Just realised that it's basically been 6 years between every sh1te Terminator film starting with T3

Angry People In Local Newspapers is quite amusing.

So. Much. Anger.

Mark

The hazards of texting at work | Life and style | The Guardian
http://www.theguardian.com/lifeandstyle ... ng-at-work

Or you just don't fancy typing for ages

So, a name to look out for - Katie Omerod. 18 year old British professional snowboarder.

1) She's really genuinely good at it. She's the first woman ever to successfully complete a double cork 1080 trick (which is a jump with two compete rotations in the vertical plane and four complete rotations in the horizontal plane at the same time). She's about to compete in the 2016 X Games (think the equivalent of the athletics world championship) and talk seems to be she's a realistic possibility for a gold medal or two at the next winter olympics.

2) She probably will do quite well in terms of marketing contracts :-



Jenny Jones is (well, I suppose was, technically) a trailblazer but this girl's the real deal.

She appears to be living in a mirror universe.

New replicas of the DeLorean are going to start being produced

Mark

Peter Serafinowicz gives Donald Trump a Cockney accent
http://www.chortle.co.uk/video/2016/01/ ... ney_accent

That's brilliant.

Or the pass is transparent and back to front...

Sakurajima volcano eruption - blimey!

Saw that too.
Godzilla is not happy.

Mark

Should have posted this last night. We decided to make pizzas yesterday. I'd bought one pack of pizza flour (containing wheat and yeast) and we decided to make more than one. So the missus and I used plain flour, warm water and freeze dried yeast. Weighed everything out, sifted it and made the dough. Three batches - one from the packet, two from our own ingredients. Used olive oil when rolling out the dough. Left it to rise. Packet mix rose most but the other two were larger because of more ingredients.

Rolled out, baking tray, tomato sauce (a mix of pizza sauce and dolmio stir in garlic and tomato), cheese, toppings (we had more toppings than we needed). Baked.

None of them came out perfectly but they were all tasty. One was stretched out very thin and came out quite nicely. Was cooked on a pizza tray (round with holes) Still a bit too thick to be called thin'n'crispy. This one cooked the quickest. Next one was in a baking tray and took the longest to cook. Not as successful. Still tasted great. The last one was made in a pie dish which was smaller and hence was more of a "deep pan" pizza. All three pizzas, once cooked on top still needed placing on the oven floors to crisp up the bases. Now I'm starting to understand why pizza stones are a good idea.

Next time we will make our own pizza sauce but any suggestions on flour. Is 00 grade or strong bread flour worth it?

AFAIK 00 grade flour is ultra fine and intended for making pasta.
I would go with strong bread flour - that's probably what was in the premixed stuff. The higher gluten content of the flour means it handles being kneaded and stretched out somewhat better than standard plain flour. You're more likely the be able to get a thin base without the dough tearing with strong flour.

If you want a bit of extra crunch in the base some fine semolina is a good addition to sprinkle on your surface when shaping - it's what pizza shops use.