RugbyRebels

It wasn't particularly funny, when the same pattern was followed the previous two times either (jmeasdf & kamber)
What options are there?
To allow a poster to continue to goad mods into banning him? Not very fair to them
To allow other posters to goad and take the piss out of him until he does something worthy of a ban, not very fair to him and bloody impossible to moderate as there is a rich history of wicked but hilarious piss taking here. Where ever you draw the line someone thinks you got it wrong

So this way, he can take a break, get his head straight and return if he wants. Or walk away forever without the temptation of getting embroiled in more shite.
I have no idea if he has changed his password, or not. or if he'd rather reregister under a new identity. But this way he hasn't burned any bridges and gets to leave on his own terms. A bit more dignified than banning for banning so sake in my view
Regardless I wish him well

I remember well the last few incarnations of his and the childish and ridiculous way he ended posting. If he wants banned ban him.

You said all questions, right? How do you stop your white sauce from splitting when making dauphinoise potatoes?

Why are we even talking about it? Let it be.

morepork wrote:Why are we even talking about it? Let it be.

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What have you got against dauphinoise potatoes?

BBD wrote:It wasn't particularly funny, when the same pattern was followed the previous two times either (jmeasdf & kamber)

Oh god, it's the same guy?

Donny osmond wrote:You said all questions, right? How do you stop your white sauce from splitting when making dauphinoise potatoes?

I don't really like seafood.

Donny osmond wrote:You said all questions, right? How do you stop your white sauce from splitting when making dauphinoise potatoes?

dauphinoise potatoes? time to get out the west end, man. You've gone all queer.

Stones of granite wrote:

Donny osmond wrote:You said all questions, right? How do you stop your white sauce from splitting when making dauphinoise potatoes?

dauphinoise potatoes? time to get out the west end, man. You've gone all queer.

Now you see I was wondering if the was attempting to use semi or skimmed milk and/or single cream

Stones of granite wrote:

Donny osmond wrote:You said all questions, right? How do you stop your white sauce from splitting when making dauphinoise potatoes?

dauphinoise potatoes? time to get out the west end, man. You've gone all queer.

You speak the truth. Unfortunately house prices around me have gone mental so the longer I sit here the richer I get. Loving middle class life right now. #pridecomesbeforeafall

Digby wrote:

Stones of granite wrote:

Donny osmond wrote:You said all questions, right? How do you stop your white sauce from splitting when making dauphinoise potatoes?

dauphinoise potatoes? time to get out the west end, man. You've gone all queer.

Now you see I was wondering if the was attempting to use semi or skimmed milk and/or single cream

Actually its been that long since I tried that I genuinely cant remember. Cream I think.

Donny osmond wrote:

Digby wrote:

Stones of granite wrote: dauphinoise potatoes? time to get out the west end, man. You've gone all queer.

Now you see I was wondering if the was attempting to use semi or skimmed milk and/or single cream

Actually its been that long since I tried that I genuinely cant remember. Cream I think.

But single or double? Also, all cream? All cream would be very rich, even for dauphinoise

Might I suggest that none of this would have ever happened if there was a little more tolerance and inclusivity. Too many posters ion here rush to judge and fail to understand that there are some whose appreciation of luxurious dairy based sauces cannot be constrained by the staid and confining norms of social discourse.

Try adding a touch of French mustard to the white sauce and cook for longer at a lower temperature. Also try adding a pinch of nutmeg to the top of the dish or a few flakes of a nice, ripe Camembert.

I have to say that if this sort of debate had been offered at the outset, none of these retarded jizz-stains would have hung around long enough to lose their infinitesimally immature tempers.

Some further concerns, should the sliced potatoes (or even madolined potatoes) be placed in water before being stirred into a cream or cream/milk mixture? The water would remove some starch, but do you want the starch? And then how much garlic should be used and how? Does one rub the inside of the gratin dish with a clove of raw garlic, is the garlic to be crushed and added to the cream and milk, or should cream or milk be warmed and infused with garlic and then allowed to cool a little.

I get the tattie chat but what how do you prepare the dolphin?

What porpoise does a question like that serve? I mean, really.

OptimisticJock wrote:I get the tattie chat but what how do you prepare the dolphin?

In such context the idea of prepping a dolphin doesn't sound that alarming Vs preparing a dauphin

has this recipe got the masterchef Seal of approval?

I object to the prepping if a dauphin on prince-iple.


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BBD wrote:has this recipe got the masterchef Seal of approval?

there was much puffin' but it now seems likely

Things seemed more Auk-ward than they really were

someone is bound to get crabby

agreed, which is a pretty shellfish attitude if you ask me

A whale of a time.

He really did have a problem with this plaice.