Another pointless thread

You think that's bad, have you tried orange and weetabix wine?

It was, shall we say, different!

Bl**dy good at removing rust from the bikes exhaust though.

In all the bizarre home wine making concoctions I produced in the 80's the thought of shoving Weetabix in wine somehow did not occur, nor did it appear in my Boots Home made Wine book.

My most memorable vintage was the exploding blackberry and apple, our cats developed a strange nervous disposition and were the colour of blackcurrant cordial for a while

In a similar vein, never mix Frosties with yoghurt even if you've just poured a bowl and then found you have no milk. The results are horrific!

Ah! yoghurt and cornflakes, on a Swedish ferry, after a night in the bar, memories...

Lion with yoghurt is pretty good IMO... just don't leave it very long or you'll lose all that yummy chocolatey goodness into the yoghurt, resulting in white chewy bits

Bret

Somehow open heart surgery sounds more palatable than those awful concoctions.
Now I've won my bargain PSE9 I'm off to watch the end of the op and see if my son gets his name in lights. Probably not, but always worth looking.

I do find yoghurt is a good substitute for cream with most puddings.

But not in tea or coffee!

IIRC

500g Rice
500g Raisins
3kg White Sugar

Add yeast and water

Tasted terrible till you warmed it up.

I once shot a heart operation on a monkey at Edinburgh Zoo for the BBC, I looked up from the camera at one point and both the sound guy and the spark were lying on the floor.

He is now "head of sound" so he was sat outside in the OB lorry mixing and messing. No one fainted apparently.

And he didn't get his name in lights. He rarely does on Dutch TV - they just name the company providing the facilities, and don't always do that.

When I was at Hotel School in Blackpool back in 1962 , we had a chef/lecturer who delighted in finding the squeamish very early on in the first year. He would present the lesson on butchery in the lecture kitchen from the front of the class and work away diligently on a carcass , usually a sheep/lamb or a small pig. At one point he would turn toward the board and write something and then turn back to the class with an eye stuck to his forehead........................guaranteed at least two faintings and usually at least one was a lad !
Very funny now as I look back but quite unsettling at the time having come straight out of Grammar School to this odd world of knives and dead animals and strange expressions.

Tony

We did an intro day at Durham Technical College in 1964. Just before lunch they took us to the biology lab where they were dissecting rats. I often wonder if it kept the cost of the lunch down.

Funny you saying that !!

If you read Larousse Gastronomique - IMHO one of the best cookbooks/encyclopaedias ever written - and look up Entrecote Steak Bordelaise , you will find that it was originally , before being classicised ,called Cooper`s Entrecote.
The barrel makers ( coopers ) at Les Halles in Paris apparently used to catch and gut the rats,sprinkle them with chopped onions and wine and cook over burning barrel staves as a source of protein and sustenance - amazing what people will do when they are hungry eh ?

Tony

At school I remember my best mate trying to stab a bulls eye in biology.

It shot off across the room, caused mayhem for a few minutes while we recovered it and got us both a detention.

Ah sweet memories...