Getting stuck in weeds on the beautiful Chesterfield Canal
I head up to West Stockwith to navigate the Chesterfield Canal in my narrowboat. I meed up with YouTubers Robbie Cumming who has just completed the canal. Brady Haran and Tim Hein join me to record The Unmade Podcast. There's an explosion of plants on the canal in the humid summer heat and I discover what this beautiful canal is really like.
THE UNMADE PODCAST
ROBBIE CUMMING CHANNEL
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SUBTITLES
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FILMING EQUIPMENT
* For the front boat shots:
I use a GoPro Hero 5 filming in 2.7K
* For the pieces to camera shots:
For the picture, I use a GoPro Hero 5 filming in 4K in a GoPro Karma Grip
For the audio, I use a Tascam Dr-10CS and use a Sennheiser ME 2 lapel microphone clipped to my lifejacket or shirt. I also have a Rycote 065514 Universal Lavalier Windjammer for the microphone
* For the really nice static shots:
I use a Sony FDR-AX100EB Ultra HD 4K Camcorder This has a Hama UV Filter, coated, 62mm lens on the front to protect the camera I have a JJC MSA-MIS Cold Mount Adapter Converter on the top of the camera that holds the RØDE VideoMic GO microphone and to protect it from the wind noise I use a RØDE DeadCat GO Microphone Wind Shield
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Flushing myself out of a staircase lock on the Chesterfield Canal 1 of 2
1 of 2. Help restore the final 9 miles of this canal -
to find out more about my favourite brewery.
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Narrowboating up the tidal Trent | Keadby to Torksey Lock
In this part we take on the eerily calm (and bloody cold) tidal River Trent, setting off from Keadby Lock.
All filmed on an iPhone 8+, edited using Adobe Premiere Pro (for the first time, phew). Apologies for the v/o sound level towards the end, couldn't be helped unfortunately.
Music ©RobbieCumming available here:
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River Trent, Gainsborough, Lincolnshire
Video of the underwhelming River Trent at Gainsborough.
An Afternoon By Nottingham Canal. Aug 2015
A beautiful Summers afternoon by the Nottingham Canal and Nottingham Castle Marina. An array of narrow boats, barges & boats. Such an idyllic and memorable time :)
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01 August 2015
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RSME Spring Mainline Rally at Gilling East
I joined some of my colleagues from the Ravenglass and Eskdale Railway at the Ryedale Society of Model Engineers Spring Mainline Rally, an event in which their track is used like a real railway. A mixture of passengers and goods trains are run, using 5 inch gauge scale models of British standard gauge locos and rolling stock. With 3 marshalling yards and a double track circuit, operations get quite intense, whilst the locos are a variety of types from small shunters to express passenger and everything in between. This video shows some of the operations from the Friday before the main rally, and highlights from the first day, Saturday 14th May.
Canal Journey Birmingham Oldbury Tipton Wolverhampton
A look along the canal towpath travelling between Birmingham & Wolverhampton through the Black Country.
Sri Lanka Cuisine from The Matale Heritage Center by Asiatravel.com
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The cuisine of Sri Lanka draws influence from the colonists and foreign traders. Rice, which is usually consumed daily, can be found at any special occasion, while spicy curries are favorite dishes for dinner and lunch. A very popular alcoholic drink is toddy, made from palm tree sap. Arrack is the de-facto distilled national drink. Rice and curry refers to a range of Sri Lankan dishes.
Sri Lanka's cuisine mainly consists of boiled or steamed rice served with curry. Another well-known rice dish is Kiribath, meaning milk rice. Curries in Sri Lanka are not just limited to meat- or fish-based dishes, there are also vegetable and even fruit curries. A typical Sri Lankan meal consists of a main curry (fish, chicken, beef, pork or mutton), as well as several other curries made with vegetable and lentils. Side-dishes include pickles, chutneys and sambols which can sometimes be fiery hot. The most famous of these is the coconut sambol, made of ground coconut mixed with chillies, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.
