Say! Where'd you get that user name?

Ben_is_easily_amused wrote:I think we might have done this before, a long time ago, but it'd be interesting to hear some of the newer member's name origins.

Right now I'm going with a goof name, but I think I've said before that Ben Reilly was the name of the clone of Peter Parker (Spider-Man) who became a superhero called Scarlet Spider.

I've always wondered about some of the names -- particularly where veya_victaous comes from

eddie wrote:Eddie Izzard.
Used to fancy him when he was in his transvestite stage   

Not now though. He's gone hairy and has a very short neck?  

Sassy wrote:

eddie wrote:Eddie Izzard.
Used to fancy him when he was in his transvestite stage   

Not now though. He's gone hairy and has a very short neck?  

Did you see him in Treasure Island as Long John Silver, he was fantastic.

Love Eddie Izzard.   He is now behind quite a lot of LW campaigns as well.  

Ben_is_easily_amused wrote:

Sassy wrote:

Did you see him in Treasure Island as Long John Silver, he was fantastic.

Love Eddie Izzard.   He is now behind quite a lot of LW campaigns as well.  

He's from where all the history comes from, right?   Nice choice.

Thanks for your story as well, Sas!

eddie wrote:

Ben_is_easily_amused wrote:

He's from where all the history comes from, right?   Nice choice.

Thanks for your story as well, Sas!

Yeah he's a clever bloke, that's why I fancied him too.
I saw his willy once.

 :asballsas?: 

eddie wrote:

Ben_is_easily_amused wrote:

Sassy wrote:

Did you see him in Treasure Island as Long John Silver, he was fantastic.

Love Eddie Izzard.   He is now behind quite a lot of LW campaigns as well.  

He's from where all the history comes from, right?   Nice choice.

Thanks for your story as well, Sas!

Yeah he's a clever bloke, that's why I fancied him too.
I saw his willy once.

 :asballsas?: 

Nems wrote:

eddie wrote:

Yeah he's a clever bloke, that's why I fancied him too.
I saw his willy once.

 :asballsas?: 

Why did he have his willy out Edds?

eddie wrote:

Nems wrote:
Why did he have his willy out Edds?

Well nems, he was in a play about some bloke (true story but can't remember.....oh yes! Lenny somebody?) anyway, he was naked in the play and had to simulate sex and he got a hard-on and I saw it   


Pfffff I've told you this before you know! It's my favourite story   

eddie wrote:

Nems wrote:
Why did he have his willy out Edds?

Well nems, he was in a play about some bloke (true story but can't remember.....oh yes! Lenny somebody?) anyway, he was naked in the play and had to simulate sex and he got a hard-on and I saw it   


Pfffff I've told you this before you know! It's my favourite story   

Sassy wrote:

eddie wrote:

Well nems, he was in a play about some bloke (true story but can't remember.....oh yes! Lenny somebody?) anyway, he was naked in the play and had to simulate sex and he got a hard-on and I saw it   


Pfffff I've told you this before you know! It's my favourite story   

Ah remember it, the very rude comic Lenny Bruce I think it was.   Don't think I actually saw the play though I heard about it.   He's the one who said Life is A Four Letter Word lol

eddie wrote:

Sassy wrote:

Ah remember it, the very rude comic Lenny Bruce I think it was.   Don't think I actually saw the play though I heard about it.   He's the one who said Life is A Four Letter Word lol

That's the one!!
I has just started dating my OH then and he took me to see it.

Nems wrote:

eddie wrote:

Well nems, he was in a play about some bloke (true story but can't remember.....oh yes! Lenny somebody?) anyway, he was naked in the play and had to simulate sex and he got a hard-on and I saw it   


Pfffff I've told you this before you know! It's my favourite story   

Not to me I would remember that story!
Anyway I bet Kevin Bacon's willy is bigger!

eddie wrote:

Nems wrote:

Not to me I would remember that story!
Anyway I bet Kevin Bacon's willy is bigger!

I did! We were in hand chat box  :asdrnkbudsas: 
I remember cos Titch made a rude comment lol and David fainted   

Nems wrote:

eddie wrote:

I did! We were in hand chat box  :asdrnkbudsas: 
I remember cos Titch made a rude comment lol and David fainted   

you sure I hadnt gone for a wee?! ::smthg:: 

Nems wrote:

eddie wrote:

I did! We were in hand chat box  :asdrnkbudsas: 
I remember cos Titch made a rude comment lol and David fainted   

you sure I hadnt gone for a wee?! ::smthg:: 

harvesmom wrote:Mine is,  Harvey is my dog, a west highland terrier, and I am his Mom   

Stephenmarra wrote:

harvesmom wrote:Mine is,  Harvey is my dog, a west highland terrier, and I am his Mom   

Nippy la'al buggers aren't  they HM ?         ::D::

harvesmom wrote:

Stephenmarra wrote:
Nippy la'al buggers aren't  they HM ?         ::D::

Got to say Stevenmarra, I think some of them are, but after 8 years I have never even seen Harve bare his teeth to anyone let alone go for them. He is the most laid back, friendly dog I've ever had!

