Author - Reg White

The Bridge Inn Sandycroft

The Bridge Inn Sandycroft Food Review

The Bridge Inn

This month took us to the bridge inn Sandycroft which  re opened at Easter and is under new management. The new manager David has a wealth of experience in the catering and hospitality industry having served his time in the Chester Grovenor Hotel he has since held management positions at the Goshawk,the Nags Head Mickle Traford ,The Milstone Penyfordd and the Oak Taporley amongst others.

The Bridge In is an inviting looking pub from the outside and after having a face lift since re opening its very contemporary on the inside too and has been refurbished to a high standard.  The bar area had a warm inviting atmosphere and it’s the kind of pub you could not only come for a meal but make a night of it and enjoy the great selection of draught beers and lagers or a wine in the huge enclosed beer garden were they have a children’s play area and even have an area at the rear with Chickens they are rearing.

We were shown to our table and asked what drinks we would like whilst we perused the menu. We were spoilt for choice as the Starters all sounded delicious but swiftly decided on Chicken wings for Reg and BBQ ribs for me. The starters were brought out quickly and looked delicious they were both presented on butcher blocks, the chicken wings were served in a tin pot with a side of sour cream. The wings were in a peri peri sauce which had a kick to them but were tasty at the same time, the sour cream worked well to cool them down a tad. The ribs were amazing they literally fell of the bone and the sauce was to die for the idea of having a toasted ciabatta accompanying them to dip in the sauce was a great addition as the sauce was absolutely  too good to waste!

The service was impeccable and even though they were pretty busy the food was brought out swiftly and all piping hot. For the main meal Reg chose the home made Steak burger and I had the 10oz rump steak. The homemade steak burger was ginormous and so succulent it was topped with tomatoes and melted cheese and sandwiched in a brioche bun it came with a pan of proper homemade chunky chips which were absolutely amazing.

The 10oz rump steak likewise did not disappoint, it was tasty and cooked perfectly again this was presented with a pan of chips, a fried tomato and mushrooms and as requested a jug of peppercorn sauce which was the creamiest peppercorn sauce I have

ever tasted  and was yummy  to dip the chunky chips in. Our main and starter were really enjoyable and although we were bursting we could not resist trying a dessert especially when I noticed the cheeseboard on the menu.

Reg opted for New York cheesecake and me the cheeseboard , the cheesecake was a generous slab of tangy, creamy filling on a thick biscuit base it was drizzled with chocolate sauce and was delicious. The cheese board did not disappoint the huge platter was filled with a variety of cheeses including creamy Brie, crumbly Cheshire ,Mature Cheddar and Stilton it was a good balance of different cheeses it was also served  with an assortment of crackers butter a pot of  Ploughman’s pickle ,  grapes, apples and capers.

The three courses were all delicious  we  could not fault anything this together with the impeccable service ,lovely relaxed surroundings and atmosphere makes the Bridge Inn a perfect place to eat and drink definitely a 5 stars from Inside Flintshire magazine

The Bill

BBQ Ribs – £5.25

Hot Chicken Wings -£4.50

Home made steak burger -£9.50

10oz Rump Steak -£12.95

New York Cheescake – £4.50

Cheeseboard – £5.25

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Fox & Grapes Hawarden

Fox & Grapes Hawarden

This month took us to The Fox and Grapes in the picturesque village of Hawarden.  The fox and Grapes is the oldest pub in the village dating back 400 years and it has retained bags of charm and rustic character. It has a  beer garden to the back which is perfect for alfresco dining or just sampling the impressively stocked bar ,which includes  a huge range of kegs  ,international beers and ciders. They have been awarded ‘Cask Marque’ accreditation for their hand pull draught ales. Also they have teamed up with Jeremy Platt the well known wine sommelier from Ffarm Vintners of Llandudno, to bring a brand-new selection of different wines from around the world.

As the beer garden was bursting with people enjoying evening drinks we agreed we would sit inside, we were pleased when shown to our table that it was just as charming on the interior. It has recently undergone a refurbishment and has a modern yet rustic feel with beams, oak floor and wall panelling mixed with modern checked fabrics, stainless steel lanterns and brown leather sofas.

We were equally impressed with the menu and I could have easily tried everything on there but settled for Goat’s cheese & sundried tomato Bon Bon’s with homemade chilli jam & mixed leaf salad. In anticipation of our starters to arrive we noticed how relaxed the atmosphere is which is unusual as many restaurants you feel rushed to finish for the next diner.

