If he's too busy, a controversial thing could be to ban all email adresses, which will stop anyone applying for membership, but also stop the spam immediately, and then make a forum member a moderator to stop flame wars.

There haven't been any any flame wars so far and when there are the admin can moderate them.

And lets hope that we dont get any


I knew i spoke to soon

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RIP Edgar. I am going to miss you.

there's a flame war going on at the BBC weather centre forum


apparently someone accused Bill Giles of fixing the weather so his prize turnip could win the south east kent enormous vegetable competition

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...The wise.....are silent.....

after reading this thread I can't get that bloody song out of my head...'spam! spam! spam! spam!....lovely spam!...wonderfull spam spam spam spam......'

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You can take a horse to water but you can't make it drink...but if you get it to float's on it's back then you've got something...

I used to rilly enjoy a salad with a couple of thick slices of spam, placed just so on de plate with a dollop of pick ul

also my schule I attended in between bunking off in the early '70's did a superb spam fritter luncheon (see recipe unnerneath). Many kiddies hated them and binned them in the pigswill bin....But we used to retrieve them, dry them out and use them as weapons against the toffs from the local GraMMar schule.

BM


recip:

SPAMTM fritters
This traditional fritter recipe comes from the 'SPAM COOKBOOK' by Marguerite Patten.

Preparation:
10 minutes
Cooking:
3-6 minutes
Serves 4

INGREDIENTS
340g/12oz SPAM® Chopped pork and ham

Oil for frying or deep frying

Batter:

125g/4oz (1 cup) Plain flour

Pinch of salt

1 Large egg

125ml/4 fl oz (half cup) Milk, or milk and water, or water, or beer*


METHOD
1. Mix together all the batter ingredients in a bowl. The mixture should be thick, in the proportions given above, in order to coat the SPAM® well. Cut the SPAM® into 8 slices.

2.Meanwhile, heat 2-3 tablespoons oil in a frying pan or wok, or heat a depth of oil in a deep-fryer to 170oC/340oF or until a cube of day-old bread turns golden in 1 minute.

3. Coat the SPAM® slices once or twice with the batter then drop them into the cold oil. If shallow frying allow 2-3 minutes on each side; if deep frying allow a total cooking time of 3-4 minutes, turning over the fritters as required. Drain on kitchen paper. Serve with mash.

*Colin, please advise type of BOOZE


** pleeze note: spam is a registered trademark (I was advised by my Culinary Legal Team)

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...The wise.....are silent.....

ROFL! My share portfolio is pretty impressive now too

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He's not the Messiah, he's a very naughty boy!

Thats an absolute Gem

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RIP Edgar. I am going to miss you.

[quote="bigmoog"

*Colin, please advise type of BOOZE


Scrumpy Jack would go down an absolute treat with that

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RIP Edgar. I am going to miss you.

Ha ha ha. Finally got it. Sorry, I'm being a bit dense today.

I see that the spammers are registered as user 207. Only a matter of time before they post more drivel. BTW, their spelling is atrocious.

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"In the absurd often lies what is artistically possible." - Edgar Froese

Probably not. Maybe Admin. should take a more proactive stance.

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"In the absurd often lies what is artistically possible." - Edgar Froese

There is always the security code sign up doofer that prevents machines "registering" on many sites. Can't be too hard to incorporate that in the sign up procedure, shirley?

I see that Johannes Schmoelling's message board has been shutdown thanks to the spammers. Very sad. Is this what they hope to achieve?

Hopefully a f***** good kicking

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RIP Edgar. I am going to miss you.