Early Risers.

[BoD]

32 minutes ago, monkeysarefun said:

 

 

 

 

 

 

I’m sure that diagram once appeared in an exam question on Kirchhoff’s Law.

 

Edited November 13, 2023 by BoD

[New Haven Neil]

Wind finally eased, off to Hroth's presumably!  70mm of rain in our gauge, lot of flooding and trees down, local road to me closed with flooding.

[New Haven Neil]

6 hours ago, Sidecar Racer said:

I'm certainly not going to post up the location for all to see as that would be improper , but I will admit

that @New Haven Neil and @The Q have been treated to same degree of interest .    😎

 

 

We're not hard to spot if you know a few details.  The garden railway is clearly visible, but the photos are very old, had two different cars since that was taken and I've had this one 6 years.

[BoD]

Stay safe, Neil

[Hroth]

25 minutes ago, New Haven Neil said:

Wind finally eased, off to Hroth's presumably!  70mm of rain in our gauge, lot of flooding and trees down, local road to me closed with flooding.

 

The wind has slackened here too, now its bucketing down, having remained more or less dry through the blow....

 

[iL Dottore]

2 hours ago, The Lurker said:

I am not sure I agree with ID's comments that all Indian meals are healthy. It may be genetic but there does seem an awful lot of early heart attacks and heart conditions among certain populations. An ex-colleague from the Parsee community has recently had a double or triple heart by-pass in his 40s and he seemed to regard it as fairly common for his folk. But to be fair, I don't think Parsee cuisine is so big on vegetarian meals.

 

1 hour ago, Barry O said:

Some of my "pakistani -west yorkshire" cricket mates suffer from type 2 diabetes. They are not obese but eat some  interesting foods... including some seriously sugary Puddings...

 

Baz

 

Many years ago I worked with one of Britain's (and the world's) top diabetologist who was based in Manchester.

After one meeting in Manchester he took me out to dinner in (I think it is called) "Little India". As we were driving to dinner we passed many shops selling very, very sugary, high carbohydrate sweets. He explained that he got an awful lot of diabetic patients from the Indian sub continent population of Manchester.
 

This, he asserted, was not only due to the familial and genetic factors present in this population, but also because of the easy access to sweets and sweetmeats that originally (back in the Indian subcontinent) were often quite expensive and thus only eaten on special occasions, but in Manchester they were cheap and readily available. And as we know a high carbohydrate diet (in the form of sugars) is not terribly good for anyone at risk for diabetes.

[iL Dottore]

After a bumpy descent into Zürich, A quick tarmac transfer and priority immigration and customs (very fast) I emerged into the rain and got the SBB train I was hoping to catch. So home soon.

 

After a splendid dinner yesterday, I passed up on breakfast and had a lunch - fish & chips at one of London's less expensive chains - though at £17.50 @polybear would probably disagree and have to go and lie down having come all over faint.

It was well..... alright, but rather greasy (in a "can grease my suitcase wheels" kinda way).

 

I've had Tom Kerridge's fish and chips (at twice the price) and they were flawless - as you'd hope they'd be at that price. The price also reflects the quality of the ingredients (in this case line-caught fish, which ain't cheap).

 

I've eaten at a number of restaurants owned by "TV personality" chefs, the ones that really know how to cook and have the awards and Michelin stars to prove it were superb (Tom Kerridge, Heston Blumenthal), others like Carluccio's and Jamie's Italian were pretty abysmal and incredibly pricey for what you got. Hell, I can cook Bucatini alla Puttanesca better than Jamie's Italian - and I'm a rank amateur.

 

And it seems that I'm not the only one critical of Jamie's culinary skills.

 

[Tony_S]

1 hour ago, BoD said:

I’m sure that diagram once appeared in an exam question on Kirchhoff’s Law.

 

Not on the current syllabus though. 

[New Haven Neil]

That's fish and chips?  Phooey.

[Tony_S]

1 minute ago, New Haven Neil said:

That's fish and chips?  Phooey.

Mutant fish and chips I thought. We didn’t stay out long on our trek this morning but the storm subsided around lunchtime so we set out from our cosy wood fire lounge and went get something to eat. We both had fish and chips, served with tartare sauce and mushy peas. We ordered “small cod” but it still overhung the plate. Batter was made with Thwaites ale apparently. Very good. Chips were under the cod and covering the rest of the plate, big chips made from real potato. £15.50, venue was 1723 former coaching inn. 

[iL Dottore]

10 minutes ago, New Haven Neil said:

That's fish and chips?  Phooey.

