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Quote from: star on May 23, 2008, 13:27:55
I have no idea what you are implying Steve.........anyone got a spare toenail and belly button fluff please 8)

I have loads of spare toenails, I'll swap for an eye of newt.  ;D

Leg of bat going spare here - will swap for worm's teeth or a bit of silver cord spun from cobweb (raspberries need tying in again).

Scientists have started to make synthetic spider web!! it's a protein, and they have a machine that spins and extrudes it. only small scale, and not very long at the present, but in theory, if as thick as a pencil, and woven like a net, you could catch aircraft!! ;)

Quote from: tonybloke on May 26, 2008, 19:42:06
Scientists have started to make synthetic spider web!! it's a protein, and they have a machine that spins and extrudes it. only small scale, and not very long at the present, but in theory, if as thick as a pencil, and woven like a net, you could catch aircraft!! ;)

well theres some useless information to bore your friends and enemies with!!!!
LOL

Quotein theory, if as thick as a pencil, and woven like a net, you could catch aircraft!!

wouldn't stop the carrot fly though.

;D

This very morning I have chopped some nettles and put them in a bucket for this very purpose, how long is it before you can use the stuff :)

Quote from: Mr Smith on May 27, 2008, 11:50:10
This very morning I have chopped some nettles and put them in a bucket for this very purpose, how long is it before you can use the stuff :)

I believe,but dont quote me,that you stir the nettle brew every day and when the frothy bubbles dont happen anymore,its ok to use.

Nettle soup
Ingredients
55g/2oz butter
one third large onion, finely chopped
¼ large potato, peeled and diced
500ml/17fl oz chicken stock
1 bunch nettles, stalks removed
3 large handfuls flatleaf parsley
2 tbsp roughly chopped chives
2 tbsp Greek yoghurt
chopped chives, to garnish
Method
1. Heat the butter in the pan and add the onion. Cook gently until soft, then add the potato and nettle leaves and allow to wilt.
2. Add the stock and simmer for 4-5 minutes. Add the herbs and allow to wilt. Blitz until smooth in a blender. Return to the pan to heat through and season to taste.
3. Serve at once with a dollop of yoghurt and a sprinkling of chives.

Ingredients:
1 lb potatoes
½ lb young nettles
2 oz butter
1½ pts chicken or vegetable stock
sea salt & black pepper
4 tablespoons sour cream
Method:
Cook the peeled, chopped potatoes for 10 mins in salted water. Drain.
Wash & chop coarsely the nettles (Only pick the new, young tops,using gloves!)
Melt the butter in a saucepan, add the nettles and stew gently for a few minutes. Add the potatoes and heated stock, bring to the boil and simmer for 10 minutes or until tender.
When all is soft, cool slightly & purée in a blender, adding seasoning and the sour cream

;)