. Like virtually all quick
breads. And bran muffins. And applesauce bread. And banana
bread...

You're the one that brought up the extraneous category of
baking powder breads into a discussion of yeast breads. Like
saying
"Roast beef is good, but deep-fried pork is white."

Get over yourself. Or get an education.

Pastorio

Bruce wrote in
:



http://www.papastronsay.com/images/i...ews/aerial.jpg

http://www.papastronsay.com/images/i...s/aerial-B.jpg


I take it Papa Stronsay is on the left and your Island is on the
right??

And what is the meaning of 'Papa'??



Papa Stronsay on the left, Stronsay on the right. Papa Stronsay is
now home to the monastery being created by the Transalpine
Redemptorists.


Have you tried their cheeses??

Might be a good investment opportunity there :-)


The collection of houses around the harbour on Stronsay
is Whitehall village which is where we live.


The nightlife is pretty quiet, hey? ;-)


"Papa" in this context indicates a connection with a monk or priest.


Thanks. Probably better than Big Stronsay and Little Stronsay :-)


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Bruce wrote in news:7-
:

PeterL wrote:
Bruce wrote in
news

I'm living in Orkney but not an native-born Orcadian g


That's certainly an 'out of the way' area there!!

That's exactly why we moved here nearly 3 years ago. Peaceful and quiet
- apart from the weather of course! It's not to everyone's taste but it
suits us down to the ground. Looking forwards to the solstice next week
- the Maeshowe webcam is running at http://www.maeshowe.co.uk/



What part of the tomb is the runic graffitti in?



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Bruce wrote in news:7-
:


- the Maeshowe webcam is running at http://www.maeshowe.co.uk/


Looking at that site, I went to the 'About Maeshowe' page, and then clicked
on the link about the 'runes'.

http://www.maeshowe.co.uk/maeshowe/runes.html

Which gave the following information........

"At Maeshowe there are about 30 inscriptions, many of which are of the
style "Thorfinn wrote these runes". Some gave their father's name, or a
nickname, some are by women and one intriguing inscription says "these
runes were carved by the man most skilled in runes on the Western Ocean
with the axe that killed Gaukr Trandkill's son in the South of Iceland"
This rune carver may have been Thorhallr Asgrimssom, Captain of Earl
Rognvald Kali's ship when they returned in 1153 from the Crusades."

Further investigation brought this up.......

http://www.graemeiceland.blogspot.co...d_archive.html

http://tinyurl.com/yyz682

"Stong is particularly remarkable in that we know the names of people who
lived there. In the tenth century it had been the farm of Gaukur
Trandilsson, a farmer and warrior who seems to have managed a remarkably
prosperous life in what must have been a very comfortable farm house. A
mediaeval ballad tells of an affair between Gaukur and a woman in a
neighbouring farm, Steinastadir – neighbouring in Icelandic terms, miles
away in ours. The affair got out of hand, and Gaukur was killed in a duel
with Asgrimur Ellida-Grimsson, who was a relative of the woman at
Steinastadir – and as it happens also Gaukur’s foster brother. The weapons
were axes – the intention of such duels was that one or both would be
killed. As victor, Asgrimur would have kept the axe used by Gaukur, which
would in effect become an heirloom.

Icelandic genealogies have been preserved in amazing detail, and we know
that two-hundred years later Asgrimur had a direct descendant, Thorhallur
Asgrimsson, who in the 1150s went on a crusade to Jerusalem led by the
Viking Earl of Orkney. On return to Orkney en route for Iceland it seems
that Thorhallur and his Icelandic companions became a little bored (if
Orkney on a wet evening then was anything like Lerwick now that’s easy to
understand!) and decided to break in to the burial mound of Maes Howe,
presumably looking for treasure. They then spent quite a time carving
graffiti on the walls. When the mound was first excavated in 1861 the
Viking graffiti was found, including the inscription: These runes were
carved by the greatest rune-master in the west, with the axe once owned by
Gaukur Trandilsson in the south of Iceland.

