C126

Thanks for this. I had quite forgotten the 'Datsun' from my childhood, I see a now discontinued brand. I used to get a lift in Winter to primary school in a grey, B-reg., Mk. I Cortina, so this will be a good excuse for a model. I thought coal merchants had the reputation for being well off, so a Jag would be nice, but a bit too 'flash', I think. Many thanks again.

Thank you all so much for your replies, and so swiftly! It had not occured to me the cars should be 'older': this would stretch the range available. I will amend my list accordingly, and browse the Oxford catalogue again (e.g., the Austin Maxi). I liked especially the harpsichord builder... Many thanks again to you all.

Please could someone advise me as to the suitability of various model motor-cars for my mid-1970's Southern Region goods yard. Growing up in the 1970's, I recognise the Oxford Diecast models available, but not coming from a car-owning household do not know their class/income signification. With room for four models, I picked the following staff: Coal merchant, aggregates merchant, Yard Foreman (is this the correct term for the boss of the Goods Yard?), and Shunter (on foot, not the loco driver). Others can park theirs 'off layout', and my partner remarked not as many people owned motor-cars then, so I can pose a few bicycles for the digger drivers. I have in mind the following, picked either on childhood 'appreciation' or reading Wikipedia: Coal merchant: Austin Princess. Aggregates merchant: Rover P6. Yard Foreman: Citroen DS19 (is this too exotic?!). Shunter: Ford Fiesta Mk. I? Ford Escort Mk. II? Is this credible? If any car-drivers or sociologists can offer advice, I will be forever grateful. Final purchases when the shops reopen depend on their stock, of course! Thanks, as always, for sharing your thoughts.

Please accept my apologies for taking so long to reply. Clearly, I have something wrong with my 'settings' and 'Notifications', as I was not informed of your kind comment. It was the Newhaven traffic (and seeing writings of Eastbourne's Crumbles shingle extraction many years ago) of which I was thinking, when building the aggregates yard. I did not know the modern Newhaven depots held quarried stone as well. I admit I avoided their designs as being 'too new', rather than the declining 1970's aesthetic I am after. However, I should use them as the basis for the minerals' colours if nothing else: my multi-cloured 'shingle' is a little too red, compared to my childhood memories of Sussex beaches sprinkled with orange pebbles. Something to re-do later. Many thanks again for all your contributions.

It has been added to my procurement list for Easter, along with Andy Gibbs's offerings and a few others from Amberley (the Hereford trains title looks very useful as well). Looking forward to reading it very much, and hope it does well.

Thanks for this tip. I have lusted after a Tandoor for years (the more impractical charcoal-fired the better!), knowing full well there is no way we can get one (gas fired) fitted, and I do not eat naan often enough to warrant it. Mind you, making it fresh, knowing it will be cooked properly (rather than just a ready-made Supermarket naan drizzled and grilled) might make me try. Thanks again.

Many thanks for all your contributions 57xx, and picking up my 'ponder' from a while back. It is something that has been nagging me to try for a few years, and I just need the 'oomph' to find some and try cooking it. I think I read (or perhaps heard on a foodie programme) when one sees "mutton", it is often a synonym for 'goat'. I will have a browse among the recipe books and compose a recipe to try.

Thanks for the tip, 57xx. I did wonder if it was because it was not pukka yoghurt. I will try and remember it for next time. Happy New Year to you all, as well!

Thanks, Gwiwer. Let us know how you get on. I forgot to include "simmer for approx. 30 mins."! Rather important info... Sorry about that. Best wishes to you all.

