Less than two weeks ago I reported that I had had a power cut. Since I haven't spent more than three weeks at any one time in this house before, it's revealing to see how inferior the services are in some parts of this country.
The power has gone again.
My broadband service is among the worst in the UK. I know that almost every time I return from a trip away there has been a power cut of some duration. Now I am getting to experience them.
The big problem with power cuts is that they just happen. When the power goes, who can predict what might be broken by any on/off surge?
I have recently installed an NAS server drive and of course, when the power goes, that and the router it is connected to goes.
This morning I was in the middle of a Mac Time Machine back up that has now been ruined and no doubt will have to be started again. That back up takes around 24 hours to complete.
Rubbish services.
DW
24.8.12
23.8.12
Death by Fat
I have been sceptical of Heston Blumenthal ever since I heard about his wacky snot porridge and things. Yes, he has won three Michelin stars but testicle pie does not do anything for me.
Then again, I have never seen him cooking before ... until today. I have to say I was right about him.
He was demonstrating roasting chicken and potatoes in the programme I watched. The admirable thing about him is that he is very methodical and at worst pseudo scientific. He tested six chickens to find the best. He tested five varieties to find the best. He cooked the potatoes in salted water and another lot in unsalted water ... we could see the results.
What marks this man out as very dangerous is that he uses and abuses a LOT of oil, butter and other fats. He uses alarming amounts of salt.
I should also say, I can cook a chicken that has the meat very moist and the skin brown and crispy and it doesn't take five hours to cook, or anything like it either.
He cooked carrots and broccoli in this programme: carrots fried in butter. Broccoli blanched for a minute and then cooked in butter.
He finishes the chicken off by injecting butter under the skin of his roasted chicken.
I don't rate this way of cooking and even though his Fat Duck restaurant loses money, he clearly makes a lot of money from his wacky image and pseudo scientific tomfoolery.
DW
Then again, I have never seen him cooking before ... until today. I have to say I was right about him.
He was demonstrating roasting chicken and potatoes in the programme I watched. The admirable thing about him is that he is very methodical and at worst pseudo scientific. He tested six chickens to find the best. He tested five varieties to find the best. He cooked the potatoes in salted water and another lot in unsalted water ... we could see the results.
What marks this man out as very dangerous is that he uses and abuses a LOT of oil, butter and other fats. He uses alarming amounts of salt.
I should also say, I can cook a chicken that has the meat very moist and the skin brown and crispy and it doesn't take five hours to cook, or anything like it either.
He cooked carrots and broccoli in this programme: carrots fried in butter. Broccoli blanched for a minute and then cooked in butter.
He finishes the chicken off by injecting butter under the skin of his roasted chicken.
I don't rate this way of cooking and even though his Fat Duck restaurant loses money, he clearly makes a lot of money from his wacky image and pseudo scientific tomfoolery.
DW
19.8.12
Cultural Day
I came across a performance of The Gondoliers on the telly this afternoon and was able to watch the first act of that: very enjoyable too.
At the moment I am watching Dvorak's New World symphony being performed at the Proms in the Royal Albert Hall. Very nice to see and hear.
DW
At the moment I am watching Dvorak's New World symphony being performed at the Proms in the Royal Albert Hall. Very nice to see and hear.
DW
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