Things that make you chuckle

[xSilverPhinx]

I got a good laugh out of this one but it's keeping me up at night. How in the hell did they manage it?!



I mean, they didn't roll it over because rolling a bulldozer would leave something crushed. The undercarriage is in good shape, the cab looks like new, and the tracks are on one piece. ???

Well, it is rather obvious, isn't it? These things sprout from the earth like trees.

[Dave]

I got a good laugh out of this one but it's keeping me up at night. How in the hell did they manage it?!



I mean, they didn't roll it over because rolling a bulldozer would leave something crushed. The undercarriage is in good shape, the cab looks like new, and the tracks are on one piece. ???

Well, it is rather obvious, isn't it? These things sprout from the earth like trees.

Ah, a caterpillar tree! Don't want to be around when the butterflies or moths hatch!

[xSilverPhinx]

Ah, a caterpillar tree! Don't want to be around when the butterflies or moths hatch!

That would be an interesting sight!

[Bad Penny II]

I got a good laugh out of this one but it's keeping me up at night. How in the hell did they manage it?!

With wizard photo shop skill.

[Dave]

I had lunch in town today, my favourote Cajun chicken wrap and salad.

The wrap usually drips some of the lovelly oniony, garlicky, spicey dressing on the onions and peppers in it.

All the way, and at, home I seemed to smell something oniony, seemed to be everywhere. It was only just now I looked in the bathroom mirror and saw some of that dressing was on my moustache!

The source of the smell,  and the smell of the sauce, was literally under my nose all the time.

[Dave]

Talking to my friend, Jane, on the phone someone called to deliver a bottle of vino in "payment" for a job I did for her.  I told Jane we would share it in celebration when she moved back here, didn't want to drink it all at once myself. Jane said that I could always recork it and drink some tomorrow (I have a vacuum cork thingie.)

Reminded me of a lunch at work, a younger engineer asked, "How long does a bottle of wine last?"

Roger, our boss, said, "An hour," I added, "Maybe an hour and a half."

"No," the other said, "after you put the cork back in."

Roger and I looked, wide-eyed with shock, at each other and - in perfect unison - said, "Put the cork back in!?"

General laughter round the table.

It was as if rehearsed - but we found that we could also whistle together in near perfect harmony and timing - should have started a double act . . ,

[hermes2015]

Talking to my friend, Jane, on the phone someone called to deliver a bottle of vino in "payment" for a job I did for her.  I told Jane we would share it in celebration when she moved back here, didn't want to drink it all at once myself. Jane said that I could always recork it and drink some tomorrow (I have a vacuum cork thingie.)

Reminded me of a lunch at work, a younger engineer asked, "How long does a bottle of wine last?"

Roger, our boss, said, "An hour," I added, "Maybe an hour and a half."

"No," the other said, "after you put the cork back in."

Roger and I looked, wide-eyed with shock, at each other and - in perfect unison - said, "Put the cork back in!?"

General laughter round the table.

It was as if rehearsed - but we found that we could also whistle together in near perfect harmony and timing - should have started a double act . . ,

If you want to keep a not-so-good bottle of wine fresh for a few days to be used for cooking purposes (coq au vin, perhaps), just float a tablespoon of salad oil on top and keep it in the fridge. Better than pouring it down the sink.

[Dave]

Talking to my friend, Jane, on the phone someone called to deliver a bottle of vino in "payment" for a job I did for her.  I told Jane we would share it in celebration when she moved back here, didn't want to drink it all at once myself. Jane said that I could always recork it and drink some tomorrow (I have a vacuum cork thingie.)

Reminded me of a lunch at work, a younger engineer asked, "How long does a bottle of wine last?"

Roger, our boss, said, "An hour," I added, "Maybe an hour and a half."

"No," the other said, "after you put the cork back in."

Roger and I looked, wide-eyed with shock, at each other and - in perfect unison - said, "Put the cork back in!?"

General laughter round the table.

It was as if rehearsed - but we found that we could also whistle together in near perfect harmony and timing - should have started a double act . . ,

If you want to keep a not-so-good bottle of wine fresh for a few days to be used for cooking purposes (coq au vin, perhaps), just float a tablespoon of salad oil on top and keep it in the fridge. Better than pouring it down the sink.

