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So what would make NSC better?
- Thread starter Bozza
- Start date
Posting ages would be a paedo paradise shirley.
captainmorganrum
Wrexham
steward 433
Back and better
True i never thought of that
I don't think that's particularly fair, although Bars Mar's MONTH LONG ban is a disgrace when you look at his posts compared to some of the others that hkfc highlighted yesterday.
The reason I don't think your assessment is fair is that there are several mods and some of them were even "elected" I believe, so you'd hope that they represent a cross section of contributors. However, hitony appears to be a right little Nazi, given that he's done most of the banning in recent times and personally I wish he hadn't been made a mod.
- Aug 7, 2003
- 8,091
I can still see my post count
pasty
A different kind of pasty
Agree with pretty much most of that. Its always silly season here when there's no footy going on. I'm straight out of the school of "If you don't like the topic, then don't open the thread". I also think people need to chill out a bit. I've not read anything on here that has ever prompted me to make a complaint to a mod. It's a message board ffs. If people make racist/sexist/abusive posts, I simply tend to think "sad twat" and get on with the rest of the thread.
captainmorganrum
Wrexham
Hatterlovesbrighton
something clever
You could issue PIN numbers to people that wanted to attend, and then have someone on the door. Restrict it to people that were registered before a certain date.
Uncle Buck
Ghost Writer
- Jul 7, 2003
- 28,075
Posters that play the victim, especially when they have to get their snide remarks in, get rid of them.
Withdean Wanderer
Banned
I have no idea how to make that work, but.
1) I've had rows on here with people, but, having met them in person the abuse has stopped. Not saying that works for everyone, but it COULD be an idea...
2) When I started posting on here, everyone seemed to get on pretty well, largely as a big chunk of people knew eacvh other due to meet ups that used to be semi-regular. Admittedly, that created talks of a clique, but there was much less of the abusing of other posters - which I Think is what you're trying to avoid here.
3) Would people really bring their mates along to meet a load of weirdo's they speak to on the internet?
Skint Gull
New member
I think this is a pretty good idea to be honest. Personally I think the board is absolutely fine as it is but I know that what problmes people do have is not wanting the football threads mixed up with all the O/T ones. If, as Bad Ash says, you have to click an icon out of the ones below to say what the thread is about, and then each user could adjust the filter to show what they want to see it could suit all parties.
Eg
Albion related
Football related
Cricket related
Betting related
General off topic
and people can filter to show 1, 2, 3, or all topics. We do have the Icons already for general football, cricket and horse racing, we'd just need to add any relevant onces and make it compulsory to click at least one icon.
Do-able Bozza?
Mendoza
NSC's Most Stalked
Duck breast with smoked potatoes, glazed baby turnips, leek crisps with buttered winter greens and duck jus
by Steve Wallis
from MasterChef Goes Large
Serves 2
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
For the duck jus
1 x 750ml/1 pint and 7fl oz bottle pinot noir wine
300ml/10½fl oz Madeira
duck carcass
enough white chicken stock to cover carcass
1 leek (green part only, white part reserved for the leek crisps), chopped
1 organic carrot, chopped
1 stick celery, chopped
bouquet garni (made with bay leaves, thyme, star anise and parsley stalks)
30g/1oz butter
pinch finely chopped rosemary
salt and freshly ground black pepper
For the smoked potatoes
100g/3½oz Cyprus or Pink Fir Apple potatoes
50g/1¾oz oak chips, for smoking
drizzle olive oil
1 tsp finely chopped chives
salt and freshly ground black pepper
For the leek crisps
2 leeks, white part only
100ml/3½oz full-fat milk
100g/3½oz rice flour
For the glazed baby turnips
6-8 baby turnips
chicken stock, to cover the turnips
knob butter
For the duck breast
2 duck breasts
pinch fleur de sel (fine grains)
For the buttered winter greens
winter greens (such as Swiss chard)
hot chicken stock, to cover
knob unsalted butter
Method
1. Preheat the oven to 220C/400/Gas 6.
2. In a medium pan, simmer the wine and Madeira together until the liquid is reduced to one-third of the original volume.
3. Pick the excess fat from the duck carcass and discard the fat, place the carcass on a baking tray and roast in the oven for 20 minutes.
4. Drain all the fat from the carcass, and place the carcass in a large pan along with the stock, the chopped leek, carrot and celery and the bouquet garni. Bring to the boil and spoon off any scum that appears on the surface of the boiling water.
