Mike Raiford wrote:
> On 5/28/2010 5:34 PM, Nicolas Alvarez wrote:
>> Hmm... I think I'll go for the binary :)
>>
>> *Downloads .exe*
>>
>> Well, at least it starts.
>>
>> *Clicks on a wire*
>>
>> ** (LogicSim.exe:15845): WARNING **: GdipSetPenCustomEndCap isn't
>> implemented
>> System.NotImplementedException: The requested feature is not implemented
>> [GDI+ status: NotImplemented]
>>    at System.Drawing.GDIPlus.CheckStatus (Status status) [0x00000]
>>    at System.Drawing.Graphics.DrawImage (System.Drawing.Image image,
>> Rectangle destRect, Int32 srcX, Int32 srcY, Int32 srcWidth, Int32
>> srcHeight, GraphicsUnit srcUnit, System.Drawing.Imaging.ImageAttributes
>> imageAttr)
>> [0x00000]
>>    at (wrapper remoting-invoke-with-check)
>>    System.Drawing.Graphics:DrawImage
>> 
(System.Drawing.Image,System.Drawing.Rectangle,int,int,int,int,System.Drawing.GraphicsUnit,System.Drawing.Imaging.ImageAttributes)
>>
>> Okay, maybe not :)
>>
> 
> What is your execution environment? If you're trying to run it under
> mono, I'm pretty sure it won't work. I haven't had any chance to port it
> to mono, and it looks like it's missing a few things.

I'm on Debian Linux, 64-bit; with Mono 2.4.4.

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On 5/29/2010 7:58 PM, Nicolas Alvarez wrote:

>
> I'm on Debian Linux, 64-bit; with Mono 2.4.4.
>

Do you know if Mono will run projects with Linq?

I'd like to be able to port this to mono when it's done. I use some Linq 
features on the collections (mostly just a couple of the extension 
methods (such as Select and Where) as a convenience)

It looks like a few of the GDI+ things I may have to look out for, I 
might recode a few portions of the code that's relying on custom end 
caps, since that seems to be a problem.

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Mike Raiford wrote:
> On 5/29/2010 7:58 PM, Nicolas Alvarez wrote:
>> I'm on Debian Linux, 64-bit; with Mono 2.4.4.
> 
> Do you know if Mono will run projects with Linq?
> 
> I'd like to be able to port this to mono when it's done. I use some Linq
> features on the collections (mostly just a couple of the extension
> methods (such as Select and Where) as a convenience)
> 
> It looks like a few of the GDI+ things I may have to look out for, I
> might recode a few portions of the code that's relying on custom end
> caps, since that seems to be a problem.

I wrote 200 lines of C# in my life, and it didn't involve Linq or graphics. 
Just an HTTP request and some XML parsing :)

I barely know what Linq *is* :)

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On 5/28/2010 11:00 AM, Mike Raiford wrote:
> New thread at Andrew's request:
>
> Download Location:
>
> http://sourceforge.net/projects/logicsim/files/
>

I've updated the files online. Now contains a toolbar, menu bar, 
selection and dragging works, and the properties list populates with 
some basic information (And a small amount of stray data that needs to 
be hidden from the property list)

Release note contains more information on hotkeys and such.

-- 
~Mike

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Mike Raiford wrote:

> I've updated the files online.

You might wanna start putting version numbers on this stuff, so people 
can tell what version they have / what's on SF.

Just a friendly suggestion. ;-)

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On 6/2/2010 11:11 AM, Orchid XP v8 wrote:

>
> Just a friendly suggestion. ;-)
>

Sure, but not right now. It's not even a usable application at this 
point. It's basically a release to test and get feedback.

Maybe I'll start giving it version strings like "ui-test-0.0.02-06-2010"

Seems a bit silly, though.

-- 
~Mike

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Mike Raiford wrote:

> Sure, but not right now. It's not even a usable application at this 
> point. It's basically a release to test and get feedback.
> 
> Maybe I'll start giving it version strings like "ui-test-0.0.02-06-2010"
> 
> Seems a bit silly, though.

I usually just assign a unique number to each one I release. Like, the 
first one is Test01.exe, the next one is Test02.exe, and so on. Just a 
small thing.

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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Mike Raiford wrote:

> I've updated the files online. Now contains a toolbar, menu bar, 
> selection and dragging works, and the properties list populates with 
> some basic information (And a small amount of stray data that needs to 
> be hidden from the property list)

I especially like how labels are hidden by default. Select something add 
a label, watch it not appear, and then realise you have to also set it 
to visible. ;-)

Still, you've got a mile further than me, so who am I to criticise?

> Release note contains more information on hotkeys and such.

What the...? Oh, wait, you're American. That explains it.

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On 6/3/2010 6:52 AM, Orchid XP v8 wrote:
> Mike Raiford wrote:
>
>> I've updated the files online. Now contains a toolbar, menu bar,
>> selection and dragging works, and the properties list populates with
>> some basic information (And a small amount of stray data that needs to
>> be hidden from the property list)
>
> I especially like how labels are hidden by default. Select something add
> a label, watch it not appear, and then realise you have to also set it
> to visible. ;-)
>

Yeah, Inputs/Outputs will likely start with the label on by default. 
Wires and such will probably have the label hidden by default.

> Still, you've got a mile further than me, so who am I to criticise?

Pah. I need the perspective of someone who is not writing the program. :)

>> Release note contains more information on hotkeys and such.
>
> What the...? Oh, wait, you're American. That explains it.
>

Explains what?

-- 
~Mike

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On 6/3/2010 6:47 AM, Orchid XP v8 wrote:
>
> I usually just assign a unique number to each one I release. Like, the
> first one is Test01.exe, the next one is Test02.exe, and so on. Just a
> small thing.
>

Ah. I might do that... or something similar.

-- 
~Mike

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>> I especially like how labels are hidden by default. Select something add
>> a label, watch it not appear, and then realise you have to also set it
>> to visible. ;-)
> 
> Yeah, Inputs/Outputs will likely start with the label on by default. 
> Wires and such will probably have the label hidden by default.

Fair enough.

>> What the...? Oh, wait, you're American. That explains it.
>>
> 
> Explains what?

There aren't 23 months in the year. ;-)

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On 6/3/2010 9:13 AM, Orchid XP v8 wrote:

>
> There aren't 23 months in the year. ;-)
>

Oh, right... You guys do the dates "backwards" ;)

Though I have to admit d-m-y makes more logical sense.

-- 
~Mike

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Mike Raiford wrote:
> Though I have to admit d-m-y makes more logical sense.

My wrist watch does this, and altho I handle military time with no problem, 
this still throws me every time I look at the month and see a day on my watch.

-- 
Darren New, San Diego CA, USA (PST)
    Ada - the programming language trying to avoid
    you literally shooting yourself in the foot.

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> Oh, right... You guys do the dates "backwards" ;)
> 
> Though I have to admit d-m-y makes more logical sense.

D/M/Y makes sense. Y/M/D makes sense. M/D/Y is just perverse! :-P

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On Thu, 03 Jun 2010 19:23:24 +0100, Orchid XP v8 wrote:

>> Oh, right... You guys do the dates "backwards" ;)
>> 
>> Though I have to admit d-m-y makes more logical sense.
> 
> D/M/Y makes sense. Y/M/D makes sense. M/D/Y is just perverse! :-P

What's wrong with "June 2, 2010"?  That's where M/D/Y comes from.

(Though I will admit that I usually write dates as 2-June-2010 or similar 
because of the ambiguity of NN/XX/YY formats - and I deal with an 
international audience pretty constantly).

Jim

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Jim Henderson wrote:

> What's wrong with "June 2, 2010"?

I spent that entire day feeling like my throat was on fire?

Oh, wait - that's possibly not what you meant...

