Early Risers.

[Ozexpatriate]

1 hour ago, Gwiwer said:

In other news a frustrating evening was spent trying to coax a video clip from the desktop to the phone for use on a phone-only app.  It used to be simple to click-drag between Apple platform apps but no longer.

Ugh! Apple nonsense.

 

My son emailed me a photograph from his iPhone the other day. It is of course an .heic format which even my Windows laptop cannot read. Microsoft offered to download an extension to their photos application for the princely sum of $0.99 to translate it to the accepted JPEG standard. It is an inconsequential amount, other than I don't feel like giving Microsoft my credit card.

 

Plenty of "free" .heic translators online of course. The first one I looked at (using an upload web portal) had 'terms and conditions' stipulating that they owned the content you upload. No thanks. 

 

I'm sure there are others. I just got frustrated with the whole Apple nonsense that caused it all.

 

Edited November 27, 2022 by Ozexpatriate

[BSW01]

Goodnight all 

[Ozexpatriate]

I'm seeing weird formatting bugs in the forum recently - probably related to the insertion of the advertising. Anyone notice weird gaps between posts?

 

Each post before the gap also as a reduced margin, illustrated here, from the previous page:

Edited November 27, 2022 by Ozexpatriate

[zarniwhoop]

34 minutes ago, Ozexpatriate said:

I'm seeing weird formatting bugs in the forum recently - probably related to the insertion of the advertising. Anyone notice weird gaps between posts?

 

Each post before the gap also as a reduced margin, illustrated here, from the previous page:

I noticed weird gaps on (I think) the Warley exhibition page on Friday, haven't noticed anything here - but  I've mostly been hacking on some local stuff and building a new linux system on one of my machines..

[jjb1970]

8 hours ago, polybear said:

 

How expensive is "expensive"?

 

 

A 200g block of basic 'supermarket' cheddar or similar (i.e. not the good stuff) will typically be about $8, which is about £4.80. If you want the good supermarket cheese (M&S, 'finest' etc) then a 200g block of a nice mature cheddar or similar will be about $12 - 15, or £7 - 9. You don't tend to see 400g or 500g blocks here, probably the price would frighten people.... If you want artisanal cheese or blue cheese then it is $12 - 15 and up for 200G.

There is a food wholesaler which has a retail arm, Phoon Huat, their retail shops are marketed as Redman, they have some much better deals if there is a branch selling cheese nearby. It's still not cheap, but they often have brie, camenbert and danish blue cheese for surprisingly low prices (for cheese in Singapore). 

[jjb1970]

7 hours ago, J. S. Bach said:

In a local Publix (Rock Hill, SC) grocery store, look carefully:

 

You will see:

 

😺

 

 

 

 

I also browse the ethnic British aisle at the supermarket here, and occasionally treat us to luxuries from M&S, like their hot cross buns, cheese and biscuits. Although here things like digestive biscuits, Carr's Water Biscuits (made in the holy city of Carlisle, centre of learning and excellentness of the world) and baked beans are in the regular aisles as the locals like those and they're considered mainstream items. At the risk of sounding sad the fact that M&S has shops in Singapore is a bit of a God send, even though I love the local food and most of our diet is local (it helps that my wife is an excellent peranakan cook) it is undeniably nice to be able to buy treats from home when we have the urge.

[jjb1970]

5 hours ago, Ozexpatriate said:

I think the (eastern) Asian attitude to cheese is essentially the same as Western attitude to tofu. "Foreign" and therefore questionable and in some ways an acquired taste.  They (sort of) occupy a similar culinary spot nutritionally - though of course cheese has more flavour and tofu adapts to whatever sauce it is in.

 

It's understandable that dairy cultures (cheese, yoghurt etc) were not part of historical food traditions in a tropical climate, though northern China is hardly tropical.