Indeed, I felt cheated (but at least the chips weren't the soggy, greasy "chip shop" chips)

[TheSignalEngineer]

7 hours ago, Hroth said:

 

Can't remember if he'd had the FO before becoming PM, perhaps he's trying to get a full hand of the Offices of State?

 

Dave went straight from opposition to PM. First elected during Blair's government.

[BoD]

23 minutes ago, iL Dottore said:

 

 

Fish?  Looks more like a battered lobster.

[Hroth]

 

18 minutes ago, BoD said:

Fish?  Looks more like a battered lobster.

 

Accursed is the mutant!!!

 

Not a patch on the fish'n'chips* I had from a proper chippie on Bonfire Night weekend!

Fish twice the size, at least four times as many chips...

Burp!

 

(The few "mushy peas"** in the photo look as if they're clinging together for protection!)

 

* Fish freshly battered and fried, freshly chipped spuds chucked in the fryer before our eyes.

** Thats what I think they're supposed to be...

 

Edited November 13, 2023 by Hroth
Just a bit more.

[polybear]

2 hours ago, Barry O said:

Some areas of the world suffer badly with Type 2 diabetes. Some of my "pakistani -west yorkshire" cricket mates suffer from type 2 diabetes. They are not obese but eat some  interesting foods... including some seriously sugary Puddings...

 

Baz

 

 

Has @Barry O seen this?  Six wickets in six balls:

 

https://www.bbc.com/sport/cricket/67401054

 

35 minutes ago, New Haven Neil said:

That's fish and chips?  Phooey.

 

Anywhere that serves chips in an old tin gets marked down in this Bear's Book - it's just a sneaky way of the Chef being a tightar5e.

 

7 minutes ago, Hroth said:

 

(The few mushy peas in the photo look as if they're clinging together for protection!)

 

Mushy Peas?  Oh yes, hiding behind the tall chip at the back.

[iL Dottore]

9 minutes ago, Hroth said:

!..., freshly chipped spuds chucked in the fryer before our eyes.

 

That explains the soggy chip-shop chips. Thick chips have to be cooked twice: the first time at a lower temperature to cook the interior and the second time at a higher temperature to get the crunchy exterior.

 

With French Fries/Skinny Fries You can get away with a single fry at a higher temperature as the chip/french fry is thin enough to cook through in one frying.

[The Lurker]

45 minutes ago, iL Dottore said:

After a bumpy descent into Zürich, A quick tarmac transfer and priority immigration and customs (very fast) I emerged into the rain and got the SBB train I was hoping to catch. So home soon.

 

After a splendid dinner yesterday, I passed up on breakfast and had a lunch - fish & chips at one of London's less expensive chains - though at £17.50 @polybear would probably disagree and have to go and lie down having come all over faint.

It was well..... alright, but rather greasy (in a "can grease my suitcase wheels" kinda way).

 

I've had Tom Kerridge's fish and chips (at twice the price) and they were flawless - as you'd hope they'd be at that price. The price also reflects the quality of the ingredients (in this case line-caught fish, which ain't cheap).

 

I've eaten at a number of restaurants owned by "TV personality" chefs, the ones that really know how to cook and have the awards and Michelin stars to prove it were superb (Tom Kerridge, Heston Blumenthal), others like Carluccio's and Jamie's Italian were pretty abysmal and incredibly pricey for what you got. Hell, I can cook Bucatini alla Puttanesca better than Jamie's Italian - and I'm a rank amateur.

 

And it seems that I'm not the only one critical of Jamie's culinary skills.

 

What Jamie Oliver does do well is produce recipes that work for the home cook - not always the case with some of the tv chefs. The chains that you criticised were just that, chains, and I think have both gone bust, although Antonio Carluccio had long sold up. I would agree that Jamie’s Italian was not all that.

 

I have enjoyed meals at a Heston restaurant and also Michel Roux, Richard Corrigan, Gordon Ramsay/Jason Atherton and Niklas Ekstedt’s was interesting too. There are other TV chef’s places I have been too as well, which I have enjoyed and one or two which I have been disappointed in!

[Gwiwer]

31 minutes ago, Hroth said:

 

That's half the portion.  Where's the other half

 

Shop fish 'n' chips here is £9.50.  You get a lot of chips, a whole big box-full in fact, meaning we only need one portion for the two of us and the fish is at least twice that size.  Go down the road to Sennen Cove and it's rather more pricey at £14.50 but every bit as generous.  And a little better cooked.  

