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Post by c64 on Jun 17, 2014 12:58:03 GMT
Post it in show ideas, where the shows researchers are much more likely to notice it. If they are interested enough they can check things out themselves. Maybe you do that. I know that this can't work so I wouldn't be good for advertizing this. |
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Post by the light works on Jun 17, 2014 14:24:07 GMT
the correct way to phrase that is "we will need you to call 911 so we can get dispatched" (I think 999 in the UK) seriously - the fire department has the leeway to self-dispatch; but the paramedics don't. furthermore - the hospital ER staff doesn't get to leave the building - AND isn't trained to do on scene care. (and you want to talk about sleep deprivation, try the people who have a health problem all day - and wait until midnight to call for paramedics) If you're any kind of decent human being, the correct way to phrase that is: "We'll be right there. Where is he?" and then call it in yourself. What if they'd found him themselves and there was no one else around to make the call? Should they just leave him there until someone found him? you have to remember that in most of the US, ambulance service is provided by for-profit companies. if they take it upon themselves to treat a patient, they can be denied payment on the grounds their services were unsolicited. if they transport the patient, they can be charged with kidnapping. its the same rules that prevent tow truck drivers from just picking up cars they think need towed to a service station. of course, the bottom line is that the days of people just playing it by ear are over. if you see someone who needs help, your job is to initiate the emergency response system. when I was younger, people in my parents' area would call their BUSINESS number when they wanted something from the fire department. |
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Post by the light works on Jun 17, 2014 14:25:26 GMT
the correct way to phrase that is "we will need you to call 911 so we can get dispatched" (I think 999 in the UK) seriously - the fire department has the leeway to self-dispatch; but the paramedics don't. furthermore - the hospital ER staff doesn't get to leave the building - AND isn't trained to do on scene care. (and you want to talk about sleep deprivation, try the people who have a health problem all day - and wait until midnight to call for paramedics) I think the reason is that the patient can sue the medical personnel when their treatment has side effects, e.g. a broken rib during CPR. If not dispatched, they are not insured... our good samaritan law protects anyone who is providing emergency care within their level of training. |
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Post by mrfatso on Jun 18, 2014 6:12:49 GMT
If you're any kind of decent human being, the correct way to phrase that is: "We'll be right there. Where is he?" and then call it in yourself. What if they'd found him themselves and there was no one else around to make the call? Should they just leave him there until someone found him? you have to remember that in most of the US, ambulance service is provided by for-profit companies. if they take it upon themselves to treat a patient, they can be denied payment on the grounds their services were unsolicited. if they transport the patient, they can be charged with kidnapping. its the same rules that prevent tow truck drivers from just picking up cars they think need towed to a service station. of course, the bottom line is that the days of people just playing it by ear are over. if you see someone who needs help, your job is to initiate the emergency response system. when I was younger, people in my parents' area would call their BUSINESS number when they wanted something from the fire department. On the other hand bearing in mind Cybermortis is in the UK, the local Ambulance Trust is part of the NHS, and the Paramedics should have responded. Recently I was in an ambulance with breathing difficulties, they had me stabilised, and they observed a car spin out in wet weather. They stopped to see if there were any serious injuries. |
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Post by the light works on Jun 18, 2014 13:14:06 GMT
you have to remember that in most of the US, ambulance service is provided by for-profit companies. if they take it upon themselves to treat a patient, they can be denied payment on the grounds their services were unsolicited. if they transport the patient, they can be charged with kidnapping. its the same rules that prevent tow truck drivers from just picking up cars they think need towed to a service station. of course, the bottom line is that the days of people just playing it by ear are over. if you see someone who needs help, your job is to initiate the emergency response system. when I was younger, people in my parents' area would call their BUSINESS number when they wanted something from the fire department. On the other hand bearing in mind Cybermortis is in the UK, the local Ambulance Trust is part of the NHS, and the Paramedics should have responded. Recently I was in an ambulance with breathing difficulties, they had me stabilised, and they observed a car spin out in wet weather. They stopped to see if there were any serious injuries. the other half still applies, though. the appropriate response to seeing a man bleeding in a ditch is to call the emergency number from your cell phone; rather than going looking for an ambulance. |
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Post by Cybermortis on Jun 18, 2014 13:49:55 GMT
1; The man in question was lying on the pavement some 200 yards from the front entrance. He couldn't be seen from the entrance due to a wall, bus stop and trees being in the way.
2; There were several people around the man, I was on the bus that passed by and stopped a short distance away where I got off.
