Anyone else notice how fast time is going? i look at TV stars and they got old, its monday and then its monday again without the rest of the week, facks going on? i'm still lookin good though.
Time
+8
Culcheth_White
scottjames30
Mr Magoo
Boggersbelief
Natasha Whittam
wanderlust
boltonbonce
Angry Dad
12 posters
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2 Re: Time Fri Dec 06 2013, 00:36
boltonbonce
Nat Lofthouse
I get up for work at half four and I'm still on here. you people are leading me astray.Nighty night.
4 Re: Time Fri Dec 06 2013, 09:57
Natasha Whittam
Nat Lofthouse
I don't think I've aged in 10 years. People still presume I'm 21.
6 Re: Time Fri Dec 06 2013, 12:31
Guest
Guest
The short answer is, it's all about experience and repetition.
As a child, you're constantly coming across new things which the brain processes at great length to try and fathom out what's going on. So they make a bigger mark in your conscious understanding.
As you get older, you experience less and less which is truly new to you, so your brain doesn't bother processing these events as deeply, because subconsciously, it recognizes what's going on and kind of ignores it.
Hence, when you were younger, your days seemed fuller because your brain was processing every day events in greater depth and this made it feel like you were doing much more with your time and, as a result, time was passing slower.
Add in to this reduced dopamine levels in later life and we all feel that time passes faster, the older you get.
Breadman PhD.
As a child, you're constantly coming across new things which the brain processes at great length to try and fathom out what's going on. So they make a bigger mark in your conscious understanding.
As you get older, you experience less and less which is truly new to you, so your brain doesn't bother processing these events as deeply, because subconsciously, it recognizes what's going on and kind of ignores it.
Hence, when you were younger, your days seemed fuller because your brain was processing every day events in greater depth and this made it feel like you were doing much more with your time and, as a result, time was passing slower.
Add in to this reduced dopamine levels in later life and we all feel that time passes faster, the older you get.
Breadman PhD.
7 Re: Time Fri Dec 06 2013, 12:41
Angry Dad
Youri Djorkaeff
Now i'm more depressed, hope you are not charging for that Breadman. Where's Breadman come from were you a bread delivery man for sunblest or mothers pride?
8 Re: Time Fri Dec 06 2013, 12:46
Guest
Guest
I've spent the last twenty years working as a consultant within the food manufacturing industry, mainly in bakeries.
I just sort of fell into it after university and never stopped.
And you get free bread.
Which is always a winner in my book.
I just sort of fell into it after university and never stopped.
And you get free bread.
Which is always a winner in my book.
9 Re: Time Fri Dec 06 2013, 14:00
boltonbonce
Nat Lofthouse
Why is bread so shite now Breadman? In the old days you always got a good solid crust,but today it's like eating a sponge. Someone told me they steam it,instead of baking it in the traditional way. Is that right? Or is it just me being nostalgic again? I tend to buy foreign bread these days.Breadman wrote:I've spent the last twenty years working as a consultant within the food manufacturing industry, mainly in bakeries.
I just sort of fell into it after university and never stopped.
And you get free bread.
Which is always a winner in my book.
10 Re: Time Fri Dec 06 2013, 14:14
Guest
Guest
Consumer demand, I'm afraid Bonce.
People don't want sharp crusts nowadays. It suggests in their minds that the bread is over-baked and therefore no good.
It's still baked in the traditional way in travelling ovens about 100 yards long but ironically, they use less steam nowadays in the ovens than they used to because it's the injection of steam that gives you a decent crust.
Modern bread (Warbies, Kingsmill, Hovis, etc) is chock full of preservatives and guff because Mrs Public wants a loaf that lasts for 3 or 4 days without going hard, so it now tastes like cardboard.
In France you buy your bread daily (your "daily bread", as it were) and throw away what's left after you've eaten your last meal of the day.
Their bread doesn't need to last 4 days, so they don't fill it full of crap and it tastes better as a result.
When I worked for one particular extremely well known bakery, we produced a loaf that got sprayed with ascorbic acid to give it ten days of shelf life. If you got that stuff on your face it burnt like hell, but it was ok to spray it on bread. Work that one out......
I make me own nowadays.
People don't want sharp crusts nowadays. It suggests in their minds that the bread is over-baked and therefore no good.
It's still baked in the traditional way in travelling ovens about 100 yards long but ironically, they use less steam nowadays in the ovens than they used to because it's the injection of steam that gives you a decent crust.
Modern bread (Warbies, Kingsmill, Hovis, etc) is chock full of preservatives and guff because Mrs Public wants a loaf that lasts for 3 or 4 days without going hard, so it now tastes like cardboard.
In France you buy your bread daily (your "daily bread", as it were) and throw away what's left after you've eaten your last meal of the day.
Their bread doesn't need to last 4 days, so they don't fill it full of crap and it tastes better as a result.
When I worked for one particular extremely well known bakery, we produced a loaf that got sprayed with ascorbic acid to give it ten days of shelf life. If you got that stuff on your face it burnt like hell, but it was ok to spray it on bread. Work that one out......
I make me own nowadays.
