Bondbug

must be the poutine

... er ... how on earth do you smuggle a large helping of poutine into the house. Is it not too sloppy? And how do the chips survive this sneaky excursion? Or is it without chips on such occasions? Tell your old uncle, my boy, I won't breathe a word to anyone

Brilliant DB Later: for what it is worth, installing the patch cured the problem without any need to use options menu. Thanks again.

Came along to say I couldn't find anything - but I will go look again under graphics. While I am here, my version is 2.0.2.0, as installed from disk. Does that by any chance mean I have dozens of patches/updates to find - that might solve my problem? Later: Options - Graphics: general quality; texture quality; Shadow/render/ground/effect/grass details; video resolution; anti-aliasing; v-sync & weather; gamma correction. - Gameplay: nothing relevant. - sound - Conrols = keyboard config.

... and some fell on stony ground. I can't believe that nothing worth repeating has been posted in the dark kitchen this year.

Hmmm. Must confess some of Gogo's earlier Poutine posts looked very sloppy. The photo in this topic nearly convinced me to try it, but the video did nothing for my appetite. Hope our daughter doesn't try this stuff on dear old papa when we visit Vancouver in December, but I am sure she is too British traditional to have even heard of it I love stirring Gogo up specially on his favourite foods! Mind yu if I had Kathie and Hoda (?) in my kitchen I don't think I would care too much about the food - would probably swallow arsenic without even noticing.

Oh dear Gogo - you take me back to younger times - so it was chez nous way back before you were born. The is one particular tea taste that I will never forget ... the stuff that sat in a large metal teapot all night long in the guard room, and was drunk with condensed milk and lots of sugar - thick, treacly, and would probably make me vomit now. Also we never use teabags, always loose leaf tea. It is basically an old stubborness that I do not accept that commercial suppliers should dictate the size iof my portions because it suits them. I like to be flexible in how strong or weak tea is on any particular occasion ... and I hate those teabags when they come out of the cup or pot. Must confess that neither self nor wife has ever heard of the South African tea mentioned above. Tea in France is a disgusting price, we always bring back at least a year's supply when we manage to get back into a GB supermarket - of ordinary, cheap, every day tea. We will look out for Rooibos next visit, but I suspect it will be outside our budget.

Thanks Dragon Brother. I will need to reinstall and give it a try. I thought I had looked fairly thoroughly in Options, but it helps to know where to look!

A simple question ... if you drink tea with meals (which probably leaves out a large proportion of DM members) do you drink the tea during or after eating? When I was a lad, and even after, tea was always poured during the meal, whether it was main meal or that old fashioned activity called 'afternoon tea'. When I ate in "caff"s the tea was always plonked on the table first thing to help over the waiting time. But my wife's family got their tea at the end of the meal - whatever the meal And now we are told that it is bad practice to drink the tea during the meal Ignore the fact that you probably drink beer or wine or whatever(water?) - stick to tea and let me have your (polite please) advice on this vital subject.

I finally got Sacred2 working. But in-game the cursor floats all over the place and is very difficult to control. Impossible to deal with any situation in a hurry. It only happens with this game, and I can find no option to control cursor movement. Any suggestions?

Oh dear, Steve, I thought better of you ... chips with pasta ... my dear old boy ... how could you?

Laundry:) I spent the morning darning socks - that is really whooping it up. The Bäckeoffe(?)for lunch, a bit of DM, pulled three or four weeds, a bit of Lotro, a large chunk of home-made cake, cuppa, a bit of intellectual enigma game with the Mrs. A nice peaceful day costing absolutely nothing. I suppose it was Saturday - could equally have been Thursday or Friday. Only day I recognise is when a bit of roast goes on the table and I know it is Sunday. Good grief all that above was a week ago. Did I mention that I am going senile?

Are chips banned then?

I had not even remembered that option - chips as the main meal - with tomato sauce (ketchup)or a brown sauce (Daddy's?). My favourite however was egg (fried) and chips, but I never get them these days due to my wife's cholesterol. I suppose 3pennorth of chips in a poke qualifies as main meal chips, though I think prices have changed a little - lol

Also from a comment by Wolfie: If I understand the phrase "Strange... Most people eat their fries (chips) as a side - not part of the main dish." correctly, then I must say that I personally have never had chips (or seen them served) as a side dish - always on the main plate with the rest,in England, Scotland, Ireland, France, Germany, or in a "barquette" with fried fish, So I wondered what other people's experience was: Main plate, side plate or ... (in a poke perhaps)?

We are well into 2011 now; and a lot has been posted in the kitchen here - most of which I have missed. So I am asking you all to post here your favo(u)rite quotes so far. To start the ball rolling, mine is from Wolfie in the kitchen here: "As far as the Big Mac goes... I'm thinking calling it a sludge and salad butty would be an insult to the sludge."

