.... Swinton

1 Jun 2010

I thought id post on here, as i may find the right person
If you recognise me in the street; id prefer you to message me in private, and not shout my profile plus the site i use across the whole street
obviously i aint going to respond to that am i??
Thanks
rant over !

1 Jun 2010

Well what can one say about Swindon and remain in a pleasant frame of mind. It's a grim place full of grim buildings its sort of a drainage run off between Bristol and London. awful awful place. It's the people i feel for as most of them are really quite OK but the place it really is crap

1 Jun 2010

Quote by Lost
Well what can one say about Swindon and remain in a pleasant frame of mind. It's a grim place full of grim buildings its sort of a drainage run off between Bristol and London. awful awful place. It's the people i feel for as most of them are really quite OK but the place it really is crap

Err, he said SWINTON, Lost - it's a suburb of Manchester. Not Swindon lol

Mal

1 Jun 2010

Quote by Mal
Well what can one say about Swindon and remain in a pleasant frame of mind. It's a grim place full of grim buildings its sort of a drainage run off between Bristol and London. awful awful place. It's the people i feel for as most of them are really quite OK but the place it really is crap

Err, he said SWINTON, Lost - it's a suburb of Manchester. Not Swindon lol

Mal

Think he's just living up to his username, Mal !!!
John

1 Jun 2010

You say tomato I sat tomArto - Swinton/Swindon - too close to call

1 Jun 2010

Its a good Job he never saw Rothers when shopping, the whole shop found out then lol

2 Jun 2010

Quote by manchesterlad18
I thought id post on here, as i may find the right person
If you recognise me in the street; id prefer you to message me in private, and not shout my profile plus the site i use across the whole street
obviously i aint going to respond to that am i??
Thanks
rant over !

Did you ever think it may be better to inbox the people concerned?
They may not come on the forum so may not see this but TBH its part of being on here we all get recognised from time to time discretion is expected but rarely gained on here.

2 Jun 2010

When I first saw this one, I thought is was going to be about car insurance. Perhaps it had been better if it was, as I'm as lost as "Lost" in trying to understand it.
Plim wink

2 Jun 2010

I think someone has recognised manchesterlad18 in SWINTON (near Eccles) and shouted to him.
Reading between the lines I don't think manchesterlad18 can recall the username of the person who shouted to him and has posted this in an attempt to remind the relevant party about discretion.
May be wrong tho. dunno

3 Jun 2010

Quote by easy
I think someone has recognised manchesterlad18 in SWINTON (near Eccles) and shouted to him.
Reading between the lines I don't think manchesterlad18 can recall the username of the person who shouted to him and has posted this in an attempt to remind the relevant party about discretion.
May be wrong tho.

OMG everyone knows Eccles is a cake! :rotflmao:

4 Jun 2010

Quote by Lost
I think someone has recognised manchesterlad18 in SWINTON (near Eccles) and shouted to him.
Reading between the lines I don't think manchesterlad18 can recall the username of the person who shouted to him and has posted this in an attempt to remind the relevant party about discretion.
May be wrong tho.

OMG everyone knows Eccles is a cake! :rotflmao:
:doh:
:giggle:

4 Jun 2010

Eccles cakes are lovely - but have you tried Chorley cakes? Quite similar but a bit thinner and just as nice.
At school we had square slices made the same - but we called them 'squashed fly pie'.
Garibaldi's are just a dry and mean version.
But then - if you want luxury you can't beat Lardy Cake.

4 Jun 2010

Quote by foxylady2209
Eccles cakes are lovely - but have you tried Chorley cakes? Quite similar but a bit thinner and just as nice.
At school we had square slices made the same - but we called them 'squashed fly pie'.
Garibaldi's are just a dry and mean version.
But then - if you want luxury you can't beat Lardy Cake.

<<<<<<<<<<<<<<<<<<<<< loves dead fly biscuits .... mmmmmmmmmmmmmmmmmm

4 Jun 2010

OK someones avin a laugh...Where the heck is Lardy town then?
biggrin

4 Jun 2010

Quote by Lost
OK someones avin a laugh...Where the heck is Lardy town then?

Just south of Paris according to google maps.

4 Jun 2010

Quote by Lost
OK someones avin a laugh...Where the heck is Lardy town then?

France!

4 Jun 2010

wtf is lardy cake dunno

4 Jun 2010

Quote by niceguysdoexist
wtf is lardy cake

It's a place in Cheshire, France I think
biggrin

5 Jun 2010

Quote by Lost
wtf is lardy cake

It's a place in Cheshire, France I think
biggrin

You really crack me up, your sense of direction is nearly as good as mine, and sometimes, I think I should have your user name lol

:lol: :lol:

5 Jun 2010

Can I suggest that in future you buy your insurance online

6 Jun 2010

Quote by vodka_babe22uk
wtf is lardy cake

It's a place in Cheshire, France I think
biggrin

Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar and fruit as they or their customers choose.
Ingredients
15 Gram Yeast fresh (1 1/2 tsp dried + pinch of sugar) (1/2 oz)
300 ml Water, warmed (1/2 pint)
450 Gram Strong white flour (1 lb)
1 Teaspoon Salt
75 Gram Lard, diced (3 oz)
75 Gram Butter, diced (3 oz)
175 Gram Mixed sultanas and currants (6 oz)
50 Gram Chopped mixed peel (2 oz)
50 Gram Sugar (2 oz)
Method
Makes 12 slices
Preheat oven to 220 °C / 425 °F / Gas 7. Grease a 20 x 25 cm (8 x 10 inch) roasting tin. Blend the fresh yeast with the warm water. If using dried yeast, sprinkle it into the warm water with the pinch of sugar and leave for 15 minutes until frothy.
Put the flour and salt in a bowl and rub in 15g ( 1/2 oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm ( 1/4 inch) thick. Dot one-third of the remaining lard and butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter turn, then repeat the process twice more.
Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top with a criss-cross pattern with a knife, then bake for about 30 minutes, or until well risen and golden brown. Turn out and serve immediately or leave to cool on a wire rack. Serve plain or with butter.
Mmmmmmmm Yummy :evil2: