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About UKCruiseJeff

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  1. I don’t know the browser so cannot be more precise. Under settings look at “ad blocker”
  2. Are you certain you have logged in to CC on the new browser.
  3. I think many outside Oz do not grasp the depth of feeling about this in Oz - that is if my sense is right - but there is real national anger over this issue. Oz has always been really nationally careful about bringing "stuff" in. For example, if you arrive with muddy trainers - they will be taken them away and they'll be washed. Any fresh food not declared will bring a really stern lecture, confiscation and a fine. It seems to me that Oz are so angry about this that the want to inform, warn and punish the industry to set an example and ensure that they learn some sort of lesson from this. I think a lengthy delay of start of cruises plays to that national sentiment. Oz is the only country I'm aware of that has indicated that not only are they going to investigate this but they are going to try and punish with criminal negligence charges who emerges responsible for allowing Ruby Princess passengers to go walk-about. Don't underestimate how both young and old support the givernments anger over this. This might give a flavour. https://www.theguardian.com/world/2020/apr/05/criminal-investigation-launched-ruby-princess-cruise-ship-coronavirus-disaster
  4. Good Morning, Australia has the most stringent entry processess I have ever seen. They are really very careful about people bringing in anything that might effect agriculture for example and I get the impression that they are angry with the cruise industry and might not be back to normal until they are pretty confident that it is relatively risk-free. But Oz aside. In the UK it has tended so far to be the older voters who actually vote and decide who governs. Whilst there is a lot of noise in the UK from business to ease lockdown it seems from polls that there is a sizeable chunk of the UK that is more cautious than our government. It seems the me that their feelings are that we were two weeks too late in locking down - and that has avoidably cost many lives - and they fear we're opening up too early. I think we shouldn't overlook that the group that pays with their lives if easing up is too early in all this is largely the elderly and/or those with pre-exisiting conditions. So it is fine to fret about kids going to school who rarely suffer from the virus and it's fine to worry about being able to buy a burger - or travel or book cruises - but if the people that pay with their lives for a premature end to the lockdown are the older groups then I can see that a canny opposition who milk that may form the next government. The government knows this. It is selfish to say that it's OK to kill off the elderly because we are bored with all this and want to end prudent caution and travel again if too early. Terry, as I'm sure you know, editorial articles don't pay much and travel writing in particular requires free hospitality to support free-lance travel writers. At the top of that would be cruise industry journalism because you cannot pay for a $5k cruise from a $300 article fee unless you are a prepared to buy it yourself because you are an hobby writer. So to keep that habit going as a paid job - you have to write in a way that your sponsors approve of if you wish to continue to write articles about cruises. If you don't then you do not get any invitations for free cruises. Sue is a talented freelancer and writes many good positive articles each year on cruises and cruise destinations as well as about the industry generally. She also offers her editorial services for in-house cruise magazines and brochures. Jeff 🙂
  5. Morrisons actually. On almost every front their food has been superior. It has been a revelation. I’ve also ordered some pork belly as She is missing Singapore and I have promised her some char siu with beansprouts. This was the last plate I made her.
  6. It looked like a lovely meal. Well done! It's odd that when I looked at your potato they seemed a little yellower and waxy rather than flowery and I thought wrongly Charlottes. When I do that style of potato I use Charlottes in their skin and fully boil them but finish them on the hob in butter and olive oil with herbs and course seasalt sprinkled on late. Not really saute as the skin isn't really crisp. I'm really hoping our delivery doesn't go wrong tommorow because I have ordered something we don't see much now - stuffed lamb breast which we'll have with some new pots. Jeff 🙂
  7. Hi Absolutely right. All a matter of choice. And what compromises we seek. Personally I believe that virtually all of the flavour of a roastie comes from caramelising the surface to sugars and the texture comes from the very fluffy interior. Sweet crunch and softness inside. I don’t really want to be able to taste the fat or even be able to tell what sort of fat it is. These are also a bit heslthier because less fat is absorbed. They can also be timed to be right for when the protein has rested and ready. Jeff 🙂
  8. Very Delia Smith. 🙂 I offer this with some trepidation because no one will believe or agree with me. My best roasties are Maris Piper quartered and par boiled for around 11 minute’s ‘ish and then roughed - allowed to cool and to steam off - then deep fried at 130 c until they are deep yellow and crisp, and the allowed to cool again, then a few minutes before plating increase oil to 180 and finish off. I have done them that way for decades .... and all that taste them say they are the best roasties of all. This may be because you can time their delivery too perfection. When I tell people this is my method some do not believe me. There is a little science in it. If you allow them to cool and dehydrate they do not suck in as much fat/oil and the centers become fluffy whilst the edges crunchy. It’s also moisture that also makes chips absorb oil and make them more lethal. Jeff 🙂
  9. I know every corner. There isn't a naughty chair except for wilful misbehaviour. Genuine errors are fine. 🙂 Jeff 🙂
  10. The Hokey Pokey may be what happens in Dave's gaff on a Friday night - but it is illegal in public in the rest of the UK except on Good Friday.
