What Do We Think About Climate Change

No, we aren't disappointing. You were sitting and waiting for a response you could argue with, and we accommodated you.

Yes, you should have.

I didn't accuse you of attempting to deceive us; I commented that you probably copied and pasted info from a deceptive site. Which means you were the deceived (and gullible) one....

I don't even know where to start with that one; I'd have to write a book. So I won't touch it.

Your grandmother sounds like a smart woman; you should follow her advice.

You're the one who made the post on the subject; evidently you thought at the time it was important. Have you suddenly changed your mind?

Well, I'll definitely agree with you on that one....

Am I right in assuming you actually know the difference between a good Italian Ricotta Cake recipe and a bad one? If so, I'd appreciate you sharing a good one when you find it.

In between working 12 hours a day (or night) and arguing with people on the internet, I do a fair amount of cooking. But unfortunately, my expertise with tasty, reasonably authentic Italian cooking begins and ends with being able to make a decent focaccia....

 

ya but that level of sloppy research invariably is found in the deniers claims over and over again

countless examples later and one can only suggest there is a pattern going on here

Jim
yes, I could have answered your question about what level of anthropomorphic emissions would be acceptable directly, but it was a trick question, because its premise was once again faulty

any level beyond the natural variability of the recent age is bound to be bad for any species evolved within the recent age
that level being consistently somewhere between 200 and 300 over the last 800,000 years

my suggestion is that we hold total co2 atmospheric concentration with in that range was perfectly sound advice although my reasoning may not have been as clear as you would have liked it

we should be on an ever decreasing diet of fossil based fuels
we should be ahead of the curve in terms of alternative fuels
we should be developing and profiting from technologies that make use of these new fuels
we should be kicking *** economically except for the piss poor politicians selling us out at every turn
there is no energy crisis there is only a self interest crisis
that and a desperate need for a revolution

simple reality is that we could be burning carbon neutral fuel sources and not have this issue of an ever increasing level of atmospheric co2

in short
I answered your questions
you just didn't like the answers

what I have noticed though is that you ignored most of the answers

cheers
B

 

Bluff, bluster and endless platitudes.

What else would we expect from the

Master of ********



My questions were very straightforward. If you expect to reduce atmospheric CO2 levels by cutting emissions, because it is your contention that humans have cause all or most recent CO2 rise, then what level is acceptable? What achievable emission level (we know that a 90% reduction IS NOT achievable by any means) corresponds to what CO2 level and trend in the past? Why will you not answer these questions? In the end, the answers are in the graphs above for all to see, so you can go on being coy about it all you want, the truth is in the numbers:

CO2 levels were rising long before anthropogenic emission could have possibly been a factor in that rise.

And still no answer on what would falsify the narrative. If it's a bona fide hypothesis, as you contend, then it must be falsifiable under some set of circumstances. So what are those circumstances?


Jimbo

 

Really? Name one.

Jimbo

 

I will own up to being the one who accused you of trying to mislead us. It is hard to see how it could be otherwise, since the very first thing that showed up in the Norwegian link that you posted was a headline that the Norwegian glaciers are melting... really impossible to miss in my opinion.

However, if you truly and legitimately missed it, then I apologize for the accusation.

 

There must be several dozen italian cheese cake recipe, some good some not so good.
The difficulty in the ricotta cake is to achieve the pastry base and cover to remain moist yet cooked.
I have been doing the same ricotta cake for a long time and wanted to see if someone had a better idea to achieve the said results.
Basically the one that seem to be good, are more or less the same as the one I do. I found a german one that does not use pastry base but incorporates the flower and almond flower in the ricotta cream and poors it all in a mold...hum...wasn't game to try that one.

