LOL *NSFW* *The new Demote thread*

The trouble with miniaturisation. You would never have had that problem with an 8" floppy.

 

One of those sentences where context is so very important..

Sent from the public toilets outside the pub.

 

That's what she said

 

You know, as soon as I typed that, I knew I would get that reply.

 

The thing is, your tapatalk sig would have made it even better!

 

Their eyes are identical. Except Elmo, his are different from theirs.

 

I couldn't resist... after seeing this post I pulled out my shoebox full of GBA stuff last night. I must have gotten rid of the GBA at some point, but I still have:

2x GB Micro's & chargers
1x GB Advance SP (frontlit version) & charger
~ 15 Advance games

None of them have been on in almost 3 years. The SP definitely hasn't been on in over 3 years. All 3 powered up first time, and I played a full 18 hole round of Mario Golf on the silver Micro before going to sleep!

That wouldn't happen with a PSP. I know this because my bro's has been here for a year and it doesn't hold a charge for a couple of months, never mind years!

 

did some one say that they wanted cat demotes lol





Now, if you'll excuse me I have to go and be sick

 

4th September actually- can't believe it's been that long...

 

true but the legend made a brilliant handbag

 

That's always something that intrigues me, how quickly technology advances during war time ( and not just weapons/destructive technologies ), and how far behind we would still be if not for conflicts that claimed countless lives...

 

^^^ I suspect that is not true, I'm afraid. Chocolate mixed with ground hazelnut is the common recipe for praline, well-known to any chocolatier or pastry chef.

From Wikipedia:

"As originally inspired in France at the Château of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist Marshal du Plessis-Praslin (1598–1675), early pralines were whole almonds individually coated in caramelized sugar. Although the New World had been discovered and settled by this time, pecans and chocolate-producing cocoa (both native to the New World) were originally not ingredients in European pralines. The European chefs used local, easily available and relatively cheap ingredients: nuts such as almonds and hazelnuts.

The powder made by grinding up such sugar-coated nuts is called pralin, and is an ingredient in many cakes, pastries, and ice creams. When this powder is mixed with chocolate, it becomes praliné in French, which gave birth to what is known in French as chocolat praliné (chocolate praline). The word praliné is used colloquially in France and Switzerland to refer to these, known simply as "chocolates" in English, i.e. various centres coated with chocolate. In Europe, the word praline is used to mean either this powder or the paste made from it, often used to fill chocolates, hence its use by synecdoche in Germany, the Netherlands, and Belgium to refer to filled chocolates in general. In the United Kingdom, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines.

In Europe, the nuts are usually almonds or sometimes hazelnuts."

 

As the first 'nutella-like' stuff (supercrema) was sold no earlier than 1951, I think we're off a few years. Pretty sure the war ended before that date, even in Italy.

http://www.itis.biella.it/mostra40/pubblicita/nutella/nutella.htm

 

Now I want some Praline. To Aldi!

 

My nephew told me the other day "this is an Orchard Pudding", when he clearly meant yorkshire pudding.

Here's a cat modelling one

 

Silly cat. It's on the wrong way round.

 

Dear Zalman,

i suggest drinking a bit less alcohol before you start designing, or you will come up with things like this again.

 

I actually think that looks pretty cool!