FAO Ezteq and Ezteq only :) no1 may enter
- Thread starter Little Boy
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Chronictank
FH is my second home
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<takes away spade when noone was looking>Ezteq said:GEDDOUTTAMYTHREAD!!!
Jim... Spade him!!!
*attaaaaaaaaaaaack*
ha, have at thee!
Chronictank
FH is my second home
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Motorhead is rubbish :<liloe said:
Zeppelin ftw
tris-
Failed Geordie and Parmothief
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The defendant was found by Traffic Police to be parked in a zebra crossing area. The Defendant was offered an on the spot fixed penalty of £60 and three points added to her driving license. The defendant felt this fixed penalty was issued unfairly and so the case was heard at The Magistrates Court. The defendant claimed she could not see the road markings as it had been raining heavily.
The Prosecution produced photographic evidence of where the car was parked and what the road was like. It could be seen that markings were visible in the area but not on the side of the road where the car was parked.
The decision by the Magistrates was that the Defendant was guilty of an offence. The Defendant got three points added to her driving license, was ordered to pay a £100 fine and was ordered to pay £400 in court costs. As the Defendant was on a low income, the Solicitor came to an agreement with the Magistrates that she could pay no more or no less than £5 a week.
The offence would come under the Road Traffic Act 1988 (leaving vehicles in dangerous positions) c52. The offence was leaving the vehicle in a dangerous position. The penalty for such an offence is a £60 fine and three points added to the driving license. The £60 fine is only applicable if the person decides to pay the fine within 28 days.
The Prosecution produced photographic evidence of where the car was parked and what the road was like. It could be seen that markings were visible in the area but not on the side of the road where the car was parked.
The decision by the Magistrates was that the Defendant was guilty of an offence. The Defendant got three points added to her driving license, was ordered to pay a £100 fine and was ordered to pay £400 in court costs. As the Defendant was on a low income, the Solicitor came to an agreement with the Magistrates that she could pay no more or no less than £5 a week.
The offence would come under the Road Traffic Act 1988 (leaving vehicles in dangerous positions) c52. The offence was leaving the vehicle in a dangerous position. The penalty for such an offence is a £60 fine and three points added to the driving license. The £60 fine is only applicable if the person decides to pay the fine within 28 days.
Naetha
Fledgling Freddie
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4.1 Geology
The drift geological map3 (Ref. 2 and Ref. 3) indicates that the site is directly underlain by glaciomarine deposits (mainly sand and gravel) and also made ground. The thickness of the glaciomarine deposits is between 25m and 30m and the made ground is 0-3m. The solid geological map for the area (Ref. 4) indicates that beneath the drift strata, the site area is underlain by the Middle Coal Measures of the Carboniferous Millstone Grit formation consisting of a series of sandstones, siltstones, mudstones and thin coal seams.
4.2 Coal Mining
The site lies in an area which may be affected by historical mining activities. There was a coal mine located approximately 500m east of the site (Ref. 5) but there are no known mine shafts or adits within 500m of the site. A Coal Authority report for the site has been ordered.
4.3 Hydrogeology
The hydrogeological map of the area (Ref. 7) indicates the site is underlain by an aquifer of limited potential. The map indicates that this type of aquifer typically provides weakly mineralised groundwater and small borehole yields.
There are no licensed groundwater abstractions within 500m of the site. (Ref. 9)
Shallow perched groundwater flow in the glaciomarine deposits is likely to follow local topography and flow both north and west from the site to the River Carron.
The groundwater vulnerability map of the area (Ref. 8) indicates that the strata beneath the site are moderately permeable. This implies that major water abstraction is unlikely as the rock does not have a high primary permeability; however the rock is potentially fractured and therefore important for local supplies and for supplying base flow to rivers.
£100 to anyone who can guess where teh site is!
The drift geological map3 (Ref. 2 and Ref. 3) indicates that the site is directly underlain by glaciomarine deposits (mainly sand and gravel) and also made ground. The thickness of the glaciomarine deposits is between 25m and 30m and the made ground is 0-3m. The solid geological map for the area (Ref. 4) indicates that beneath the drift strata, the site area is underlain by the Middle Coal Measures of the Carboniferous Millstone Grit formation consisting of a series of sandstones, siltstones, mudstones and thin coal seams.