Ah! I would be happy to keep red cooking wine in the fridge but "sealing" it against over-oxidisation with oil is a new one on me. Have sealed hot "jarred" stuff (salsa rather than jam) with candle-wax before now, keeps out oxygen and bugs, is non-toxic and easyish to remove (especially just out of the fridge.).

[hermes2015]

Talking to my friend, Jane, on the phone someone called to deliver a bottle of vino in "payment" for a job I did for her.  I told Jane we would share it in celebration when she moved back here, didn't want to drink it all at once myself. Jane said that I could always recork it and drink some tomorrow (I have a vacuum cork thingie.)

Reminded me of a lunch at work, a younger engineer asked, "How long does a bottle of wine last?"

Roger, our boss, said, "An hour," I added, "Maybe an hour and a half."

"No," the other said, "after you put the cork back in."

Roger and I looked, wide-eyed with shock, at each other and - in perfect unison - said, "Put the cork back in!?"

General laughter round the table.

It was as if rehearsed - but we found that we could also whistle together in near perfect harmony and timing - should have started a double act . . ,

If you want to keep a not-so-good bottle of wine fresh for a few days to be used for cooking purposes (coq au vin, perhaps), just float a tablespoon of salad oil on top and keep it in the fridge. Better than pouring it down the sink.

Ah! I would be happy to keep red cooking wine in the fridge but "sealing" it against over-oxidisation with oil is a new one on me. Have sealed hot "jarred" stuff (salsa rather than jam) with candle-wax before now, keeps out oxygen and bugs, is non-toxic and easyish to remove (especially just out of the fridge.).

I can vouch for the effectiveness of this trick; I've done it many times.

[Bluenose]

Talking to my friend, Jane, on the phone someone called to deliver a bottle of vino in "payment" for a job I did for her.  I told Jane we would share it in celebration when she moved back here, didn't want to drink it all at once myself. Jane said that I could always recork it and drink some tomorrow (I have a vacuum cork thingie.)

Reminded me of a lunch at work, a younger engineer asked, "How long does a bottle of wine last?"

Roger, our boss, said, "An hour," I added, "Maybe an hour and a half."

"No," the other said, "after you put the cork back in."

Roger and I looked, wide-eyed with shock, at each other and - in perfect unison - said, "Put the cork back in!?"

General laughter round the table.

It was as if rehearsed - but we found that we could also whistle together in near perfect harmony and timing - should have started a double act . . ,

If you want to keep a not-so-good bottle of wine fresh for a few days to be used for cooking purposes (coq au vin, perhaps), just float a tablespoon of salad oil on top and keep it in the fridge. Better than pouring it down the sink.

Ah! I would be happy to keep red cooking wine in the fridge but "sealing" it against over-oxidisation with oil is a new one on me. Have sealed hot "jarred" stuff (salsa rather than jam) with candle-wax before now, keeps out oxygen and bugs, is non-toxic and easyish to remove (especially just out of the fridge.).

I can vouch for the effectiveness of this trick; I've done it many times.

Yes I have done this many times as well, but with the advent of screw cap fasteners for wine bottles, most wine keeps quite well in the fridge just by putting the lid back on.  Of course, good quality drinking, as distinct from "cooking", wine never gets the opportunity...

[Bad Penny II]

Talking to my friend, Jane, on the phone someone called to deliver a bottle of vino in "payment" for a job I did for her.  I told Jane we would share it in celebration when she moved back here, didn't want to drink it all at once myself. Jane said that I could always recork it and drink some tomorrow (I have a vacuum cork thingie.)

Reminded me of a lunch at work, a younger engineer asked, "How long does a bottle of wine last?"

Roger, our boss, said, "An hour," I added, "Maybe an hour and a half."

"No," the other said, "after you put the cork back in."

Roger and I looked, wide-eyed with shock, at each other and - in perfect unison - said, "Put the cork back in!?"

General laughter round the table.

