Three full days of bantering on about the bloody telly.
Somebody make it stop.
We could talk about the new mutant version of Omicron instead ;-)
A 13-episode, five season, pay-TV docudrama about a flesh-eating covid variant UFO that invaded Taiwan from its base in the Alpha Centauri system would be basic Monday afternoon fodder on PB.
Gray report says rotten culture but not damning on PM knowledge; Big mea culpa + clearout of inner circle; More letters go in but 54 not hit; Major move to address April cost of living crunch; better than expected May locals. (Theoretically) https://twitter.com/benrileysmith/status/1483098095634329600
Three full days of bantering on about the bloody telly.
Somebody make it stop.
We could talk about the new mutant version of Omicron instead ;-)
A 13-episode, five season, pay-TV docudrama about a flesh-eating covid variant UFO that invaded Taiwan from its base in the Alpha Centauri system would be basic Monday afternoon fodder on PB.
Is that the show Matt Hancock watched that caused him to panic over covid?
Wait til Leon finds out that there's a free daily newspaper that's given out on buses and trains.
Wait till Farooq finds out there's a thing called "advertising" that the BBC aren't allowed to do.
What do you mean, the BBC do plenty of advertising. Try going onto the BBC website when you are overseas, there are ads. Or watch, Dave Comedy in association with Cobra Beer....
Not that it matters anyway. However it's funded, we pay in the end, and the free pages affect the business of the paid-for titles. I can't really bring myself to shed a tear for them.
Sorry, you, a left leaning Labour voter, can't bring yourself to shed a tear for the journalists who lose their jobs on local papers, specialist magazines, because the BBC just stomps all over their business model and destroys their profits?
You really are such lovely people
I'll let you know if I ever vote Labour, so there can at least be some truth in the nonsense you talk. I still don't understand why you aren't raging against The Metro for doing exactly what you're talking about but probably on far grander scale. Free pages destroy paid-for titles, and you're paying.
Ok sorry, I apologise.
You’re not a Labour voting c*nt
You’re just a c*nt
That's much more like it, thank you. You seem wildly irrational about this, I must say. Did someone steal your favourite secret recipe and publish it in a free magazine?
It happened a lot and I can understand why @Leon might be angry. I knew plenty of people who were.
I used to freelance for Future Publishing back in the '90s and there were at least two occasions when launches by BBC Magazines killed off Future titles.
One was Future's Classic CD, which was enormously successful (gold disc in Future's Beaufort Street reception, that sort of thing) until the BBC came along and launched BBC Music Magazine. All of a sudden Classic CD became a dead man walking. Circulation plummetted from 100k+ to 8k. You simply can't compete with the blanket advertising and cross-promotion the BBC had.
The second was a vegetarian food magazine. Future had hired the staff, produced dummies, booked promotions with Smiths, all of that. Then they got wind that the BBC was launching BBC Vegetarian Good Food magazine. Project pulled, instantly.
What's the public interest in launching magazines about vegetarianism and classical music when the market is willing to provide them? I don't get it.
That said, I don't share Leon's worry that the BBC killed off local papers. The vulture owners like Newsquest and whatever David "Rommel" Montgomery is running this week managed that just fine by themselves.
Careful. You will confuse them with actual evidence
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
If I was Dominic Cummings - not that I am, ofcourse - I would wait for Operation Big Dog to be completed in the near term, with the nonsense about sending migrants to ghana and rwanda today, playing to the gallery over the BBC yesterday , and whatever else is to come this week, before coming back again. i might do one at the end of this week or around mid-week, and one a couple of days after Gray, depending on how many I had still in the box.
Three full days of bantering on about the bloody telly.
Somebody make it stop.
Its a good thing - we are no longer obsessing about covid (well most of us, @Leon is still prowling the darkest recesses of twitter for a bit more fear and dread, just as he posted that we are half way through winter.*
*Although that's a very tricky subject...
Halfway though winter is February the second aka Candlemas:
"Half of the straw and half of the hay For half of the winter after Candlemas Day."
Any farmer (or in my case farmer's son) could tell you that.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
We had a BBC B in the house when I was a child and I went through university using a second hand Risc PC. When I finally sold the Acorn on about ten years ago I picked up a Raspberry Pi that can run Acorn's RISC OS operating system. The fact that there is still hardware on sale that can run Acorn's software is a result of the spectacular success of Acorn's ARM processor, a version of which now powers every smartphone and is at the heart of the new generation of Apple computers. Without the Computer Literacy Project ARM would never have been created. Possibly the best example of the UK government picking a winner and having it pay off!
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Wait til Leon finds out that there's a free daily newspaper that's given out on buses and trains.
Wait till Farooq finds out there's a thing called "advertising" that the BBC aren't allowed to do.
What do you mean, the BBC do plenty of advertising. Try going onto the BBC website when you are overseas, there are ads. Or watch, Dave Comedy in association with Cobra Beer....
Not that it matters anyway. However it's funded, we pay in the end, and the free pages affect the business of the paid-for titles. I can't really bring myself to shed a tear for them.
Sorry, you, a left leaning Labour voter, can't bring yourself to shed a tear for the journalists who lose their jobs on local papers, specialist magazines, because the BBC just stomps all over their business model and destroys their profits?
You really are such lovely people
I'll let you know if I ever vote Labour, so there can at least be some truth in the nonsense you talk. I still don't understand why you aren't raging against The Metro for doing exactly what you're talking about but probably on far grander scale. Free pages destroy paid-for titles, and you're paying.
Ok sorry, I apologise.
You’re not a Labour voting c*nt
You’re just a c*nt
That's much more like it, thank you. You seem wildly irrational about this, I must say. Did someone steal your favourite secret recipe and publish it in a free magazine?
It happened a lot and I can understand why @Leon might be angry. I knew plenty of people who were.
I used to freelance for Future Publishing back in the '90s and there were at least two occasions when launches by BBC Magazines killed off Future titles.
One was Future's Classic CD, which was enormously successful (gold disc in Future's Beaufort Street reception, that sort of thing) until the BBC came along and launched BBC Music Magazine. All of a sudden Classic CD became a dead man walking. Circulation plummetted from 100k+ to 8k. You simply can't compete with the blanket advertising and cross-promotion the BBC had.
The second was a vegetarian food magazine. Future had hired the staff, produced dummies, booked promotions with Smiths, all of that. Then they got wind that the BBC was launching BBC Vegetarian Good Food magazine. Project pulled, instantly.
What's the public interest in launching magazines about vegetarianism and classical music when the market is willing to provide them? I don't get it.
That said, I don't share Leon's worry that the BBC killed off local papers. The vulture owners like Newsquest and whatever David "Rommel" Montgomery is running this week managed that just fine by themselves.
Careful. You will confuse them with actual evidence
Of course the BBC is now getting a fair bit of their own medicine as Bob from Bogor, a life long expert in growing and pickling vegetables produces his own content from his shed and puts it on YouTube several times a week for 1/10000 of the price of a BBC production that does 10 shows a year, but still needs loads of unnecessary paper pushers, commissioning editors, health and safety, diversity officers etc.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I read that as meaning "NYTimes manages [a subscription based model]", not "NYTimes manages [BBC Good Food]", but I could be wrong.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
Gray report says rotten culture but not damning on PM knowledge; Big mea culpa + clearout of inner circle; More letters go in but 54 not hit; Major move to address April cost of living crunch; better than expected May locals. (Theoretically) https://twitter.com/benrileysmith/status/1483098095634329600
There's really no way out. Boris is permanently damaged. People's attitudes have been transformed. He may well (in fact probably will) survive for now. But hanging on is just further damaging the Tory brand and preventing a recovery by a successor, as they and the party will be implicated in whatever squirm-inducing manoeuvres are employed in keeping the "big dog" in place.
The electorate believes a price should be paid for what has happened, and the price is Boris's head. No alternative and there will be no forgiving. Boris and his circle are kidding themselves if they think otherwise. If he doesn't go the voters will just react by slinging the whole party out in due course.
All seems perfectly obvious to me. He really does have to go but, I suspect, won't. Good news for Sir Keir. Playing out nicely for him.
Wait til Leon finds out that there's a free daily newspaper that's given out on buses and trains.
Wait till Farooq finds out there's a thing called "advertising" that the BBC aren't allowed to do.
What do you mean, the BBC do plenty of advertising. Try going onto the BBC website when you are overseas, there are ads. Or watch, Dave Comedy in association with Cobra Beer....
Not that it matters anyway. However it's funded, we pay in the end, and the free pages affect the business of the paid-for titles. I can't really bring myself to shed a tear for them.
Sorry, you, a left leaning Labour voter, can't bring yourself to shed a tear for the journalists who lose their jobs on local papers, specialist magazines, because the BBC just stomps all over their business model and destroys their profits?
