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David K


Latest posts by David K

Rose pruning advice please

Posted: 20/12/2014 at 15:29

This system makes sense and is a variation of what I do myself.....pretty well the same principal  as some apple training methods.

www.youtube.com/watch?v=XO7jFOckTHA

Camera Corner

Posted: 20/12/2014 at 11:53

Thanks, ladies.

Not a card as such, KEF...just used one of my own snaps.

Camera Corner

Posted: 19/12/2014 at 20:41
http://i27.photobucket.com/albums/c186/DavidKnapper/Winter%20Wonderland/491151e3-241b-4f05-997f-78773686875d_zps86c83a69.jpg

 

Happy Christmas

Posted: 19/12/2014 at 13:39

Thank you and your team for all your hard work and tolerance, Daniel.

Merry Christmas!

aerating shoes

Posted: 17/12/2014 at 15:28
Lyn wrote (see)

Kindly do NOT use my name in your posts anymore and do not send anymore PM's, the next one like that will go to Daniels Haynes reported as harassement.

 

That applies to me too....and if you feel moved to send anymore alcohol fuelled PMs, there will be consequences!

Strictly 2014

Posted: 16/12/2014 at 19:06

Rb - May have something to do with the old saying ....'dancing is a vertical expression of a horizontal desire'.  

Yes, Karen & Kevin are an item....did you see Kevin blubbing  when she & Mark got through to the finals?

Strictly 2014

Posted: 16/12/2014 at 16:46

Kristina certainly doesn’t let the grass grow under her feet...according the gossip columns she and Simon are to make their romance public after Strictly is over.  

HELLO FORKERS!

Posted: 15/12/2014 at 19:11
Dovefromabove wrote (see)

Not sure why it does it, but cooking at aa lower power is the answer.

 

I'm slightly puzzled as I usually cook ordinary salmon this way at least once a week without any problem...the only change this time was the fact it was Sockeye salmon.   The only difference as far as I could tell is that the texture was finer.

HELLO FORKERS!

Posted: 15/12/2014 at 17:22

Thanks peeps....I think your probably right, it was boned. Never had the problem before though.

HELLO FORKERS!

Posted: 15/12/2014 at 16:34

Nope!  

I will say, there is something quite different in the texture of the Sockeye salmon. ie very fine textured, rather than the industrial stuff with large flakes I'm more accustomed to.  

Discussions started by David K

Camera Talk

Replies: 51    Views: 912
Last Post: Today at 11:49

RIP Terry Wogan....

Replies: 19    Views: 456
Last Post: 31/01/2016 at 12:53

Football

Replies: 46    Views: 2030
Last Post: 06/02/2016 at 15:16

Any tips for growing rice?

Replies: 31    Views: 1272
Last Post: 18/01/2016 at 11:55

Hosepipe ban

Replies: 10    Views: 752
Last Post: 08/01/2016 at 18:11

Floods

Replies: 22    Views: 1235
Last Post: 08/12/2015 at 12:21

Little Scarlet

Replies: 10    Views: 440
Last Post: 22/10/2015 at 21:48

Sweet Pea Know How

Replies: 67    Views: 2907
Last Post: Today at 12:10

How much....

Replies: 58    Views: 1814
Last Post: 29/08/2015 at 22:29

Any Apple Experts?

Replies: 7    Views: 461
Last Post: 08/08/2015 at 21:12

Chester Visit

Replies: 4    Views: 366
Last Post: 14/07/2015 at 21:31

The day for misbehavin....

Replies: 5    Views: 524
Last Post: 16/04/2015 at 20:53

Top Tom Tip

Replies: 11    Views: 762
Last Post: 30/03/2015 at 18:07

Britain's National Bird

Replies: 28    Views: 1153
Last Post: 13/06/2015 at 11:55

I D please?

Replies: 2    Views: 429
Last Post: 08/03/2015 at 10:30
1 to 15 of 63 threads