She has a mountain to climb to rebuild her reputation after basically razing it to the ground in the hustings by refusing to say anything meaningful about CoL.
I like the fact that as Britain reveals its new prime minister, the biggest domestic politics story of the year, politicalbetting.com is deep into a conversation on the best way of peeling garlic, the correct time to spend cooking dinner, the 50 pest pubs in the country, and the use of stock in risottos
"Are you suggesting the Guardian journalists should not criticise Truss's policies because they supported Johnson resigning?"
I think I can make a safe prediction. The Guardian will criticise Ms Truss's policies whatever they are. It's the same with all newspapers - they are biased, and their biases are based on their readership. Facts never matter, they only get in the way sometimes.
The 'I' began with a specialist science writer. I met him briefly before he disappeared forever. I watched a BBC journalist interview a specialist a few months ago.. He was extremely eloquant and scientific. She was thick, and kept interrupting to ask some extremely idiotic questions she had written down in front of her. It was embarrassing.
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
You don't need a microwave
This is an absolutely magnificent risotto recipe which takes about 30 minutes
But follow the tips in the comments and amp up the flavour: add garlic and cracked black pepper at the start, chuck in a glass of white wine early on, replace spinach with cavolo nero or rocket, grate some parmesan at the end
I also add dashi powder in my fish stock
Honestly, it's fabulous. I did an enormous amount of cooking during lockdown, like so many of us, and this is the single best recipe I discovered, partly because it is so delish, but also coz it's so easy (but you do need to add those flavours)
‘grate some parmesan at the end’
Lol
I was so chastened by the harsh PB critique of my pre-grated Parmesan habit, I went and bought a grater
True story
I actually quite enjoy the grating rigmarole now, and do it with a certain Italian flourish, like I am head waiter at the Gritti Palace
As a man ages, he must take his furtive pleasures where he can
You can tell a man is single if he can grate a big block of cheese in under 10 seconds.
I reckon you can grate a big block of parmesan under 2 seconds.
I was watching a cookery youtube video a while back and the chef put the box grater flat on the surface (open end away from him) then started grating by just pushing the cheese against it. Half the effort and twice as quick.
I guess a similar principle to below. Probably the oldest thing in my kitchen (apart from me) and still works a treat.
If you - or any PB-er - can give me a quick easy way to peel and slice/crush garlic I will fiercely support Scottish independence til the end of time. None of the gimmicky tricks work, and garlic crushers don't do it properly, and are messy and annoying. Jamie Oliver says prepping garlic is his least favourite task, and reminds him of nightmare hours doing it as a trainee chef at the River Cafe
I know what he means
I squash the clove under the flat side of the knife so that the skin comes off easily, cut off the hard bit at the bottom, slice once or twice through the thinnest dimension then lay flat and slice lengthways then, holding it together loosely, slice across. I guess the only "technique" here is to slice it along the dimension requiring fewest cuts first and the one needing the most cuts last. This gives you diced garlic pieces about 2mm cubes. It is fairly quick. If you are doing absolutely loads an alternative is to crush in a pestle and mortar. This is what my wife does if she's making curry, for instance. Remove skins first, obvs.
Definitely need to try this knife-crushing thing. Ta. It's the skin peeling bit that drives me nuts. You get papery-sticky bits of garlic skin on your fingers. Drives me nuts
There's a youtube channel I watch sometimes ("Epicurious") while cooking - it had a short video on various ways of chopping garlic https://www.youtube.com/watch?v=-2PGGNEfNM4
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
You don't need a microwave
This is an absolutely magnificent risotto recipe which takes about 30 minutes
But follow the tips in the comments and amp up the flavour: add garlic and cracked black pepper at the start, chuck in a glass of white wine early on, replace spinach with cavolo nero or rocket, grate some parmesan at the end
I also add dashi powder in my fish stock
Honestly, it's fabulous. I did an enormous amount of cooking during lockdown, like so many of us, and this is the single best recipe I discovered, partly because it is so delish, but also coz it's so easy (but you do need to add those flavours)
‘grate some parmesan at the end’
Lol
I was so chastened by the harsh PB critique of my pre-grated Parmesan habit, I went and bought a grater
True story
I actually quite enjoy the grating rigmarole now, and do it with a certain Italian flourish, like I am head waiter at the Gritti Palace
As a man ages, he must take his furtive pleasures where he can
You can tell a man is single if he can grate a big block of cheese in under 10 seconds.
I reckon you can grate a big block of parmesan under 2 seconds.
