What's with the question "do I really want you to write that in your article?"
How the fuck should I know? It's your company data, if you don't want me to write it, don't tell me about it! Or at least, don't ask ME whether you want it to be public. What do you expect me to say, "well, no, on proper consideration it would probably be unwise for you to tell me about your BIG JUICY LACK OF REVENUES that I am dying to report about."
Geez. It's like someone asking his drug dealer "should I be buying this?"

When sweating onions in a pan, why is it that the largest concentration of steam appears the moment you turn off the heat.

quote:

Originally posted by Saint NightWalker:
Why does the moon sometimes look orange?

Light refraction is a strange mistress.

What I've heard is that the atmosphere is heavier towards the ground, so when the light travels, portions of the spectrum are lost and only the red through yellow get through.

I saw an orange moon this morning! It was all glowy and awesome, but I couldn't pay much attention to it because I had to pee.

quote:

Light refraction is a strange mistress.

What I've heard is that the atmosphere is heavier towards the ground, so when the light travels, portions of the spectrum are lost and only the red through yellow get through.

I've heard that too. Also the quality of the air will affect it. (like smoke from a forest fire.)

Bakers!

If I make fairly standard fairy/angel cakes, but before they go in the oven I stick A PIECE OF CHOCOLATE into the middle of each (so it's pushed down well into the mix), will it be:

a) awesome. Chocolatey goodness
b) chocolate everywhere
c) chocolate all in the mix making it not cook properly and RUINED

I want to do it...

I'm thinking a), but I've never done it.
Can you do a small trial batch?

(And are the fairy/angel cakes in question like cupcakes? I've only heard of angel cake as one big cake... and if you're using the same batter as that, the chocolate might sink to the bottom and make the whole thing gooey and not baked properly.)

I would think it would sink. You might be able to get away with mini chocolate chips?

Fairy cake is like angel food cake, yes? I've only ever done it in a tube pan.

fairy cakes are little cupcakes, angel cakes are i assume the same as butterfly cupcakes you take the cupcake and cut a semi-circle out of the cake on top cut it in half add icing into the hole and insert the 2 pieces so they look like wings.

And yeah the chocolate would sink to the bottom, the batter is too light to retain it centrally, it would also set at different time to cooling cupcakes so you would likely just get a lump of hard chocolate at the bottom of the mix.

You could make cupcakes with a thicker batter like Madeira cake stuff and place the chocolate near surface and hope it sinks into the middle?

Also chocolate tends to burn at a lower temp than cakes bake so if it is exposed you do get burnt crispy chocolate sometimes.

maybe i'm wrong but isnt it devil's food cake once theirs chocolate in it?

thankee! I might try half the batch with and half without, as it'll all be the same mix...

huh, okay so I tried it and weird result: the chocolate hasn't melted! It's softened, and the cake's risen around it, but it's not the gooey centre I thought I'd get!

Lucky I only tried it with five

Why do so many bad guys have the big, fluffy cat in their lap to pet while giving orders or making threats? Doesn't that threaten their image or something?

Because they are confident in their villainy.

Now, the question is what does this say about pirate captains and their parrots?

Does anyone know a good Thai restaurant in London that isn't hellishly expensive? (I'm thinking main dish between 1o and 14 pounds).

quote:

Originally posted by Mythos:
Because they are confident in their villainy.

Now, the question is what does this say about pirate captains and their parrots?

C'mon, we all know it's not the size of the parrot, but how the pirate uses his hook that matters. Or was that his peg leg? Hmm..

Why does the Civil Service think A-Level Statistics questions are an appropriate thing to throw at people who with very few exceptions will have done nothing of the sort since GCSE. Which would be AT BEST 5 years previous?

quote:

Originally posted by His Nodle Girl:
Does anyone know a good Thai restaurant in London that isn't hellishly expensive? (I'm thinking main dish between 1o and 14 pounds).

Which bit of London are you thinking of? (There's tons of reasonably-priced Thai restaurants all over London, but it depends on what you classify as "good" - I've enjoyed all the ones I've eaten at, but I don't know what to compare them against.)

Hm, somewhere in Zone 1, I guess. And good means NOM!

Like Hive says, there are plenty of reasonably priced and decent ones around.

The Pepper Tree is a good example of the modern, clean, cheap, cheerful and tasty.

It's at the upper end of the prices you mentioned, but I'd very much recommend Patara. It's a 'proper' restaurant and does a lot of really tasty dishes that aren't quite the bog standard menu.