It was a long time ago. Trannyweb was what this online... moreIt was a long time ago. Trannyweb was what this online community was originally called. We had to change the name because the word ‘tranny’ became increasingly toxic and we had to change our rickety old software because the developers would no longer support it.
I vaguely remember we had asked the existing members to come up with a new name and Gender Society won. I think a lot of our members at the time wanted us to distance our community from the other cattle market sites out there so we needed to sound more respectable.Trannyweb was a busy and vibrant community though (started in 1999) with lots of people online at any one time. The forums were the jewel in the crown as you can see from the huge number of threads and forum posts (which by the way, are still available today).
The transition to The Gender Society took place in 2011. Unfortunately, a lot of the long-time regulars who used to be permanently logged in, didn’t like the change... less
Produced by COI for the Department... moreABOUT THIS DOCUMENT
Produced by COI for the Department of HealthThe text of this document may be reproduced without formal permissionor charge for personal or in-house use.
Gender variant (trans or transgender) people are relatively rarely seen in GP surgeries. Many GPs say that they lack the knowledge to treat those experiencinggender variant conditions and, consequently, they are not confident to do so.The first part of this publication provides an overview of care for trans people that is particularly applicable to GPs. Hormone therapy is central to transgender primarycare, and issues such as assessment and diagnosis are also relevant to general practice. These topics are discussed in greater detail in Annexes C and D. Clinical care for gender variant people should be provided within a framework of good practice that emphasises patient autonomy, allows for the wide variety of needs among trans people and is flexible in its clinical responses to those needs. It should also take account... less
Christine your information I don't think ever goes unnoticed, I... moreChristine your information I don't think ever goes unnoticed, I have always enjoyed your articles, very informative and thought provoking.
I just wished you were in the states to give such accurate content, but then under this current administration and political conflict I think you might find it quite egregious,
There was a time in the states when we were moving in a very positive direction, sadly we have faltered and at best stagnated our trans direction.
Huggs Tammy
Â
I think I joined about 2004-2005, Organised themed chat... moreI think I joined about 2004-2005, Organised themed chat parties, lot of fun, about 2007 I was made head of forums, made a lot of amusing and factual posts even some controversial ones, many taken out of context, but always attracted attention and responses if some were very negative. When Trannyweb became the Gender society I gathered a few people to become site moderators lovely helpful team, keeping the site clear of trolls, keeping the home page clear of sleaze and wiping out literally 1000's of spams. Shame that when I stepped back from heading up that team due to studying and work I was unable to devote as much attention as the site needed many of the site and forum mods just seemed to vanish, lose interest. I will always remember some advice Katie gave mewhen in the early days of being a mod, I was verbally abused, it upset me and I threatened to leave,Katie said if someone on your land line gives you grief, do you cut your phone off. Of course... less
What effect does female hormone therapy have on a male, and how... moreWhat effect does female hormone therapy have on a male, and how soon?
The longer after puberty hormone therapy is started, the less effective it is--but not a linear scale, e.g., results are considerably more dramatic in an 18 year old than a 28 year old, but results are not on the average dramatically different between a 38 year old and a 48 year old.
The following effects have been observed in varying degrees--anywhere from little to moderate--with extended treatment. With effective and continuous dosages, most of the changes that a particular body is genetically prone to start within 2 to 4 months, will start leveling off somewhat within 2 years, and be mostly done within 5 years. The leveling may take longer if the testes are not removed. High levels of estrogen will cause faster development up to a point, but not better results in the long term than moderate levels of estrogen..
Fertility decreases. Sperm count drops rapidly. Sometimes it returns to almost normal if hormonal treatment is... less
Cheat's Pudding
Pack choc chip cookies
Double cream, whipped quite thickly
Sweet... moreCheat's Pudding
Pack choc chip cookies
Double cream, whipped quite thickly
Sweet sherry
Pour a little sherry into a ramekin or saucer. Dunk a cookie in it, flat down. Turn over and dunk again. Place on a piece of foil big enough to wrap round the packet of cookies. Put a small dollop of cream on top of the cookie. Double-dunk another cookie in the sherry and press onto the dollop until the cream reaches the edge. You should now have a neat little cookie and cream sandwich. Add another dollop of cream on top and then another soaked cookie. Continue alternating cream and drunken cookies until you run out of cream or cookies. You may need to top up the sherry as you go.
Turn the stack onto its side when finished (or sooner if it becomes unstable) and gently roll the foil around it, sealing it lightly. Place in the fridge for an hour or two, then eat. Serve with strawberries if you want to be healthy.
You could use sweet Madeira instead of sherry if you want to be posh, or Marsala and coffee for a mock... less
This is one that came from looking in the fridge for leftovers I could turn into a nice lunch.
I found a Kielbasa sausage rope that I'd BBQ'd on the grill. I also had a... moreThis is one that came from looking in the fridge for leftovers I could turn into a nice lunch.
I found a Kielbasa sausage rope that I'd BBQ'd on the grill. I also had a container of Artichoke Hearts. Hummm, maybe it could work.
Ingredients:
1. A sandwich roll, whatever you like or have on hand, I used a Sour Dough roll
2. A length of Kielbasa sausage rope about the same length as your roll
3. Artichoke Hearts
4. Deli Mustard
5. Ketchup
6. a slice of Swiss Cheese
Tools:
1. a microwave safe plate
2. a knife
Instructions:
1. cut the roll in half longways
2. cut the sausage to approximately the same length as the roll
3. cut the sausage almost in half longways
4. spread the deli mustard on one half of the roll
5. spread the ketchup on the other half of the roll (or use mayonaise or salsa or whatever you like)
6. open the sausage and place cut side down on the bottom half of the roll
7. place pieces of Artichoke Heart in the valley between the halves of the sausage
8. cover the... less
I cooked this classic dish last night. Its quick, easy and .... delicious!
Ingredients for 4... moreI cooked this classic dish last night. Its quick, easy and .... delicious!
Ingredients for 4 people:
4oz spaghetti or tagliatelli per person
8 strips of smoked bacon chopped
A handful of buttom mushrooms chopped
4 medium eggs beaten lightly
5 tablespoons (tbsp) of single cream
2 tbsp of fine grated parmesan cheese
a little salt (optional)
black pepper
extra virgin olive oil
Prepare the sauce ingredients. mix the eggs, cream and parmesan cheese together. Add a little salt and pepper.
Put the pasta on to boil
While it is cooking, fry the bacon and mushrooms in extra virgin olive oil. The pasta and bacon/mushrooms should be cooked at the same time, about 8 minutes or so.
Drain the pasta and return to the saucepan. Add the cooked bacon and mushrooms to the pasta.
Pour the egg/cream/cheese mixture on top and mix with the pasta and bacon/mushrooms.
The heat of the cooked pasta will 'cook' the egg mixture without scrambling the eggs.
Transfer the food to heated plates and serve with more... less
Hi All, ok this sounds crazy but it will be the best moist turkey you may ever cook.
I soak a 12-14lb turkey over nite in a pot of salt water brine. 1 cup of... moreHi All, ok this sounds crazy but it will be the best moist turkey you may ever cook.
I soak a 12-14lb turkey over nite in a pot of salt water brine. 1 cup of salt mixed in water. I then remove turkey when im ready to cook and rinse it well, then pat dry. Now I season it with Rose mary,garlic, a little onion powder and a few spices that i like for flavor.
Set turkey aside
Next I take a large brown paper bag from grocery store and i rub melted butter completely in side and out of bag.(this is to keep the bag from burning and seal in moister.
I now carefully place turkey into bag and roll up the end to seal it. place in a pan.( just roll and tuck under. now we all know how to do that!)
cook @ 350 degrees usally for 2 -21/2 hrs depending on how large the bird is. just follow cooking instructions per pound.
carefully remove turkey from oven and be very carefull when you open bag. there will be hot steam coming out. Your turkey should be golden brown,tender... less
A dish I've seen on the Food Network and the Cooking Channel is "Cincinnati Chili" which is basically chili over spaghetti pasta and it comes in (send the children out of... moreHi all,
A dish I've seen on the Food Network and the Cooking Channel is "Cincinnati Chili" which is basically chili over spaghetti pasta and it comes in (send the children out of the room, it sounds like an orgy) "two-way, three-way, four-way or five-way" variations. I love both Southwest and Italian foods so it sounds ideal for me.
Is there anyone out there from Ohio or the surrounding environs who has a good recipe for it that I could try? Searching the Internet turns up all sorts of variations, some of them very weird. What I'm looking for is a basic version (which I ultimately can make my own very weird variation on...)
Anyhow, can any of you Mid-West folks help me with recipes?
Hey ladies, Crissie (Hi, Crissie!) has mentioned that we will soon be moving into our new site and that a gala party to mark the event would be in order. I'm envisioning a huge,... moreHey ladies, Crissie (Hi, Crissie!) has mentioned that we will soon be moving into our new site and that a gala party to mark the event would be in order. I'm envisioning a huge, festive, tastefully decorated virtual ballroom, crammed with beautiful trans men and women dressed to the nines and having the time of their lives celebrating the shiny, sparkly and all new TGS Grand Opening.
So, what we need is all sorts of delicous party snacks and drinks to enjoy while we all get to know each other. Preferably these will be the sorts of things that can be spread out on a lavish buffet and eaten from small plates while we practice balancing drinks, plate, forks, napkiins and at the same time giving Hollywood type air-kisses to all and sundry.
The recipes can be finger foods, cold cuts, small sandwiches, dips, nut mixes, drinks both alcoholic and not, hot foods, relishes, antipastos, apetizers, you know, girls, party food. Regional dishes are especially welcome, different and exotic (but also tasteful and... less
I try to have at least one dinner a week that is meat free. Here is one I made the other... moreHi all,
I try to have at least one dinner a week that is meat free. Here is one I made the other night:
Steamed Corn and Green Bean Dinner
Ingredients:
1. 4 good sized ears of fresh corn or 1/2 lb frozen or one can (14 1/4 oz.) whole kernel corn
2. 1/2 lb. fresh or frozen green beans or one can (14 1/4 oz.) of green beans
3. 4 - 6 tablespoons of pasta sauce
4. 1 - 2 cloves of minced garlic
5. 2 1/2 oz. each: chopped or diced mushrooms and sliced black olives
6. 1/4 cup of chicken broth (optional)
7. Grated Parmesan cheese
Tools:
1. A steamer - this can be a fancy dedicated electric one, a Asian style bamboo one or a steamer insert for a pot or pan
2. A small microwave safe covered bowl
3. A measuring cup and tablespoon
4. A wide bladed knife
Instructions:
If using fresh, remove husk from corn and clean corn and green beans. Remove ends from bean pods. I usually cut the kernels off the cob and julienne the green beans, but this isn't necessary.
Put the 1/4 cup of chicken broth into the bottom of... less
I just made a batch of chili (the meat and bean and spice concoction) yesterday and thought I would share it with all of you. While I do make a 5-alarm,... moreHi All-
I just made a batch of chili (the meat and bean and spice concoction) yesterday and thought I would share it with all of you. While I do make a 5-alarm, viciously-kick-your-butt version, this is much milder. My wife loves it, and of course, if you're into hot and spicy you can always add bottled hot sauce or chiles to your portion when you dish it up.
This recipe can be done in a slow-cooker or crockpot, but can also be made on the stovetop. If you get up a little earlier in the morning and leave it on LOW in the crockpot, then when you get home after work or whatever, your kitchen will smell wonderful and you'll have a meal all hot and ready to eat. Very nice, especially since Winter doesn't seem to be letting go its grip, at least around here.
As usual, I am omitting quantities, this is something you can make a small pot of, or a huge cauldron if you wish. It keeps very well, tastes better the second day than the first, and can be frozen in batches if you like.
Hi all, Last week one of my local supermarkets had a sale on boneless skinless chicken breasts at $1.77/lb. and pork end chops at $1.47/lb. At those prices I can afford to add a... moreHi all, Last week one of my local supermarkets had a sale on boneless skinless chicken breasts at $1.77/lb. and pork end chops at $1.47/lb. At those prices I can afford to add a little meat to my dog's (Choca and Cole) dry premium dog food dinners.
When I got there, they didn't have any chop ends, but they did have boneless pork sirloin roasts for the same price. I bought 24 chicken breasts and 9 pork roasts. This left me with a LOT of meat to cook and freeze before it went bad. If I had bought less I'd have fried the breasts and baked the roasts in the oven, but that would take days...
I have allergies that keep me up most nights trying to breathe so I watch a lot of overnight television and as it gets close to dawn most of what's on are infomercials. About a decade ago I repeatedly watched one for a tabletop infrared oven called a FlavorWare Oven. The claim was it would cook food much quicker than an conventional oven and you could cook frozen food without thawing it. I was a little skeptical,... less
Hi all, A very easy way to make a can of Pork and Beans more of a real meal is to pour a can of it over hot dogs/wieners and drizzle syrup over the whole thing. Nuke the result... moreHi all, A very easy way to make a can of Pork and Beans more of a real meal is to pour a can of it over hot dogs/wieners and drizzle syrup over the whole thing. Nuke the result in the microwave (covered if you don't want to clean up a mess). A five minute meal when company shows up unannounced. Best, Mellie
...other cast iron cooking implements like griddles and Dutch ovens and so on.
