• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

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  1. Steve Maskery

    American here in Oundle (Peterborough) - Brand new to woodworking

    From time to time. In fact it's in the laundry basket at this very moment. I'm astonished that it still fits, TBH. Perhaps I've been a fat geezer for longer than I realised. S
  2. Steve Maskery

    American here in Oundle (Peterborough) - Brand new to woodworking

    You are right about the short fence. Mine is a home-made version, natch: Handsome young man. S I've just realised I still wear that shirt, 19 years later...
  3. Steve Maskery

    Sausages

    Adrian, that kind of background is almost certainly dead and buried to any child growing up today. Sigh. S
  4. Steve Maskery

    Sausages

    I once had a friend, Khemraj, who didn't eat pork, but he regularly did a shift at Pork Farms making pork pies, to help fund his studies. It didn't make him want to stop being Hindu... S
  5. Steve Maskery

    Sausages

    I've found this recipe for Olde English. It looks good to me. I've not tried it yet, but I shall just as soon I have my kitchen usable again. So 2028 or so! Homemade British Bangers - The Daring Gourmet https://share.google/CoMdblQUGMFyaJPKw
  6. Steve Maskery

    Sausages

    The secret is to get the balance right, and the smaller the batch, the harder that is to do. It is so easy to overdo one ingredient. S
  7. Steve Maskery

    American here in Oundle (Peterborough) - Brand new to woodworking

    The BEST fences are secured at only one end.. Any fence that clamps across the table is likley to be very irritating because it won't clamp square. This is my solution: Your mileage may differ, but I've not come across anything better. S
  8. Steve Maskery

    Sausages

    I've no wish to hijack Cabinetman's excellent culinary thread, so I thought I'd start this. Sausages. All cultures around the world make sausages, and I have travelled a lot. I know I am biased, but in my mind the best sausages in the world are British Bangers, Has anyone else made their own...
  9. Steve Maskery

    Well, that day didn't go to plan.

    Sorry to hear that, Mike, get well soon. S
  10. Steve Maskery

    Modern cooking — a rant.

    Ah yes, that reminds me. We went to the races a couple of years ago. They had those trotters there. Ascot it was not, very villageoise. S
  11. Steve Maskery

    American here in Oundle (Peterborough) - Brand new to woodworking

    Welcome Russ. It sounds like you have a lot on your plate. I can relate to a little bit of it. I can't tell you what to do, of course, but I built a bench a few years ago and documented it here. If I built it again, there is not a lot I would change, just the height of the bottom front rail. It...
  12. Steve Maskery

    Modern cooking — a rant.

    Never seen that since we've been here. We asked our French teacher friend about it. She is in her late 70s and remembers it well. But it's fallen out of fashion, especially with younger folk. Specialist horse butchers do still exist, but you have to search them out. I don't know if it just this...
  13. Steve Maskery

    Modern cooking — a rant.

    Over here you do. Even ordinary supermarkets have tripe, tongue (not pressed or sliced ,just half an actual tongue - they are enormous aren't they?) and lights. Also stuff like gizzards. I never did like brawn, but my dad had it. Here you get Head Cheese, which isn't made from milk... What you...
  14. Steve Maskery

    The death of a tradition

    I'm sure it is, if you have the exact recipe. But in the same way that a lttle knowlege is a dangerous thing, it is very easy to get it very wrong. And making it in very small quantities is making any error even more pronounced. S
  15. Steve Maskery

    Help please with RJ45 - RJ11 cable problem

    If I hadn't had all my cabling kit stolen, I'd make one up for you. Is there a French equivant of PC World? There must be cabling companies around, though I have had no need to find one. They are the people to talk to. FYI, ordinary network cables are used to join a network via a hub or a...
  16. Steve Maskery

    Help please with RJ45 - RJ11 cable problem

    Ask me again 25 years ago. My initial reaction was that you need a crossover cable, but you've tried that, and the Cat6 should be backward compatible. Have you tried a proper crossover cable, rather than an adapter? Sorry I can't be of more help S PS Do you mean so she does NOT have to get out...
  17. Steve Maskery

    The death of a tradition

    If there is, I don't want to hear it. Kindly leave the stage! :) S
  18. Steve Maskery

    The death of a tradition

    It's wonderful stuff, used with restraint, for the benefit of those of us, who, not being Philistines, have a refined palate! :) Don't knock it until you've tried it, guys. S
  19. Steve Maskery

    The death of a tradition

    This is very sad news: https://www.theguardian.com/food/2026/apr/09/gentlemans-relish-london-restaurant-discontinued-maker-axes-anchovy-spread Gentleman's Relish is a fine old delicacy, a treat rather than a staple, and certainly not to everyone's taste. But if you get to like it, you love it...
  20. Steve Maskery

    A *Heads Up* again at Lidls 16-04-2026

    They are available here in France at €19.99. S
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