Member Info for reteps

Probably closer to 50%.

@bassguy: Last sentence - you what? :-)

@vauch: Pick the car up and drop it from a height of about eight inches, this should trigger the crash sensor and unlock the doors.

Or someone has lost their job and needs the money :-(

Found some sovs down the back of the sofa, along with mouse droppings and lint, but managed to get just shy of 9,000 this afternoon. 8558 at 9.3475 @ 14:37

You can put me down for 15,000.

https://ukuncensored.com/corona-oil-and-the-big-picture/

Thanks for that, YTSS

PS - NEVER lick the spoon.

Once the molten mass has cooled down a bit in the tin, take a sharp knife and score the surface into bite-sized rectangles. I'd have said squares, but geometry was never one of my strengths. Let it cool down until it can be handled, then tip it out of the tin and break it along the score lines.

Eating tablet is a sort of rite of passage. You will either get instant diabetes or your mouth and throat will get so dry that you can't manage another morsel. Hint - eat a tangerine, then you can carry on bingeing.

I must stress that I cannot be held responsible for any kind of culinary mishap or personal injury should you decide to attempt my recipe. I forgot to say that the time to add any flavourings is just after you turn the heat off and STIR MADLY.

Yours in hyperglycaemia

Pete

As current affairs and the SP are too depressing, I thought you might like to share one of my favourite sweetie recipes - Swiss Milk Tablet!

Swiss Milk Tablet is a Scottish delicacy that can make your teeth rot just by thinking about it.

Ingredients:
1kg granulated sugar, 400g tin of condensed milk, 125g butter, milk to moisten sugar, flavouring to taste (e.g., vanilla essence.) Some say you shouldn't use beet sugar as the tablet will taste of turnips but can't say I have ever noticed.

Method:
Bung it all in a heavy pan. I use the bottom of an old Prestige pressure cooker. Make sure to use a pan that can accommodate at least three times the volume of the initial charge. Brink to the boil on a moderate heat, STIRRING CONTINUOUSLY. If you do not STIR CONTINUOUSLY, the gritty, sticky mess will burn and you will have what looks like mouse turds in your sweeties. Once boiling, continue to STIR CONTINUOUSLY, although this is not quite so important once everything has dissolved and the grittiness has abated. If you do not STIR CONTINUOUSLY, however, the molten mass will rise up in your pan like a Quatermass experiment or Fukushima on a bad day. You will rapidly learn why it is important to have some headspace in your pan.

Continue to STIR CONTINUOUSLY, until the colour of the molten charge begins to alter from a sort of ivory to more a kind of light tan. This will take about 20 to 25 minutes, depending on the weather and the phase of the moon. What you are looking for at this juncture is what us confectioners know as the "soft ball" phase (this is not a affliction or notifiable disease.) To test for "soft ball", take a teaspoonful of the molten mixture and drop it into the cup of cold water that you had previously provided for this purpose. Do not under any circumstances drop any of the molten mixture onto any part of yourself, as it is very very hot indeed and will burn like a sod, ask me how I know. It'll go straight down to the meat and what is left will go an interesting colour and have an even more interesting smell by the time you get to the nurse. "Soft ball" is achieved when, after about 30 seconds, the spoonful of molten mixture has set into a toffee-like lump that is still soft to bite into.

You will of course have already prepared a roasting tin or other suitable heatproof receptacle, large enough to take the entire molten mixture, by greasing it with an old butter paper. If you don't have any old butter papers, I can send you some, my fridge is full of them. Once "soft ball" is achieved, turn off the heat and STIR MADLY for as long as it needs for crystallisation to begin. You will know when that happens as the surface of the mixture will lose its glossy sheen and start to look matt. At this point, and not a minute later, pour the mixture into the greased tray or tin. If you stir for too long, the whole shebang will set like granite and you will need napalm or oxy-acetylene to get it out of the pan.

At these prices, I'm sorely tempted to borrow to get my hands on some more BMN. I'm pretty much all in here so any significant further funding would have to be through borrowing. I think that this represents a never-to-be-repeated opportunity to get my hands on what I believe to be one of the shares of the century. I have enough debt, however.... Somebody talk me out of this.

A long time ago, in a galaxy far, far away, I decided to try my hand at something on my own account. In this, I was aided by a chap I had worked with and drunk with and had come to like. Quite early on in our joint venture, he saw the way the wind was blowing and jumped ship. I, being stubborn, persisted in my folly and lost 40K of my money and 17k of the bank's... Put this into the perspective of 1987 if you will. I eventually repaid the bank, 'cos I'm like that. The point I am trying to make is that you gotta do what you gotta do. You don't know until you try. The one take-away from that experience was "Never do anything you don't understand from the bottom up." The other take-away ("our many take-aways") is that life is to be lived.

Bushveld will go on to great things, or it won't. From the bottom up, it should. Have fun while you can!

There was a period, mid-afternoon, can't remember exactly when, sorry, when the LSE site was unavailable altogether. Do I get the "most commas in a sentence" prize for today?

The only reason I'm unhappy is that I spent most of 2019 selling BMN when I'd rather have been buying BMN! Now I am in better health and have a better job, that's going to change.

I laughed out loud. That is what at least 50% of the furry friends say, verbatim. On the off-chance that you are genuine, I suspect that the answer to your question is "No."

I resemble that remark (not - except for the not having anything useful to add bit :-))

@DirtyBerty, I wouldn't hold your breath.

I trust things are improving apace?

All the best!

Greetings breakfast, welcome to BMN on LSE.

Your link to whatever it was going to be was probably removed because LSE don't allow brand-new accounts to post links. I think you'll find after three days that you will be able to post links and that removed links will get re-instated. This is according to an old post from a staff member that I dug up a while ago.

All the best!

Need a gofer?