4.2 Coal Mining
The site lies in an area which may be affected by historical mining activities. There was a coal mine located approximately 500m east of the site (Ref. 5) but there are no known mine shafts or adits within 500m of the site. A Coal Authority report for the site has been ordered.
4.3 Hydrogeology
The hydrogeological map of the area (Ref. 7) indicates the site is underlain by an aquifer of limited potential. The map indicates that this type of aquifer typically provides weakly mineralised groundwater and small borehole yields.
There are no licensed groundwater abstractions within 500m of the site. (Ref. 9)
Shallow perched groundwater flow in the glaciomarine deposits is likely to follow local topography and flow both north and west from the site to the River Carron.
The groundwater vulnerability map of the area (Ref. 8) indicates that the strata beneath the site are moderately permeable. This implies that major water abstraction is unlikely as the rock does not have a high primary permeability; however the rock is potentially fractured and therefore important for local supplies and for supplying base flow to rivers.
£100 to anyone who can guess where teh site is!
The habanero chile (Capsicum chinense Jacquin) (originally Spanish "Javanero") is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 cm (1–2½ in) long.
Scoville rating
Most habaneros will rate between 100,000 and 300,000 Scoville units. Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers.
The Red Savina™ pepper is a cultivar of the habanero pepper, and has been tested and certified as the "World's hottest spice", as listed in the Guinness Book of Records, however the Dorset Naga pepper is claimed to be over three times as hot as the Red Savina™ pepper at 970,000 Scoville units.
[edit] Origin and current use
Like all Capsicum, the habanero pepper originated in the Mesoamerican region, most likely the Yucatan peninsula where it is most widely cultivated today. Upon its discovery by Europeans, it was rapidly disseminated around the world, to the point that 18th century taxonomists mistook China for its place of origin and called it "capsicum chinense" -- the Chinese pepper. [1][2]
Other modern producers include Belize, Costa Rica, and some US states including Texas, Idaho, and California.
The Scotch bonnet is often compared to the habanero, as they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress.
A habanero plant with fruit and flower.Recently, the habanero's heat, its fruity, citrus-like flavour, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.
McIlhenny Co. offers a Habanero version of their popular Tabasco sauce at 7,000 to 8,000 Scoville units, making it the spiciest sauce they offer. Other sauces include Dave's Insanity sauce, at 80,000+ Scoville units, which is prepared from capsaicin extracts, and not the pepper itself. Similarly, The Source, from Original Juan Specialty Foods, is rated at 7.1 million Scoville units.
The word habanero is sometimes misspelled (and mispronounced) as "habañero", probably via association with jalapeño. Say a-ba-NEH-ro, not a-ban-YEH-ro. The "h" is not pronounced.
Scoville rating
Most habaneros will rate between 100,000 and 300,000 Scoville units. Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers.
The Red Savina™ pepper is a cultivar of the habanero pepper, and has been tested and certified as the "World's hottest spice", as listed in the Guinness Book of Records, however the Dorset Naga pepper is claimed to be over three times as hot as the Red Savina™ pepper at 970,000 Scoville units.
[edit] Origin and current use
Like all Capsicum, the habanero pepper originated in the Mesoamerican region, most likely the Yucatan peninsula where it is most widely cultivated today. Upon its discovery by Europeans, it was rapidly disseminated around the world, to the point that 18th century taxonomists mistook China for its place of origin and called it "capsicum chinense" -- the Chinese pepper. [1][2]
Other modern producers include Belize, Costa Rica, and some US states including Texas, Idaho, and California.
The Scotch bonnet is often compared to the habanero, as they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress.
A habanero plant with fruit and flower.Recently, the habanero's heat, its fruity, citrus-like flavour, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.
McIlhenny Co. offers a Habanero version of their popular Tabasco sauce at 7,000 to 8,000 Scoville units, making it the spiciest sauce they offer. Other sauces include Dave's Insanity sauce, at 80,000+ Scoville units, which is prepared from capsaicin extracts, and not the pepper itself. Similarly, The Source, from Original Juan Specialty Foods, is rated at 7.1 million Scoville units.
The word habanero is sometimes misspelled (and mispronounced) as "habañero", probably via association with jalapeño. Say a-ba-NEH-ro, not a-ban-YEH-ro. The "h" is not pronounced.