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On Thu, 03 Jun 2010 20:04:56 +0100, Orchid XP v8 wrote:

> Jim Henderson wrote:
> 
>> What's wrong with "June 2, 2010"?
> 
> I spent that entire day feeling like my throat was on fire?

Wait, what?  How?

> Oh, wait - that's possibly not what you meant...

Ah, yes, that's true. ;-)

Jim

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>>> What's wrong with "June 2, 2010"?
>> I spent that entire day feeling like my throat was on fire?
> 
> Wait, what?  How?

I have a cold.

I am going to be SO PISSED if I miss the Summer Dance on Saturday 
because of this...!

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On Thu, 03 Jun 2010 20:31:40 +0100, Orchid XP v8 wrote:

>>>> What's wrong with "June 2, 2010"?
>>> I spent that entire day feeling like my throat was on fire?
>> 
>> Wait, what?  How?
> 
> I have a cold.

:-(  It's that time of year.

> I am going to be SO PISSED if I miss the Summer Dance on Saturday
> because of this...!

Get well!

Jim

Post a reply to this message

>> I have a cold.
> 
> :-(  It's that time of year.

Midsummer?

>> I am going to be SO PISSED if I miss the Summer Dance on Saturday
>> because of this...!
> 
> Get well!

Yeah, here's to hoping. I've been drinking ascorbic acid all day. (Which 
takes like crap, by the way...)

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On Thu, 03 Jun 2010 21:05:28 +0100, Orchid XP v8 wrote:

>>> I have a cold.
>> 
>> :-(  It's that time of year.
> 
> Midsummer?

Yeah, it's that time of year, too.  Also the time of year for colds.  
I've had sinus issues the past few weeks (result of allergies here) that 
have also made me feel like crap.

>>> I am going to be SO PISSED if I miss the Summer Dance on Saturday
>>> because of this...!
>> 
>> Get well!
> 
> Yeah, here's to hoping. I've been drinking ascorbic acid all day. (Which
> takes like crap, by the way...)

Yuck if you're drinking it straight - what about orange juice?  That 
tastes better than the raw stuff and is full of it.

Jim

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>> Yeah, here's to hoping. I've been drinking ascorbic acid all day. (Which
>> takes like crap, by the way...)
> 
> Yuck if you're drinking it straight - what about orange juice?  That 
> tastes better than the raw stuff and is full of it.

Actually I'm drinking a mixture of dextrose and ascorbic acid. Put it in 
my tea instead of sucrose. Tastes damned weird!

Also, I've been drinking a lot of blackcurrent, which apparently 
contains significantly more of it than orange juice. (Then again, I'm 
drinking blackcurrent squash, not juice, so...)

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On Thu, 03 Jun 2010 22:07:40 +0100, Orchid XP v8 wrote:

>>> Yeah, here's to hoping. I've been drinking ascorbic acid all day.
>>> (Which takes like crap, by the way...)
>> 
>> Yuck if you're drinking it straight - what about orange juice?  That
>> tastes better than the raw stuff and is full of it.
> 
> Actually I'm drinking a mixture of dextrose and ascorbic acid. Put it in
> my tea instead of sucrose. Tastes damned weird!

I'll repeat:  yuck. ;-)

> Also, I've been drinking a lot of blackcurrent, which apparently
> contains significantly more of it than orange juice. (Then again, I'm
> drinking blackcurrent squash, not juice, so...)

I didn't even know such a thing existed. :-)

(Blackcurrent squash, that is)

Jim

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On 03/06/2010 10:09 PM, Jim Henderson wrote:
>> Also, I've been drinking a lot of blackcurrent, which apparently
>> >  contains significantly more of it than orange juice. (Then again, I'm
>> >  drinking blackcurrent squash, not juice, so...)
> I didn't even know such a thing existed.:-)
>
> (Blackcurrent squash, that is)
>

Gosh! Some countries are WEIRD. ;-)
Here, some girlies drink Lager and Black(current juice). We give our 
kids Ribena to make them strong and healthy.

-- 

Best Regards,
	Stephen

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On Thu, 03 Jun 2010 23:19:38 +0100, Stephen wrote:

> On 03/06/2010 10:09 PM, Jim Henderson wrote:
>>> Also, I've been drinking a lot of blackcurrent, which apparently
>>> >  contains significantly more of it than orange juice. (Then again,
>>> >  I'm drinking blackcurrent squash, not juice, so...)
>> I didn't even know such a thing existed.:-)
>>
>> (Blackcurrent squash, that is)
>>
>>
> Gosh! Some countries are WEIRD. ;-)

Like the UK?  Or are you thinking about the French? ;-)

> Here, some girlies drink Lager and Black(current juice). We give our
> kids Ribena to make them strong and healthy.

LOL

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Le 03/06/2010 23:07, Orchid XP v8 a écrit :

> Actually I'm drinking a mixture of dextrose and ascorbic acid. Put it in
> my tea instead of sucrose. Tastes damned weird!
> 

Exposure to oxygen, metals, light, or heat destroys ascorbic acid,

Putting it in hot tea is therefore a non-event.
(Putting it in iced tea is another story... but who drink iced tea anyway ?)
Cold water is all you need if it must be disolved.

-- 
A: Because it messes up the order in which people normally read text.<br/>
Q: Why is it such a bad thing?<br/>
A: Top-posting.<br/>
Q: What is the most annoying thing on usenet and in e-mail?

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On 04/06/2010 2:10 AM, Jim Henderson wrote:
> On Thu, 03 Jun 2010 23:19:38 +0100, Stephen wrote:
>
>> On 03/06/2010 10:09 PM, Jim Henderson wrote:
>>>> Also, I've been drinking a lot of blackcurrent, which apparently
>>>>>   contains significantly more of it than orange juice. (Then again,
>>>>>   I'm drinking blackcurrent squash, not juice, so...)
>>> I didn't even know such a thing existed.:-)
>>>
>>> (Blackcurrent squash, that is)
>>>
>>>
>> Gosh! Some countries are WEIRD. ;-)
>
> Like the UK?  Or are you thinking about the French? ;-)
>

I wouldn’t ever say that about the French who are the epitome of good 
taste when it comes to food and drink.
I have a fondness for Ricard Pastis

>> Here, some girlies drink Lager and Black(current juice). We give our
>> kids Ribena to make them strong and healthy.
>
> LOL

For once I wasn’t being funny o_O

-- 

Best Regards,
	Stephen

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On Fri, 04 Jun 2010 08:13:13 +0100, Stephen wrote:

>> Like the UK?  Or are you thinking about the French? ;-)
>>
> I wouldn’t ever say that about the French who are the epitome of good
> taste when it comes to food and drink. I have a fondness for Ricard
> Pastis

:-)  Personally, I prefer Italian, but my stepson is in Paris right now, 
and I know he'd agree with you.

>>> Here, some girlies drink Lager and Black(current juice). We give our
>>> kids Ribena to make them strong and healthy.
>>
>> LOL
> 
> For once I wasn’t being funny o_O

That happens? ;-)

Jim

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Le_Forgeron wrote:

> Exposure to oxygen, metals, light, or heat destroys ascorbic acid,
> 
> Putting it in hot tea is therefore a non-event.

I was wondering about that, actually. I guess I assumed that since it 
still tastes of orange skins there must still be some in there...

BTW, did you know that apparently most organisms can synthesize ascorbic 
acid? Humans actually have the entire synthesis pathway intact, except 
for one faulty enzyme right at the end. But because what humans 
naturally eat contains ascorbic acid anyway, it wasn't a 
life-threatening mutation...

-- 
http://blog.orphi.me.uk/
http://www.zazzle.com/MathematicalOrchid*

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On 04/06/2010 3:32 PM, Jim Henderson wrote:
> On Fri, 04 Jun 2010 08:13:13 +0100, Stephen wrote:
>
>>> Like the UK?  Or are you thinking about the French? ;-)
>>>
>> I wouldn’t ever say that about the French who are the epitome of good
>> taste when it comes to food and drink. I have a fondness for Ricard
>> Pastis
>
> :-)  Personally, I prefer Italian, but my stepson is in Paris right now,
> and I know he'd agree with you.
>

 From my reading “Italian” food is America’s preferred style of eating 
out. Personally I think it is over rated. My favourite “foreign” food is 
Chinese.