With real-life stories like this it is clear where JRR Tolkien got his
ideas from! It does seem quite amazing that Thorhallur knew his descent
over 200 years – six or seven generations – and had an axe which his
ancestor had won in single combat. And Thorhallur’s own achievement in
travelling from Iceland to Jerusalem and back again is quite a saga in its
own right!"


*Fascinating* stuff!!

Old Gaukur even gets a mention on the website of an Icelandic pub!!

http://www.gaukurinn.is/?pageID=28




--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"Bob (this one)" wrote in
:

PeterL wrote:
"Bob (this one)" wrote in news:12o5n5pp8pmcjf3
@corp.supernews.com:

No. It was 'no knead bread'........ which is what damper is.

Peter, the differences between a baking powder bread and a
yeast bread are large.

It is *bread* that you don't have to knead. Whether or not it uses
baking powder or yeast is for the pedants.

LOL Nah. It's for people who make a distinction like, oh,
between a car and a truck. Or a blowhard caught up in his
own ignorance


Yep, sounds like you.



The thread started with a *very specific* approach to bread
making.


And threads aren't allowed to deviate in your tiny little mind, are
they? Too confusing for you, is it?


A long-rise yeast bread, you'll recall. You mocked
the 24 hours it takes and said you'd rather have damper.
That's like someone saying Boeuf Bourguignonne takes too
long, so I'll have a can of Dinty Moore stew.


Don't know what you're talking about. Is this the blowhard part of you
that you mentioned before?

Damper, a 'no knead' *bread* was brought into the subject as a quick
alternative to waiting 24 hours for the other sort.



Somehow it became about camping out and wrapping it on a
stick and campfires... and you.


LOL!!! Ahhhhhh, the little green eyed monster pokes his ugly head out
again!!



Bit of a pompous ass, aren't you?
So who died and made you NetCop/BreadCop?

LOL You really are funny, however inadvertently.

You take it off-topic to a silly place,


Only in your silly little mind.


and when you get
called on it, you act like *all* no-knead breads are defined
by only that characteristic. I must defer to your depth of
culinary knowledge.


You can blowhard all you want, but even you state that "Damper is no-
knead *quick* bread"

The Subject line states *quite* clearly....... "No knead bread".

What part of that don't you understand?




Bwah...

Bran muffins are "no-knead bread" too.
Exactly the same, right?

Stop trying to be a dipshit.

Damper is a 'no-knead' *bread*.

Damper is no-knead *quick* bread. Like virtually all quick
breads. And bran muffins. And applesauce bread. And banana
bread...

You're the one that brought up the extraneous category of
baking powder breads into a discussion of yeast breads.


That's funny, I don't see *where* it specifies that all talk in this "no
knead bread" thread *has* to be about 'yeast bread'.

Is that the pompous ass side of you coming out again and trying to
dictate what everyone can, or can't, talk about?


Like
saying
"Roast beef is good, but deep-fried pork is white."


Over here, we don't deep fry everything like you do, so we wouldn't know
what deep fried pork is like.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

PeterL wrote:
"Bob (this one)" wrote in
:

PeterL wrote:
"Bob (this one)" wrote in news:12o5n5pp8pmcjf3
@corp.supernews.com:

No. It was 'no knead bread'........ which is what damper is.
Peter, the differences between a baking powder bread and a
yeast bread are large.
It is *bread* that you don't have to knead. Whether or not it uses
baking powder or yeast is for the pedants.
LOL Nah. It's for people who make a distinction like, oh,
between a car and a truck. Or a blowhard caught up in his
own ignorance

Yep, sounds like you.

Res ipsa loquitur, Peter. It's about distinctions you're
unable to make.

The thread started with a *very specific* approach to bread
making.

And threads aren't allowed to deviate in your tiny little mind, are
they? Too confusing for you, is it?

Sure they are. But your confusing the radically different
types of breads based on *one* characteristic shows your
ineptitude. And to try to slough off other examples of the
same sort of confused and ignorant parallelity shows you for
the airbag you are.

A long-rise yeast bread, you'll recall. You mocked
the 24 hours it takes and said you'd rather have damper.
That's like someone saying Boeuf Bourguignonne takes too
long, so I'll have a can of Dinty Moore stew.