I should add...unless you are the rat he caught at our stables two days ago    RIP ratty

Stephenmarra wrote:

harvesmom wrote:

Got to say Stevenmarra, I think some of them are, but after 8 years I have never even seen Harve bare his teeth to anyone let alone go for them. He is the most laid back, friendly dog I've ever had!

I should add...unless you are the rat he caught at our stables two days ago    RIP ratty

Ahh ! a true terrier  then, nowt wrong with that.

Irn Bru wrote:Irn Bru. It's Scotland's national drink and made from guirders.

Sassy wrote:

Irn Bru wrote:Irn Bru. It's Scotland's national drink and made from guirders.

Ground up and fermented lol

harvesmom wrote:

Stephenmarra wrote:


Ahh ! a true terrier  then, nowt wrong with that.

If you like dead rats lol! Do you have a westie then?

Sassy wrote:He's no trouble that way, house trained by 2 months, good as gold in the house, just so full of energy and and loves to swim even in the middle of winter.   Good job we have our bathroom just inside the front door, he comes home and jumps straight in the bath to be showered, loves it.   When we first had him, grandaughter was at Otley College talking her diplomas in animal care and conservation, one of the things was dog training.   The first day she had him she went to take a shower and it was a walk in one, Benny is in there with her, on his back under the warm water!  He just needs to run and play so many hours a day!   Lurchers curl up with you after a run, not Benny, he has his energy back within five minutes.

Sassy wrote:Right, guess you bought an Asda Bakewell Tart lol.

On that note, I'm for bed!

Catman wrote:Classic Bakewell Tart

There can't be many dishes as controversial as the Bakewell tart. For starters, there seems to be no kind of consensus on its name. We might call them tarts now, but in Bakewell itself, they're puddings – as they were generally known for hundreds of years. (Their long history belies the popular, but apocryphal, tale of the tart being a local cook's serendipitous creation in 1860.) Neither is it easy to find agreement on what the correct ingredients are. Different recipes call for custardy or sponge-cake fillings – so this version is a, if not the, classic Bakewell.

   Vegetarian

   Preparation time: 1 hour, plus 1 hour chilling
   Cooking time: 30 minutes to 35 minutes
   Total time: 2 hours 30 minutes to 2 hours 35 minutes 60 minutes 60 minutes 35 minutes

Serves: 8
Ingredients

   Filling
   100g unsalted butter, softened
   3 large eggs, beaten
   6 tbsp strawberry jam
   125g caster sugar
   1/2 tsp Almond extract
   150g ground almonds
   25g flaked almonds

   Pastry
   200g plain flour
   2 tbsp icing sugar
   100g unsalted butter, chilled and cubed
   2 large egg yolks, beaten

   To Decorate
   1 tbsp icing sugar, sifted

Method

   First, make the pastry. Sift the flour, a pinch of salt and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs and there are no large lumps of butter left. You can also place the ingredients in a food processor and pulse until you get the same effect.
   Stir in half the beaten egg yolks until the mixture comes together. If the pastry won't come together, it is too crumbly or too wet. In the former case, add a few tbsp of water; in the latter, add a little more flour. Continue to add the remaining egg yolk, adding just enough until it binds into a soft but not sticky dough. You can add some water if your pastry is very dry, to make it easier to handle. However, if you can manage a fairly dry pastry, the end result will be more pleasingly crumbly. Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.
   Unwrap the pastry and transfer to a lightly floured work surface. Lightly flour a rolling pin and roll the pastry out until it is 3mm thick – about the thickness of a pound coin. Pick up the pastry with the rolling pin and use to line the tart tin. Trim the edges with a knife. Press well into the corners, using a ball of spare pastry to gently stretch it into place. Chill for another half an hour in the fridge.
   Preheat the oven to 190°C, gas mark 5. Lightly prick the pastry with a fork to stop it rising. Line with baking parchment and fill with baking beans to help it keep its shape and stop the sides collapsing. Place on a baking sheet to make it easier to slip in and out of the oven and bake for 15 minutes. Remove the baking beans and parchment and return to the oven for 5 minutes until lightly golden and dry to the touch. Allow to cool, then spread jam over the pastry. Turn the oven down to 180°C, gas mark 4.
   To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy. Begin adding the eggs, a little at a time – they could curdle if you add them too fast. (Having everything at the same temperature helps avoid this outcome, too.) Add the almond extract and fold in the ground almonds. Spoon the mixture over the jam and level it out with the back of a spoon. Sprinkle over the flaked almonds. Return the tart to the baking sheet and place on the middle shelf of the oven for 30–35 minutes, or until the filling is golden on top and feels firm in the middle. If the tart seems to be browning too quickly, cover with a sheet of foil. If your oven is uneven, turn once during cooking.
   Remove from the oven, allow to cool slightly, and then remove from the tin and dust with icing sugar. Slice into 8 portions and serve.

