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 Post subject: Dodgy steel
PostPosted: Wed Jul 04, 2018 7:21 pm 
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Anyone got any thoughts on how his steel for loft conversion is fitted


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Last edited by Ihatemushrooms on Wed Jul 04, 2018 7:50 pm, edited 1 time in total.
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 Post subject: Re: Dodgy steel
PostPosted: Wed Jul 04, 2018 7:30 pm 
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It looks good from my house.

Pic, maybe?

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 Post subject: Re: Dodgy steel
PostPosted: Wed Jul 04, 2018 7:51 pm 
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A pair of heavy duty sky hooks ? usually its set on a pad stone and or slate packed, or a steel frame


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 Post subject: Re: Dodgy steel
PostPosted: Wed Jul 04, 2018 7:54 pm 
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Should be on 450x150 spreader plate according to plan, don't think they will be doing anymore work up there.


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 Post subject: Re: Dodgy steel
PostPosted: Wed Jul 04, 2018 7:56 pm 
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No idea. But I love mushrooms. try portobello mushrooms with a little bit of garlic chopped into butter add a little thyme, spread on the gill side, then grill for about 6 minutes.

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 Post subject: Re: Dodgy steel
PostPosted: Wed Jul 04, 2018 10:09 pm 
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wine~o wrote:
No idea. But I love mushrooms. try portobello mushrooms with a little bit of garlic chopped into butter add a little thyme, spread on the gill side, then grill for about 6 minutes.


Now listen up, OP, you don't know what you're missing - probably because your mother cooked them to death.

Take the rest of the pack from wine~o's recipe, any other old mushrooms you have laying about...... button, field, dried porcini (reconstituted) and especially Tesco's frozen "selection"......

Saute very gently with finely chopped onion & some minced garlic, at the last minute stir in a good dollop of a) double cream or b) single cream or c) if you must, creme fraiche and then dump the mixture on top of correctly cooked, preferably parpadelle, pasta or if unavailable, tagliattelle.

Yum. Sprinkle with chopped parsley, serve with garlic bread.


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 Post subject: Re: Dodgy steel
PostPosted: Wed Jul 04, 2018 10:19 pm 
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Don't even get me started on garlic


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 Post subject: Re: Dodgy steel
PostPosted: Wed Jul 04, 2018 10:37 pm 
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 Post subject: Re: Dodgy steel
PostPosted: Thu Jul 05, 2018 7:50 am 
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Looks like its missing a pad stone/ spreader

Most people say they don't like garlic, but its in a lot of every day foods, mushrooms need to be fresh not those slimy things out of a can or jar and cooked properly

open your mind and expand your palate once in a while


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 Post subject: Re: Dodgy steel
PostPosted: Thu Jul 05, 2018 7:57 am 
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I used to pick them fresh from the field when I was a kid and they were still disgusting, I don't mind garlic in things just not things that are garlic flavoured.


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 Post subject: Re: Dodgy steel
PostPosted: Thu Jul 05, 2018 8:10 am 
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I love mushrooms, they're magic.


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 Post subject: Re: Dodgy steel
PostPosted: Thu Jul 05, 2018 8:14 am 
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I used to put up with the taste of them, got chocolate and 6 sugars


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 Post subject: Re: Dodgy steel
PostPosted: Thu Jul 05, 2018 3:49 pm 
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:oops: sorry I thought I read Dalek

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 Post subject: Re: Dodgy steel
PostPosted: Thu Jul 05, 2018 4:58 pm 
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Ihatemushrooms wrote:
I don't mind garlic in things just not things that are garlic flavoured.


Then you haven't tried roasted dalek?

(Serves 4 as an accompaniment) - take four whole dalek bulbs, as large as you can find (M&S ones are better than supermarket ones), do not peel or separate, with a sharp knife slice of the root end flat, so they stand up in a pan. Roast at 180 until soft and eat the flesh as a vegetable (mmm, with roast beef!). Doesn't taste of dalek,when you separate the cloves with your knife and fork the soft centre just oozes out of the bottom of each one leaving the skin behind.

You can get elephant dalek and black dalek by post, online from the Isle of Wight Dalek Farm.


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 Post subject: Re: Dodgy steel
PostPosted: Thu Jul 05, 2018 5:07 pm 
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I would rather eat my own bulbs.


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