are equally good...
I've bought this book the other day, and I must say it's one of the best Indian cookbooks I've seen.The ISO 24h time format is commonly accepted. See this interesting note from the above referenced page (below).
A remark for readers from the U.S.: The 24h time notation specified here has already been the de-facto standard all over the world in written language for decades. The only exception are a few English speaking countries, where still notations with hours between 1 and 12 and additions like “a.m.” and “p.m.” are in wide use. The common 24h international standard notation is widely used now even in England (e.g. at airports, cinemas, bus/train timetables, etc.). Most other languages do not even have abbreviations like “a.m.” and “p.m.” and the 12h notation is certainly hardly ever used on Continental Europe to write or display a time. Even in the U.S., the military and computer programmers have been using the 24h notation for a long time.
The old English 12h notation has many disadvantages like:
Please consider the 12h time to be a relic from the dark ages when Roman numerals were used, the number zero had not yet been invented and analog clocks were the only known form of displaying a time. Please avoid using it today, especially in technical applications! Even in the U.S., the widely respected Chicago Manual of Style now recommends using the international standard time notation in publications.
Most of the world still use now an adapted version of the old German date format, as follows:
DD/MM/YY or DD/MM/YYYY
The guys behind the Londonist blog have also got a Flickr group.
A mirror copy can be found here.
I had the pleasure to go for lunch in nice company at St John's Bread and Wine, in Spitafields. For those who don't know this institution, they also have a sister restaurant in Smithfields.
Are you a journalist?
No, I am a blogger
A what?
A blogger, someone who posts on blogs.
Sorry, we only deal with *proper* journalists
Ah, so you don't recognise blogs as an influential outlet then?
No.
So I suspect I can't send you my question? Because your form doesn't work.
No. Our form works.
No, your form doesn't work. And I'm sure the blogging community will appreciate this... Bye....
"Food labels are controlled by Government legislation and should allow customers to compare the quality and quantity of different products, as well as the nutritional value."
Waitrose is my favourite wine shop. The offer better value wines than most high street shops, you don't have to buy a whole case as it is the case with Majestic.
More importantly, they tend to select wines directly from growers and not merchants -so more individual better value wines.
Good futuristic movie with Ewan McGregor and Scarlett Johansson as eye candy. The plot is not so original (clones who want to escape their destiny) and has some déja-vu flavours (Borne Identity, etc) but Ewan and Scarlett save the movie with a great performance. The action sequences borrow from the Matrix or Minority Report but are well shot and entertaining enough. Just a shame that they used 2005 cars when the action is meant to be in 2019....
Watched again this movie about a guy who starts a huge drug ring, meet Pablo Escobar, gets rich and finishes in prison -alone with his regrets. (one of my favourite actors with Nicolas Cage), the film moves from the early 70ies till the late 80ies and the clothes, locations and play render superbely the time passing -one thing many movies get wrong so often.
How to choose a Camembert?
Beware of imitations!
It is one of the best known and most widely appreciated cheeses around the world and this success has given ideas to many. They may make nice cheddar in Sommerset, but they should leave Camembert alone, for the same reason that Danes should leave Feta in Greece and French should not copy Italian Mozarella.
But then, who would have thought of bloody Sommerset Camembert? There are many copies, alll (to my knowledge) pasteurised and can thus be mass produced, stored and shipped anywhere.
Some are specifically designed to fool consumers, like the quite like the Tesco pseudo-traditional version or the Rustique (from Sodiaal) which is sold in a "traditional" packaging when it's pasteurised... (Thierry would say "thermisé").