5. Add the reduced wine and Madeira to the pan with the carcass and simmer until the liquid is half of the original volume.
6. Remove the carcass from the pan and discard it. Strain the liquid (or 'jus') through a fine sieve into a clean pan. Return the jus to the heat and cook until it reduces to a thick sauce. Keep warm.
7. For the smoked potatoes, boil the potatoes for 15-20 minutes until tender. Drain, return the potatoes to the pan and cover with cling film to help the skins slide off easily. When the potatoes are cool to the touch, carefully remove the skins.
8. Place the oak chips into a 35cm/14in square of aluminium foil. Fold up into a neat parcel and place at the bottom of a steamer pan. Place the boiled and skinned potatoes on the top in a steamer compartment. Cover with a lid or foil.
9. Place the pan on a high heat until the parcel starts to smoke. Smoke for 5-10 minutes, tasting after five minutes to ensure you get the desired smoky effect. Remove the smoked potatoes, cover and set aside until needed. (CAUTION: this may produce a lot of smoke so ensure there is good ventilation during cooking and do not leave unattended.)
10. Prepare the leek crisps by slicing the white of the leek into thin matchsticks. Tip the sliced leek into a bowl of milk and soak for ten minutes.
11. Drain the soaked leek well on kitchen paper. Coat in rice flour and set aside for deep-frying at the last minute.
12. Clean the baby turnips and trim the stalks to 1cm/½in in length. Take small pieces of aluminium foil to wrap around each stalk - this will ensure the stalks maintain their green colour. Add the turnips to a pan of chicken stock and poach until tender. When poached, drain and transfer to a clean pan. Stir a little butter in with the turnips and keep warm.
13. Score the skin of the duck breasts and place in a cold frying pan skin-side down. Put the pan over a moderate heat. Ensure the duck fat has rendered down well and the skin is crisp before turning the breast over to cook the other side. Remove from the pan and leave to rest in a warm place for 10 minutes.
14. Finish the smoked potatoes by placing in a small pan to warm, over a medium heat. Crush the potatoes with a fork, add a drizzle of olive oil, finely chopped chives and salt and freshly ground black pepper. Keep warm.
15. To deep fry the leek, heat the vegetable oil to in a deep heavy-bottomed pan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!)
16. Add the slices of leek to the pan and deep fry until browned all over. Carefully remove with a slotted spoon and drain on kitchen paper.
17. Add the chard leaves to a pan of hot chicken stock and cook until tender. Drain and chop roughly.
18. Finish the reduced duck jus by whisking in a little butter to thicken the jus to a rich, glossy consistency. Add a pinch of finely chopped rosemary and salt and freshly ground black pepper to taste.
19. To serve, arrange the potato into two small chefs' rings on two large warmed plates. Arrange the drained and chopped chard leaves on top of the potatoes. Carefully remove the chefs' rings.
20. Slice the duck breasts, season lightly with fleur de sel and place on top of the chard and potatoes. Serve with the turnips and a generous drizzle of duck jus. Finish the dish with a neat pile of fine leek crisps and serve at once.
by Steve Wallis
from MasterChef Goes Large
Serves 2
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
For the duck jus
1 x 750ml/1 pint and 7fl oz bottle pinot noir wine
300ml/10½fl oz Madeira
duck carcass
enough white chicken stock to cover carcass
1 leek (green part only, white part reserved for the leek crisps), chopped
1 organic carrot, chopped
1 stick celery, chopped
bouquet garni (made with bay leaves, thyme, star anise and parsley stalks)
30g/1oz butter
pinch finely chopped rosemary
salt and freshly ground black pepper
For the smoked potatoes
100g/3½oz Cyprus or Pink Fir Apple potatoes
50g/1¾oz oak chips, for smoking
drizzle olive oil
1 tsp finely chopped chives
salt and freshly ground black pepper
For the leek crisps
2 leeks, white part only
100ml/3½oz full-fat milk
100g/3½oz rice flour
For the glazed baby turnips
6-8 baby turnips
chicken stock, to cover the turnips
knob butter
For the duck breast
2 duck breasts
pinch fleur de sel (fine grains)
For the buttered winter greens
winter greens (such as Swiss chard)
hot chicken stock, to cover
knob unsalted butter
Method
1. Preheat the oven to 220C/400/Gas 6.
2. In a medium pan, simmer the wine and Madeira together until the liquid is reduced to one-third of the original volume.