-- 

Best Regards,
	Stephen

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On Fri, 04 Jun 2010 19:51:45 +0100, Stephen wrote:

>  From my reading “Italian” food is America’s preferred style of eating
> out. Personally I think it is over rated. My favourite “foreign” food is
> Chinese.

That doesn't surprise me, though the difference between real Italian and 
"Americanised Italian" is quite striking.

Like the difference between authentic Chinese food and what normally 
passes as Chinese in both our countries (I've had Chinese in London, 
actually).  I have a friend whose mother visited (back when we were in 
high school) and she prepared "the real thing" - no Kung Pao Chicken 
there. ;-)

My real preference tends towards Indian (including "Indian" that 
originated in Scotland as I understand it - the curry dish), but we tend 
now not to go out for that, we make it at home. :-)

Jim

Post a reply to this message

On 04/06/2010 10:01 PM, Jim Henderson wrote:
> On Fri, 04 Jun 2010 19:51:45 +0100, Stephen wrote:
>
>>    From my reading “Italian” food is America’s preferred style of eating
>> out. Personally I think it is over rated. My favourite “foreign” food is
>> Chinese.
>
> That doesn't surprise me, though the difference between real Italian and
> "Americanised Italian" is quite striking.
>

Something I (will) remain ignorant of ;-)

> Like the difference between authentic Chinese food and what normally
> passes as Chinese in both our countries (I've had Chinese in London,
> actually).

Where in London? The place I generally eat is in Soho’s Wong Kei. There 
are a lot of “High Street” restaurants in Soho too :-(

> I have a friend whose mother visited (back when we were in
> high school) and she prepared "the real thing" - no Kung Pao Chicken
> there. ;-)
>

Lucky you :-)

> My real preference tends towards Indian (including "Indian" that
> originated in Scotland as I understand it - the curry dish), but we tend
> now not to go out for that, we make it at home. :-)
>
I’m not sure I follow you on this one. In Scotland as far as I remember 
it’s 10 pints of beer and a vindaloo. The only British Indian dish I can 
think of is Chicken Tikka Masala. Actually after Googling it I see that 
Glasgow claims it as its own. And Birmingham claims the Balti.



-- 

Best Regards,
	Stephen

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On Fri, 04 Jun 2010 22:33:03 +0100, Stephen wrote:

>> That doesn't surprise me, though the difference between real Italian
>> and "Americanised Italian" is quite striking.
>>
> Something I (will) remain ignorant of ;-)

Well, if you come over here, I can take you to a Japanese place that's 
pretty authentic (according to my Japanese sister-in-law <g>).

>> Like the difference between authentic Chinese food and what normally
>> passes as Chinese in both our countries (I've had Chinese in London,
>> actually).
> 
> Where in London? The place I generally eat is in Soho’s Wong Kei. There
> are a lot of “High Street” restaurants in Soho too :-(

It was in Soho, back in 2002, let me see if I can find it....

It looks like it would have to have been on Lisle Street, because I 
remember it wasn't far from Leister Square station, though we rode in and 
met the rest of our group at Westminster and walked from there.

But I also remember that the entrance was on the left-hand side of the 
front of the restaurant, and there was a stairway that led upstairs (we 
sat on the second floor).  It *might* have been Fung Shing, The interior 
shots on their website remind me of what I remember, if that's any 
indication.

But I also vaguely recall that the exterior was red and there were a fair 
number of awnings over the street, including in front of the entrance.

Unfortunately, for that day of the trip, I only have photos of the 
British Museum and Paddington Station - the dinner was an experience we 
didn't photograph (the food was good, but the experience was memorable 
for all the wrong reasons).

>> I have a friend whose mother visited (back when we were in high school)
>> and she prepared "the real thing" - no Kung Pao Chicken there. ;-)
>>
> Lucky you :-)

Unfortunately, while the flavours were really good, some of the textures 
didn't agree with me.  But certainly very different from what most 
Americans think of as "Chinese" food.

>> My real preference tends towards Indian (including "Indian" that
>> originated in Scotland as I understand it - the curry dish), but we
>> tend now not to go out for that, we make it at home. :-)
>>
> I’m not sure I follow you on this one. In Scotland as far as I remember
> it’s 10 pints of beer and a vindaloo. The only British Indian dish I can
> think of is Chicken Tikka Masala. Actually after Googling it I see that
> Glasgow claims it as its own. And Birmingham claims the Balti.

The Tikka is part of it, certainly.  :-)  I've read in some Indian 
cookbooks that what many westerners think of as "Indian" food is really 
British in nature, partially because some of the spice mixes aren't 
native to India.

That said, though, one of our favourite restaurants to visit in Salt Lake 
City does authentic Indian food - had a friend who grew up in India visit 
with us, and he said it reminded him of his grandmother's cooking (in a 
good way).  So at least one place here got it right (quite possibly 
because the family that owns it is from India and most of the staff are 
immigrants from India).  Next time I'm in there, I'll have to ask Avtar 
what part of India his family is from.  They're always happy to see us, 
but we've not gone as much recently because we do make our own.

Jim

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On 04/06/2010 11:20 PM, Jim Henderson wrote:
> On Fri, 04 Jun 2010 22:33:03 +0100, Stephen wrote:
>
>>> That doesn't surprise me, though the difference between real Italian
>>> and "Americanised Italian" is quite striking.
>>>
>> Something I (will) remain ignorant of ;-)
>
> Well, if you come over here, I can take you to a Japanese place that's
> pretty authentic (according to my Japanese sister-in-law<g>).
>

That’s worth remembering.

>
> It was in Soho, back in 2002, let me see if I can find it....
>
> It looks like it would have to have been on Lisle Street, because I
> remember it wasn't far from Leister Square station, though we rode in and
> met the rest of our group at Westminster and walked from there.
>
> But I also remember that the entrance was on the left-hand side of the
> front of the restaurant, and there was a stairway that led upstairs (we
> sat on the second floor).  It *might* have been Fung Shing, The interior
> shots on their website remind me of what I remember, if that's any
> indication.
>

I’ve not eaten there. So many restaurants so little time. :-(

> But I also vaguely recall that the exterior was red and there were a fair
> number of awnings over the street, including in front of the entrance.
>

Red is a popular colour. :-)

> Unfortunately, for that day of the trip, I only have photos of the
> British Museum and Paddington Station

Paddington Station is worth a photograph or two. :-)

  - the dinner was an experience we didn't photograph

Restraint well shown. ;)

>>> I have a friend whose mother visited (back when we were in high school)
>>> and she prepared "the real thing" - no Kung Pao Chicken there. ;-)
>>>

> Unfortunately, while the flavours were really good, some of the textures
> didn't agree with me.  But certainly very different from what most
> Americans think of as "Chinese" food.
>

Have you tried congee or chow ho fun? The textures of both are not what 
westerners are used to.

> The Tikka is part of it, certainly.  :-)

The story goes that someone wanted Chicken Tikka, which is a dry dish, 
but he wanted it moist? So the chef added Heinz tomato soup and viola! 
Chicken Tikka Masala was born.

> I've read in some Indian
> cookbooks that what many westerners think of as "Indian" food is really
> British in nature, partially because some of the spice mixes aren't
> native to India.

That is probably true. The posh Brits brought back curry in the days of 
the Raj. When it became popular it was modified to reduce the heat of 
the spices and to use whatever native herbs that could be used.