I was watching a cookery youtube video a while back and the chef put the box grater flat on the surface (open end away from him) then started grating by just pushing the cheese against it. Half the effort and twice as quick.
I guess a similar principle to below. Probably the oldest thing in my kitchen (apart from me) and still works a treat.
If you - or any PB-er - can give me a quick easy way to peel and slice/crush garlic I will fiercely support Scottish independence til the end of time. None of the gimmicky tricks work, and garlic crushers don't do it properly, and are messy and annoying. Jamie Oliver says prepping garlic is his least favourite task, and reminds him of nightmare hours doing it as a trainee chef at the River Cafe
I know what he means
I found that if you use a really heavy duty garlic crusher, you don’t need to peel the garlic. While clove goes in, crush, open, flick the skin etc out with the tip of a knife…
Needs a bit of strength, though. And will destroy a flimsy garlic crusher.
I have a Spanish made garlic grater - think a saucer with sharp bits all over. Simply rub the cloves over this, the skin comes away and garlic pulp is left behind. There is a little brush to decant the good stuff.
@NickPalmer may have come up with the most controversial opinion of his PB career. "I never bother cooking for more than 10 minutes"
!!!!
I don't think I've ever cooked anything. Food is just fuel for cycling and to be highly optimised toward that end.
Yeah, but you also told us in high style that you were "never going traveling again, fuck that foreign travel shit, you fucking cocksuckers" and about two weeks later you went to Cairo
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
You don't need a microwave
This is an absolutely magnificent risotto recipe which takes about 30 minutes
But follow the tips in the comments and amp up the flavour: add garlic and cracked black pepper at the start, chuck in a glass of white wine early on, replace spinach with cavolo nero or rocket, grate some parmesan at the end
I also add dashi powder in my fish stock
Honestly, it's fabulous. I did an enormous amount of cooking during lockdown, like so many of us, and this is the single best recipe I discovered, partly because it is so delish, but also coz it's so easy (but you do need to add those flavours)
‘grate some parmesan at the end’
Lol
I was so chastened by the harsh PB critique of my pre-grated Parmesan habit, I went and bought a grater
True story
I actually quite enjoy the grating rigmarole now, and do it with a certain Italian flourish, like I am head waiter at the Gritti Palace
As a man ages, he must take his furtive pleasures where he can
You can tell a man is single if he can grate a big block of cheese in under 10 seconds.
I reckon you can grate a big block of parmesan under 2 seconds.
I was watching a cookery youtube video a while back and the chef put the box grater flat on the surface (open end away from him) then started grating by just pushing the cheese against it. Half the effort and twice as quick.
I guess a similar principle to below. Probably the oldest thing in my kitchen (apart from me) and still works a treat.
If you - or any PB-er - can give me a quick easy way to peel and slice/crush garlic I will fiercely support Scottish independence til the end of time. None of the gimmicky tricks work, and garlic crushers don't do it properly, and are messy and annoying. Jamie Oliver says prepping garlic is his least favourite task, and reminds him of nightmare hours doing it as a trainee chef at the River Cafe
I know what he means
I squash the clove under the flat side of the knife so that the skin comes off easily, cut off the hard bit at the bottom, slice once or twice through the thinnest dimension then lay flat and slice lengthways then, holding it together loosely, slice across. I guess the only "technique" here is to slice it along the dimension requiring fewest cuts first and the one needing the most cuts last. This gives you diced garlic pieces about 2mm cubes. It is fairly quick. If you are doing absolutely loads an alternative is to crush in a pestle and mortar. This is what my wife does if she's making curry, for instance. Remove skins first, obvs.
Definitely need to try this knife-crushing thing. Ta. It's the skin peeling bit that drives me nuts. You get papery-sticky bits of garlic skin on your fingers. Drives me nuts
It works about 80-90% of the time. For some reason there are some cloves whose skin won't come off except with a knife. It is maddening, you are right. But I imagine that with your flint knapping skills this must be quick work for you!
She has a mountain to climb to rebuild her reputation after basically razing it to the ground in the hustings by refusing to say anything meaningful about CoL.
It doesn't say much for her political judgment that for weeks she's continued to play quite unnecessarily to the Tory gallery, thereby diminishing her popularity with the electorate.