While our early ancestors may have employed hot water to heat foods in natural containers, the cooking technique of boiling was not commonly-used until the invention of waterproof and heatproof containers about five thousand years ago. Boiling was advantageous as a cooking technique. Water turns to steam at a constant temperature that does not exceed F. 212 at sea level. Compared to heating with hot air over a fire, boiling water is more dense and comes more fully in contact with the entire surface of submersed foods. Hot water easily and quickly imparts its energy to the food. In addition to consistency, boiling provides a lower cooking temperature than does frying, roasting, or baking. Before the invention of thermometers, this was particularly significant. Boiling also permitted the fuller use of animal and plant products, and expanded the range of foods that our ancestors consumed. Many animal parts, such as bones, could not be eaten even if roasted. Boiling extracted whatever nutritional value these unused parts possessed. Likewise, some plant parts were inedible in their natural state, but became consumable after boiling. For instance, acorns are edible only after the tannin has been removed by boiling.
Boiling foods created new taste sensations. Cereal grains, for instance, release starch granules into the liquid and cause a sudden thickening. How thick depended on the amount and type of cereal grains. Heating several ingredients in a liquid over time altered the flavor of the mixture such that each particular foodstuff lost its individual taste and combined to form a unique flavor. The addition of animal products or oil-bearing seeds made the concoction richer, thicker, and more nutritious. However, precisely when humans first consumed the liquid in the boiling pot is unclear. As most primitive peoples wasted nothing, it is extremely likely that the liquid was consumed along with the boiled contents as soon as it was technologically possible to scoop out the liquid. From the earliest records, soup and porridge-type dishes were prepared by many ancient peoples. From Neolithic times, soup was consumed in the Mediterranean.
After the collapse of the Western Roman Empire, soup survived in the Byzantine Empire centered on Constantinople. With its fall to the Ottoman Turks in 1454, soups of Central Asian origin entered Europe's culinary repertoire. Unlike Western Europeans, the Turks did not limit soup consumption to a particular time of day or a specific course during a meal. Vegetables were used extensively in Turkish soups, and in later times, the tomato was no exception.
National cuisines in Western Europe emerged about the same time as Turkish culinary styles solidified. Based on surviving cookery manuscripts from the Middle Ages, a great deal of overlap is evident in medieval recipes originating in England, France, Italy, and Catalonia. While similarities existed among foods eaten by Europe's nobility, the common people ate mainly what was produced locally. Often these foods, particularly cereals, were boiled and consumed in bowls.
Broths were usually served in bowls shared by more than one person at table. The liquid was sipped directly from the bowl. While broths were a basic foodstuff among the common people throughout Europe, upper classes considered the solids in a prepared dish to be the important ingredient: the liquid may have been intended, as a sauce, to impart a particular flavor rather than to be consumed in their own right. The liquid also served to keep the solids warm. Sometimes the meat or vegetables used to create the broth were eaten separately; other times they were cut into smaller pieces and served in the broth. Prior to the common adoption of spoons, diners used their right hands to pull out chunks of meat or vegetables from shared bowls. For those more fastidious, knives speared the solids and conveyed them to the mouth.
When fashion shifted in fourteenth century Europe, spoons served as vehicles to transport the liquid from the bowl to the mouth. Then, as now, careful balancing was necessary to avoid spilling the liquid. The spoon gradually became the dominant mode of conveyance, at least among European upper classes. This change may have been encouraged during the late sixteenth century when men and women started wearing large, stiff laced collars called ruffs. Those wearing ruffs around their necks could not easily drink soup from bowls without spilling, and hence fashion dictated the use of spoons. But early spoons were unsuitable for soup consumption. Since most spoons had fairly short stems, soup could not be safely negotiate past the ruffs without spilling. So spoon handles lengthened and the spoon's bowl became larger permitting more liquid to be transported to the mouth with less chance of dribbling the contents on the ruffs.
Boiling foods created new taste sensations. Cereal grains, for instance, release starch granules into the liquid and cause a sudden thickening. How thick depended on the amount and type of cereal grains. Heating several ingredients in a liquid over time altered the flavor of the mixture such that each particular foodstuff lost its individual taste and combined to form a unique flavor. The addition of animal products or oil-bearing seeds made the concoction richer, thicker, and more nutritious. However, precisely when humans first consumed the liquid in the boiling pot is unclear. As most primitive peoples wasted nothing, it is extremely likely that the liquid was consumed along with the boiled contents as soon as it was technologically possible to scoop out the liquid. From the earliest records, soup and porridge-type dishes were prepared by many ancient peoples. From Neolithic times, soup was consumed in the Mediterranean.