>
> That said, though, one of our favourite restaurants to visit in Salt Lake
> City does authentic Indian food - had a friend who grew up in India visit
> with us, and he said it reminded him of his grandmother's cooking (in a
> good way).  So at least one place here got it right (quite possibly
> because the family that owns it is from India and most of the staff are
> immigrants from India).  Next time I'm in there, I'll have to ask Avtar
> what part of India his family is from.  They're always happy to see us,
> but we've not gone as much recently because we do make our own.
>

That is what I am going to do this afternoon, pig curry.

-- 

Best Regards,
	Stephen

Post a reply to this message

On Sat, 05 Jun 2010 14:45:32 +0100, Stephen wrote:

>> Well, if you come over here, I can take you to a Japanese place that's
>> pretty authentic (according to my Japanese sister-in-law<g>).
>>
> That’s worth remembering.

Except, of course, I meant *when* not *if*. ;-)

>> It was in Soho, back in 2002, let me see if I can find it....
>>
>> It looks like it would have to have been on Lisle Street, because I
>> remember it wasn't far from Leister Square station, though we rode in
>> and met the rest of our group at Westminster and walked from there.
>>
>> But I also remember that the entrance was on the left-hand side of the
>> front of the restaurant, and there was a stairway that led upstairs (we
>> sat on the second floor).  It *might* have been Fung Shing, The
>> interior shots on their website remind me of what I remember, if that's
>> any indication.
>>
>>
> I’ve not eaten there. So many restaurants so little time. :-(

Especially in Soho.  I'm going to want to try the one you go to if the 
chance presents itself - whether it was Fung Shing or not, we just picked 
it by looking at the menu outside, and it's always better to have a 
recommendation.

>> But I also vaguely recall that the exterior was red and there were a
>> fair number of awnings over the street, including in front of the
>> entrance.
>>
>>
> Red is a popular colour. :-)

It sure is.

>> Unfortunately, for that day of the trip, I only have photos of the
>> British Museum and Paddington Station
> 
> Paddington Station is worth a photograph or two. :-)

Yep, and that's what we got.  I grew up reading Paddington Bear stories, 
and we've got a collection that we still read from time to time. :-)

>   - the dinner was an experience we didn't photograph
> 
> Restraint well shown. ;)

You have no idea how much restraint.  There was, at one point, an actual 
danger of one of the members of our party having someone shove chopsticks 
up her nose.  I'll give it this:  it was certainly memorable. ;-)

But the details of that story are better told in person over a few pints.

>> Unfortunately, while the flavours were really good, some of the
>> textures didn't agree with me.  But certainly very different from what
>> most Americans think of as "Chinese" food.
>>
> Have you tried congee or chow ho fun? The textures of both are not what
> westerners are used to.

I may have; that's been longer ago than the trip to Soho, and I have no 
recollection of what specifically we had.

All this talk about food is making me hungry. :-)

>> The Tikka is part of it, certainly.  :-)
> 
> The story goes that someone wanted Chicken Tikka, which is a dry dish,
> but he wanted it moist? So the chef added Heinz tomato soup and viola!
> Chicken Tikka Masala was born.

LOL, even if it's not the actual story, it's funny. :-)

>> I've read in some Indian
>> cookbooks that what many westerners think of as "Indian" food is really
>> British in nature, partially because some of the spice mixes aren't
>> native to India.
> 
> That is probably true. The posh Brits brought back curry in the days of
> the Raj. When it became popular it was modified to reduce the heat of
> the spices and to use whatever native herbs that could be used.

It's certainly a plausible story. :-)

>> That said, though, one of our favourite restaurants to visit in Salt
>> Lake City does authentic Indian food - had a friend who grew up in
>> India visit with us, and he said it reminded him of his grandmother's
>> cooking (in a good way).  So at least one place here got it right
>> (quite possibly because the family that owns it is from India and most
>> of the staff are immigrants from India).  Next time I'm in there, I'll
>> have to ask Avtar what part of India his family is from.  They're
>> always happy to see us, but we've not gone as much recently because we
>> do make our own.
>>
>>
> That is what I am going to do this afternoon, pig curry.

Ooooh, don't think I've had that before (pork obviously isn't often used, 
but you know that <G>).  One year for Thanksgiving we did a turkey curry, 
and that was quite good.  I prefer prawn, chicken, and lamb (in that 
order) myself.

Jim

Post a reply to this message

On 05/06/2010 9:23 PM, Jim Henderson wrote:
> On Sat, 05 Jun 2010 14:45:32 +0100, Stephen wrote:
>
>>> Well, if you come over here, I can take you to a Japanese place that's
>>> pretty authentic (according to my Japanese sister-in-law<g>).
>>>
>> That’s worth remembering.
>
> Except, of course, I meant *when* not *if*. ;-)
>

I'm a bit scared of SLC

>> I’ve not eaten there. So many restaurants so little time. :-(
>
> Especially in Soho.  I'm going to want to try the one you go to if the
> chance presents itself - whether it was Fung Shing or not, we just picked
> it by looking at the menu outside, and it's always better to have a
> recommendation.
>

Hmm! It is a bit of a cult place. I can’t remember the number of times 
I’ve taken people there to see a look of horror on their faces.
I remember one time when two tourists wanted a table to themselves and 
said that they would pay the difference. The waiter screamed “Rich men 
don’t eat at the Wong Kei. Get out!”
In the old days there was often a floor show from the waiters who were 
renowned for their rudeness. But the food is very good and very cheap.
<Dr John, what’s your opinion?>


>>> Unfortunately, for that day of the trip, I only have photos of the
>>> British Museum and Paddington Station
>>
>> Paddington Station is worth a photograph or two. :-)
>
> Yep, and that's what we got.  I grew up reading Paddington Bear stories,
> and we've got a collection that we still read from time to time. :-)
>

The Bear now eats Marmite.

>>    - the dinner was an experience we didn't photograph
>>
>> Restraint well shown. ;)
>
> You have no idea how much restraint.  There was, at one point, an actual
> danger of one of the members of our party having someone shove chopsticks
> up her nose.  I'll give it this:  it was certainly memorable. ;-)
>

O_O


> But the details of that story are better told in person over a few pints.
>

A deal :-D


>> Have you tried congee or chow ho fun? The textures of both are not what
>> westerners are used to.
>
> I may have; that's been longer ago than the trip to Soho, and I have no
> recollection of what specifically we had.
>

Congee is rice porridge and ho fun is flat rice noodles.

> All this talk about food is making me hungry. :-)
>
>>> The Tikka is part of it, certainly.  :-)
>>
>> The story goes that someone wanted Chicken Tikka, which is a dry dish,
>> but he wanted it moist? So the chef added Heinz tomato soup and viola!
>> Chicken Tikka Masala was born.
>
> LOL, even if it's not the actual story, it's funny. :-)
>

Well if it was Glasgow then the chances were he was drunk and …

>>> I've read in some Indian
>>> cookbooks that what many westerners think of as "Indian" food is really
>>> British in nature, partially because some of the spice mixes aren't
>>> native to India.
>>
>> That is probably true. The posh Brits brought back curry in the days of
>> the Raj. When it became popular it was modified to reduce the heat of
>> the spices and to use whatever native herbs that could be used.
>
> It's certainly a plausible story. :-)
>

I’ve eaten in Indian restaurants in OZ, Jamaica and Nigeria. The 
Nigerian Indian food blew my head off but the chef was from Southern 
India where hotter spices are used than in the north. Most British 
Indians are from the North of India or Pakistan or Bangladesh.


>>>
>> That is what I am going to do this afternoon, pig curry.
>
> Ooooh, don't think I've had that before (pork obviously isn't often used,
> but you know that<G>).

I used 1 Kg of diced pork and it is delicious. Unfortunately I only have 
Thai fragrant rice. But it does :-)

> One year for Thanksgiving we did a turkey curry,
> and that was quite good.  I prefer prawn, chicken, and lamb (in that
> order) myself.
>

Potato and cauliflower curries are very good too (Bombay potatoes, aloo 
saag and aloo gobi).

