• Visitors can check out the Forum FAQ by clicking this link. You have to register before you can post: click the REGISTER link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. View our Forum Privacy Policy.
  • Want to receive the latest contracting news and advice straight to your inbox? Sign up to the ContractorUK newsletter here. Every sign up will also be entered into a draw to WIN £100 Amazon vouchers!
Collapse

You are not logged in or you do not have permission to access this page. This could be due to one of several reasons:

  • You are not logged in. If you are already registered, fill in the form below to log in, or follow the "Sign Up" link to register a new account.
  • You may not have sufficient privileges to access this page. Are you trying to edit someone else's post, access administrative features or some other privileged system?
  • If you are trying to post, the administrator may have disabled your account, or it may be awaiting activation.

Previously on "Which member is this?"

Collapse

  • pmeswani
    replied
    Originally posted by threaded View Post
    The pies are sold in my own fish n chip shops.
    Sounds a bit pukka.

    Leave a comment:


  • threaded
    replied
    Originally posted by Grinder View Post
    At least he's got a clear idea how to go about it, your plan b is a bit half-baked
    The pies are sold in my own fish n chip shops.

    Leave a comment:


  • Grinder
    replied
    Originally posted by threaded View Post
    Spooky, but one of my plan b's involved learning how to bake. I have learned enough to judge the expertise of others and now leave it to them.
    At least he's got a clear idea how to go about it, your plan b is a bit half-baked

    Originally posted by threaded View Post
    Out here there is not much call for a decent sausage roll, and ziltch for steak and kidney pies, so I still make them for myself, and I make my own speciality breads.
    I had a mate with a home bread-maker that started dropping left-overs into his bread mix - onion's didn't work out too well, but cheese and crumbled sausage-meat was great!

    Leave a comment:


  • chef
    replied
    Originally posted by Zippy View Post
    There is something Chef-esque about him ...
    not guilty your honor.. I can already bake a mean loaf among several other yeast based fancies..

    Leave a comment:


  • threaded
    replied
    Spooky, but one of my plan b's involved learning how to bake. I have learned enough to judge the expertise of others and now leave it to them.

    Out here there is not much call for a decent sausage roll, and ziltch for steak and kidney pies, so I still make them for myself, and I make my own speciality breads.

    Leave a comment:


  • zara_backdog
    replied
    I'm sure he will rise to the challange and make sure he does not get his fingers burnt. If he makes it, I am sure it will be the best thing since sliced bread.

    Leave a comment:


  • MrMark
    replied
    He could be a "Master Baker"!!!!

    Leave a comment:


  • swamp
    replied
    Originally posted by MrNoMotivation View Post
    do you think he got flours as a leaving present?
    He kneads to.

    Leave a comment:


  • MrNoMotivation
    replied
    I'm on a 'roll' don't stop me

    Leave a comment:


  • MrNoMotivation
    replied


    'roll' in

    Leave a comment:


  • MrNoMotivation
    replied
    do you think he got flours as a leaving present?
    Last edited by MrNoMotivation; 30 March 2009, 09:53.

    Leave a comment:


  • MrNoMotivation
    replied
    Hopefully he will get a job before yeaster

    Leave a comment:


  • MrNoMotivation
    replied
    Originally posted by pmeswani View Post
    At least his career in IT is now toast.
    30 yrs in IT. He must of made loads of dough.

    Leave a comment:


  • Zippy
    replied
    There is something Chef-esque about him ...

    Leave a comment:


  • pmeswani
    replied
    Originally posted by darmstadt View Post
    At least his career in IT is now toast.

    Leave a comment:

Working...
X