exchemist

Yes, it's an answer. Bye. 😄

OK so you would not want the freedom to work anywhere in the EU, then. It is still helpful when moving around Europe, I think, to countries not within the Schengen area, and for things like health cover when visiting. But not game-changing.

Can you try to rephrase this? It appears meaningless.

No, it's the electromagnetic interaction.

EU citizenship, if you do not already have it, is definitely worth having. But I think they have quite tough requirements for fluency in Dutch, familiarity with Dutch customs etc. But you may already speak it of course, living where you do.

I would think it will be a measure of the elasticity in the arteries, which are supposed to act as dampers, absorbing the shock of the pulse by stretching and then progressively returning to the unstretched state. If your arteries have hardened, the pulse pressure will go up higher because there isn't so much "give" in them.

Yes I've occasionally wondered why he had a Low Countries name: van rather than von and Beethoven pronounced Bayt-hoven are very Flemish.

Well it's fairly obvious he wasn't black. That's a ridiculous idea, given the time, place and circumstances of his life. God preserve us from people trying to shoehorn identity politics into everything. The identification of this Ashkenazi woman is interesting though, as it was that strand of hair that gave rise to the lead poisoning hypothesis. They think he had hepatitis B, I gather, though his wine drinking will not have helped.

Many are dissolved by organic solvents. There's a simple compatibility chart here that gives you an idea of what various polymers resist and what they are attacked by: https://www.calpaclab.com/chemical-compatibility-charts/

On the Obamas' bed, if I remember correctly.

Quite funny that he's hoping to be put in handcuffs, thinking it will rile up the MAGA blackshirts and make him a martyr. I think he's delusional. More interesting will be whether this lack of reaction makes the craven Republican party realise he's not the vote-winner they assume.

I started on the first one, was underwhelmed by its careful language and lack of conclusions, and didn't go any further.

You don't really encourage other people to take this seriously by linking a YouTube video, with a silly opening shot of little green men landing in a clearing in a forest. This stuff has been going on since the 1950s, with zero progress to show for it. Wake me up when somebody actually discovers something.

Seems at the protest rally Trump called, the journalists outnumbered the protesters 5:1 https://www.independent.co.uk/news/world/americas/us-politics/trump-arrested-today-indict-stormy-daniels-manhattan-b2304990.html

Yes I was a bit baffled by this idea. It may simply be that cooking masks a bit of cork taint. But if it's really bad then I imagine one has to tip it down the drain.

Szplugg.

In any mass <-> volume conversion you always need to take into account density. The density of water happens to be 1g/ml, strictly speaking at 4C but close enough for most purposes at most temperatures. I spent my career in the oil industry, where we handled a variety of oils all with different densities. This made it very important to use the correct figure when using volumetric meters, drum filling scales etc. and also to correct for the way density changes with temperature. Liquids tend to expand with rising temperature, so the density decreases. Many organic solvents have densities considerably below 1g/ml. For instance n-hexane has a density of 0.66g/ml at 25C. Others are considerably denser than water, e.g. carbon tetrachloride has a density of about 1.5g/ml.

I've heard that one can use a corked wine for cooking, as the cooking allegedly gets rid of the cork taint, but this seems to be disputed.

Ask your parents.

You got a wine based 100% on merlot from France? I wonder where that came from. But don't believe the best wine is sold abroad. That might be true of the most exclusive "trophy" wines that millionaires buy: that market is fully international of course. But for ordinary mortals, wine from much the same selection of producers is available in France and the UK. I normally stock up with a bit from the local Carrefours when we go to Brittany each summer. The rest I get chiefly from the Wine Soc., that pillar of the bourgeois professional classes in the UK. 😄

I don't think I've ever drunk wine from 100% merlot. My wife was very French and had been brought up chiefly on Bx, mainly left bank, so usually blends: Cab Sauv/Merlot/Cab Fr/P Verdot. Right bank (St. Emilion, Pomerol) usually doesn't have Cab Sauv and for that reason is thought to mature earlier. Merlot ripens more easily I think and is less tannic, hence easier on some palates that find a lot of tannin too astringent. I have to confess the wines I really enjoy best these days are based on Nebbiolo: Barolo, Barbaresco, Langhe Nebbiolo, Valtellina, Gattinara etc. But I'm very slowly working my way through all the Bx. that was bought when my wife was alive and before I had a dicky ticker. Definitely a 1st world problem.

Merlot is blended with Cabernet Franc in St. Emilion. I don’t think you find it on its own much in Europe.

OK, I've had enough of you now. You are going on the Ignore list.

Whut? So an overseas part of the Netherlands then. This is what the French do. I've been to Martinique and to la Reunion, both of which are France d'outre-mer. And I've been once on business to Surinam, which is independent but fairly Dutch. I remember I flew back (KLM to Schiphol, of course) on the Queen's birthday and all the stewardesses wore orange ribbons.

Well Dutch cheese is generally nothing special. There's a lot of it, but it's almost all just variations on one variety, so far as I can see: the Gouda type, in those huge wheels. When we lived in The Hague we did find a boerenkaas that had good flavour but even that was just similar to a good Cheddar or a Comté, so nothing very special. Everything is from cow's milk. They make one blue cheese in the whole of the Netherlands and that is a recent introduction. As for the beer, my impression was most of the good stuff came from Belgium. But I expect there are some good little breweries if one seeks them out. Where are you? Surinam?