 

I've had perfectly good restaurant / pub fish 'n' chips for a lot more and, similar to the photo, offering a lot less for the money.  Up-country in Padstow Rick Stein, the oft-complained of grumpy old fish-chef, offers a takeaway for £18.90 which even tourists think is a lot never mind the locals.  From the images online the portions are pretty meagre as well.  

 

I had a bit of a chat with the counter-hand in our local chippy last week.  She being a local lass seemed unaware of the fact that some (by no means all) of the London chippys that I know of charge extra for salt and vinegar.  One has the temerity to add an extra £1 for the privilege.  As she said "That's part of the meal not an extra" and apologetically added that "we do have to charge for sauce portions; they cost us too much to just give away".  They charge 20p a pot.  

 

Which reminds me.  It's Tuesday tomorrow.  I'm on my own for dinner.  I could have fish 'n' chips! 

[Barry O]

Call them "mushy peas"???? Yer what. Yorkshire caviar has much larger peas. Chips in a tin... nope.. and you need more than that.. what sort of fish was it? We prefer haddock to cod..  and wheres the scraps? Tommy and tartare sauce? Plus lemon...obviously they know their F&C  are going to be greasy.

 

Is the mayo for the very small onion rings???

 

Baz

Edited November 13, 2023 by Barry O

[BoD]

There seems to be some sort of international crisis here over fish and chips.

Just as well DC has been made Foreign Secretary.

I’m sure he will sort it.

[Dave Hunt]

16 hours ago, jjb1970 said:

Casualty rates in Germany were horrendous in the final months of the war as the regime sought ever more desperate measures, imposed a savage approach to maintaining discipline, cities continued to be bombed by the Allied Air forces (what had previously been a very high risk activity became almost a milk run for bomber crews as the Luftwaffe had been so degraded) and demands to fight to the end as Allied armies entered Germany. 

 

Although fighters were almost non existent by that time and losses were much reduced, I'd hardly describe sorties flown over areas defended by Luftwaffe flak batteries, particularly using the 88mm guns, as 'milk runs'. That was sometimes a phrase used somewhat ironically by the aircrew but it was in comparison with the horrendous losses on raids such as Nuremburg in 1944.

 

Dave

[Barry O]

At Arnhem  my old man reckoned you could walk across the flack and cannon shells... and, unlike others..  you got no medal to thank you for your attendance in unarmed "Transport Sqadrons" unless you got a posthumous VC (Flight Lieutenant Lord)  or a DFC for becoming "flak happy" (Jimmy Edwards DFC).

 

Baz

[petethemole]

There was a pub near Southampton Docks, opposite the old Terminus Station Building, called Davis's Chop House. It was popular with truckers waiting for the ferries to Le Havre and Bilboa.  We used to go there from work for birthdays and the like.  Cod & chips was a large piece of cod, a generous pile of chips and regular peas, not mushy.  You could also order a "large" portion, which was two of everything and seemed to take for ever to finish. It's too long ago to remember what the quality was like but it was pretty good, better than a lot of chippies.  Long gone, along with the ferries.

[PhilJ W]

Evening all from Estuary-Land. Just watched an interesting program on Channel 4 about air fryers. Some of them are quite large and they tested them against other forms of cooking food. One test they tried out was with two almost identical families (mum, dad and three kids) asking them to cook a roast chicken* dinner one family using an air fryer and one a conventional oven. Overall the air fryer won by the time taken and the energy consumed, less than half the time and energy that the oven used. It surprised me that some people even baked cakes using an air fryer though it shouldn't have as they're actually a compact fan oven. When it comes to energy consumption (kwh) the microwave comes out tops with the air fryer second and slow cooker third with the conventional oven using more power than the other three combined. *The whole chicken was a tight fit in the air cooker but it was found that it was easier to fit breast down, this meant that the breast received all the juices as it was cooked. 

[polybear]

Bear here....

 

Bear doesn't "do" Fish - I don't like the taste (though smoked haddock is ok occasionally) and what with all the cr@p we dump in the sea I'm none to keen on scoffin' anything that's come out of it.

So that means a Jumbo Snagger (usually with a chip roll) or a Saveloy.  Change out of a fiver - just.

The local chippie is "ok" - and only a five minute walk from Bear Towers; however it's not that often I visit it anymore as I usually knock up something far more creative in the kitchen of Bear Towers instead.

 

Today?  Templot.  It's actually starting to click - I've even discovered a promising track plan** that might even be achievable if it can be recreated without going under 750mm minimum radius.

 

(**I've even managed to load it up as a background shape and resized it to fit the scale room plan, along with baseboard outlines.  Puppers will be shocked n' stunned).

 

BG