Distracted from this 'string' by, to my surprise, building a model railway, the results of two previous recipes were either unattractive (my partner's three-veg. roast) or unappetising (a game casserole experiment) so I have waited to post my recent enthusiasm... PHEASANT CURRY. -------------- Healthier than chicken, the ideal meat for marinating, with a history in India (especially Rajputana, I think), do not be put off by the 'toff' image. Waitrose does a 'three packs for a tenner' offer, and as I find each 75g. (approx.) breast is rich enough for one, this gives six breasts for GBP1.67 each, which is cheap enough for me to treat myself occasionally. However, do stock up now: the 'Season' runs only from 1st October to 31st January, so I like to get a few packs in the freezer before February. This recipe has been cooked about four times, other variations not as successful I thought, and is an amalgamation of some from the internet and a couple of recipe books, all rolled into one. I hope you enjoy it. If you discover a better variation, please write here to tell us. For example, should one add vinegar or lime juice to the marinade? Start the recipe the day before eating, so it has a whole 24 hours to marinate. And apologies for the horrible, lurid, 'Beige-o-rama' colour of the pics. Ingredients (Serves four). 4 Pheasant breasts. 1 Red onion. Garlic (2 cloves or to taste, chopped finely). Ginger (1" or to taste, grated). Yoghurt 1 heaped tbsp. (I discovered we had run out, so used Creme Fraiche instead.) Cooking oil 1 tbsp. Pasata. Masaala: Coriander, ground, 1 tsp. Cummin, ground, 1 tsp. Cinnamon, ground, 0.5 tsp. Turmeric, dried and ground, 1 tsp. Fennel seed, ground, 1 tsp. Green cardamom, shelled and ground, 0.5 tsp. (1) Dry roast and crush in a pestle and mortar the Fennel seed and shelled green cardamom (my bottle is of the ready-shelled variety, hence the lack of green). (2) In a glass bowl, mix the marinade: yoghurt, garlic, ginger, masaala, pheasant breasts chopped into approx. 1" squares. (3) Stir well to coat all the meat tikkas, cover with cling-film, and put in the 'fridge for 24 hours. The next day... (4) An hour before cooking, take the marinated pheasant out of the 'fridge. (5) Chop the onion finely, and fry on a low heat until it starts to brown (takes approx. 10-15 mins.). (6) Turn the heat up to medium, tip the pheasant mixture into the wok with the onions, and stir to seal the meat, browning the surfaces. (7) Add pasata to form a sauce, to taste. In the photos, not only have I added too much pasata, but the yoghurt has separated (the little white specks). This does not affect the taste. All advice on how to avoid this gratefully received... (8) Stir the mixture for a few minutes to coat and mix thoroughly. Turn down heat to low, and simmer with the lid on. Stir every 5-10 mins. to ensure the meat does not stick. I serve with either lemon rice, or pilau containing six spices (cummin, fennel seed, mustard seed, green cardamom seeds, whole cloves, cinnamon) and a bay leaf, and a full-bodied red wine (last night's was a Rioja). Alas, again the oil leaching out does nothing to enhance its attraction, but I urge readers to give it a go! Bon appetit.

I was concerned not everyone would know the location if I wrote just "Broad Street" - the years are passing so fast, would the youngsters here know of it? My father used to take me on an annual tour of the London termini when I was at an impressionable age, and this station's atmosphere of melancholy neglect has been something I have wanted to convey in a model ever since, quite apart from the architectural style (although I have no space to construct a full building). I am pleased to say there are several photographs on the internet of the station in its last days, better able than mine to portray the gloom. We used the east side staircase to get to the concourse, not discovering the central exit until seeing other photographs many years later, although I do remember the lifts locked out of use. I did not know of a foot-bridge from Liverpool Street. Like my demolished N.H.S. mental hospitals around the U.K., I wonder where the development windfall of funds went from this site...

I can only echo the approbation in the previous comments posted here. Came across this via You-tube, and an excellent layout. I look forward to seeing it at an exhibition one day. One silly question: where did you get the 'VTG' non-telescopic-hood ferry-wagon model, please? Is it the Roco HO? I would like my own, as I remember them as the only thing seen at the Crawley New Yard 'Dor-to-Dor' warehouse on the rare occasion I rumbled past on a train, but thought they were only available in the 'Cargowaggon' livery, or forthcoming 'plain'. Thought them rather romantic, being 'foreign', even if I read years later they were carrying only chipboard. Thanks.

