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An Ordinary of Flags of the World Cup competitors [Jun. 5th, 2014|10:39 pm]
[Current Location |Home]
[mood |heraldic]

a brief ordinary of World Cup flags

  • single field charged

    • Australia

    • Brazil

    • Bosnia-Herzogovina

    • England

    • Japan

    • South Korea

    • Switzerland

  • A fess

    • Argentina - bleu celeste, a fess argent charged with a sun in splendour

    • Croatia

    • Costa Rica

    • Honduras

    • Spain

  • Per fess

  • Chile
    Per fess, argent and rouge, a canton azure, charged with a star argent

    per fess or and per fess azure and rouge


  • tricolor, fesswise

    • Germany

    • Ghana

    • Iran

    • Netherlands - gules, argent, azure

    • Russia

  • Stripes, fesswise, more than three

    • Greece - and a cross in canton

    • United States

    • Uruguay

  • A Pale

    • Nigeria

  • Per Pale

    • Algeria

  • tricolor, palewise

  • Belgium
    Sable, Or, Rouge

    Vert, Rouge, Or charged with mullet Or

    Cote d'Ivoire
    Orange, Argent, Vert

    Azure, Argent, Rouge

    Vert, Argent, Rouge

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saw "Divergent" tonight [Mar. 24th, 2014|11:25 pm]
Take a large slab of "the myth of redemptive violence", add a bit of "Hunger Games", some "1984", and a generic post-Apocalypse. Season with classic coming of age tropes, and a bit of genuine emotion, and a pinch of teen romance. Serve over the architecture of Chicago. Quite predictable, but reasonably entertaining. Good rules of engagement, although one terribly hackneyed line "I can get us in in there".

Note that after the Apocalypse, hair products appear to get priority production. One for a hair and makeup Oscar nomination, I think.

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Brave new world [Apr. 18th, 2013|09:49 pm]
[Current Location |Munster]

wbere we can post about power outages on the Internet, while the power is still out. About a ten minute outage, it was on Facebook while still dark here. likely the wind caused it.
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Saturday morning TV, the afterlife of Can-con [Feb. 23rd, 2013|08:56 am]
the Littlest Hobo, oh my.
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Thanksgiving reflections; cooking large turkeys [Oct. 6th, 2012|10:42 pm]
[mood |determined]

For some time, I've been keeping a log of the large turkeys I cook, usually for the Ashton Fall Supper the week after Thanksgiving. How large? We're talking 22-30lb monsters here.

I've developed a few points on the method:

I don't usually cook a huge bird whole; I cut the legs off and cook them separately. One reason to do this is it makes it easier to handle. The pan doesn't have to be either so big or so heavy. At about 24lb, the legs try to spill out of my pans.

I cook at 325F straight through. You can start at 450F and drop to 325F; it doesn't seem to make much difference.

A bird this big is best not cooked stuffed; it's a pain to do it, and it's a food safety hazard. I just wash them, and sprinkle garlic salt in the cavity. Any giblets go to the stock pot. So do the wing tips; there's no meat in them worth mentioning. You can truss the legs for easier handling if they're still on.

What I do for basting is to work my hand between the flesh and the skin and push pieces of butter in there. You can use a flavoured compound butter (garlic or herb) or plain butter. Mostly I use about 1/3 pound butter, fairly firm, cut about 1x1x1/4 inch. Cut all the butter, put it on a separate plate, don't cross-contaminate your butter with raw poultry. And you wind up with a rather odd look to the bird when it's ready to go in, but it will be better eating. And even crispy skin.

Timing - a 29lb bird is about 20lb with the legs off. 20lb takes around 12 minutes per pound; 240 minutes or 4:00. A thermometer is nice for confirmation. A 24lb or up bird needs 11 minutes to the pound. (Notice that a one-minute-per-pound change is almost half an hour on the total time.)

With butter under the skin, it's "put the bird in and ignore it" after that. I proved this method the day I cooked three turkeys in two locations, several miles apart. Those birds were 21, 24, and 26 lbs, and cooked in 4:12, 4:24, and 4:45 respectively.

Once it's done, I want to stop the cooking fairly fast. The pan comes out, and sits ten minutes to half an hour to allow the meat to reabsorb the juices. While that's happening, I nest my four biggest bowls with ice water between them. Then I cut the whole breast off one side of the turkey, and flip in into the cold bowl to chill. Repeat on the other side. It's easier to cut up the breasts cold on a board. Let that chill while you carve all the other bits off the carcass.

The legs take about 15 minutes to the pound; if there's room in the oven, I just calculate the starting time working backwards from the turkey's ready time. If the 20lb body went in at 2:00 pm with a 4 hour cook time, each 4 1/2lb leg needs a bit over an hour, so they go in around 4:45 pm.

Save the pan juices; make stock with the skin, scraps, and carcass; the church supper uses all of those to make gravy.
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from what-if on xkcd [Jul. 28th, 2012|10:50 pm]

A sphere with a radius of X kilometers has the same volume as a cube that’s X miles on each side.


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steel cut oats - the anti-instant [Jan. 19th, 2012|04:21 pm]

We've been doing steel cut oats as porridge for breakfasts. I'm using a small slow cooker. It takes about an hour and a half at a ratio of three water to one oats. Usually cook the night before, and microwave reheat. It's as easy as instant, tastes better, and no additives. Just takes a smidge of organization. You could use a programmable rice cooker, I think, and do it all in one.

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adventures in dessication [Nov. 28th, 2011|09:03 pm]
[Current Location |here]
[mood |wry]
[music |none]

One of our meat thermometers got water in it. For about a month, it's been sitting in a sealed container with about a cupful of silica gel (sold for flower drying.) The water droplet is reducing, but very slowly. I'm surprised at how fast the water could get in, and how slow to get it out. I put one of our electronic humidity gauges in for a couple of hours, it registered 20% RH (probably about the bottom of its range.) The gel has the blue indicators, and they are still blue. Wait longer!
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a blast from the past [May. 16th, 2011|12:05 pm]
[Current Location |work]
[mood |contentcontent]
[music |the conference bridge music on hold]

One of the guys at work just showed up with a 1975 Super Mastermind game. This is the five pegs from eight colours version, somewhat challenging.
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55-word Fiction "Time Control" [Mar. 23rd, 2011|02:55 pm]
[Current Location |Canada, Ottawa]
[mood |amusedamused]

The door read “Safe Protected by Time Control Device.” The safecracker sneered as he popped the lock.
“Time locks only stop stick-up guys.”
The safe was easy to find, but an odd design. As he set to work, it was suddenly brighter and colder.
He looked around. What were those big hairy elephants called? Mastodons?
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