v for frequency?...

[SteveW]

On 03/04/2023 17:18, John Larkin wrote:

On Mon, 3 Apr 2023 08:42:50 +0100, SteveW <steve@walker-family.me.uk
wrote:

On 03/04/2023 03:57, rbowman wrote:
On Sun, 02 Apr 2023 18:32:36 +0100, Commander Kinsey wrote:


That reminds me, we had no nigger teachers. I think they would have
been beaten up. When I worked at a school 10 years later, nobody even
thought about making fun of the black English teacher. He was even
brave enough to use his colour as an analogy for why someone in the
class shouldn\'t be calling some one else a poofter.

We had one black teacher in the high school I went to. Oddly he taught
Latin. The was some tension with the black students but he was just
another teacher as far as we were concerned and definitely not a nigger.

Our secondary school was fairly small by today\'s standards (about 500
pupils, including 6th form). We had no black teachers and few black or
Asian pupils. The pupils of all races all got on fine and were good
friends. Possibly because there were so few BAME pupils, there was no
grouping together and no hang-ups ... everyone was just part of the
same, single group.

We did have one black supply teacher for a few weeks. He was weird. He
once covered for an absent teacher by walking into a class, writing
\"SILENCE\" on the blackboard and sitting down. He never spoke for the
full period and then just stood up and walked out!

We had one math teacher that let us do anything. Read comic books,
eat, flirt

I don\'t remember any flirting in our school, but then again, it was an
all boys school! It started as a mixed school on another site, but with
the baby boom, a second school was built in the early \'60s. The girls
kept the old school and the boys had the new one.

There was a little cross-over, with a few girls coming to our school for
woodwork and metalwork and a few boys going to the other school for
German and Further Maths.

After I left, in the mid \'80s, the two schools re-merged on the old
site, over a period of years, with some additional building work and the
new (badly built) school was demolished for housing. During the merging,
two years were merged every year, with both boys and girls from
non-merged years bussed back and forth between the schools, multiple
times a day. The local coach company made a fortune!

 

[S Viemeister]

On 03/04/2023 21:34, Ed P wrote:

On 4/3/2023 12:09 PM, John Larkin wrote:


I read a claim that, in 1900, people mostly married someone born
within 15 miles of themselves. Now we have national and international
immigration diffusion gradients thus positive-feedback effects on
populations and genetics.


I wonder how much that has changed.  We do have one long distance in the
family, my sister married a guy from England but to counter that my
daughter is married to the boy next door.

My family have quite a few long distance marriages, including mine.

 

[rbowman]

On Mon, 03 Apr 2023 13:23:20 -0700, John Larkin wrote:

On 3 Apr 2023 20:03:50 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 08:17:50 -0700, John Larkin wrote:

Grits? Grits is wonderful.

Probably apocryphal but my brother had a story about a Yankee engineer
working at Redstone during the BOMARC project. They were under a lot of
pressure and everyone\'s fuse was a little short.

The engineer went to the same diner every morning for breakfast and
would say \"No grits.\" Being Alabama his order would always come with
grits. Finally he snapped, threw the grits through a plate glass window
saying \"No goddamn grits!\"


Yanks eat cream of wheat and toast Wonder Bread. Hopeless.

White grits. Yellow grits. Cheezy grits. Fried grits. Grits and hash.

I prefer the cream of kasha I make after running some roasted kasha
through my Back to Basics hand crank mill.

I do add hominy when I make pea soup. It\'s a Quebec thing. It isn\'t clear
to me if grits are really hominy grits or if they\'re plain old corn meal
mush. I assume the white variety is hominy.

 

[rbowman]

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:

I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

 

[NY]

On 03/04/2023 23:23, SteveW wrote:

I don\'t remember any flirting in our school, but then again, it was an
all boys school! It started as a mixed school on another site, but with
the baby boom, a second school was built in the early \'60s. The girls
kept the old school and the boys had the new one.

There was a little cross-over, with a few girls coming to our school for
woodwork and metalwork and a few boys going to the other school for
German and Further Maths.

After I left, in the mid \'80s, the two schools re-merged on the old
site, over a period of years, with some additional building work and the
new (badly built) school was demolished for housing. During the merging,
two years were merged every year, with both boys and girls from
non-merged years bussed back and forth between the schools, multiple
times a day. The local coach company made a fortune!

My school was an all-boys grammar school but there was an all-girls high
school on the opposite side of the road. The headmaster of the grammar
school and the headmistress of the high school disapproved of \"their
boys\" or \"their girls\" fraternising with \"members of the opposite sex\"
on the pavements between the schools, but the tarmac between one kerb
and the other was generally regarded as neutral ground, so the white
line down the centre was a (rather risky) snogging ground ;-)
Fortunately there wasn\'t too much traffic going along that road.