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
You don't need a microwave
This is an absolutely magnificent risotto recipe which takes about 30 minutes
But follow the tips in the comments and amp up the flavour: add garlic and cracked black pepper at the start, chuck in a glass of white wine early on, replace spinach with cavolo nero or rocket, grate some parmesan at the end
I also add dashi powder in my fish stock
Honestly, it's fabulous. I did an enormous amount of cooking during lockdown, like so many of us, and this is the single best recipe I discovered, partly because it is so delish, but also coz it's so easy (but you do need to add those flavours)
‘grate some parmesan at the end’
Lol
I was so chastened by the harsh PB critique of my pre-grated Parmesan habit, I went and bought a grater
True story
I actually quite enjoy the grating rigmarole now, and do it with a certain Italian flourish, like I am head waiter at the Gritti Palace
As a man ages, he must take his furtive pleasures where he can
You can tell a man is single if he can grate a big block of cheese in under 10 seconds.
I reckon you can grate a big block of parmesan under 2 seconds.
I was watching a cookery youtube video a while back and the chef put the box grater flat on the surface (open end away from him) then started grating by just pushing the cheese against it. Half the effort and twice as quick.
I guess a similar principle to below. Probably the oldest thing in my kitchen (apart from me) and still works a treat.
What Boris Johnson needs to do is buy himself a 25,000 artisanal wagon shed like Camerson's, hesitatingly write a few pages of his memoir, with some doodles and daydreams. and wait for the calls to come in.
@NickPalmer may have come up with the most controversial opinion of his PB career. "I never bother cooking for more than 10 minutes"
!!!!
I don't think I've ever cooked anything. Food is just fuel for cycling and to be highly optimised toward that end.
Yeah, but you also told us in high style that you were "never going traveling again, fuck that foreign travel shit, you fucking cocksuckers" and about two weeks later you went to Cairo
I like the fact that as Britain reveals its new prime minister, the biggest domestic politics story of the year, politicalbetting.com is deep into a conversation on the best way of peeling garlic, the correct time to spend cooking dinner, the 50 pest pubs in the country, and the use of stock in risottos
And fancy cheese sandwiches with egg
Used to share a flat with a chef in Taiwan. That method is how he chopped garlic. So I do too. But nowhere near as quickly or efficiently.
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
You don't need a microwave
This is an absolutely magnificent risotto recipe which takes about 30 minutes
But follow the tips in the comments and amp up the flavour: add garlic and cracked black pepper at the start, chuck in a glass of white wine early on, replace spinach with cavolo nero or rocket, grate some parmesan at the end
I also add dashi powder in my fish stock
Honestly, it's fabulous. I did an enormous amount of cooking during lockdown, like so many of us, and this is the single best recipe I discovered, partly because it is so delish, but also coz it's so easy (but you do need to add those flavours)
‘grate some parmesan at the end’
Lol
I was so chastened by the harsh PB critique of my pre-grated Parmesan habit, I went and bought a grater
True story
I actually quite enjoy the grating rigmarole now, and do it with a certain Italian flourish, like I am head waiter at the Gritti Palace
As a man ages, he must take his furtive pleasures where he can
You can tell a man is single if he can grate a big block of cheese in under 10 seconds.
I reckon you can grate a big block of parmesan under 2 seconds.
I was watching a cookery youtube video a while back and the chef put the box grater flat on the surface (open end away from him) then started grating by just pushing the cheese against it. Half the effort and twice as quick.
I guess a similar principle to below. Probably the oldest thing in my kitchen (apart from me) and still works a treat.
If you - or any PB-er - can give me a quick easy way to peel and slice/crush garlic I will fiercely support Scottish independence til the end of time. None of the gimmicky tricks work, and garlic crushers don't do it properly, and are messy and annoying. Jamie Oliver says prepping garlic is his least favourite task, and reminds him of nightmare hours doing it as a trainee chef at the River Cafe
I know what he means
I squash the clove under the flat side of the knife so that the skin comes off easily, cut off the hard bit at the bottom, slice once or twice through the thinnest dimension then lay flat and slice lengthways then, holding it together loosely, slice across. I guess the only "technique" here is to slice it along the dimension requiring fewest cuts first and the one needing the most cuts last. This gives you diced garlic pieces about 2mm cubes. It is fairly quick. If you are doing absolutely loads an alternative is to crush in a pestle and mortar. This is what my wife does if she's making curry, for instance. Remove skins first, obvs.
Definitely need to try this knife-crushing thing. Ta. It's the skin peeling bit that drives me nuts. You get papery-sticky bits of garlic skin on your fingers. Drives me nuts
It works about 80-90% of the time. For some reason there are some cloves whose skin won't come off except with a knife. It is maddening, you are right. But I imagine that with your flint knapping skills this must be quick work for you!
@NickPalmer may have come up with the most controversial opinion of his PB career. "I never bother cooking for more than 10 minutes"
!!!!
