revtothelimit - motorbike forum

I've had steps app on my phone about 8 years.
Since I got this puppy I'm doing more. Never averaged 8 mile a day before.

Folk take care of their money.

No-one takes care of their health more than me

weeksy wrote: Mon Feb 16, 2026 8:16 am

weeksy wrote: Sun Feb 15, 2026 9:10 am Kippers for breakfast.

At hotel not home as we've got a viewing later.

I had scallops last night too. I do love a bit of seafood

Viewing apparently went really well. Which makes us very happy. We'll wait and see if that turns into an offer. Some people have had pretty weird reasons for rejecting it lately so a positive one is welcome, even if they don't end up buying it.
The other property in the village that was sort of 'competition' is no longer on the market too, so that can only help. Lets see what comes in the next few days.

Did the viewing convert to an offer?

Scallops rolled in bacon!

A mate used to run a fishing boat and often dropped me a bucket of clams. Lovely.

Taipan wrote: Wed Feb 25, 2026 10:12 am Scallops rolled in bacon!

One of my favourite ways to eat scallops! Also, add black pudding on the side

Are they called devils on horseback, or am I thinking of something else?

KungFooBob wrote: Wed Feb 25, 2026 4:13 pm Are they called devils on horseback, or am I thinking of something else?

Yup.

(Angels on horseback are oysters wrapped in bacon).

Edit: Err...nope Devils are dates not scallops. Soz.

Chatting to a colleague earlier. He's Spanish and speaks French (probably like a Spanish cow!) and I speak no Spanish and speak French (probably also like a Spanish cow!) - he chatted away at me for ages, because of the accent I didn't get everything, but we got through mostly.

Then I mentioned that I still have issues pronouncing the "ou" sound in words. I know how it should sound and I think I pronounce it right, until the person I'm talking to give me that little smirk !!

Anyway - I told him that I have an English friend (doesn't live here) that told me he never uses the word "beaucoup" because he's worried it will sound like "beau cul" - essentially beautiful ass/butt Which got me worried because I use "Coucou" a lot (basically a friendlier/cuter version of Salut and only for good friends) so then I was worried that now I was saying cul cul - bum bum !


THEN - this colleague said " yeah but the french, they say barbeque !! "

Honestly we were both howling with laughter as, whilst it doesn't actually work, in both our heads it's like

"come to a BBQ" - "Come to a grilling of butts"

Count Steer wrote: Wed Feb 25, 2026 4:18 pm

KungFooBob wrote: Wed Feb 25, 2026 4:13 pm Are they called devils on horseback, or am I thinking of something else?

Yup.

(Angels on horseback are oysters wrapped in bacon).

Do they taste better wrapped in bacon? Or can you only taste the bacon, which would make the oyster take better!

I've only found oysters to taste of whatever you add to the thick sea water taste/texture !!

Noggin wrote: Wed Feb 25, 2026 4:20 pm

Count Steer wrote: Wed Feb 25, 2026 4:18 pm

KungFooBob wrote: Wed Feb 25, 2026 4:13 pm Are they called devils on horseback, or am I thinking of something else?

Yup.

(Angels on horseback are oysters wrapped in bacon).

Do they taste better wrapped in bacon? Or can you only taste the bacon, which would make the oyster take better!

I've only found oysters to taste of whatever you add to the thick sea water taste/texture !!

No idea Nogs, only eaten raw oysters twice and wondered what the fuss was about. (They used to be 'poor man's food' once upon a time it's only recent times that they've gone all lah-di-dah).

Have had them cooked in a beef stew and that was but whether it was worth the added cost I dunno.

Count Steer wrote: Wed Feb 25, 2026 4:29 pm

Noggin wrote: Wed Feb 25, 2026 4:20 pm

Count Steer wrote: Wed Feb 25, 2026 4:18 pm

Yup.

(Angels on horseback are oysters wrapped in bacon).

Do they taste better wrapped in bacon? Or can you only taste the bacon, which would make the oyster take better!

I've only found oysters to taste of whatever you add to the thick sea water taste/texture !!

No idea Nogs, only eaten raw oysters twice and wondered what the fuss was about. (They used to be 'poor man's food' once upon a time it's only recent times that they've gone all lah-di-dah).

Have had them cooked in a beef stew and that was but whether it was worth the added cost I dunno.

Yeah, I didn't "get" the fuss either! Thick seawater doesn't seem worth the money! They're very popular up here, weird considering how far from an actual sea we are!! LOL

KungFooBob wrote: Wed Feb 25, 2026 4:13 pm Are they called devils on horseback, or am I thinking of something else?

That's dates wrapped in bacon I think. Which I don't think I've ever actually tried, but sounds nice.

Noggin wrote: Wed Feb 25, 2026 4:32 pm

Count Steer wrote: Wed Feb 25, 2026 4:29 pm

Noggin wrote: Wed Feb 25, 2026 4:20 pm

Do they taste better wrapped in bacon? Or can you only taste the bacon, which would make the oyster take better!

I've only found oysters to taste of whatever you add to the thick sea water taste/texture !!

No idea Nogs, only eaten raw oysters twice and wondered what the fuss was about. (They used to be 'poor man's food' once upon a time it's only recent times that they've gone all lah-di-dah).

Have had them cooked in a beef stew and that was but whether it was worth the added cost I dunno.

Yeah, I didn't "get" the fuss either! Thick seawater doesn't seem worth the money! They're very popular up here, weird considering how far from an actual sea we are!! LOL

There are still a few 'Guinness and oysters' bars in London which seem popular and I'd guess that the combination works. There's a dish with a name I can't remember of oysters cooked in a Guinness batter which I'd be happy to try. (I like moules and they're shellfish!).

