The Wookiee
Back From The Dead
Apparently is going to be warmer than Ibiza ?
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Heatwave this weekend ??
- Thread starter The Wookiee
- Start date
- Jul 7, 2003
- 47,221
That could simply mean Ibiza is going to have an unseasonably cold weekend.
Not that it's exactly tropical in the Balearics in March anyway.
Norman Baker suck my lozenge
New member
One things for sure,we're bound to see a few scrawny,tattooed,shirtless scratters walking along Lewes road with a can of Stella and a 3 legged Staffie.
Tweet From Casper Ankergren this morning: What is it with English people, as soon as the sun is out, people are wearing t-shirt and shorts!?! It's still only 9-10 degrees
The Wookiee
Back From The Dead
- Thread starter
- #5
Not when the thread title says Heatwave This Weekend !!
Return of the Rev
Well-known member
Surely not finally having the nsc xmas drink up at the lectern this weekend
Gullflyinghigh
Registered User
- Apr 23, 2012
- 4,279
Didn't say it'd be a heatwave in Brighton though...
Having seen that shiny Puffa Jacket he wears I don't think he's in a position to comment on fashion.
- Jul 7, 2003
- 47,221
Yep but your perception of a heatwave might be somewhat different to mine?
Norman Potting
Well-known member
I don't think it had appeared in the "Express" yet so I don't think it is credible.
Hillian1
( . ) ( . )
BBQ could be making it's earliest ever appearance.
I do love a BBQ.
I do love a BBQ.
Papa Lazarou
Living in a De Zerbi wonderland
The latest GFS ensemble* has for Saturday, in our area, a potential maximum of about 14C (although the spread si from about 10C to that point).
It could potentially hit 17C middle of the following week.
See here:
http://www.meteociel.fr/cartes_obs/gens_display.php?x=300&y=179&run=6&runpara=0&type=3&ext=1
* other models are available
It could potentially hit 17C middle of the following week.
See here:
http://www.meteociel.fr/cartes_obs/gens_display.php?x=300&y=179&run=6&runpara=0&type=3&ext=1
* other models are available
banjo
GOSBTS
Return of the Rev
Well-known member
Could be worth brining the trunks,that wsu water slide must be opening soon
Keeping The Dream Alive.
Naming Rights
Will The Swan be relighting the BBQ again then?
When I've had food fresh from the BBQ there it's been pretty good, out of the kitchen it doesn't seem to be as nice.
When I've had food fresh from the BBQ there it's been pretty good, out of the kitchen it doesn't seem to be as nice.
Psychobilly freakout
HellBilly
Heatwave my arse...
Since when is either 11c or 14c a heatwave....
How's this news it is not like there is nothing going on in the world at the moment....
Wellesley
Well-known member
- Jul 24, 2013
- 4,973
I'm finding it a bit nippy in the Balearics. It was sunny this morning but I wish I hadn't worn shorts now.
- Jan 3, 2012
- 16,577
The Ukraine is obviously too far away to matter.
The Stout Yeoman
Master Farter
Could be worth brining the trunks,that wsu water slide must be opening soon
Brining is a process similar to marination in which meat or poultry is soaked in brine before cooking.[2] Salt is added to cold water in a container, where the meat is soaked usually six to twelve hours. The amount of time needed to brine depends on the size of the meat. More time is needed for a large turkey compared to a broiler fryer chicken. Similarly with a large roast versus a thin cut of meat.
Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation.[2] The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes.[2] This leads salt ions to diffuse into the cell, whilst the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis.[2] The salt introduced into the cell also denatures its proteins.[2] The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. This prevents the meat from dehydrating.
In many foods the additional salt is also desirable as a preservative.
Good luck wearing the trunks after that .....