Our school had a swimming bath, so a couple of times a week a class of
girls would parade through our playground to the swimming pool, and the
entrance to the changing room was *very* strongly guarded by a couple of
high school teachers ;-) On occasions, a girl would \"accidentally on
purpose\" leave her swimming costume in the changing room for her
boyfriend to find ;-)

Mostly the two schools were completely separate, but there were a few (a
very few) classes in the sixth form which were shared - mainly on the
arts side: no girls ever joined us for maths, physics or chemistry. Also
the two school joined forces to put on a school play or Gilbert &
Sullivan opera; they alternated between the grammar school and the high
school as the venue for this. I helped with the lighting for several of
the plays and operas, and took some photos for one of the plays. Our
headmaster would have taken A Very Dim View (he always spoke in
capitals!) of the antics I saw in the wings from my elevated position in
the lighting gantry as the cast were waiting to go on-stage.

Almost all the teachers at the grammar school were male (and I think
almost all those at the high school were female), but there were a few
women teachers. My chemistry teacher in the sixth form was a lovely
Lancashire lass only a few years older than us, though she kept a very
distinct professional distance: she flirted a little and could be
teased, but woe betide anyone who overstepped the mark.

One of the art teachers was built like a catwalk model: her clothes were
perfect, her makeup was perfect, her perfume was perfect, she moved
gracefully as if she was on castors. And yet (there\'s always an \"and
yet\", isn\'t there?) she wasn\'t half as attractive and as fancied by the
boys as she liked to think she was. I think she was guilty of \"the sin
of trying too hard\" (she exuded an aura of \"look at me: aren\'t I
gorgeous\"). She occasionally took sixth-form private study in the
library, and she\'d walk around, looking over boys\' shoulders in a rather
off-putting way, and making almost inaudible, slightly orgasmic moans as
she walked around. Very odd woman. She gave me the creeps, and I wasn\'t
the only one by a long chalk to feel like that. It was the chemistry
teacher I dreamed of...

 

[rbowman]

On Mon, 3 Apr 2023 23:39:15 +0200, Gerhard Hoffmann wrote:

When you are really hungry after a day\'s motorbiking, even English Black
Pudding passes.

Ah, Blutwurst... I used to have it with eggs for breakfast not supper. I
haven\'t seen it for a long time. I never had black pudding but I think
it\'s heavier on grain than most Blutwurst or boudin rouge.

I think the mad cow paranoia spread to pig\'s blood.

 

[John Larkin]

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

On 2023-04-03, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On 3 Apr 2023 20:03:50 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 08:17:50 -0700, John Larkin wrote:

Grits? Grits is wonderful.

Probably apocryphal but my brother had a story about a Yankee engineer
working at Redstone during the BOMARC project. They were under a lot of
pressure and everyone\'s fuse was a little short.

The engineer went to the same diner every morning for breakfast and would
say \"No grits.\" Being Alabama his order would always come with grits.
Finally he snapped, threw the grits through a plate glass window saying
\"No goddamn grits!\"


Yanks eat cream of wheat and toast Wonder Bread. Hopeless.

Not this Yank. No CoW, no Wonder Bread. Ok, I take that soft, white
stuff and stick it up a turkey\'s ass for Thanksgiving. Real bread
doesn\'t have that nostalgic texture.

I use the band saw at work to slice Tartine sourdough.

White grits. Yellow grits. Cheezy grits. Fried grits. Grits and hash.

I forgot to mention the classic, Shrimp and Grits. Google that; it\'s a
big deal.

I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Yellow corn meal is sold as both grits and polenta. The only real
difference is the price on a menu.

What kind of hash? I\'m not a big hash eater, either.

My mom made hash from chunks of beef, onions, and potatoes, sort of a
stew. We were poor so sometimes had grits for dinner with a bit of
something on top.

 

[John Larkin]

On 3 Apr 2023 22:54:29 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:


I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

We have Albers Quick Grits at our local Safeway. Amazon has it too.
It\'s a pretty good classic white grits, basically a substrate for
butter and salt and pepper.

Bob\'s Red Mill yellow grits, also at Amazon, is good, with a bit more
flavor than the white stuff.

OK, grits and eggs for breakfast tomorrow.

 

[John Larkin]

On Mon, 3 Apr 2023 23:09:05 +0100, SteveW <steve@walker-family.me.uk>
wrote:

On 03/04/2023 20:18, rbowman wrote:
On Mon, 03 Apr 2023 09:09:56 -0700, John Larkin wrote:

I read a claim that, in 1900, people mostly married someone born within
15 miles of themselves. Now we have national and international
immigration diffusion gradients thus positive-feedback effects on
populations and genetics.

My wife was born across the river. It was a short walk. Do the positive
effects offset the negative? Some countries aren\'t sending their best and
brightest.