In addition to sambols, Sri Lankans eat mallung, chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavor.
Sri Lanka has long been renowned for its spices. In the 15th and 16th centuries, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais--rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked--is a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken.
Sri Lankans use spices liberally in their dishes and typically do not follow an exact recipe: thus, every cook's curry will taste slightly different. Furthermore, people from different regions of the island (for instance, hill-country dwellers versus coastal dwellers) traditionally cook in different ways while people of different ethnic and religious groups tend to prepare dishes according to their customs. Although Sri Lankan food is similar to south Indian cuisine in its use of chilli, cardamom, cumin, coriander and other spices, it has a distinctive taste, and uses ingredients like dried Maldive fish which are local to the area.
Sri Lankan food is generally much spicier than most South Indian cuisine, and many spicy Sri Lankan preparations are believed to be among the world's hottest in terms of chilli content. There is a liberal use of different varieties of scorching hot chillies such as amu miris, kochchi miris, and maalu miris (capsicum) among others. While native Sri Lankans are born into this cuisine and develop a healthy tolerance to spicy food, many visitors and tourists to the country often find the spiciness excessive. As a result, many local restaurants in developed and tourist areas offer special low-spice versions of local foods to cater to foreign palates, or have an alternative western menu for tourists. It is generally acceptable for tourists to request that the food is cooked with a lower chilli content to cater for the milder Western palette. The chili content in food cooked for public occasions is typically much less than home-cooked food.
Hoppers (appa) are another food native to Sri Lanka, served mainly for breakfast or lunch and often accompanied by Lunu miris, a fiery hot mix of red onions and spices. Hoppers are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy, which lends a sour flavor and fermentation ability. If toddy is not available, yeast is often used. The batter is left to rise, then cooked in a hemispherical wok-like pan. There are many types of hoppers including egg hoppers, milk hoppers, and sweeter varieties like vanduappa and paniappa.
Koola'ya is a dish made of a variety of leftover curries, mixed together with rice and often served at temples, with chapati. It's also served in a ball form, or even mixed in a blender.
Curries and dishes Lamprais: dutch yellow rice dish. Pol sambol: grated coconut mixed with
Info Taken from Wikipedia.com
Credits to Wikipedia.com
Cruising the leeds/liverpool canal, PT2
second part of the canal journey on a narrowboat.
Tamworth Freight - 16th October 2013
Today's Traction Action takes place at Tamworth on Wednesday 16th October 2013, yep it's another dive into the back catalogue again but worth the wait I'd hope.
Starting off in frankly naff weather we begin with a pair of DRS Sheds and in worsening weather we get EWS sheds too, two of which 66095 and 66121 were subbing for Class 60s so I had an iffy feeling about the day. Perseverance does pay off and eventually we get 60091 heading through with a tanker train. Colas 47749 comes through on the Steel and makes a wonderful noise as he opens up on the approach, the sound able to carry due to the sudden lack of wind.
There are some freightliner 86s out and about as well as a nice assortment of Class 90s too, the usual collection of sheds are out in force, the flying banana makes an appearance and 60063 makes a nice and steady approach with a pair of 67s on a test train following behind, 67028 & 67026 to be precise. GBRF let the side down by sending 66723 out on the Trafford Park to Felixstowe working but we still managed to get some Dyson action thanks to one taking the empty cartic back down south and 92041 piloting the mail train consisting of 3 class 325 units. Arguably the 8X09 stole the show with 20311 & 20314 opening up right on cue whilst hauling the underground stock with 20118 & 20096 on the rear.
All in all it was a good day, it started out looking like it would be a bad one but things worked out for the best. It was part of a long week for me starting with the trip to Barnetby on the Monday and a trip to Acton Bridge following the day after this. Tamworth is a good place to go as proven on other videos, just sometimes patience is a much needed virtue, as seems to be the case with this hobby.
Best enjoyed in 1080, with the sound up for 47749!