3. Pick the excess fat from the duck carcass and discard the fat, place the carcass on a baking tray and roast in the oven for 20 minutes.
4. Drain all the fat from the carcass, and place the carcass in a large pan along with the stock, the chopped leek, carrot and celery and the bouquet garni. Bring to the boil and spoon off any scum that appears on the surface of the boiling water.
5. Add the reduced wine and Madeira to the pan with the carcass and simmer until the liquid is half of the original volume.
6. Remove the carcass from the pan and discard it. Strain the liquid (or 'jus') through a fine sieve into a clean pan. Return the jus to the heat and cook until it reduces to a thick sauce. Keep warm.
7. For the smoked potatoes, boil the potatoes for 15-20 minutes until tender. Drain, return the potatoes to the pan and cover with cling film to help the skins slide off easily. When the potatoes are cool to the touch, carefully remove the skins.
8. Place the oak chips into a 35cm/14in square of aluminium foil. Fold up into a neat parcel and place at the bottom of a steamer pan. Place the boiled and skinned potatoes on the top in a steamer compartment. Cover with a lid or foil.
9. Place the pan on a high heat until the parcel starts to smoke. Smoke for 5-10 minutes, tasting after five minutes to ensure you get the desired smoky effect. Remove the smoked potatoes, cover and set aside until needed. (CAUTION: this may produce a lot of smoke so ensure there is good ventilation during cooking and do not leave unattended.)
10. Prepare the leek crisps by slicing the white of the leek into thin matchsticks. Tip the sliced leek into a bowl of milk and soak for ten minutes.
11. Drain the soaked leek well on kitchen paper. Coat in rice flour and set aside for deep-frying at the last minute.
12. Clean the baby turnips and trim the stalks to 1cm/½in in length. Take small pieces of aluminium foil to wrap around each stalk - this will ensure the stalks maintain their green colour. Add the turnips to a pan of chicken stock and poach until tender. When poached, drain and transfer to a clean pan. Stir a little butter in with the turnips and keep warm.
13. Score the skin of the duck breasts and place in a cold frying pan skin-side down. Put the pan over a moderate heat. Ensure the duck fat has rendered down well and the skin is crisp before turning the breast over to cook the other side. Remove from the pan and leave to rest in a warm place for 10 minutes.
14. Finish the smoked potatoes by placing in a small pan to warm, over a medium heat. Crush the potatoes with a fork, add a drizzle of olive oil, finely chopped chives and salt and freshly ground black pepper. Keep warm.
15. To deep fry the leek, heat the vegetable oil to in a deep heavy-bottomed pan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!)
16. Add the slices of leek to the pan and deep fry until browned all over. Carefully remove with a slotted spoon and drain on kitchen paper.
17. Add the chard leaves to a pan of hot chicken stock and cook until tender. Drain and chop roughly.
18. Finish the reduced duck jus by whisking in a little butter to thicken the jus to a rich, glossy consistency. Add a pinch of finely chopped rosemary and salt and freshly ground black pepper to taste.
19. To serve, arrange the potato into two small chefs' rings on two large warmed plates. Arrange the drained and chopped chard leaves on top of the potatoes. Carefully remove the chefs' rings.
20. Slice the duck breasts, season lightly with fleur de sel and place on top of the chard and potatoes. Serve with the turnips and a generous drizzle of duck jus. Finish the dish with a neat pile of fine leek crisps and serve at once.
Duck Carcass? sounds like a WWE star to me.
- Thread starter
- #155
It sounds like it could work. Ideally someone will have done something else already and made a vBulletin hack which would mean it would be a quick download, install and configure. I'll probably not get the chance until the beginning of next week but will look at it then.
not a bad idea. A lot of bounces are to prove a point and often open up a right load of shite once again.
Needless bounce's are a pain in the arse
eastlondonseagull
Well-known member
I feel naked without the post counter 
Bring it back!
.
Bring it back!
.
Alternitavely, make your own? Hi, I'm new.I feel naked without the post counter
Bring it back!
.
Surely with the capacity to show a large number of topics on the front page it is easy to decide which are football and non football related, and open them accordingly according to your whims and wishes.
Scrolling down a few lines is not too tiresome is it? We seem to be making mountains out of molehills here.
Scrolling down a few lines is not too tiresome is it? We seem to be making mountains out of molehills here.