You really are such lovely people
I'll let you know if I ever vote Labour, so there can at least be some truth in the nonsense you talk. I still don't understand why you aren't raging against The Metro for doing exactly what you're talking about but probably on far grander scale. Free pages destroy paid-for titles, and you're paying.
Ok sorry, I apologise.
You’re not a Labour voting c*nt
You’re just a c*nt
That's much more like it, thank you. You seem wildly irrational about this, I must say. Did someone steal your favourite secret recipe and publish it in a free magazine?
It happened a lot and I can understand why @Leon might be angry. I knew plenty of people who were.
I used to freelance for Future Publishing back in the '90s and there were at least two occasions when launches by BBC Magazines killed off Future titles.
One was Future's Classic CD, which was enormously successful (gold disc in Future's Beaufort Street reception, that sort of thing) until the BBC came along and launched BBC Music Magazine. All of a sudden Classic CD became a dead man walking. Circulation plummetted from 100k+ to 8k. You simply can't compete with the blanket advertising and cross-promotion the BBC had.
The second was a vegetarian food magazine. Future had hired the staff, produced dummies, booked promotions with Smiths, all of that. Then they got wind that the BBC was launching BBC Vegetarian Good Food magazine. Project pulled, instantly.
What's the public interest in launching magazines about vegetarianism and classical music when the market is willing to provide them? I don't get it.
That said, I don't share Leon's worry that the BBC killed off local papers. The vulture owners like Newsquest and whatever David "Rommel" Montgomery is running this week managed that just fine by themselves.
Careful. You will confuse them with actual evidence
Those examples are from a quarter of a century ago, though, when the internet was (a) still a minority sport and (b) a total wild west. The BBC has become waaaaaaaay less territorial and expansionist in the online market since then. The focus is now all on iPlayer, Sounds (both with limits on non-broadcast content), News, Sport, Weather and Education. Aping specialist magazines went out of fashion a decade ago: https://www.cnet.com/tech/services-and-software/bbc-online-to-close-200-websites-as-auntie-swings-the-axe/
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
Robert means “achieves”
I realised that now. I think the reason my brain jumped to them running it, is because they are getting more and more into other content e.g. buying the Athletic.
I wondered if I had missed something where they co-produced the content for the app.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
I know lots of people who had exactly that sort of experience. Then again, I worked for Acorn.
It would not surprise me if the BBC's computer literacy program in the 1980s, with the government's help, had generated billions of revenue for the UK over the past four decades.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
You could have BBC Radio Northants for that price.
Wait til Leon finds out that there's a free daily newspaper that's given out on buses and trains.
Wait till Farooq finds out there's a thing called "advertising" that the BBC aren't allowed to do.
What do you mean, the BBC do plenty of advertising. Try going onto the BBC website when you are overseas, there are ads. Or watch, Dave Comedy in association with Cobra Beer....
Not that it matters anyway. However it's funded, we pay in the end, and the free pages affect the business of the paid-for titles. I can't really bring myself to shed a tear for them.
Sorry, you, a left leaning Labour voter, can't bring yourself to shed a tear for the journalists who lose their jobs on local papers, specialist magazines, because the BBC just stomps all over their business model and destroys their profits?
You really are such lovely people
I'll let you know if I ever vote Labour, so there can at least be some truth in the nonsense you talk. I still don't understand why you aren't raging against The Metro for doing exactly what you're talking about but probably on far grander scale. Free pages destroy paid-for titles, and you're paying.
Ok sorry, I apologise.
You’re not a Labour voting c*nt
You’re just a c*nt
That's much more like it, thank you. You seem wildly irrational about this, I must say. Did someone steal your favourite secret recipe and publish it in a free magazine?
It happened a lot and I can understand why @Leon might be angry. I knew plenty of people who were.
I used to freelance for Future Publishing back in the '90s and there were at least two occasions when launches by BBC Magazines killed off Future titles.
One was Future's Classic CD, which was enormously successful (gold disc in Future's Beaufort Street reception, that sort of thing) until the BBC came along and launched BBC Music Magazine. All of a sudden Classic CD became a dead man walking. Circulation plummetted from 100k+ to 8k. You simply can't compete with the blanket advertising and cross-promotion the BBC had.
The second was a vegetarian food magazine. Future had hired the staff, produced dummies, booked promotions with Smiths, all of that. Then they got wind that the BBC was launching BBC Vegetarian Good Food magazine. Project pulled, instantly.
What's the public interest in launching magazines about vegetarianism and classical music when the market is willing to provide them? I don't get it.
That said, I don't share Leon's worry that the BBC killed off local papers. The vulture owners like Newsquest and whatever David "Rommel" Montgomery is running this week managed that just fine by themselves.
Careful. You will confuse them with actual evidence
Those examples are from a quarter of a century ago, though, when the internet was (a) still a minority sport and (b) a total wild west. The BBC has become waaaaaaaay less territorial and expansionist in the online market since then. The focus is now all on iPlayer, Sounds (both with limits on non-broadcast content), News, Sport, Weather and Education. Aping specialist magazines went out of fashion a decade ago: https://www.cnet.com/tech/services-and-software/bbc-online-to-close-200-websites-as-auntie-swings-the-axe/
My understanding that actually there are niche magazine / paid apps, no not flint knappers weekly, that are doing well, because of information overload on internet i.e. they produce a summary of information that is difficult to collate and they disseminate it in such a way people understand it.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
You could have BBC Radio Northants for that price.
If I was Dominic Cummings - not that I am, ofcourse - I would wait for Operation Big Dog to be completed in the near term, with the nonsense about sending migrants to ghana and rwanda today, playing to the gallery over the BBC yesterday , and whatever else is to come this week, before coming back again. i might do one at the end of this week or around mid-week, and one a couple of days after Gray, depending on how many I had still in the box.
Wondering if yo ... sorry *he* has some stuff that's not about breaking Covid rules?
Because I have a nasty feeling that's becoming, to use a phrase that's one of my most unfavourites, "priced in".
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
I know lots of people who had exactly that sort of experience. Then again, I worked for Acorn.
It would not surprise me if the BBC's computer literacy program in the 1980s, with the government's help, had generated billions of revenue for the UK over the past four decades.
But again, that was the 80s....every kid I know, if they don't know something,,,,www.youtube.com , and 10 minutes later they can use photoshop or code along with a raspberry pi.
My mates kid wanted to create a video of their football skills and as a "tech person", they asked me about video editing etc and I said I don't really know anything about it but I am sure I could look it up....I got a nah.....few days later, they come waving their phone saying look I'm on YouTube. Asked their mum, did they get help, and they said, no they just went on YouTube and followed along.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
We had a BBC B in the house when I was a child and I went through university using a second hand Risc PC. When I finally sold the Acorn on about ten years ago I picked up a Raspberry Pi that can run Acorn's RISC OS operating system. The fact that there is still hardware on sale that can run Acorn's software is a result of the spectacular success of Acorn's ARM processor, a version of which now powers every smartphone and is at the heart of the new generation of Apple computers. Without the Computer Literacy Project ARM would never have been created. Possibly the best example of the UK government picking a winner and having it pay off!
I still have 3 old Acorn computers in my loft (BBC B, A3000 and Risc PC). I never have time to do anything with them but at some point I'd love to get them out to see if they still work. None of them have been switched on for more than 20 years). Not sure if there is much of a second hand market for them! I certainly would be very reluctant to send them off for recycling.
Gray report says rotten culture but not damning on PM knowledge; Big mea culpa + clearout of inner circle; More letters go in but 54 not hit; Major move to address April cost of living crunch; better than expected May locals. (Theoretically) https://twitter.com/benrileysmith/status/1483098095634329600
There's really no way out. Boris is permanently damaged. People's attitudes have been transformed. He may well (in fact probably will) survive for now. But hanging on is just further damaging the Tory brand and preventing a recovery by a successor, as they and the party will be implicated in whatever squirm-inducing manoeuvres are employed in keeping the "big dog" in place.
The electorate believes a price should be paid for what has happened, and the price is Boris's head. No alternative and there will be no forgiving. Boris and his circle are kidding themselves if they think otherwise. If he doesn't go the voters will just react by slinging the whole party out in due course.
All seems perfectly obvious to me. He really does have to go but, I suspect, won't. Good news for Sir Keir. Playing out nicely for him.
Quite a vindication of SKS not opposing for opposing's sake during the rougher bits of the pandemic. He failed to piss too many people off, and now has two years to drip out a bit of forward-looking policy which wouldn't have got a look-in during the "Teatime with BoJo and Whitty" days.
