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Yes, exactly that series. Did you know that this series was the inspiration for the UFO computer game?
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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I didn't!
But it was the inspiration for many things when I was young... 
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Oh yes, but I was far too young when the show was new. There was not only the spacy uniform of the girls at the moonbase. The ladies at SHADO headquarters had the tight suits and the uniform for those onboard the submarines revealed more than it hid.
Besides, the plots are ok too. The aliens did not go for the big invasion. instead, they tried to infiltrate, manipulate, sabotage, asassinate...
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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CDP1802 wrote: The problem is that I don't really know much Italian.
After drinking not even Italians know much Italian. Just go with the flow.
DURA LEX, SED LEX
GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- ++>+++ y+++* Weapons extension: ma- k++ F+2 X
If you think 'goto' is evil, try writing an Assembly program without JMP. -- TNCaver
When I was six, there were no ones and zeroes - only zeroes. And not all of them worked. -- Ravi Bhavnani
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OriginalGriff wrote: hasselback potatoes
Not the horrible Jamie Oliver version I hope.
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Gack! No *%#£ing way!
Marabel potatoes, sliced near through using a wooden spoon as a guide, melted butter brushed between each slice, topped with salt and loads of fresh black pepper.
Crispy, buttery, tasty...
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I love potatoes in all forms! I also love the fresh-baked bread she-who-must-be-obeyed makes fairly regularly. Problem is, being diabetic, I have to seriously limit my intake of my two favourite things so I tend to go for quality over quantity these days! Ho hum. 
- I would love to change the world, but they won’t give me the source code.
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Suddenly I got hungry again. 
Tip: add melted butter with a brush every ten minutes or so.
Slightly off topic. I 'd like some feedback on your Sous vide.
I know you've written about it already before, but I thinking of getting one now, and you've been using yours for a while now.
So your opinion should be "riper" now.
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I'll do something tomorrow - I'm on my tablet at the moment and it's so damn slow to type much (and don't get me started on autocorrect...)
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Oops!
Over a month, and I haven't done anything... I'm terribly sorry, that's an inexcusable delay. 
Yes, I've had a sous vide for a couple of years: Sous Vide Supreme Demi[^] and we use it at least once most weeks.
It doesn't replace an oven - you can't do anything "crispy" in it, so roasties, hassleback, baked potatoes, pies, etc are all out.
But it does do some things brilliantly. Cheap cuts of meat come out juicy and tender, steaks are perfect, even turkey is edible! 
You need to invest in a good quality vacuum sealer and a stock of bag rolls - the ziplock ones are worse than useless. I started with the ziplock ones as I figured they could be reused and that's got to be better for the environment but ... it's next to impossible to get them clean once you've cooked in them as the embossed inside surface (which you need to get a good vacuum) clogs with juices and food and is too fine to clean well. And they don't hold the vacuum well for long either - couple of days only. The hot sealers (I have one of these: FoodSaver V2860[^] which is excellent, and I spend about £40 pa on bags. The advantage is that you can bag food in protions (two chicken breasts for example), vacuum seal it for the freezer, and it lasts much, much longer - about two years instead of 2 months becasue you are preventing bacterial growth by removing the oxygen it needs as well as slowing it's growth rate due to temperature.
It takes some work to get it right: different meats need different temperatures, and I still haven't found a temperature / time combo that works for legs of lamb - they all come out like slimy baby food.
But cheap beef joints, steaks, burgers, chicken, fish, and some fruits work really well. And I also use it as a "warming oven" to raise bread (at 30C it's the perfect environment for it).
You do need to sear the meat once it's out of the water bath, both to start something called the "Maillard reaction" and also give some colour, but that takes less than a minute.
Would I be without it? No, probably not. Should they be cheaper? Oh yes!
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I'm not going to tell this to my wife three days before Christmas, I believe it's a bit late to further specify my hints.
But I have bookmarked it for later reference.
Thanks!
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OriginalGriff wrote: using a wooden spoon as a guide
Just hold the knife at an angle so the tip hits the board before it goes all the way though.
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Easier to use the spoon - you sit the spud in the bowl, and cut until the knife hits the spoon on both sides. Perfect cuts every time.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Seen it done ,but it looks fiddly. Free hand its quicker IMO.
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Thats a toast holder! 
(Well, for melba toast  )
Nah, just tilt the knife away from you and cut til the tip hits the board so it doesnt cut right through, quick, simple, and no messing!
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OriginalGriff wrote: Roast chicken
So Dolly is still in the shed. 
... such stuff as dreams are made on
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Or "the freezer" as we prefer to call it!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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roast duck, red cabbage, dauphinois spuds, red wine and orange gravy, steamed veg. And a bottle of Corbiers.
--edit--
Though I LOVE sage and onion stuffing. Its epic, typically british, and typically misunderstood by the continentals.
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Kraft Dinner coming up for lunch. Gotta love KD.
Within you lies the power for good - Use it!
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Macaroni and cheese?
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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I had to look that up:
Quote: Kraft macaroni & cheese dinner ... is a nonperishable, packaged dry macaroni and cheese product.
(Wikipedia)
"Nonperishable"
This is not a word I associate with consumables.
Dry wall, yes.
Food? No.
And you eat this? 
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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My six year old daughter loves the stuff. So yes we ate it.
Within you lies the power for good - Use it!
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My sincere condolences ... the only other "nonperishable" consumable I can think of is chewing gum - and that's synthetic rubber (basically polyethylene and polyvinyl acetate which I'd kinda expect food to be wrapped in rather than made of)
Gawd, I hate autocorrect...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Did you ever serve in the military? You know you had a long day when they give you a small carton full of little packages that show a production date that's close to your birth date - and perfectly like it.
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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