Well in this case the reputation for "warm beer" is true and I'm willing to die on this particular hill.
Proper cask ale should be served at between 8 and 12C, AKA cellar temperature, cool but not cold. Nothing beats a traditional pint of 'best bitter' in an old pub!
Plenty of people in the UK drink lager and other styles of beer that are more highly carbonated, stronger ABV, and served colder. Personally I'm not a fan but each to their own.
I live about an hour from London in a rural area with loads of great pubs but I find it difficult to find a nice beer in most parts of London. It's much easier to keep a keg of carbonated beer under pressure than a cask ale that you have to finish within a few days of tapping, which is why when a certain proportion of a pub's clientele start drinking other styles it just isn't worth it for the pub to keep real ale. Hopefully it won't become a niche thing.
The one thing AI LLMs seem to be actually quite good at is generating lots of quite 'real'/'genuine' sounding comments and replies, so it really could be bots. It probably doesn't actually take that much effort either in relative terms, if you decide you want to AstroTurf an online space.
It's a shame because it could basically kill discussion on the internet as we know it. It's mad to think it, but in a few years we could be telling younger generations of a time when we wrote words to each other online and it was reasonable to assume that we were talking to a real person...
To be honest zooming isn't great on my 2010 yeti with a physical zoom wheel either.
These systems are always crap in cars because compared to modern phones they feel unbelievably slow; my yeti is now 14 years old but my phone is 2 years old so it's a pretty unfair comparison!
Thanks for the recipe! I hope you don't mind me posting it directly in case the google docs disappears...
Some random Italian pasta sauce recipe
Ingredients
4 - 28oz cans San Marzano Peeled Tomatoes (whole or blended depending on whether you like chunky or smooth, you can also blend 3 cans and add the last one whole for a mix) (tip for shopping for these: prefer DOP if you can afford it and also look for cans with the LEAST amount of ingredients, san marzano “style” is fine) (if the canned tomatoes you buy has calcium chloride added, PUREE IT. Calcium chloride essentially “embalms” the tomatoes making them firm and difficult to break down naturally, ie from heat)
1 - 6oz can tomato paste
1 tsp salt
1 tsp black pepper
1 tsp dry basil
1 tsp dry parsley
1 tsp dry thyme
1 tsp crushed red pepper
1 small/medium yellow onion. Minced.
1 head garlic. Minced.
½ cup extra-virgin olive oil (add between 3 tbsp to up to an entire cup, I like my sauce a bit oilier so I add more)
½ cup red wine (Cabernets or Pinot Noir) (optional)
1 tsp crushed red pepper
2 - 3 bay leaves
Parmesan rind (optional)
Instructions
Heat olive oil in a pot on medium-low. Then add the onions. Cook until onions are translucent.
Add garlic and sauté for 30-60 seconds. Stir constantly to keep garlic from burning.
Add tomato paste and stir until onion, garlic, tomato paste mixture is uniform.
Add all 4 cans of tomatoes into the pot. Add red wine, salt, crushed red pepper, black pepper and bay leaves. Mix well. Partially cover with lid, and simmer on LOW heat for 2+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
Near the 2 hour mark, add basil, parsley and thyme. Remove bay leaves and discard. Mix and taste. Season with additional salt & black pepper if needed.
Bonus
Store & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in the refrigerator for up to 5 - 7 days.
How to freeze: First, let the sauce cool to room temperature – then store in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 months
I'm feeling warmer already, thanks!