I'll admit I inaccurately thought the dip in Boris's fortunes around now would have been down to an economic crisis which thankfully hasn't (yet) materialised, or maybe the PPE etc chickens coming home to roost. But in some ways, the fact it's down to ill-disciplined spaffing of his reputation in a truly Borisian way is even more rewarding.
MV beds down by another 30 too. Ancedotally I have suddenly heard of a whole batch of new positive cases having gone a few weeks without hearing of many. None as far as I'm aware have had Covid and a number of them were unvaccinated children.
Gray report says rotten culture but not damning on PM knowledge; Big mea culpa + clearout of inner circle; More letters go in but 54 not hit; Major move to address April cost of living crunch; better than expected May locals. (Theoretically) https://twitter.com/benrileysmith/status/1483098095634329600
There's really no way out. Boris is permanently damaged. People's attitudes have been transformed. He may well (in fact probably will) survive for now. But hanging on is just further damaging the Tory brand and preventing a recovery by a successor, as they and the party will be implicated in whatever squirm-inducing manoeuvres are employed in keeping the "big dog" in place.
The electorate believes a price should be paid for what has happened, and the price is Boris's head. No alternative and there will be no forgiving. Boris and his circle are kidding themselves if they think otherwise. If he doesn't go the voters will just react by slinging the whole party out in due course.
All seems perfectly obvious to me. He really does have to go but, I suspect, won't. Good news for Sir Keir. Playing out nicely for him.
Yep. Looks that way.
I am fully expecting Gray to concentrate on a systemic culture thing and who can blame her when she has been asked to report on her own boss.
I don't know if it matters, but Zoe app isn't showing quite as fast decline. I don't know if their model is just broken now given the characteristics of vaccinated / unvaccinated and symptoms of Omicron.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
I know lots of people who had exactly that sort of experience. Then again, I worked for Acorn.
It would not surprise me if the BBC's computer literacy program in the 1980s, with the government's help, had generated billions of revenue for the UK over the past four decades.
But again, that was the 80s....every kid I know, if they don't know something,,,,www.youtube.com , and 10 minutes later they can use photoshop or code along with a raspberry pi.
Oh indeed, the world's moved on. But the Micros in Schools project helped shape the country's IT industry of the 80s, 90s and 00's - probably even up to today. An acquaintance of mine (late 40s in age) did not have a home computer as a kid, because his parents could not afford one. He used to stay at school late just to play with their computer. He started and now runs a very successful computing SME. That probably would not have happened without that computer in the school.
(Also, the fact he was allowed to stay behind to play with it.)
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
You owned an Archimedes???
Oh shit, I had ones of those.
Actually no I am misremembering...I had an Tatung Einstein. And a commodore 128.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
I know lots of people who had exactly that sort of experience. Then again, I worked for Acorn.
It would not surprise me if the BBC's computer literacy program in the 1980s, with the government's help, had generated billions of revenue for the UK over the past four decades.
And a great example of the BBC's involvement (in a bit of branding/software/supporting material) leveraging its brand power to a mass market to benefit the UK. It still collaborates on (and funds to a greater or lesser extent) a lot of those tech areas to benefit the whole media industry.
This polling shows quite clearly that the Tories are heading for big losses to Labour in London in May but the results may not be so bad in the locals elsewhere. Starmer is still very much a North London Labour leader with his strongest appeal in the capital.
If Labour want a leader who can really appeal in the North and Midlands (and not just because he is not Boris), they still probably need Burnham
No, presenting it like this is giving you a false sense of security
London +42 South +39 North +43 Midlands +45 Scotland +64
Starmer is only getting that because Boris is currently unpopular, he is still only popular in London.
If Boris becomes popular again or Sunak replaces him and the Tories get a bound then the North and Midlands will likely shift back in the Tory direction again.
You've put your finger on the essential point. Boris's net approval ratings are bad only because he is unpopular. If he gets popular again he will get more popular.
As always, I'm astonished you don't charge people for the service you provide here.
Not necessarily. They are discussing relative approval. An improvement in the Tories’ performance alone does not necessarily mean they get more popular relative to Labour.
Thank you for your comment.
The fact that you disagree with my statement that "If he gets popular again he will get more popular" is just one further indication of Chris's Law of the Internet - that no matter how self-evidently true a statement is, someone on the Internet will disagree with it.
Thank you so much. ;-)
I didn't disagree with it..
Well, you said "Not necessarily" in response to "If he gets popular again he will get more popular."
I think it would be fair to put down "I didn't disagree with it" as a further vindication of Chris's Law, in the sense of denying what's self-evident.
Please feel free to carry on adding to my collection ...
I took "Boris' net approval rating" to mean compared to Starmer, sorry about that.
But that means you were claiming HYUFD said something that he didn't.
It's not my fault if you can't read well enough to understand "If he gets popular again he will get more popular", and want to pick an argument over it.
Get thee to a primary school, for heaven's sake.
Why would you respond to a thread about relative approval ratings with that statement? Are you sure I'm the one who can't read.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
I know lots of people who had exactly that sort of experience. Then again, I worked for Acorn.
It would not surprise me if the BBC's computer literacy program in the 1980s, with the government's help, had generated billions of revenue for the UK over the past four decades.
But again, that was the 80s....every kid I know, if they don't know something,,,,www.youtube.com , and 10 minutes later they can use photoshop or code along with a raspberry pi.
Oh indeed, the world's moved on. But the Micros in Schools project helped shape the country's IT industry of the 80s, 90s and 00's - probably even up to today. An acquaintance of mine (late 40s in age) did not have a home computer as a kid, because his parents could not afford one. He used to stay at school late just to play with their computer. He started and now runs a very successful computing SME. That probably would not have happened without that computer in the school.
(Also, the fact he was allowed to stay behind to play with it.)
The Raspberry Pi project was started precisely because the 1980s generation of kids had gone through University and the next generation was, for the most part, only able to use Office. The Raspberry Pi I'm sure has worked wonders in getting a new generation of kids into computer programming.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
We had a BBC B in the house when I was a child and I went through university using a second hand Risc PC. When I finally sold the Acorn on about ten years ago I picked up a Raspberry Pi that can run Acorn's RISC OS operating system. The fact that there is still hardware on sale that can run Acorn's software is a result of the spectacular success of Acorn's ARM processor, a version of which now powers every smartphone and is at the heart of the new generation of Apple computers. Without the Computer Literacy Project ARM would never have been created. Possibly the best example of the UK government picking a winner and having it pay off!
I still have 3 old Acorn computers in my loft (BBC B, A3000 and Risc PC). I never have time to do anything with them but at some point I'd love to get them out to see if they still work. None of them have been switched on for more than 20 years). Not sure if there is much of a second hand market for them! I certainly would be very reluctant to send them off for recycling.
There's a FB group "Acorn and BBC Micro Enthusiasts Wanted and For Sale" that can give you valuations.
A couple of components do degrade over time, particularly caps. But people replace those.
I've got a few very one-offs in the garage, fetched out of the skip at the company. We grunts used to love skip-diving...
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
We had a BBC B in the house when I was a child and I went through university using a second hand Risc PC. When I finally sold the Acorn on about ten years ago I picked up a Raspberry Pi that can run Acorn's RISC OS operating system. The fact that there is still hardware on sale that can run Acorn's software is a result of the spectacular success of Acorn's ARM processor, a version of which now powers every smartphone and is at the heart of the new generation of Apple computers. Without the Computer Literacy Project ARM would never have been created. Possibly the best example of the UK government picking a winner and having it pay off!
I still have 3 old Acorn computers in my loft (BBC B, A3000 and Risc PC). I never have time to do anything with them but at some point I'd love to get them out to see if they still work. None of them have been switched on for more than 20 years). Not sure if there is much of a second hand market for them! I certainly would be very reluctant to send them off for recycling.
If you check on ebay you'll see that you've probably got close to £1000 worth of hardware there! People collect old computers nowadays and prices have skyrocketed over the past few years. I sold on a bunch of old consoles that I rediscovered in my Dad's garage during lockdown for a tidy sum. I believe the batteries tend to leak if left for too long, but certainly worth digging them out in case they still work.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
I know lots of people who had exactly that sort of experience. Then again, I worked for Acorn.
It would not surprise me if the BBC's computer literacy program in the 1980s, with the government's help, had generated billions of revenue for the UK over the past four decades.
But again, that was the 80s....every kid I know, if they don't know something,,,,www.youtube.com , and 10 minutes later they can use photoshop or code along with a raspberry pi.
Oh indeed, the world's moved on. But the Micros in Schools project helped shape the country's IT industry of the 80s, 90s and 00's - probably even up to today. An acquaintance of mine (late 40s in age) did not have a home computer as a kid, because his parents could not afford one. He used to stay at school late just to play with their computer. He started and now runs a very successful computing SME. That probably would not have happened without that computer in the school.
