Nations abroad

[Questions]

Just logged in from sunny Spain to see the Falmer news but whilst here I wondered who NSC thought were the most annoying nation abroad .

Has to be the Welsh surely ?

Mind you the Spanish waiter reckons that the Irish are even worst than them......
I find that hard to believe...... I know they are embarrassing abroad but surely the Welsh should have to apply for some sort of visa before they leave our shores..................

Now far be it for me to pick on any nationalities but the Welsh really are bad.

 

[Beach Hut]

Alternatively you could go to the beach and get a tan

 

[captainmorganrum]

but surely the Welsh should have to apply for some sort of visa before they leave our shores..................

They were our shores before they were yours you cockjuggler

 

[Shegull]

Has to be the Welsh surely ?

Mind you the Spanish waiter reckons that the Irish are even worst than them......
I find that hard to believe...... I know they are embarrassing abroad .

The words pot kettle and black spring to mind - don't look too far away from home for that one

 

[Wozza]

"The British" covers it, I think.

 

[REDLAND]

any one in a football shirt I try to avoid

 

[Lord Bracknell]

Once they get as far as Plymouth, the Cornish can get pretty irritating.

 

[The Wookiee]

Northerners

 

[Cian]

Mind you the Spanish waiter reckons that the Irish are even worst than them......
I find that hard to believe...... I know they are embarrassing abroad but surely the Welsh should have to apply for some sort of visa before they leave our shores..................

Did he explain why?

 

[Napper]

thats really sad logging in on holiday, how about

pull birds / shag mrs / drink / lie in sun

anything other than that shit question

 

[Easy 10]

I logged on a couple of times when I was on honeymoon in Mexico. In fairness though, I was very lonely as the missus was laid up with a horrendous dose of food poisoning for 3 or 4 days.

Didn\'t half feel like a billy no-mates sitting at the bar on me own in the hotel bar of an evening. Pablo (the barman) only had a rudimentary grasp of english, and although he was always keen to impress with his generous measures of pina colada, I grew tired of trying to decipher his vague patter about his sisters pet mongoose.

*stares into space*


Sorry, I;m rambling.

 

[Tyrone Biggums]

Definately Americans.

As soon as they leave their shores they become even more ignorant and patronising than when they were on their own land.

Australian's can be annoying too, as soon as we get alcohol into us the yobbo comes out.

Australian's are the only nationality to actually have been considered for banning from Octoberfest in Germany because they run amok so much.

 

[Kinky Gerbil]

"The British" covers it, I think.

Concur.

 

[Scotty Mac]

chinese by a country mile - shoving you out of the way to take photos of everything and anything

 

[gjh1971]

A Compote of Figs in Marsala Wine with Mascarpone Mousse

Figs are at their best in autumn and, even if they're not squidgy enough to eat straight, they still respond beautifully to light poaching. In this recipe they impart their flavour to mingle with a sweet Marsala wine. Serve them with the lightest mascarpone mousse and it's heaven on earth!

Serves 6
Ingredients

For the compote:

18 small, ripe figs
15 fl oz (425 ml) sweet Marsala wine
1 vanilla pod
2 oz (50 g) caster sugar
1 level teaspoon arrowroot

For the mousse:

1 x 250 g tub mascarpone, at room temperature
1 x 200 ml tub fromage frais (8 per cent fat), at room temperature
2 tablespoons milk
1 level tablespoon caster sugar
1 teaspoon vanilla extract
2 level teaspoons powdered gelatine or vegetarian substitute
2 large egg whites

You will also need a saucepan or frying pan (with a lid) large enough to hold the figs in one layer, and 6 ramekins, 5 fl oz (150 ml) capacity, 3 inches (7.5 cm) diameter, 1½ inches (4 cm) deep.



Make the mousse first: begin by whisking the mascarpone, fromage frais, milk, sugar and vanilla together in a roomy bowl. Then place 1 tablespoon of cold water in a cup and sprinkle the gelatine over. Put a small saucepan with about 1 inch (2.5 cm) of hot water in it over a gentle heat. When the gelatine has soaked into the water, sit the cup in the saucepan and leave it until the gelatine has turned completely clear and liquid.

Next, in another roomy bowl, whisk the egg whites to the soft peak stage. Now rinse the ramekins in cold water, leave them to drain, but don't dry them as this will make it easier to turn the mousses out.

Now, using the same whisk, with the beaters running slowly, pour the liquid gelatine into the mascarpone mixture, whisking all the time so that the gelatine does not set. When it's all in, use a metal tablespoon to fold a spoonful of the egg white into the mixture to loosen it, followed quickly by the remaining egg white. Fold thoroughly, but gently, to mix evenly together.

Now pour or spoon the mousse into the ramekins, smooth the tops, and cover with clingfilm. Chill for at least 6 hours before serving, but preferably overnight.

To make the compote, pour the wine into the pan, add the vanilla pod and the sugar, stir over a gentle heat until the sugar has dissolved, then bring to simmering point. Stab each fig two or three times with a skewer then, using a long-handled spoon, lower them gently into the simmering liquid (stalk side up). Cover and cook very gently for 20 minutes or until they are absolutely tender.

Use a draining spoon to remove them from the liquid to a shallow serving dish where again they can sit in a single layer. Remove the vanilla pod and boil the liquid to reduce it slightly. Then mix the arrowroot in a cup with a tablespoon of cold water, pour this into the hot liquid and bring it back to simmering point, whisking all the time. Pour the slightly thickened liqueur over the figs, leave to cool and chill till needed.

To turn out the mousses, run a knife carefully round the edge of the dish and invert each one on to a plate. The mousse is meant to be very light and fluffy and not at all jelly-like. Give each person three figs and spoon some of the juice around.

Note: this recipe contains raw eggs

 

[dougdeep]

Nothing wrong with the Welsh.

 

[Frank Inkerman]

chinese by a country mile - shoving you out of the way to take photos of everything and anything

Isn't that the Japanese? - please don't say that they all look the same

 

[Questions]

thats really sad logging in on holiday, how about

pull birds / shag mrs / drink / lie in sun

anything other than that shit question

yeah thats a hour taken care of.....................

anyway I logged in to see about Falmer oookkkkkkaaaaayyyyyyyyyyy

 

[Mellor 3 Ward 4]

Italians.

Do they know what A QUEUE IS FFS !!

 

[Gully]

Would have to say that the British (appalling generalisation I know, wouldn't want to be accused of favouritism) are easily the worst I have seen. In my experience the Japanese are probably the best, they do go round in gaggles at tourist attractions taking pictures of everything that moves...or doesn't move...but they are very polite and friendly whilst they are doing it, if just a little noisy.