Reg had decided on homemade livers parfait which he quickly decided was the best he ever tasted made even better with plentiful ciabatta crostinnis to dunk in the pate and homemade tomato chutney.

The Bonbons were also divine they were presented immaculately with side salad and swirls of chilli jam. The creamy taste of the goat’s cheese married well with tangy sun dried tomatoes and I was not disappointed with my choice.   Wednesday night is steak night so of course Reg had to take up the offer of an 8oz Rib eye steak and a glass of wine for £14.95 it would be rude not to! The steak was char grilled to perfection and was accompanied with chunky hand cut chips, mushrooms, tomatoes and watercress.

I had opted for something lighter and chosen the Pan fried fillet of hake this had a sesame seed & chilli crumb, and was served with a warm vegetable and crispy noodle salad with a soya, chilli & ginger dressing. The hake was delicious it was light and delicate and the vegetables and dressing paired with it perfectly.

The desserts all sounded delightful but Reg plumped for Banoffee cheesecake with toffee sauce & vanilla ice cream and I chose my favourite Homemade summer berry pavlova with mounds of berry fruits, homemade meringue and heaps of clotted cream, we were both extremely quiet when eating our desserts which I think speaks volume and as they say “the proof is in the pudding”.

The Fox and grapes prides itself on excellent food quality by sourcing locally wherever possible their suppliers include Noel Baker family butchers of Chester for their meats ,M&J Seafood’s for fresh fish and Oliver Kay for fruit and vegetables. They also strive to create the perfect dining experience which they certainly achieve. Well done to the Fox and Grapes for a first class meal!

The Bill 

Goat’s cheese & sundried tomato Bon Bon’s       £5.45

Homemade chicken liver parfait                            £5.45

Pan fried fillet of hake                                            £13.95

8oz Rib eye steak 21 Day Matured                      £14.95

(Steak night including a drink)

Banoffee cheesecake                                             £5.75      

Homemade summer berry pavlova                        £5.75

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Restaurant review by inside Flintshire magazine

The Crown Hotel Llandegla

The Crown Hotel Llandegla

Restaurant review by inside Flintshire magazine

We called in the Crown Hotel on the way back from a weekend away in Aberystwyth. It was a red hot Sunday afternoon so we were keen to find somewhere where we could enjoy a Sunday roast in the sunshine so a beer garden was a must!

We came across the crown which is a 400 year old traditional Welsh country inn it is situated at the traffic lights on the A529 Wrexham/Ruthin and the A5105 Chester/Corwen close to

Llandegla. The Crown hotel is a gateway to the magnificent Clwyd valley and its spectacular countryside.

The pub is steeped in history it was one of 16 inns at Llandegla which once catered for the drovers who stopped the night here while driving livestock from Wales to England. Droving had died out by about 1870, replaced by railways. Now only two of the old inns are still in use as pubs, and this is one of them. The pub certainly has the wow factor with low wood beams to the traditional stone walls but with the quirky touches the current owners have made it feels like an enchanted garden with the abundance of twinkling fairy lights and candles on the tables it really is a beautiful pub not at all what we expected from the outside.

We were immediately made to feel like family friends and

assured that dogs were more than welcome which was nice. We asked to be seated in the beer garden as it was such a beautiful day and we were shown to a courtyard at the rear which was an absolute sun trap.

Our waitress soon returned with menus and refreshments for our dog, they brought out ice cold water and a bowl of dog biscuits much to her satisfaction.

We were pleased to see that the Sunday lunch menu with not

just traditional roast dinners but also favourites like fish and chips, Cajun chicken and Curry and rice  and at £13.95 for three courses it was good value.

We both decided on Tempura Prawns for our starters these came presented on a bed of crisp salad with a drizzle of sweet chilli sauce the prawns were coated in a delicious crispy Tempura batter. The dish was light, fresh and simple but delicious.