 

 

Tofu is a very apt comparison. Like cheese there are multiple varieties, and it is a pillar of the everyday diet in much of East and SE Asia, engendering the same enthusiasm (loyalty?) as cheese does in western culinary culture. The variety of tofu dishes and ways to cook it are boggling, cooking with it is where you need to understand the different types of tofu as they behave very differently when cooked. I'm not such an enthusiast of plain tofu, but fried tofu stuffed with bean sprouts and veg is terrific, my wife does an excellent tofu and mango salad dressed with sweet chilli and pomegranate which is excellent (that's one of her peranakan dishes) and some of the Japanese fried tofu dishes are wonderful. Last week I had charcoal tofu, I thought it was just charred black but apparently it actually is coated in edible charcoal (well, they say it's edible and who am I to argue).

[BR60103]

I've been quiet in this thread lately.

I've had a persistent cough for a long time.  Recently there was a session when I could barely breathe in the night.

Last week I saw an allergy specialist and he finally diagnosed acid reflux -- stuff coming up out of the stomach and into the windpipe.  I am now forbidden to eat within 3 hours of bed. I've also been taken off coffee, tea, chocolate, (alcohol), soft drinks.  What do I drink now? Ovaltine. 

 

[BR60103]

I'm getting those odd margins and odd spacings, too.  

I tried to upgrade to premium last night.  After a lot of faffing around, I charged it to Visa.  I received a note from Visa that it was unusual and could I enter the code they would text to my phone. However, that phone does not do texts.  I ried to call Visa but got onto the indefinite wait period. 

 

[zarniwhoop]

1 hour ago, zarniwhoop said:

I noticed weird gaps on (I think) the Warley exhibition page on Friday, haven't noticed anything here - but  I've mostly been hacking on some local stuff and building a new linux system on one of my machines..

Colour me very surprised at the "interesting/thought-provoking" ratings - it makes me think I was less than clear about what I was doing. Most people will think what I'm doing is both exceptionally boring and probably of less than zero interest 🤣

 

When I was back at work after my injury, but too tired to work full-time, I took the opportunity to look at linux (I'd heard about it, but had not been on t'interweb and previously spent my time working and exercising). Looked at it, eventually got something working on a spare machine, got more involved. In the end decided that I didn't like a lot of the choices in the commonly-available distros (various versions of linux which groups or companies had put together). Got a free DVD-ROM on a magazine with Linux From Scratch (it's intended as an educational resource). In the end I became an editor there, although these days I mostly do testing to see if the parts I care about (particularly firefox and a different browser engine) hang together, and look after a few packages in the wider "Beyond Linux From Scratch" area.

 

The (in my view 'infernal' - whitespace indentation matters ? really ?) python scripting language has had a lot of changes recently which led to changes all over the shop. One of my colleagues has looked at this, and at putting more detail on the python modules, and testing them where useful. From that, he pointed me to a web page which caused me to question a few things. After eventually running three rounds of testing in the past weeks, and making a suggestion, I've now "hacked" on the XML source of the book with a first attempt at adding a new page to better handle the certificates which are used for https:// activity in python.

 

The 'hacking; is the diff file at https://www.linuxfromscratch.org/~ken/python-system-certs/ - I'm sure  it is of zero interest to almost everyone here, but the resulting rendered versions of our two variants (put up for comment by my colleagues) are in the same directory - the new page is 'System Certificates for Python-3.11' in chapter 4. I'm not particularly happy about it, but it's a start.

 

Meanwhile, the machine where I mostly run measurements (time factors, space) for what I update is nearing the end of its build - too much has changed in the last month for me to feel comfortable with using the 'old' system for measurements! Oh, and my normal-use systems are much different (extra hardening against some potential vulnerabilities). But you all are very welcome to say "boring" 😬

[Ozexpatriate]

3 hours ago, BR60103 said:

I received a note from Visa that it was unusual

The reason that I (also a foreigner to the UK) haven't purchased a membership. The provider of the card I would use does not have access to my mobile telephone number.

 

Edited November 27, 2022 by Ozexpatriate

[Ozexpatriate]

3 minutes ago, zarniwhoop said:

... eventually got something working on a spare machine, got more involved. In the end decided that I didn't like a lot of the choices in the commonly-available distros (various versions of linux which groups or companies had put together). Got a free DVD-ROM on a magazine with Linux From Scratch (it's intended as an educational resource).

