It's extra funny considering the pace in Hot Fuzz is super snappy. And Hot Fuzz is definitely their masterpiece.
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I feel like you took my comment to be a critique of the EU's position, which is not what I was trying to say at all.
I presume that such an agreement would be in the EUs interest - hence the expression of such. Public clarification at this stage of the 'cost'- as you put it - is a great way to take it off the official policy booklet. Which doesn't make sense to me.
I am aware that UK politics is stupid. I live here.
If the move would be of interest to the EU, then unless they are completely politically inept, can these officials not see how saying it would require ECJ oversight before an election risks it being eliminated from Labour policy?
It gives a free attack point for the Tories and couldn't be a bigger face palm - for anyone actually interested in it, of course.
I am not sure how to feel about this.
On one hand, it seems awfully petty in one sense when our ecological fate rests on going green as fast as possible.
On the other, I absolutely appreciate the importance of not letting domestic production get completely swamped by foreign markets.
In the situation that payment details are leaked - I presume one must cancel the associated card?
Too bad, you're a serf on the coke farm. But at least you won't be persecuted for taking it in the arse.
Streisand effect in action. I am never going to buy anything Nintendo, because they're a dog-shit company. I hadn't realised a Switch emulator existed. Andddd... My wife would really like to play Pikmin 4.
Today's loaf. ~350g water ~45g starter (I didn't feed it enough Thursday lol) ~350g Strong Multigrain (Matthews Cotswold) Flour ~100g Very Strong White (Allinson's) Flour ~50g Very Strong Wholemeal (Allinson's) Flour ~10g salt -added in that order and mixed all at once.
I don't autolyse without starter cause I can't be arsed with the extra steps and the few times I've done it I didn't find any difference.
This was the first time I used the multigrain flour (normally I'd use all white, recently with the 50g wholemeal) - dough was much wetter/stickier than usual, so I didn't get as many stretch and folds in as I normally do.
Mixed approx. 9pm, as many stretch and folds as I could get in considering tackiness of dough before midnight.
Preshaped, rested for about 30 minutes, shaped and baked straight away at 240°C fan oven in a Dutch oven (steel pot with lid) for 30 minutes, uncovered at 220°C for 20 minutes.
I've found pre-shaping makes a humongous difference to the shape of the boule - normally my loves would sink out to the sides a bit.
Vascular + lymphatics.
I can't tell if there are nerves in there as - despite a degree in neuroscience - I have zero knowledge of neuroanatomy.
How you doin'?
Nah, peak is university in terms of free time.
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Option 2 - definitely! Friend of mine did it once - looked really good.