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Andy D
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« Reply #810 on: 00:34:47, 25-11-2007 » |
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Thanks again MJ, I'm just grabbing it quickly off LA so I can listen to it at my leisure. The Total Recorder software which I use records at 3-4 times actual speed so it will only take about 4-5 mins to get it onto my hard drive.
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Antheil
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« Reply #811 on: 00:39:20, 25-11-2007 » |
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Andy,
I have Total Recorder but it records in real time, how come yours does it so quick? Or do you have the Professional Version?
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #812 on: 00:40:49, 25-11-2007 » |
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Well, I hope it is that one as the blurb describes episodes much later in her life - it was definitely about her early writing years but since it was Friday it must be the end of the memoirs.... I really can't remember exactly when I heard it but I'm assuming it was yesterday morning as it was very recently and I could have had R4 on at 9.45 yesterday. Sorry for my vagueness.  |
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« Last Edit: 00:42:56, 25-11-2007 by MabelJane »
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #813 on: 00:49:25, 25-11-2007 » |
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Hm Friday's does seem to be about later in her life, you must have heard it earlier in the week MJ. Don't worry, I'm not desperate to hear it.
I have Total Recorder Standard Edition version 5.3 which has an accelerated mode. When I upgraded some time ago to a later version (6.0?) the accelerated mode was still there but no longer worked - ie it always seemed to record in real time. I queried it with them and they said it was deliberate, something to do with the way it now worked (can't remember the details) - so I reverted to 5.3 which I've stuck with ever since.
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MabelJane
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« Reply #814 on: 13:01:54, 25-11-2007 » |
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Hm Friday's does seem to be about later in her life, you must have heard it earlier in the week MJ.
Time flies-I must have heard Monday's episode but it seemed like yesterday, yesterday! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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perfect wagnerite
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« Reply #815 on: 17:59:14, 25-11-2007 » |
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Stir-up Sunday today, and as I write the Christmas pudding is gently bubbling away (as it has been all afternoon) and the Christmas cake has just come out of the oven. The smell around the house is amazing.  |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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MabelJane
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« Reply #816 on: 23:01:06, 25-11-2007 » |
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Stir-up Sunday today, and as I write the Christmas pudding is gently bubbling away (as it has been all afternoon) and the Christmas cake has just come out of the oven. The smell around the house is amazing. That sounds lovely. I baked potatoes today! Actually that made quite a nice smell. And at long last I got them right! I seemed to have lost the knack of perfect baked spuds at my last few attempts but today they were spot-on - so my daughter wrote down exactly what I'd done in my cookery book! 1½ hours at 200C (fan oven) just spread out on a pizza tray, then covered with foil for another ½ hour at 100C which softened their hard jackets. (On too many occasions previously, the skins were rock-hard but the middles soft, or the skins soft but the middles still hard!) I also made pancakes, just rolled up with lemon and sugar but they were quite tasty.  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #817 on: 23:05:35, 25-11-2007 » |
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MJ, my surefire (and quick, as opposed to your gargantuan) method of doing baked pots is: nine mins in the microwave to 'cook' 'em, then 30 mins in the oven, high temp, to crisp up the skins. Perfect every time!  |
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Green. Always green.
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Reiner Torheit
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« Reply #818 on: 23:36:14, 25-11-2007 » |
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I'm with you on that one, Martle, only I par-boil them instead of using the micro... whichever, it means you get a nice tender interior that you can crisp-up nicely on the outside in the oven I dunno about you, but unless they're really shocking, I just scrub mine and leave the skins on? Extra yumminess can be obtained by hoofing your par-boiled spuds around in a bowl with 2 tbsps of olive oil and 2 tbsps of french mustard & black pepper & sea salt, prior to roasting. Add rosemary, too, if you like it (kids can find the spears a bit sharp, so take care...) |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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Andy D
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« Reply #819 on: 23:44:55, 25-11-2007 » |
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I just do my home-grown spuds (not shop-bought,they're sprayed with something to stop them sprouting) in the microwave for 8 mins and eat them, forget about the crispy skins, I can't be bothered to wait that long.
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MabelJane
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« Reply #820 on: 23:48:14, 25-11-2007 » |
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Are the growers/suppliers allowed to spray organic spuds with that stuff to stop them sprouting?
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #821 on: 23:50:20, 25-11-2007 » |
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I wouldn't have thought so MJ, I doubt it's very organic.
Found this:
Maleic hydrazide and
chlorpropham (CIPC) are the compounds most commonly used as sprout inhibitors.
Maleic hydrazide is applied to the growing potato crop and is translocated to the
developing tubers where it arrests cell division, but does not limit cell expansion. If it is
applied too early during tuber development it will limit tuber size and yield.
Chlorpropham is applied to potatoes in storage. It is a potent inhibitor of cell division and
should not be applied until after wound healing.
Don't sound very organic do they?
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« Last Edit: 23:53:42, 25-11-2007 by Andy D »
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Morticia
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« Reply #822 on: 23:57:21, 25-11-2007 » |
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I just do my home-grown spuds (not shop-bought,they're sprayed with something to stop them sprouting) in the microwave for 8 mins and eat them, forget about the crispy skins, I can't be bothered to wait that long.
WHAT??!! But the crispy skin is the best bit, Andy  My mother only used to make jacket pots on Bonfire Night. I loved them and couldn`t understand why they were just a once-a-year thing. |
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MabelJane
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« Reply #823 on: 23:58:41, 25-11-2007 » |
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MJ, my surefire (and quick, as opposed to your gargantuan) method of doing baked pots is: nine mins in the microwave to 'cook' 'em, then 30 mins in the oven, high temp, to crisp up the skins. Perfect every time! Yes, I suppose there's an enormous potato-shaped carbon footprint above my house now! I'll have to buy a new microwave - I don't trust the ancient one not to leak escaping microwaves all over the kitchen.  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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MabelJane
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« Reply #824 on: 00:03:41, 26-11-2007 » |
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I just do my home-grown spuds (not shop-bought,they're sprayed with something to stop them sprouting) in the microwave for 8 mins and eat them, forget about the crispy skins, I can't be bothered to wait that long.
WHAT??!! But the crispy skin is the best bit, Andy I agree, Mort. As a child I used to eat extra skins in exchange for my middles as 2 of my siblings had problems with their teeth and couldn't manage the chewy skins. Of course, you have to have lashings of butter on them to make them absolutely delicious! Today though we just had lots of grated Cheddar. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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