Still have not quite digested that white goosefoot. Had a suffering gut for months. Bits and pieces. Mainly I am looking for advice/comment from Chattius. We have the wood oven on today, and one of the things my wife is preparing is Bäckeoffe (Beckenhof,Beckenoffe ... lots of spelling variations, and I suspect of Alsace origin). Things have been marinating in white wine since yesterday and it is to go in the oven this evening when it is cooling a bit for a substantial period of time, like all the best stews. I wondered if Chattius had a Hesse version, possibly a special Chattius family version, and could give us a few tips. Short notice for this time, but useful for the next. Another unrelated thought is about the custom of adding a drop (or more) of red wine to soup, preferably IMHO a good vegetable soup. This can be done either when the soup is served, but more often here when there is just a little soup left in the bowl. The bowl needs to be of a suitable shape for drinking out of, and the bowl and remaining soup need still to be hot. I first met, and practiced, this custom (not done in the best restaurants, which is another point in its favour) in the Dordogne/Lot & Garonne departments of France where it is called the "chabrol". It is a fairly general country tradition which has different names in different regions. "Godail" (spelling?) and "godale" (Béarn) are other regional names. I remember an old English folk song where the 'serving man' (town) bragged of having wine with his soup. This was part of the 19th century folk song dialogue debating the benefits of country life as against town life as publicity against the drift to the towns. You can be sure that the countryman had a better alternative, but I can't at present remember what it was. So I am quite sure this practice is not purely French. Does anyone know, and better still practice, their own regional/national form of this custom, and if so under what name? My money is on Chattius for this too!

Mixed blessing. At least it works much faster, but will take ages to reinstall the necessary bits and pieces, if I could only remember what they were ... er ... Directx and all that. Sorry, I have been out of date with the comings and goings - never occurred to me that there was such a thing as DM without Tim. Cheers. Where are you these days? Was it Holland or is my old brain cracking up. Yes I see the Neths flag, now that this is posted.

Wheeeee Champagne all round. Nearly 3 weeks without PC ... knacked motherboard ... and just got it back ... wheeeee Great to see you all. Hi Gogo. Hi Sid. Hi Tim. Another bottle. Broke but happy. I bet Sacred 2 will instal now ... gotta get working ... rocket flames Wheeee

Hmmmm. Feces of a pig!! What would they be doing on our British building sites? I will need to get a photo somewhere to be sure we are talking of the same thing. Feces of a pig - sounds so yummy.

Oh **** I wrote a longish reply and it seems to have got lost. No time just now to redo it. For once it was not drafted on Wordpad.

Returning briefly to terminology, I came across a book which gives recipes in English and America, and apart from cup sizes, found the following all within two recipes: peppers/capsicums; plain flour/all-purpose flour; single cream/ light cream; bacon rashers/bacon slices; tomato purée/tomato paste; minced beef/ground beef; and the dreaded haricot ... navy beans, perhaps coco beans ...

Good. Good. Sorry to interupt but the dinner gong is about to ring out and I have one or two items which Chattius may be able to expand on. It being Spring (sort of) and my being busy making the annual supply of elderflower syrup, I was looking into our book of things picked in the wild at about this season, and I came across:- 1 Woodruff (galium odoratum/ Waldmeister) notable for its pleasant smell, and used for that reason in punch or hot 'nogs'. Familiar English names include "Kiss-me-quick" and "Ladies-in-the hay" !! So it is perhaps not surprising to find it mentioned in Mayday celebrations - "festive Maybowls". Old traditions and into the woods kids. - I find it mentioned in connection with the liqueur Benedictine and the apparently traditional central European "Maibowle". - Can you give us anything on the Maibowle, Chattius? 2 Fat Hen (Chenopodium album/ Weisse Chenopodium - sorry Chattius I don't have that sort of squiggly German 'B' on my keyboard so I give it as 'ss' which may well be incorrect). My book says "it is just as delicious as spinach and has the inestimable advantage of growing steadily throughout the hot summer months when successive sowings of garden spinach have long since tiresomely bolted". It is, normally treated as a weed, that grows "in newly tilled soil, on building sites, and bomb sites" and that "it has been estimated that the seeds of fat hen make up about half of the entire population of weed seeds to be found in the soils of the whole of central Europe". - In which case it seems logical to give some thoughts to its availablity as a cheap, nutricious food (if you should happen to like spinach) - provided you have a nearby bomb-site or building-site which is much the same thing. - come in Chattius! 3. re. your mention of dandelion leaves picked young for salads, I think I mentioned before that they have Pisse-en-lit fêtes in France with big communal meals where the main dish is, of course, the pisse-en-lit salad. - Do you have a German equivalent? (sorry if you have already spoken of this elsewhere) Munch. Munch

Thank you wolfie - old men like me have not yet arrived at such practices. Come over and give me some lessons. I have, by the way, heard of Google, and wouldn't be too surprised if there was one hiding somewhere among the thousands of unintelligible files on this old PC. I will undertake a serious search. No I am not being sarcastic ... just isolated, out of touch, and unaccustomed. Don't even have the Wiki habit yet. Ta. Google Images is your friend ... Google Images is your friend ... Google Images is your friend ... Google Images is your friend ... ..... ...... .. .... ...... ____

Must say I like the look of the pastrami, but so far (sorry young Podgie) I cannot resist the "Heringsbrötchen Butty", if only for the name. Dreeft's traditional chip butty is my wife's favourite - so now she has a cholesterol problem.