I've not got round to writing this one yet, but as Pancake day is only a week away, I really should get a move on!
In the meantime try this site http://en.wikipedia.org/wiki/Shrove_Tuesday for an overview,
and here http://www.deliaonline.com/cookeryschool/howto/how_0000000025.asp for instructions for making your own pancakes.
Monday, January 31, 2005
School Qualifications Explained!
After a few whiskys on Friday night, I was asked to explain school qualifications in the UK.
Which do you get first, an A level or an O level? What is a GCSE? I'm not sure I gave the most coherent response, so I am explaining it here.
When I started at secondary school in 1985 the situation looked like this:
Students would either study towards O levels (Ordinary Levels) or the CSE (Certificate of Education). The O level was an exam based qualification, whereas the CSE was more technical/vocational, and was generally viewed as a soft option. At the Age of 16, O level students would either join the workforce, or continue their education by taking three subjects at A level (advanced level). Assuming your A level results were satisfactory, and the student had the inclination, they would then go on to take a bachelors degree aged 18.
The Situation in 1990
When I completed secondary school and started flipping burgers the O level and CSE had been retired and the GCSE (General Certificate of Education) had been introduced. The aim of the GCSE was to be a one-size-fits-all qualification, with the A-C grades being equivalent to the O' level and the D-G grades being equivalent to a CSE. Classes were often grouped by ability and different exam papers were used for different academic groups, to ensure the grades represented 'positive achievement' rather than 'degrees of failure'.
The GCSE differed from the O' level because it examined coursework and exam results. Teachers were unhappy about the additional workload this introduced, and this caused a lot of teachers strikes at the time. A compromise was eventually agreed and the first GCSE exams were taken in 1988.
Another major change was the introduction of the AS level (Advanced Supplementary). The problem with the A' level was that it required students to specialise to just three subjects between ages 16-18. To allow greater flexibility, the AS level was introduced in 1989. The AS level was equivalent to half an A' level, and took one year to complete. These did not take over from A' levels, they were an additional qualification. Students would take 2-3 A levels alongside 1-2 AS levels.
The year 2000
In the year 2000, the A'level and AS level qualifications were overhauled. The courses were designed to be modular and the A level was split into two parts, the AS and the A2.
The AS (now standing for Advanced Subsidiary)is a standalone qualification and is still valued at half an A level. It consists of three modules and is assessed halfway through the A level course (age 17). The A2 is the second part of the A level qualification and is made up of a further 3 modules.
The new A levels are approx 70% exam, 30% coursework, with the A2 containing more demanding material than that covered in the AS level.
The Future
What next? Every year GCSE and A level results improve, with more and more people getting top grades. This leads to debates in the media about whether exams are being "dumbed down", and whether the qualification system should be completely overhauled and a new diploma system introduced.
Incidentally my secondary school was recently advertising for a new head teacher at an unprecedented salary of £100k. As this Evening Standard article reveals the school is going through a bit of a rough patch, with only 28% of students achieving A-C grades in their GCSE's - half the national average of 53%. *sigh* it all went downhill after I left...
Which do you get first, an A level or an O level? What is a GCSE? I'm not sure I gave the most coherent response, so I am explaining it here.
When I started at secondary school in 1985 the situation looked like this:
Students would either study towards O levels (Ordinary Levels) or the CSE (Certificate of Education). The O level was an exam based qualification, whereas the CSE was more technical/vocational, and was generally viewed as a soft option. At the Age of 16, O level students would either join the workforce, or continue their education by taking three subjects at A level (advanced level). Assuming your A level results were satisfactory, and the student had the inclination, they would then go on to take a bachelors degree aged 18.
The Situation in 1990
When I completed secondary school and started flipping burgers the O level and CSE had been retired and the GCSE (General Certificate of Education) had been introduced. The aim of the GCSE was to be a one-size-fits-all qualification, with the A-C grades being equivalent to the O' level and the D-G grades being equivalent to a CSE. Classes were often grouped by ability and different exam papers were used for different academic groups, to ensure the grades represented 'positive achievement' rather than 'degrees of failure'.
The GCSE differed from the O' level because it examined coursework and exam results. Teachers were unhappy about the additional workload this introduced, and this caused a lot of teachers strikes at the time. A compromise was eventually agreed and the first GCSE exams were taken in 1988.
Another major change was the introduction of the AS level (Advanced Supplementary). The problem with the A' level was that it required students to specialise to just three subjects between ages 16-18. To allow greater flexibility, the AS level was introduced in 1989. The AS level was equivalent to half an A' level, and took one year to complete. These did not take over from A' levels, they were an additional qualification. Students would take 2-3 A levels alongside 1-2 AS levels.
