h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Smileys and < > don't work in barlesque, you'll get a profanity block. Once you get that block I think you have to refresh the page with the text box, because it seems to get into a loop where it won't let you post anything.

You can of course still use the old site

*rubs vest on old site and scratches the stain to release odour of Brunel - a bit like Chanel but browner...*

Let's see if this works?
wait
wait
wait
wait
By jove I think the stove pipe hat did the trick!

I've always been an Alabastard, so all my links were to the alabaster skins, so I didn't really go through the new system. I've seen a few discussions on it, though, and I'm not exactly sure - is it supposed to completely replace all the old skins? If so, that's a shame. I really like alabaster.

By the way, if you are a fan of Mr. Brunel, you might enjoy this: http://sydneypadua.com/2dgoggles/ - while he is not the protagonist of the webcomic (those would be Charles Babbage and Ada Lovelace, in an alternate reality where she didn't die at a young age, he managed to built the analytical engine, and they fight crimes together), he has a few very awesome guest appearances.

I love it! That evil organist! The monkeys! Punched cards! It's just like being in Hootoo but with more graphics.

It is a great comic, yes.
I wonder if Ms. Padua knows of h2g2! She'd probably fit right in.

*pokes thread*

Where is that man?! He's missing all the fun.

That thread was in my vest - desist with the poking! I&#39;m covered in bruises. Look.
*Starts to lift vest, starting at the ankles, thinks better of it and lets it fall back to the ground.*
You&#39;ll just have to imagine...

*pokes thread with a feather*

Stobbit!

*burst a baloon*

*blows a raspberry*

*brings in a large, hot, steaming bowl of highly scented and pungent Tarka dal and a plate of sweet flavoured and scented naan breads...

this oughta do the trick....

*wafts smell of nice food about* Whys it not working!

So staying up all night reading those dahl and naan recipes *was* useful


*scoffs lovely kai*

Reading recipies... and pages and pages of historical, and geopolitical information regarding individdual spices is never time wasted Only problem is... now I've about a dozen or more contradictory recipies for the same dish! I'll do my useual pick n mix of the bits of each which seems to be correct in relationship to my further reading on the subject failing which I just wing it like useual... One interesting thing I found last night, is that at least some of teh variation between Asian, Indian in particular recipies, is that some Indian Casts, can't/don't/won't eat certain things, and so in a recipie calling for those ingrediants that cast will substitute for another ingrediant; one such ingrediant is Garlic, which some casts don't eat... and sometimes weird seeds which are said to have a simular flavour to garlic are used in place of garlic the things you learn eh....

*rubs nan and garlic substitute seeds on vest*
I hope they keep vampires away in the same fashion.

*carefully dusts off*

My my. How long has it been, now?

2legs, re the 'a lot of conflicting recipes' situation - I ran into it myself while looking for recipes for some basic stuff (in my case, it's not so much things like dal, as much as things like creme patissiere or chocolate syrup...), and what I eventually did was to find a few that seemed generally trust-worthy (as in, the source seems to be someone who knows what they're doing), and copy them to one piece of paper (or a document on the computer), which helps me see the basic gist of it. Then I pick one that I like best (with creme patissiere, for example, I remember that it was the recipe that measured everything in grams, rather than just 'spoons' for example, which could make a big difference when measuring something like cornstarch) and following it - but having the others 'on hand', so to speak, in case I wanted to make adjustments.
It's simpler than I make it sound (probably because I use so many parentheses). In fact, I wouldn't be surprised if that's exactly what you ended up doing.

I&#39;ve never eaten parentheses and have never used them in cooking. Do you measure them in grams, spoons or by length?

[{(<I hear they come in lots of shapes - a bit like pasta.&gt}]

They pretty much are like pasta (and similarly, I never bother to measure them, just use as much as seems right), but less filling. Taste a bit like pixels.

Mmmm... pixels