Signature size

I notice the ruling states signature images of no more than 500(L) x 90(H)
This gives an area of 45,000 pixels
I know the reason why the dimensions are as stated above are because if they were the other way it would take an age to scroll to the next post.
How about an upper limit of 225(H) x 200(L) or vice versa?
This would equate to an area of 45,000 pixels
It's a lot easier to resize a pic to a square as against a rectangle.

Just a thought chaps.

Auto Save

Hey Grinler is there any chance of setting sent pm's to auto save into the Sent box rather than tick each time please.
I keep forgetting to do it.

Wanna stay healthy?

It's simple.
Just have a diet of good beer, wholemeal bread and the finest canadian mature cheddar.
That's it.

Onion Bhajis

Onion Bhajis are onions deep fried in a spicy batter type mix.
Very nice.

5 medium sized Onions
1 fresh Green Chilli
2 tsps Ginger & Garlic paste
200g Gram flour (Besan/Chickpea Flour)
½ tsp Baking Powder
2 tsp Curry Powder
¼ tsp Chilli Powder (or to taste)
2 tsps Ground Cumin
1 tsp Ground Coriander
Salt and Pepper to taste
Water

Method:

1. Finely chop one of the Onions and the Green Chilli.

2. Sieve the Gram into a large bowl and add the Curry Powder, Chilli Powder, Baking Powder,

Ground Cumin, Coriander, Ginger and Garlic paste and Salt and Pepper.
Now add the finely chopped Onion and Chilli.

3. Slowly add water, whilst stirring the mixture, until you get a thick batter.

4. Now, coarsely chop the remaining 4 Onions and add them to the batter. Mix well, and leave

to stand for 10-minutes.

5. Heat a Deep Fat Fryer to 190C – and carefully lower 3 or 4 golf ball sized Bhaji’s into

the oil. Remove when crisp and brown.

Note: you can use a Wok with very hot oil instead of deep fat fryer. In this instance,

flatten the bhaji using a spatula when placing in the oil and fry one side completely before

turning over.

Serve with Chutneys and/or Raita.

Where not to look.

I feel sorry for this guy.