Many thanks for this; I did not know the sizes varied so much. I had thought of seeds - I am a curry-holic - but could not find any so small. I scrounged a lump of Phurnacite from my parents' coal bunker, and a OO scale ovoid works out at 0.5 mm. The only way I can think of modelling a heap so far is making a 'dome' of modelling clay, carving the end out of a pencil point into a hollow oval, and then going slowly doolally trying to 'imprint' the oval 'cobble' shape over the clay 'heap' before it all dries out. I think mustard and cummin seeds appear far too large. My partner, a keen gardener, did a quick search through her books and could find no seed small enough, but that does not mean there is not one out there, of course!

Thanks for the photograph. I am still bracing myself to try and build a coal-elevator. Did you include the pens in your model, and if so, how many, please?

Sorry for reactivating this thread, perhaps under false pretences. I hope this is thought legitimate. Marking out my coal yard last night (declining 1970’s B.R. (S.R.) for a medium-size market town), I have been looking at a few sources for size and number of pens. How many have people used on their layouts? I found a photograph of dear old Eastbourne’s, and had to reach for the lavender water: https://www.flickr.com/photos/mcxv/4565850995/in/photolist-vtx3Vd-7XtbqT-pSfXpc-q7ouxL-gj47z3-gj3N4r-gjhr9b-gj4o3Z-gj3PwW-gj3TQX-gji6wH-gj4N3F-gjiJgV-gjiQtV-gj4sDT-gj3UfJ-gjhF1u-gj4Hnw-gjiM3j-gjiuX2-gj4j61-gj4rB1-gjiy5n-gjhXib-prEu5d-oeMLhc-g7a1KZ-od5m7W I assume I need six pens at least. How many different types of coal would have been stocked in a yard? To-day, the 'Coal Shop' web-site offers Scottish and Colombian "doubles" and "trebles" (lump size), plus five different smokeless nuggets. Were there different types of Anthracite? Finally, has anyone put her/his mental health on the line and attempted to sculpt a pile of Phurnacite smokeless nuggets (ovoids approx. 0.5mm. long I calculate), whether for a wagon-load or stock pile... All thoughts gratefully received. Thanks.

@Allegheny1600 Thanks for your advice. I admit funds are low at the moment, so I could not act on the recommendation for a few months yet anyway. Best wishes to you all.

Thanks again to you all for giving this your attention and advice. I will get the Dividers and graph paper out at the weekend, and measure the rail lengths of the three 'routes' through the turn-out. If I construct a paper template of the wheel-base, I can see if/where it is encountering 'dead rails', and then follow this up. Will keep you posted. Best wishes.

Thanks for the E-Bay suggestion, @vikingsmb . Just one final silly question: do the 03/04 and 07 models have flywheel drives, or is it just the later Hornby 08? I will check for availability as well of the 04. Many thanks for your help.

Thanks for your kind remarks. I had a loft layout when a child, so this was my first thought, especially as we had the roof re-done last year. However, owing to the truss design, it would mean climbing over a 3' high bracing timber in the middle, the hatch is only about 2'-square, and there would have to be major spending on installing power. I thought a smaller layout, more accessible, would be more likely to be finished, although I would dearly love to have a big 'continuous run'. The double-slip I considered, but was not sure they were that common in little shunting yards. I wonder now if they are better for short-wheelbase locos than 3-way Insulfrogs. More to post when I can get another few yards of track and finish the sidings. Thank you for giving this your attention. Best wishes.

Thanks to you all for your information. I admit I had not heard of the 04 model; am I right in thinking there were up-dated flywheel models done of both the 03 and 04? I am finding the models I like were all made five years ago and have now sold out... I doubt my technical abilities to wire up a match-truck or fit added pick-ups, alas. Struggling yester-day with shakey hands trying to re-number a Heljan 73, I would rather find something 'straight out of the box' if possible. As to the cause, from what I can see it is the large number of "lumpy frogs" on the 3-way that appears to provide an opportunity to stall a small wheel-base loco. Pick-up on the 03 appears fine, as it is a split-chassis drawing from all six wheels. I put a little Electrolube on the axles' pick-up area to help, I hope. The point checks as being 'flat' with a metal straight-edge, but varies in 'level'. I have not pinned down any of my points, as I thought this 'was not done', relying on the track connecting them to maintain their position. Should I bite the bullet and try (gently!) tacking down this one?