-- 

Best Regards,
	Stephen

Post a reply to this message

On Sat, 05 Jun 2010 22:02:58 +0100, Stephen wrote:

>>> That’s worth remembering.
>>
>> Except, of course, I meant *when* not *if*. ;-)
>>
> I'm a bit scared of SLC

Nah, don't be - it's the liberal part of the state. :-)

>> Especially in Soho.  I'm going to want to try the one you go to if the
>> chance presents itself - whether it was Fung Shing or not, we just
>> picked it by looking at the menu outside, and it's always better to
>> have a recommendation.
>>
> Hmm! It is a bit of a cult place. I can’t remember the number of times
> I’ve taken people there to see a look of horror on their faces. I
> remember one time when two tourists wanted a table to themselves and
> said that they would pay the difference. The waiter screamed “Rich men
> don’t eat at the Wong Kei. Get out!” In the old days there was often a
> floor show from the waiters who were renowned for their rudeness. But
> the food is very good and very cheap. <Dr John, what’s your opinion?>

LOL, sounds like our kind of place, though we do like personable wait 
staff, but if the food's good and it's not a place tourists tend to 
frequent, all the better. :-)

>> Yep, and that's what we got.  I grew up reading Paddington Bear
>> stories, and we've got a collection that we still read from time to
>> time. :-)
>>
> The Bear now eats Marmite.

Indeed, but there's no accounting for taste. :-)

>> You have no idea how much restraint.  There was, at one point, an
>> actual danger of one of the members of our party having someone shove
>> chopsticks up her nose.  I'll give it this:  it was certainly
>> memorable. ;-)
>>
> O_O

Yeah, that's the usual reaction to the story. :)

>> But the details of that story are better told in person over a few
>> pints.
>>
>>
> A deal :-D

You got it.  Now to find the cash for the trip. :-)


>> I may have; that's been longer ago than the trip to Soho, and I have no
>> recollection of what specifically we had.
>>
> Congee is rice porridge and ho fun is flat rice noodles.

We may have done the second, but I don't think we did the first.

>> LOL, even if it's not the actual story, it's funny. :-)
>>
>>
> Well if it was Glasgow then the chances were he was drunk and …

Indeed, I remember parts of my trip to Glasgow.  Good thing we took 
photos. ;-)

> I’ve eaten in Indian restaurants in OZ, Jamaica and Nigeria. The
> Nigerian Indian food blew my head off but the chef was from Southern
> India where hotter spices are used than in the north. Most British
> Indians are from the North of India or Pakistan or Bangladesh.

That sounds consistent with what I've heard as well.

>>> That is what I am going to do this afternoon, pig curry.
>>
>> Ooooh, don't think I've had that before (pork obviously isn't often
>> used, but you know that<G>).
> 
> I used 1 Kg of diced pork and it is delicious. Unfortunately I only have
> Thai fragrant rice. But it does :-)

One does with what one has sometimes.  We buy 20 lb bags of basmati here, 
never really seem to run low.  But I could see it mixing well with pork.

>> One year for Thanksgiving we did a turkey curry, and that was quite
>> good.  I prefer prawn, chicken, and lamb (in that order) myself.
>>
>>
> Potato and cauliflower curries are very good too (Bombay potatoes, aloo
> saag and aloo gobi).

I'm not a big fan of cauliflower, but I do like potatoes in my curry.

Jim

Post a reply to this message

On 06/06/2010 3:51 AM, Jim Henderson wrote:
> On Sat, 05 Jun 2010 22:02:58 +0100, Stephen wrote:
>

>> I'm a bit scared of SLC
>
> Nah, don't be - it's the liberal part of the state. :-)
>

I'll take your word on that.

>
> LOL, sounds like our kind of place, though we do like personable wait
> staff, but if the food's good and it's not a place tourists tend to
> frequent, all the better. :-)
>

One out of three isn’t good. o_O
The staff are renowned for their rudeness and briskness. The restaurant 
must be in all the tourist books as it is hoaching with tourists in the 
season. But this adds to the fun and the queues. You either hate the 
place or love it.
I love it because it is the type of Chinese food I like and often the 
service is quick. So I can nip in for a meal and be out in about half an 
hour, if I am on my own. Look at the Wiki entry.
http://en.wikipedia.org/wiki/Wong_Kei
The New World in Gerrard Place is maybe a bit more up market. If you 
like dim sum they do “yum cha” until 6 pm. With the dim sum being served 
from trolleys and the greeters wearing cheongsam. The food is good and 
the price for central London is reasonable.

>>> Yep, and that's what we got.  I grew up reading Paddington Bear
>>> stories, and we've got a collection that we still read from time to
>>> time. :-)
>>>
>> The Bear now eats Marmite.
>
> Indeed, but there's no accounting for taste. :-)
>

Indeed ;-)

>> A deal :-D
>
> You got it.  Now to find the cash for the trip. :-)
>
>

Try to come off season, it is cheeper but wet and cold :-)

>> Well if it was Glasgow then the chances were he was drunk and …
>
> Indeed, I remember parts of my trip to Glasgow.  Good thing we took
> photos. ;-)
>

You got out alive? What a good native guide you had. ;-)


>>> Ooooh, don't think I've had that before (pork obviously isn't often
>>> used, but you know that<G>).
>>

Fusion :-)

>> I used 1 Kg of diced pork and it is delicious. Unfortunately I only have
>> Thai fragrant rice. But it does :-)
>
> One does with what one has sometimes.  We buy 20 lb bags of basmati here,
> never really seem to run low.  But I could see it mixing well with pork.
>

It is a surprise when you do. I buy my rice in 10 Kg bags as well.

>
> I'm not a big fan of cauliflower, but I do like potatoes in my curry.
>

Nor am I generally but it absorbs the flavour wonderfully. Try adding 
some florets about 15 minutes before the end of the cooking. Overcooking 
is OK too.

-- 

Best Regards,
	Stephen

Post a reply to this message

On Sun, 06 Jun 2010 09:59:10 +0100, Stephen wrote:

> On 06/06/2010 3:51 AM, Jim Henderson wrote:
>> On Sat, 05 Jun 2010 22:02:58 +0100, Stephen wrote:
>>
>>
>>> I'm a bit scared of SLC
>>
>> Nah, don't be - it's the liberal part of the state. :-)
>>
> I'll take your word on that.

No need, it's pretty well documented - democrats hold (and have for 
years) positions as the mayor for SLC and for the county, lots of local 
"green" initiatives (including vehicles that run on alternative fuels for 
the city), and so on. :-)

>> LOL, sounds like our kind of place, though we do like personable wait
>> staff, but if the food's good and it's not a place tourists tend to
>> frequent, all the better. :-)
>>
>>
> One out of three isn’t good. o_O

My read of what you wrote was that tourists tend not to go there because 
of the service (or rather, they get thrown out if they make a stink that 
makes them sound like tourists).

> The staff are renowned for their rudeness and briskness. The restaurant
> must be in all the tourist books as it is hoaching with tourists in the
> season. But this adds to the fun and the queues. You either hate the
> place or love it.

OK, I misread, then. :-)

> I love it because it is the type of Chinese food I like and often the
> service is quick. So I can nip in for a meal and be out in about half an
> hour, if I am on my own. Look at the Wiki entry.
> http://en.wikipedia.org/wiki/Wong_Kei The New World in Gerrard Place is
> maybe a bit more up market. If you like dim sum they do “yum cha” until
> 6 pm. With the dim sum being served from trolleys and the greeters
> wearing cheongsam. The food is good and the price for central London is
> reasonable.