.....




£2.00(51.3p per 100g)

Product Code: 4174997

No artificial colours, flavours or hydrogenated fat. Suitable for vegetarians. Our twist on a classic Bakewell topped with sweet crumble and crunchy almond sprinkles
Ingredients

[Wheat Flour, Sugar, Vegetable Margarine [Vegetable Fat, Vegetable Oil, Water, Emulsifier (Mono and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid)], Morello Cherries (7.5%), Glucose-Fructose Syrup, Egg, Marzipan (5.4%) [ALMONDS, Sugar, Water, Invert Sugar Syrup, Flavouring], Vegetable Oil, Water, Invert Sugar Syrup, Wheat Starch, FLAKED ALMONDS (1.6%), Modified Maize Starch, Dextrose, Whey Powder (Milk), Apricot Kernel Paste [Apricot Kernels, Sugar, Water, Invert Sugar Syrup], Fructose, Acidity Regulators (Citric Acid, Potassium Citrates, Calcium Citrates, Sodium Citrates), Raising Agents (Sodium Bicarbonate, Calcium Phosphate, Diphosphates), Thickeners (Pectins, Xanthan Gum), Flavouring, Salt, Emulsifiers (Mono and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Lactose (Milk), Concentrated Carrot Juice, Colour (Carotenes)]
Other information
Allergy Advice

Contains Gluten. Contains Wheat. Contains Eggs. Contains Milk. Contains Nuts. Contains Almonds. May Contain Sesame Seeds. May contain traces of sesame seeds.
Additives

Free From Artificial Colours. Free From Artificial Flavours.
Dietaries

Suitable for Vegetarians.
Cooking Guidelines

Oven cook - From Frozen: Remove tart from all packaging including card disc from underneath the tart. Cook in the centre of a pre-heated oven at 160°C/325°F/Fan 140°C/Gas Mark 3 for 25-30 minutes. For fan assisted ovens baking time should be reduced to 20-25 minutes. Check product is piping hot before serving. Do not re-heat. We have given you these cooking instructions as a guide only.
Storage

Keep frozen Once defrosted keep refrigerated and consume within 24 hours For star marked freezers: * Up to 1 week ** Up to 1 month *** (-18°C) Up to 3 months **** (-18°C) Until Best Before date Do not re-freeze
Packaging

Box
Nutritional Values
Typical values (ovenbaked) Per 100g (ovenbaked) Per 1/5 tart
Energy 1672kJ 1304kJ
399kcal 311kcal
Protein 5.7g 4.5g
Carbohydrate 52.7g 41.1g
of which sugars 26.2g 20.4g
Fat 18.0g 14.0g
of which saturates 5.1g 4.0g
Fibre 1.7g 1.3g
Sodium 0.13g 0.10g
equivalent as salt 0.3g 0.3g
Country
Country of Origin

Germany
Manufacturer

Asda Stores Limited
Leeds
LS11 5AD.
Product Information

At ASDA, we do everything we can to make sure the information about the products we sell is always as accurate as possible. However, because products are regularly improved, the product information, ingredients, nutritional guides and dietary or allergy advice may occasionally change.

As a result, we recommend that you always read the label carefully before using or consuming any products. Please do not solely rely on the information provided on this website Because of this, ASDA is unable to accept liability for any inaccuracies or incorrect information contained on this site.

If you have any queries, or you'd like advice on any ASDA own label products, please contact our friendly Customer Services team on 0800 952 6060. For up to date information on other products, please speak to the manufacturer.