Don't know what you're talking about. Is this the blowhard part of you
that you mentioned before?

Of course you don't Thank you for the demonstration.

Damper, a 'no knead' *bread* was brought into the subject as a quick
alternative to waiting 24 hours for the other sort.

And that would have been *the only* difference according to
you. See how uninformed...?

And the subject wasn't "no-knead bread," it was about a
first try with a specific kind of no-knead bread. Whooshed
past you, huh...?

Somehow it became about camping out and wrapping it on a
stick and campfires... and you.

LOL!!! Ahhhhhh, the little green eyed monster pokes his ugly head out
again!!

Spotted me, mate. I'm desperately envious (not jealous, buy
a dictionary) of someone with so little knowledge of the
subject that any schoolchild who has ever made a cupcake
could instruct him.

Bit of a pompous ass, aren't you?
So who died and made you NetCop/BreadCop?
LOL You really are funny, however inadvertently.

You take it off-topic to a silly place,

Only in your silly little mind.

LOL Only because you can't see how foolish your
"contribution" is. What I've been saying all along.

and when you get
called on it, you act like *all* no-knead breads are defined
by only that characteristic. I must defer to your depth of
culinary knowledge.

You can blowhard all you want, but even you state that "Damper is no-
knead *quick* bread"

LOL Back to that one note symphony, huh Peter? It didn't
rise each of the last few times you tried it (bread pun) and
it still sits flat... It was about *yeast* bread.

The Subject line states *quite* clearly....... "No knead bread".

Wanna go back and read the subject line? I'll wait...

What part of that don't you understand?

The part that comes below where you put your fingers in your
ears and chant la-la-la-la-la-la... because to do anything
else points out your blunder.

Bwah...

Bran muffins are "no-knead bread" too.
Exactly the same, right?
Stop trying to be a dipshit.

Damper is a 'no-knead' *bread*.
Damper is no-knead *quick* bread. Like virtually all quick
breads. And bran muffins. And applesauce bread. And banana
bread...

You're the one that brought up the extraneous category of
baking powder breads into a discussion of yeast breads.

That's funny, I don't see *where* it specifies that all talk in this "no
knead bread" thread *has* to be about 'yeast bread'.

Of course not. Literal Peter...

Is that the pompous ass side of you coming out again and trying to
dictate what everyone can, or can't, talk about?

Nah. Talk about anything you want. Probably be good to have
a bit of knowledge about it, though, by contrast.

Like saying "Roast beef is good, but deep-fried pork is white."

Over here, we don't deep fry everything like you do, so we wouldn't know
what deep fried pork is like.

LOL This your "A" material. Peter...? We going to talk
about pork now?

You may go now. There's a good fellow.

Pastorio

"Bob (this one)" wrote in
:



And threads aren't allowed to deviate in your tiny little mind, are
they? Too confusing for you, is it?

Sure they are.


Thanks for confirming that you find reading different information
confusing.

That must be why you try sooooo hard to keep everything in one specific
subject, hey?

Information overload??

if you can't stand the heat, get outta the kitchen.


But your confusing the radically different
types of breads based on *one* characteristic shows your
ineptitude.

*One* characteristic.

"No knead Bread"

You can't quite grasp that concept, can you?


And to try to slough off other examples of the
same sort of confused and ignorant parallelity shows you for
the airbag you are.


ROFLMAO!!!!!

Talk about PKB!!!




And the subject wasn't "no-knead bread," it was about a
first try with a specific kind of no-knead bread. Whooshed
past you, huh...?


No, but progression seems to whoosh right through your ears!!

I'll say again......... Damper is a *no-knead-bread*.

and a very good alternative to anyone who is either out camping, or
doesn't want to wait a ridiculous 24 hours for a bloody single loaf of
bread!!




That's funny, I don't see *where* it specifies that all talk in this
"no knead bread" thread *has* to be about 'yeast bread'.

Of course not. Literal Peter...

Are you saying it's the *only* topic to be discussed in this thread?

Threads evolve, they change.

If you don't like it, go elsewhere.

