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
Hi Mellie,
The electric rice cookers are very convenient; measure the water and raw rice, press the button, then wait until its done. Of course, the raw rice I use is the Japanese... moreHi Mellie,
The electric rice cookers are very convenient; measure the water and raw rice, press the button, then wait until its done. Of course, the raw rice I use is the Japanese style of rice, so I don't know what the result would be if a different kind of rice was used in the rice cooker instead. The Japanese kind of rice should be available in an Oriental grocery store.
Hugs, Louise
A wealth of historical evidence confirms the importance of the Cornish pasty as part of the county's culinary heritage, with some of the... moreCornish Pasty - Historical information
A wealth of historical evidence confirms the importance of the Cornish pasty as part of the county's culinary heritage, with some of the first references appearing during the 13th Century, during the reign of Henry III. The Oxford English Dictionary suggests that pasty was identified in around 1300. The pasty became commonplace in the 16th and 17th centuries and really attained its true Cornish identity during the last 200 years. By the 18th century it was firmly established as a Cornish food eaten by poorer working families who could only afford cheap ingredients such as potatoes, turnip (swede) and onion. Meat was added later.
Evidence of the Cornish pasty as a traditional Cornish food is found in Worgan's agricultural survey of Cornwall of 1808. In the 1860s records show that children employed in mines also took pasties with them as part of their crib or croust (local dialect for snack or lunch).
By the end of the 18th century it was the staple diet of... less
It is still possible to buy jars of Old Fashioned Mincemeat with bits of white suet in but apparntly a lot of people think suet is some disgusting bit of animal sed to cheapen the... moreIt is still possible to buy jars of Old Fashioned Mincemeat with bits of white suet in but apparntly a lot of people think suet is some disgusting bit of animal sed to cheapen the mixture.
In past years I've pigged out on Xmas Mince Pies but this year just couldn't face eating more than two or three before eventually throwing the rest of the packet out.
Cristine, when I went into London Bridge Hospital for the day of bowel cleaning I was allowed out for a few minutes to explore the closest area and there is a great old fashioned market building barely 50 yards from the hospital. The fish stalls had more kinds of fish than I've ever seen and I had no idea what most were.
There was a meat pie stall boasting the Best Pork Pies In England and they really looked it but whether they can match our Halifax pies is debateable. I was on a liquids only fast so I couldn't try them. less
I don't "rest" my pork chops but I do with steaks. If chops are cooked through, there's really no point since they aren't a particularly juicy cut of meat. (But then I'm... moreHi Rose,
I don't "rest" my pork chops but I do with steaks. If chops are cooked through, there's really no point since they aren't a particularly juicy cut of meat. (But then I'm neither a chef nor an expert.)
The chops I buy are labeled "boneless thick cut, pork sirloin chops." No gristle or bone.
Joni, they dont serve Beer at Football matches here cos itd cause no end of trouble with drunken fans.......YET they do serve it at the 6 nations rugby games...... go... moreJoni, they dont serve Beer at Football matches here cos itd cause no end of trouble with drunken fans.......YET they do serve it at the 6 nations rugby games...... go figure.
I'd like to pose a question to those who like the idea of this... moreHi All,
I'd like to pose a question to those who like the idea of this forum.
We have already had submissions of recipes both simple and more complicated. I don't know about Joni Mari, but at this rate I'll be out of new ones in a week or two.
Before I retired (and had the time to experiment and little money to eat out anymore) I would tell people who asked that I didn't cook, I just heated. I wonder if there are others out there who never really learned to cook and don't know where to start.
Tonight, for instance I'm going to fix myself a pork chop with garlic toast and a side dish. There is no recipe to speak of, just how to prepare it with minimal fuss and clean up. Is anyone interested in how to do this sort of thing?
So Cristine won't have to go fishing in Janis' dryer:
Here's a recipe I sometimes make for... moreSo Cristine won't have to go fishing in Janis' dryer:
Here's a recipe I sometimes make for lunch.
Open Faced Italian Meatball Sandwich
Ingredients:
1. An oblong sandwich roll
2. Pasta sauce
3. Mushrooms
4. Italian olives, pitted
5. Italian meatballs
6. Mozzarella, Provolone, Romano & Parmesan cheeses
7. Parsley
Directions:
Slice the roll longways through the middle. I like sour dough but any sandwich roll will do. Lightly butter the insides and place in a hot skillet till the butter begins to brown.
Spoon or brush on your favorite pasta sauce on the browned sides of your roll.
Roughly chop your mushrooms and olives (I like the garlic stuffed Sicilian style green ones.)
Place the two roll halves side by side and cover them with the chopped mushrooms and olives. On top of this, place your meatballs - as many as you can get to stay on the roll. I used to make my own meatballs, but these days I'm lazy and just use the store bought kind.
@Traci, I love Bobby Flay and watch the throwdowns all the time. We have a TV set in the den which is where my computer is, most of the... moreMellie, honey, you are too much. ROTFLMAO
@Traci, I love Bobby Flay and watch the throwdowns all the time. We have a TV set in the den which is where my computer is, most of the time I have the Cooking Channel on as background noise but do perk up my ears for certain people, Bobby being one of them as well as Jamie. And I love Rachel Ray mainly because her style of cooking is kind of slapdash, just like mine, a handful of this and a pinch or two of that.
Hi girls, well, speaking for myself, I hardly ever measure anything, except for, as Lucy mentioned, baked goods which require more or less exact amounts or rather proportions for... moreHi girls, well, speaking for myself, I hardly ever measure anything, except for, as Lucy mentioned, baked goods which require more or less exact amounts or rather proportions for them to turn out properly. I'm more into the Rachel Ray style which usually means a pinch of this or a handful of that. She claims not to even have a set of measuring spoons in her kitchen, which I kind of somehow doubt, but from watching her I can believe that she'd have a hard time finding them if she needed to.
And I love Jamie and his cooking and just taking things fresh from the garden and especially that outdoor oven he has. Besides, he's way cute.<g>
Here's another variation, if you don't mind.... moreSounds absolutely delish, Cristine.
Here's another variation, if you don't mind.
Follow the first part of Cristine's recipe, but instead of stuffing the pockets with pate, walnuts and mushrooms, make a mire poix (finely diced celery, onion and carrot...you can also include mushrooms).
Sautee the mire poix in olive oil and a bit of butter, though you can leave out the butter if you want until just barely tender, it will cook more in the oven. Season lightly with salt and pepper, let it cool a bit and stuff the chicken breasts with it and fasten with toothpicks or you can tie them into little bundles with cooking twine.
Brown them briefly on each side in the same pan you used for the mire poix adding a little more oil if you need to. Then put them in an oven proof dish with chicken or vegetable stock or wine or a mix of wine and broth. Don't cover them with the liquid, there should only be an inch or two in the bottom to keep them from drying out, cover the pan with foil as well. Bake at 350F for... less
Went shopping this morning. Sure enough I found Chili Sauce between the Ketchups and the BBQ Sauces. Kroger's own brand, subtitled with "Ketchup with a kick!" I... moreHi Joni Mari,
Went shopping this morning. Sure enough I found Chili Sauce between the Ketchups and the BBQ Sauces. Kroger's own brand, subtitled with "Ketchup with a kick!" I swear I never noticed it before...
I'm making Mexican style burgers tonight and I think I try it instead of good ol' Heinz 57 Ketchup.
That sounds really nice Cristine. Do you have any photos of it?
I'd like to suggest that in future, we all try to take some pictures of our creations and submit them along with... moreThat sounds really nice Cristine. Do you have any photos of it?
I'd like to suggest that in future, we all try to take some pictures of our creations and submit them along with our recipes because a picture is worth a thousand words.