Author - Reg White

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.

Dilshad Indian Dining and Takeout

Dilshad Indian Dining and Takeout

Café Dilshad in Holywell is always a good place to eat it always has a welcoming feel to it. The décor is modern and simple and not understated which helps create a homely atmosphere. When entering it feels lively and busy even on a Wednesday evening when most restaurants are empty. Is it word of mouth? Or the brilliant new menu with signature dishes including Chocolate Korma or Piri Piri Chicken Balti.

Whilst we pondered over the vast menu dishes I decided to go for my favourite starter of King Prawn Puri I always like to go for a dish that I have frequently so I can use this as a benchmark to decide how good the restaurant is compared to others. A lot of restaurants have huge offerings but still struggle to nail the obvious dishes I always think an Indian restaurants show there worth by how well they do simple dishes on the menu. Reg decided on the Kebab roll. The poppadum’s arrived quickly with abundance of dips including Mango chutney, Chilli Chutney, Lime Pickle and onions and tomatoes. We polished these off swiftly and waited our starters in anticipation of the appetisers quality and taste.

The presentation of the starters was amazing and the aroma from the starters mouth-watering. Reg quickly tucked in and passed comment how delicious the Siekh Kebab was it was beautifully marinated with abundance of spices and came wrapped in a tradition Parathas it was also accompanied with side salad and Green Chutney. My starter also didn’t disappoint I can honestly say it was the best King Prawn Puri I have ever tasted the succulent prawns were covered in mildly spiced gravy which was sprinkled with fresh coriander and served over a puri.

We both went for the signature dishes Reg had Lamb Shashlick Bhuna and Me Bombay Badboy. Again presentation was outstanding especially my Bombay badboy that arrived sizzling on a hot plate. Our expectations were high after such delicious starters and we certainly were not disappointed the Lamb Shaslick Bhuna was beautiful the Lamb grilled on a Tandori accompanied with a thick tasty bhuna sauce with onions, peppers and tomatoes.

I had asked for a recommendation for a curry high on the scoville scale and the Bombay Badboy it was! Wow what a perfect recommendation my curry certainly packed some serious punch! This wasn’t detrimental to the overall flavour of the curry however, and the dish went down a storm with pila rice and garlic naan.

Café Dilshad excelled all our expectations with the new and exciting flavours of their new menu and an overall experience that’s anything but
generic. A special mention to Mo as the service was fantastic throughout he was attentive and friendly without ever overstepping the fine line into bothersome well done Café Dilshad an excellent Indian restaurant!

The Bill – Sunday 3 Course Meal £9.95 x 3 = £29.85 (No charge for drinks as you can take your own bottle of wine or beers) – Reviewed by Nicola White

We Three Loggerheads Review by Inside Flintshire Magazine

We Three Loggerheads

This month’s restaurant review took us to We Three Loggerheads which is located opposite Loggerheads Country Park. The pub acquired its name during1780s when a local landowner and vicar from a local parish were in constant disagreement the landlord of the Loggerheads Inn decided to call a meeting between the two of them at the Inn. Although not clear whether the matter was entirely resolved at this meeting one of the parties, Richard Wilson, decided to paint the sign for the loggerheads with the writing “We Three Loggerheads”. The thinking behind this was there were two people at the Loggerheads in disagreement plus the third person whoever it may be in future , looking at the sign. Hence locally and nationally, the phrase caught on that to “be at loggerhead’ was to be in disagreement.

From the outside the pub is a charming traditional 17th Century coaching Inn with beautiful cascading hanging baskets and as you would imagine the bar area has traditional low ceilings and a quaint feel to it. The wow factor for us was when we were shown up a few stairs to the restaurant it was a large imposing room with a extremely high vaulted ceiling and amazing beams with clusters of pendants suspended from the ceiling which lit the place incredibly the room was almost like an old church with arched shape windows, chunky wooden furniture and a fantastic relaxing ambiance to it.

For starter Reg decided on the Beef kofte kebab with minted yoghurt & salad garnish although it was nice it was lacking seasoning but then we do like our food fairly spicy. I decided on Brie and Cranberry Tart which was homemade and really yummy with perfect puff pastry sweet chunky cranberry sauce and creamy Brie on top my only criticism would be a little more Brie would have balanced the sweet taste of cranberries out a little but I still immensely enjoyed the tart.

For Mains we both choose the Steak and Strawberries offer which was advertised on a board at the front and is available in the week for £10.95 per person. Both steaks were of a generous size and certainly looked more generous than the 6oz that was stated they came presented on a platter with a bucket of the most delicious chunky homemade chips, homemade onion rings, sautéed mushrooms and perfectly cooked steak which was beautiful all the meat is sourced from Williams of Denbigh and it was really juicy and tender.

The dessert of Fresh Strawberries sourced from local Green grocer Jones of Mold were served with lashings of fresh double cream not the most elaborate of desserts I know but sometimes you just can’t beat the simple things especially when the produce is local and of excellent quality and taste.

If we were to sum up the We Three Loggerheads we would say that I’m sure you won’t disagree with our opinion that the food is top notch locally produced food , reasonably priced and the restaurant certainly has the wow factor for that intimate dinner for two ,informal pub lunch or a large family gathering …….. enjoy !

To book a table call 01352 810337
Postcode CH7 5LH

Jamaica Review by Inside Flintshire Magazine

Jamaica Review

An insider’s guide to Jamaica, featuring the island’s best hotels, restaurants, bars, attractions and things to do, including how to travel there and around. By James Henderson.

Why go?