After the collapse of the Western Roman Empire, soup survived in the Byzantine Empire centered on Constantinople. With its fall to the Ottoman Turks in 1454, soups of Central Asian origin entered Europe's culinary repertoire. Unlike Western Europeans, the Turks did not limit soup consumption to a particular time of day or a specific course during a meal. Vegetables were used extensively in Turkish soups, and in later times, the tomato was no exception.
National cuisines in Western Europe emerged about the same time as Turkish culinary styles solidified. Based on surviving cookery manuscripts from the Middle Ages, a great deal of overlap is evident in medieval recipes originating in England, France, Italy, and Catalonia. While similarities existed among foods eaten by Europe's nobility, the common people ate mainly what was produced locally. Often these foods, particularly cereals, were boiled and consumed in bowls.
Broths were usually served in bowls shared by more than one person at table. The liquid was sipped directly from the bowl. While broths were a basic foodstuff among the common people throughout Europe, upper classes considered the solids in a prepared dish to be the important ingredient: the liquid may have been intended, as a sauce, to impart a particular flavor rather than to be consumed in their own right. The liquid also served to keep the solids warm. Sometimes the meat or vegetables used to create the broth were eaten separately; other times they were cut into smaller pieces and served in the broth. Prior to the common adoption of spoons, diners used their right hands to pull out chunks of meat or vegetables from shared bowls. For those more fastidious, knives speared the solids and conveyed them to the mouth.
When fashion shifted in fourteenth century Europe, spoons served as vehicles to transport the liquid from the bowl to the mouth. Then, as now, careful balancing was necessary to avoid spilling the liquid. The spoon gradually became the dominant mode of conveyance, at least among European upper classes. This change may have been encouraged during the late sixteenth century when men and women started wearing large, stiff laced collars called ruffs. Those wearing ruffs around their necks could not easily drink soup from bowls without spilling, and hence fashion dictated the use of spoons. But early spoons were unsuitable for soup consumption. Since most spoons had fairly short stems, soup could not be safely negotiate past the ruffs without spilling. So spoon handles lengthened and the spoon's bowl became larger permitting more liquid to be transported to the mouth with less chance of dribbling the contents on the ruffs.
Chronictank
FH is my second home
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The concept of pornography as understood today did not exist until the Victorian era. Its current definition was added in the 1860s, replacing the older one meaning writings about prostitutes. [1] In its original meaning, pornography was literally "writing about prostitutes", from the classical Greek roots πόρνη and γράφειν. Πόρνη started as a euphemism and literally meant '(something) sold'. It is related to the Greek verb περνημι meaning "I sell". It derived from a Greek term for men who chronicled the well-known πόρναι or skilled prostitutes of ancient Greece. In more modern times, the term was adopted by social scientists to describe the work of men like Nicholas Restif and William Acton, who in the 18th and 19th centuries published treatises studying prostitution and proposing to regulate it. It first appears in an English medical dictionary in 1857 defined as "A description of prostitutes or of prostitution, as a matter of public hygiene." Within 5 years though, the second, obscene definition appeared in Webster's Dictionary. "Licentious painting or literature; especially, the painting anciently employed to decorate the walls of rooms devoted to bacchanalian orgies." [2] The term kept its first, neutral meaning in the Oxford English Dictionary until 1905. The term now refers to sexually explicit material of all kinds, particularly that which is prohibited, regulated or condemned by figures of authority.
Euphemisms replacing the word pornographic with the word adult (e.g. adult film, adult video and adult bookstore) are generally preferred within the industry producing and distributing these works, namely the Adult Entertainment Industry. Pornography can also be contrasted with ribaldry, which uses sexual titillation in the service of comedy. The definition of pornography is highly subjective, with generally accepted works of art such as Michelangelo's David being considered pornographic by some people. In a sense therefore, the definition of pornography is as much (or more) to do with the viewer's motive and response, as with the actual material, content or creator's intention.