3; I wasn't looking for an ambulance, I was on my way to a hospital appointment when I noted the paramedics standing right outside the entrance to the A&E (ER). Since I has to walk right past them anyway I stopped to ask them to walk the 200 yards to check on the guy bleeding on the ground nearby.
4; Their reply offered no explanation or excuses as to why they were unwilling to do their job and make sure the guy wasn't about to die while they stood there discussing the weather. Had they been sitting in the ambulance I could have accepted that maybe they could not have left in case a call came through. But their ambulance was fifty yards away and the radio was turned off, meaning that even if the call had already come through there was no way they could have heard it.
5; There were no other ambulances parked in the lot, which coupled with them being unable to hear any call that came through would have meant that the nearest ambulance would have had to come from several miles away and move through rush hour traffic.
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Post by the light works on Jun 18, 2014 14:19:46 GMT
1; The man in question was lying on the pavement some 200 yards from the front entrance. He couldn't be seen from the entrance due to a wall, bus stop and trees being in the way. 2; There were several people around the man, I was on the bus that passed by and stopped a short distance away where I got off. 3; I wasn't looking for an ambulance, I was on my way to a hospital appointment when I noted the paramedics standing right outside the entrance to the A&E (ER). Since I has to walk right past them anyway I stopped to ask them to walk the 200 yards to check on the guy bleeding on the ground nearby. 4; Their reply offered no explanation or excuses as to why they were unwilling to do their job and make sure the guy wasn't about to die while they stood there discussing the weather. Had they been sitting in the ambulance I could have accepted that maybe they could not have left in case a call came through. But their ambulance was fifty yards away and the radio was turned off, meaning that even if the call had already come through there was no way they could have heard it. 5; There were no other ambulances parked in the lot, which coupled with them being unable to hear any call that came through would have meant that the nearest ambulance would have had to come from several miles away and move through rush hour traffic. Never said they handled it correctly. in point of fact - here, if an ambulance is sitting at the emergency room entrance, you can usually assume it is out of service, due to needing to be cleaned and restocked from the previous passenger. that or it is waiting for a passenger to be loaded. |
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Post by OziRiS on Jun 18, 2014 18:21:58 GMT
Wouldn't know what kind of food Danish cops go for. Danish food isn't known for to be any good. In the Danish TV series "Olsen-banden" ("The Olsen Gang" [En]), Danish cooking or food in general is often used for fun.  In one episode, they need to infiltrate the estate of a rich person. To do this, they need to take the place of a French Chef catering a party. To do this, they simply cooked a Danish Sauce, switched out the saucier and the French Chef was knocked out when taste testing it. In a different episode, they need to distract the workers of a Danish beer factory. To do the trick, they simply sneaked a red crate of foreign beer into the warehouse full of yellow crates. A fork lift operator sees the red crate and radioed "Hey, I found beer!" - "What? Beer in this desert? Impossible!" - "No, I really have found beer, come over here and have a look!" And so the entire worker crew was drinking beer until their boss showed up. Okay, first off, some Danish foods are considered a delicacy around the world. For one thing, Danish butter, cheese and other dairy products are some of our chief exports, along with beer and bacon. Secondly, Copenhagen restaurant Noma has been awarded two Michelin stars and has been named the best restaurant in the world in 2010, '11, '12, was second in '13 and was number 1 again in '14. And they DON'T serve French food. They serve revamped versions of Danish and other Nordic classics and long forgotten recipes. The only reason that more Danish restaurants don't make the list, is that in order to get considered for the Michelin Guide, you have to be located in a city with more than a million residents. We're a small country, so Copenhagen is the only one that fits the profile, but numerous restaurants around the country have won awards from other organizations. And finally, there's the so-called "open Danish sandwich platter" (in Danish: smørrebrød, which litteraly tranlates to buttered bread), which is seen as a delicacy around the world and also, Danish bakers relocating to other countries are usually very succesful because of our special pastries, cakes and breakfast rolls. Why else do you think that what we call a "kanelsnegl" (En: cinnamon snail) is known throughout the English speaking world as a "danish". So yes, Danish food is actually known to be good. Regarding Olsen Banden (En: The Olsen Gang), it wasn't a TV show. It was a series of movies that were just exported for TV only. And yes, they were fun (not to mention classics here in Denmark) and they did come up with some weird stuff, but I don't think there's much meat on them as far as "myths" go. They were shot in the late 60's to late 70's and, as I noted in the A-team thread, audiences were more forgiving of things like bad physics back then. I don't see much of what went on in those movies as anything that would be believable to anyone with half a brain these days. |
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Post by silverdragon on Jun 19, 2014 8:26:03 GMT
Danish food is Danish.
