OT: How did you get your handle?

[Rita_Poon]

I occasionally release music and it’s my artist name.

I’m a big fan of a DJ/Producer called Solarstone (and have been lucky enough to remix one of his tracks and have some of mine played out by him)

In his early days he used to name his instrumental tracks by putting random words together into a hat and picking some out until he got a word or phrase that sounded good. It’s also how he got his artist name.

So I did something similar, but it took about an hour to get anything that sounded catchy. I removed the space and kept the second word capitalised just to be awkward

David Hockney (I think) and David Bowie for sure have utilised this artistic nuance. When you doing a mix again? It's been a while.

 

[LostLegend]

David Hockney (I think) and David Bowie for sure have utilised this artistic nuance. When you doing a mix again? It's been a while.

Got another oldskool one in the works. Been really busy working on actual music (and Baldurs Gate )
Hopefully in the next couple of weeks.

 

[Yarrgh]

Is anyone on here called Clive in real life? Some name that. I think I've only met one, an old landlord who I rented a house from. He was exactly how you picture a 'Clive', utter weapon.

I knew 2 Clives. One was a gentle soul who died of an OD, the other a grade A cockwomble southern kopite Tory C.

So for me, Clive can go either way.

 

[arch stanton]

ITV4 just starting now, I only make a brief appearance right at the end

 

[anton66]

I'm from Scotland

Whereabouts?

 

[Ed_Winchester]

Hi! I’m Ed Winchester.

I liked the Fast Show, and Ed was better handle than Unlucky Alf

 

[verreauxi]

I am an aficionado of dumplings, including Shumai, Xiaoulongbao, Guotie, and other steamed/fried/boiled wheat/corn/rice-starch dough-items wrapped around sustentance filler. I traveled around China, Korea, Japan, and southeast Asia in search of the best dumplings and how to eat them for 7 years. I finally found an apprenticeship with a master dumpling maker and consumer, who used the "verreauxi" technique. After several months under his tutelage, his method is the only technique I now use to eat dumplings. He has a low profile on social media so below is rare footage (that I turned into a .gif) of the "verreauxi" dumpling-eating technique:

 

[Clarky cat]

My name is not Clark, I like Chris Morris.

I’m the grass stuff you chew and I’m worth £30. “Triple Sod” would of been unfortunately rejected.

 

[Bedfordblue]

I am an aficionado of dumplings, including Shumai, Xiaoulongbao, Guotie, and other steamed/fried/boiled wheat/corn/rice-starch dough-items wrapped around sustentance filler. I traveled around China, Korea, Japan, and southeast Asia in search of the best dumplings and how to eat them for 7 years. I finally found an apprenticeship with a master dumpling maker and consumer, who used the "verreauxi" technique. After several months under his tutelage, his method is the only technique I now use to eat dumplings. He has a low profile on social media so below is rare footage (that I turned into a .gif) of the "verreauxi" dumpling-eating technique:

 

[nsno-chris]

Bummed a fella called Chris who had “nsno” tattooed on his arse

It is what it is

 

[Groucho]

I like the Marx Brothers

 

[Goodison87]

My favourite year and place! Champions.

 

[Vintage]

I am an aficionado of dumplings, including Shumai, Xiaoulongbao, Guotie, and other steamed/fried/boiled wheat/corn/rice-starch dough-items wrapped around sustentance filler. I traveled around China, Korea, Japan, and southeast Asia in search of the best dumplings and how to eat them for 7 years. I finally found an apprenticeship with a master dumpling maker and consumer, who used the "verreauxi" technique. After several months under his tutelage, his method is the only technique I now use to eat dumplings. He has a low profile on social media so below is rare footage (that I turned into a .gif) of the "verreauxi" dumpling-eating technique:

How does this guy eat so much?? Iv been watching this video for the last half an hour and he just won't stop stuffing his face

 

[Rita_Poon]

I am an aficionado of dumplings, including Shumai, Xiaoulongbao, Guotie, and other steamed/fried/boiled wheat/corn/rice-starch dough-items wrapped around sustentance filler. I traveled around China, Korea, Japan, and southeast Asia in search of the best dumplings and how to eat them for 7 years. I finally found an apprenticeship with a master dumpling maker and consumer, who used the "verreauxi" technique. After several months under his tutelage, his method is the only technique I now use to eat dumplings. He has a low profile on social media so below is rare footage (that I turned into a .gif) of the "verreauxi" dumpling-eating technique:

are you still in skype contact with this dumpling jedi?

 

[GN!]

I'm from Scotland

I thought you were from Perth WA!