Having installed a Peco 3-way insulfrog point as the 'King' on my yard, my aged Mainline 03 stalls on it repeatedly, so I would like to replace it with a shunter with a flywheel-drive. Is the Hornby 08: https://www.Hornby.com/uk-en/shop/locomotives/diesel-electric-locomotives/br-0-6-0-class-08.html the only such OO scale shunter thus (suitable for a Southern Region layout), or does the Heljan 07 have a flywheel mechanism tucked into that little 'bonnet' as well? I assume there is no 03 model with a flywheel mechanism. All recommendations gratefully received. I might try and do a little tweaking on the point as well over the weekend and check all is level. Thank you for giving this your consideration, and for any advice.

Eager to dust off my second-best frock coat and start saving my pennies for the Restaurant Car experience I was too poor to enjoy when younger, I saw then on the firm's web-pages: "Covid-19 Social Distancing Seating – Bookings of two passengers will be seated together at a ‘guaranteed window table for two’ with a mandatory supplement of £35 per person charged." On top of a charge of £310 each for the "Pullman Dining" menu (unspecified), am I alone in thinking this is 'a bit off'?! And why do they discriminate against single travellers, demanding a minimum of two persons booking? I hope it is just a temporary Covid-19 cost, but I have my doubts. Perhaps I will stay at home and iron my double-damask table-linens instead...

White cabbage, Potato, and Pea curry. ------------------------------------------------------ I hope I am allowed to post a transcribed (and slightly modified) recipe here; please delete if this is against Copyright Law. My partner tried this recipe for the first time last week, cabbage being an unusual ingredient (to me) for curry. It being so tasty, I hope it might be of interest to others. Taken from Hansa Dabhi - 'Hansa's Indian vegetarian cookbook', Leeds, 2000. P.61. Serves 4-5. 2lb./900g. Cabbage (we used 'Sweet heart'?) shredded to taste. 1lb./450g. Frozen peas. 1 medium potato, peeled and chopped into 'bites' ('tikkas'). 2 tsp. ginger crushed. 1 tsp. garlic crushed. 2 tsp. green chillies crushed. 1/2 tsp. turmeric powder (we used 1 tsp.). 1 tsp. ground cummin. 1 tsp. ground coriander. 1+1/2 tsp. mustard seeds. 8 tbsp. cooking oil. 2 tsp. salt (we used less). 3 sprigs fresh coriander to garnish. - Heat the oil in your wok/pan. Add mustard seeds and fry. When they start to pop, reduce heat and add cabbage, potato, and peas. - Add rest of spices, stir and mix well. - Cover the wok/pan and simmer on low heat for 20-25 mins., stirring regularly until the potatoes are tender. Prod with fork/skewer to check. - Garnish with fresh coriander to serve. ------------------------------------------ Hope you all enjoy it as much as we did. Any other cabbage recipes/ideas gratefully received.

I have never been able to cook Lady Finger/Okra like the restaurants - who manage to get it to maintain a texture - my attempts many years ago ended up with an unappetising slime, so I gave up. I have tried a few chaat recipes over the Confinement for lunch, and very nice they are too (Bhel Puri, Channa and Yoghurt salad mix). Will give the Aloo Chaat a try. They sell the masaala at Waitrose now, so we must be 'on trend'.

I just wanted to supplement my 'thumbs up' to the above Curd Rice by mentioning I made it for the first time last night, and found it very tasty. I must confess I have no asafoetida, so used a pinch of chopped fresh garlic clove, and minced ginger from a jar... A different way of eating spiced rice, I hope others will give this a go, and it also means I need not make a raita. Can anyone recommend a 'classic pairing' to go with Curd Rice: perhaps a 'dry roasted veg./meat'? I assume something in a sauce or yoghurt marinade would be over-doing the rich yoghurt of the meal. Does anyone know if it is from south India? Further east? Many thanks to you all for this and all your contributions. Bon appetit!