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Bryan

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About Bryan

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    Forum regular

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    https://www.alamy.com/portfolio/bryansportfolio

Profile Information

  • Gender
    Male
  • Location
    NE England
  • Interests
    Grumpiness

Alamy

  • Alamy URL
    https://www.alamy.com/contrib-browse.asp?cid={47E994C2-4E49-4791-A323-1B9A76C635D4}&name=Bryan+Attewell
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    13381
  • Joined Alamy
    21 Dec 2007

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  1. I've had a quick look at the Internet and can't find any commercially available tomato chutney, but I'm getting the idea that the concept of chutney comes from India, which may explain why it doesn't appear to be available in the USA? Chutney, bungalow, wallah etc all Indian words ? As for our stack of green tomatoes, my wife relented and converted the lot into apple and tomato chutney, which tastes delicious, although I believe that the flavour improves with time. Should you ever visit this windswept and chilly part of the UK Edo, we'll give you a jar.
  2. Our oven tends to burn the outer edges of a pizza before it cooks the centre, despite using a pizza stone. Looks like you may have a similar problem?
  3. I have a few food photos, they rarely sell. However, reading this thread, I now regret a missed opportunity having feasted on Ecclefechan Tart recently in Moffat, Scotland. I would have had the camera in my pocket, but ...... Just a quick plug for a couple of Scottish cafes that we used and were impressed by, the Peony Rose in Selkirk - excellent tomato and basil soup served with smoked salmon and cottage cheese sarnies - and Cafe Ariete in Moffat where we had the aforementioned tasty tart.
  4. My grandfather grew tomatoes in a greenhouse that he built from scratch but the gardening bug skipped a generation, my father kept the garden neat and tidy but he wasn't a keen gardener. The first time I had tomato chutney was when I made it myself, but since then my wife has taken over the chutney production, this year she has been using apples of which we have a surplus. I guess you can make chutney from lots of different types of fruit. I don't think that I would get permission to bake soil in our cooker, but, for a small quantity I guess it makes sense. We've got used to prop
  5. Yesterday I stripped out the tomato plants from my greenhouse, they were still fruiting, but the tomatoes were beginning to split, the season is over. The stack of green fruit will be used to make chutney, maybe by one of our friends, or we'll give them to the local pay as you feel café if they can use them. So back to tasteless supermarket tomatoes, until next summer. On the positive front the late sowing of peas I made is beginning to ripen and swell, so we should get some sweet new peas before the frosts arrive. Back to the toms. I grow them in buckets that require filling with
  6. I've just listened to the latest episode of The Life Scientific, featuring Professor Tim Spector talking about how the foods we eat influence health outcomes. Certain foods suppress our cravings for sugar so can result in weight loss, while diet has been shown to be a factor in overcoming the effects of Covid. Part of the message is to avoid over processed junk food, but the story is a good deal more complex. Recommended listening if you can receive BBC radio sounds over the Internet.
  7. The foil was successful I think, we had a good crop of peppers grown on the staging, but I'm not sure about the temperature. One thing I do know is that our home greenhouse has a more moderate temperature regime than that at the allotment, which is probably in a frost pocket while it gets full sun all day long in the summer. Tomatoes planted early in the year survived at home while those at the allotment did not. However our allotment greenhouse has an automatic roof vent and that is very useful, I intend to fit one to the other house. I guess that we are taking a risk leaving thin
  8. Our greenhouse isn't properly insulated, but last year it dawned upon me that the north side of the house, against a fence, wasn't getting any direct light. I therefore used a spare length of the insulation that you use under laminate floors beneath the staging, and stuck heavy duty kitchen foil to the glass above the staging to reflect the light back into the growing space. I guess bubble wrap under the roof space would be the next step. Last year I tried to overwinter geraniums by digging them up, removing all of the soil, and storing them in the garage. Total failure, not one su
  9. Paint fence when sun shines, process photos when it rains ?
  10. Made a Xmas cake today, used plenty of cheap brandy. Lovely smell in the kitchen. Seemed to come out OK. I normally make two, one for us and another to share between our two sons and their families. The second cake can wait until a really cold day, when the heat from the cooker will be welcome. Maybe I should take a photo of the cake 🙃
  11. Ducted air has the merits of cheapness and simplicity, but I agree that the alternatives are better. From my limited experience of ducted air, all of the outlets have to come from within a single central vertical duct, which means that some rooms are not directly heated. In our house the bathroom was heated by a separate wall mounted electric device. Re glass walls, the building regulations have been progressively tightened with regard to insulation and you would not be able to get away with a single glazed wall of glass now. Indeed, even if you are modifying or extending an exist
  12. Reminds me of our previous house, built in the 1970s with a through lounge diner and floor to ceiling single glazed windows at each end. Combined with ducted air heating, the net effect was to provide stuffy heat at head level but very cold around the feet. Having secondary double glazing installed transformed the situation, giving us a comfortable living space and saving on the gas bill.
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