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Flu is cutting down my fun

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bikedemon99
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Joined: 24 Nov 2008
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PostPosted: 14:25 - 11 Jan 2009    Post subject: Flu is cutting down my fun Reply with quote

Happy new year guys, f***king dieing of the flu and I cant get out at all, this is really getting me down 4 days now and no sign of an improvement, happy riding
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arry
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PostPosted: 14:26 - 11 Jan 2009    Post subject: Reply with quote

killin' me as well Sad hate it - won't just go away and leave me alone!!
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Mister James
I want to believe!



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PostPosted: 14:30 - 11 Jan 2009    Post subject: Reply with quote

If it's anything like the flu bug that hit me just before Christmas, expect it to rumble on for a few more days. I was in bits for a week, and was still feeling a bit pants for another 7 days after that!
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bikedemon99
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PostPosted: 14:45 - 11 Jan 2009    Post subject: Reply with quote

Mister James wrote:
If it's anything like the flu bug that hit me just before Christmas, expect it to rumble on for a few more days. I was in bits for a week, and was still feeling a bit pants for another 7 days after that!


Thats reassuring tho I gotta say it feels its gonna go on that long
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The Tot
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PostPosted: 15:00 - 11 Jan 2009    Post subject: Reply with quote

Honey and lemon tea is the best way to go. A lot of rest and paracetamol - don't bother wasting your money on beechams flu etc. I had it after christmas, but then i had to ride back up to loughborough for uni and i've got a second bout of it because i thought i was well enough to travel. So do take plenty of rest guys, don't want people falling off their bikes.
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smithy1219
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PostPosted: 19:12 - 11 Jan 2009    Post subject: Reply with quote

I had flu a few months ago. Could not get out of bed for about a week then took another 2 weeks to fully recover.

Look on the bright side...you will never see a cold as being all that bad ever again after having flu!
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neatbik
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PostPosted: 20:01 - 11 Jan 2009    Post subject: Reply with quote

3 weeks on and im just starting to feel normal again, its an absolute bitch of a bug.
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arry
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PostPosted: 20:06 - 11 Jan 2009    Post subject: Reply with quote

beatnck2 wrote:
3 weeks on and im just starting to feel normal again, its an absolute bitch of a bug.


Great, got another week or so of it left then Rolling Eyes There was me hoping to put some miles on the bike next week since the weather appears to be warming up a bit.
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neatbik
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PostPosted: 20:13 - 11 Jan 2009    Post subject: Reply with quote

You might be ok mate. The problem was it went, then came back with a vengeance 3 days later. Mrs Beatnck got it but she was fine after a week.
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arry
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PostPosted: 20:15 - 11 Jan 2009    Post subject: Reply with quote

beatnck2 wrote:
Mrs Beatnck got it but she was fine after a week.


surely she got a different flu fella? She can't have had your man-flu Laughing (at least I bet that's what you're telling her)
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ms51ves3
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PostPosted: 20:18 - 11 Jan 2009    Post subject: Reply with quote

Steam is the cure.

Breath in steam 3 times a day.

I do this and my cold is gone within 3 days.

I've got one of these but you can just use a bowl and a towel.

https://www.westons.com/acatalog/cle235g_large.jpg
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Ariel Badger
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PostPosted: 20:27 - 11 Jan 2009    Post subject: Reply with quote

Jar after jar of this stuff wrapped in chupatis will cure you overnight.
https://www.pataks.co.uk/products/viewproduct.php?id=6&offset=0&amount=5&sort=r&strName=lime&idProduct=&idHeat=5&strSignature=&idCategory=
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neatbik
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PostPosted: 20:39 - 11 Jan 2009    Post subject: Reply with quote

I'll try that next time Wali. In fact i've been meaning to pick your brains on how to cook the perfect curry from scratch, these jar sauces just aint the real thing. Confused
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arry
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PostPosted: 20:44 - 11 Jan 2009    Post subject: Reply with quote

beatnck2 wrote:
I'll try that next time Wali. In fact i've been meaning to pick your brains on how to cook the perfect curry from scratch, these jar sauces just aint the real thing. Confused


I'll mail you a recipe if you want dude, I'm actually doing an Indian cookery course at the moment Thumbs Up

/hijack
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ms51ves3
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PostPosted: 21:01 - 11 Jan 2009    Post subject: Reply with quote

arry wrote:
beatnck2 wrote:
I'll try that next time Wali. In fact i've been meaning to pick your brains on how to cook the perfect curry from scratch, these jar sauces just aint the real thing. Confused


I'll mail you a recipe if you want dude, I'm actually doing an Indian cookery course at the moment Thumbs Up

/hijack


Make a thread please Thumbs Up Mr. Green
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arry
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PostPosted: 21:42 - 11 Jan 2009    Post subject: Reply with quote

LOL - ok dude, let me have until mid week and I'll type out a few recipes Thumbs Up
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gr82bthe1st
Scooby Slapper



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PostPosted: 17:24 - 12 Jan 2009    Post subject: Reply with quote

same here! i f-in hate it.

although, i get to miss a couple days off work and college which aint all that bad, but i can barely bring myself to walk let alone ride a bike Laughing

everyone seems to be getting this flu thats going around!