(Also, the fact he was allowed to stay behind to play with it.)
The Raspberry Pi project was started precisely because the 1980s generation of kids had gone through University and the next generation was, for the most part, only able to use Office. The Raspberry Pi I'm sure has worked wonders in getting a new generation of kids into computer programming.
Given the wide and cheap availability of Raspberry Pi, I didn't understand the BBC Micro:Bit project. It felt again a bit like trying to get involved in something that didn't need to. I know they got corporate partners, but I didn't see why they needed to build rival hardware, rather than just put together educational material for a Pi.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
Cooking for one - Size A cups For a couple - B Friends round for dinner - DD
Late Covid retail/hospitality sitrep. Marylebone High St. Down here for John Bell & Croyden and a PCR test.
January 17. 4 pm. A rather pleasant clear crisp winter day. Bright cold sunshine
Seems thriving. A few shuttered shops but they are well disguised by the De Walden Estate. Hospitality not noticeably suffering. In fact there is a bizarre number of people having full meals with booze. At 4pm?
Pret sitrep. There are TWO Prets on this street. Within 100 yards of each other. Both are quite busy 🤷♂️🤷♂️
This prosperous quarter of central london is doing just fine
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
We had a BBC B in the house when I was a child and I went through university using a second hand Risc PC. When I finally sold the Acorn on about ten years ago I picked up a Raspberry Pi that can run Acorn's RISC OS operating system. The fact that there is still hardware on sale that can run Acorn's software is a result of the spectacular success of Acorn's ARM processor, a version of which now powers every smartphone and is at the heart of the new generation of Apple computers. Without the Computer Literacy Project ARM would never have been created. Possibly the best example of the UK government picking a winner and having it pay off!
I still have 3 old Acorn computers in my loft (BBC B, A3000 and Risc PC). I never have time to do anything with them but at some point I'd love to get them out to see if they still work. None of them have been switched on for more than 20 years). Not sure if there is much of a second hand market for them! I certainly would be very reluctant to send them off for recycling.
If you check on ebay you'll see that you've probably got close to £1000 worth of hardware there! People collect old computers nowadays and prices have skyrocketed over the past few years. I sold on a bunch of old consoles that I rediscovered in my Dad's garage during lockdown for a tidy sum. I believe the batteries tend to leak if left for too long, but certainly worth digging them out in case they still work.
I miss my old A3000 - first computer I ever had and the games were great. Simple enough to learn about, powerful enough to do something with.
This polling shows quite clearly that the Tories are heading for big losses to Labour in London in May but the results may not be so bad in the locals elsewhere. Starmer is still very much a North London Labour leader with his strongest appeal in the capital.
If Labour want a leader who can really appeal in the North and Midlands (and not just because he is not Boris), they still probably need Burnham
No, presenting it like this is giving you a false sense of security
London +42 South +39 North +43 Midlands +45 Scotland +64
Starmer is only getting that because Boris is currently unpopular, he is still only popular in London.
If Boris becomes popular again or Sunak replaces him and the Tories get a bounce then the North and Midlands will likely shift back in the Tory direction again.
Burnham has positive appeal north of Watford, Starmer doesn't.
See also the 2021 locals where Starmer Labour won London but lost ground in the North and Midlands to the Tories and also fell behind the Scottish Conservatives again at Holyrood. Labour's hold in Wales was more Drakeford than Starmer. Tory losses in the South were more to the LDs and Greens than Labour.
I suspect once Johnson has been dispatched, UK politics will become less presidential.
Starmer mirrors Welsh Labour in many ways.
Labour are seen as moderately useless, but by no means as bad as the Welsh Conservatives, who are, mainly through their personnel, an absolute laughing stock. One would have expected Johnson's spring sheen to have rubbed off on them. It didn't.
UK politics seems to go in waves, preferring the Presidential (Thatcher), then the Cabinet government (Major), Presidential (Blair), confused (Brown), cabinet (Cameron), confused (May), Presidential (Johnson).
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
This polling shows quite clearly that the Tories are heading for big losses to Labour in London in May but the results may not be so bad in the locals elsewhere. Starmer is still very much a North London Labour leader with his strongest appeal in the capital.
If Labour want a leader who can really appeal in the North and Midlands (and not just because he is not Boris), they still probably need Burnham
No, presenting it like this is giving you a false sense of security
London +42 South +39 North +43 Midlands +45 Scotland +64
Starmer is only getting that because Boris is currently unpopular, he is still only popular in London.
If Boris becomes popular again or Sunak replaces him and the Tories get a bounce then the North and Midlands will likely shift back in the Tory direction again.
Burnham has positive appeal north of Watford, Starmer doesn't.
See also the 2021 locals where Starmer Labour won London but lost ground in the North and Midlands to the Tories and also fell behind the Scottish Conservatives again at Holyrood. Labour's hold in Wales was more Drakeford than Starmer. Tory losses in the South were more to the LDs and Greens than Labour.
I suspect once Johnson has been dispatched, UK politics will become less presidential.
Starmer mirrors Welsh Labour in many ways.
Labour are seen as moderately useless, but by no means as bad as the Welsh Conservatives, who are, mainly through their personnel, an absolute laughing stock. One would have expected Johnson's spring sheen to have rubbed off on them. It didn't.
UK politics seems to go in waves, preferring the Presidential (Thatcher), then the Cabinet government (Major), Presidential (Blair), confused (Brown), cabinet (Cameron), confused (May), Presidential (Johnson).
I think we're due a cabinet style leader.
Thinking about it, this means Starmer's chances are good against Johnson, but poor if the Conservative Party has dumped him for a more consensual leader.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
You owned an Archimedes???
Oh shit, I had ones of those.
Actually no I am misremembering...I had an Tatung Einstein. And a commodore 128.
Tatung Einstein - the most robust keyboard in history......
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
You owned an Archimedes???
Oh shit, I had ones of those.
Actually no I am misremembering...I had an Tatung Einstein. And a commodore 128.
Tatung Einstein - the most robust keyboard in history......
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
If I was Dominic Cummings - not that I am, ofcourse - I would wait for Operation Big Dog to be completed in the near term, with the nonsense about sending migrants to ghana and rwanda today, playing to the gallery over the BBC yesterday , and whatever else is to come this week, before coming back again. i might do one at the end of this week or around mid-week, and one a couple of days after Gray, depending on how many I had still in the box.
Wondering if yo ... sorry *he* has some stuff that's not about breaking Covid rules?
Because I have a nasty feeling that's becoming, to use a phrase that's one of my most unfavourites, "priced in".
If I was Dominic Cummings - not that I am, ofcourse - I would wait for Operation Big Dog to be completed in the near term, with the nonsense about sending migrants to ghana and rwanda today, playing to the gallery over the BBC yesterday , and whatever else is to come this week, before coming back again. i might do one at the end of this week or around mid-week, and one a couple of days after Gray, depending on how many I had still in the box.
Wondering if yo ... sorry *he* has some stuff that's not about breaking Covid rules?
Because I have a nasty feeling that's becoming, to use a phrase that's one of my most unfavourites, "priced in".
Yup. That's why I wonder whether or not this other fabled video from the press room, with his aides talking about him, really does exist, and he wants to release it, could be crucial.
A couple of photos of BJ boozing it up during various parties during lockdown, which he's also already alluded to, won't do him any harm at all in his project, either, ofcourse.
This polling shows quite clearly that the Tories are heading for big losses to Labour in London in May but the results may not be so bad in the locals elsewhere. Starmer is still very much a North London Labour leader with his strongest appeal in the capital.
If Labour want a leader who can really appeal in the North and Midlands (and not just because he is not Boris), they still probably need Burnham
No, presenting it like this is giving you a false sense of security
London +42 South +39 North +43 Midlands +45 Scotland +64
Starmer is only getting that because Boris is currently unpopular, he is still only popular in London.
If Boris becomes popular again or Sunak replaces him and the Tories get a bound then the North and Midlands will likely shift back in the Tory direction again.
You've put your finger on the essential point. Boris's net approval ratings are bad only because he is unpopular. If he gets popular again he will get more popular.
As always, I'm astonished you don't charge people for the service you provide here.
Not necessarily. They are discussing relative approval. An improvement in the Tories’ performance alone does not necessarily mean they get more popular relative to Labour.
Not necessarily, no, but in this particular case yes. Boris's position changes from the penthouse suite on floor 150 to the basement, SKS is incapable of moving from the 7th floor.
Which may not be a problem now, would be if Boris has a Lazarus like recovery or Sunak becomes Tory leader and moves back into the penthouse suite
You know the former is never going to happen and the latter is very unlikely. The best the Tories can hope for at the next GE is damage limitation
At the moment Starmer is measuring the No 10 curtains, much like Kinnock was in 1990 when Labour had a big lead over Thatcher's Tories. However the Tories had replaced their leader by Christmas and Major narrowly beat Kinnock against the odds in 1992.
