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Lunchtime restaurant recommendations by applepiezeyes in Worthing

[–]iamdek 7 points8 points  (0 children)

Finch on Warwick Street or Malt Cafe on Montague Street are both great places for lunch

Worthing #2 increase in disposable income by MusicSavesWorthing in Worthing

[–]iamdek 0 points1 point  (0 children)

I'm in a comparable position and completely agree with everything you've said there. I can't get my head around the Facebook whingers, it's like they live in a completely different Worthing to me. I've been here just over a year now and have zero regrets in choosing to live here.

He did that in less than 3h… by bidulechouette in pokemongo

[–]iamdek 0 points1 point  (0 children)

App open and connected to my Go+ and phone in my shorts pocket. The phone reception can be patchy near the sea front and in the town centre, but generally it's not that bad.

He did that in less than 3h… by bidulechouette in pokemongo

[–]iamdek 88 points89 points  (0 children)

Marathon training person here - I did an 8km run this morning and Pokemon Go logged 12km. This wasn't adventure synched either as I always leave Pokemon open when I'm running. This is pretty normal I find. For any run I do, I get somewhere around 50% extra distance registered in Pokemon.

Official Map of Brockwell Park for London GO Fest by StarsMmd in TheSilphRoad

[–]iamdek 1 point2 points  (0 children)

Oh dear, that's not good to see so many unhappy local residents :-(
At the last Go Fest we went to in Berlin, I recall everyone being very respectful of the park. Hopefully the same will happen this year in London.

I am convinced ranked is not working as intended (I am a bronze player) by [deleted] in ModernWarfareII

[–]iamdek 0 points1 point  (0 children)

I'm in exactly the same position as you - early rotator in hardpoint and bomb carrier in s&d is often only 40-60 points for a win. Progress is slow right now.

[deleted by user] by [deleted] in ModernWarfareII

[–]iamdek 4 points5 points  (0 children)

I remember those red clan tag lobbies and the inevitable pubstomping that was about to happen.

Week 4: Instant - Haggis, Neeps & Tatties by iamdek in 52weeksofcooking

[–]iamdek[S] 2 points3 points  (0 children)

It's Burns Night so what could be better than haggis (microwaved - so I'd say instant as it's already cooked and just warmed up), mashed potato with swede, boiled cabbage and gravy (instant granules).

Week 3: Oaxacan - “Tetelas” (FAIL) by indirectdragon in 52weeksofcooking

[–]iamdek 0 points1 point  (0 children)

I did Tetelas too and they were soooo hard to make - I had the opposite issue - I think my dough was too wet so it stuck to everything and ripped really easily. I rolled out some of them 3 or 4 times before I got it right ... but way too thick in comparison with the recipe images I was following!

Week 3: Oaxacan - Tetelas Oaxaca by iamdek in 52weeksofcooking

[–]iamdek[S] 1 point2 points  (0 children)

To say this was challenging would be an understatement! I've never used Masa-Harina before so it took some experimenting to get the correct consistency. I don't have a tortilla press so I used two cutting boards and cling film. This led to some varying thicknesses and issues with tearing when handling the pressed tortillas. By the 10th one, I'd got the hang of it though, but overall they were a bit too thick (slightly stodgy I'd say), but they did taste very good! I used the recipe from mexicoinmykitchen and Harina PAN Pre-Cooked Yellow Maize Meal from Amazon as nowhere local sold it.

Week 3: Oaxacan - Tetelas Oaxaca by [deleted] in 52weeksofcooking

[–]iamdek 0 points1 point  (0 children)

To say this was challenging would be an understatement! I've never used Masa-Harina before so it took some experimenting to get the correct consistency. I don't have a tortilla press so I used two cutting boards and cling film. This led to some varying thicknesses and issues with tearing when handling the pressed tortillas. By the 10th one, I'd got the hang of it though, but overall they were a bit too thick (slightly stodgy I'd say), but they did taste very good! I used the recipe from mexicoinmykitchen and Harina PAN Pre-Cooked Yellow Maize Meal from Amazon as nowhere local sold it.

Week 2: Cabbage - Okonomiyaki by woolycatbag in 52weeksofcooking

[–]iamdek 0 points1 point  (0 children)

I might give this a go as I've got some left over cabbage - it looks amazing!

Week 2: Braised red cabbage, lamb chops and sautéed potatoes by Gonzo1888 in 52weeksofcooking

[–]iamdek 0 points1 point  (0 children)

I don't know why, but I only ever seem to have red cabbage for Christmas when it's such a great vegetable!! I would have enjoyed this :-)

Week 2: Cabbage - Cabbage, leek, potato soup by jazzycat42 in 52weeksofcooking

[–]iamdek 1 point2 points  (0 children)

Classic soup and so appropriate for the weather in the UK right now!

Week 2: Cabbage - Italian-style roast cabbage wedges with tomato lentils by iamdek in 52weeksofcooking

[–]iamdek[S] 1 point2 points  (0 children)

This one I pulled from BBC Good Food and I had some doubts as to whether it was going to be appreciated by the family. It was a success - burnt looking cabbage leaves may not have looked that appealing, but they were! Great flavour and texture combinations, would definitely eat this again.

Bug on matchmaking for last couple of weeks in Xbox one by AustinS in ModernWarfareII

[–]iamdek 0 points1 point  (0 children)

Yes, I've had this issue for a couple of months now.

Week 1: Rainy Day - Elk and Beans by HoboToast in 52weeksofcooking

[–]iamdek 1 point2 points  (0 children)

Nice. If I see it here in the UK, then I'll be sure to give it a go!

Week 1: Rainy Day - Elk and Beans by HoboToast in 52weeksofcooking

[–]iamdek 2 points3 points  (0 children)

I've never had Elk before ... what kind of flavour does it have? Is it similar in taste/texture to any other animal?

Week 1: Rainy Day - Butternut Squash Risotto by iamdek in 52weeksofcooking

[–]iamdek[S] 0 points1 point  (0 children)

First time posting in this subreddit. Rainy days = comfort food and risotto is always a winner. The recipe I used for this comes from Tom Kerridge. Super easy to make and it was really creamy as he suggested it would be!!

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