This does not affect your statutory rights. This information is supplied for personal use only. It must not be reproduced in any way whatsoever without the prior consent of ASDA, nor without due acknowledgement.
    

harvesmom wrote:

Sassy wrote:He's no trouble that way, house trained by 2 months, good as gold in the house, just so full of energy and and loves to swim even in the middle of winter.   Good job we have our bathroom just inside the front door, he comes home and jumps straight in the bath to be showered, loves it.   When we first had him, grandaughter was at Otley College talking her diplomas in animal care and conservation, one of the things was dog training.   The first day she had him she went to take a shower and it was a walk in one, Benny is in there with her, on his back under the warm water!  He just needs to run and play so many hours a day!   Lurchers curl up with you after a run, not Benny, he has his energy back within five minutes.

I think its a puppy thing, Harve put me through hell the first 3 years. I remember my mom ringing me at work, she used to come and collect him about 10 am and I fetched him back on the way home so he was never left alone. She said, you know that nice white dog you had? Well he was hiding behind my log burner fire for 2 hours and we thought we had lost him... and now he's black. Then he went into some woods on a walk and came out with a dead rabbit and they were both covered in blood. Then he went into a pool after a duck and I had to go and wade in to get him out because he was stuck... then he went into a badgers hole and I had to pull him out by his tail. Now he is nice and calm hahahaha

harvesmom wrote:

Catman wrote:Classic Bakewell Tart

There can't be many dishes as controversial as the Bakewell tart. For starters, there seems to be no kind of consensus on its name. We might call them tarts now, but in Bakewell itself, they're puddings – as they were generally known for hundreds of years. (Their long history belies the popular, but apocryphal, tale of the tart being a local cook's serendipitous creation in 1860.) Neither is it easy to find agreement on what the correct ingredients are. Different recipes call for custardy or sponge-cake fillings – so this version is a, if not the, classic Bakewell.

   Vegetarian

   Preparation time: 1 hour, plus 1 hour chilling
   Cooking time: 30 minutes to 35 minutes
   Total time: 2 hours 30 minutes to 2 hours 35 minutes 60 minutes 60 minutes 35 minutes

Serves: 8
Ingredients

   Filling
   100g unsalted butter, softened
   3 large eggs, beaten
   6 tbsp strawberry jam
   125g caster sugar
   1/2 tsp Almond extract
   150g ground almonds
   25g flaked almonds

   Pastry
   200g plain flour
   2 tbsp icing sugar
   100g unsalted butter, chilled and cubed
   2 large egg yolks, beaten

   To Decorate
   1 tbsp icing sugar, sifted

Method

   First, make the pastry. Sift the flour, a pinch of salt and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs and there are no large lumps of butter left. You can also place the ingredients in a food processor and pulse until you get the same effect.
   Stir in half the beaten egg yolks until the mixture comes together. If the pastry won't come together, it is too crumbly or too wet. In the former case, add a few tbsp of water; in the latter, add a little more flour. Continue to add the remaining egg yolk, adding just enough until it binds into a soft but not sticky dough. You can add some water if your pastry is very dry, to make it easier to handle. However, if you can manage a fairly dry pastry, the end result will be more pleasingly crumbly. Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.
   Unwrap the pastry and transfer to a lightly floured work surface. Lightly flour a rolling pin and roll the pastry out until it is 3mm thick – about the thickness of a pound coin. Pick up the pastry with the rolling pin and use to line the tart tin. Trim the edges with a knife. Press well into the corners, using a ball of spare pastry to gently stretch it into place. Chill for another half an hour in the fridge.
   Preheat the oven to 190°C, gas mark 5. Lightly prick the pastry with a fork to stop it rising. Line with baking parchment and fill with baking beans to help it keep its shape and stop the sides collapsing. Place on a baking sheet to make it easier to slip in and out of the oven and bake for 15 minutes. Remove the baking beans and parchment and return to the oven for 5 minutes until lightly golden and dry to the touch. Allow to cool, then spread jam over the pastry. Turn the oven down to 180°C, gas mark 4.
   To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy. Begin adding the eggs, a little at a time – they could curdle if you add them too fast. (Having everything at the same temperature helps avoid this outcome, too.) Add the almond extract and fold in the ground almonds. Spoon the mixture over the jam and level it out with the back of a spoon. Sprinkle over the flaked almonds. Return the tart to the baking sheet and place on the middle shelf of the oven for 30–35 minutes, or until the filling is golden on top and feels firm in the middle. If the tart seems to be browning too quickly, cover with a sheet of foil. If your oven is uneven, turn once during cooking.
   Remove from the oven, allow to cool slightly, and then remove from the tin and dust with icing sugar. Slice into 8 portions and serve.

.....




