Heatwave this weekend ??

[Keeping The Dream Alive.]

I'm finding it a bit nippy in the Balearics. It was sunny this morning but I wish I hadn't worn shorts now.

Pumping House or Acid House?

Pumping House!

Balearic Pumping or Commercial Pumping?

Balearic Pumpin!



*if you haven't seen Kevin and Perry Go Large this will mean nothing to you

 

[Cadiz Seagull]

I'm on my way over for 11 days from Thursday, I'll bring some sunshine with me. Going to be 20º here next week

 

[lawros left foot]

I don't think it had appeared in the "Express" yet so I don't think it is credible.

If it's not in the Express, I'm keeping my thermals on, no matter how warm it gets.

 

[CorgiRegisteredFriend]

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.

My thoughts entirely. Now we are in March I reckon it will be happening. Last home game was warm enough for sitting outside there.

 

[The Wookiee]

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

Thanks PL for confirming to all that I am not nuts !!

What is the average temp for this time of the year ?

I would say that if it does get to 17c that is going to be as noticeable to us this time of the year as say reaching the high 20's in July ?

 

[LamieRobertson]

Tesos holmbush centre still trying to flog deicer, rock salt and snow shovels in the foyer ...no chance!

 

[Grapes of Wrath]

Surely not finally having the nsc xmas drink up at the lectern this weekend

Or is Adrian the giraffes stripper bringing her family along this time?

 

[MissGull]

14degrees will still have many sticking on the heating at full whack.

 

[smudge]

Good cos I'll be coming home! (Very hot here in Nassau today by the way!)

 

[Papa Lazarou]

Thanks PL for confirming to all that I am not nuts !!

What is the average temp for this time of the year ?

I would say that if it does get to 17c that is going to be as noticeable to us this time of the year as say reaching the high 20's in July ?

When we get into March you can get some noticeably warm feeling days, as the sun's strength is increasing quite rapidly by now. I'd say about 8C is the norm down here.

Edit: Just found this link... yes about 8 or 9c as an average max.

http://www.yr.no/place/United_Kingdom/England/Worthing/statistics.html

 

[Eksman]

Best dig that ole factor 50 out this weekend and get a disposable BBQ

 

[Ⓩ-Ⓐ-Ⓜ-Ⓞ-Ⓡ-Ⓐ]

 

[Ravids]

Can't wait for the summer, first signs of it came this morning when whilst walking to college I nearly (nearly) took my jumper off!

 

[Raleigh Chopper]

Didn't know they were still going I loved that band.
Where are you seeing them I may go along.

 

[dazzer6666]

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 .....

This. Did it with a big chicken. Worked a treat. Try it.