Posts by Stephen Judd
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It's worth pointing out that Lindsay Beyerstein broke the Scheunemann story over a month ago. I have been waiting to see if TPM would credit her, but if they did, I missed it.
I read her site with great interest - I imagine we'll see a lot of her in a few years.
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"You're looking particularly callipygeous today, love."
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callipygean is one of the most beautiful and underused words in the English language
Underused? Let's face it, there aren't really that many truly beautiful arses around, nor are there many circumstances where it's polite for your admiration to be conveyed to another party.
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I wonder if this will galvanise the less motivated Labour voter. It's certainly the first really non-cuddly announcement we've seen. Perhaps the "it's just time for a change brigade" might ask themselves whether this is the kind of change they want.
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Ah, piper! Yumyumyum. Another one you don't ever see in the fish shop.
A couple of years ago I was staying at Kawau Island and caught several piper off a wharf with a number 12 hook and little balls of bread. And it took me back about 30 years to catching them with my dad. I can't be sure any more, but I think off Mangonui wharf. They are such a classic kid-with-a-handline fish.
The only thing about piper is that they look so otherworldly and fragile that somehow they give me more qualms about killing them than other fish.
I believe you can souse them but I've never had the patience.
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Clams my arse. They will always be cockles to me, or possibly tuangi.
1. Rock cod, gutted and split, cooked skin-side down on a grill over a wood fire, basted with butter.
2. Warehou (or any firm fish), cut in chunks and simmered in a tomato/garlic/parsley sauce until just before cooked (they'll finish on the plate).
3. Sprats, gutted, floured and fried in butter. Bones are the price you pay for deliciousness.
4. Smoked eel (obviously the Anglo-Celtic part of me eats these).
5. Fresh blue maomao, pan-fried. They go off quickly - you have to eat them right away - but they're amazingly tasty. Not available in your fish shop, you'll have to catch them yourself.
6. Kedgeree (clearly Tom IS a gentleman), but I'd stipulate smoked kahawai, which is aggro enough in flavour to stand up to the curry and meaty enough not to fall to bits when you stir it up.
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That's true, Steve, but if they want to promote their beliefs on prime time television they have to pay for it themselves.
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Are you all right, Jeremy? You seem particularly... exuberant today.
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the producer totally ignoring Russell's excellent question
Baldock's a canny guy. Every uncomfortable question was diverted into a discussion of the good he believes he achieves. When he gets tired of of his current career he can probably make a second one schooling politicians about staying on-message.
Also notice the continual repetition of the word "documentary".
It's a pity no one asked Baldock why his programme was funded by TVNZ as Entertainment rather than Documentary/Factual (cf Crimescene). (hat tip to an earlier post by Craig).
If I were a producer of actual documentaries I would be quite cross at Baldock's bald-faced insistence that that's what he's doing.
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I don't think it matters how stupid the concept of "psychics" is.
I think it does. So-called psychics extract large sums of money from a gullible public, preying on their grief and distress, sometimes making it worse. And Baldock is lending them all the credibility of a purported documentary.
The programme does actually do harm, but because we don't see the extra money people waste on paying for psychics or the police resource wasted on pursuing bogus tips or measure the agitation of people being stirred up again, those harms don't get set in the balance.