Jamaica is the liveliest, most captivating and most compelling island in the English-speaking Caribbean – and among the most beautiful too. It has the beaches and the hotels, but Jamaica also has more depth, with culture in its history, art and of course its music. The Caribbean experience is stronger here – Jamaica takes familiar strains from around the Caribbean and amplifies them.

When to go

The best time to visit is when the weather is at its worst and coldest in the UK, between mid-December and mid-April (the official winter season). In Jamaica this is also the driest part of the year. However, prices are at their highest then, so you may want to consider the shoulder season, up until July, when hotel prices reduce by as much as a third and the weather is not that different. The summer months are hot and sometimes muggy. You may want to avoid September and October because of the risk of hurricanes and November because it is the rainy season.


The currency of Jamaica is the Jamaican Dollar, or ‘J’, which floats on the international exchange (currently £1 = J$175 approx). However, many people use the US dollar (hotel bills are quoted in this currency). You should check the rate and make the calculations to see what exchange rate you are being offered. There is detailed advice on personal security on the website. Currently there are no recommended restrictions on travel to Jamaica.

Local laws and etiquette

Personal safety is an issue in several islands around the Caribbean. Do not leave valuables unattended on the beach nor in a car. Do not walk in remote areas in the main towns nor on remote beaches, certainly not at night. If in doubt ask your hotel reception what they do. Largely speaking the Jamaicans are charming and if you stop to ask them advice or directions they are delighted to help. Be careful when you are approached, however – consider what you would do at home if approached by someone you didn’t know – and act in a similar manner.

Negril Beach

Negril Beach is a Caribbean classic – five miles of white, west-facing sand that shelves gently into gin-clear water. Much of it is developed and there are scores of bars and restaurants. Remember to stay for the nightly show – the sunset over the sea horizon.

Who goes?

Everybody – each has their own favourite bar in which to base themselves for the day (if their hotel isn’t on the beach already). The sea at Negril beach is safe for children and is a popular day out for local families as well as tourists.

What is there to do?

Areas are sectioned off for swimming. Beach concessionaires offer wind-surfers, parascending, glass-bottom boat tours, jetskis and scuba. Masseurs sometimes set up their tables.

Bars and bites

There are scores of beach bars, any of which would be happy for you to drop by for a drink and a meal (and then you can use their changing rooms). Kuyaba (00 1 876 957 4318; has a nice deck overlooking the sand. Cosmo’s (00 1 876 957 4330) at the top end of the beach has facilities and good seafood among other Jamaican fare.

Getting there

Negril is at the western tip of the island. If you are not staying there, it is an hour’s drive from Montego Bay. Tours will offer a day on the beach followed by the sunset at Rick’s Café. Know before you go.

Crown Inn Review by Inside Flintshire Magazine

Crown Inn Lixwm

It was Fathers Day and unfortunately we had not booked anywhere but decided last minute to see if we could find nice country pub for Sunday lunch. We headed towards Holywell, Brynford then towards Lixwm where we came across a quaint 17th century building which we drove straight past we then decided to turn round as it looked just like the traditional pub we were after. We were greeted by two very friendly waitresses that told us they were really busy but would squeeze us in. The pub itself is everything it looks from the outside a humble 17th century coaching house low beamed ceilings open stone fireplace, a superb range of cask ales and beers and bags of old world charm what more could you want on Father’s day.

There was five of us dining, the menu was a set menu with a varied choice of five starters, mains including vegetarian options and desserts. It was reasonably price at £8.95 for one course, £10.95 for two or £15 for three courses. Three of us had starters our son had Sweet Potato and Leek soup which was accompanied with a huge slab of crusty bread. The soup had a nice mellow flavour and was a contemporary alternative to traditional leek soup. Reg and I both choose the “patchwork Pâté” which is a local produce made in Ruthin the Pâté is all hand made in small batches using local ingredients, we were keen to sample this and were more than happy with our choice when it arrived on a rustic butchers block. The presentation was excellent and included individual ceramic pots of Pâté, butter, fresh rocket, onion marmalade and two small pieces of toasted Ciabatta. Reg had chosen the Chicken liver Pate which was by far the best Pâté I have ever tasted you can certainly see why this is Patchworks best seller and is served in many restaurants throughout North Wales. I sampled the Kiln Roast Salmon Pâté which instead of the cured fish be­ing engulfed in cold smoke it is hot smoke that is used. Effectively cooking the fish as it is smoked or as the name implies roasting it in a kiln. This imparts an almost meaty texture to the Pâté. The only small criticism we had was there wasn’t enough bread to mop up the delicious Pâté.

To book your table call: 01352 781112

For our main course the majority choose roast topside of Beef with Yorkshire puddings I opted for 4 hour braised belly pork with buttered mash. The meals were served with a large platter of mixed seasonal vegetables, a large dish of braised red cabbage and carrot and suede mash. The selection of vegetables were abundant and really tasty especially the red cabbage which is one of my personal favourites. The roast beef was extremely tasty but they were all slightly jealous of the fact that I had buttery mash served with my extremely large melt in your mouth belly pork topped with crispy crackling.

For dessert we ordered Rhubarb, summer berry crumble with custard, A Lixwm mess, Sticky Toffee pudding with Toffee Sauce and ice cream and two Chocolate brownies with ice cream. All desserts were scrumptious and of good portions and completed the meal perfectly.

The Crown Inn prides itself on serving classic British food which is locally sourced and then cooked by chefs that are passionate about food and experimenting with different flavours, we are keen to revisit and sample some more mouth watering dishes of the regular menu very soon!