That sounds very good. :-)

>>> A deal :-D
>>
>> You got it.  Now to find the cash for the trip. :-)
>>
> Try to come off season, it is cheeper but wet and cold :-)

The last two times have been off-season, and we really enjoyed it.  But 
if we're relocating, we also need to spend a little time there during the 
season as well. :)

>>> Well if it was Glasgow then the chances were he was drunk and …
>>
>> Indeed, I remember parts of my trip to Glasgow.  Good thing we took
>> photos. ;-)
>>
> You got out alive? What a good native guide you had. ;-)

But of course; though I don't know if our friends we went with count as 
natives to Glasgow; certainly to the UK, but not Glasgow. :-)

>>>> Ooooh, don't think I've had that before (pork obviously isn't often
>>>> used, but you know that<G>).
>>>
> Fusion :-)

Yeah.  I can't remember which show it was now, but on a cooking show 
someone had to create a new Indian-style dish, and he wasn't sure what 
kind of meat to use; he remembered something about beef, but didn't know 
about pork, so he selected that.  Even still, I think he came out ahead.

> It is a surprise when you do. I buy my rice in 10 Kg bags as well.

It sure is - that's definitely the way to buy it.  It keeps very well as 
long as it's a cool, dry place.

>> I'm not a big fan of cauliflower, but I do like potatoes in my curry.
>>
> Nor am I generally but it absorbs the flavour wonderfully. Try adding
> some florets about 15 minutes before the end of the cooking. Overcooking
> is OK too.

I'll keep that in mind. :)

Jim

Post a reply to this message

On 06/06/2010 7:20 PM, Jim Henderson wrote:
> On Sun, 06 Jun 2010 09:59:10 +0100, Stephen wrote:

>>>> I'm a bit scared of SLC
>>>
>>> Nah, don't be - it's the liberal part of the state. :-)
>>>
>> I'll take your word on that.
>
> No need, it's pretty well documented - democrats hold (and have for
> years) positions as the mayor for SLC and for the county,

+1 point

< lots of local
> "green" initiatives (including vehicles that run on alternative fuels for
> the city),

-1 point (I worked for oil companies for almost 20 years) :-P

>
>>> LOL, sounds like our kind of place, though we do like personable wait
>>> staff, but if the food's good and it's not a place tourists tend to
>>> frequent, all the better. :-)
>>>
>>>
>> One out of three isn’t good. o_O
>
> My read of what you wrote was that tourists tend not to go there because
> of the service (or rather, they get thrown out if they make a stink that
> makes them sound like tourists).
>

The number of overseas tourists last year was 14.1 million and the total 
overnight-stay visitors was 27 million. Not all of them visited the Wong 
Kei (Mr Wong’s shop) ;-)
I imagine a lot don’t go more than once. Although, I recommended it to a 
Chinese Australian who came on holiday and he ate there 10 times in a 
week. The price might have had something to do with it. ;-)


>> The staff are renowned for their rudeness and briskness. The restaurant
>> must be in all the tourist books as it is hoaching with tourists in the
>> season. But this adds to the fun and the queues. You either hate the
>> place or love it.
>
> OK, I misread, then. :-)

I may have miss-writ.

>> I love it because it is the type of Chinese food I like and often the
>> service is quick. So I can nip in for a meal and be out in about half an
>> hour, if I am on my own. Look at the Wiki entry.
>> http://en.wikipedia.org/wiki/Wong_Kei The New World in Gerrard Place is
>> maybe a bit more up market. If you like dim sum they do “yum cha” until
>> 6 pm. With the dim sum being served from trolleys and the greeters
>> wearing cheongsam. The food is good and the price for central London is
>> reasonable.
>
> That sounds very good. :-)
>

It is if you can eat Hong Kong style food. For instance in the scramble 
egg rice the egg is barely cooked.

>> Try to come off season, it is cheaper but wet and cold :-)
>
> The last two times have been off-season, and we really enjoyed it.  But
> if we're relocating, we also need to spend a little time there during the
> season as well. :)
>

No, then it is full of tourists and hot. Off season is best. :-)

>> You got out alive? What a good native guide you had. ;-)
>
> But of course; though I don't know if our friends we went with count as
> natives to Glasgow; certainly to the UK, but not Glasgow. :-)
>

:-)

>>>>> Ooooh, don't think I've had that before (pork obviously isn't often
>>>>> used, but you know that<G>).
>>>>
>> Fusion :-)
>
> Yeah.  I can't remember which show it was now, but on a cooking show
> someone had to create a new Indian-style dish, and he wasn't sure what
> kind of meat to use; he remembered something about beef, but didn't know
> about pork, so he selected that.  Even still, I think he came out ahead.
>

Some people think it is an unclean meat. They don’t know what they are 
missing.

>> Nor am I generally but it absorbs the flavour wonderfully. Try adding
>> some florets about 15 minutes before the end of the cooking. Overcooking
>> is OK too.
>
> I'll keep that in mind. :)
>

Actually par boiling them first is best.

-- 

Best Regards,
	Stephen

Post a reply to this message

On Sun, 06 Jun 2010 20:21:46 +0100, Stephen wrote:

> On 06/06/2010 7:20 PM, Jim Henderson wrote:
>> On Sun, 06 Jun 2010 09:59:10 +0100, Stephen wrote:
> 
>>>>> I'm a bit scared of SLC
>>>>
>>>> Nah, don't be - it's the liberal part of the state. :-)
>>>>
>>> I'll take your word on that.
>>
>> No need, it's pretty well documented - democrats hold (and have for
>> years) positions as the mayor for SLC and for the county,
> 
> +1 point
> 
> < lots of local
>> "green" initiatives (including vehicles that run on alternative fuels
>> for the city),
> 
> -1 point (I worked for oil companies for almost 20 years) :-P

Surely not BP, no?  If so, you might be buying the first round. ;-)

But in terms of 'liberal' point of view, green energy is a pretty good 
sign, don't you think?

> The number of overseas tourists last year was 14.1 million and the total
> overnight-stay visitors was 27 million. Not all of them visited the Wong
> Kei (Mr Wong’s shop) ;-)

LOL

> I imagine a lot don’t go more than once. Although, I recommended it to a
> Chinese Australian who came on holiday and he ate there 10 times in a
> week. The price might have had something to do with it. ;-)

I imagine it's also popular with student visitors. :-)

>> OK, I misread, then. :-)
> 
> I may have miss-writ.

<Stephen Colbert>I accept your apology, sir</Stephen Colbert>

> It is if you can eat Hong Kong style food. For instance in the scramble
> egg rice the egg is barely cooked.

Might work for me, or it could end up being a texture thing.

>> The last two times have been off-season, and we really enjoyed it.  But
>> if we're relocating, we also need to spend a little time there during
>> the season as well. :)
>>
> No, then it is full of tourists and hot. Off season is best. :-)

Well, "hot" to you is different than "hot" to me.  It's 82F here right 
now, and we're supposed to hit 90F by mid-week.

I guess spring is over. <sigh>

>>>>>> Ooooh, don't think I've had that before (pork obviously isn't often
>>>>>> used, but you know that<G>).
>>>>>
>>> Fusion :-)
>>
>> Yeah.  I can't remember which show it was now, but on a cooking show
>> someone had to create a new Indian-style dish, and he wasn't sure what
>> kind of meat to use; he remembered something about beef, but didn't
>> know about pork, so he selected that.  Even still, I think he came out
>> ahead.
>>
>>
> Some people think it is an unclean meat. They don’t know what they are
> missing.

Well, it tends to be thought of as such for religious reasons, so it 
either becomes "throw away my religion and religious traditions" or eat 
it.  Generally; I know a guy who is ostensibly Jewish who likes the 
occasional bacon sandwich (made with the real thing, not turkey bacon).

>>> Nor am I generally but it absorbs the flavour wonderfully. Try adding
>>> some florets about 15 minutes before the end of the cooking.
>>> Overcooking is OK too.
>>
>> I'll keep that in mind. :)
>>
>>
> Actually par boiling them first is best.

Hmm, I could see that working.