£2.00(51.3p per 100g)

Product Code: 4174997

No artificial colours, flavours or hydrogenated fat. Suitable for vegetarians. Our twist on a classic Bakewell topped with sweet crumble and crunchy almond sprinkles
Ingredients

[Wheat Flour, Sugar, Vegetable Margarine [Vegetable Fat, Vegetable Oil, Water, Emulsifier (Mono and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid)], Morello Cherries (7.5%), Glucose-Fructose Syrup, Egg, Marzipan (5.4%) [ALMONDS, Sugar, Water, Invert Sugar Syrup, Flavouring], Vegetable Oil, Water, Invert Sugar Syrup, Wheat Starch, FLAKED ALMONDS (1.6%), Modified Maize Starch, Dextrose, Whey Powder (Milk), Apricot Kernel Paste [Apricot Kernels, Sugar, Water, Invert Sugar Syrup], Fructose, Acidity Regulators (Citric Acid, Potassium Citrates, Calcium Citrates, Sodium Citrates), Raising Agents (Sodium Bicarbonate, Calcium Phosphate, Diphosphates), Thickeners (Pectins, Xanthan Gum), Flavouring, Salt, Emulsifiers (Mono and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Lactose (Milk), Concentrated Carrot Juice, Colour (Carotenes)]
Other information
Allergy Advice

Contains Gluten. Contains Wheat. Contains Eggs. Contains Milk. Contains Nuts. Contains Almonds. May Contain Sesame Seeds. May contain traces of sesame seeds.
Additives

Free From Artificial Colours. Free From Artificial Flavours.
Dietaries

Suitable for Vegetarians.
Cooking Guidelines

Oven cook - From Frozen: Remove tart from all packaging including card disc from underneath the tart. Cook in the centre of a pre-heated oven at 160°C/325°F/Fan 140°C/Gas Mark 3 for 25-30 minutes. For fan assisted ovens baking time should be reduced to 20-25 minutes. Check product is piping hot before serving. Do not re-heat. We have given you these cooking instructions as a guide only.
Storage

Keep frozen Once defrosted keep refrigerated and consume within 24 hours For star marked freezers: * Up to 1 week ** Up to 1 month *** (-18°C) Up to 3 months **** (-18°C) Until Best Before date Do not re-freeze
Packaging

Box
Nutritional Values
Typical values (ovenbaked) Per 100g (ovenbaked) Per 1/5 tart
Energy 1672kJ 1304kJ
399kcal 311kcal
Protein 5.7g 4.5g
Carbohydrate 52.7g 41.1g
of which sugars 26.2g 20.4g
Fat 18.0g 14.0g
of which saturates 5.1g 4.0g
Fibre 1.7g 1.3g
Sodium 0.13g 0.10g
equivalent as salt 0.3g 0.3g
Country
Country of Origin

Germany
Manufacturer

Asda Stores Limited
Leeds
LS11 5AD.
Product Information

At ASDA, we do everything we can to make sure the information about the products we sell is always as accurate as possible. However, because products are regularly improved, the product information, ingredients, nutritional guides and dietary or allergy advice may occasionally change.

As a result, we recommend that you always read the label carefully before using or consuming any products. Please do not solely rely on the information provided on this website Because of this, ASDA is unable to accept liability for any inaccuracies or incorrect information contained on this site.

If you have any queries, or you'd like advice on any ASDA own label products, please contact our friendly Customer Services team on 0800 952 6060. For up to date information on other products, please speak to the manufacturer.

This does not affect your statutory rights. This information is supplied for personal use only. It must not be reproduced in any way whatsoever without the prior consent of ASDA, nor without due acknowledgement.
    

Good stuff. But whats it got to do with Catman?

veya_victaous wrote:@Ben
the way I wrote "Vae victis"
http://en.wikipedia.org/wiki/Vae_victis
when I was about 13 and had only ever heard it.... playing this
http://en.wikipedia.org/wiki/Blood_Omen:_Legacy_of_Kain

Have I ever mentioned I am terrible at spelling   :P:P:P

It's my gamer tag and email so I have just always kept it
...plus it is good it is never taken so I never need add numbers on the end

eddie wrote:Eddie Izzard.
Used to fancy him when he was in his transvestite stage   

Not now though. He's gone hairy and has a very short neck?  

Nems wrote:

eddie wrote:

Well nems, he was in a play about some bloke (true story but can't remember.....oh yes! Lenny somebody?) anyway, he was naked in the play and had to simulate sex and he got a hard-on and I saw it   


Pfffff I've told you this before you know! It's my favourite story   

Not to me I would remember that story!
Anyway I bet Kevin Bacon's willy is bigger!

harvesmom wrote:Harve is definitely not a yapper lol, he only barks when someone is on the drive, or a cat is in the garden and he has this really deep bark that makes him sound like a rotweiller  

All my friends call westies Harvey dogs now lol