The year 2000
In the year 2000, the A'level and AS level qualifications were overhauled. The courses were designed to be modular and the A level was split into two parts, the AS and the A2.
The AS (now standing for Advanced Subsidiary)is a standalone qualification and is still valued at half an A level. It consists of three modules and is assessed halfway through the A level course (age 17). The A2 is the second part of the A level qualification and is made up of a further 3 modules.
The new A levels are approx 70% exam, 30% coursework, with the A2 containing more demanding material than that covered in the AS level.
The Future
What next? Every year GCSE and A level results improve, with more and more people getting top grades. This leads to debates in the media about whether exams are being "dumbed down", and whether the qualification system should be completely overhauled and a new diploma system introduced.
Incidentally my secondary school was recently advertising for a new head teacher at an unprecedented salary of £100k. As this Evening Standard article reveals the school is going through a bit of a rough patch, with only 28% of students achieving A-C grades in their GCSE's - half the national average of 53%. *sigh* it all went downhill after I left...
Sunday, January 23, 2005
The Burns' Supper Explained!
Ok, you know what a Haggis is, and you know who Rabbie Burns was. Now to find out what a Burns’ Supper is…
The tradition of holding a Burns Supper began in Ayrshire, three years after Robert Burns’ death. The first Supper was held by some of Burns’ old friends in memory of the bard, and the concept quickly spread across Scotland. The tradition has continued ever since, and suppers are held every year on Burn’s birthday, in places as far a field as America, India, China, Russia and Kenya.
The whole premise for the evening is the celebration of the life and works of Robert Burns. Though the exact format will vary, core components are poetry, pipers and of course the Haggis.
The evening starts with the Master of Ceremonies welcoming everyone to the supper, and reciting the Selkirk Grace:
Some hae meat and canna eat,
And some would eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.
Burns’ used the grace when visiting the Earl of Selkirk, hence its name.
fter the Grace comes the highlight of the evening: The piping of the Haggis! Everyone will be expected to stand, and should ensure they have a full glass to toast the Haggis. The Haggis will be bought into the room by the Chef (Perry?), accompanied by the bagpipes. Once the Haggis has arrived at the top table, Burns’ famous poem ‘Ode to a Haggis’ will be performed.
The poem is generally recited with much enthusiasm, and during the third verse, the performer will slice open the Haggis.
Once the Ode has been performed it will be met with rapturous applause (hopefully). The Master of Ceremonies will then lead a Toast to the Haggis. Basically you hold your glass of whisky in the air and say “To the Haggis!”.
Once the Ode and Toast have been performed, dinner is served.
After the meal, comes the entertainment. The exact format will vary, but you should expect to hear performances of the works of Burns such as "My Luve is Like a Red Red Rose", "Rantin', Rovin' Robin", "Tam O'Shanter", "To a Louse" or "For a' that and a' that".
The speaker will then describe the life of Robert Burns. This is typically a mixture of historical fact, and comic genius. The speech will conclude with a toast to Robert Burns "To the Immortal Memory of Robert Burns!".
Next comes the Toast to the Lassies (ladies). The toast will be delivered by a man, and will be a humorous toast designed to praise the role of women in the world today. Bonus points are awarded for including quotations from Burns in the toast. The toast concludes: "To the Lassies!"
Of course the lassies have a right to reply to the men’s toast. The luck lassie performing the toast will thank the men for their kind(?) toast – and will then attempt to upstage the men with an even more witty toast, again making use of the works of Burns.
At this point, when everyone is suitably fed, and alcohol has relaxed the guests sufficiently, the dancing will commence.
At the end of the evening, the Master of ceremonies will thank everyone for making the evening a great success, and will lead everyone in singing Auld Lang Syne, probably Burns’ most famous song.
The tradition of holding a Burns Supper began in Ayrshire, three years after Robert Burns’ death. The first Supper was held by some of Burns’ old friends in memory of the bard, and the concept quickly spread across Scotland. The tradition has continued ever since, and suppers are held every year on Burn’s birthday, in places as far a field as America, India, China, Russia and Kenya.
The whole premise for the evening is the celebration of the life and works of Robert Burns. Though the exact format will vary, core components are poetry, pipers and of course the Haggis.
The evening starts with the Master of Ceremonies welcoming everyone to the supper, and reciting the Selkirk Grace:
Some hae meat and canna eat,
And some would eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.
Burns’ used the grace when visiting the Earl of Selkirk, hence its name.
fter the Grace comes the highlight of the evening: The piping of the Haggis! Everyone will be expected to stand, and should ensure they have a full glass to toast the Haggis. The Haggis will be bought into the room by the Chef (Perry?), accompanied by the bagpipes. Once the Haggis has arrived at the top table, Burns’ famous poem ‘Ode to a Haggis’ will be performed.