Jim

Post a reply to this message

On 07/06/2010 5:37 AM, Jim Henderson wrote:

>> <  lots of local
>>> "green" initiatives (including vehicles that run on alternative fuels
>>> for the city),
>>
>> -1 point (I worked for oil companies for almost 20 years) :-P
>
> Surely not BP, no?  If so, you might be buying the first round. ;-)
>

No, I worked for Conoco for 12 years and for 4 years I contracted for 
other operators.

> But in terms of 'liberal' point of view, green energy is a pretty good
> sign, don't you think?
>

Yes, :-D
I transferred my orniness to this thread. ;-)

>
>> I imagine a lot don’t go more than once. Although, I recommended it to a
>> Chinese Australian who came on holiday and he ate there 10 times in a
>> week. The price might have had something to do with it. ;-)
>
> I imagine it's also popular with student visitors. :-)
>

Yes, the average age is quite low if you don’t count the singletons.

>>> OK, I misread, then. :-)
>>
>> I may have miss-writ.
>
> <Stephen Colbert>I accept your apology, sir</Stephen Colbert>
>

Lost on me as we don't get Stephen Colbert here.

>> It is if you can eat Hong Kong style food. For instance in the scramble
>> egg rice the egg is barely cooked.
>
> Might work for me, or it could end up being a texture thing.
>

Slimy is a description, it goes for “ho fun” too.

>>>
>> No, then it is full of tourists and hot. Off season is best. :-)
>
> Well, "hot" to you is different than "hot" to me.  It's 82F here right
> now, and we're supposed to hit 90F by mid-week.
>

I thought that as I was writing it.

> I guess spring is over.<sigh>
>

Spring has sprung,



the grass has ris’,
I wonder where the birdie is?

There he is up in the sky,
He dropped some whitewash in my eye!

I‘m alright, I won't cry,
I'm just glad that cows can't fly!


>> Some people think it is an unclean meat. They don’t know what they are
>> missing.
>
> Well, it tends to be thought of as such for religious reasons, so it
> either becomes "throw away my religion and religious traditions" or eat
> it.  Generally; I know a guy who is ostensibly Jewish who likes the
> occasional bacon sandwich (made with the real thing, not turkey bacon).
>

Yeah, bacon butties are the Devil's invention.


-- 

Best Regards,
	Stephen

Post a reply to this message

On Mon, 07 Jun 2010 09:27:09 +0100, Stephen wrote:

> On 07/06/2010 5:37 AM, Jim Henderson wrote:
> 
>>> <  lots of local
>>>> "green" initiatives (including vehicles that run on alternative fuels
>>>> for the city),
>>>
>>> -1 point (I worked for oil companies for almost 20 years) :-P
>>
>> Surely not BP, no?  If so, you might be buying the first round. ;-)
>>
> No, I worked for Conoco for 12 years and for 4 years I contracted for
> other operators.

I see - well, then, I guess the first round's mine. ;-)

>> But in terms of 'liberal' point of view, green energy is a pretty good
>> sign, don't you think?
>>
>>
> Yes, :-D
> I transferred my orniness to this thread. ;-)

So I noticed. ;-)

>>>> OK, I misread, then. :-)
>>>
>>> I may have miss-writ.
>>
>> <Stephen Colbert>I accept your apology, sir</Stephen Colbert>
>>
> Lost on me as we don't get Stephen Colbert here.

It's a common tactic in his interviews (he is a satirical commentator on 
current events, and the last 7 minutes of the show includes an interview 
where he usually tries to wind up the guest).

>>> It is if you can eat Hong Kong style food. For instance in the
>>> scramble egg rice the egg is barely cooked.
>>
>> Might work for me, or it could end up being a texture thing.
>>
> Slimy is a description, it goes for “ho fun” too.

Yeah, "slimy" often kicks the gag reflex here.  But not always.

>>> No, then it is full of tourists and hot. Off season is best. :-)
>>
>> Well, "hot" to you is different than "hot" to me.  It's 82F here right
>> now, and we're supposed to hit 90F by mid-week.
>>
> I thought that as I was writing it.

So what do you consider "hot"?  That'll give me an idea. :)

> the grass has ris’,
> I wonder where the birdie is?
> 
> There he is up in the sky,
> He dropped some whitewash in my eye!
> 
> I‘m alright, I won't cry,
> I'm just glad that cows can't fly!

LOL

>>> Some people think it is an unclean meat. They don’t know what they are
>>> missing.
>>
>> Well, it tends to be thought of as such for religious reasons, so it
>> either becomes "throw away my religion and religious traditions" or eat
>> it.  Generally; I know a guy who is ostensibly Jewish who likes the
>> occasional bacon sandwich (made with the real thing, not turkey bacon).
>>
>>
> Yeah, bacon butties are the Devil's invention.

LOL. Bacon, though, is mana. ;-)

Jim

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On 07/06/2010 3:28 PM, Jim Henderson wrote:
> On Mon, 07 Jun 2010 09:27:09 +0100, Stephen wrote:
>
>> On 07/06/2010 5:37 AM, Jim Henderson wrote:
>>
>>>> <   lots of local
>>>>> "green" initiatives (including vehicles that run on alternative fuels
>>>>> for the city),
>>>>
>>>> -1 point (I worked for oil companies for almost 20 years) :-P
>>>
>>> Surely not BP, no?  If so, you might be buying the first round. ;-)
>>>
>> No, I worked for Conoco for 12 years and for 4 years I contracted for
>> other operators.
>
> I see - well, then, I guess the first round's mine. ;-)
>

But I was on BP's Thistle platform for a trip.

What a mess it was. <Grrr>

>>> But in terms of 'liberal' point of view, green energy is a pretty good
>>> sign, don't you think?
>>>
>>>
>> Yes, :-D
>> I transferred my orniness to this thread. ;-)
>
> So I noticed. ;-)
>

Easy Peasy :-)

>>>>> OK, I misread, then. :-)
>>>>
>>>> I may have miss-writ.
>>>
>>> <Stephen Colbert>I accept your apology, sir</Stephen Colbert>
>>>
>> Lost on me as we don't get Stephen Colbert here.
>
> It's a common tactic in his interviews (he is a satirical commentator on
> current events, and the last 7 minutes of the show includes an interview
> where he usually tries to wind up the guest).
>

I’ve seen clips of his show but you noticed that I didn’t fall into your 
trap :-P
So I accept you apology in advance.

>>>> It is if you can eat Hong Kong style food. For instance in the
>>>> scramble egg rice the egg is barely cooked.
>>>
>>> Might work for me, or it could end up being a texture thing.
>>>
>> Slimy is a description, it goes for “ho fun” too.
>
> Yeah, "slimy" often kicks the gag reflex here.  But not always.
>

It does for most Westerners :-)

>>>> No, then it is full of tourists and hot. Off season is best. :-)
>>>
>>> Well, "hot" to you is different than "hot" to me.  It's 82F here right
>>> now, and we're supposed to hit 90F by mid-week.
>>>
>> I thought that as I was writing it.
>
> So what do you consider "hot"?  That'll give me an idea. :)
>

75 F is hot for most of us Brits but since I've worked in the subtropics 
anything over 90 F is too hot for my comfort. I did find 104 F was 
tolerable if I moved slowly and kept out of the sun. And I onced worked 
for half an hour at a time at 210 F when I was offshore.



>> Yeah, bacon butties are the Devil's invention.
>
> LOL. Bacon, though, is mana. ;-)
>

You mean that the Israelites were eating bacon during their travels in 
the desert?

You could knock be down with a feather.


-- 

Best Regards,
	Stephen

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On Mon, 07 Jun 2010 18:49:34 +0100, Stephen wrote:

>>> No, I worked for Conoco for 12 years and for 4 years I contracted for
>>> other operators.
>>
>> I see - well, then, I guess the first round's mine. ;-)
>>
> But I was on BP's Thistle platform for a trip.

