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Re: Source for theguardian.com

#61

Post by zhte415 »

p4rsec wrote: post #59
danharaj wrote: post #57

Earlier quoted context omitted.

Autocorrect?

I hadn't thought about that, but I suppose it's possible if he was on mobile. However his unusual use of Either twice also makes me wonder if maybe he's foreign and is as confused by English as native speakers are. This language is crazy

> his unusual use of Either twice also makes me wonder if maybe he's foreign and is as confused by English as native speakers are

Non native speaking can be terrible. It's as if American's don't have the letter 'u' on a keyboard.

Re: Source for theguardian.com

#62

Post by littlestymaar »

Antwan wrote: post #25
duckson wrote: post #8

The docs include a recipe for Breton crêpes. :) [1] https://github.com/guardian/frontend/blob/master/docs/99-arc...

This is not even close to bretonne crêpes. Either you use buckwheat floor and water, in which case you are making Galettes. Either you use plain white wheat floor, in which case it's crêpes you are doing. Under no circumstances you can put sugar in it, it's only added at the end. And of course, it's missing the most important ingredient: butter. #notevenclose

This recipe is pretty close to the one given when you buy a bilig (the Breton name for what's called «crêpière» in the recipe) from Krampouz (the most common brand). So I guess it's counts as a legit crêpe recipe :). Of course you don't put too much buckwheat floor, just a tiny bit (a spoon or so) to give just a little bit of taste. And yes, there's sugar in it.

And when it comes to salted crêpes made with buckwheat, there's two variants depending on the region you're in :

- Galettes, from eastern Brittany (Rennes) they are indeed made with just buckwheat floor, water and salt. They are around 1mm thick and have a soft texture. There's traditionally eaten with sausage, in kind of a wrap, and called «galette-saucisse».

- «Crêpes de blé noir», from western Brittany (Quimper), which are made with buckwheat floor, eggs, milk, butter and salt. It can also contains wheat floor. Those are really thin, and have a crispy texture, and are commonly eaten «complètes» with ham, cheese and an egg on top.

Re: Source for theguardian.com

#63

Post by tomalpha »

toyg wrote: post #36
maze-le wrote: post #19

Earlier quoted context omitted.

>> I don't always agree with their opinions or editorials I really don't know why this always has to be pointed out when it comes to classic mass media. I would say: "Good thing" because if you'd always agree, they would be doing a lousy job. Newspapers shouldn't be worldview-repeaters, especially in the op-eds. Lots of people look for validation of their already existing worldviews instead of critically reflecting o…

It's not about the newspaper quality, it's about signaling that the speaker is not a card-carrying supporter of the political faction the newspaper is traditionally associated with. So for the Guardian it translates to "please don't assume I'm a Labour/Green supporter just because I read the Guardian". With the Telegraph it would be Tories/UKIP; and with The Independent (or whatever it's called now) it would be Russi…

This pretty much matches my intent in the OP (whether that came across clearly is, of course, another matter...)

In a possibly vain attempt to try and avoid being trapped inside an echo-chamber of my own views I try and make myself read both the Guardian and the Telegraph alongside the BBC. Similarly CNN and Fox News for US news. Just to try and be exposed to alternate views.

It's possible to find interesting (again, not necessarily ones that I agree with) articles from all of the above media outlets. Some days this is harder than others. Some days I find an article hilarious at first reading, only to think a little, and then feel slightly terrified that someone might actually hold the stated opinions.

(And I realise that the above aren't all encompassing by any means, just more than I might otherwise look at).

Re: Source for theguardian.com

#64

Post by tomalpha »

toyg wrote: post #55
maze-le wrote: post #54

Earlier quoted context omitted.

>> "please don't assume I'm a Labour/Green supporter just because I read the Guardian" So, its essentially an apology for being an open minded conservative... Sounds pretty much like a premature capitulation to the bigots. But at least I know where its coming from. I've been questioned: "What? you are reading FAZ?!?!?"[0] (with undertones of "how dare you" and "what kind of leftist are you?"). Its a shitty state of a…

> Its a shitty state of affairs, when you are judged based on the sources you read. I think it's a natural state: sources inevitably influence your view of the world, and most people only consume one source for any given media, so it's not illogical to desume that you will be influenced primarily by that one source. I completely agree that consuming a multiplicity of sources is a Good Thing.

Completely agree, but it doesn't stop me thinking that others are likely judging me for what media I consume.

Re: Source for theguardian.com

#65

Post by stass »

dnomad wrote: post #48
swarnie_ wrote: post #31

Earlier quoted context omitted.

The Guardian is both commercial and pretty left wing, i prefer a more balanced view of my news.

The Guardian is one of the most balanced news providers out there and you'd be hard pressed to find a more balanced English-speaking organization. A recent, concrete example of this is all the breathless reporting about Chinese camps containing a "million" Muslims. The story was complete hogwash [1] that was breathlessly hyped by every American news organization. The Guardian provided the most restrained and actually…

WSJ, Economist, FT and New Yorker are all western publications, and way closer to providing an balanced journalism. Guardian destroyed their own reputation in the last two years by openly publishing paid pieces and propaganda, even advocating for property seizure (see all their articles on “nationalization” of FB). Economist/New Yorker on the other hand are great examples of a quality left-biased publication.

Re: Source for theguardian.com

#66

Post by laumars »

p4rsec wrote: post #59
danharaj wrote: post #57

Earlier quoted context omitted.

Autocorrect?

I hadn't thought about that, but I suppose it's possible if he was on mobile. However his unusual use of Either twice also makes me wonder if maybe he's foreign and is as confused by English as native speakers are. This language is crazy

English is my first language and I barely manage to string together a coherent sentence. It honestly impresses me when people learn English as a second / third / whatever language.

But then on the other hand I can code in more than a dozen different computer languages; so I guess my parents didn't compile me to communicate with other humans.

Re: Source for theguardian.com

#67

Post by foobarbazetc »

swarnie_ wrote: post #31
ceolin wrote: post #10

One more reason to support them. Even if you don't always agree with their opinions, it's nice to move away from commercial journalism and keep things as open and transparent as possible.

The Guardian is both commercial and pretty left wing, i prefer a more balanced view of my news.

There’s no such thing as balance when it comes to the truth.

Re: Source for theguardian.com

#69

Post by kaelig »

Antwan wrote: post #25
duckson wrote: post #8

The docs include a recipe for Breton crêpes. :) [1] https://github.com/guardian/frontend/blob/master/docs/99-arc...

This is not even close to bretonne crêpes. Either you use buckwheat floor and water, in which case you are making Galettes. Either you use plain white wheat floor, in which case it's crêpes you are doing. Under no circumstances you can put sugar in it, it's only added at the end. And of course, it's missing the most important ingredient: butter. #notevenclose

I am the author of this file. As one of the comments guessed, I was making them for my team.

Agreed about the butter, very important! That's why the recipe mentions "paint the crêpe with butter".

This is a family recipe carried over generations from the Pays du Léon. There are many sub regions in Brittany so I would not be surprised if your family's recipe differs.

The other part of my family comes from Rennes, where galettes (buckwheat crêpes) come from. There are also many recipes for the batter of galettes.

In other words: please try my family's recipe! My grandmother who just passed away would have loved to hear what you think :) (she must have made thousands of them along her life!)

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