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On train, but its running pretty late. Got a text from Justin saying similar.

Cheers!

Part of the reason we cook is to kill harmful bacteria. If you don't cook chicken through, you can end up with loads more than when you started, which is bad.

If in doubt, stick to breast meat. When you think it's done stick a small knife into the center; if it comes out really-bloody-hot it's done.

^^ cheers both. And hope X2 @Howard .

Don't care about the climb, detest early mornings.

9 am on a Saturday?! Bunch of sadists.

Still in. Will be there at quarter past.
If we go past it, anyone mind if we stop quickly at Nirvana (or any other semi decent bike shop). Having brake pad issues.

In, either day.

That way being Rogate or Surrey?

Going through cousins now. Will get a good idea then go pay a visit.

Cheers! Any recommendations for good watchmakers?

Quite like chicory. Used to make a dish with raw chicory filled with lentils, pipperade, spiced walnuts and harissa to dip.

Glycine

A quick question for the hive mind- I want to change the hands on my watch- can't see them in poor light. Where's a good place to go to get this done? Or is it something that can be done at home with basic tools?

Alarm had no effect whatsoever this morning; woke up half an hour ago. Ho hum.

Old canal footpath, on my own, pretty late, and suddenly there's three guys there after my wallet.

Heh, learnt that the hard way a couple of years back..

22- lhl. Because this seems too good to miss.

Following a conversation I had earlier... which parts of London do you think are better at night. Or more interesting. Or that you just like to go to and sit?

For me, I like walking round the banking districts when it's empty. Waterloo bridge with no cars. Or the daftness that is Leicester Square.

B.E. A. Utiful.

The orange monster had its first ride last night in preparation for this... gonnna be a good day.

Should get to gravesend 9.47. And will be on 23c crabon, so we can shake, rattle and roll together :) .

If you want to re-heat risotto, then don't cook it all the way, and leave the cheese out. If you want to re-heat fully cooked risotto, speed is your friend, and balance off liquid and parmesan.

Streatham- will be on train via Victoria.

In, though will meet you at gravesend.

Do you mean quince/membrillo jelly? If the pectins already in there, you may be doomed.

Two possibles- if you're not a vege, add gelatine. It's a cheat, but it'll set and the texture will be fine. I'm guessing the mix is pretty thick already, so start with 1/3rd of what you'd use for water. Soak gelatine- warm jelly to 50 ish degrees- add leaves. Stir and keep stirring periodically until cook.

Option B- put it back on the hob, add a shit load of sugar, and reduce it until it bloody well does as you want and sets. If the mix is already pretty sweet use glucose- won't affect the flavour so much. Though I'm not sure how this will play with the pectin- did you boil it/keep boiling it when adding the pectin?

Awesome, not your usual crash video:

pinkbike.com/news/video--cras­h-nicholi-rogatkin-red-bull-rampage-2015­.html

That gave me the fear..