To do a good Ricotta Cake, (Crostata di ricotta) you must start with the base, that is pasta frolla.
The traditional recipie for pasta frolla is very easy to remember.
4,3,2,1
That goes for
400g of flower
300g of sugar
200g of butter
100g of egg yolk

I change the flower up a bit and the sugar down a bit to make it less heavy.
So 450/250/200/100. 100 grams of eggs is 2 yolk and one whole egg.

take the butter cold from the fridge (no don't soften it up, disregard the hundred of reciepe that say so) and place the butter in cubes and the flower in a food processor, and work it to crumbs.
Put the flower/butter in a circle on the table and add the sugarin a circle on top and the eggs in the center.
Work it the lest time possible to get an even consistency, roll it in a ball and wrappet it in plastic wrap and put in the fridge for 2 hours or overnight.

The ricotta filling goes like this:

One kilo fresh ricotta, (possibly not the one they sell in pots in the supermarket)
4 eggs
250g sugar
one lemon zest
one orange zest
1/2 spoon of cinamon
1/2 spoon of vanilla essence
If you don't hve anything against sultanas, add 40 grams washed and dried after the filling is done.

Add all the ingerdients for the filling in your food processor ( minus the sultanas) and work into a cream. Those who now say they need to boil the mixture need their head examined.

Get your pasta frolla out of the fridge. Get a ten inch dismontable mold and cut baking paper to cover it inside...base and walls of course. Yes it will crumble. You won't get it perfect. Place the paer cut out on the table and stretch half your pasta frolla with a rolling pin over the paper. This will allow you to pick the base up and put it in the mold without swearing.
Tuck the base in with the paper and all round. If necessary cut stripes of pasta and fill in the sides pressing with your fingers.
Poorthe mixture in the cake base.
With the remaining frolla, make either another circle to cover it all, or thin strips to make a lattice and cover it that way.

Preheat oven at 180C or 170 if fan forced. Cook for aprox 60 minutes.
Keep an eye on it because it may turn dark too quickly before the inside is cooked. If so turn the heat down a tad. You will also need to find the best position for the shelf in your oven.
You will know it is cooked inside by using a skewer. It is cooked when the skewer comes out clean.

It is an easy cake to make but it takes practice to get it good every time.
Usualy as with any dish, the say is that it takes 20 goes at it.

 

The test will be when it cools down and I can cut it.
Those cracks will close when it cools. At the moment it raised a lot. it will come down some 1 or two centimeres.

 

A very thorough set of instructions, Marco. Thank you.

 

Why?
Don't say things like that, no one here know the answer of this complicate topic.
It is rather narrow minded to make a statement like that just because he disagree with you.
The beauty of a forum is to disagree. You have to learn that and be respectfull to other members.
Daniel

 

Horsefeathers!

 

Ditto.

 

I agree with Boston on many threads and salute him . On climate I disagree and don't believe. Boston may have similar thoughts about the opinions I hold and I am OK with that.

P.S., Boston, I read Red Jacket's speech and thought it was very moving. The missionaries really missed the boat when they refused to offer their hand in friendship. Stupid of them.

 

Troy...I may have actually found what I was looking for yet dismissed it for no reason.
This are my thoughts.
If the objective is to get a cooked yet moist and soft pastry, the objective is clearly less oven time.
So it stands to reson that if the filling is pre cooked it will cut down oven time big time.
I tried the "boiling the ricotta cream" and burned it despite all precautions. The cheese and egg mixture is extremely delicate so no boiling over an electric stove is posible....however....there is bagn marie and that I think is the answer to my search. Precook the ricotta on bagn marie and reduce the oven time to probably 30 or 40 minutes.

I made 2 cakes yesterday so it will take me a week to get rid of them unless I take them to the office.
So it may be next week for the next cake.
Hooroo
Marc

 

Daniel, what little credibility Boston had, went down the toilet with his idiotic "truther" posts. But that's just my opinion, and respect is earned not awarded.

 

Now this little beauty accords the AGW KoolAid Club with just the degree of ridicule they deserve.............

http://www.pjtv.com/v/3485