Your pathetic little whining is not going to stop it happening.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

PeterL wrote:
Bruce wrote in
:

Papa Stronsay on the left, Stronsay on the right. Papa Stronsay is
now home to the monastery being created by the Transalpine
Redemptorists.


Have you tried their cheeses??

Might be a good investment opportunity there :-)

I believe that cheese-making at the monastery is "on hold" at the
moment. Only one of the monks is qualified to produce it and he tends
to get sent away from time to time. But I can recommend the cheese,
delicious.
--
Bruce Fletcher
Stronsay, Orkney
www.stronsay.co.uk/claremont
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"

PeterL wrote:
"Mary Fisher" wrote in news:45829f01$0$756
:

"Ravenlynne" wrote in message
...


Looking forwards to the solstice next week - the Maeshowe webcam is
running at http://www.maeshowe.co.uk/


LOL!! Lots of black there!!

But....... why are the cameras in the tomb facing out?
If you don't know you needn't look :-)



Lookin' for 'spookies' ??


C'mon........ enlighten us heathens!!




At sunset on the winter solstice the sun's rays shine straight through
the doorway and onto the back of the tomb. Several useful web references
from www.maeshowe.co.uk
--
Bruce Fletcher
Stronsay, Orkney
www.stronsay.co.uk/claremont
(Remove teeth to reply)
"Some days you are the pigeon. Some days you are the statue"

PeterL wrote:
"Bob (this one)" wrote in

Thanks for confirming that you find reading different information
confusing.

Poor Peter, posts getting more strident and more
disjunctive. Edge of panic, note of trapped despair that
must...Must...MUST be answered no matter how much of a non
sequitur they offer. Edit to make shabby little points...

But your confusing the radically different
types of breads based on *one* characteristic shows your
ineptitude.

*One* characteristic.

"No knead Bread"

You know... About that "no-knead" thing and damper. I asked
some of your friends about that and I'm afraid I have some
bad news for you. Damper *isn't* a no-knead bread. Some of
your friends don't even think it's a proper bread, but all
of them knead. It's ok, Peter, we all make blunders like
that. Well, let me correct myself, I said *all* but I really
meant *you.*

You can't quite grasp that concept, can you?

LOL See what I mean? Poor Peter thinks that a "black" car
and a "black " soybean are comparable enough to introduce
either one in a discussion of the other when talking about
upholstery.

And to try to slough off other examples of the
same sort of confused and ignorant parallelity shows you for
the airbag you are.

ROFLMAO!!!!!

Talk about PKB!!!

LOL So, Peter, are muffins to be included in the "no-knead
bread" category? Popovers? Banana bread? Funny how you avoid
including them in the same category, sloughing off other
examples. Forgive me, I missed your "other examples."

I'll say again......... Damper is a *no-knead-bread*.

and a very good alternative to anyone who is either out camping, or
doesn't want to wait a ridiculous 24 hours for a bloody single loaf of
bread!!

But not muffins? Not banana bread?

Waiting a "ridiculous" 24 hours is what a very large number
of people do for bread. Your limited attention span and
understanding seem to preclude your ever having a piece of
good starter bread unless an adult makes it for you.

That you seem to think that one is an equal replacement for
the other is the crux of your depressingly ignorant bleatings.

That's funny, I don't see *where* it specifies that all talk in this
"no knead bread" thread *has* to be about 'yeast bread'.

Of course not. Literal Peter...

.... but Damper appears to be a kneaded bread, after all. And
you with so much bile, sturm and drang for not kneading.
Here's the search URL http://tinyurl.com/yjjac7

http://www.aussieslang.com/features/australian-damper-bread-recipe.asp
"Turn out onto a floured board and knead until smooth and
silky, like a baby's bottom."

http://www.bbc.co.uk/food/recipes/database/damperbeerbread_5272.shtml
"Turn out on to a clean surface and knead briefly until
smooth. Shape into a 25cm/10in round and place in the centre
of a large, double-thickness sheet of oiled extra-thick foil."