A secondary distinction is sometimes made between softcore pornography and hardcore pornography. Softcore pornography generally includes materials that feature nudity, sexually suggestive scenes, and simulated sex, while hardcore or X-rated pornography contains close-ups of aroused genitalia and sexual activities including penetration. Within the industry itself, informal classification breaks down even further. The differing legal definitions and standards in different countries and regions leads producers to shoot and edit different versions of adult films for release to different markets. The internal rating decision is primarily made by considering whether the film depicts erect penises, close-up shots of genitals and penetration, types of penetration, and the presence or lack of a visible, external ejaculation. Some adult films are edited into an R-rated version suitable for release on late-night cable television, a softcore version designed for release on a mainstream adult cable channel (e.g., the Playboy channel), and an explicit, hardcore version designed for sale in adult film stores.
In some American jurisdictions the depiction of urination or defecation contributes to the conclusion that a particular image is pornographic (see e.g. Arizona Criminal Code [3], 9f, 11, in combination with Arizona Criminal Code, A2, [4] and for Utah, 8h). [5] Another term that is often confused with "pornography" is obscenity, a legal term used in many US states meaning artistic material (any media, any genre) that has no reasonable real artistic merit and appeals to the "prurient interest" and patently offends reasonable prudent people in the community. Arizona prosecuted distributors of a pornographic film called "Taboo American Style" in 1989 on the grounds that it was not merely pornographic but obscene, which would be a crime to distribute under Arizona law. Most of what has been considered obscene in the USA has been pornography, thus the terms are often confused.
Euphemisms replacing the word pornographic with the word adult (e.g. adult film, adult video and adult bookstore) are generally preferred within the industry producing and distributing these works, namely the Adult Entertainment Industry. Pornography can also be contrasted with ribaldry, which uses sexual titillation in the service of comedy. The definition of pornography is highly subjective, with generally accepted works of art such as Michelangelo's David being considered pornographic by some people. In a sense therefore, the definition of pornography is as much (or more) to do with the viewer's motive and response, as with the actual material, content or creator's intention.
A secondary distinction is sometimes made between softcore pornography and hardcore pornography. Softcore pornography generally includes materials that feature nudity, sexually suggestive scenes, and simulated sex, while hardcore or X-rated pornography contains close-ups of aroused genitalia and sexual activities including penetration. Within the industry itself, informal classification breaks down even further. The differing legal definitions and standards in different countries and regions leads producers to shoot and edit different versions of adult films for release to different markets. The internal rating decision is primarily made by considering whether the film depicts erect penises, close-up shots of genitals and penetration, types of penetration, and the presence or lack of a visible, external ejaculation. Some adult films are edited into an R-rated version suitable for release on late-night cable television, a softcore version designed for release on a mainstream adult cable channel (e.g., the Playboy channel), and an explicit, hardcore version designed for sale in adult film stores.
In some American jurisdictions the depiction of urination or defecation contributes to the conclusion that a particular image is pornographic (see e.g. Arizona Criminal Code [3], 9f, 11, in combination with Arizona Criminal Code, A2, [4] and for Utah, 8h). [5] Another term that is often confused with "pornography" is obscenity, a legal term used in many US states meaning artistic material (any media, any genre) that has no reasonable real artistic merit and appeals to the "prurient interest" and patently offends reasonable prudent people in the community. Arizona prosecuted distributors of a pornographic film called "Taboo American Style" in 1989 on the grounds that it was not merely pornographic but obscene, which would be a crime to distribute under Arizona law. Most of what has been considered obscene in the USA has been pornography, thus the terms are often confused.
Chronictank
FH is my second home
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you may have a rock but do you have a leet geological mineralNaetha said:
shiny!!
Naetha
Fledgling Freddie
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Chronictank said:you may have a rock but do you have a leet geological mineral
shiny!!
No, but I have some labradorite that I found in Scotland on my desk:
Along with a nice ammonite I picked up on the beach at Whitby
So nyer
Edit: Fixed
Chronictank
FH is my second home
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You had a labradorite :dNaetha said:No, but I have some labradorite that I found in Scotland on my desk:
Along with a nice ammonite I picked up on the beach at Whitby
So nyer
Edit: Fixed
i have desecrated it
old.Tohtori
FH is my second home
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Vladamir said:Sad
Don't hate what you can't control and what you only dream to become one day
evzy
Can't get enough of FH
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The roe deer as a model for studying seasonal regulation of testis function.
