o Shoot the slowest / most disruptive player in front of the others after about 1/3 of the time available has elapsed. This will help the others focus.
Saw Threads in 1986 as a student living in Sheffield. Hit pretty close to home, obviously.
loaded magazines are kept in a locked guardhouse
So why couldn't modern weapons be kept there letting them carry on using the Lee Enfields. But hey, it's just aesthetics, I suppose, and on the scale of things not a big one to spend time worrying about!
I don't understand why they wear old style uniforms but carry modern guns. All the parade ground 'shoulder arms' type stuff looked so much better with a Lee Enfield than with a modern SA80.
I mean, sure, it's no looker, but if it makes mail carriers' lives easier then that's a win. Will probably be 'iconic' in a decade or two.
Worse than cockneys.
Blue Lights is really good. Very tense!
Ooh, Sledge Hammer was fun. My memory says something like David Rasche for the lead?
Gary Oldman's Jackson Lamb is the most perfect portrayal of a character from a book I've ever seen. I'd read three or four of the books before the first series came on, and when I saw him on screen for the first time I was blown away. The look, the delivery of his lines, everything is spot on.
Pffft. 70s Scotland says 'hold my beer'.
We had a Witches Hat. Far bigger than the one in this video and we went a lot quicker and with a lot more perturbation.
Chicken thighs marinaded overnight in:
- ¼ cup lemon juice
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 cup plain yogurt
- 8 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ginger powder
- ½ teaspoon allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon nutmeg powder
- Salt and pepper to taste
Cooked on a joetisserie on a Kamado Big Joe 3, then taken off the skewer, given a minute or so over direct flame to give a little colour all over and chopped.
Served with:
Spicy pickled red cabbage
Tabbouleh
Zhoug
Labneh
And a sort of Greekish salad.
Bonus picture, some bay leaves harvested from my bay tree, washed and drying for later.
I dry brined the wings overnight with a simple barbecue rub (salt, pepper, paprika, ground cumin, ground coriander seed, onion powder, garlic powder, mustard powder).
I brought the Kamado up to 180'C/350'F.
I put the wings on over a deflector for about half an hour then moved them over direct heat, turning frequently, for another ten to fifteen minutes.
Then I served them for saucing to individual taste (I like Buffalo, wife likes BBQ, daughter likes plain).
Dry brined then cooked low and slow (just around 100'c) for about two and a half hours (in a braising liquid made of mostly beer). Then finished over direct heat on the grill.
Then I got over excited and didn't take any more pictures.
They were ok - bought from Sainsbury's on a whim for about £5. Not that great in terms of meat/bone ratio, but good flavour.
I would gladly pay good money for re-released AC games without any of the modern day Abstergo stuff. Am I the only one? I mean, at the time it was interesting, but the modern day missions now just detract from immersion and are usually crap.
Just me or anyone else?
[Just started replaying Revelations!]
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Brine chicken, especially chicken breasts for a few hours or overnight for much more succulent meat.