I don't think I've ever cooked anything. Food is just fuel for cycling and to be highly optimised toward that end.
Yeah, but you also told us in high style that you were "never going traveling again, fuck that foreign travel shit, you fucking cocksuckers" and about two weeks later you went to Cairo
I can imagine that cooking is less fun for vegans
Good point
I love doing fancy roast guinea fowl with bacon rashers on the top. Wouldn't be quite the same with celeriac
"All the competitors have been great, and no one should go home feeling like a loser. The entrants for Britain in Bloom this year have been of exceptionallly high quality, and I want to thank everyone for their baskets."
I like the fact that as Britain reveals its new prime minister, the biggest domestic politics story of the year, politicalbetting.com is deep into a conversation on the best way of peeling garlic, the correct time to spend cooking dinner, the 50 pest pubs in the country, and the use of stock in risottos
And fancy cheese sandwiches with egg
Last night I downloaded The Bards Tale (remastered) from Gog.com.
I've always wanted to play it, but could never get past the horrible 1980s interface.
Now I can enjoy it with better graphics and a reasonably better interface.
“Life in Blackout Britain: Experts warn energy rationing this winter could see people told not to cook until after 8pm, pubs close at 9pm, 'three-day-a-week' school, care homes cancel outings for residents and swimming pools left unheated”
Well, its not for the first time that you seem to need to change your undies about some Daily Mail madeuppery... Just remember that like all writers/journalists, 90% of the time they don´t know what the f&%& they are talking about and are just looking for a story tag.
Talking of which;
A front-page article in the Telegraph earlier this week incorrectly used new analysis to claim that working from home will add more than £2,500 a year to energy bills, and said this meant commuters would be likely to save £1,500 by going out to work instead of staying at home.
The Telegraph appears to have multiplied by 12 the expected energy savings in January 2023, as estimated by the price comparison website Uswitch. This calculation is flawed because energy usage is much higher in January than in an average month.
Uswitch’s estimate may also not be reliable, for instance because it makes assumptions about the way that people use their heating that are different from official data on the subject.
"All the competitors have een great, and no one should go home feeling like a loser. The entrants for Britain in Bloom this year have been of exceptionallly high quality, and I want to thank everyone for their baskets."
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
It takes me 40 mins using a hob. How are you doing it in the microwave ?
@NickPalmer may have come up with the most controversial opinion of his PB career. "I never bother cooking for more than 10 minutes"
!!!!
I don't think I've ever cooked anything. Food is just fuel for cycling and to be highly optimised toward that end.
Yeah, but you also told us in high style that you were "never going traveling again, fuck that foreign travel shit, you fucking cocksuckers" and about two weeks later you went to Cairo
I can imagine that cooking is less fun for vegans
Not so
Though the austere protestant idea of food-as-fuel-alone is about as far from my outlook of eating as you can get.
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
It takes me 40 mins using a hob. How are you doing it in the microwave ?
Tips please on the easiest five-course meal that you can prepare while waiting for the result of a Tory leadership contest.
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
It takes me 40 mins using a hob. How are you doing it in the microwave ?
Our local boozer, which I have sung the praises of many times on here, is the 9th best pub in the UK according to Timeout. I would heartily recommend a visit.
That's a fun list. A bit London-heavy - I concede that London does have some very good pubs, but I think it may also owe a bit to the location of the journalists. The pub at the top of the list looks a tad discouraging from the outside! I've been to Nos 5, 6 and 13. I can certainly vouch enthusiastically for The Marble Arch, Manchester, and the pub in Old Radnor is the one pub where I've had a Sunday lunch as good as a home cooked Sunday lunch.
The canny man's is good - they let me in when I had a severe case of runners diarrhea on the way back from a long run in the Pentlands.
Twelve Conservative MPs are planning to submit letters of no confidence in Liz Truss to force a leadership election and get Boris Johnson back as leader by Christmas.
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
It takes me 40 mins using a hob. How are you doing it in the microwave ?
Tips please on the easiest five-course meal that you can prepare while waiting for the result of a Tory leadership contest.
This is a rough(ish) guide to energy costs assuming the October prices take effect
I'm surprised the oven uses less energy per hour than a hob ring. I guess things usually take longer in the oven tho. But if you can fill it with meals you can microwave later that could make savings.
Oven pretty low energy draw once it's up to temperature, I should think (which takes, what, 10 minutes or so?). At that point the thermostat cycles the element on and off as needed, so there are quite some periods when the energy draw is near zero. We've got a new oven in last few weeks as part of kitchen/extension work and it really is almost cool to touch even in use - as with everything else I guess the insulation has got much better. Of course, the thing being cooked is an energy sink too.