While my wife and I were born in the same English hospital (indeed there
is a 50/50 chance that her mother was the midwife when I was born), both
her parents were born in what is now the Republic of Ireland, but while
it was still part of the UK.

I was born in the back of an already-ancient 1936 Ford.

 

[Peeler]

On 3 Apr 2023 22:54:29 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

You are even more of a woman than I already knew you were, gossip girl. LOL

--
More of the pathological senile gossip\'s sick shit squeezed out of his sick
head:
\"Skunk probably tastes like chicken. I\'ve never gotten that comparison,
most famously with Chicken of the Sea. Tuna is a fish and tastes like a
fish. I will admit I\'ve had chicken that tasted like fish. I don\'t think I
want to know what they were feeding it.\"
MID: <k44t5lFl1k3U4@mid.individual.net>

 

[Peeler]

On 3 Apr 2023 22:46:48 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

I prefer the cream of kasha I make after running some roasted kasha
through my Back to Basics hand crank mill.

I do add hominy when I make pea soup. It\'s a Quebec thing. It isn\'t clear
to me if grits are really hominy grits or if they\'re plain old corn meal
mush. I assume the white variety is hominy.

And the senile shit keeps squeezing out of the resident senile bigmouth\'s
sick head and her sick big mouth! LOL

--
Yet more of the so very interesting senile blather by lowbrowwoman:
\"My family loaded me into a \'51 Chevy and drove from NY to Seattle and
back in \'52. I\'m alive. The Chevy had a painted steel dashboard with two
little hand prints worn down to the primer because I liked to stand up
and lean on it to see where we were going.\"
MID: <j2kuc1F3ejsU1@mid.individual.net>

 

[Peeler]

On 3 Apr 2023 23:10:24 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

Ah, Blutwurst... I used to have it with eggs for breakfast not supper. I
haven\'t seen it for a long time. I never had black pudding but I think
it\'s heavier on grain than most Blutwurst or boudin rouge.

I think the mad cow paranoia spread to pig\'s blood.

That might explain all the shit you got for brains, gossip girl!

--
More typical idiotic senile gossip by lowbrowwoman:
\"It\'s been years since I\'ve been in a fast food burger joint but I used
to like Wendy\'s because they had a salad bar and baked potatoes.\"
MID: <ivdi4gF8btlU1@mid.individual.net>

 

[charles]

In article <x7-dnTvl26zRx7b5nZ2dnZfqn_udnZ2d@brightview.co.uk>, NY
<me@privacy.net> wrote:

On 03/04/2023 23:23, SteveW wrote:
I don\'t remember any flirting in our school, but then again, it was an
all boys school! It started as a mixed school on another site, but with
the baby boom, a second school was built in the early \'60s. The girls
kept the old school and the boys had the new one.

There was a little cross-over, with a few girls coming to our school
for woodwork and metalwork and a few boys going to the other school
for German and Further Maths.

After I left, in the mid \'80s, the two schools re-merged on the old
site, over a period of years, with some additional building work and
the new (badly built) school was demolished for housing. During the
merging, two years were merged every year, with both boys and girls
from non-merged years bussed back and forth between the schools,
multiple times a day. The local coach company made a fortune!

My school was an all-boys grammar school but there was an all-girls high
school on the opposite side of the road. The headmaster of the grammar
school and the headmistress of the high school disapproved of \"their
boys\" or \"their girls\" fraternising with \"members of the opposite sex\"
on the pavements between the schools, but the tarmac between one kerb
and the other was generally regarded as neutral ground, so the white
line down the centre was a (rather risky) snogging ground ;-)
Fortunately there wasn\'t too much traffic going along that road.

Similar situation in Guildford. Once, at lunchtime, I passed a mixed sex
group. One of the girls broke away saying \"I wouldn\'t sleep with you.\" and
reaching the middle of the road \"Even if you paid me!\"

--
from KT24 in Surrey, England - sent from my RISC OS 4té
\"I\'d rather die of exhaustion than die of boredom\" Thomas Carlyle

 

[charles]

In article <u0fh23$30fcd$1@solani.org>,
Gerhard Hoffmann <dk4xp@arcor.de> wrote:

Am 03.04.23 um 23:12 schrieb Scott Lurndal:


\"Real\" Scotsmen also eat Haggis. \'nuf said.

I tried it on Orkney. It tasted better than the recipe reads.


https://www.flickr.com/photos/137684711@N07/22476076854/in/album-72157660575819870/


When you are really hungry after a day\'s motorbiking, even
English Black Pudding passes.

How about Stornoway Black Pudding?