The poem is generally recited with much enthusiasm, and during the third verse, the performer will slice open the Haggis.
Once the Ode has been performed it will be met with rapturous applause (hopefully). The Master of Ceremonies will then lead a Toast to the Haggis. Basically you hold your glass of whisky in the air and say “To the Haggis!”.
Once the Ode and Toast have been performed, dinner is served.
After the meal, comes the entertainment. The exact format will vary, but you should expect to hear performances of the works of Burns such as "My Luve is Like a Red Red Rose", "Rantin', Rovin' Robin", "Tam O'Shanter", "To a Louse" or "For a' that and a' that".
The speaker will then describe the life of Robert Burns. This is typically a mixture of historical fact, and comic genius. The speech will conclude with a toast to Robert Burns "To the Immortal Memory of Robert Burns!".
Next comes the Toast to the Lassies (ladies). The toast will be delivered by a man, and will be a humorous toast designed to praise the role of women in the world today. Bonus points are awarded for including quotations from Burns in the toast. The toast concludes: "To the Lassies!"
Of course the lassies have a right to reply to the men’s toast. The luck lassie performing the toast will thank the men for their kind(?) toast – and will then attempt to upstage the men with an even more witty toast, again making use of the works of Burns.
At this point, when everyone is suitably fed, and alcohol has relaxed the guests sufficiently, the dancing will commence.
At the end of the evening, the Master of ceremonies will thank everyone for making the evening a great success, and will lead everyone in singing Auld Lang Syne, probably Burns’ most famous song.
Haggis Explained!
According to the legend, the haggis is a small four-legged Scottish Highland creature, which has the limbs on one side shorter than the other side. This means that it is well adapted to run around the hills at a steady altitude, without either ascending or descending. However a haggis can easily be caught by running around the hill in the opposite direction.
No, its no good, I can’t keep this up. The story you see above (or variations) are frequently told to the gullible tourist visiting Scotland. Should you carry on listening the teller would doubtless regale you with stories of the Haggis Hunt (when they are in season), and how much better wild haggis taste than their farmed counterparts. These stories are untrue: the Haggis is basically a sort of sausage.
A survey in 2003 found that a third of American visitors to Scotland believed the haggis was a creature. A quarter believed that you could hunt and catch it! The full story can be found on the link below:
http://news.bbc.co.uk/1/hi/scotland/3240190.stm
It is interesting to note that this rumour has spread into the internet age with this site offering live webcams where you can hunt haggis from the comfort on your own bedroom, an appeal to save the haggis here, and sightings of a heap of haggis in Nevada here (‘heap’ allegedly being the collective noun for haggises).
Many articles about the Haggis claim the plural of haggis is haggi. As the word is not from Latin this is incorrect – the plural is haggises.
Anyway, enough of this frivolity; what is haggis?
In fact, it's a logical food for people who once had to feed families on tight resources. Each winter, a farm family would sacrifice an adult sheep or two so the sparse grazing land could support the spring lambs. They'd kill an animal and use every part. The haggis is made with a sheep's stomach as a casing. It is filled with oats, onions, spices and the other edible organs that are cooked first and then chopped up. These are called "pluck," -- things plucked from the sheep carcass -- and include the "lights," or lungs. The haggis is basically a big, round, spicy sausage.
Variations include ‘Mock Haggis’ which is basically all of the ingredients above fried up in an open pan, rather than being stuffed into a sheep’s stomach, and Battered Haggis (Haggis in Batter) which is available with chips in Scottish Fish and Chip shops (ask for a haggis supper)
Vegetarian Haggis is readily available, and recipes can easily be found on the internet.
Haggis is traditionally served with mashed neeps ‘n’ tatties.
Neeps = turnips
Tatties = potatoes
I think we are all clear on what a potato is, but what is a turnip? Over to the Times newspaper for an explanation:
The Times published this letter from Dr Nick O'Donovan, of Havant, Hampshire:"Sir, Here on the South Coast, when I go to my local vegetable shop and ask for swede I am given a large, orange- fleshed vegetable. If I ask for turnip I receive a much smaller, whitish vegetable with a green top. When making the same request for these vegetables when staying at my in-laws¹ in Middlesbrough, the orange vegetable is proffered when requesting turnip and the smaller green-topped vegetable when requesting swede. I wonder at which junction of the M1 this nomenclature changes, and why?"That letter drew these replies from other readers:
"A survey of the company tearoom suggested the border to be Yorkshire, with Nottinghamshire and Cheshire clearly in the 'South'. Lancashire is divided, with Manchester supporting the South but other areas applying the northern interpretation. Middlesbrough and Tyneside clearly follow the northern option but the Central North and Cumbria revert to southern ways. On very small samples the Irish Republic and New Zealand appear to follow the northern pattern while the US opted for southern. Australia is apparently too dry to grow either vegetable. ." Mark Wilson, c/o Delta Biotechnology, Nottingham.