Sunny wrote: Wed Feb 25, 2026 5:06 pm

KungFooBob wrote: Wed Feb 25, 2026 4:13 pm Are they called devils on horseback, or am I thinking of something else?

That's dates wrapped in bacon I think. Which I don't think I've ever actually tried, but sounds nice.

You're right...I think I've been given a bum steer on the scallops. A quick delve suggests they're called 'bacon wrapped scallops'.

Count Steer wrote: Wed Feb 25, 2026 5:09 pm

Noggin wrote: Wed Feb 25, 2026 4:32 pm

Count Steer wrote: Wed Feb 25, 2026 4:29 pm

No idea Nogs, only eaten raw oysters twice and wondered what the fuss was about. (They used to be 'poor man's food' once upon a time it's only recent times that they've gone all lah-di-dah).

Have had them cooked in a beef stew and that was but whether it was worth the added cost I dunno.

Yeah, I didn't "get" the fuss either! Thick seawater doesn't seem worth the money! They're very popular up here, weird considering how far from an actual sea we are!! LOL

There are still a few 'Guinness and oysters' bars in London which seem popular and I'd guess that the combination works. There's a dish with a name I can't remember of oysters cooked in a Guinness batter which I'd be happy to try. (I like moules and they're shellfish!).

I think I'd be ok if they were battered in something. But that's kinda my point - is there any point if they only taste of what you serve them or cover them with?

I like moules, but I guess they generally taste of garlic butter and wine? Bit like snails!!

It's probably a bit to do with the texture as I get put off by odd textures!!

Noggin wrote: Wed Feb 25, 2026 6:06 pm

Count Steer wrote: Wed Feb 25, 2026 5:09 pm

Noggin wrote: Wed Feb 25, 2026 4:32 pm

Yeah, I didn't "get" the fuss either! Thick seawater doesn't seem worth the money! They're very popular up here, weird considering how far from an actual sea we are!! LOL

There are still a few 'Guinness and oysters' bars in London which seem popular and I'd guess that the combination works. There's a dish with a name I can't remember of oysters cooked in a Guinness batter which I'd be happy to try. (I like moules and they're shellfish!).

I think I'd be ok if they were battered in something. But that's kinda my point - is there any point if they only taste of what you serve them or cover them with?

I like moules, but I guess they generally taste of garlic butter and wine? Bit like snails!!

It's probably a bit to do with the texture as I get put off by odd textures!!

Hmm....you've got me thinking that it's time to try them again just to see if my first couple of impressions were right. (I think I just had a squeeze of lemon on them because I remember the woman colleague (from Eire) I was with delighted in showing me how they react when you hit 'em with the lemon. That was a bit off-putting but I soldiered on.

I'm definitely game to try the Guinness battered ones. Millionaire's scampi! Apparently it's a popular St Patrick's Day thing.

Having an empty seat next to me on the plane. Winning.

13 years since i last had a cigarette.

Noggin wrote: Wed Feb 25, 2026 6:06 pm

Count Steer wrote: Wed Feb 25, 2026 5:09 pm

Noggin wrote: Wed Feb 25, 2026 4:32 pm

Yeah, I didn't "get" the fuss either! Thick seawater doesn't seem worth the money! They're very popular up here, weird considering how far from an actual sea we are!! LOL

There are still a few 'Guinness and oysters' bars in London which seem popular and I'd guess that the combination works. There's a dish with a name I can't remember of oysters cooked in a Guinness batter which I'd be happy to try. (I like moules and they're shellfish!).

I think I'd be ok if they were battered in something. But that's kinda my point - is there any point if they only taste of what you serve them or cover them with?

I like moules, but I guess they generally taste of garlic butter and wine? Bit like snails!!

It's probably a bit to do with the texture as I get put off by odd textures!!

How often do we have any food cooked on its own though? Most things come with a flavoured seasoning or cooked/doused in a gravy/sauce etc!

Taipan wrote: Wed Feb 25, 2026 8:51 pm

Noggin wrote: Wed Feb 25, 2026 6:06 pm

Count Steer wrote: Wed Feb 25, 2026 5:09 pm

There are still a few 'Guinness and oysters' bars in London which seem popular and I'd guess that the combination works. There's a dish with a name I can't remember of oysters cooked in a Guinness batter which I'd be happy to try. (I like moules and they're shellfish!).

I think I'd be ok if they were battered in something. But that's kinda my point - is there any point if they only taste of what you serve them or cover them with?

I like moules, but I guess they generally taste of garlic butter and wine? Bit like snails!!

It's probably a bit to do with the texture as I get put off by odd textures!!

How often do we have any food cooked on its own though? Most things come with a flavoured seasoning or cooked/doused in a gravy/sauce etc!

Hmmmm - not really. Most things have a taste of their own and other things complement that, no? Scallops + bacon + black pud

I mean, would you willingly just chew a cold oyster with no added flavour? The texture is a bit off for me (as I've said, thick, stodgy sea water) but the flavour is basically just sea water. Maybe that's a flavour people do like on it's own?

I have eaten and enjoyed snails, but that's the garlic butter. So I don't bother now because, what's the point of chewing garlic butter flavoured chewy things!! Mussels, for some reason I like the texture and yes, the garlic, butter, white wine doesn't put me off

I suspect maybe battered oysters would be nice, but that would be the batter! (Although as I'm not a fan of Guinness, maybe not so much!)


Maybe this is a convo a bit like the anti pineapple on pizza - except I'm not nearly as vitriolic about oysters and happily sit with people eating them and make no comment!! (Only commenting on here to see why people do actually like stodgy sea water )