It was then only Blair who finally led Labour back into power in 1997. Starmer must be concerned he is Kinnock 2 and maybe Sunak is Major 2 to Boris' Thatcher and Burnham is actually Labour's Blair even if it looks good for now for him against Boris
Glad to see you are beginning to see the potential of getting rid of Boris "albatross" Johnson so that Sunak (or someone else) can pull off a 1992. I would be happy with that.
Gray report says rotten culture but not damning on PM knowledge; Big mea culpa + clearout of inner circle; More letters go in but 54 not hit; Major move to address April cost of living crunch; better than expected May locals. (Theoretically) https://twitter.com/benrileysmith/status/1483098095634329600
There's really no way out. Boris is permanently damaged. People's attitudes have been transformed. He may well (in fact probably will) survive for now. But hanging on is just further damaging the Tory brand and preventing a recovery by a successor, as they and the party will be implicated in whatever squirm-inducing manoeuvres are employed in keeping the "big dog" in place.
The electorate believes a price should be paid for what has happened, and the price is Boris's head. No alternative and there will be no forgiving. Boris and his circle are kidding themselves if they think otherwise. If he doesn't go the voters will just react by slinging the whole party out in due course.
All seems perfectly obvious to me. He really does have to go but, I suspect, won't. Good news for Sir Keir. Playing out nicely for him.
Yep. Looks that way.
I am fully expecting Gray to concentrate on a systemic culture thing and who can blame her when she has been asked to report on her own boss.
I think Gray will report, and everyone will read into it what they want to. And I think enough Tory MPs will be able to read it and convince themselves that this is Boris's fault that we will get to the 54 votes. I'm less sure we get over the next hurdle, which is enough Tory MPs being decisive enough to vote against him in a vonk. Less than 50% chance. But more than 25% chance, in my view. Therefore more than 25% chance of an end to Boris this quarter.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
You owned an Archimedes???
My parents have still got our Archimedes in the cupboard.
This polling shows quite clearly that the Tories are heading for big losses to Labour in London in May but the results may not be so bad in the locals elsewhere. Starmer is still very much a North London Labour leader with his strongest appeal in the capital.
If Labour want a leader who can really appeal in the North and Midlands (and not just because he is not Boris), they still probably need Burnham
No, presenting it like this is giving you a false sense of security
London +42 South +39 North +43 Midlands +45 Scotland +64
Starmer is only getting that because Boris is currently unpopular, he is still only popular in London.
If Boris becomes popular again or Sunak replaces him and the Tories get a bound then the North and Midlands will likely shift back in the Tory direction again.
You've put your finger on the essential point. Boris's net approval ratings are bad only because he is unpopular. If he gets popular again he will get more popular.
As always, I'm astonished you don't charge people for the service you provide here.
Not necessarily. They are discussing relative approval. An improvement in the Tories’ performance alone does not necessarily mean they get more popular relative to Labour.
Thank you for your comment.
The fact that you disagree with my statement that "If he gets popular again he will get more popular" is just one further indication of Chris's Law of the Internet - that no matter how self-evidently true a statement is, someone on the Internet will disagree with it.
Thank you so much. ;-)
I didn't disagree with it..
Well, you said "Not necessarily" in response to "If he gets popular again he will get more popular."
I think it would be fair to put down "I didn't disagree with it" as a further vindication of Chris's Law, in the sense of denying what's self-evident.
Please feel free to carry on adding to my collection ...
I took "Boris' net approval rating" to mean compared to Starmer, sorry about that.
But that means you were claiming HYUFD said something that he didn't.
It's not my fault if you can't read well enough to understand "If he gets popular again he will get more popular", and want to pick an argument over it.
Either that, or responding with a sentence beginning "Yes, but" is beyond your writing skills.
A useful distinction to learn, unless you enjoy wasting your time pointlessly arguing the toss.
I think the jury is still out. HYUFD did not claim what you said in your original comment. Of course Johnson's ratings would go up if they went up, but that wasn't what was being discussed.
If youre babbling about 'drinking culture' - which did not exist May 2020 & would anyway be irrelevant to the fact that *the Shopping cart knew he was at a drinks party cos he was told it was a drinks party and it was actually a drinks party* - you're a useful idiot for the Shopping cart spin doctors
This polling shows quite clearly that the Tories are heading for big losses to Labour in London in May but the results may not be so bad in the locals elsewhere. Starmer is still very much a North London Labour leader with his strongest appeal in the capital.
If Labour want a leader who can really appeal in the North and Midlands (and not just because he is not Boris), they still probably need Burnham
No, presenting it like this is giving you a false sense of security
London +42 South +39 North +43 Midlands +45 Scotland +64
Starmer is only getting that because Boris is currently unpopular, he is still only popular in London.
If Boris becomes popular again or Sunak replaces him and the Tories get a bounce then the North and Midlands will likely shift back in the Tory direction again.
Burnham has positive appeal north of Watford, Starmer doesn't.
See also the 2021 locals where Starmer Labour won London but lost ground in the North and Midlands to the Tories and also fell behind the Scottish Conservatives again at Holyrood. Labour's hold in Wales was more Drakeford than Starmer. Tory losses in the South were more to the LDs and Greens than Labour.
I suspect once Johnson has been dispatched, UK politics will become less presidential.
Starmer mirrors Welsh Labour in many ways.
Labour are seen as moderately useless, but by no means as bad as the Welsh Conservatives, who are, mainly through their personnel, an absolute laughing stock. One would have expected Johnson's spring sheen to have rubbed off on them. It didn't.
UK politics seems to go in waves, preferring the Presidential (Thatcher), then the Cabinet government (Major), Presidential (Blair), confused (Brown), cabinet (Cameron), confused (May), Presidential (Johnson).
I think we're due a cabinet style leader.
Thinking about it, this means Starmer's chances are good against Johnson, but poor if the Conservative Party has dumped him for a more consensual leader.
Yep. Those who would prefer not to see a Labour government need to hope Johnson is ditched asap. Those that would prefer a Labour win will need to hope Johnson stays in place. Johnson is now the Tory Corbyn.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
We had a BBC B in the house when I was a child and I went through university using a second hand Risc PC. When I finally sold the Acorn on about ten years ago I picked up a Raspberry Pi that can run Acorn's RISC OS operating system. The fact that there is still hardware on sale that can run Acorn's software is a result of the spectacular success of Acorn's ARM processor, a version of which now powers every smartphone and is at the heart of the new generation of Apple computers. Without the Computer Literacy Project ARM would never have been created. Possibly the best example of the UK government picking a winner and having it pay off!
I still have 3 old Acorn computers in my loft (BBC B, A3000 and Risc PC). I never have time to do anything with them but at some point I'd love to get them out to see if they still work. None of them have been switched on for more than 20 years). Not sure if there is much of a second hand market for them! I certainly would be very reluctant to send them off for recycling.
If you check on ebay you'll see that you've probably got close to £1000 worth of hardware there! People collect old computers nowadays and prices have skyrocketed over the past few years. I sold on a bunch of old consoles that I rediscovered in my Dad's garage during lockdown for a tidy sum. I believe the batteries tend to leak if left for too long, but certainly worth digging them out in case they still work.
Had a quick look on eBay. Might be some extra incentive to dig them all out! I've no idea what people do with this old tech though.
If I was Dominic Cummings - not that I am, ofcourse - I would wait for Operation Big Dog to be completed in the near term, with the nonsense about sending migrants to ghana and rwanda today, playing to the gallery over the BBC yesterday , and whatever else is to come this week, before coming back again. i might do one at the end of this week or around mid-week, and one a couple of days after Gray, depending on how many I had still in the box.
Wondering if yo ... sorry *he* has some stuff that's not about breaking Covid rules?
Because I have a nasty feeling that's becoming, to use a phrase that's one of my most unfavourites, "priced in".
If I was Dominic Cummings - not that I am, ofcourse - I would wait for Operation Big Dog to be completed in the near term, with the nonsense about sending migrants to ghana and rwanda today, playing to the gallery over the BBC yesterday , and whatever else is to come this week, before coming back again. i might do one at the end of this week or around mid-week, and one a couple of days after Gray, depending on how many I had still in the box.
Wondering if yo ... sorry *he* has some stuff that's not about breaking Covid rules?
Because I have a nasty feeling that's becoming, to use a phrase that's one of my most unfavourites, "priced in".
Yup. That's why I wonder whether or not this other fabled video from the press room, with his aides talking about him, really does exist, and he wants to release it, could be crucial.
A couple of photos of BJ boozing it up during various parties during lockdown, which he's also already alluded to, won't do him any harm at all in his project, either, ofcourse.
