All Forum Comments
Comment by Oggy posted on Another pointless thread at 22/07/2010 - 15:47
The problem with mushrooms is finding ones with some taste, not ones that grew in a chemical gloop in under 4 minutes. Same thing with tomatoes, which would also be an enhancement to the Mk1 bacon sandwich.
I'm not sure whether putting mustard on a bacon sandwich is a waste of bacon or a waste of mustard (answer C:- all the above probably). Mustard with sausages - definitely, with bacon, not my taste.
Congratulations on becoming a Grand dad Tozza.
I'm not sure whether putting mustard on a bacon sandwich is a waste of bacon or a waste of mustard (answer C:- all the above probably). Mustard with sausages - definitely, with bacon, not my taste.
Congratulations on becoming a Grand dad Tozza.
Comment by Oggy posted on Another pointless thread at 22/07/2010 - 14:44
Technoblurb wrote:
Just had a Bacon & mushroom sandwich...
Hard to beat Just had a Bacon & mushroom sandwich...
I am a bit cagey about Chinese food due to the Mono Sodium Glutinate it may contain. I try to make my own but it is seldom as tasty as a take-away.
Comment by Oggy posted on Another pointless thread at 22/07/2010 - 12:45
If you turn the focus ring slowly by hand, does it feel gritty?
Comment by Oggy posted on SDM 16-50 lens focusing not working at 21/07/2010 - 12:35
So 16-50, 50-135 and maybe a prime (FA50 1.4 or DA35LTD).
10-20?
10-20?
Comment by Oggy posted on Beaulieu National Motor Museum at 20/07/2010 - 22:55
Thanks for the information. When you say longer lenses, would this be a job for the 50-135 or longer again?
Comment by Oggy posted on Beaulieu National Motor Museum at 20/07/2010 - 22:13
Has anyone been there? Is it any good for photography?
Any info appreciated.
Any info appreciated.
Comment by Oggy posted on Beaulieu National Motor Museum at 20/07/2010 - 20:47
My late uncle - bless him - spent a lot of time out in Peru as a young man Oggy - and he came back liking Marmalade with his bacon !!!!!!!!!
Frank Coopers Oxford coarse cut I trust.
My main mustard groups are English and Dijon. Paul Fallot does a decent mustard with basil. It was a sad day when Maille stopped their mustard with peppers.
Something that makes me chuckle - the nutrition values on the side of a jar of Coleman's English are per 100g.
100g of English mustard? Now that's hardcore.