I love Claudia, think she's a brilliant, funny presenter.
Don't mind Alison Hammond either. Seen a lot of comments about her being on everything but suspect in the days of there being a few 'Gregg Wallace' types who are difficult to work with, people like Alison Hammond, Rylan etc who seem to pop up everywhere are basically easy to work with so production companies want to employ them.
Shops that require you to scan a receipt barcode to leave the tills. So you got a load of old doris’ that ain’t got a clue causing a massive queue just to fucking leave.
Shops that require you to scan a receipt barcode to leave the tills. So you got a load of old doris’ that ain’t got a clue causing a massive queue just to fucking leave.
I've never noticed this. Apologies if I've been blocking anyone's exit.
The modern job application process. Upload your CV here. Great, now fill out all the information again in this form. Lovely, now write an 800-word cover letter about how your experience fits each of the job specifications.
The modern job application process. Upload your CV here. Great, now fill out all the information again in this form. Lovely, now write an 800-word cover letter about how your experience fits each of the job specifications.
Blokes toilets in pubs that require you to wear flippers rather than shoes
Remember going to Stevenage away, at the time I had my leg in plaster. When to go to the toilet at HT to be met with 2 inches of piss throughout the facility. Took the decision not to enter as I didn’t want a pissed soaked plaster of Paris hanging off my leg. Had to wait until after the game and found a pub nearby. So almost broke my neck as well as my leg.
Why when I appear to crack my eggs with the same pressure on the side of a cup can I go from perfection, waiting to be whipped for scrambled eggs to small bits of shell that needs to be fished out with a small spoon.
I was on a decent run but this morning after the cricket finished I thought I would've an early breakfast and I ended up shell shocked.
I always make sure that I get the best sell by date available and yet on a fairly regular basis I find the eggs I poach splitting up in the simmering water. A fried egg equivalent is one that would spread all over the pan. A fresh egg's albumen should hold together tightly with a ridge close to the yolk which in turn should have a rounded high appearance.
I've never complained to the supermarkets though or taken on the egg marketing board ... I like to pretend that I'm a pensioner that does actually have better things to do
I always make sure that I get the best sell by date available and yet on a fairly regular basis I find the eggs I poach splitting up in the simmering water. A fried egg equivalent is one that would spread all over the pan. A fresh egg's albumen should hold together tightly with a ridge close to the yolk which in turn should have a rounded high appearance.
I've never complained to the supermarkets though or taken on the egg marketing board ... I like to pretend that I'm a pensioner that does actually have better things to do
We gave up on supermarket eggs years ago due to freshness issues, we get ours from a local farm shop now and have no problems
Catching the corner of my Monitor screen with my Laptop when I was putting it back on the Stand on Thursday evening, didnt even hit it that hard and I've now got broken pixels - Meant I've had to shell out £160 for a new one which is arriving today... I need to go and collect my Asda shopping today at 12noon, and just know that the new Monitor is going to be due for arrival in the exact same time slot
I always make sure that I get the best sell by date available and yet on a fairly regular basis I find the eggs I poach splitting up in the simmering water. A fried egg equivalent is one that would spread all over the pan. A fresh egg's albumen should hold together tightly with a ridge close to the yolk which in turn should have a rounded high appearance.
I've never complained to the supermarkets though or taken on the egg marketing board ... I like to pretend that I'm a pensioner that does actually have better things to do
Never gave that problem with Ocado , eggs are always fresh
Why when I appear to crack my eggs with the same pressure on the side of a cup can I go from perfection, waiting to be whipped for scrambled eggs to small bits of shell that needs to be fished out with a small spoon.
I was on a decent run but this morning after the cricket finished I thought I would've an early breakfast and I ended up shell shocked.
Is it random or is it skill 🤔
The best way to fish out small bits of shell is with a bigger bit of shell. A thing I once read online which works much better than a spoon, presumably due to the sharpish edge.
(See also cafcdave's gripe about unsolicited advice, above )
I always make sure that I get the best sell by date available and yet on a fairly regular basis I find the eggs I poach splitting up in the simmering water. A fried egg equivalent is one that would spread all over the pan. A fresh egg's albumen should hold together tightly with a ridge close to the yolk which in turn should have a rounded high appearance.
I've never complained to the supermarkets though or taken on the egg marketing board ... I like to pretend that I'm a pensioner that does actually have better things to do
We gave up on supermarket eggs years ago due to freshness issues, we get ours from a local farm shop now and have no problems
I think the problem is the definition of ‘fresh’ . The supermarkets can call them fresh up until around 21-28 days after being laid. Local farm shops can source their eggs (if they don’t have chooks themselves) from another local farmer.
Always worth checking the code inside the egg box from supermarkets too. You can call eggs ‘farm fresh’ yet they’re laid by caged chickens. A true fresh egg from a happy hen is worth its weight in gold! Or come and get some from us in the Spring when they start laying more. We don’t sell them but just stick them in an honesty box outside and ask for donations to help with costs. The eggs go very quickly as they’re straight from bum to box fresh.