All we need is the email to Bojo dated 19 May saying This party should not happen.
Gray report says rotten culture but not damning on PM knowledge; Big mea culpa + clearout of inner circle; More letters go in but 54 not hit; Major move to address April cost of living crunch; better than expected May locals. (Theoretically) https://twitter.com/benrileysmith/status/1483098095634329600
There's really no way out. Boris is permanently damaged. People's attitudes have been transformed. He may well (in fact probably will) survive for now. But hanging on is just further damaging the Tory brand and preventing a recovery by a successor, as they and the party will be implicated in whatever squirm-inducing manoeuvres are employed in keeping the "big dog" in place.
The electorate believes a price should be paid for what has happened, and the price is Boris's head. No alternative and there will be no forgiving. Boris and his circle are kidding themselves if they think otherwise. If he doesn't go the voters will just react by slinging the whole party out in due course.
All seems perfectly obvious to me. He really does have to go but, I suspect, won't. Good news for Sir Keir. Playing out nicely for him.
Quite a vindication of SKS not opposing for opposing's sake during the rougher bits of the pandemic. He failed to piss too many people off, and now has two years to drip out a bit of forward-looking policy which wouldn't have got a look-in during the "Teatime with BoJo and Whitty" days.
I'll admit I inaccurately thought the dip in Boris's fortunes around now would have been down to an economic crisis which thankfully hasn't (yet) materialised, or maybe the PPE etc chickens coming home to roost. But in some ways, the fact it's down to ill-disciplined spaffing of his reputation in a truly Borisian way is even more rewarding.
Yep, Starmer has played things well. He's quietly manufactured a vibe of steady, serious, competent & patriotic, unsullied by policy, that now looks good. He's been lucky with all this Johnson scandal, sure, but he needed to get Labour in the right place to benefit and it appears to me he has. Plus he's done it quite cleverly. By and large those he's pissed off are either leftists who'll vote Labour anyway or rightists who *wouldn't* vote Labour anyway. I think he's got a real shot now.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
A cup is 0.237 liters
Which is fine, yet how does one weigh 0.237L of bread flour? I wonder if they've got a free trial, I'd just like to see if I can toggle the recipes to metric. I won't use it otherwise.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
Yes. A few months ago I decided to master Singapore chicken laksa, a quite complex but amazing dish if done properly
I browsed BBC food, but all their recipes were way too simplistic. I looked at a couple of famous tv chefs - just didn’t seem right. Quirky yet misguided
Then I found this. A woman in Australia who has basically dedicated her life to creating THE recipe for Singapore chicken laksa. Free on the internet along with explanatory videos
I followed the recipe and Wow, it is superb. Exactly what you’d get in a brilliant laksa restaurant in Singapore (I added dashi)
Cases - falling. R is well below 1, with some signs it is stabilising at that level, so continued falls are expected. Admissions - a mixed bag. Overall, down. In the regions, though we are seeing falls in the 18-64, but in several areas older groups are flat or even a bit up. such as
MV beds - down In hospital - flat Deaths - still going up. It's Monday, remember...
Listening to Sonia Khan. a special adviser to two recent Conservative Chancellors, it sounds like the staff at 10 Downing Street were permanently drunk or hungover. Absolutely disgraceful, and explains a lot about the disasters of the Cameron and May regimes.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
Sorry.
I mean NYTimes manages to have a successful subscription recipe service. It's very far from cheap ($5/month), but it is incredibly well curated, and contains recipes from some great chefs, as well as having an excellent community.
My point is that you can build a successful, subscription only, recipe business. But that the BBC's Good Food is simply not good enough yet.
Listening to Sonia Khan. a special adviser to two recent Conservative Chancellors, it sounds like the staff at 10 Downing Street were permanently drunk or hungover. Absolutely disgraceful, and explains a lot about the disasters of the Cameron and May regimes.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
Yes. A few months ago I decided to master Singapore chicken laksa, a quite complex but amazing dish if done properly
I browsed BBC food, but all their recipes were way too simplistic. I looked at a couple of famous tv chefs - just didn’t seem right. Quirky yet misguided
Then I found this. A woman in Australia who has basically dedicated her life to creating THE recipe for Singapore chicken laksa. Free on the internet along with explanatory videos
I followed the recipe and Wow, it is superb. Exactly what you’d get in a brilliant laksa restaurant in Singapore (I added dashi)
Incredible specialisation. Fantastically well done. No one can compete with that - in terms of laksa. Tho I wonder how the writer makes any money?!
Again, is on YouTube, 70 million views. Sells e-books. Also contributor to Good Food Australia and quite big social media following (900k on Instanta).
Its the new model. Be a specialist, be bloody good at it, and there is money to be made.
Possibly as true today as it was then: although the Internet had transformed things further.
There is a significant aspect to my career that owes a lot to this programme in the 1980s. I grew up with Acorn computers (BBC B, initially) and learnt to program on them with my final Acorn a "Risc PC" before Acorn sadly went out of business. Although I am not a pure programmer now, there have been aspects in all my job roles where a solid technical foundation and being able to get one's hands dirty with coding have been extremely useful. I am sure there are many, many people like myself.
I know lots of people who had exactly that sort of experience. Then again, I worked for Acorn.
It would not surprise me if the BBC's computer literacy program in the 1980s, with the government's help, had generated billions of revenue for the UK over the past four decades.
But again, that was the 80s....every kid I know, if they don't know something,,,,www.youtube.com , and 10 minutes later they can use photoshop or code along with a raspberry pi.
Oh indeed, the world's moved on. But the Micros in Schools project helped shape the country's IT industry of the 80s, 90s and 00's - probably even up to today. An acquaintance of mine (late 40s in age) did not have a home computer as a kid, because his parents could not afford one. He used to stay at school late just to play with their computer. He started and now runs a very successful computing SME. That probably would not have happened without that computer in the school.
(Also, the fact he was allowed to stay behind to play with it.)
The Raspberry Pi project was started precisely because the 1980s generation of kids had gone through University and the next generation was, for the most part, only able to use Office. The Raspberry Pi I'm sure has worked wonders in getting a new generation of kids into computer programming.
Given the wide and cheap availability of Raspberry Pi, I didn't understand the BBC Micro:Bit project. It felt again a bit like trying to get involved in something that didn't need to. I know they got corporate partners, but I didn't see why they needed to build rival hardware, rather than just put together educational material for a Pi.
No idea if its still an active project.
The MicroBit was about making a simple microcontroller to interact with the environment and electronics. The simplest thing that could be programmed.
The Raspberry Pi was aimed at making a minimum viable computer.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
A cup is 0.237 liters
Which is fine, yet how does one weigh 0.237L of bread flour? I wonder if they've got a free trial, I'd just like to see if I can toggle the recipes to metric. I won't use it otherwise.
What? Weight vs vol is not the same issue as different vol systems
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
Yes. A few months ago I decided to master Singapore chicken laksa, a quite complex but amazing dish if done properly
I browsed BBC food, but all their recipes were way too simplistic. I looked at a couple of famous tv chefs - just didn’t seem right. Quirky yet misguided
Then I found this. A woman in Australia who has basically dedicated her life to creating THE recipe for Singapore chicken laksa. Free on the internet along with explanatory videos
I followed the recipe and Wow, it is superb. Exactly what you’d get in a brilliant laksa restaurant in Singapore (I added dashi)
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
Sorry.
I mean NYTimes manages to have a successful subscription recipe service. It's very far from cheap ($5/month), but it is incredibly well curated, and contains recipes from some great chefs, as well as having an excellent community.
My point is that you can build a successful, subscription only, recipe business. But that the BBC's Good Food is simply not good enough yet.
Its interesting how NYTimes is going this way, super high quality specialist content. The Food app, recent purchase of the Athletic.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
No.
They seem utterly oblivious to the fact that not all the world using fluid ounces, cups, quarts and gallons.
Living in America, I've adjusted. But it may take a bit of getting used to for you.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
Yes. A few months ago I decided to master Singapore chicken laksa, a quite complex but amazing dish if done properly
I browsed BBC food, but all their recipes were way too simplistic. I looked at a couple of famous tv chefs - just didn’t seem right. Quirky yet misguided
Then I found this. A woman in Australia who has basically dedicated her life to creating THE recipe for Singapore chicken laksa. Free on the internet along with explanatory videos
I followed the recipe and Wow, it is superb. Exactly what you’d get in a brilliant laksa restaurant in Singapore (I added dashi)
This polling shows quite clearly that the Tories are heading for big losses to Labour in London in May but the results may not be so bad in the locals elsewhere. Starmer is still very much a North London Labour leader with his strongest appeal in the capital.
