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No, its been around much longer than that. I seem to remember hearing it was 1st used by American forces during WWII, could be wrong though.Originally Posted by jeex
EDIT: Found this: http://dictionary.reference.com/search?q=fubar
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Yes, FUBAR was used by US forces in the Pacific theatre in WW2 (and who knows, it may be older than that).
GMatov is right about IMHO, but TANSTAAFL is from Heinlein?! Who'da thunk it! I had no idea; I thought it was one of those nice little pieces of folk wisdom that's been around since Aritstotle was a wee lad!
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They go on about FUBAR in Saving Private Ryan don't they
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Bugster,
Thanks for the link to the dictionary, never used it before.
Phantom,
Heinlein, "The Moon Is A Harsh Mistress", '40's I think. Shows that way in the link above, also, the only reference to its origin.
FUBAR, I always used "repair", not recognition, service in the 60's. Rarely, today, noone else knows what the hell you're talking about.
Link above also says "humble".
Good thread, gets you thinking, have a mag with a ton of them, don't wanna cheat, here, so will let you guys get as many as you can.
Cheers,
George
I reserve the right to enter a correction, here and there, but that's it.
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Nope this cant be right .. a whole indian meal can never fit on one plate! It must be partially distributed around the plate on the table.. the greater the radius, the more Lager(cobra/tiger) has been drunk!Currymans guide to fitting a whole indian meal on one plate with menusCorned beef is now made to a higher standard than at any time in history.
The electronic components of the power part adopted a lot of Rubycons. -
I'll explain one more time!!Originally Posted by Rabidog
indian meal on one plate with menus can be done aslong as it's single layer(just curry and rice.
now if you want to put dual layer onto one plate a little bit of patience is called for and you need a program called as big as a turkey tin.
It allows you to put curry(any variation, including xcurry and xscurry) and rice and chips and onion salad and mint sauce and mango chutney and poppadums all onto the same plate without any loss of quality[/quote] -
Baldrick, or any other high powered Mod,
Have you lot been messing with my settings or something.
i'm quoting just like i was in test forum but the bloody thing won't work
worked fine in test - i'm starting to look pretty daft
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Originally Posted by currymanBaldrick, or any other high powered Mod,
Have you lot been messing with my settings or something.
i'm quoting just like i was in test forum but the bloody thing won't work
worked fine in test - i'm starting to look pretty daft
Stop, it you're killing me!
Originally Posted by curryman
Let me try and help you.
What are you trying to do there?
YOu've put it in bold but if you want to creat a link to another website, as in web address here ] site name turkey thing here then that's how you do it.
And you added for bold too?
Was that intentional?
Here, this should help
If you want to add the authors name to the 'quote' text then just add this after the first img:
="Will Hay" then don't forget the ] after
Good luck...
...or stop trying, my sides are aching 
Willtgpo, my real dad, told me to make a maximum of 5,806 posts on vcdhelp.com in one lifetime. So I have. -
Thank you Will,
I've wrote it all down for future use on a nice piece of paper by here right next to my keyboard
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Come on then, let's see youOriginally Posted by currymanThank you Will,
I've wrote it all down for future use on a nice piece of paper by here right next to my keyboard
1) post a link
2) post a picture and
3) use a quote without pressing the 'quote] button.
Show me my time wasn't wasted, and if you get it wrong, post again (I could do with another laugh, crap afternoon).
Will Haytgpo, my real dad, told me to make a maximum of 5,806 posts on vcdhelp.com in one lifetime. So I have. -
And yes, curryman, this will all be on the cumilitive final, so you better study up.
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Right, Here goesOriginally Posted by Wilma Hay
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Bollocks!!
i'll try again -
you can find everything you need to know about piss taking herehttps://www.videohelp.com/forum/viewtopic.php?t=202343&postdays=0&postorder=asc&start=0
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My kids 3 years ago -
[/quote]Originally Posted by curryman
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oh! for fu.ks sake
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Originally Posted by curryman
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My cousin and his wife are visiting from india and she made for us this thing called "lemon chicken"...best food I've had in a while.
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some of the stuff I have seen on this site certainly fits the
YGBSM mold -
Whats that?Originally Posted by edsmith
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curry,
"you gotta be sh$tting me". -
Honestly
I don't know, what does it stand for?
edited: oh shit! - i just realised you were telling me what it means, I thought you were mocking me for not knowing what it was
Doh!!! -
I make a sausauge soup that everyone likes. It goes well with garlic or cheese bread, toasted.
You'll need:
1 onion, medium to large
2-3 cloves of garlic
parsley (I prefer fresh, but it doesn't make a big difference)
eggplant (optional)
1lb. of italian sausage, mild or spicy
1 can tomato soup
1 can beef broth
pasta of choice (simple shape pastas work, but adding stuffed pasta shapes work better, if you decide against the eggplant)
Chop up the onion and mince the garlic. Chop up the eggplant into about 3/8" chunks, if you plan on adding eggplant. You should also soak the eggplant bits in water for about 30 minutes, to get rid of some of that chemical that makes your joints sore. You won't need the parsley until it's ready to serve, but you might as well chop some up at this point, to avoid washing the cutting board more than you need to.
Remove the sausages from their casing and cut into meatball sized chunks.
Toss the sausages into a 4 quart-ish pot and brown them. About halfway through, throw in the onions and garlic. Keep cookin' until the sausage chunks are nice and browned.
Add the soups and bring to a boil, then simma for about an hour, covered. You can skip the simmering step if you're in a rush, but this allows for the flavors to come together more.
Add the eggplant and pasta at this point and bring to a boil again. Once a boil is reached, simmer for about another 30 minutes, or until the pasta is to your liking. Top with chopped parsley and serve with bread of choice.
Additonal notes:
I don't really like eggplant, so I find that one whole eggplant is waaaay too much. I usually use half or less.
This makes enough soup to feed about three adults, main course portions. The soup has meat, an optional vegetable, and carbs, so it's pretty filling.
This soup also freezes well and is a perfect "next day" soup. I usually make it a day in advance, when I bring lunch for my crew. -
curryman,
works for most situations.
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You really should keep some things to yourself my jalfrezi-challengd friend!Originally Posted by curryman
Willtgpo, my real dad, told me to make a maximum of 5,806 posts on vcdhelp.com in one lifetime. So I have.
Quote
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