It was as if rehearsed - but we found that we could also whistle together in near perfect harmony and timing - should have started a double act . . ,

If you want to keep a not-so-good bottle of wine fresh for a few days to be used for cooking purposes (coq au vin, perhaps), just float a tablespoon of salad oil on top and keep it in the fridge. Better than pouring it down the sink.

Ah! I would be happy to keep red cooking wine in the fridge but "sealing" it against over-oxidisation with oil is a new one on me. Have sealed hot "jarred" stuff (salsa rather than jam) with candle-wax before now, keeps out oxygen and bugs, is non-toxic and easyish to remove (especially just out of the fridge.).

I can vouch for the effectiveness of this trick; I've done it many times.

Yes I have done this many times as well, but with the advent of screw cap fasteners for wine bottles, most wine keeps quite well in the fridge just by putting the lid back on.  Of course, good quality drinking, as distinct from "cooking", wine never gets the opportunity...

Devotees of Château Cardboard don't have to bother with this.

[Dave]

Talking to my friend, Jane, on the phone someone called to deliver a bottle of vino in "payment" for a job I did for her.  I told Jane we would share it in celebration when she moved back here, didn't want to drink it all at once myself. Jane said that I could always recork it and drink some tomorrow (I have a vacuum cork thingie.)

Reminded me of a lunch at work, a younger engineer asked, "How long does a bottle of wine last?"

Roger, our boss, said, "An hour," I added, "Maybe an hour and a half."

"No," the other said, "after you put the cork back in."

Roger and I looked, wide-eyed with shock, at each other and - in perfect unison - said, "Put the cork back in!?"

General laughter round the table.

It was as if rehearsed - but we found that we could also whistle together in near perfect harmony and timing - should have started a double act . . ,

If you want to keep a not-so-good bottle of wine fresh for a few days to be used for cooking purposes (coq au vin, perhaps), just float a tablespoon of salad oil on top and keep it in the fridge. Better than pouring it down the sink.

Ah! I would be happy to keep red cooking wine in the fridge but "sealing" it against over-oxidisation with oil is a new one on me. Have sealed hot "jarred" stuff (salsa rather than jam) with candle-wax before now, keeps out oxygen and bugs, is non-toxic and easyish to remove (especially just out of the fridge.).

I can vouch for the effectiveness of this trick; I've done it many times.

Yes I have done this many times as well, but with the advent of screw cap fasteners for wine bottles, most wine keeps quite well in the fridge just by putting the lid back on.  Of course, good quality drinking, as distinct from "cooking", wine never gets the opportunity...

Half a bottle of wine possibly has enough oxygen in it to give the wine a bitter taste after a while. Letting a good red wine "breathe" for a couple of hours or so can sweeten it, but then it starts turning into vinegar if it over oxydates.

[Bluenose]

Yes I have done this many times as well, but with the advent of screw cap fasteners for wine bottles, most wine keeps quite well in the fridge just by putting the lid back on.  Of course, good quality drinking, as distinct from "cooking", wine never gets the opportunity...

Half a bottle of wine possibly has enough oxygen in it to give the wine a bitter taste after a while. Letting a good red wine "breathe" for a couple of hours or so can sweeten it, but then it starts turning into vinegar if it over oxydates.

Well, I've only ever done it with red wine I've been using for cooking.  I don't use rubbish for cooking, but I don't use the best either.  In any case the cooking wine has been fine for more cooking after at least a week.  As for white wine I've happily kept it in the fridge for up to a coup[le of weeks with no appreciable change in drinking quality.  All this is with screw caps, of course.

[Icarus]

I have a gadget that is a vacuum pump that evacuates much of the oxygen from the partially filled bottle.  It is seldom needed because it is frightfully bad manners to fail to finish a bottle of wine.

[Dave]

I have a gadget that is a vacuum pump that evacuates much of the oxygen from the partially filled bottle.  It is seldom needed because it is frightfully bad manners to fail to finish a bottle of wine.

No, no Old Chap, not bad manners as such, just frighfully bad form! Not the done thing, y'know. Maybe not be in Hartley's  "The Gentlemen's Book of Etiquette and Manual of Politeness" but . . .