If Labour want a leader who can really appeal in the North and Midlands (and not just because he is not Boris), they still probably need Burnham
No, presenting it like this is giving you a false sense of security
London +42 South +39 North +43 Midlands +45 Scotland +64
Starmer is only getting that because Boris is currently unpopular, he is still only popular in London.
If Boris becomes popular again or Sunak replaces him and the Tories get a bound then the North and Midlands will likely shift back in the Tory direction again.
You've put your finger on the essential point. Boris's net approval ratings are bad only because he is unpopular. If he gets popular again he will get more popular.
As always, I'm astonished you don't charge people for the service you provide here.
Not necessarily. They are discussing relative approval. An improvement in the Tories’ performance alone does not necessarily mean they get more popular relative to Labour.
Not necessarily, no, but in this particular case yes. Boris's position changes from the penthouse suite on floor 150 to the basement, SKS is incapable of moving from the 7th floor.
Which may not be a problem now, would be if Boris has a Lazarus like recovery or Sunak becomes Tory leader and moves back into the penthouse suite
You know the former is never going to happen and the latter is very unlikely. The best the Tories can hope for at the next GE is damage limitation
At the moment Starmer is measuring the No 10 curtains, much like Kinnock was in 1990 when Labour had a big lead over Thatcher's Tories. However the Tories had replaced their leader by Christmas and Major narrowly beat Kinnock against the odds in 1992.
It was then only Blair who finally led Labour back into power in 1997. Starmer must be concerned he is Kinnock 2 and maybe Sunak is Major 2 to Boris' Thatcher and Burnham is actually Labour's Blair even if it looks good for now for him against Boris
On this future - which is possible but I both think not and hope not - Wes Streeting is the Blair.
Btw I agree with you that Gary Neville is no Churchill but I'd point out the reverse is even more true.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
Sorry.
I mean NYTimes manages to have a successful subscription recipe service. It's very far from cheap ($5/month), but it is incredibly well curated, and contains recipes from some great chefs, as well as having an excellent community.
My point is that you can build a successful, subscription only, recipe business. But that the BBC's Good Food is simply not good enough yet.
The community is: commenters below who add their own ideas and tweaks to recipes?
If so that’s tempting. Because the good thing about BBC Good Food is that you’d get exactly that. A good recipe then crowdsourced into a great recipe by lots of people BTL adding suggestions and others saying Yes, that works or No, this is better
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
No.
They seem utterly oblivious to the fact that not all the world using fluid ounces, cups, quarts and gallons.
Living in America, I've adjusted. But it may take a bit of getting used to for you.
I won't bother in that case. A few US websites are already making the change with metric toggles, I guess when 80% of the world uses the metric system it makes sense.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
That first line is simply gibberish to me, some US sites have got metric conversion buttons and I'd rather not write a script to do it.
A cup is 0.237 liters
Which is fine, yet how does one weigh 0.237L of bread flour? I wonder if they've got a free trial, I'd just like to see if I can toggle the recipes to metric. I won't use it otherwise.
What? Weight vs vol is not the same issue as different vol systems
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
a cup is 8 fl oz. So half a US pint, or 0.4 an imperial pint.
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
The comments section on the recipes resembles PB at times, and you sometimes realize the username of the person criticizing elements of the recipe is themselves a well known chef.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
No.
They seem utterly oblivious to the fact that not all the world using fluid ounces, cups, quarts and gallons.
Living in America, I've adjusted. But it may take a bit of getting used to for you.
My daughter, who is quite into baking, showed me a recipe containing cups and asked which size cup she should use. When I explained the US has specifically sized "cups" for it she began lecturing me on what a stupid system it was. I'm still not quite sure why it was my fault. When a 12yo realises the measurement system is stupid then quite why the whole of the US can't realise this is a mystery.
German position that it will not supply defensive weapons to Ukraine is 'unchanged', foreign minister @ABaerbock said at the press conference with the Ukrainian FM @DmytroKuleba in Kyiv. 'Our restrictive position to weapons supply is well-known and is rooted in history', she said
Gray report says rotten culture but not damning on PM knowledge; Big mea culpa + clearout of inner circle; More letters go in but 54 not hit; Major move to address April cost of living crunch; better than expected May locals. (Theoretically) https://twitter.com/benrileysmith/status/1483098095634329600
There's really no way out. Boris is permanently damaged. People's attitudes have been transformed. He may well (in fact probably will) survive for now. But hanging on is just further damaging the Tory brand and preventing a recovery by a successor, as they and the party will be implicated in whatever squirm-inducing manoeuvres are employed in keeping the "big dog" in place.
The electorate believes a price should be paid for what has happened, and the price is Boris's head. No alternative and there will be no forgiving. Boris and his circle are kidding themselves if they think otherwise. If he doesn't go the voters will just react by slinging the whole party out in due course.
All seems perfectly obvious to me. He really does have to go but, I suspect, won't. Good news for Sir Keir. Playing out nicely for him.
Quite a vindication of SKS not opposing for opposing's sake during the rougher bits of the pandemic. He failed to piss too many people off, and now has two years to drip out a bit of forward-looking policy which wouldn't have got a look-in during the "Teatime with BoJo and Whitty" days.
I'll admit I inaccurately thought the dip in Boris's fortunes around now would have been down to an economic crisis which thankfully hasn't (yet) materialised, or maybe the PPE etc chickens coming home to roost. But in some ways, the fact it's down to ill-disciplined spaffing of his reputation in a truly Borisian way is even more rewarding.
Yep, Starmer has played things well. He's quietly manufactured a vibe of steady, serious, competent & patriotic, unsullied by policy, that now looks good. He's been lucky with all this Johnson scandal, sure, but he needed to get Labour in the right place to benefit and it appears to me he has. Plus he's done it quite cleverly. By and large those he's pissed off are either leftists who'll vote Labour anyway or rightists who *wouldn't* vote Labour anyway. I think he's got a real shot now.
Agreed. He's got his opportunity - now we'll have to see if he takes it when he reaches the point that (a) his opponent isn't Boris, and (b) he needs to propose and promote some actual policies.
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
No.
They seem utterly oblivious to the fact that not all the world using fluid ounces, cups, quarts and gallons.
Living in America, I've adjusted. But it may take a bit of getting used to for you.
My daughter, who is quite into baking, showed me a recipe containing cups and asked which size cup she should use. When I explained the US has specifically sized "cups" for it she began lecturing me on what a stupid system it was. I'm still not quite sure why it was my fault. When a 12yo realises the measurement system is stupid then quite why the whole of the US can't realise this is a mystery.
For baking it's a nightmare as everything needs to be fairly precise. I've essentially given up using US imperial recipes and I've not found it an issue. There's plenty of recipes from the UK and across Europe for the same dishes, often a lot better unless it's something like bbq meat or a US speciality.
German position that it will not supply defensive weapons to Ukraine is 'unchanged', foreign minister @ABaerbock said at the press conference with the Ukrainian FM @DmytroKuleba in Kyiv. 'Our restrictive position to weapons supply is well-known and is rooted in history', she said
BBC Food/Goodfood is an interesting one - I think they're both not long for this world. They're both being destroyed by YouTubers who have monetised their channels with adverts and click through revenue. I was watching a video for making some kind of Japanese beef, it had a few ads that I just lived with and it also had affiliate links to all of the equipment used in the video in the description where the recipe ingredients are typed out. I had a look and the chef probably makes somewhere in the region of $20-30k per month in advertising plus whatever he gets from click through. That's just one moderately successful chef specialising in Japanese dishes. He does them really well though and shows the exact method of how to make it well. Static web pages will never do that very well.
I don't see how BBC Food can compete with these people on any kind of scale, there's no way they can buy up the channels, they could hire chefs and monetise the videos but to get all kinds of cuisines they'd need an army of them and the channel just becomes cluttered or they need a network and there's no guarantee that they would be able to get their subscribers to cross subscribe.
In an age where my phone has got an almost 7" screen and there's chefs on YouTube offering advertising funded masterclasses why would I bother with a BBC Food written recipe from a chef who doesn't even specialise in the cuisine?
BBC Good Food is trying to make their app a subscription based model. I think they are in big trouble.
NYTimes manages it. But then again, it's about 100x better than the BBC version.
Are you sure about NYTimes involvement. I can't see any mention to that anywhere. Its owned by Immediate Media which in turn is owned by a Germany media group.
I noted you said "managed", but I can't see any reference to that.
I think Robert means that NYT manages to have a successful food subscription channel. They do. I subscribe
Yeah, that's the model of the future, videos from professional chefs, monetised recipes, monetised videos and (low) subscription fees. I've been tempted by the £25 annual option, is it worth it? Seems a snip at that price for professional level cooking videos and recipes.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
No.
