I didn't have a good night and wasn't quite up to WoW-ing. Y said that I looked so bad I would have spoilt the day for the others because they would have been concerned about me.So a Rest Day and lots of lying down plus naps and I now feel much improved. Y had planned a day out with Steve and family so she went off on that and I aim to drive over for evening meal (one of Lisa's excellent Lasagnes) and then a leisurely drive back.
My Photoshop book has arrived - second hand, from Amazon - and honestly I can't tell it from new. It was described as 'as new' and it is. The customary 50p piece will show you that it is a big book! All 1052 pages of it. Whether or not it will improve my photoshoppery is a moot point - so often it is better to be shown how, rather than told how - but a reliable reference book nontheless.
Comments......AnonymousRob..... The film was indeed The Blackboard Jungle - unforgettable I think - content that is, not title - and thanks for the info. which Bungus endorses. And I note, from the cast-list, Sydney Poitier in his early days.
You summary of Festinger is spot on, and your 'exception proves the rule' point is germane. And I'm also glad that you caught Tony Worobiec and again I endorse all your comments. His lecture at Eastwood was first rate.
For the benefit of other readers I must point out that Dennis is not abnormally little, and is a 'big' fella in many respects. We must take a photograph and get him to hold a 50p piece. He is one of the most gifted natural photographers that I know - his pictures zing with life and quality.
Bungus..... As you know we have long ago agreed to differ over fish-cookery - but I am with you 100% over lamb and duck. And I would promptly bin undercooked chicken or sausages, a positive health risk I would imagine. Beef of course must be pink. When eating steak in a restaurant I always say 'rare' knowing it will arrive 'medium'. It depends a little on the cut - 'pink' suits topside and forerib more than sirloin in my opinion, and you can get away with loin being nearly raw because it enhances the flavour. This loin looks a little overcooked in my humble opinion.
Please see above re Dennis's height.
And I think we all agree about frozen fish, especially when frozen on the boat. Do they gut them on the boat before freezing? I don't know of a 'game' fish which benefits from being cooked entrails and all ?
And you are quite right that Festinger took a big book to say something simple which we all knew instinctively anyway. Such is Social Science. I suspect that 'Festinger's Theory of Cognitive Dissonance' has hung around for so long because it is such fun to say - it positively trips off the tongue !
We must start to compile a folder of 'things we were told' - I will add a couple :
- Take that frown off your face - the wind might change.
- You need a haircut.
- If you eat more than 2 squares of chocolate you will be sick.
- (and now a current one) - Stop grunting, you sound like an old man.
...... Dennis is the one on the left, as you look at it. I'll probably be back - it depends on whacked-ness after driving back from Burton Joyce.I'm back and with just enough energy left for a quick quote.
"It is impossible to travel faster than the speed of light, and certainly not desirable, as one's hat keeps blowing off."
Catch you tomorrow. At the Camera Club tomorrow we have the annual NEMPF Exhibition and I shall report back in due course. You've got the train again !
.
5 comments:
Sorry to hear events caught up with you but glad you now feel recovered enough to eat lasagne (who minces the beef?).
How nice to have a big book.
The Blackboard Jungle was seminal. I think the music has turned out to the most unforgettable aspect (the storyline now seems almost laughable, like Brando’s ‘The Wild One).
'We must take a photograph and get him to hold a 50p piece’. What a very good idea, but perhaps a dustbin lid would be better.
I once ordered a steak ‘rare’ in Spain and had to send it back to be cooked! I now order medium rare which means it varies from rare to well done but never inedible.
Other people were eating ‘steak tartare’ which I don’t fancy (but I think it is the raw egg rather than the raw beef which puts me off). That said, I have just made an unsuccessful tiramisu which, of course, includes raw egg white, as do mousses.
I am certainly with you on chicken (or turkey) and sausages undercooked.
Your beef loin looks about right for me; perhaps another ten minutes.
Not only are the fish gutted on board, many of them are also filleted and skinned.
Whitebait are cooked ungutted (would you want the job?) and often, I think, sprats and sardines.
'You need a haircut' carried on until my mother shuffled off.
I once went ‘home’ wearing jeans (in the 70s) and my dad said “Are you working then?”
Perhaps not the best Beckham free kick but almost certainly the most important. Thanks.
...... Is the one on the right you? I believe that Stan Laurel was in fact over 6’0” tall.
Sorry to hear events caught up with you but glad you now feel recovered enough to eat lasagne (who minces the beef?).
How nice to have a big book.
The Blackboard Jungle was seminal. I think the music has turned out to the most unforgettable aspect (the storyline now seems almost laughable, like Brando’s ‘The Wild One).
