|
|
Post by MikeMusic on Mar 12, 2019 9:17:55 GMT
|
|
|
|
Post by MartinT on Mar 12, 2019 10:08:59 GMT
It's a bit superfluous if stop/start is being built into all new vehicles.
|
|
|
|
Post by MikeMusic on Mar 12, 2019 11:37:20 GMT
The old ones use more juice and still millions of them though
|
|
|
|
Post by MartinT on Mar 12, 2019 12:01:08 GMT
So they expect drivers to keep switching their engines off?
Stand by for lots of stranded motorists with discharged batteries.
Not to mention that constant starting of an IE engine causes additional pollution.
|
|
|
|
Post by MikeMusic on Mar 12, 2019 14:35:35 GMT
30 seconds - no point 5 minutes many points Somewhere in between is the dividing line/grey area and common sense. Lights at railway crossings are down for quite a while. 90% of vehicles leave their engines on while they sit there. Sitting on a bike, engine turned off  chokes me rather well. Yesterday I saw an Openreach set up, barriers and signs, open hole some way up the road more of the same. No engineers. Up the road a bit more one Openreach engineer walking towards me. Up the road about another 100 yards an Openreach van with no one there and the engine running. Just the one engineer. Posties dropping off some letters in a letter box by the road, leave engine on Big trucks unloading large amounts of gear over some minutes turn the bloody engine off |
|
|
|
Post by MikeMusic on Mar 14, 2019 17:14:30 GMT
|
|
|
|
Post by Slinger on Mar 14, 2019 18:19:25 GMT
I keep forgetting to eat the damn things. What are they called again? |
|
|
|
Post by MikeMusic on Mar 14, 2019 18:57:40 GMT
I keep forgetting to eat the damn things. What are they called again? I love em Every lunchtime Wossanames |
|
|
|
Post by Slinger on Mar 14, 2019 19:48:03 GMT
I keep forgetting to eat the damn things. What are they called again? I love em Every lunchtime Wossanames Wossanames! That's the fellas! No idea what to do with the bloody things now though. |
|
|
|
Post by MartinT on Mar 14, 2019 19:58:12 GMT
You have to eat them in their own environment: the dark.
|
|
|
|
Post by MikeMusic on Mar 14, 2019 20:28:36 GMT
From Mr.Notacook
Easy
Bung them in the oven with splash of olive oil, tomatoes, courgettes, red onions for 25 mins
<Homer>
Gaaaaaah
|
|
|
|
Post by MartinT on Mar 14, 2019 21:54:59 GMT
Fry them in butter with garlic. Yum.
|
|
|
|
Post by Slinger on Mar 15, 2019 0:03:55 GMT
I'm with Mike, but you need some garlic and some (green, yellow/orange, and red) bell pepper. in there too. You can also add thinly sliced Aubergine and a hint of Basil.
|
|
|
|
Post by MikeMusic on Mar 15, 2019 10:26:41 GMT
Mr. Notacook has been thinking about adding garlic. Basil could be good too
In the mix also : uncooked red pepper, celery, avocado, green grapes, almonds, brazils, various seeds
The boss tells me Aubergines need more cooking .....
|
|
|
|
Post by Slinger on Mar 15, 2019 14:03:02 GMT
...The boss tells me Aubergines need more cooking ..... That's why I stressed "thinly sliced." You could quickly sear them on both sides in a pan first, but as long as you roast everything for around the 40-minute mark, and give it a quick stir a couple of times, the aubergine should be OK. Ignore the meat  theaudiostandard.net/post/128138 |
|
|
|
Post by MikeMusic on Mar 15, 2019 16:40:48 GMT
...The boss tells me Aubergines need more cooking ..... That's why I stressed "thinly sliced." You could quickly sear them on both sides in a pan first, but as long as you roast everything for around the 40-minute mark, and give it a quick stir a couple of times, the aubergine should be OK. Ignore the meat theaudiostandard.net/post/128138Sounds like when I have more time. Usually too hungry No meat in this house apart from me |
|
|
|
Post by MikeMusic on Mar 15, 2019 16:42:09 GMT
|
|
|
|
Post by MikeMusic on Mar 20, 2019 17:04:08 GMT
|
|
|
|
Post by MikeMusic on Mar 22, 2019 9:55:46 GMT
|
|
|
|
Post by julesd68 on Mar 22, 2019 10:26:36 GMT
|
|
chokes me rather well.