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colin1
Captain Safety



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PostPosted: 18:24 - 12 Jan 2009    Post subject: Reply with quote

beatnck2 wrote:
I'll try that next time Wali. In fact i've been meaning to pick your brains on how to cook the perfect curry from scratch, these jar sauces just aint the real thing. Confused


A good start, is getting the whole spices that you grind yourself. In the same way that freshly ground coffee is better but more so.

To grind the spices, you will need either a mortar and pestle, or an electric coffee grinder (often comes free with a blender).

Difference aromatic spice blends are used in different parts of india, so north india tends to be coriander seed and cumin, while sri lanka is mustard seeds, and fennel seeds, maybe with a bit of cinammon.

Chilli, garlic, and root ginger is pretty standard throughout i think.

A tip taught to me by a sri lankan is to roast the spices before grinding. This means heating the spices in a dry pan for a few seconds until they darken. It has a similar effect on spice flavours as roasting does to peanuts, makes them more mellow and brings out deeper richer flavours.

Oil will carry flavour more than water, and some spices have very light lemony flavours that will be lost in long cooking, so one trick can be to add a bit of ground spices fried in a little oil to a curry at the end of its cooking. Lentils are often served this way.

One trick that restaurants use, is to cook meat and sauce separately and just mix when serving.

The meat is cubed and roasted or fried until just tender, so not cooked for long, while the sauce is cooked in a big batch over a low heat and used as needed.

You will get to know the flavours of different spices, you will need much more coriander seed than anything else as its flavour isnt as strong as other things.

There is a brand of bottled sauce called geetas, that comes with its own spice sachet, and jar of sauce, that are mixed for cooking. This preserves the spices flavours, but could also mean that you could experiment with doing your own spice mixes that you freshly grind, without having to learn how to make the rest of the sauce too.

Another good alternative to just relying on a whole jar, is to get curry paste, that you then add other things to, like a can of coconut milk.

Often the bulk of a curry sauce, is liquidised fried onions.
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Ariel Badger
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PostPosted: 19:06 - 12 Jan 2009    Post subject: Reply with quote

beatnck2 wrote:
I'll try that next time Wali. In fact i've been meaning to pick your brains on how to cook the perfect curry from scratch, these jar sauces just aint the real thing. Confused


The Perfect curry is easy. I just go around to Mrs Parveen's house next door and look hungry Very Happy
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Ariel Badger
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PostPosted: 19:07 - 12 Jan 2009    Post subject: Reply with quote

arry wrote:
LOL - ok dude, let me have until mid week and I'll type out a few recipes Thumbs Up


Put it in "Random Banter" and I will add a few of mine (Or Mrs P;s).
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neatbik
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PostPosted: 20:23 - 12 Jan 2009    Post subject: Reply with quote

arry wrote:
beatnck2 wrote:
I'll try that next time Wali. In fact i've been meaning to pick your brains on how to cook the perfect curry from scratch, these jar sauces just aint the real thing. Confused


I'll mail you a recipe if you want dude, I'm actually doing an Indian cookery course at the moment Thumbs Up

/hijack


That would be great mate.
And Col, cheers for that, im def going to have a try at it. Karma Thumbs Up
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Ariel Badger
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PostPosted: 21:35 - 12 Jan 2009    Post subject: Reply with quote

Wali's Birmingham potatoes

Some small salad tatties cut into 6mm slices with the skin on that have been boiled for 20 mins.
tea spoon of cumin seeds
tea spoon of coriander seeds
tea spoon of black onion seeds
2 teaspoons of crushed dried red chilli
2" of casia bark
6 green caradoms
2 Bay leaves
1/2 teaspoon of asafoetida
Teaspoon of tumeric
Juice of half a lemon
dash of salt

Put all the spices up to and including the bay leaves in a flat pan with a liberal splash of olive oil and heat until the seeds start to pop, add the tatters and other ingredients and move about with a spatula to coat the spuds well, add a wine glass of water.
Cook for 15 mins but do not allow to dry off ( add a little more water if needed) until the very end.
Eat with dal, lime pickle and chupatis.
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craigs23
Mr Muscle



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PostPosted: 06:50 - 13 Jan 2009    Post subject: Reply with quote

At least it's hitting you now rather than ruining your Christmas and New Year's Celebrations. Neutral
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