For our main course we both decided on a traditional Sunday lunch Reg opted for Roast Beef and Yorkshire pudding and I decided on Roast Lamb and Yorkshire pudding. Both of the lunches looked amazing when they arrived they were presented really well  the first thing we noticed was  the huge homemade Yorkshire puddings, mounds of creamy mash ,crispy roast potatoes and  chunky cut meat, no wafer thin pre cut catering meat in sight! They then topped it off by bringing out a platter of perfectly cooked fresh vegetables with the addition of the most tasty sauted red cabbage I had ever tasted and delicious creamy cauliflower cheese which was smothered in a rich tasty wholegrain mustard cheese sauce. We were really impressed with everything we had tasted the quality of the ingredients and the expertise of the chef had made a first class Sunday lunch, it was an added bonus that the service was excellent and the chef actually took the time to come outside and ask us if we had enjoyed our meals.

Unfortunately I think the heat and the portion size got the better of us, we couldn’t manage a dessert, although we both agreed it gives us a reason to go back and sit inside amongst the twinkling fairy lights and enjoy more wonderful home cooked food in a real gem of a country pub.

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QUAY-FINE-DINING

QUAY FINE DINING RESTAURANT REVIEW

We decided to visit Quay fine dining this month we had always been a little dubious with it being situated on the Deeside Shopping centre, a few doors from Morrison’s but in fact this was an advantage as you can’t purchase alcohol so popping into Morrison’s for a nice bottle of wine at a fraction of the cost you would pay in restaurant was a great start, also with high street restaurants you usually have issues with parking but not this one there was an abundance of spaces.

I am sure most people that have passed have had a sneaky peek inside, when entering it doesn’t disappoint its extremely decadent, the tables are laid impeccably from the sparkling cutlery and wine glasses to the crisp white napkins. The décor is opulent and rich with walnut and gold furniture,plum sumptuous chairs and décor and beautiful sparkling chandeliers . I was hoping the food was going to live up to the luxury backdrop.

We opted for the Set meal which was priced at £16.95 per person this included appetiser of poppadum’s and chutneys, a choice of starters, a choice of mains including a few Special dishes , a side to accompany your curry and Ice cream for dessert.

The service was excellent and the waiter let us slightly alter the children’s meal to suit our son. The Children’s meal was reasonably priced at £4.95 which for Chicken Tikka and chips is good value. The poppadum’s and pickle tray was served immediately after

ordering and included a hot chilli dip, mango chutney ,raita and mixed onion which left us eagerly awaiting our starters. The starters were served promptly and were presented superbly. We had all picked kebabs, a Chicken Tikka, a Seekh Kebab and last but definitely not least a Lamb Kebab .All the kebabs were presented well with a generous side salad and the most delicious fried onions over the kebabs, after tasting them all the Lamb kebab was by far the best, the Lamb was extra tender with the most gorgeous seasoning smothering it, I was so glad I had chosen lamb for my main meal.

For the Main meals we had chosen a Chicken Korma with fries, Lamb Jalfrezi with pilau rice and Lamb madras with Naan bread. The mains arrived in quirky serving dishes and were generous portions , so far so good, our daughter had chicken korma, which was wonderfully creamy with the exact right contrast between sweet and nutty ,the chicken was also tasty and of good quality, no complaints there! Reg and I had chosen to share the Lamb Jalfrezi and Lamb Madras, I knew I would not be disappointed as I love my curry hot , the deep colour and fresh chillis on view filled me with hope and I certainly was not let down, both curries were flavoursome and hot obviously the Madras was spicier but both were really tasty and again the lamb melted in your mouth ,all the accompaniments were cooked to perfection too so big thumbs up so far.

After being served with a hot lemon cloth each we were served Dessert which was mixed ice cream, chocolate sauce and wafers the perfect choice to cool us down after such a lovely authentic spicy meal, we all agreed we will definitely be returning soon as the whole experience was a culinary delight, five stars to Quay Fine Dining!

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Restaurant review by Inside Flintshire Magazine

The Millstone Pen-Y-Ffordd

This month took us to The Millstone in Penyffordd it’s a modern pub which has been refurbished to a high standard it looks appealing from the imposing red brick outset right to the interior which has a contemporary modern feel .It has a impressive decked garden terrace which then overlooks the lawns of the former Bowling green. We didn’t book a table and assumed the first week in January it would be quiet but how wrong were we the place was bustling and had a few large parties booked in. Could it be their philosophy of using simple and fresh food and sourcing local ingredients that work in harmony together creating simple fresh dishes that has drawn so many people out on a wet winters evening the first week in January.