I always make sure that I get the best sell by date available and yet on a fairly regular basis I find the eggs I poach splitting up in the simmering water. A fried egg equivalent is one that would spread all over the pan. A fresh egg's albumen should hold together tightly with a ridge close to the yolk which in turn should have a rounded high appearance.
I've never complained to the supermarkets though or taken on the egg marketing board ... I like to pretend that I'm a pensioner that does actually have better things to do
We gave up on supermarket eggs years ago due to freshness issues, we get ours from a local farm shop now and have no problems
I think the problem is the definition of ‘fresh’ . The supermarkets can call them fresh up until around 21-28 days after being laid. Local farm shops can source their eggs (if they don’t have chooks themselves) from another local farmer.
Always worth checking the code inside the egg box from supermarkets too. You can call eggs ‘farm fresh’ yet they’re laid by caged chickens. A true fresh egg from a happy hen is worth its weight in gold! Or come and get some from us in the Spring when they start laying more. We don’t sell them but just stick them in an honesty box outside and ask for donations to help with costs. The eggs go very quickly as they’re straight from bum to box fresh.
Why when I appear to crack my eggs with the same pressure on the side of a cup can I go from perfection, waiting to be whipped for scrambled eggs to small bits of shell that needs to be fished out with a small spoon.
I was on a decent run but this morning after the cricket finished I thought I would've an early breakfast and I ended up shell shocked.
Is it random or is it skill 🤔
It could possibly be skill. Maybe you need an egg-cracking coach to help you through this bad patch.
We crack ours using the back of a knife. I've posted on here before, that when Mrs Stig went through a bad patch I watched her and discovered she'd developed a double tap that she was completely unaware of. The first tap broke the shell nicely, but the second one eggsploded the yolk. Might be worth getting a friend to watch what you do.
Why when I appear to crack my eggs with the same pressure on the side of a cup can I go from perfection, waiting to be whipped for scrambled eggs to small bits of shell that needs to be fished out with a small spoon.
I was on a decent run but this morning after the cricket finished I thought I would've an early breakfast and I ended up shell shocked.
Is it random or is it skill 🤔
It could possibly be skill. Maybe you need an egg-cracking coach to help you through this bad patch.
We crack ours using the back of a knife. I've posted on here before, that when Mrs Stig went through a bad patch I watched her and discovered she'd developed a double tap that she was completely unaware of. The first tap broke the shell nicely, but the second one eggsploded the yolk. Might be worth getting a friend to watch what you do.
Video it and we can all have an opinion, perhaps we could get Nathan to coach you, make sure you get the yolk further up the pan.
Why when I appear to crack my eggs with the same pressure on the side of a cup can I go from perfection, waiting to be whipped for scrambled eggs to small bits of shell that needs to be fished out with a small spoon.
I was on a decent run but this morning after the cricket finished I thought I would've an early breakfast and I ended up shell shocked.
Is it random or is it skill 🤔
It could possibly be skill. Maybe you need an egg-cracking coach to help you through this bad patch.
We crack ours using the back of a knife. I've posted on here before, that when Mrs Stig went through a bad patch I watched her and discovered she'd developed a double tap that she was completely unaware of. The first tap broke the shell nicely, but the second one eggsploded the yolk. Might be worth getting a friend to watch what you do.
Video it and we can all have an opinion, perhaps we could get Nathan to coach you, make sure you get the yolk further up the pan.
Comments
fuck off, you’re not helping twatface
Don't mind Alison Hammond either. Seen a lot of comments about her being on everything but suspect in the days of there being a few 'Gregg Wallace' types who are difficult to work with, people like Alison Hammond, Rylan etc who seem to pop up everywhere are basically easy to work with so production companies want to employ them.
What's going on with him?
Why when I appear to crack my eggs with the same pressure on the side of a cup can I go from perfection, waiting to be whipped for scrambled eggs to small bits of shell that needs to be fished out with a small spoon.
I was on a decent run but this morning after the cricket finished I thought I would've an early breakfast and I ended up shell shocked.
Is it random or is it skill 🤔
I always make sure that I get the best sell by date available and yet on a fairly regular basis I find the eggs I poach splitting up in the simmering water. A fried egg equivalent is one that would spread all over the pan. A fresh egg's albumen should hold together tightly with a ridge close to the yolk which in turn should have a rounded high appearance.
I've never complained to the supermarkets though or taken on the egg marketing board ... I like to pretend that I'm a pensioner that does actually have better things to do
(See also cafcdave's gripe about unsolicited advice, above
Or come and get some from us in the Spring when they start laying more. We don’t sell them but just stick them in an honesty box outside and ask for donations to help with costs. The eggs go very quickly as they’re straight from bum to box fresh.
We crack ours using the back of a knife. I've posted on here before, that when Mrs Stig went through a bad patch I watched her and discovered she'd developed a double tap that she was completely unaware of. The first tap broke the shell nicely, but the second one eggsploded the yolk. Might be worth getting a friend to watch what you do.