In case of sudden outbreak of Bacon Butty (sandwich) It HAS to be Danish Bacon...?...
English food is not always the best, that doesnt mean you should discount it.
However, English food is often just what YOU want.....
If you honestly want corn on the cob smothered with Swiss cheese sauce, why not?...
"Adapt and survive"
Therefore Danish, as well as English, is often more related to what you WANT rather than whet you are told you have got to eat.
This is the reason I hate pretentious art suffering snob restaurants.
(See?... I dont even have to say phrench restaurants, but you know immediately this is what I mean....)
To walk in a place and be told that the "Dish of the day" is simply the best and is what you want to order is not in the running.
I fancy a good steak.... maybe a side salad, and a bottle Merlot....
To end up with a fish dish and a Chardonnay?....
Well, that wasnt me, 'cos I would have insisted on the steak.
And is anyone tells you you shouldnt have a Merlot with steak, shoot them there and then.
My Dad always said a good meal deserves a good wine.
A Bad meal needs it......
I have yet to disprove that theory.
He also said do NOT take advice that a certain dish should be served with a certain wine.
That is bull.
Wine is a "To Taste" finality, its what YOU want, and if you dont like it, dont let anyone tell you that you do... you choice is FINAL, you ask for advice, sure, but the end choice is yours and yours alone, and if you already know, make it so.
Being told "You MUST have this...", That is wine snobbery.
Before my Father was Forensic science, he worked for many years as a manager of a licensed wine outlet near Windsor castle, and therefore supplied to may influential people...
So there was an operational need that he bloody well knew what he was doing?....
So, a new wine enters the market.
Just how do you promote it?...
You suggest that your customers may like to try it, maybe they would take one bottle and report back on what they thought of it?...
Customer Research.... make your customers opinion important, make them think you actually respect what they think....
I have sold more beer and wine that way than any other method.
Promote a new beer... take a half pint glass and pour a mouthful in it, hand it to customer, say "This is new, what do you think?..", that wait for the answer..... like its important to you.... it is, but make sure they know that.
Maybe they will order a full pint.... "I need a full one to know", thats mostly the result I get from a taste test....
But, dont do bitter to a lager man, and vice versa, know your customer.
You are going to sell a pint of something, so why not give the new one a try....
Danish Lager.... or any Danish beer....
Its 100% better than anything the phrench can muster.
And just in case anyone is wondering, "cidre", this is something that stella artois {a Belgian lager producer} is trying to sell, stating "Its not Cider".
A spelling mistake will not a cheep apple flavoured lager sell.
Reports are that already because of customer feedback they may change certain things...
Rumour has it the already did.
The accepted alternative spelling of cider is cyder.
Cyder is cider, but, importantly, its the first pressing of the apples, and ONLY that, that is used in this brew.{Edit... Pear cider is the same, its just not apples, and is sometimes known as Perry, its a three-county thing from south England]
Some companies re-press the mush after re-hydrating it to get more juice per apple.
I would argue you dont get a true taste from that?...
But anyway, Cyder is being promoted as a true product and is seeking trademark protection.
Basically, the same as Whisky without an E is Scottish, Cyder is a south-England product, and therefore area related.
I actually support that idea....
So, in summary, all area related foods are just that.
If you are from outside the area, try ALL of the foods, before you use a wide brush to paint it all.
Ok, that may be a bit obscure, before you say "All food from Ontario is bad", go visit Ontario, and try all of the local delicacies.
Than dont expect your opinion to count....
Some people like them, otherwise, they wouldnt sell them, eh?...
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Post by silverdragon on Jun 19, 2014 8:27:33 GMT
Note, if you have never tried pear cider, or perry, try it.
If you have never tried Mead, you must try it.
Not "Because I said so", its just I think you (as I know most of you) will be pleasantly surprised...)
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Post by Cybermortis on Jun 19, 2014 10:56:25 GMT
I still think it would be worth posting the film series, and some of the stunts/builds done in the films, in show ideas so the shows researchers can see it. At the end of the day they are the ones who would have to take a look at the films and decide if there is anything in them that they could use.
Yes, some of the stuff (if not most) is probably too bizarre or daft to fool anyone today. But there may be a couple of things that have some element of practicality behind them - and ironically being older films some of the stunts and devices may actually be more viable since they would have had to build these things for real. Even one or two such ideas would be worth it - we are not talking about a special episode on the films just one or two ideas that they might want to put into an episode at some point.
I can't do this because I've never seen the series, and it is only available in the UK via import and then at eye watering prices. (It would literally be cheaper for me to pick up all of the James Bond films, as these can be found second hand.)