Which base distribution are you using?

 

In my career I was a long-time UNIX user. (Before that I used a proprietary, UNIX-like OS.) I did at one point have a dual-boot Intel-processor machine with both Windows and Linux, but after that it was Windows only. In those days the Linux distribution was probably Red-Hat, but I don't actually remember what distribution it was. The software sold by the company I worked for was predominantly run on Linux machines. 

 

Linux presents an interesting conundrum for large corporate IT entities. One very large company I worked with actually purchased a Linux distribution from a company because they provided support. (Meaning the Linux provider tested the distribution and if there were issues they fixed them. Security was also a major concern.)

[jamie92208]

9 hours ago, pH said:

That is obviously the ‘ethnic’ section! 
 

(Seriously, though, in one of our local supermarkets, UK brands are kept in the ‘ethnic’ section of the shelves.)

Here in La Belle France it is usually in the 'produits du monde' section with little country flags marking off the different sections. A Union Jack may be next to the Polish Flag or an Indian one. The arrangement  is rather random in different stores.

5 hours ago, jjb1970 said:

 

I also browse the ethnic British aisle at the supermarket here, and occasionally treat us to luxuries from M&S, like their hot cross buns, cheese and biscuits. Although here things like digestive biscuits, Carr's Water Biscuits (made in the holy city of Carlisle, centre of learning and excellentness of the world) and baked beans are in the regular aisles as the locals like those and they're considered mainstream items. At the risk of sounding sad the fact that M&S has shops in Singapore is a bit of a God send, even though I love the local food and most of our diet is local (it helps that my wife is an excellent peranakan cook) it is undeniably nice to be able to buy treats from home when we have the urge.

I also like such comfort eats now and again. And nice that you mention Carrs of Carlisle. I once got a tour of the factory, as my mother had a friend who worked there.  I will look for a picture.  I also revere the city of my birth. My father used to push my pram in the park between the WCML and the castle. From his notebooks I could tell you which Duchesses my infant ears heard.

4 hours ago, BR60103 said:

I've been quiet in this thread lately.

I've had a persistent cough for a long time.  Recently there was a session when I could barely breathe in the night.

Last week I saw an allergy specialist and he finally diagnosed acid reflux -- stuff coming up out of the stomach and into the windpipe.  I am now forbidden to eat within 3 hours of bed. I've also been taken off coffee, tea, chocolate, (alcohol), soft drinks.  What do I drink now? Ovaltine. 

 

My good lady had a similar diagnosis a few years ago.  The specialist told her that she had a problem with her vocal chords as a result.  The family all commented that perhaps he ought to go to Specsavers as none of them had ever noticed such a problem.  I of course didn't dare comment.  I was too busy laughing.

 

Jamie

Edited November 27, 2022 by jamie92208

[jamie92208]

Good moaning from the Charente.  Not a lot to report here but the market is due to be visited this morning.  

 

Regards to all.

 

Jamie

[iL Dottore]

7 hours ago, polybear said:

 

Bear watched an episode of George Gently this afternoon - someone made mention that the useless Doctors end up working in Industry (such as Occy Health Docs etc.).  As to whether there's any truth in that I've no idea.

Definitely not so in my industry. In our consulting group all the Doctors are scarily smart and have all worked for years at the coalface before going Into industry (and thence to consultancy work). When you’re collaborating with the “best of the best” in medicine worldwide, there’s no place for duffers.

 

Many are ex-NHS and the most frequent reason my ex-NHS colleagues give for leaving to go into industry is the combination of being taken for granted and an abysmal “work-life” balance (one of my friends - a former NHS radiologist - said that it wasn’t until he went into industry that he was able to see his young boys for more than one or two hours a week).

[Barry O]

Ey up!

 

Time to go to the NEC for my day 4 of the warley show..