Traditional hob is losing energy to the air (or to the pan which loses it to the air) all the time. Induction similar, although without the direct hob to air energy transfer.
You can transfer a lot of stuff done on the hob to a microwave with little effort.
Eg, you can perfectly adequately steam/boil veg/rice with the correct tool. Much more energy efficient.
Risotto in the microwave is dead easy and quick.
What kind of witchcraft is this? Risotto isn't meant to be quick. It's meant to be a labour of love.
Risotto in the microwave has two huge advantages - it's quick so I can cook a healthy and tasty family meal from scratch in 40 minutes after getting home from work. But more importantly, it really triggers precious foodie types.
It takes me 40 mins using a hob. How are you doing it in the microwave ?
Tips please on the easiest five-course meal that you can prepare while waiting for the result of a Tory leadership contest.
From now on, a Nick Palmer Supper will be the PB equivalent of a "New York Minute"
Truss wins 57% to 43% for Sunak so a clear win but a bit closer than expected, in fact the closest membership vote of any Tory leadership contest since Tory members got a vote after the 1997 general election
With Boris, I had a firm view before he became PM that he was totally unsuited for the job, and used his time as MoL as evidence.
I get no such feeling with Truss: I don't think she'll be very good in the role (and I hope for the sake of the country that I'm wrong), but it's much more likely that she'll surprise on the upside than Boris. Say, 0.02% compared to 0.00001%
But good luck to her. It's a tough job at a very tough time.
Comments
She has a mountain to climb to rebuild her reputation after basically razing it to the ground in the hustings by refusing to say anything meaningful about CoL.
And fancy cheese sandwiches with egg
"Are you suggesting the Guardian journalists should not criticise Truss's policies because they supported Johnson resigning?"
I think I can make a safe prediction. The Guardian will criticise Ms Truss's policies whatever they are. It's the same with all newspapers - they are biased, and their biases are based on their readership. Facts never matter, they only get in the way sometimes.
The 'I' began with a specialist science writer. I met him briefly before he disappeared forever. I watched a BBC journalist interview a specialist a few months ago.. He was extremely eloquant and scientific. She was thick, and kept interrupting to ask some extremely idiotic questions she had written down in front of her. It was embarrassing.
And as for Professor Peston? Jeez.
Bought it at a chilli fair a couple of years ago.
That method is how he chopped garlic. So I do too. But nowhere near as quickly or efficiently.
Stupid
You might have to stop by the roadside whilst winning the Giro.
https://www.lamnia.com/en/p/127/knives/roselli-garlic-knife-peeling-knife-r770p
I love the lectern made from the masonic "Apprentice Pillar"!
I love doing fancy roast guinea fowl with bacon rashers on the top. Wouldn't be quite the same with celeriac
I've always wanted to play it, but could never get past the horrible 1980s interface.
Now I can enjoy it with better graphics and a reasonably better interface.
Anyone else tried this?
https://www2.politicalbetting.com/index.php/archives/2016/06/25/bunco-makes-the-case-for-liz-truss-as-next-con-leader-and-pm/
Bunnco - always your man on the spot
How are you doing it in the microwave ?
We know only too well.
Though the austere protestant idea of food-as-fuel-alone is about as far from my outlook of eating as you can get.
So Ready, Steady, Cock.....
Gawd help us.
Now, on Liz Truss ...
Sunak 60,399
Truss 81,326
Truss elected
Twelve Conservative MPs are planning to submit letters of no confidence in Liz Truss to force a leadership election and get Boris Johnson back as leader by Christmas.
Source:
https://www.mirror.co.uk/news/politics/tory-mps-plot-bring-back-27901163
https://twitter.com/iainmartin1/status/1566751647899975680
Boom. My bet lost, but the right choice was made.
I owe JohnO some champagne.
60.4k (43%)
Sunak 60,399
Truss 57.4%
Sunak 42.6%
Conservatives 3
Labour 0
57.4 vs 42.6
😈👿
Sign of things to come....
I get no such feeling with Truss: I don't think she'll be very good in the role (and I hope for the sake of the country that I'm wrong), but it's much more likely that she'll surprise on the upside than Boris. Say, 0.02% compared to 0.00001%
But good luck to her. It's a tough job at a very tough time.
The Tories have made a mahoosive error
She’s fecked from day one. Not really a strong mandate from the membership , none from the country