Thread derailing calls for moderator intervention

Re_Deus

Little Englander
Newbie
Joined
Oct 28, 2003
Messages
1,495
What is the point of having mods if they don't do what it says in their title, i.e. to moderate? I raised a perfectly good point about England's number 1 striker in the Football Forum and was soon overrun by hungry idiots fantasising about what they'd like to eat. Far from 'moderating' I noticed at least one mod joining in the bland discussion of food.

The irony of the thread, which has escaped the morons participating, is that they've done exactly what their ringleader, the perpetually envious (of me) Plech was trying to not do – generate traffic in a thread of mine. But that's beside the point. Mods should actually start doing something other than banning/silencing members or changing their titles (as amusing as it is).

If those tasked with the running of the board aren't doing their jobs, anarchy will prevail. And that of course is not what we want.
 
Re_Deus said:
What is the point of having mods if they don't do what it says in their title, i.e. to moderate? I raised a perfectly good point about England's number 1 striker in the Football Forum and was soon overrun by hungry idiots fantasising about what they'd like to eat. Far from 'moderating' I noticed at least one mod joining in the bland discussion of food.

The irony of the thread, which has escaped the morons participating, is that they've done exactly what their ringleader, the perpetually envious (of me) Plech was trying to not do – generate traffic in a thread of mine. But that's beside the point. Mods should actually start doing something other than banning/silencing members or changing their titles (as amusing as it is).

If those tasked with the running of the board aren't doing their jobs, anarchy will prevail. And that of course is not what we want.
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I take your point, Phlange cheese.

So what did you have for breakfast?
 
Sorry to spoil your fun by the way, start your own thread if you want to discuss food.
 
Yeah, but your thread was a complete wind-up, and very stupid. You said 'one of the big two' in the title and then suggested these were Arsenal and Chelsea. If that isn't supposed to provoke a reaction from United fans, what is? Then you go on to make a highly idiotic point about Michael Owen telling his new employer to stuff it when they pick Raul and Ronaldo over him (who aren't actually bad players, you know). He made the choice to go, and he's not being treated shabbily.

It's all just not even worth bothering with - it's far too easy to expose your soi-disant arguments for the nonsensical sham they really are, and doing so doesn't even enter the realm of interesting debate.

I think you got off easy with a derailment.

Just my opinion, mind.
 
Keane16 said:
Good point in fairness.

A bit Roy Cropper though.
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:lol:

Roy Cropper was recently bullied too and had a nervous breakdown

hope that doesent happen to redeus

really
 
davidneilsonasroycropperGRANADA.jpg


ReDeus ponders his next move...
 
I have decided to do something.

Make a bacon sarnie.

Then I might ban Re Deus for posting a food related thread in the football forum.
 
Wibble said:
I have decided to do something.

Make a bacon sarnie.

Then I might ban Re Deus for posting a food related thread in the football forum.
Click to expand...
:lol: :lol:
 
Miles better than that Spin!

I've found cartons of leftover Chinese food in the fridge!

I am currently, as we speak, munching on seaweed, rice, mushrooms, water-chestnuts and other stuff!

I can barely type I'm so excited!
 
Poached Chicken with Tiger Prawns and Pickled Szechuan Cucumbers


Moist prawn-stuffed poached chicken and moreish pickled cucumber make a mouth-watering main course from Simon Rimmer
Servings: 4
Level of difficulty: Intermediate
Preparation Time: 60 minutes , the peppercorn mix can be left overnight for added intensity and flavours if desired
Cooking Time: 40 minutes

You will need: Blender , Cutting Boards , Cook's Knife
Remember you can buy anything you don't have from



Ingredients
Main
4 large chicken breasts , each 225g
1 pinch salt and fresh ground black pepper
300 g fresh tiger prawns , peeled
1 tbsp coriander stalks , chopped
15 ml Fish Sauce
0.5 red pepper , finely diced
600 ml chicken stock
15 ml light soy sauce


For the pickled cucumber
4 cucumbers , de-seeded and cut into batons
50 g sea salt
125 ml peanut oil
4 small dried red chillies
25 g ginger , peeled and finely shredded
4 long red chillies , de-seeded and finely shredded
1 tbsp Szechuan peppercorns
100 ml rice wine vinegar
60 g palm sugar , or yellow rock sugar


Method
1. Trim the chicken breasts and cut slices in each to create pockets. Season with salt and freshly ground black pepper.

