Category: Stuff that doesn’t fit in another category

  • Penalties is no way to decide a match like that

    Full disclosure, I care very little for football. In fact, one of the earliest posts on this blog details the tricks you can employ in TweetDeck to remove all mention of the game from your feed in times of national obsession. What do you know, they still work!

    However, as The IT Crowd demonstrated, there are times when it is important to be able to hold your own in a conversation over a subject about which you have spent a long time cultivating ignorance. So, to aid my fellow geeks who have difficulty telling team sports apart (not helped by the fact that we’re being simultaneously bombarded by football, tennis, cycling, and the impending Olympics), I give you my phrase of the day and a nugget of insight that becoming a teacher has taught me.

    Penalties is no way to decide a match like that.

    Even I know that 1:1 is a draw. Either that or a certainty if you’re looking at probabilities. Or actual size, if it’s a measurement of scale. But in today’s conversations, more likely a draw. So that’s a close-fought match. According to the rules of the tournament as explained to me by my wife who had them explained to her by someone who understands these things, if it’s a draw after 90 minutes (which is a long time to be running around after a ball even if that is all you’re paid to do, and even though you do get a sit down and an orange at half time) it goes to extra time. Another half an hour. That’s 2 hours running around after a ball. In my heyday I could do a half-marathon in 2 hours, so these guys are doing more than that, I suspect. That wiped me out for days! If it’s still a draw after that it goes to 1d6 penalties. Unclear whether it’s 5 or 3 and, strangely, the rules as written don’t make it any clearer! (Top tip! If you’re going to search up stuff you wouldn’t want to influence your next search, use DuckDuckGo or Qwant). And finally, after that if it’s still a draw, then you get some form of sudden death thingy where they add Total Wipeout obstacles to the field, or throw in a muiltiball bonus, or something like that.

    So, in a nutshell, if you’re tied after 120 minutes, it ceases to be a team game and becomes 1v1. And that, in my Star Trek is better than Star Wars opinion, is why penalties is no way to decide a match like this.

    We should be proud of our national team, win or lose

    Again, I know little of these things but a team made up of the best players eligible to represent England (not Great Britain, not the UK, just England) reached the final of a major competition. That’s a pretty decent performance. And the man in charge looks professional and, according to TES articles, is a decent bloke with good ideas we can adopt in the classroom. Anyone using sport as a reason to be racist, destructive, or generally an unpleasant human being is consuming oxygen they really don’t need to. Someone put a call in for the Inquisitor to have them replaced. Actually, anyone using anything as a reason for the above needs to be replaced.

    It’s a great learning opportunity – it shows you can try your absolute hardest and still not win. It’s a valuable lesson for many in accepting defeat graciously, acknowledging a battle well fought, and as Kipling put it, meeting Triumph and Disaster and treating those two impostors just the same (I paraphrase. If is really rather wonderful).

    I am an outlier

    In teaching, we strive to teach to the top of the class and differentiate to make sure the rest can rise to the challenge. A rising tide lifts all boats and all that. Often, though, you find yourself teaching for the majority of the class and adding additional stretch and challenge for the outliers. The majority of the country appear to have some fondness for this game, it brings them (mostly) pleasure as long as their side wins. It’s people like me who spent the first part of yesterday’s match time watching Good Omens again and the rest of it in bed reading, only finding out the score this morning, who are the outliers.

    We’re the unusual ones! The ones who get nothing from “the beautiful game”. Hell, there are going to be jokes in Unseen Academicals that I’ll never get, and that makes me somewhat sad. I mean, I get most of the musical references in Soul Music, the movie references in Moving Pictures, but there are going to be football references in Unseen Academicals going straight over my head, no matter how good my reflexes are.

    Now I suspect I will never understand fully why teams playing sports brings so much to so many people, but that’s alright. It’s knowing that it does that’s important. It’s recognising that this is their Doctor Who, their Star Trek, their Ministerio del Tiempo, and joining in their happiness. They’re geeks! Just like me. Only their chosen geek topic is different to mine. And that, at the end of the day, when all is said and done, and when all 120 minutes have been played in a game of two halves and a few other bits, is okay.

    Penalties is still a rubbish way to settle the competition, though.

  • Brown Bread Ice Cream Cheesecake

    Brown Bread Ice Cream Cheesecake

    Most of my best baking has been done following a conversation with my wife. I got in to baking New York Cheesecakes following a request from her to bake one for her birthday. Last night we were talking about family favourite recipes and, as it seems no cookery blog is complete without a long introduction to the recipe, here goes. My late father-in-law loved brown bread ice cream. Such a gorgeous malty taste with a nice bit of crunch from the breadcrumbs. Could I replicate that taste and texture with cheesecake? Probably…

    Quick bit of research and it turns out the breadcrumbs aren’t that difficult to do, the malty taste can come from the Horlics (*Other malt beverages are available), and I reckon Malted Milk biscuits will make the perfect base.

    Right. Quick spin around the ingredients, Clive, then back to me.