They seem utterly oblivious to the fact that not all the world using fluid ounces, cups, quarts and gallons.
Living in America, I've adjusted. But it may take a bit of getting used to for you.
I won't bother in that case. A few US websites are already making the change with metric toggles, I guess when 80% of the world uses the metric system it makes sense.
This polling shows quite clearly that the Tories are heading for big losses to Labour in London in May but the results may not be so bad in the locals elsewhere. Starmer is still very much a North London Labour leader with his strongest appeal in the capital.
If Labour want a leader who can really appeal in the North and Midlands (and not just because he is not Boris), they still probably need Burnham
No, presenting it like this is giving you a false sense of security
London +42 South +39 North +43 Midlands +45 Scotland +64
Starmer is only getting that because Boris is currently unpopular, he is still only popular in London.
If Boris becomes popular again or Sunak replaces him and the Tories get a bound then the North and Midlands will likely shift back in the Tory direction again.
You've put your finger on the essential point. Boris's net approval ratings are bad only because he is unpopular. If he gets popular again he will get more popular.
As always, I'm astonished you don't charge people for the service you provide here.
Not necessarily. They are discussing relative approval. An improvement in the Tories’ performance alone does not necessarily mean they get more popular relative to Labour.
Not necessarily, no, but in this particular case yes. Boris's position changes from the penthouse suite on floor 150 to the basement, SKS is incapable of moving from the 7th floor.
Which may not be a problem now, would be if Boris has a Lazarus like recovery or Sunak becomes Tory leader and moves back into the penthouse suite
You know the former is never going to happen and the latter is very unlikely. The best the Tories can hope for at the next GE is damage limitation
At the moment Starmer is measuring the No 10 curtains, much like Kinnock was in 1990 when Labour had a big lead over Thatcher's Tories. However the Tories had replaced their leader by Christmas and Major narrowly beat Kinnock against the odds in 1992.
It was then only Blair who finally led Labour back into power in 1997. Starmer must be concerned he is Kinnock 2 and maybe Sunak is Major 2 to Boris' Thatcher and Burnham is actually Labour's Blair even if it looks good for now for him against Boris
Glad to see you are beginning to see the potential of getting rid of Boris "albatross" Johnson so that Sunak (or someone else) can pull off a 1992. I would be happy with that.
But I thought HYUFD had been saying that Boris was safe? Is that not your view now @HYUFD ? I said earlier than my view of Boris being deposed this quarter was something between 25% and 50%. But I'd be interested in your view - you know the interior workings of the Conservative Party better than I do.
Comments
https://smarkets.com/event/42507921/politics/uk/uk-party-leaders/boris-johnson-to-face-vote-of-no-confidence
Settles Yes if VONC triggered but BJ still goes before it happens
Value if any in laying I think
I noted you said "managed", but I can't see any reference to that.
"Half of the straw and half of the hay
For half of the winter after Candlemas Day."
Any farmer (or in my case farmer's son) could tell you that.
Also key question -
Do they have an imperial to metric converter for measurements? I have no clue what cups are or do.
The electorate believes a price should be paid for what has happened, and the price is Boris's head. No alternative and there will be no forgiving. Boris and his circle are kidding themselves if they think otherwise. If he doesn't go the voters will just react by slinging the whole party out in due course.
All seems perfectly obvious to me. He really does have to go but, I suspect, won't. Good news for Sir Keir. Playing out nicely for him.
I wondered if I had missed something where they co-produced the content for the app.
It would not surprise me if the BBC's computer literacy program in the 1980s, with the government's help, had generated billions of revenue for the UK over the past four decades.
Because I have a nasty feeling that's becoming, to use a phrase that's one of my most unfavourites, "priced in".
PS The quality of the recipes is uniformly high. I don't watch the videos, but just follow the recipes (the first time, adapt to my own taste thereafter). Not all are do-agains, but a very high percentage are.
My mates kid wanted to create a video of their football skills and as a "tech person", they asked me about video editing etc and I said I don't really know anything about it but I am sure I could look it up....I got a nah.....few days later, they come waving their phone saying look I'm on YouTube. Asked their mum, did they get help, and they said, no they just went on YouTube and followed along.
I'll admit I inaccurately thought the dip in Boris's fortunes around now would have been down to an economic crisis which thankfully hasn't (yet) materialised, or maybe the PPE etc chickens coming home to roost. But in some ways, the fact it's down to ill-disciplined spaffing of his reputation in a truly Borisian way is even more rewarding.
I am fully expecting Gray to concentrate on a systemic culture thing and who can blame her when she has been asked to report on her own boss.
(Also, the fact he was allowed to stay behind to play with it.)
Actually no I am misremembering...I had an Tatung Einstein. And a commodore 128.
A couple of components do degrade over time, particularly caps. But people replace those.
I've got a few very one-offs in the garage, fetched out of the skip at the company. We grunts used to love skip-diving...
No idea if its still an active project.
For a couple - B
Friends round for dinner - DD
January 17. 4 pm. A rather pleasant clear crisp winter day. Bright cold sunshine
Seems thriving. A few shuttered shops but they are well disguised by the De Walden Estate. Hospitality not noticeably suffering. In fact there is a bizarre number of people having full meals with booze. At 4pm?
Pret sitrep. There are TWO Prets on this street. Within 100 yards of each other. Both are quite busy 🤷♂️🤷♂️
This prosperous quarter of central london is doing just fine
I think we're due a cabinet style leader.
https://en.wikipedia.org/wiki/Cup_(unit)
https://www.amazon.com/dp/B0747VKPSY/ref=s9_acsd_otopr_hd_bw_b1DNy_c2_x_3_t?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-6&pf_rd_r=H3TQR5KZK3FVMKY4DGEM&pf_rd_t=101&pf_rd_p=98a0dc86-9844-4521-844e-04cbb8a8adc5&pf_rd_i=289786
If you're going to interject, do read the conversation.
A couple of photos of BJ boozing it up during various parties during lockdown, which he's also already alluded to, won't do him any harm at all in his project, either, ofcourse.
https://www.theguardian.com/culture/2022/jan/17/how-we-made-dick-and-dom-in-da-bungalow
Extraordinary.
https://www.youtube.com/watch?v=UEfXnfYjruM
Either that, or responding with a sentence beginning "Yes, but" is beyond your writing skills.
A useful distinction to learn, unless you enjoy wasting your time pointlessly arguing the toss.
And I think enough Tory MPs will be able to read it and convince themselves that this is Boris's fault that we will get to the 54 votes.
I'm less sure we get over the next hurdle, which is enough Tory MPs being decisive enough to vote against him in a vonk. Less than 50% chance. But more than 25% chance, in my view.
Therefore more than 25% chance of an end to Boris this quarter.
The cup currently used in the United States for nutrition labelling is defined in United States law as 240 ml.[1][2][3]
Good machine.
https://twitter.com/Dominic2306/status/1483101132562051072?s=20
This is cracking response in the comments...
If there was no drinking culture at Downing Street that month why are there photos of you on the sauce in the garden?
He was still working. He was just testing his eyes by seeing if he could still see his computer screen through the window. Whilst getting pissed.
https://order-order.com/2022/01/17/gina-miller-defends-no-show-party-launch-threatens-mp-run/
Admissions - a mixed bag. Overall, down. In the regions, though we are seeing falls in the 18-64, but in several areas older groups are flat or even a bit up. such as
MV beds - down
In hospital - flat
Deaths - still going up. It's Monday, remember...
They typically started drinking at lunchtime.
I mean NYTimes manages to have a successful subscription recipe service. It's very far from cheap ($5/month), but it is incredibly well curated, and contains recipes from some great chefs, as well as having an excellent community.
My point is that you can build a successful, subscription only, recipe business. But that the BBC's Good Food is simply not good enough yet.
Its the new model. Be a specialist, be bloody good at it, and there is money to be made.
The Raspberry Pi was aimed at making a minimum viable computer.
She deserves it. Her laksa is THE BIZ
They seem utterly oblivious to the fact that not all the world using fluid ounces, cups, quarts and gallons.
Living in America, I've adjusted. But it may take a bit of getting used to for you.
Btw I agree with you that Gary Neville is no Churchill but I'd point out the reverse is even more true.
If so that’s tempting. Because the good thing about BBC Good Food is that you’d get exactly that. A good recipe then crowdsourced into a great recipe by lots of people BTL adding suggestions and others saying Yes, that works or No, this is better
https://twitter.com/olgatokariuk/status/1483049224157732867?s=20
Meanwhile:
https://www.thedailybeast.com/germany-helped-prep-russia-for-war-us-sources-say?ref=scroll
I said earlier than my view of Boris being deposed this quarter was something between 25% and 50%. But I'd be interested in your view - you know the interior workings of the Conservative Party better than I do.