The time has arrived!!!

sm4sh wrote:n Ally im 23 :lol:

Sm4sh,
I thought you were only a youngster! :D

I'm 49 and my older daughter is 23. It's nice to have you around, as a bit of a contrast to us oldies :D

And on the subject of Bulgarian food not being hot - they seem to like it that way in Borovets, I don't know why.

Ally

AllyG wrote:

sm4sh wrote:n Ally im 23 :lol:

Sm4sh,
I thought you were only a youngster! :D

Ally

Hah ! Age ! According to DaveMac I am hardly past puberty :mrgreen:

OldAndy wrote:

AllyG wrote:

sm4sh wrote:n Ally im 23 :lol:

Sm4sh,
I thought you were only a youngster! :D

Ally

Hah ! Age ! According to DaveMac I am hardly past puberty :mrgreen:

Andy, I'm not certain those were my exact words!!!

:lol: Come on i... i cant be the youngest on here ???
Getting into Skiing young, best way for it!
Why do they like to have their food cool? bit weird init?

Dave Mac wrote:Andy, I'm not certain those were my exact words!!!

Of course; I had to paraphrase as this is an open forum and people of tender years and sensitive dispositions may read it.
:thumbup:

sm4sh wrote: Why do they like to have their food cool? bit weird init?

Well - cold outside makes a difference but another factor is the altitude and the boiling point of water, which decreases with altitude.
So food gets to boiling point but at a lower temperature.
And I'm not going to go and find a link to the charts, but a soft boiled egge at 1800m needs 6 mins.

ahh well ya learn something every day. i never new that. Wonder why that is though ...

I had no trouble preparing hot food for all of us in our apartment in Courchevel 1550, which I believe is slightly higher than Borovets at 1350.

Although I agree the air pressure does have an effect on cooking at altitude - cakes tend to rise too much and then collapse, for example, if you try making them the same way you do at home :lol:

Ally