• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

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    Fish recipes

    That is what I know as meen moolee(or molee). I’d go a bit more complex, and add black cardamon, taj patta or curry leaves, cassia bark, green chillis, garlic, and finish with lime juice. Oh, and leave out the onions. If you like the taste of fish and turmeric, have you tried cha ca? Fish...
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    Fish recipes

    Hake is a lovely fish. Possibly wasted in a curry (although I like a fish curry myself). We eat a lot of it when we can get it (in fact once our fish monger cam running across the street to accost my partner, to say he’d got some really fresh hake in. And he had.. Soft flesh, and really popular...
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    Hot X buns

    48? You slacker. (I’m joking of course). By way of contrast, on Wednesday last (I’ve turned into Noël Coward) I made 60 kanelbullar, 20 each snäkor, snurror and knutar. That’s a lot of cinammon. And cardamom powder. And 30 saffransbullar med mandelmassa. I add raisins soaked in tea overnight to...
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    Australian word of the year, 2024

    I may be incorrect, but as I understand it most AI is just an agglomeration machine. It synthesises a wide range of stuff. So can be very wrong. There is some inference going on, but it is superficial. Mind you, of course AI could come up with something unique. Infinite number of monkeys.. A...
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    Who’s a very lucky boy then!

    Falu red. To my eye much darker than pink. Our house in Sweden was painted in it. Iron oxide I was told. But it does vary. Falu Gruva (Falun if you prefer) was indeed a copper mine. And of course also the origin of the falukorv. An emulsified sausage from the somewhat elderly oxen used. Edible...
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    Who’s a very lucky boy then!

    I have a vague memory of being told oxblood was added to lime wash or mortar to make a pinkish sort of colour. Occasionally done in Scotland, but more the southern parts of the UK. MikeG would probably know more about it. Didn't really impinge on my commercial valuations, mind you.
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    Calling Scottish Cooks - traditional haggis?

    Isn’t bara brith baked, not steamed? And yeast leavened? However I will freely admit I know little about Wales. Although, now I come to think about it, my brother was a professor at Cardiff (his house was within easy walking distance of Sophia Gardens), I’ve been to Port Meirrion a number of...
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    DIY stair carpet job

    Obviously it depends on how you value your time. Now then. How much to carpet the 67 spiral steps (two intermediate landings) leading up to our tower? I think my one will stay as bare stone for a while yet. Call it a design statement. But well done, nonetheless. I hate laying carpet.
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    Calling Scottish Cooks - traditional haggis?

    Usual steamed pudding method, in a floured cloth. . Like a boiled baby. I stick nutmeg in as well. 125g suet 250g plain flour 125g bread crumbs or oatmeal 250g mixed sultanas and currants 1 tablespoon of molasses. Or syrup, or treacle 75g sugar 1 egg 1 teaspoon of ginger 1 teaspoon of baking...
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    Calling Scottish Cooks - traditional haggis?

    Well, I did tell you at the outset it would be a bit smelly. I agree though that if you cook something that smells a bit funky, you don’t necessarily want to eat it. Happened to me with tripes à la mode de Caen. But that was a betting situation (bottle of expensive Burgundy if I recall). So I...
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    12" thick ice on the lake good for ice fishing.

    I quite like the idea of a Venn diagram involving fish. What, I wonder, would be the intersections. Anyway, vendace is a rather dull white fish, again brackish water to the north bit of the gulf of Bothnia sort of way. Coregonid. Used to exist in the Lake District and Scotland. Alas no more...
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    12" thick ice on the lake good for ice fishing.

    Oh, pikeperch/zander confused the bejesus out of me in Sweden when we first moved there. ‘Well tell me, what is it. Go on, tell me.’ (actually I am nowhere near that rude). It’s a white fresh/brackish water fish. Tastes OK, if not spectacular. Pike is a horrible muddy bony thing. In...
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    F ing cold this morning!

    The home farm (now nothing to do with us) has put in ground source for some rental flats in the old stables. I don’t know how it is working (nor have any right to), but judging by the number of contractors’ vans, and comments from the tenants I meet on the hill, it is not a marvellous success...
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    F ing cold this morning!

    Well, we had -12C in the Borders last week. Coldest we have had for a sustained period was in Tyresö, at rather under -20C. Enchanting to go out with the wunderhund in the morning, and actually feeling your nasal hairs freeze and snap off. Needless to say the air source heating pump didn’t do...
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    Does this look like an old-style fuse box?

    If I recall correctly, white is 5A, blue is 15A and red is 30A. And there was a yellow one which would have been either 10A or 20A. But my memory may be inaccurate. Fuse wire is still available. And there is a bit of a knack to getting the wire to sit correctly – as you may have guessed I have a...
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    Bois de Steve

    Fever trees used to (probably still do) grow in Zambia when I was a child. I always assumed they were so called because they grew in swampy areas where you got fever (malaria). Not because they provide quinine. Which I think used to be called Jesuits’ Bark. Presumably worse than their bite...
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    Bois de Steve

    We have a bit of an arboretum by our Borders house. It extends further than this, but this is the photo I have to hand. Planted by our predecessors, so about 20 to 30 years growth. Various species, chosen for their appearance. Lots of birches and maples. Rubbish soil, acidic. I think the...
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    Truffles

    A dog for preference I believe. A dpg will track the scent, and then be happy with a bit of cheese or saucisson as reward, whereas a pig is really (no, really) interested in eating the truffle. They were at one point using miniature pigs to truffle hunt. As a normal size pig is a bit difficult...
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    Truffles

    This might amuse you Adrian. I know you are fond of your truffles. 1890s cook book, but most internal reference is a decade or two earlier. How about this for your discerning guests: My emphasis. À l’Enfant Prodigue.—Get a couple of lobsters, and cut them down the back, leaving the shell of...
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    Best way to clean this. Lantern. Hopes dashed

    This might be a long shot, but Mr Purves' Lighting Emporium on St Stephen Street in the ‘burgh might be able to help. ‘bout a 10 min walk from my Edinburgh place. Old man Purves died about 8 years ago, but the shop seems still to be going. Vast, and random, selection of oil lamps and parts...
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