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About Sciatika

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    CFCnet Member
  • Birthday 08/01/1959

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  • Interests
    Chelsea, Music, History

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  1. Leicester City 0 Chelsea 1

    There must be something wrong with me. Every time I see the third (black) kit, I am reminded of Victorian bathing costumes.
  2. Media / Press

    I wonder how many Chelsea fans were in Liverpool to cause all the trouble there.
  3. New Stadium Plans

    What's "normal"?
  4. New Stadium Plans

    I expect he will evaluate his options as a businessman. What will it cost in capital outlay? Can I ease those costs by spreading them over time or finding a partner? What extra revenue will I get in return? Can the extra revenue make a significant difference when attempting to increase the value of the club as an asset? and so on.
  5. Aston Villa 1 Chelsea 2

    Just beer in the house (except the slug beer!)
  6. Media / Press

    So apparently, a Norwich player was tested on Thursday/Friday and played a friendly against Spurs (4 x 30 minute quarters). Subsequently, when the results of the test came back, it was positive. This means the Norwich player had the virus while playing and has to self-isolate. All players he has come into contact with should also self-isolate. That should be all the Norwich and Spurs players in the same area of the pitch at the same time. We would expect that to be mostly Spurs players because players on the same side avoid occupying the same space. However, the PL/Spurs have decided that the contact was less than 15 minutes and therefore does not count. According to Spurs, “Close contacts been defined by gvnmnt as being within 2m of confirmed case for 15mins or more. Norwich player in question confirmed he had no ‘close contacts’ with our team + our squad has also verified this”. So if the players say he did not come into contact they simply accept it. How is a player on the pitch and not have 15 minutes contact with someone? What is he doing on the pitch if he does not? Farce.
  7. Coronavirus COVID-19

    Mark Blyth (the political economist) did a youtube video on this recently. I am not a big fan of his, but I can't argue with his analysis. As he says, almost all government borrowing is ultimately resolved through growth making the value of the debt smaller rather than straight repayment especially in the "mustang" economies (eg US, UK). Without being depressing, the biggest problem we have (both nationally and internationally) at the moment is the lack of growth and the "big" issues will be those that have a detrimental impact on growth for the next 20 years or so and how we respond to them. These are not things like the virus, these are things like global warming, globalisation and so on. But, we have to separate what is urgent and what is important. The most urgent thing is to get people back to work as soon as possible to get the economy moving again. People need to understand that economic decline will reverse many gains made in the last 20 years (which, despite the complaints are, globally, huge). The decline will kill many more people than the virus (actually by factors of magnitude). We have to try to avoid that. That means getting people back to work. Hiding in our homes will make it worse, not better. So, for instance, the whole thing about opening schools is to make it possible for parents to work. School children are unlikely to suffer too much if they catch it, there is no evidence apart from anecdotal, that children give it to adults. On the downside, many children are being damaged by lack of interaction with their peer groups (this is important in socialisation) and there is the issue of children from less wealthy backgrounds missing out entirely because the quality of teaching is very inconsistent across socio-economic groups. However, the key driver is getting the parents back to work to create growth. The tax they pay is helpful in keeping things ticking over but its the growth that whittles down the value of the debt. We don't need to be stupid about it - we need to target the most important risks like shielding the vulnerable (which are mainly the elderly), keep the infection rate low so our health systems can cope and so on. I think there will be a push to change the 2m rule to a 1m rule soon to make it easier for small businesses, especially those in hospitality, to get back to work. 2m was always a bit arbitrary from science. Measures like track and trace and the quarantine will be dropped because of lack of compliance. We have a quite different culture which rejects these kinds of impositions. Our response to be nuanced, regional/local and so on. Put another way, we need to "box clever".
  8. Favourite Chelsea Matches

    McNulty is always more interested in the "iconic moments" that appeal to his emotional side rather than being weighed down by what actually happened.
  9. Transfer Talk Topic

    The offer may not have changed but the context has, I suppose.
  10. Transfer Talk Topic

    I have been watching a lot of old games. I have always rated Kane as decent but not outstanding. Watching these games, it seemed obvious that Kane wasn't as brilliant as being made out maybe because of the England connection. But these were old games from when he first broke into the Spurs side. The 24-year old Kane of 2018 is a far better player than the 22-year old Kane of 2016. Maybe my opinion of Kane is a consequence of my opinion of him when he was very young.
  11. Media / Press

    According to a BBC interview, Harry Redknapp would like to buy a football club. How does a man who, in order to avoid prosecution for tax evasion, relies on evidence in court that he is both dyscalculic and dyslexic pass a test that he is a fit and proper person to own a football club?
  12. Coronavirus COVID-19

    Loaf in the Time of Corona
  13. Coronavirus COVID-19

    I should have said... You should see flour beginning to turn up in most stores now. The problem is not lack of flour itself. The panic rush to buy flour left us short of small denomination packages. The milling industry was not ready for that. But they have been working on it and the shortages should be easing off now. I checked a few stores and flour is becoming more readily available, both British and Canadian flour (I.e. the strong flour you need for breadmaking). I don't really do cakes and that.
  14. Coronavirus COVID-19

    And then a miracle happened... I have acquired some strong flour, enough for a 2lb bloomer. It is mostly from wheat grown in Hanningfield, a few miles from where I was born, and milled in Ponder's End, a few miles from where I live now. It is, of course, mixed with Canadian flour. Sourdough is my favourite kind of bread, preferably crusty. There is nothing quite like salt beef or streaky bacon on sourdough with, as they say, lashings of butter. So, in honour of chara, I am going to make a sourdough starter the traditional way (I.e. the way they did in the pioneering days of North America). Note: could be a good project for teaching science, cookery and hygiene to young children at home. You can find sources online on how to do this, but it is easy. This is my brief summary: There are yeasts all around us - in the air, on surfaces, even in the flour you use. These yeasts are the basis of sourdough. The easiest way is to make a culture for bread is to capture and develop those yeasts. It's easy to do and nearly free. You prepare a mix of equal proportions of flour and water (say 4 ozs of each) in a glass container. It should be the consistency of sticky dough. Cover in a cloth and let it sit for a day or two. The yeast in the flour will multiply and you will see a few small bubbles. If it is warm outside some people put it in a porous bag like a tightly woven muslin and hang it on the washing line or, if you live in flats, hang it out the window. They are trying to capture the local airborne yeasts. This is very traditional. It was likely the first thing a pioneering housewife would do when setting up home because the yeast in the air is the local yeast of their new home and is what gives the local bread its taste. If you do this, remember to bring it in at night. Anyway, you should feed it each day with more mix and it will become frothy as the yeast becomes increasingly active. The size of the culture will grow. If it does not, then probably you have not kept it at the right temperature (70-75F, 21-23C) and you need to start again. It takes about 5 days to make enough to bake a loaf. You need to smell it. If it smells awful, discard it, clean everything thoroughly and start again. Not all yeasts are nice. The best thing about having a culture is that when you use it, you can keep back part (a few tablespoons), put it in the fridge and use it as the basis for a new culture. Traditional bakers develop and keep their signature culture going for years. It is what gives character to their bread. Unfortunately, we lost our culture a while back, so the lockdown is time to start a new one. By the way, hand-making bread is one of the best things ever especially if you feel a bit frustrated because you can take it out on the dough. I use recipes from a book called "Bread" by Treuille and Ferrigno.
  15. Transfer Talk Topic

    so true