"Here in the far South West we receive a large orange vegetable when asking for a turnip. I understand that if you require what in my youth in the South East was called a turnip you have to ask for a 'white turnip'. Incidentally, turnip of the orange variety is an essential ingredient of a Cornish pasty." - Mrs Ruth Parker, Mousehole, Penzance, Cornwall
"Alas, I cannot answer Dr O'Donovan's question. But perhaps he should note that in Northern Ireland the big orange thingy is a turnip, the small whitish one a white turnip, and a Swede is the England football coach. - Peter Tray, London N12.
So there you have it. Glad we cleared that one up. I guess we will just have to wait and see what gets served up on Saturday….
No, its no good, I can’t keep this up. The story you see above (or variations) are frequently told to the gullible tourist visiting Scotland. Should you carry on listening the teller would doubtless regale you with stories of the Haggis Hunt (when they are in season), and how much better wild haggis taste than their farmed counterparts. These stories are untrue: the Haggis is basically a sort of sausage.
A survey in 2003 found that a third of American visitors to Scotland believed the haggis was a creature. A quarter believed that you could hunt and catch it! The full story can be found on the link below:
http://news.bbc.co.uk/1/hi/scotland/3240190.stm
It is interesting to note that this rumour has spread into the internet age with this site offering live webcams where you can hunt haggis from the comfort on your own bedroom, an appeal to save the haggis here, and sightings of a heap of haggis in Nevada here (‘heap’ allegedly being the collective noun for haggises).
Many articles about the Haggis claim the plural of haggis is haggi. As the word is not from Latin this is incorrect – the plural is haggises.
Anyway, enough of this frivolity; what is haggis?
In fact, it's a logical food for people who once had to feed families on tight resources. Each winter, a farm family would sacrifice an adult sheep or two so the sparse grazing land could support the spring lambs. They'd kill an animal and use every part. The haggis is made with a sheep's stomach as a casing. It is filled with oats, onions, spices and the other edible organs that are cooked first and then chopped up. These are called "pluck," -- things plucked from the sheep carcass -- and include the "lights," or lungs. The haggis is basically a big, round, spicy sausage.
Variations include ‘Mock Haggis’ which is basically all of the ingredients above fried up in an open pan, rather than being stuffed into a sheep’s stomach, and Battered Haggis (Haggis in Batter) which is available with chips in Scottish Fish and Chip shops (ask for a haggis supper)
Vegetarian Haggis is readily available, and recipes can easily be found on the internet.
Haggis is traditionally served with mashed neeps ‘n’ tatties.
Neeps = turnips
Tatties = potatoes
I think we are all clear on what a potato is, but what is a turnip? Over to the Times newspaper for an explanation:
The Times published this letter from Dr Nick O'Donovan, of Havant, Hampshire:"Sir, Here on the South Coast, when I go to my local vegetable shop and ask for swede I am given a large, orange- fleshed vegetable. If I ask for turnip I receive a much smaller, whitish vegetable with a green top. When making the same request for these vegetables when staying at my in-laws¹ in Middlesbrough, the orange vegetable is proffered when requesting turnip and the smaller green-topped vegetable when requesting swede. I wonder at which junction of the M1 this nomenclature changes, and why?"That letter drew these replies from other readers:
"A survey of the company tearoom suggested the border to be Yorkshire, with Nottinghamshire and Cheshire clearly in the 'South'. Lancashire is divided, with Manchester supporting the South but other areas applying the northern interpretation. Middlesbrough and Tyneside clearly follow the northern option but the Central North and Cumbria revert to southern ways. On very small samples the Irish Republic and New Zealand appear to follow the northern pattern while the US opted for southern. Australia is apparently too dry to grow either vegetable. ." Mark Wilson, c/o Delta Biotechnology, Nottingham.
"Here in the far South West we receive a large orange vegetable when asking for a turnip. I understand that if you require what in my youth in the South East was called a turnip you have to ask for a 'white turnip'. Incidentally, turnip of the orange variety is an essential ingredient of a Cornish pasty." - Mrs Ruth Parker, Mousehole, Penzance, Cornwall
"Alas, I cannot answer Dr O'Donovan's question. But perhaps he should note that in Northern Ireland the big orange thingy is a turnip, the small whitish one a white turnip, and a Swede is the England football coach. - Peter Tray, London N12.
So there you have it. Glad we cleared that one up. I guess we will just have to wait and see what gets served up on Saturday….
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