2. Pulse together the prawn, coriander and fish sauce in a blender.

3. Fold in the diced red pepper.

4. Divide the stuffing between the chicken breasts and fill each pocket well. Wrap the chicken breasts individually in food grade plastic wrap.

5. Pour the stock and soy sauce into a saucepan and heat until simmering, and then transfer it to a baking dish. Set the oven to 180C/gas 4. Poach the chicken for 25 minutes. Remove the foil and keep warm.

6. For the pickled cucumbers, sprinkle the cucumber with salt and leave for 30 minutes. Rinse off the salt and pat dry with kitchen paper.

7. For the peppercorns, heat the peanut oil in a pan and add the dried chillies. When they have blackened, scoop out with a slotted spoon.

8. Remove the pan from the heat and then add the ginger, fresh chilli, peppercorns, rice wine vinegar and sugar, and stir well. Leave to cool to room temperature. (This can be left overnight for a better flavour, if desired). Pour over the cucumber.

9. Serve the pickled cucumber with the chicken piled on top.

It's great.
 
vijay said:
Poached Chicken with Tiger Prawns and Pickled Szechuan Cucumbers


Moist prawn-stuffed poached chicken and moreish pickled cucumber make a mouth-watering main course from Simon Rimmer
Servings: 4
Level of difficulty: Intermediate
Preparation Time: 60 minutes , the peppercorn mix can be left overnight for added intensity and flavours if desired
Cooking Time: 40 minutes

You will need: Blender , Cutting Boards , Cook's Knife
Remember you can buy anything you don't have from



Ingredients
Main
4 large chicken breasts , each 225g
1 pinch salt and fresh ground black pepper
300 g fresh tiger prawns , peeled
1 tbsp coriander stalks , chopped
15 ml Fish Sauce
0.5 red pepper , finely diced
600 ml chicken stock
15 ml light soy sauce


For the pickled cucumber
4 cucumbers , de-seeded and cut into batons
50 g sea salt
125 ml peanut oil
4 small dried red chillies
25 g ginger , peeled and finely shredded
4 long red chillies , de-seeded and finely shredded
1 tbsp Szechuan peppercorns
100 ml rice wine vinegar
60 g palm sugar , or yellow rock sugar


Method
1. Trim the chicken breasts and cut slices in each to create pockets. Season with salt and freshly ground black pepper.

2. Pulse together the prawn, coriander and fish sauce in a blender.

3. Fold in the diced red pepper.

4. Divide the stuffing between the chicken breasts and fill each pocket well. Wrap the chicken breasts individually in food grade plastic wrap.

5. Pour the stock and soy sauce into a saucepan and heat until simmering, and then transfer it to a baking dish. Set the oven to 180C/gas 4. Poach the chicken for 25 minutes. Remove the foil and keep warm.

6. For the pickled cucumbers, sprinkle the cucumber with salt and leave for 30 minutes. Rinse off the salt and pat dry with kitchen paper.

7. For the peppercorns, heat the peanut oil in a pan and add the dried chillies. When they have blackened, scoop out with a slotted spoon.

8. Remove the pan from the heat and then add the ginger, fresh chilli, peppercorns, rice wine vinegar and sugar, and stir well. Leave to cool to room temperature. (This can be left overnight for a better flavour, if desired). Pour over the cucumber.

9. Serve the pickled cucumber with the chicken piled on top.

It's great.
Click to expand...


:lol:
 
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