http://www.aussie-info.com/identity/food/damper.php
"It was originally made with flour and water and a good
pinch of salt, kneaded, shaped into a round, and baked in
the ashes of the campfire or open fireplace."
[...]
"Gently knead on a lightly floured surface and then shape
into a round, put on a greased oven tray."

http://www.cooksrecipes.com/bread/australian-damper-bread-recipe.html
Oh, look. They know the difference between a yeast bread and
a biscuit...
"Yeast lightens the bread and adds a tangy flavor; baking
powder gives it the texture of an airy biscuit."
"Turn dough out onto a lightly floured surface and knead
until smooth, about 10 minutes, adding more flour as needed
to prevent sticking."

http://www.worldwideschool.org/library/books/tech/recipes/bread/damper/Chap1.html
"Knead for about 5 minutes (if you don't know about
kneading, look in a good cookery book with plenty of
pictures -- it's difficult to describe in words)."

For a hilarious non-recipe in Peter's style, check out
http://en.wikibooks.org/wiki/Cookbookamper This is the
*only* recipe for damper I saw that *didn't* ask for
kneading. And after a read of what it does ask for, it soon
becomes funny.

http://en.wikibooks.org/wiki/Cookbookrover%27s_Damper
"Knead lightly on flat surface until smooth"

The Australian campfire cooks ask for it to be kneaded, too.
http://www.dwacres.com/node/39
"Knead lightly on a board/flat surface/altar until smooth."

http://home.iprimus.com.au/michellejbailey/recipes.htm#AustralianDamper
"Stir with a knife until just combined. Turn onto lightly
floured surface; knead 20 seconds or until smooth."

From a site for educating folks... They think that damper
isn't proper bread at all. More like a muffin, I guess.
http://www.google.com/search?as_q=recipe&q=damper+bread&num=100&btnG=Fin d+Recipes
"In the Australian bush, damper was usually cooked and eaten
instead of bread. Find recipes for bread and damper and talk
about the difference between the two."

http://www.abc.net.au/centralvic/stories/s870708.htm
"Gently mix the batter and knead to smooth dough."

Do you simply not know what kneading is?

Are you saying it's the *only* topic to be discussed in this thread?

Threads evolve, they change.

Of course they do. And when they're changed by the
undereducated and underinformed, they end up talking this
kind of nonsense about no-think "bread on a stick" that
still needs to be kneaded, when the subject is long-rise,
ultra-hydrated, yeasted, steam-baked, heavy-crusted,
large-bubbled, soft-crumbed European-style bread.

If you don't like it, go elsewhere.

Right. Banish me. Crushed, I tell you. Crushed.

Your pathetic little whining is not going to stop it happening.

LOL But there will always be those shallow drinkers of the
Pierian Spring like you who think that bread is just bread
and meat is just meat and noodles are just noodles and any
one is as good as any other...

A recipe I'm sure you'll love, even though it calls for
kneading, like all other damper recipes: "Crusty Cheese and
Mustard Damperettes" http://www.recipezaar.com/143080
Somehow I think of you when I read the word "Damperettes."

So how do you knead your damper, Matilda?

Pastorio

Bruce wrote in
:

PeterL wrote:
Bruce wrote in
:

Papa Stronsay on the left, Stronsay on the right. Papa Stronsay is
now home to the monastery being created by the Transalpine
Redemptorists.


Have you tried their cheeses??

Might be a good investment opportunity there :-)

I believe that cheese-making at the monastery is "on hold" at the
moment. Only one of the monks is qualified to produce it and he tends
to get sent away from time to time.


For being a bad boy??!! ;-)


But I can recommend the cheese,
delicious.


It'd certainly be a *very* marketable product just due to the location
and manufacturers, but if it tastes good...... it's twice as marketable.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Bruce wrote in
:




C'mon........ enlighten us heathens!!




At sunset on the winter solstice the sun's rays shine straight through
the doorway and onto the back of the tomb. Several useful web references
from www.maeshowe.co.uk


Been looking all *over* them!! *Very* interesting......... History was one
of my favourite subjects at school, and you're living right in the backyard
of it!!

So, not much information is about to find out *why* it was built, but
having the sun strike the back wall........... during the solstice....
where's the alter?


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml