Audioscrobbler/Last.fm

You probably saw me on sky last night, i was the pissed off looking one in the crowd

Awww never mind it'll save you some money at least now you don't have to pay Andrew for the rest of the play off's. With all that extra cash next season you could actually try buying someone half decent to play for the full season!

Can we please change the subject, you're making a grown man cry!

Aww here a little something to say sorry

I've just removed this audioscrobbler nonsense from my PC. It was painfully slow and the morons who frequent the place seem to enjoy making rude and vulgar comments to one and other. A total waste of time which I can happily live without.

Silly old fool.

How could you axey?????

Who is going to lead the Satanic Worship and pastry making for beginners????

This is exactly what Robert Kilroy Silk did to me!

I signed up, installed it, and deleted it within 5 minutes. Something about it screams "spyware!".

Sorry Chrissie, despite my fondness for satanic worhip and pastry making, I couldn't help but find Last.fm rather vulgar. Perhaps I am far too sensitive an old soul,or perhaps I am a silly old fool as Cheese so succinctly puts it. The moderators on that site seemed to be non existant, and they could do a lot worse than take a few lessons from our own mods. I shall of course continue to supply you with more recipies for pastry. Here's one for choux pastry.

Ingredients

water 250 ml

butter 125 gm

flour 150 gm

eggs 4 pc

Method

1. Melt the butter in the water and bring to a full boil
2. Immediately add the flour all at once and stir continuously with a wooden spoon
3. Cook for a couple of minutes until the mixture pulls away from the pan, forming a ball and remove from the heat
4. Place the dough in the bowl or a mixer, using a wooden spoon or the paddle attachment, mix the dough for a few minutes, allowing it to cool slightly
5. Add the beaten eggs gradually, in three or four additions, mixing the dough until it is smooth each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated
6. The paste should be of a pipeable consistency and not too runny

For beignets, choros etc

A little finely grated cheddar, herbs, spices etc may be added to the mixture for savoury fritters

1. Pipe into shapes onto lightly oiled strips of greaseproof paper
2. Place into a deep fryer (170ºC) and lightly dunk until the paper can be easily removed
3. Continue frying for 12 - 15 minutes until brown and crisp, turning occasionally
4. These may then be coasted/tossed in a mixture of castor sugar/icing sugar/cornflour and cinnamon

For profiteroles, eclairs etc

1. Pipe the dough into desired shapes, onto sheet pans lined with parchment paper, allowing space for them to raise and expand
2. Place into a pre-heated oven, on the middle shelf: begin the baking process at a high temp. (190º to 205ºC) and allow to bake for 20 minutes - do not open the oven during this time
3. Reduce the heat to 120ºC and continue to bake until they turn golden brown and crisp
4. Remove one from the oven and cut open, it should be dry in the centre with no uncooked dough in the middle: if there is, replace and continue to bake at 120ºC

Chef's Tip

Baked choux pastry products rise due to the egg content and steam. Therefore it is essential that the oven is hot, when placed in the oven. Without this initial burst of steam they will not rise properly or dry out, they will stay flat and be soggy.

You don't have to use the forums and whatnot you senile old duffer, I'm just using it to show what marvellous taste in music I have.

Silly young fool, I've just done a full system scan - nothing found.

Yes, yes, and we are all suitably impressed.

Silly old fool.

What's the point in organising a group on 'Satanic worship and pastry making', if we are not going to discuss it on a forum? I have years of 'neading dough' experience to relate.

I would refer you to my above post.