We were impressed with the well stocked bar including craft beers, a great selection of ciders and large wine list but also a vast Cocktail menu with an array of tipples including Bakewell Tart Amaretto or a Fiery Jack Daniels to warm you up on a cold evening.

For starters we decided on a sharing platter it was aptly named the Butchers Block and consisted predominantly different types of meat including Cajun chicken strips , ham hock Terrine which was layered with bacon and chicken, locally produced Vaughan’s Welsh dragon sausages and a variety of Spanish charcuterie meats including salamis and Parma Ham. The platter was presented impeccably with side dishes of Bury black pudding, baked breads a delicious chargrilled and red onion relish, mixed olives and a pot of homemade rhubarb chutney. The platter was wholesome and tasty the only thing I felt it was missing was dipping oil or maybe some Hummus.

The main course arrived promptly and looked just as appealing as the platter. Reg had opted for the Home made Beef Burger which was massive! It was stuffed with thick cut Bacon, Baby gem lettuce and tomatoes and then topped with The Millstones own special recipe BBQ sauce which was delicious it also had fresh pickles piled high between a toasted Brioche bun. It came presented beautifully on a platter with a rustic Tin of homemade chunky chips and a pot of mustard slaw. After deliberating over Goosnargh Duck Breast served with celeriac mash, sticky apples, bury black pudding, roast baby parsnips, honey, orange and black cherry sauce or Thai vegetable, Tomato and Coconut Goan curry it was the Thai curry that won as I wanted something light and refreshing after the huge meat feast!

The curry was just as I hoped really fresh and fruity with abundance of seasonal vegetables and undertones of coconut to complement the flavours it came with a crispy carrot and coriander bhaji which was different but worked well a lighter alternative to onions, it was also served with mango chutney and basmati rice.

A perfect meal from start to finish The Millstone in Penyffordd certainly deserves its recent award of Certificate of Excellence 2016 for Trip Adviser and previous to that “Best Newcomer Award 2015” in the Taste of Cheshire Food and Drink Awards.  In our opinion YES their philosophy of using simple fresh wholesome food is definitely the reason why people are returning to the Millstone even the first week in January when most pubs and restaurants are empty. A big well done to staff and management!

For the full menu and prices check out their website www.millstonepenyffordd.co.uk

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Mountain Park Bar and Grill Food Review

Mountain Park Bar and Grill House

Now under new management Flint Mountains brand new bar and Grill house is not only a steakhouse but prides itself on serving great fish and vegetarian dishes using local fresh produce, its set within the beautiful picturesque setting of flint mountain golf course.

We decided to take advantage of the offer in the Inside Flintshire magazine of 50% off all food which is an offer not to be missed and makes a huge difference to your bill. We had a quiet drink downstairs in the bar catching some of the football on the large screen, there is a warm friendly atmosphere and we could have easily stayed longer although our stomachs were telling us otherwise so we made our way upstairs to our table in the main restaurant.

Mountain Park Bar & Grill House

Mountain Park Bar and Grill House review

The first thing we noticed was the excellent choice on the menu there was a varied range of starters from traditional homemade soup of the day to a quarter rack of BBQ ribs or even fresh mussels in a white wine sauce. After much deliberation Reg opted for pâté of the day which was a smooth Chicken liver pâté, it came served with chunks of toasted bruchetta mixed leaf salad and a generous pot of caramelised onion chutney. It was delicious Reg’s only criticism was there wasn’t enough bruchetta to accompany the generous chunk of pâté. I went for the crispy chilli beef which included a massive portion of sirloin steak strips which were cooked perfectly, crispy on the outside and tender in the middle, they were served with mixed leaf salad and spicy sweet chilli sauce …delicious!

Again the menu was excellent and in addition we were also given an extra sheet with specials on so we were really spoilt for choice. Reg was swaying towards his accustomed steak but then changed his mind and decided he would try the marinated lamb rump. I elected for the seafood delight.

The dishes both came out in ample time for us to enjoy another glass of red wine whilst taking in the relaxed atmosphere. On arrival both dishes were presented wonderfully but the main thing we noticed was the massive portion sizes especially Reg’s lamb steak, It was presented on a huge wooden butchers block nearly as wide as our table which was overflowing with chips, mushrooms, homemade cajun onion rings and grilled tomatoes and a generous chunk of prime lamb, which was cooked perfectly pink in the centre extremely tender it was mildly marinated in a garlic and rosemary spice which added flavour but didn’t overpower the delicate taste of the lamb.