 

Baz

[Ozexpatriate]

5 hours ago, jjb1970 said:

A 200g block of basic 'supermarket' cheddar or similar (i.e. not the good stuff) will typically be about $8, which is about £4.80. If you want the good supermarket cheese (M&S, 'finest' etc) then a 200g block of a nice mature cheddar or similar will be about $12 - 15, or £7 - 9. ... If you want artisanal cheese or blue cheese then it is $12 - 15 and up for 200g.

I had no idea how this compares. I do purchase cheese but don't have prices memorized, so I looked some up.

 

A (localish) Oregon volume producer of basic cheddar in local supermarkets (online) is US$14.99 for a 2 lb block - so £2.55 per 200g.

 

A fancy artisanal southern Oregon producer offers blue cheeses online for US$17 per 6.5 oz wedge - so £15.26 per 200g. For me this is made only a few hours away by road - so no importing etc.

 

The same producer won the World Champion prize at the 2019/20 World Cheese Awards for their limited edition seasonal "Rogue River Blue"*. They sell this online for the eyewatering price of US$80.00 for an 18oz wedge - so £25.93 per 200g. They offer the 5 lb wheel for US$240.00. 

 

* Only made in Autumn and hand wrapped in grape leaves soaked in pear spirits.

 

Edited November 27, 2022 by Ozexpatriate

[iL Dottore]

7 hours ago, Gwiwer said:

Quite why a nation which calls itself developed (other opinions are available) cannot produce its own foodstuffs in flavours other than "ultra-bland" always mystified me.  

I’m assuming you mean Oz by this - although much of the British culinary repertoire would be called “bland” by inhabitants of Asia, SE Asia and the Indian subcontinent (it’s not bland - if done properly and with good quality ingredients)

7 hours ago, Gwiwer said:

…there's a much stronger ethos down-under of "take it or quietly ignore it" which hasn't been around in the UK for some time.  Instead we bend over backwards to oblige as many different people from as many ways of life as we can (and still fail to please them all) rather than just offering what's there on the basis of "you don't have to have it"…

I suspect that the UK is the outlier here. Certainly, when I moved to Switzerland there was the expectation that I would make the effort to “fit in”, learn the lingo (I already spoke one official Swiss language fluently - which helped), not make trouble or be a burden on the state*. Many other countries are the same.

 

I think the real problem with “bending over backwards to oblige“ is that foreign cultures can be seen to be imposed on the locals, rather than have many aspects of the immigrant’s culture just simply “seep in“ naturally into the dominant culture by social osmosis. There have been many large migrations in the past (the Huguenots come to mind) where aspects of their culture have seeped into British life naturally over the years. But the difference to today, was that when, for example, the Huguenots arrived it was very much “you don’t have to have it“/“take it or leave it“.

 

* it was only after about five years on a temporary residency permit (which was renewed annually) was I eligible for a permanent residency permit – after having demonstrated to the Swiss state that I was a productive, tax-paying, non-disruptive and non-criminal potential citizen.

[iL Dottore]

11 hours ago, polybear said:

 

Nine quid** for a 250g Jar of the Golden Nectar? 😲 Big Ouch.

(**£2.85 in Tess n' Co)

Golden Nectar? Golden Nectar???

 

Only the British could regard a foodstuff made from brewing waste (and invented by a German: Justus von Liebig) as “nectar”

 

The Russians have caviar, the French have champagne, the Italians have Prosciutto di Parma, the British have marmite!

 

Says it all, really! 🤣

[iL Dottore]

5 hours ago, jjb1970 said:

…even though I love the local food and most of our diet is local….. it is undeniably nice to be able to buy treats from home when we have the urge.

Although my peripatetic yoof means that I could regard any one of three countries as “home“, I still have a fondness for the “Best of British”.
 

Whilst Swiss chocolate is refined and exquisite, there’s something very comforting about a Cadburys fruit and nut bar; a good quality Melton Mowbray pork pie is truly a thing of beauty and for the ultimate satisfying winter warmer you just can’t beat a proper, suet based, steak and kidney pudding (and without the kidney it’s certainly not the “real deal“). 
 