Okey-dokey, for those who are fans of cast iron skillets (those big, black, heavy objects as... more...other cast iron cooking implements like griddles and Dutch ovens and so on.
Okey-dokey, for those who are fans of cast iron skillets (those big, black, heavy objects as opposed to aluminum or copper or stainless steel, which all have their place and usage) and how to maintain them, this should cause some commotion and the baring of strong and deeply held feelings. I've gotten into arguments with other cooks about this that have provoked more intense emotion than discussions of politics or religion or gender issues ever could.<lol>
Personally I love cooking in cast iron. Yes, it's heavy and takes a lot of TLC, but to me nothing works quite so well for heat distribution without hot spots and a well seasoned skillet is a joy and a pleasure to use. As non-stick as any Teflon(R) skillet no matter what it's constructed of.
So, first of all I am NOT an adherent of the Water Must Never Touch Cast Iron school. Soap, detergent, etc must NEVER touch a well seasoned pan, but hot water and a soapless... less
Yeah, I know, but the purpose was to show a simple, anyone can make it,... moreHi Anna-Marie,
Yeah, I know, but the purpose was to show a simple, anyone can make it, recipe.
I do in fact have a killer "from scratch" Chili Con Carne recipe that I'll post one of these days. (It begins "buy a large steer and a five acre beanfield...")
Okay, I just posted a recipe for a dish that takes some prep work and attention. This one requires virtually no prep at all and hardly anytime to cook, it's more like heat and... moreOkay, I just posted a recipe for a dish that takes some prep work and attention. This one requires virtually no prep at all and hardly anytime to cook, it's more like heat and eat. As I have mentioned, I am totally fine with buying premade items from the store and using them in recipes, anything from bagged salad to premade entrees. Yeah, I can cook from scratch, shoot I can butcher a hog, but I don't want to do it all the time. Sometimes easy is best.
This is a dish I came up with after my wife had gastric bypass surgery and for a couple of weeks could only eat pureed foods. I scrambled to come up with tasty dishes for her and this one was a hit. BTW, pureed liver and onions didn't make it. Don't even try to picture it.
UTENSILS:
Medium size soup or stock pot
A spoon
A blender or food processor...or if you have one a "motorboat" (one of those handheld blenders)
INGREDIENTS:
1 family size tub of store bought premade mashed potatos...plain or garlic
1 bag of frozen premade meatballs...Italian or... less
Hi, everyone, this is for Michelle who asked me about a seafood recipe. This is basically a Spanish Rice recipe with seafood added, sort of like a paella, only not so compicated... moreHi, everyone, this is for Michelle who asked me about a seafood recipe. This is basically a Spanish Rice recipe with seafood added, sort of like a paella, only not so compicated but it does take a bit of work and time and attention.
As usual, I don't include amounts, or at least only a few. Mostly cooking is kind of learning what works and what doesn't and you can only figure that out from trying things and from messing up a few times.
JONI'S SEAFOOD SPANISH RICE
UTENSILS:
A large pan with a good tight fitting lid
A spatula and spoons (just round up the usual suspects)
A few bowls to hold the prepped ingredients to be added to the skillet
INGREDIENTS:
Approx 2 cups of brown rice, you can also use white rice. Don't use instant rice, tis an abomination
1 box of store bought chicken or vegetable stock. You can make your own, of course, if you're a purist
Olive oil...several tablespoons total
1 medium sized onion chopped finely
1 medium sized green pepper (bell pepper) chopped finely
3-4 stalks of... less
Sirloin or Top side steaks, cut 40mm thick roughly 50mm x... moreCrissie Rossini
Sirloin or Top side steaks, cut 40mm thick roughly 50mm x 50mm.
first take a tub of coarse pate mix it with ground mashed up chestnuts, (about the same quantity as the pate) steaming hot that have been boiled with garlic cloves to taste and some lemon zest. place in a moderate oven to keep warm
Carefully slice into the side of the steaks, making a pocket just big enough to get two fingers in, gently open up the pockets and stuff with a knob of butter and roughly torn up water cress leaves. press cut back together pan fry until they are just as you like them, pink, whatever, take pan off heat and splash a little drop of brandy over each steak pan back on hob and Flambae,
Plate up the steaks divide the pate mix on top of the steaks then top with sh1take mushrooms., serve with boiled anya potatoes and braised celery .
serve with Chateauneuf Du Pape Wine.... open the bottle a couple of hours before serving at room temperature. less