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I remember the series well!They made Larwood the scapegoat for the aftermath. There was an Australian series made about it back in the 80s which the BBC showed. Hugo Weaving played Jardine. I remember watching it.
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I remember the series well!They made Larwood the scapegoat for the aftermath. There was an Australian series made about it back in the 80s which the BBC showed. Hugo Weaving played Jardine. I remember watching it.
This gave a chuckle. Rule, Britannia.
Voted Brexit, simple as.That's a fine chap from Liverpool 8 no doubt. You do meet those sorts in Chinese takeaways at 11 o-clock at night in the UK. The optimum strategy: maintain a rapport; keep off football; remember you're local and one of them, alter your accent as appropriate; don't ever elaborate on your global world citizen local lad done good credentials, as in Cider With Rosie it might end rather badly. If it turns tactical: forget your takeaway and skedaddle.
Good for him if he did. But Liverpool voted overwhelming to stay-in.Voted Brexit, simple as.
You've not been initiated until you've drank baiju and not the stuff that tastes like saki. The real deal, the closest experience to glue sniffing you will ever have.I've been going to an excellent chinese take-away about once a week for the past couple of months. They mostly cater to the couple of thousand chinese expats here and have all the good stuff you don't normally get in chinese restaurants. Mostly I get yibin ran mian and they always ask wether I want the orginal taste (a.o. rather spicy). Always answered yes of course. Today the lady said "now that you've had it a few times, do you want even more taste" and she finally gave me the real thing
I don’t know about the hinterland that Pauly Chase comes from but alcohol isn’t really a complement in Chinese cuisine. It’s not like French or Italian where vino is paired with the course. You get green tea to cleanse your palate from one course to the next.You've not been initiated until you've drank baiju and not the stuff that tastes like saki. The real deal, the closest experience to glue sniffing you will ever have.
Chinese food is good with pilsner lager and that's about it. In my experience.I don’t know about the hinterland that Pauly Chase comes from but alcohol isn’t really a complement in Chinese cuisine. It’s not like French or Italian where vino is paired with the course. You get green tea to cleanse your palate from one course to the next.
Of course people still break out alcohol (and add ice awater and soda and other horrific things) during banquets and parties but that’s just to get sloshed and see how much you can spend.
I've had in it Beijing - glue sniffing - on a train - is a step up.You've not been initiated until you've drank baiju and not the stuff that tastes like saki. The real deal, the closest experience to glue sniffing you will ever have.
You've not been initiated until you've drank baiju and not the stuff that tastes like saki. The real deal, the closest experience to glue sniffing you will ever have.
I've had in it Beijing - glue sniffing - on a train - is a step up.
We were in Beijing a few months prior to Olympics. It was an International Women's Artist Group. Lots of very Official things. Looooong speeches - translated etcI don’t know about the hinterland that Pauly Chase comes from but alcohol isn’t really a complement in Chinese cuisine. It’s not like French or Italian where vino is paired with the course. You get green tea to cleanse your palate from one course to the next.
Of course people still break out alcohol (and add ice and water and soda and other horrific things) during banquets and parties but that’s just to get sloshed and see how much you can spend.
Then after rapid-fire serving millions of courses -all the Chinese stood up immediately the last dish was scoffed and walked out.. We had to too. Most disconcerting.
It's the closest you'll ever get to an industrial solvent experience.A couple of decades ago, I was given a bottle of baiju by the president of the Shanghai Academy of Social Sciences when he visited my then-workplace.
It was awful stuff - I've never drunk petrol but I imagine that the baiju tasted like petrol would taste. However, when I showed it to some Chinese people, they were almost awestruck and told me that it was famous, and really good baiju.
All I could think was that if that was "really good" baiju, then I'd hate to drink the bad stuff...
Agreed I like eating out to be an event. Appreciation of the service, kitchen, and good wine over easy conversation.Spoils a night for me. Or even a long lunch. I don’t eat out a lot but when I do I like to take time . Linger.
Depends what you've been subjected to. I bought two coming back from Beijing a couple of years ago. The cheaper bottle was like sake, standard Japanese rice wine taste, albeit 40% alcohol. The other, more expensive one, was solvent abuse in taste. Apparently, it doesn't give you a hangover, but I certainly was going to risk drinking enough to find out.I don't recall baijiu as particularly foul. I think some cheap grappa was the most foul tasting spirit I've ever had. Impossible to drink.
I wonder when we will have the technology to float these back up to the surface. Imagine all the good rum, wine and gold down there.USS Johnston: Sub dives to deepest-known shipwreck
A submersible has reached the USS Johnston, which lies 6.5km beneath the waves in the Pacific.www.bbc.co.uk
Um, this is a menswear forum. Russian reindeer.I wonder when we will have the technology to float these back up to the surface. Imagine all the good rum, wine and gold down there.
Chuckles...
'wi don't do that up 'ere....'
Yes, he's French.Where is that guy's accent from? France?
The bottles, sadly, won't survive the pressure. The gold will though...I wonder when we will have the technology to float these back up to the surface. Imagine all the good rum, wine and gold down there.
The bottles, sadly, won't survive the pressure. The gold will though...