My meal was served on a huge pasta dish and consisted of pan fried haddock, king prawns, chorizo and calamari and was served with crushed new potatoes, carrots in butter and lemon caper sauce it was light and fresh using good whole fresh produce. A real tasty dish and I would definitely recommend it if you like fish dishes.

Unfortunately with the huge portion sizes we were both fit to burst so could not be tempted with a dessert but looking at the desserts that were passing our table they looked delicious so we will certainly be leaving room next time!

The Bill

Pate of the day £4.65
Crispy Chilli beef £4.95
Marinated Lamb Rump £17.95
Seafood Delight £11.95
Coupon from Inside Flintshire Magazine – 50% OFF = £19.75 (Another coupon available in January’s issue)

To reserve a table call 01352 736000

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Fun recipe for adults & kids this halloween

HALLOWEEN RECIPE

Easy to make Halloween Witches Fingers

Easy to make Halloween Witches Fingers

Fun recipe for adults & kids this halloween

Fun recipe for adults & kids this halloween

Method
1. Combine the butter, sugar, egg, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder and salt, continually beating. Chill for 20 to 30 minutes.
2. Preheat oven to 160 C / Gas mark 3. Lightly grease baking trays. Remove dough from fridge in small amounts.
3. Scoop 1 heaping teaspoon at a time onto a piece of greaseproof paper. Use the paper to roll the dough into a thin finger-shaped biscuit. Press one almond into one end of each biscuit to give the appearance of a long fingernail. Squeeze biscuit near the tip and again near the centre of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance
4. Arrange the shaped biscuits on the baking tray. Bake in the preheated oven until the biscuits are slightly golden in colour, 20 to 25 minutes.
5. Remove the almond from the end of each biscuit; squeeze a small amount of red icing into the cavity; replace the almond to cause the icing to ooze out around the tip of the biscuit.

What you need
1. 225g (8 oz) butter, softened
2. 125g (4 1/2 oz) icing sugar
3. 1 egg
4. 1 teaspoon almond extract
5. 1 teaspoon vanilla extract
6. 350g (12 oz) plain flour
7. 1 teaspoon baking powder
8. 1 teaspoon salt
9. 100g (4 oz) whole almonds
10. 1 tub of red decorating icing

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Northern Lights

THE NORTHERN LIGHTS IN ICELAND

Holiday Review_Northern Lights

Holiday Review_Northern Lights

High solar activity levels have increased Northern Lights sightings this winter – including as far south as Oxfordshire last night, painting the night sky with shades of green, purple and blue. More traditionally, and for stronger sightings, you need to plan a foreign trip as far north as possible. What are the best ways of maximising your chances of seeing the aurora borealis? They are one of nature’s great displays: a mysterious, multicoloured show in which the night sky is suddenly lit up with a wondrous glow that twists and swirls like a heavenly lava lamp.

THE NORTHERN LIGHTS IN ICELAND Elusive and ethereal,
it is one of the great, timeless thrills of travel, a beautiful, shifting dance of nocturnal rainbows that many viewers find a humbling and spiritually uplifting experience. It occurs most commonly in the Arctic region, and in recent years the chance of enjoying the spectacle has become a prime reason to fly north for a winter break, despite the often high costs and the cold. The good news is that the range of holidays available for viewing the northern lights has never been better.

WHERE AND WHEN TO GO
The lights are formed from fast-moving, electrically charged particles that emanate from the sun. These are driven towards the poles by the Earth’s magnetic field – their varying colours are a result of the different gases in the upper atmosphere. In the northern hemisphere they are known as the aurora borealis and hang above the planet in an oval-shaped halo. The lights also have their southern counterpart, the aurora australis, but the principal audience for this is penguins. To see the celestial disco in its full glory, you will have to head north towards the Arctic, above latitude 60 degrees at the least. The snowy wilds of Canada and Alaska are fine viewing spots, but for most of us it is more affordable, and convenient, to fly to Iceland or northern Scandinavia, commonly known as Lapland. Here it is possible to see the lights from late September to early April, with October to November and February to March considered optimum periods. The hours of darkness increase the farther north you travel, and while the aurora can be sighted at any moment, 9pm to 2am tends to be prime viewing time. It’s surprising how often the lights reveal themselves just as dinner is served, and many hotels offer an aurora alarm service if you don’t want to stay up waiting.

