simon12
Landlord.
Heres the 2009 opinion of a war/weapon historian which is obviously the best source
Basically climate change is just like the Nazis
Basically climate change is just like the Nazis
Heres the 2009 opinion of a war/weapon historian which is obviously the best source
Basically climate change is just like the Nazis
Heres the 2009 opinion of a war/weapon historian which is obviously the best source
Basically climate change is just like the Nazis
Cheers, it's my first year attempting to grow anything and I might have overdone it with 59 plants of 34 varieties. The freezer is full of 'em and I've got 8ish litres of various hot sauce, mostly near 100% chilli, not to mention the jars of powder and pickled ones.All those chillies will supply a fair bit of wind. An impressive haul!
I pulled these chillies from the garden this week. Hardly nippy, not that it matters because weather isn't climate and Cambridge isn't the globe.
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Impressive! How's the date palms and bananas coming along, y'know, the stuff that the warmists were saying we'd be growing, 20 odd years ago? Remember Viner, the dude who said around the same time that our kids wouldn't know what snow looked like lol. Ye - weather isn't climate, but pieces of the jigsaw of it. Cambridge isn't the globe, true, but neither is any of the other tiny bits of the world which Schukman (sp?) can't wait to needlessly but gleefully inform us of when they have their hottest day for 30 years or summat and that we should all be slack-jawed in horror and regret at 'what we've done'. Tyndall will be turning in his grave.
Giving them away mostly, as jars of chutney/pickle/sauce etc... I've got a load of Trinidad perfume in the freezer, which have the awesome pungent fruitiness of a habanero but without the heat, and I'm going to do some brewing with them. I'm thinking a lambic or perhaps an IPA. I haven't a clue what to do with the superhots. I should send some to Gunge.Wow! But what are you going to do with them all!!
Trinidad perfume sounds awesome, I'll suggest my wife grows some next season. I love making pickled chillies and adding them to stews, curries, tomato sauces etc.Giving them away mostly, as jars of chutney/pickle/sauce etc... I've got a load of Trinidad perfume in the freezer, which have the awesome pungent fruitiness of a habanero but without the heat, and I'm going to do some brewing with them. I'm thinking a lambic or perhaps an IPA. I haven't a clue what to do with the superhots. I should send some to Gunge.
Nice haul. Looks like some nice baccatum var. there - lemon drop, Tinkerbell / friars hat? Looks mostly annuum though, I'm thinking Jamaican mushroom at 10 o clock? Fancy a seed swap? I'll pm you what I've got if you're up for it.I pulled these chillies from the garden this week. Hardly nippy, not that it matters because weather isn't climate and Cambridge isn't the globe.
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I wish you well, also, Gunge. But, in all seriousness here - no piss taking - I cannot comprehend what the "it" is that I have fallen for.Seriously, you guys have fallen for it hook, line and sinker. But I still wish you well.
Yup, the other baccatum are the aji Peruvian on the bottom right and the aji omnicolor on the top left. Also some chinense, the chocolate habs on the right, the orange habs to the left of them, and the golden ghosts up and to the left of the orange habs. The long ones are space chillies. I'd love to do a seed swap, but I didn't keep many as they were grown open pollination.Nice haul. Looks like some nice baccatum var. there - lemon drop, Tinkerbell / friars hat? Looks mostly annuum though, I'm thinking Jamaican mushroom at 10 o clock? Fancy a seed swap? I'll pm you what I've got if you're up for it.
Hi!as possibly one conspiracy theorist to another
If man has started a climate change so huge over say the last 100 years or so it'll take the same time or longer to stop or slow it...
Except that they aren't. We know exactly the ratio of carbon isotopes in plants, fossil fuels and pre-industrial air, and they're all different, so we can take samples now and work out what proportion comes from which source. About half of the billions of tonnes of CO2 we've released by burning fossil fuels is in the air and about half has been dissolved in the oceans. In total, about a third of the CO2 in the air comes from us burning fossil fuels.The plants will lap up the extra co2 so greater crop yields as long as we dont cut them all down.
I'm sure the climate modellers had never considered that it had something to do with the sun or water! You should send them an email. Anyway, we aren't talking about "long term" models, changes over thousands of years, but things happening in 10s or 100s of years.The long term climate models have overshot reality they need to take more account of water vapour and the sun (free tip to anyone working on the climate models ).
I don't think anyone thinks CO2 is evil, but the stuff from fermentation is a) negligible, and b) green because the carbon was taken out of the atmosphere by the barley in the first place.If you really believe co2 is evil remember we are producing co2 when we ferment. - maybe we should STOP to save the planet?