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Post by OziRiS on Jun 19, 2014 12:40:10 GMT
I still think it would be worth posting the film series, and some of the stunts/builds done in the films, in show ideas so the shows researchers can see it. At the end of the day they are the ones who would have to take a look at the films and decide if there is anything in them that they could use. Yes, some of the stuff (if not most) is probably too bizarre or daft to fool anyone today. But there may be a couple of things that have some element of practicality behind them - and ironically being older films some of the stunts and devices may actually be more viable since they would have had to build these things for real. Even one or two such ideas would be worth it - we are not talking about a special episode on the films just one or two ideas that they might want to put into an episode at some point. I can't do this because I've never seen the series, and it is only available in the UK via import and then at eye watering prices. (It would literally be cheaper for me to pick up all of the James Bond films, as these can be found second hand.) All right... In the interest of the board and the show, I'll try to locate all the films and see what I can find. I'm sure my girlfriend and son will HATE me for that  |
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Post by mrfatso on Jun 19, 2014 13:24:55 GMT
Danish food is Danish. In case of sudden outbreak of Bacon Butty (sandwich) It HAS to be Danish Bacon...?... English food is not always the best, that doesnt mean you should discount it. However, English food is often just what YOU want..... If you honestly want corn on the cob smothered with Swiss cheese sauce, why not?... "Adapt and survive" Therefore Danish, as well as English, is often more related to what you WANT rather than whet you are told you have got to eat. This is the reason I hate pretentious art suffering snob restaurants. (See?... I dont even have to say phrench restaurants, but you know immediately this is what I mean....) To walk in a place and be told that the "Dish of the day" is simply the best and is what you want to order is not in the running. I fancy a good steak.... maybe a side salad, and a bottle Merlot.... To end up with a fish dish and a Chardonnay?.... Well, that wasnt me, 'cos I would have insisted on the steak. And is anyone tells you you shouldnt have a Merlot with steak, shoot them there and then. My Dad always said a good meal deserves a good wine. A Bad meal needs it...... I have yet to disprove that theory. He also said do NOT take advice that a certain dish should be served with a certain wine. That is bull. Wine is a "To Taste" finality, its what YOU want, and if you dont like it, dont let anyone tell you that you do... you choice is FINAL, you ask for advice, sure, but the end choice is yours and yours alone, and if you already know, make it so. Being told "You MUST have this...", That is wine snobbery. Before my Father was Forensic science, he worked for many years as a manager of a licensed wine outlet near Windsor castle, and therefore supplied to may influential people... So there was an operational need that he bloody well knew what he was doing?.... So, a new wine enters the market. Just how do you promote it?... You suggest that your customers may like to try it, maybe they would take one bottle and report back on what they thought of it?... Customer Research.... make your customers opinion important, make them think you actually respect what they think.... I have sold more beer and wine that way than any other method. Promote a new beer... take a half pint glass and pour a mouthful in it, hand it to customer, say "This is new, what do you think?..", that wait for the answer..... like its important to you.... it is, but make sure they know that. Maybe they will order a full pint.... "I need a full one to know", thats mostly the result I get from a taste test.... But, dont do bitter to a lager man, and vice versa, know your customer. You are going to sell a pint of something, so why not give the new one a try.... Danish Lager.... or any Danish beer.... Its 100% better than anything the phrench can muster. And just in case anyone is wondering, "cidre", this is something that stella artois {a Belgian lager producer} is trying to sell, stating "Its not Cider". A spelling mistake will not a cheep apple flavoured lager sell. Reports are that already because of customer feedback they may change certain things... Rumour has it the already did. The accepted alternative spelling of cider is cyder. Cyder is cider, but, importantly, its the first pressing of the apples, and ONLY that, that is used in this brew.{Edit... Pear cider is the same, its just not apples, and is sometimes known as Perry, its a three-county thing from south England] Some companies re-press the mush after re-hydrating it to get more juice per apple. I would argue you dont get a true taste from that?... But anyway, Cyder is being promoted as a true product and is seeking trademark protection. Basically, the same as Whisky without an E is Scottish, Cyder is a south-England product, and therefore area related. I actually support that idea.... So, in summary, all area related foods are just that. If you are from outside the area, try ALL of the foods, before you use a wide brush to paint it all. Ok, that may be a bit obscure, before you say "All food from Ontario is bad", go visit Ontario, and try all of the local delicacies. Than dont expect your opinion to count.... Some people like them, otherwise, they wouldnt sell them, eh?... Cidre is the French spelling for cider, and there are many good brands of Cidre out there, not the mass produced. Stella stuff, produced by Anheuser-Busch InBev , but little producers, particularly in Normandy, where a lot is also turned to Calvados . There used to be a great little crepe shop in St Albans (until the owners changed), that stocked a very good selection of Norman Cidres. I also see it to be very difficult to protect Cyder as a trademark for the three southern counties of England, presumably Somerset, Herefordshire and Gloucestershire, when East Anglia also has had a long tradition of cyder making, Aspalls Cyder of Suffolk has been fermenting apples since 1728 for example. |
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Post by The Urban Mythbuster on Jun 19, 2014 14:08:51 GMT
Hard cider in the US tends to peak in popularity in the autumn (apple picking) months. The first (and still the best) I have tried is Woodchuck. Many companies have come along with snazzy names like Angry Orchard and Johnny Appleseed, but I will return to Woodchuck.