“The lights also have their southern counterpart, the aurora
australis, but the principal audience for this is penguins.”
Where you go will depend on your budget and the time available, but
a more crucial decision is what else you want to do when you’re not
standing outside in sub-zero temperatures staring up at the night sky with
fingers crossed.
It’s important not to become obsessed with the single goal of beholding
the aurora, but to see this as just one of many thrills of a winter holiday
to the Arctic. Sparkling white landscapes, fairy-tale ice hotels, romantic
husky-sled rides, the hi-tech-meets-frontier lifestyle of the indigenous
peoples, cool city breaks – these are reasons enough to go. With luck
you will also see the heavens ablaze with a silky, swirling light, but this
can never be guaranteed.

HOW TO BOOK: PACKAGES
These make sense for an Arctic adventure, particularly if you want to
travel on a short break or in half-term and include activities such as
snowmobiling, superjeep trips or husky sledding. Scandinavian countries
are much better than us at keeping their transport systems moving in
winter, but even there bad weather can disrupt journeys and it helps
to have the support and fi nancial protection that comes from booking
through a tour operator.

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Help and advice against internet trolls

Computer Safety – Internet Trolls

Trolls or Keyboard warriors and how to deal with them!

How to avoid internet trolls
Help and advice for everybody online

The Internet is without doubt a great invention! Unfortunately, no one so far has been able to develop an anti-troll device that will help to make it a more civilized place. You might have come across this beast called the Internet troll too, in the white of comment boxes, on social networks, and on discussion boards.

On the web, a troll is nothing but a pest who thrives in the anonymity that it provides. The Urban Dictionary has quite a few definitions lined up. But – one who posts a deliberately provocative message to a newsgroup or message board with the intention of causing maximum disruption and argument – is the most point blank.

So, how do you take the war to the Internet trolls? First, by recognising a troll from a guy who just wants to start a one-off flame war.

Putting a Troll In The Crosshairs – Internet troll Fortunately, it’s easy to spot an Internet troll from a distance. They have their own sets of socially unacceptable behaviors. Trolls generally use provocative and confrontational language. A clever one will mix it up with relevant and friendly posts. Trolls hardly ever stick to the topic; they beat around the bush with the intention to confuse the reader.

Trolls of the subtle variety flag off their attack with innocent questions. You will often find them dressed up as new members of forums and chat rooms. Trolls lack understanding of a topic. They will not respond with a proper answer to a proper question.

Dealing with internet trolls – Trolls (especially the clever variants) use catch phrases to win sympathy. For instance, they may portray themselves as victims or specially challenged.

Trolls use web addresses or fictitious online identities that lead to dead ends. Trolls may make desperate efforts to make themselves liked. Sugar coated responses or overt-flattering comments are signature troll moves.

There are different types of trolls. Most are hit-and-miss and are far easier to deal with. Some are more strategic in the way they embed themselves online so as to cause maximum mayhem with minimum fuss. Identifying an internet troll is half the battle one. You can only count on your experience to get one early before you are baited by them. Now, comes the relatively easy part of dealing with these internet trolls.Surefire Ways Of Dealing With Internet Trolls.

Thankfully, you don’t have to call 911 to deal with Internet trolls. No destruction of property has been reported yet. Effective troll management calls for equal parts of caution and common sense. Here are a few guideposts to follow.

Avoidance is the best policy: If you can catch them shooting their mouths off, totally ignore remarks left by trolls. Don’t feed the trolls should be stuck up on a yellow sticky always.

Avoid arguments: If you do get on a one-to-one with someone you suspect to be a troll, keep your remarks to an absolute minimum. State your facts and move on. Put the ball in their court. By the second remark or so, a troll would have identified himself.

Don’t let them flatter to deceive: There is a high chance that a troll will pay a compliment or two to ingratiate himself before he starts his attack. This is a tough one as there are many real admirers who do sugar coat their comments.

Ask For Supporting Data: To net a troll in the anti-spam net, you can ask for data that can quickly verified like an email address or domain name. Genuine commentators usually have an online persona to back themselves.

The power of the webmaster: You can use blacklists and whitelists to separate the bad from the good. IP addresses can be tracked and persistent attacks from an IP or a range of IPs can be effectively blocked.

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