--
from KT24 in Surrey, England - sent from my RISC OS 4té
\"I\'d rather die of exhaustion than die of boredom\" Thomas Carlyle

 

[Cindy Hamilton]

On 2023-04-03, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:


I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

Yep. I know. I have zero interest in either hominy grits or corn
grits. There\'s a decent chance I won\'t like polenta.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

No menudo for me, thanks.

--
Cindy Hamilton

 

[Cindy Hamilton]

On 2023-04-04, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:

On 3 Apr 2023 22:54:29 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:


I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

We have Albers Quick Grits at our local Safeway. Amazon has it too.
It\'s a pretty good classic white grits, basically a substrate for
butter and salt and pepper.

Bob\'s Red Mill yellow grits, also at Amazon, is good, with a bit more
flavor than the white stuff.

Bob\'s Red Mill is what I bought. I really like their red whole-grain
bulgur.


--
Cindy Hamilton

 

[The Natural Philosopher]

On 03/04/2023 22:10, Ian Jackson wrote:

In message <k8veanFk1r7U1@mid.individual.net>, alan_m
junk@admac.myzen.co.uk> writes
On 01/04/2023 13:17, Ian Jackson wrote:

Now that we\'re free from the oppressive jackboot dictatorship of the
EU,  can we now not revert to the traditional cycles per second (c/s,
or  simply \'cycles\', etc)?

We used units such as Hertz long before the UK ever joined the EEC.

IIRC, the UK only started using Hz in the early 70s. This was probably
around when we joined the EEC, but I don\'t think that this was the
reason. Until then, I had only seen Hz used on German testgear (Rohde &
Schwarz etc). I believe that it was originally intended to use Hz only
for electrical frequency.

That broadly matches my memory.

A lot of school and uni kit was in C/s or cps or \'cycles\'. There was
even then a move towards MKS harmonization of all scientific and
engineering units, and we were gradually moving in the direction
everywhere quite without any unnecessary intervention of political bodies.

I note from watching many car mechanic you tube videos that even proper
US made cars are moving to metric screws. And things like a \"12.5mm
wrench\" are mire likely than a \'half inch\'

--
The higher up the mountainside
The greener grows the grass.
The higher up the monkey climbs
The more he shows his arse.

Traditional

 

[The Natural Philosopher]

On 03/04/2023 21:23, John Larkin wrote:

On 3 Apr 2023 20:03:50 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 08:17:50 -0700, John Larkin wrote:

Grits? Grits is wonderful.

Probably apocryphal but my brother had a story about a Yankee engineer
working at Redstone during the BOMARC project. They were under a lot of
pressure and everyone\'s fuse was a little short.

The engineer went to the same diner every morning for breakfast and would
say \"No grits.\" Being Alabama his order would always come with grits.
Finally he snapped, threw the grits through a plate glass window saying
\"No goddamn grits!\"


Yanks eat cream of wheat and toast Wonder Bread. Hopeless.

White grits. Yellow grits. Cheezy grits. Fried grits. Grits and hash.

In S africa its called \'mealies\' or \'mealie pap\'

And eaten with the fingers. And a dollop of scalding hot curry on top as
a savoury dish.


--
Microsoft : the best reason to go to Linux that ever existed.

 

[The Natural Philosopher]

On 03/04/2023 21:34, Ed P wrote:

On 4/3/2023 12:09 PM, John Larkin wrote:


I read a claim that, in 1900, people mostly married someone born
within 15 miles of themselves. Now we have national and international
immigration diffusion gradients thus positive-feedback effects on
populations and genetics.


I wonder how much that has changed.  We do have one long distance in the
family, my sister married a guy from England but to counter that my
daughter is married to the boy next door.

I have nephews and nieces in Berlin, Sussex, Cape Town, Sydney, Oslo...

It always makes me smile when people accuse Brexiteers of being
parochial little Englanders. We are the descendants of the first
globalists the world ever had.

It is those who never left home except to get as far as Benidorm who are
the parochial remainers.


--
“The fundamental cause of the trouble in the modern world today is that
the stupid are cocksure while the intelligent are full of doubt.\"

- Bertrand Russell

 

[Max Demian]

On 03/04/2023 20:07, rbowman wrote:

On Mon, 3 Apr 2023 18:41:30 +0100, Max Demian wrote:
On 03/04/2023 03:30, rbowman wrote:

At least America is evolving. The UK has been devolving since they lost
that war they thought they won. How\'s that true Scotsman, Humza Yousaf,
doing?

I wonder whether he puts sugar on his porridge.

I don\'t have a clue what the nuances of that are. I wouldn\'t use
\'porridge\' but when I made oatmeal this weekend I added dried cherries, a
little stevia, and cinnamon. I hope that doesn\'t make me a Scot.

https://en.wikipedia.org/wiki/No_true_Scotsman

I bet you make your porridge with rolled oats rather than oatmeal (which
is ground oats with the bran removed).

--
Max Demian