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Nah, monkey brain is when you split the Irish Cream with a bit of lemon or lime juice and then drizzle grenadine over it so it looks like brain floating in blood 👍

Are there any particularly "good" supermarket milks for steaming?

What do you mean by “good”? I just use supermarket whole milk (usually Sainsbury’s because that’s my local supermarket). It’s homogenised, like most milk is now, which makes it very consistent. Every now and then I’ll get a bottle that won’t steam nicely and it froths up like washing up liquid, but it’s rare. Sometimes I’ll get semi-skimmed if I fancy my cups a bit lighter. If I want that really Italian cappuccino taste I’ll get a carton of UHT because it’s closest to their milk. I haven’t tried the filtered milks like Cravendale though.

I wouldn’t get a Jersey milk or any other unhomogenised gold top, because you’ll have to work hard to reincorporate the cream and it’ll behave inconsistently when you steam it.

Regarding moths eating woollen items, is it actually moth grubs that do this or is it silverfish? Silverfish are destructive little bastards and really difficult to get rid of. Tips to get rid of them welcome because I’ve got them in my new place and I’d like to deal with them before they destroy my sofa and the rest of the carpet.

I forgot about them! Which is annoying because I’ve moved, but I was actually back in Staines earlier where there is one!

In case you were wondering what I did with the DIN to RCA/phono conversion, which I’m pretty sure you’re not, I didn’t want the plugs sticking out the back so I recessed them. Some random monster-size 4.8m long Cambridge Audio phono lead I’ve got which you’d think was waaaaay too long but works perfectly well and means there’s enough cable that the kids don’t rip the whole thing off the wall when they’re playing records.

Deck update. My mum lent me her LP collection which is a box of 50+ LPs from late 60s to early 70s. Beach Boys, Jan and Dean, through some early Hendrix re-pressings, Rolling Stones, Led Zep, Cream etc, Deep Purple and some prog rock that I didn’t know she was into. A pal has lent me his ultrasonic record cleaner as some of them are filthy. Makes a massive difference.

I’m now on the lookout in the charity shops for early jazz records. There’s a probably mid-60s Stephane Grappelli LP waiting at one of the charity shops near work that I need to grab and I picked up an early 70s 2-disc best of Henri Mancini earlier for 50p.

It’s very chilled listening to records compared to other media. I haven’t played a record for well over 25 years. I’d forgotten what they were like.

Good shout.

@umop3pisdn it’s probably not worth it for bog standard 6x4 frames?

Any recommendations for where to get reasonably priced photo frames with a plain black frame, for multiple 6x4 prints and 8x10 prints? I initially thought IKEA or Next, but both have failed me so far. IKEA seem to be 7x5 and up. I’m sure Next used to be full of plain photo frames but not this time.

Great stuff! Tom Kristensen has previous at Goodwood too!

https://youtu.be/o25ats_KXRk

^ If you can find the whole race it’s well worth a watch!

It's very close, but the pins are more widely spaced (22.5mm vs. 15mm). The circuit board appears to be drilled for both, so I may well give it a try.

The pin spacing won’t make any difference. Just bend the pins if necessary.

Here’s a 15mm one if you want like-for-like: https://www.ebay.co.uk/itm/286074521560

100% the longer ones based on what I use my shite ones for. Those adjustable side cutters look like fucking weapons. I’d REALLY watch your fingers with those because they’re going to be able to snip through an M6 bolt or bigger with little effort 👍

Don’t wish to bring cake-pedantry into this week’s memes thread derail options, but gateaux is plural.

Amex really are the best

Hit me up for a referral

Is Jamie Oliver ok? Watching this What to Eat This Week malarkey on 4+1 and he looks like shit, sounds like shit (in a bad way) and he’s huffing and puffing. Health gone bad?

I quite liked it. Cool-looking business district, the redeveloped riverbed park, nice old-town, beach, good food and you can do the whole lot on their city bike scheme.

Glass in contact with the boiling water

Is that an important thing?

Does anyone feel like doing a TLDR for that? I tried following it, followed by skipping through a load of GODDAMN AMERICAN trash talk and then couldn’t pick up what he was trying to achieve.

I’ve got a plier wrench from one of those £9.99 bubble packs which my uncle bought for me when I was 18 or 21. All the tools in that set are long dead or gone except that plier wrench and I use it all the time, minus the rubber originally moulded on the handles. 25-30 years later, take your pick, maybe it’s time to invest in that Knipex one.

Those teeth. The over-centre clamp. What’s not to like?

Granada

Valencia does vegan 👍

I'm putting together a groad bike

Groad? What even is that, a geared road bike? Geared? Are you sick in the head or something?

Don’t know, that’s a bit past my knowledge of preserving and fermenting. However, two examples which might answer your question: 1. kimchi you salt from the beginning and it continues to ferment. 2. bread dough you put salt in from the beginning and it doesn’t stop the fermentation. So I’d say it’s not put in to arrest fermentation.

Salt is traditionally used to preserve meat etc because when it’s concentrated enough it creates an environment where bacteria can’t survive. Except for botulism, which can survive a high salt environment. That’s why salt petre (potassium nitrate) is included in curing salts, because botulism can’t survive when it’s present.

The one at the front of my [context: retro orange and brown 1970s] tent is longer than the one at the back.

Can you brine dry or otherwise vegetables? Not taking the piss, just interested.

Yes. It’s basically what kimchi is and it’s done extensively in India to preserve vegetables. Traditional lime pickle is salted. Pretty sure sauerkraut is just salted too.

Head over to the fermented foods thread for more: https://www.lfgss.com/conversations/328479/

Has anyone here managed to get a Chromecast to work without a WiFi network? I’m trying to cast from my iPhone using the iPhone’s 4G/5G and the Chromecast’s guest mode. I cannot get the two to talk though :/