11 Re: Time Fri Dec 06 2013, 15:49
Mr Magoo
Youri Djorkaeff
This might make you feel better
http://www.huffingtonpost.co.uk/2013/12/06/masturbation-health-benefits_n_4398184.html
http://www.huffingtonpost.co.uk/2013/12/06/masturbation-health-benefits_n_4398184.html
12 Re: Time Fri Dec 06 2013, 16:00
boltonbonce
Nat Lofthouse
Must be some pretty healthy people on here then. Thanks for the info Breadman. Interesting.Mr Magoo wrote:This might make you feel better
http://www.huffingtonpost.co.uk/2013/12/06/masturbation-health-benefits_n_4398184.html
13 Re: Time Fri Dec 06 2013, 16:50
Natasha Whittam
Nat Lofthouse
Warburton's Super Toastie is the best bread in the world.Breadman wrote:
Modern bread (Warbies, Kingsmill, Hovis, etc) is chock full of preservatives and guff because Mrs Public wants a loaf that lasts for 3 or 4 days without going hard, so it now tastes like cardboard.
I think it's time to retire from the bread industry, I fear your taste buds are fucked.
14 Re: Time Fri Dec 06 2013, 16:52
scottjames30
Nat Lofthouse
ASDA smart price bread for me, it tastes fucking great with tomato soup and an egg in-between .
15 Re: Time Fri Dec 06 2013, 17:19
Guest
Guest
You carry on tucking in, love.Natasha Whittam wrote:Warburton's Super Toastie is the best bread in the world.Breadman wrote:
Modern bread (Warbies, Kingsmill, Hovis, etc) is chock full of preservatives and guff because Mrs Public wants a loaf that lasts for 3 or 4 days without going hard, so it now tastes like cardboard.
I think it's time to retire from the bread industry, I fear your taste buds are fucked.
Just remember, I know what goes in it..........
16 Re: Time Fri Dec 06 2013, 17:24
Guest
Guest
That's because it's basically Kingsmill Soft White in a cheap bag.scottjames30 wrote:ASDA smart price bread for me, it tastes fucking great with tomato soup and an egg in-between .
Allied Bakeries lose about 8p a loaf on it, but if they don't make it, they don't get the shelf space in ASDA for the Kingsmill.
Same with Tesco Value White and Sainsbury's Basics White.
And here's one for you, Aldi's own brand cream crackers are the same as Jacob's but with a different pattern stamped on 'em.
It's all a big con.
17 Re: Time Fri Dec 06 2013, 20:06
Culcheth_White
Andy Walker
Breadman, are you basically saying that bread that we buy from supermarkets etc, is best avoided, because it's full of rubbish? I love freshly baked Waterfields bread and barms etc, is that stuff just as bad for you?Breadman wrote:That's because it's basically Kingsmill Soft White in a cheap bag.scottjames30 wrote:ASDA smart price bread for me, it tastes fucking great with tomato soup and an egg in-between .
Allied Bakeries lose about 8p a loaf on it, but if they don't make it, they don't get the shelf space in ASDA for the Kingsmill.
Same with Tesco Value White and Sainsbury's Basics White.
And here's one for you, Aldi's own brand cream crackers are the same as Jacob's but with a different pattern stamped on 'em.
It's all a big con.
Do you actually think that a breadmaker is a good choice, providing you have the time?
18 Re: Time Fri Dec 06 2013, 20:17
Banks of the Croal
Frank Worthington
I wonder if anyone's died from eating too many Preservatives.
19 Re: Time Fri Dec 06 2013, 20:19
Guest
Guest
Culcheth,
It's not that it's bad for you (although I would avoid Wholemeal bread, as it's got more sugar in it than a bucket full of doughnuts), but it just tastes poor because of all the gunk they put in it to make it last longer.
Not sure what goes on in "in-store" bakeries, as I've never worked in one, but given that the Tiger bread we get from Tesco tastes fine and goes stale after 24 hours, I'd imagine that they don't use the same preservatives you see in commercial plant bakeries.
As for bread-makers, I use ours to mix and prove the dough, then I take it out, shape it and bake it in a tin in the oven.
Crank your oven as high as it'll go because that initial burst of heat is what gives your loaf its spring and lift. And if you want a nice crisp crust, chuck a cup of water onto the bottom of the oven as soon as you put the dough in to create some steam. Then, for the first five or so minutes, use one of those spray bottles people use for spraying plants to periodically wet the top of the loaf. A couple of times should do it.
While you're on, I'd like to apologise for my comments last week on that other thread.
Sometimes I can be an insensitive prick and I'm truly sorry for my comments.
It's not that it's bad for you (although I would avoid Wholemeal bread, as it's got more sugar in it than a bucket full of doughnuts), but it just tastes poor because of all the gunk they put in it to make it last longer.
Not sure what goes on in "in-store" bakeries, as I've never worked in one, but given that the Tiger bread we get from Tesco tastes fine and goes stale after 24 hours, I'd imagine that they don't use the same preservatives you see in commercial plant bakeries.
As for bread-makers, I use ours to mix and prove the dough, then I take it out, shape it and bake it in a tin in the oven.
Crank your oven as high as it'll go because that initial burst of heat is what gives your loaf its spring and lift. And if you want a nice crisp crust, chuck a cup of water onto the bottom of the oven as soon as you put the dough in to create some steam. Then, for the first five or so minutes, use one of those spray bottles people use for spraying plants to periodically wet the top of the loaf. A couple of times should do it.
While you're on, I'd like to apologise for my comments last week on that other thread.
Sometimes I can be an insensitive prick and I'm truly sorry for my comments.
20 Re: Time Fri Dec 06 2013, 20:27
boltonbonce
Nat Lofthouse
Well said Breadman. I must say your insider knowledge has been a real eye opener. Thanks.
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