Bunbury's Ninth Public Announcement - Hill Walking Club

[ArabellaScott]

The useful Bunbury Guide to Spotting Community Disruptors is constantly evolving.

The best research and advice is not to engage with community disruptors and trolls. As ever, if you suspect troll activity, report it to MNHQ.

This is a continuation of the Public Service Announcement thread:

www.mumsnet.com/Talk/womens_rights/a4164702-Bunbury-s-Eighth-Sealion-training-for-beginners?msgid=105201850#105201850

If and when you see threads plopped into FWR, especially a curious repeat of well worn topics, maybe check for poster history before engaging. AS is your friend.

There are a number of posts/posters/threads that are reproduced on Twitter or Facebook to foment controversy using screen shots & flagging to either MNHQ to have threads or posters deleted.. Sometimes, it’s used to approach commissioning editors with ideas for articles. It’s a tiresome tactic that we always have community disruptor posters who themselves post the comments that they then highlight elsewhere as purported evidence of racism, religious intolerance, anti-men sentiments, or transphobia.

This thread will be taking a leisurely stroll through the foothills of community disruption, noting the behaviour of wildlife and interesting flora and fauna en route.

But i need to discuss custard first. Arabella why on earth? Custard can only ever be eaten one way, cold and in a tart.

With puddings it has to be cream or ice- cream.

But what about the diabetics?

it's a gateway to talking about cold egg custard tarts.

Agreed - they should always be exactly the right temperature of warm.

No.
Custard is hot and poured over crumble.

Anything you have to wait to congeal before you can eat is a hard No from me.

I always make custard in the microwave. That's what microwaves are for

@Bordois

am going to make crumble today. With apples, pears, cinnamon and mixed spice, flour, sugar and fat.

Can I come to yours for dinner please?

It has all gone I’m afraid, one of those things which everyone in the family ravenously devours!

Cold custard not envy.

I am beginning to feel a sing a long coming on.

Food glorious food...

I absolutely have to side with OilBeefHooked.

Custard is hot and poured over custard.

Anything else is triggering and makes me feel unsafe so is most likely a hate crime.

Talking of leaving things until they're thoroughly set - what is this with hot chocolate supposed to be left to stand for hours to congeal before it's right? I'm mystified. It's on FB today and is apparently a Thing.

I hate hot custard but I like English egg custard tarts, pastel de nata and trifle.

Custard is hot and poured over crumble! Doh! I am clearly so distressed by the cold and congealed thing that I am losing the ability to communicate. How can you cold custards sleep at night? I just don’t know!

@ArabellaScott

I spent a full two hours stirring custard the other day. Was catatonic by the end of it. It was shit, too. I don't have the custard-making gene.

My grandma made the best and only custard I ever ate. All other custards pale into nonentities after hers. Sadly shes no longer around to make it and I miss it and her greatly. I cant make it either and that Devon stuff is claggy and far too sweet. So I no longer have custard. On the brighter side I'm taking a leaf from a pp and going to make a coffee cake because I have all the stuff needed.

My step-grandfather-in-law was a retired quantity surveyor. He used to get quite agitated by my overcatering at Christmas

I've been looking at posters who are posting exactly the same reflections across several threads despite helpful fact-based challenges and links.

I've heard rumours that Bunbury is wondering if acronyms or initialisations might prompt a return to the topic and a reminder to respond to the last useful comment (the Fermat manoeuvre).

PADTTDSHR = Posters are derailing the thread despite several helpful responses

BSFAAS = Bunbury suggests further answers are superfluous and sabotage this thread

And, in fact, looking at my active topics, the top few visible posts in 5 of the threads is the same poster who has finally exhausted the patience of many posters and is now being addressed in just the manner that they were hoping to garner.

I tried to make YOMTUB happen for a while- You Only Missed The Usual Bollocks - but yours are more elegant, embarrassing

I love YOMTUB Sophoclesthefox and also SOB -scroll on by.

I made some Swedish cinnamon roll filling to use up a ready-rolled puff pastry sheet that was a day or two past its eat by date this morning. We had some fantastically trashy almost-cinnamon Danish pastries with mid-morning coffee. I added raisins and ground almonds to the cinnamon filling as it was too runny which worked well. I have ordered croissant dough to repeat the experiment next weekend.

PABGOTDSHR - Posters are being goaded/guided off-topic despite several helpful responses

I shall try and remember YOMTUB and SOB

Positive development.

Richard Dawkins has discovered Titania McGrath. He's a fan!

@PotholeParadies

Positive development.

Richard Dawkins has discovered Titania McGrath. He's a fan!

I think will have a cuppa and a few slices off Soreen and enjoy reading that.

@Ereshkigalangcleg

I hate hot custard but I like English egg custard tarts, pastel de nata and trifle.

I am mostly with you here Eresh, but I don't hate hot custard I just prefer cold.

My rule of thumb is that if the pudding in question is hot then whatever is on top should be cold - ice cream, cream (and variants thereof) and custard.

It's all about the temperature contrast for me.

@EmbarrassingAdmissions

And, in fact, looking at my active topics, the top few visible posts in 5 of the threads is the same poster who has finally exhausted the patience of many posters and is now being addressed in just the manner that they were hoping to garner.

I’m A bit worried that it may result in vipers down though. Not worth it!

All custard is good in my view. Ditto milk puddings generally. Hot or cold.
My rule of thumb is to take a break from threads getting hot. Bit like when you have a toddler. If you feel yourself getting cross, it's definitely time for a cup of tea and a biscuit.

@lifeturnsonadime

But i need to discuss custard first. Arabella why on earth? Custard can only ever be eaten one way, cold and in a tart.

With puddings it has to be cream or ice- cream.

Because the baked stuff looked even more complicated. Dissecting eggs into constituent parts and then recombining in complicated proportional quantities is frankly well beyond my ability.

I has too much egg science, too little non-newtonian solids.

Portuguese custard tarts: the zenith of pudding making. One day. When the kids have left home, perhaps. I see them gleaming on the horizon. Like distant ... well, not peaks. Wobbly crags?

Because the baked stuff looked even more complicated. Dissecting eggs into constituent parts and then recombining in complicated proportional quantities is frankly well beyond my ability.

During the first lockdown we couldn't get supermarket deliveries, no yogurt to be had from the various suppliers but abundant milk and eggs. So I made simple baked egg custard instead. 150ml milk per whisked egg, some vanilla, pour (or strain if you're fussy) into ramekins or ovenproof teacups, grate nutmeg on top, place in a large roasting tin of water and bake at 150c for 35 mins.
This isn't a rich custard like the ones involving extra egg yolks but is perfectly pleasant alone with fruit compote and very simple.
I did some with cocoa powder blended in as well.