'We must take a photograph and get him to hold a 50p piece’. What a very good idea, but perhaps a dustbin lid would be better.
I once ordered a steak ‘rare’ in Spain and had to send it back to be cooked! I now order medium rare which means it varies from rare to well done but never inedible.
Other people were eating ‘steak tartare’ which I don’t fancy (but I think it is the raw egg rather than the raw beef which puts me off). That said, I have just made an unsuccessful tiramisu which, of course, includes raw egg white, as do mousses.
I am certainly with you on chicken (or turkey) and sausages undercooked.
Your beef loin looks about right for me; perhaps another ten minutes.
Not only are the fish gutted on board, many of them are also filleted and skinned.
Whitebait are cooked ungutted (would you want the job?) and often, I think, sprats and sardines.
'You need a haircut' carried on until my mother shuffled off.
I once went ‘home’ wearing jeans (in the 70s) and my dad said “Are you working then?”
Perhaps not the best Beckham free kick but almost certainly the most important. Thanks.
...... Is the one on the right you? I believe that Stan Laurel was in fact over 6’0” tall.
I like fish to be cooked - just as Delia says - and I like all meat etc. well-cooked, I sent duck breast back twice in a restaurant once, it came almost raw. R was pretending I was nothing to do with him. I LIKE my lamb grey....and steak has to be quite well done too. But is does depend on the cut and quality of the beef - on ships I eat it much pinker than I often do, because I usually have fillet, and it is such good quality it melts in the mouth.
I also like veg. to be well-cooked and soft - none of this crunchy rubbish - I like carrots/cauliflower etc. soft. Luckily R is the same - but we have a friend who likes everything merely passed through boiling water. Last ship we were on there was a note on the menu saying that all veg were cooked al dente, but you could have them more cooked on request. All our table did....
That book should keep you occupied for a day or two - if it fails it would make a jolly good doorstop.
Do hope Lisa's lasagne revitalises you and you are your spritely self again tomorrow.
Meant to say I liked the sepia photo from yesterday.
Love, Jill
Can't go with you on the fish and the veg, Jill.
You already know I prefer fish unerdone rather than overdone and I'm the same with veg, normally; ie, just beyond al dente (although at the moment I cannot chew so I like things soft).
Sandra usually refuses to cook carrots for more than 5 min but tonight she made an exception; I had a game casserole from the freezer (I cooked it a month ago, with baby spinach, soft carrots, potato & swede mash and an apple and sloe jelly. It was absolutely delicious; if I had been served it in a restaurant I would certainly have sent compliments to the chef and left a generous tip, ie, in excess of 10%.
I am an exception but I think it is generally people over 70 who like stuff well done.
WoW - that is a BIG book. I'm sure it will keep you out of mischief. I have noted you prefer to be shown how to do something so it's high time we got together again for another 'lesson'. No doubt there is lots you can teach me.
Little Denis is below average height but not really little. I would say he's about as high as sixty 50p pieces standing on top of each other, on the thin edge not lying down. Or about 5 feet. The suggestion of a photo of him holding a 50p piece has given me an idea for a picture.
RG is spot on about Denis's photographic talent. What continues to amaze me, even after 20 years, is that Den rarely looks at the work of other photographers. He has heard of only a handful of the greats.
I don't like soft veg or well done beef. I much prefer the al dente and medium/medium rare taste and would include duck in that. The loin looks overcooked to me too. I do like runny boiled and poached eggs though.
It looks like the same old, same old from the England football team but I guess Capello cannot be expected to change it all for the better straight away. I'm only going on reports I've heard and read as I didn't see the game. The Becks freekick is well worth watching several times.
Last night we watched Hancock and Joan, part of the Curse of Comedy series on BBC Four. Fascinating stuff I thought but Ken Stott (one of my favourites) seemed unconvincing in the role of Hancock. Last week's programme about Harry H Corbett and Wilfrid Brambell was more convincing but, then again, I think the actors were of a lower profile. The next programme is about Hughie Green (comedy?) and then the final one is about Frankie Howerd (another comic genius in my view along with Hancock).
Having seen the N&EMPF exhibition prints I'm going to give the slides/projected images a miss. I'll be back at EPS next week though as it's the 'theme out of the hat' night.
I agree with the comment "Such is Social Science". Whilst at uni I used to tell fellow students that a lot of it seemed to be SOTBO - Statements of the B***** Obvious. That may have been because I was a 'mature' student (the uni's phrase for me, not mine). Perhaps those who went there straight from school felt differently.
I must send RG the link to the YouTube video of Eddie Izzard talking about the Death Star
canteen (not the Starship Entreprise as I said before). I still can't find one of Peter Kay talking about the airport baggage reclaim although I have found other bits of the same story.
Rob
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