Trinity Hall June Event
In Technicolour
22nd June 2011, £76
Tit Hall’s June Event was colourful. It may not have been big, brash, or even a ball; but colourful it most certainly was.
The theme was great: highly original, yet abstract enough to allow pretty much anything. Last night, Tit Hall looked fantastic; the décor wasn’t wild, and there were no real centrepieces, but the college itself, bathed in different glows, was enough to make you really appreciate the theme.
But, the layout of the college doesn’t lend well to a ball – too many stairs and too many small courts mean you end up disorientated and lost all too often.
To be fair, my navigational difficulties may have been partially alcohol induced. You see, there were a lot of cocktails on offer: green vodka + orange juice, blue vodka + orange juice, and yellow vodka + orange juice. It seems odd to criticise a ball for too much orange juice, but after the first hour, my stomach felt like it was filled with battery acid. For the non-OJ fans there was also ‘toilet duck’ flavoured cocktails, and a curious green fella that tasted exactly like Basics
Food was fairly standard with no real culinary highlights; burgers and pizza were filling and the fajitas were tasty. On the side there were doughnuts, ice cream, and popcorn. And absolutely no queues. Excellent.
The entertainment was probably the biggest issue of the night – it’s not a good sign when the biggest rush of the ball is people leaving the headline act. The only audible noise for Nero’s first three tracks was the audience chanting: “louder, louder, louder!” He did plead with the crowd that neither he, nor the committee, could increase the volume, but I was standing in the centre of the tent and didn’t have to raise my voice to have a conversation. Not ideal. Whilst I don’t doubt Nero’s DJing skills, it’s hard to appreciate the music when it sounds like its being played through some shit’s headphones sitting in front of you in a library.
Credit has to be given to Itchy Feet who finished of the ents in excellent style, pulling in about three times the crowd that Nero managed. Acoustic sets in the main hall were also fun, and the only problem was the incredible wave of heat generated by the revellers in the hall.
All in all, a fun night, but it was too quiet, too unspectacular, and involved far too much orange juice.
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The Wizards have not exactly thrown glowing endorsements to power forward Andray Blatche, and center JaVale McGee, as the frontcourt of the future. Of course, Blatche and McGee have no one to blame but themselves for this and could be the reason Ernie
But, strong G+Ts and shark buckets meant that everyone was pissed by 11pm. Perfect. Food was fairly standard with no real culinary highlights; burgers and pizza were filling and the fajitas were tasty. On the side there were doughnuts, ice cream,
When the wet chicken was removed by his glowing-yellow feet he was already shedding feathers. With gloved hands I started removing the breast feathers first, and they came off easily. Within a few moments he was nearly naked, starting to look like
We posed for a photo in front of the slick, glowing sculpture. “I think we just checked something off our bucket lists.” ONE NIGHT, TWO VAULTS: My second stop last night was Wicker Park's The Bedford, which I hadn't visited since the subterranean bar
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How To Purchase The Excellent Ice Cream Maker | Food and Drink | A ...
Ice cream makers are nice if you want control of the flavors, ingredients and quality of your ice cream. You’ll actually save sixty percent of the price of store purchased gourmet ice cream. That is reason enough reason for any family to consider purchasing an ice cream maker of their own.
How Much Do They Cost – They vary in price from $40 to $100 and some are over $400. Sometimes the more cost effective ones are the cylinder freezers and the more costly ones are self-contained. Think of how frequently you may be making use of it and use that as a guide to how much you would like to spend.
Cleaning – Cleaning can be a challenge for some self-contained models since they don’t have removable bowls. Also try avoiding any ice cream makers with canisters that have cracks where milk can sit and spoil.
What’s Out On the Market – All ice cream makers work in the same way. First a paddle, called a dasher introduces air into a liquid custard mix and at the same time freezes the custard. The custard can include ingredients such as eggs, milk and cream and any flavoring ingredients. The biggest difference between the types of ice cream makers is the cooling power.
Bucket Freezers – In the early days before we had freezers, ice cream makers needed lots of crushed ice and rock salt be placed in the cavity between the two buckets. You’d place the custard in the littler inner bucket. The ice and rock salt kept the inner bucket cold enough in order to freeze the custard while the dasher turned the custard mix. This strategy is still used in some ice cream makers. Obviously, having to add large quantities of ice and salt is a bit more labour thorough.
Cylinder Freezers – Ice cream maker technology took a giant jump forward in the early 1980s. Donvier invented the 1st sealed-in coolant machine also called a cylinder freezer. Due to their simplicity of use and compact size, these quickly became hotter than the old bucket models. They use a liquid coolant that’s sealed within a thick, double wall of the canister. These ice cream makers are generally quite reasonable. The sole drawback to the cylinder freezers are you need to pre-freeze the cylinder bowl for up to twenty-four hours before you make ice cream. Also, you’ll have to have fridge space supplied to hold the large cylinder.
Self Cooling Models – Everyone knows how much Italians love their ice cream and that is precisely where these machines were first made. They’re tiny scale versions of the types used in pro factories and kitchens. It uses compression to chill the ice cream maker bowl which makes it very straightforward to use. After around 5-10 minutes of temporary pre-cooling time you simply click a button and decant the custard in.
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