Meanwhile, share prices in London have been on a proper roll of late - 11 winning sessions on the bounce - a record in itself - & the last 9 have all been record closing highs.

Guess that means a correction is just around the corner.

Perhaps this was the correction?

Reading this thread always makes me want to invest a few quid but I find it a bit scary. Strange really when you consider I'll happily spew a few grand a year at roulette and blackjack without batting an eyelid.

I currently have a reasonable chunk in a pension fund that's just shouting at me to get invested somewhere but I never seem to have to balls to pull the trigger. I can see me just leaving it sat in a bank account earning a steady 1% or so (effectively devaluing I know).

Any advice for a newcomer who isn't going to study the markets but might want to dip their toes in the water?

Pass line with max odds. You're welcome 

Blonde has become a forum full of people who would argue over the colour of the sky.
95 % of the posts are someone's unpopular opinions, did we really need this one as encouragement?

Seemed like a good idea to me, a kind of arsehole containment thread....

Only met him a couple of times at bashes I think, but do recall it was a pleasure to be in his company.

Such sad news RIP.

serious questions

given oil prices and the likelihood of a huge budget deficit post indyref/yes, how would Scotland get on?

the yes voter would take budget and spending cuts in exchange for NewScotland constitutional independence?

pound/euro or new currency post indyref/yes?

Honestly, I don't really care at the minute. The outlook for a Brexited Britain is pretty bleak and unappealing plus I really no longer wish to be associated with Westminster and to a degree England as we clearly have a different perspective as nations.

What's the coup up there?

Give them a referendum every few years until they 'yes' wins?

Let's hope so

Go on yerself big man!!

What has happened to the art of home-made Yorkshire Pudding?

Apart from David 30000000091's oeuvre I've not seen any decent examples.

Belting cauliflour cheese though, by far the best yet.

You start on page 3 as usual Ralph? Because the perfect Yorkshire Puddings were right there on page one I have been working on them for about 2 years to get the perfect technique.

Taxi -  meat looked lovely the rest really disappointing.  Potatoes looked burnt but prepared to give you the benefit on them but YP's out a bag watery gravy and strange veg don't do it for me. I can only assume Red marked you up as you have got closest to trough sized portions,

blonde dog

Eyebrows under cooked -1

Should just move the short stack obv.

I don't know how to bake cakes , but I truly wish I did, and I envy those who do.

fyp

I could learn to bake cakes.

You could possibly learn to believe in a God.  Start going to church regularly and you may get sucked in enjoy it and see the light

I believe in cakes. I can explain cakes. I can prove to myself that cakes exist.

Can you explain it to the rest of your family though as they will be unaware of their existence I would expect?

 

[fry up thread]

This thread should really liven up at about 5pm this coming Sunday, maybe Tom should judge and a small prize awarded

You clearly have no idea how this works.

No-one gets prizes in fact I am amazed anyone ever gets any praise tbh and forget Tom as some kind of guru just because he is the hungriest on here doesn't make his opinion any more valid. Read the fry up thread that should give you a good feel for the level of feedback required...

That I clearly won . . . maybe I should be entering this arena this coming weekend, better get my sprouts on now.

Still deluded

This thread should really liven up at about 5pm this coming Sunday, maybe Tom should judge and a small prize awarded

You clearly have no idea how this works.

No-one gets prizes in fact I am amazed anyone ever gets any praise tbh and forget Tom as some kind of guru just because he is the hungriest on here doesn't make his opinion any more valid. Read the fry up thread that should give you a good feel for the level of feedback required...

What's with the individual Yorkshire Pudding? Individual YPs are the preserve of the mass caterer and have pretty much zero flavour.

Ours is cooked in the pan with the joint of meat and thus has beautifully flavoursome fatty crispy bits on the bottom.

At what point do you put your YP's into the pan (assuming you mean in the oven?)

The meat should be out for about an hour to rest before carving and you obviously can't pour batter in alongside a roast so how does that work?

Used to like this guy ^^^

Can assure you two things.

The roasters are special (triple cooked).

The Yorkies are nowhere near brittle, if you can get home made yorkies to be as brittle as you describe I have no idea what you are doing to them.

I am now dying to see your and Doobs' efforts. I expect his to be of restaurant quality and yours to be served in a trough..

Touchy chef - .5