Food, software, politics and Kipling.
Incendiary Insight. A little cynical. He misses the fact that most of the people he is talking about are the sons of Mary
Every single group in this country outside of white, right-leaning Christian men wants to win. What do I mean by that? They take their fight seriously, they’re willing to protest, riot, make others lives uncomfortable, loudly announce their goals, and demand laws that support their beliefs be passed without hesitation. The most that Christians will do is send in angry letters to….somebody. Republicans will promise to vote for whoever the Republican nominee is, and men will continue going to work and upholding a system that does not believe it needs them. One side fought for victory, another didn’t fight at all.
Feminists hysterically emote and rage like the good little cultural Marxists that they are, while the Men’s Rights Movement angrily blogs about their divorce experiences; young men shun marriage in favor of hook-ups, high-definition porn, video games, and getting stupid drunk on the weekends. The modus operandi for white, right-leaning Christian men nowadays is basically to react to changes of society, not to influence or cause certain changes. When was the last time a large number of men got to together and demanded that a law be passed? Yet, not a day goes by where we can turn on the news and not see some left-wing retard demanding some new law that enriches herself or her friends.
Ah. This quote expresses some of the issues that keep coming up. We are listening to the whiners and not to those who fix things. There is a certain nobility in being one of the workers. Those who know their Kipling
They do not preach that their God will rouse them a
little before the nuts work loose.
They do not teach that His Pity allows them to drop
their job when they dam’-well choose.
And in a rational society, the productive people are listened to, and the drones ignored.
While we are thinking of production tools, my mate Grant has a new version of Sofa Statistics up. This is one of the simplest cross platform analysis tools out there for doing basic analysis, and I recommend it as a replacement for excel/gnumeric and SPSS. If you need to program, use Rkward as a frontend for R.
On the economic front, the stockmarket has rallied, but this has to be looked at with caution. In the US, $270 billion of student loans are delinquent. Greek bonds are paying 22c to the dollar. The market still works —Nikon has increased the price of it’s newest camera in the UK to ration demand for it –but that is a toy for photogs. For those on the margins, the price of bread is more important.
On that subject, good bread is expensive. But flour is cheap, and this recipe is reliable.You need to read the article and then follow the recipe. Mark Bitman is a one of the few American food writers worth following, because he keeps it simple and fresh.
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Dinner was fresh bread (not done this way: I kneaded a loaf in the conventional manner) and cheese. You can also form the bread into standard tins and bake it that way. I find about 170 Celsius works on my oven (I don’t think in Fahrenheit).