British black pudding, in one of its many guises, is certainly more than welcome on my breakfast table as is proper Seville orange marmalade. And we must not forget that British butcher’s creation so inspired, so good that even the industrial catering versions are more than palatable – a proper pork breakfast soss.

 

A good India Pale Ale or a robust stout can certainly hold its own with any German beer I could care to name; single malt whisky – in its infinite variations – should certainly be part of any connoisseur’s bar and a slice of Dundee cake to go with it would not go amiss.

 

And whilst much of the criticism (and scorn)  directed at British food is valid (and in some cases, justified), I can categorically state, without fear of contradiction, that British Biscuits are definitely the best in the world. You can keep your oversweet, over sugary American “cookies”, biscotti (and the like) are OK, but undoubtably one of the Royal Family of biscuits (if not the King of biscuits) has to be the British dark chocolate digestive!

 

And now I’m hungry….

 

p.s. Note the total absence of any reference to oven chips, turkey twizzlers, synthetic LDC or baked beans! 🤣

[monkeysarefun]

3 hours ago, Ozexpatriate said:

Linux presents an interesting conundrum for large corporate IT entities.

Spent most of my career in HP then Solaris UNIX flavours but after dabbling on and off In Linux used by some standalone systems  Defence are incorporating more and more larger Linux based applications, for instance the virtual windows servers all run on Linux ESXI systems.

 

Accordingly I've been doing Linux computer based training courses, the latest 3 weeks I've been doing one presented by a Scottish guy, so there's a whole swag of new commands that I've learned but I only know how to  pronounce them in a Scottish accent.

[monkeysarefun]

1 hour ago, jamie92208 said:

Here in La Belle France it is usually in the 'produits du monde' section with little country flags marking off the different sections. A Union Jack may be next to the Polush Flag or an Indian one. The arrangement  us rsther random in different stores.

Here we have a specific New Zealand section, which seems to be mainly chocolate fish, something called pineapple lumps and tinned mutton.

[TheQ]

Mooring Awl,

4 hours sleep, short awake, 3 hours sleep good for me.

 

Ben the I want out Collie then insisted on going out, it's very dark out there and I suspect his meteorological abilities predict further rain.. we've obviously had some rain but not a huge amount, neither did we get much wind, I'd only call it a strong breeze at the moment.

 

Out in Saudi, as I was in the equivalent of a hotel setting I didn't need to buy food, but I noticed most supermarkets stocked American foods, unfortunately we had the American / Kraft appalling version of Worcestershire sauce inflicted on us in the restaurants, as was their attempt at Horseradish sauce both appeared to be a chemical mayonnaise with more chemicals to turn it to the appropriate colours and nowhere near the flavour.

 

Linux is hidden inside some of our products, but you wouldn't know it outside the box, and it's not accessable to the outside world. It will run the product, but only pass the results to the world, when instructed, the user's  can't program it.

 

High tide is about 09:00, Southerly with a hint of west in it, 5 mph gusting 16mph, though I'll bet we get nearer the 5mph, I'll be heading out when I've drunk this muggacoffee.

 

Time to drink...

 

 

[jamie92208]

Mention was made earlier of Carrs of Carlisle the biscuit makers.  Now part of McVities I think but still manufacturing.   What people may not know is that the factory used to be rail connected, served I believe from Carlisle Canal shed.   And here is the proof.

 

A grinning 13 yr old on the footplate of their fireless loco that shunted the factory.And another with the proper driver in charge.

A little bit of history.   One of my memories of the factory tour was that a lot of their production was very high energy biscuits that got packed in large sealed tins as survival rations to go in Royal Navy lifeboats.

 

Jamie

[Ozexpatriate]

3 minutes ago, monkeysarefun said:

pineapple lumps

Huh? Do they stomp on them in wellies?

 

3 minutes ago, monkeysarefun said:

tinned mutton.

Gross. (I'll happily eat roast mutton, but mutton in a tin sounds nasty.)