    The breadcrumbs…

    Oven to 180C.

    • 250g brown bread. I’ve a really good deli a couple of miles away, their date and walnut bread hit the spot perfectly. Blitz it up into largeish crumbs. Not a fine powder, not chunks.
    • 50g butter. Melted. Then cooked a bit more so it goes brown and nutty, just like they needed for the Financiers on the Bake Off last night.
    • pinch of salt
    • very generous pinch of cinnamon.

    Melt the butter in a largeish pan, once it’s foamed and started to go nice and nutty, stir in everything else. Mix well, spread on a baking tray, bake it for half an hour, stirring every 10 minutes so it doesn’t go burnt on the top, uncooked on the bottom. Leave to cool while you get on with…

    The base

    • 175g (ish, err on the side of generous) Malted Milk biscuits, crushed to an even, breadcrumb consistency.
    • 50g butter, melted.

    The usual cheesecake base here, no tricks, nothing unusual. Though you could sling in some more cinnamon if you wanted. Mix butter with biscuits, spread across the base of your 23cm diameter, spring-sided cheesecake tin, bake for 10 minutes at the 180C the oven is already set to.

    Finally…

    The Mix

    And this is where the story really starts…

    • 720g Philadelphia cream cheese. Full fat. No substitutions, alterations, swap-outs, or store’s-own-brand-alternatives. This is the good stuff, this never fails.
    • 250g marscapone. Any old marscapone will do. No elitism here.
    • 300ml soured cream.
    • 75g each of
      • Caster sugar
      • Soft dark brown sugar
      • Horlics or other malted beverage powder
    • 4 eggs
    • Half the breadcrumbs you made earlier

    I’ve been doing this a while now, and I think this is about the right order

    Put the Philly, the marscapone, the sugars, and the Horlics in a bowl and mix. You might have some lumps of soft dark brown sugar in the mix, don’t panic about that. All adds to the texture of the cheesecake in the end.

    Crack in the eggs, all at once, then mix – carefully so you don’t over-mix it – until they’re blended in. Go around the edge of the bowl with a spatula, make sure you’ve got everything. Add the soured cream and mix that in. Finally, add in the breadcrumbs, stir so they’re evenly distributed, then pour onto the base.

    Bake for 45, 46 minutes at the aforementioned 180C. Open the oven a crack, switch it off, let the cheesecake cool in there for a while before transferring to a fridge to chill overnight.

    Serving tip? Run your knife under boiling water before making each cut. They’ll be razor-smooth.

    The Verdict

    I don’t know whether it tastes like brown bread ice cream, but it is wonderfully caramelly, slightly crunchy from the breadcrumbs, and is just plain delicious.

    Share and enjoy!

  • Thai Green Paste

    There are a lot of advantages to making the base pastes for Thai curries yourself. Firstly, you know what goes in them, secondly they’re going to be as fresh as can possibly be, thirdly you get to adjust the ingredients to make them your own. I’ve done this for years, cutting the chilli content down when my kids were younger, now starting to bring it back up to a full-heat version as they’re all getting a lot more tolerant!

    There’ll be a lot of recipes out there on the internet for this, this is the one I use when making it for the family.

    Ingredients:

    • 1/2 tsp White peppercorns
    • 2 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 2 tsp shrimp paste
    • 1tsp salt
    • 4 sticks lemon grass (trim off the dry green bits and the root-ends)
    • 2tsp ginger (galangal if you can get it)
    • 1 kaffir lime leaf
    • 1 tbsp chopped coriander stalk (never have been able to get the root, if you can then go for it – and tell me where you got it)
    • 1 small onion or 5 shallots
    • 1 head of garlic, peeled to give you all the cloves you could possibly want (and then add a couple more, just to be safe)
    • Chillies to taste (see below)

    Method

    Dry-fry the peppercorns, coriander seeds, cumin, and shrimp paste (wrap it in a little foil first) for a couple or three minutes in a frying pan over a medium-high heat. You should be able to move the seeds around with your fingertips and not get burned. This stage smells divine. Really, you should do this with whole spices whenever you’re using them, before you grind them. Makes a difference! Allow to cool and then crush the seeds to powder. Don’t try and crush the shrimp paste, you only make that mistake once!

    Now for the really complicated bit. The chillies. If you want this a full-heat, no-holds-barred, toilet-paper-in-the-fridge paste, whack in ~15 long green chillies. Want less heat? Use less chillies. I substitute green bell peppers or poblanos if I’ve got them with a ratio of 5 hot chillies = 1 poblano or 1/2 a bell pepper. Right now, I’m usually making this paste with 2 or 3 long green chillies and 1 green pepper (de-seeded)

    Put everything in your blender (or go old-school and use a pestle and mortar) and turn it into a smoothish paste.

    Job done. Freeze what you don’t use in an ice cube tray, that way when a recipe calls for a tablespoon of Thai green paste you can chuck in a couple of ice-cubes’ worth and you’re golden.