  11. I haven't had a chance to add my welcome alongside all the others. Whatever you, do keep your chin up - but it isn't okey dokey to do the hokey cokey in The Cooler unless you keep your left leg out and whatever you do, do not shake it all about. Jeff 🙂
  12. Missy, I have been known to give one-to-one training with respect to making Planters Punch at home during lockdown. Sadly this week I hit enter on a note to a friend helping her tune her punch with some Angostura bitters, when I noticed that I had mistyped “jug” and said “Wifey and I have just had a jig in the garden”. So if you want a jig in the garden, I’m your man.
  13. Hi, I'm so pleased you're doing all you can to get to grips with this stuff. I'm also very battle-scarred generally CC-wise and wary about anything that's seen as being medical related. But you do yourself a lot of good to learn as much as you can about what makes us well and unwell. It isn't about asking others random questions but sadly listenening ot sometimes difficulat to grasp medical and science people talking to others of their kind. So sometimes you might benefit to listenening to an hour or two of stuff twice. There are no life-back guarantees when given bad advice. For a dietary poiunt of view, I think we just need to be aware that many people with diabetes are still being told by dieticians to eat lots of starchy carbs ie potato, pasta etc and bread etc. That is what I was told. We're also not told why it's important to understand that diabetes medication will make diabetes worstover time unless we also try and put it into remission alongside the medication. Doctors may not have understood it or perhaps start with the idea that telling patients to exercise dietary self-control is a waste of time. But then they also were fixated on "calories in - calories out" which is and was always doomed to failure. We're also told that natural fats like butter are poison and that what we should be eating is vegetable oils. It seems the opposite is true. If you are interested in starting the thinking about stuff for yourself there is so much that can start your process of questioning. All I can say from a personal point of view is that for the first time I have been able to lose and keep off weight and in the past I've reduce sugars and I can eat stuff that previously I've been told was harmful. Jason Jung has thought a lot about this and brings some of it together here. It is not light viewing for us non-scientits and non-medicas but I'd be interested to rerad your comments. It is intended not for ordinary people like you and me but worthwhile if you don't mind going back and relistening etc.
  14. I really want you to eat yourself well. It turns out that a slice of natural cheese IS good for you as is butter etc and you are allowed the odd small bun. Not just as many as many people choose to eat. We've been eating natural fats and proteins for a long while. It turns out they are anti-inflamitory. And the odd burger is not bad for you. Calories was a product of physics and nothing whatsoever to do with human physiology. A calorie is the amount of energy it takes to increase the temperature of one litre of water by one degree. The body has never needed that information and does not understand anything at all about calories. If the stuff we're told about calories were true then 100 calories would be burned off at the same rate irrespective of where it came from. Our bodies treats 100 calories of white bread differently to 100 calories of cashew nuts. No one told our bodies about calories. And you cannot lose weight by exercise. Exercise is essential for healthy living but nothing to do with weight control. You need to walk five miles to burn off a couple of doughnuts and no one would ever do that. It understands the conversion and distribution and storage and immedieate use of starchy and refined carbs and sugars to fats etc. That is what it has always done. Our bodies learn much slower than our changing diets. When we look back on the dietary advice people were given over this century they will ask how did all that happen? It was the food industry, pharma industry sometimes badly and sometimes well intentioned and sometimes highly selective but terrible abuse of data. No one intended harm, but harm was and is done and literally millions died when converted from healthy diets that our bodies learned to process over tens of thousands of years to unhealthy diets to a degree made worst by medications. People were not obese and few people had diabetes #2 100 years ago. I think it useful that we try and understand all this stuff better and make our own decisions. Again ... I ramble. But I'd so love you to be instrumental in your recovery with all these challenges you have. Jeff 🙂
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