In mature male seasonal breeders, the circannual cycles of testicular growth and involution involve significant changes in structure and function of both the tubular and interstitial testicular compartment. Roe deer (Capreolus capreolus) are seasonal breeders with a short defined rutting season from mid-July to mid-August and represent a unique non-rodent model for studying testicular functions during the course of a complete reproductive cycle with naturally changing photoperiod. Germ cells and Sertoli cells of the seminiferous tubules and the interstitial Leydig cells all display significant morphological and physiological alterations during the seasonal changes. In contrast to the germ cell population, Sertoli and Leydig cells persist as a numerically constant cell population in the roe deer testis. This report emphasizes the intricate relationship between seasonal cellular differentiation, intratesticular growth factor networks and their impact on the functional dynamics during the seasonal changes in roe deer testis.
In mature male seasonal breeders, the circannual cycles of testicular growth and involution involve significant changes in structure and function of both the tubular and interstitial testicular compartment. Roe deer (Capreolus capreolus) are seasonal breeders with a short defined rutting season from mid-July to mid-August and represent a unique non-rodent model for studying testicular functions during the course of a complete reproductive cycle with naturally changing photoperiod. Germ cells and Sertoli cells of the seminiferous tubules and the interstitial Leydig cells all display significant morphological and physiological alterations during the seasonal changes. In contrast to the germ cell population, Sertoli and Leydig cells persist as a numerically constant cell population in the roe deer testis. This report emphasizes the intricate relationship between seasonal cellular differentiation, intratesticular growth factor networks and their impact on the functional dynamics during the seasonal changes in roe deer testis.
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I understand that you feel that the above programme should include more violence as without this it seems that nothing happens.
As this programme is a pre-watershed programme and is aimed at family viewing, we take the inclusion of pre-watershed violence very seriously and the level of violence in this adaptation of Robin Hood was discussed at length. Robin Hood has traditionally been a moral story of good against evil which has always contained a certain amount of swashbuckling violence with Robin our hero fighting the Sheriff of Nottingham and other evil villains. We felt that in order for Robin to be seen to ?do good? there needed to be a dangerous and credibly ?evil? world surrounding him and the people he cares about.
The degree and type of violence and the detail that can be shown in a drama of this kind will always be carefully thought through. The content will depend heavily upon the context and also when the programme is to be shown. We always take particular care pre-watershed to avoid the depiction of unsuitable violence. Any scenes which are to include violence are carefully shot so as to allude to any aggressive act rather than show it explicitly. We are also careful not to overlook the consequences of violent acts otherwise there is a danger of seeming to sanitise them.
Your comments have been fully registered on our daily audience log. This internal document will be made available to the 'Robin Hood' production team and Senior BBC Management.
Thank you once again for taking the time to contact us.
Regards
Some bird
BBC Information
There you have it, the reason robin hood on the BBC is shit
As this programme is a pre-watershed programme and is aimed at family viewing, we take the inclusion of pre-watershed violence very seriously and the level of violence in this adaptation of Robin Hood was discussed at length. Robin Hood has traditionally been a moral story of good against evil which has always contained a certain amount of swashbuckling violence with Robin our hero fighting the Sheriff of Nottingham and other evil villains. We felt that in order for Robin to be seen to ?do good? there needed to be a dangerous and credibly ?evil? world surrounding him and the people he cares about.
The degree and type of violence and the detail that can be shown in a drama of this kind will always be carefully thought through. The content will depend heavily upon the context and also when the programme is to be shown. We always take particular care pre-watershed to avoid the depiction of unsuitable violence. Any scenes which are to include violence are carefully shot so as to allude to any aggressive act rather than show it explicitly. We are also careful not to overlook the consequences of violent acts otherwise there is a danger of seeming to sanitise them.
Your comments have been fully registered on our daily audience log. This internal document will be made available to the 'Robin Hood' production team and Senior BBC Management.
Thank you once again for taking the time to contact us.
Regards
Some bird
BBC Information
There you have it, the reason robin hood on the BBC is shit
Ingafgrinn Macabre
Can't get enough of FH
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It's all in your head nate, it's all between the earsNate said:
old.Tohtori
FH is my second home
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Ingafgrinn Macabre said:It's all in your head nate, it's all between the ears
So is a BJ but it feels daaaaamn goooood
Gratscensi
Banned
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