Not quite sure why there is currently a movement for the beer makers to produce "summer ales" which contain 'lemon flavor' (or some variant)...
Personally, I am on a mission to find the best local brew, Connecticut has had a lot of local breweries opening recently (Stony Creek, Two Roads*, Thomas Hooker, etc). Though, a little farther north provides Long Trail while south has Brooklyn Brewery & Blue Point among others.
*After trying multiple types of Two Roads (ale, lager, saison), I find that they have a grapefruit taste to them. May have to start on the next brewery...
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Post by the light works on Jun 19, 2014 14:36:12 GMT
Hard cider in the US tends to peak in popularity in the autumn (apple picking) months. The first (and still the best) I have tried is Woodchuck. Many companies have come along with snazzy names like Angry Orchard and Johnny Appleseed, but I will return to Woodchuck. Not quite sure why there is currently a movement for the beer makers to produce "summer ales" which contain 'lemon flavor' (or some variant)... Personally, I am on a mission to find the best local brew, Connecticut has had a lot of local breweries opening recently (Stony Creek, Two Roads*, Thomas Hooker, etc). Though, a little farther north provides Long Trail while south has Brooklyn Brewery & Blue Point among others. *After trying multiple types of Two Roads (ale, lager, saison), I find that they have a grapefruit taste to them. May have to start on the next brewery... the "seasonal brew" market seems to be a case of strategic marketing to me. - problem: people rapidly get tired of your specialty brew. solution: only sell it for a month at a time, so they forget they got tired of it. |
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Post by mrfatso on Jun 19, 2014 15:26:10 GMT
Hard cider in the US tends to peak in popularity in the autumn (apple picking) months. The first (and still the best) I have tried is Woodchuck. Many companies have come along with snazzy names like Angry Orchard and Johnny Appleseed, but I will return to Woodchuck. Not quite sure why there is currently a movement for the beer makers to produce "summer ales" which contain 'lemon flavor' (or some variant)... Personally, I am on a mission to find the best local brew, Connecticut has had a lot of local breweries opening recently (Stony Creek, Two Roads*, Thomas Hooker, etc). Though, a little farther north provides Long Trail while south has Brooklyn Brewery & Blue Point among others. *After trying multiple types of Two Roads (ale, lager, saison), I find that they have a grapefruit taste to them. May have to start on the next brewery... the "seasonal brew" market seems to be a case of strategic marketing to me. - problem: people rapidly get tired of your specialty brew. solution: only sell it for a month at a time, so they forget they got tired of it. For us cider is an alcoholic drink, if its unfermented then it's just apple juice. Cider is popular here all year round, amongst many people. In some parts the winter tradition of wassaling, is done in January to ensure a good crop next year using bowls of cider. |
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Post by The Urban Mythbuster on Jun 19, 2014 15:36:53 GMT
For us cider is an alcoholic drink, if its unfermented then it's just apple juice. Cider is popular here all year round, amongst many people. In some parts the winter tradition of wassaling, is done in January to ensure a good crop next year using bowls of cider. Apple juice: Produced by weak press or juicing of apples after peels are removed Apple cider: Produced by hard pressing apples with peels on Hard cider: Fermented apple cider |
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Post by mrfatso on Jun 19, 2014 15:50:53 GMT
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Post by OziRiS on Jun 19, 2014 17:58:47 GMT
Not to be a stick in the mud, but we seem to have hijacked rmc's thread for pretty much everything but what he intended it to be...
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Post by The Urban Mythbuster on Jun 19, 2014 18:43:11 GMT
Not to be a stick in the mud, but we seem to have hijacked rmc's thread for pretty much everything but what he intended it to be... Very true. Somehow we went from troublesome neighbors to alcoholic beverages...coping strategies??  |
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