Hmmm, might have to reconsider that first round, then. ;-)

> What a mess it was. <Grrr>

I was watching something this weekend that talked about the number of 
safety incidents for various oil companies over the past 3-4 years.  Most 
of them were in the < 10 category.  BP?  More than *700*.

Ouch.

> I’ve seen clips of his show but you noticed that I didn’t fall into your
> trap :-P
> So I accept you apology in advance.

LOL, well played, sir. ;-)

>>> Slimy is a description, it goes for “ho fun” too.
>>
>> Yeah, "slimy" often kicks the gag reflex here.  But not always.
>>
> It does for most Westerners :-)

Interesting, I didn't know that.  I thought it was "just" me (not as in 
"I'm the only one" but "I'm one of a small number").

>> So what do you consider "hot"?  That'll give me an idea. :)
>>
> 75 F is hot for most of us Brits but since I've worked in the subtropics
> anything over 90 F is too hot for my comfort. I did find 104 F was
> tolerable if I moved slowly and kept out of the sun. And I onced worked
> for half an hour at a time at 210 F when I was offshore.

75 F is very comfortable for me.  In fact, that's what it is outside here 
right now.  Warmer than that depends on the humidity and available 
drinking water.  I did some work in Arizona in 106 F (server room setup 
but the building wasn't finished yet and the AC wasn't installed, much 
less the windows), and it was OK, but took a lot of drink with me 
(Gatorade, as I recall).

But I've seen > 100 F in 80%+ humidity and that's just miserable.

>>> Yeah, bacon butties are the Devil's invention.
>>
>> LOL. Bacon, though, is mana. ;-)
>>
>>
> You mean that the Israelites were eating bacon during their travels in
> the desert?
> 
> You could knock be down with a feather.

LOL.

<tap>

Jim

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On 07/06/2010 7:47 PM, Jim Henderson wrote:

>>> I see - well, then, I guess the first round's mine. ;-)
>>>
>> But I was on BP's Thistle platform for a trip.
>
> Hmmm, might have to reconsider that first round, then. ;-)
>

As long as you buy the lst one ;_)

>> What a mess it was.<Grrr>
>
> I was watching something this weekend that talked about the number of
> safety incidents for various oil companies over the past 3-4 years.  Most
> of them were in the<  10 category.  BP?  More than *700*.
>
> Ouch.
>

I'm glad it's called BP instead if British Petroleum, now.

>> I’ve seen clips of his show but you noticed that I didn’t fall into your
>> trap :-P
>> So I accept you apology in advance.
>
> LOL, well played, sir. ;-)
>

<Bows>

>>>> Slimy is a description, it goes for “ho fun” too.
>>>
>>> Yeah, "slimy" often kicks the gag reflex here.  But not always.
>>>
>> It does for most Westerners :-)
>
> Interesting, I didn't know that.  I thought it was "just" me (not as in
> "I'm the only one" but "I'm one of a small number").
>

IMHO :-)

>>> So what do you consider "hot"?  That'll give me an idea. :)
>>>
>> 75 F is hot for most of us Brits but since I've worked in the subtropics
>> anything over 90 F is too hot for my comfort. I did find 104 F was
>> tolerable if I moved slowly and kept out of the sun. And I onced worked
>> for half an hour at a time at 210 F when I was offshore.
>
> 75 F is very comfortable for me.  In fact, that's what it is outside here
> right now.  Warmer than that depends on the humidity and available
> drinking water.  I did some work in Arizona in 106 F (server room setup
> but the building wasn't finished yet and the AC wasn't installed, much
> less the windows), and it was OK, but took a lot of drink with me
> (Gatorade, as I recall).
>

Yes you need to drink. Which raises another gripe of mine. People 
carrying water bottles in temperate climates as if they are in the tropics.

> But I've seen>  100 F in 80%+ humidity and that's just miserable.
>

One job I had (on BP's Thistle) was to keep an eye on the production 
instrumentation, when the telemetry had broken. It was about 40 C (104 
F) and the humidity was very high. We must have drunk a gallon of water 
an hour.


>> You could knock be down with a feather.
>
> LOL.
>
> <tap>
>

:-D

-- 

Best Regards,
	Stephen

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On 07/06/2010 8:26 PM, Stephen wrote:
> As long as you buy the lst one ;_)

Last one, I meant.

-- 

Best Regards,
	Stephen

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On Mon, 07 Jun 2010 20:26:14 +0100, Stephen wrote:

>> Hmmm, might have to reconsider that first round, then. ;-)
>>
> As long as you buy the lst one ;_)

Deal, as long as you keep buying the *next* one. ;-)

> I'm glad it's called BP instead if British Petroleum, now.

I'm sure you're not alone in that feeling.

> Yes you need to drink. Which raises another gripe of mine. People
> carrying water bottles in temperate climates as if they are in the
> tropics.

Well, I can understand that - it's a diet thing for some people.  When I 
was working with a personal trainer, I was under instruction to drink (I 
think it was) a gallon of water a day (not at once, but thorughout the 
day) or something like that.

>> But I've seen>  100 F in 80%+ humidity and that's just miserable.
>>
> One job I had (on BP's Thistle) was to keep an eye on the production
> instrumentation, when the telemetry had broken. It was about 40 C (104
> F) and the humidity was very high. We must have drunk a gallon of water
> an hour.

I'd believe that.  That can't have been fun.

Jim

Post a reply to this message

On 07/06/2010 9:04 PM, Jim Henderson wrote:
> On Mon, 07 Jun 2010 20:26:14 +0100, Stephen wrote:
>
>>> Hmmm, might have to reconsider that first round, then. ;-)
>>>
>> As long as you buy the lst one ;_)
>
> Deal, as long as you keep buying the *next* one. ;-)
>

It is a Scot that you're talking to :-P

>> I'm glad it's called BP instead if British Petroleum, now.
>
> I'm sure you're not alone in that feeling.
>

I bet.

>> Yes you need to drink. Which raises another gripe of mine. People
>> carrying water bottles in temperate climates as if they are in the
>> tropics.
>
> Well, I can understand that - it's a diet thing for some people.  When I
> was working with a personal trainer, I was under instruction to drink (I
> think it was) a gallon of water a day (not at once, but thorughout the
> day) or something like that.
>

A good way to get ill.

>>> But I've seen>   100 F in 80%+ humidity and that's just miserable.
>>>
>> One job I had (on BP's Thistle) was to keep an eye on the production
>> instrumentation, when the telemetry had broken. It was about 40 C (104
>> F) and the humidity was very high. We must have drunk a gallon of water
>> an hour.
>
> I'd believe that.  That can't have been fun.
>

It was in a masochistic way.


-- 

Best Regards,
	Stephen

Post a reply to this message

On Mon, 07 Jun 2010 21:15:42 +0100, Stephen wrote:

>> Deal, as long as you keep buying the *next* one. ;-)
>>
> It is a Scot that you're talking to :-P

But of course I knew that - that's why I phrased the way I did. :-)

>> Well, I can understand that - it's a diet thing for some people.  When
>> I was working with a personal trainer, I was under instruction to drink
>> (I think it was) a gallon of water a day (not at once, but thorughout
>> the day) or something like that.
>>
> A good way to get ill.

Only if you take too much at once.  I've a coworker whose adopted 
daughter died as a result of overhydration - it was a form of punishment 
- the story is very complicated, but it was all over the news here when 
the trial happened.

I forget the measure I was told - I was originally thinking 32 Oz, but 
then thought that didn't seem like much.

>>>> But I've seen>   100 F in 80%+ humidity and that's just miserable.
>>>>
>>> One job I had (on BP's Thistle) was to keep an eye on the production
>>> instrumentation, when the telemetry had broken. It was about 40 C (104
>>> F) and the humidity was very high. We must have drunk a gallon of
>>> water an hour.
>>
>> I'd believe that.  That can't have been fun.
>>
> It was in a masochistic way.

That's right, you're a Scot. ;-)

Jim

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