[RD] Daily Graphs and Charts

[Borachio]

That literally means nothing to me. I don't know anything about Scottish or Irish food, either.

Scottish food: deep fried Mars bars. (+ haggis and porridge)

Irish food: potatoes. (+cabbage and bacon)

 

[Mango Elephant]

Well, deep-fried Mars bars doesn't sound like anything we go without in North Carolina. the rest sounds kinda bland I guess.

 

[Borachio]

Yes. Bland has it covered.

 

[Mango Elephant]

so why is English food better?

 

[Tee Kay]

so why is English food better?

It used to be bad in a different way, but then they colonised India and appropriated their cuisine.

 

[Traitorfish]

Britons have quite a sweet tooth, so there's a very broad range of traditional cakes, biscuits, candies and puddings. It's just savouries that we're so absolutely inept with that we had to import a national cuisine wholesale from India.

 

[Borachio]

Oh, I don't know. British beef, is butchered in a much better way than the French stuff, imo. And lamb, too.

There are also many more varieties of British cheese than there are French ones. (Though I'm not a great cheese fan, myself.)

French apples you can keep. Please. Keep them.

Their beer is crap, too.

It seems this whole "British food is crap" thing is a bit of a myth, tbh. Though you'll have no difficulty in finding crap restaurant food, that's for sure.

And the take-away stuff. Which, it goes without saying, is mostly foreign-inspired.

 

[Cutlass]

http://blog.boundless.com/2013/04/t...-too-damn-high-so-boundless-made-free-ones/?/

 

[Tycho Brahe]

It's easier to say what's right with it:

It's a lot better than Scottish or Irish food. And doesn't feature any dried herring, which puts it streaks ahead of Scandinavian and Icelandic food.

What? Driet herring?

I've never heard about it as annything but snacks for dogs.

Pickled herring on other hand: Yum yum!

Is english cooking "streaks ahead" of our own? Tell that to a scandinavian, and they will laugh at you. You could say that about french or italian cuisine, and we would take you serious. But english?? :-D I don't think so.

 

[gay_Aleks]

http://blog.boundless.com/2013/04/t...-too-damn-high-so-boundless-made-free-ones/?/

How exactly those four are remotely related?

 

[Cutlass]

They aren't related. They're just picked as examples, to show how much more the prices of some things are changing compared to others.

 

[Borachio]

What? Driet herring?

I've never heard about it as annything but snacks for dogs.

Pickled herring on other hand: Yum yum!

Is english cooking "streaks ahead" of our own? Tell that to a scandinavian, and they will laugh at you. You could say that about french or italian cuisine, and we would take you serious. But english?? :-D I don't think so.

OK. OK. I give in. Scandinavians have crispbread and smorgasbord. Yep. A buffet is the way to go.

(Pickled herring? Ew!)

 

[Paul in Saudi]

I have no idea where this is from.

Never mind, I obviously have no idea how to post this full-sized either. Sorry, sorry.

 

[Cutlass]

http://www.econpointofview.com/2014/06/school-thought/

 

[Cutlass]

http://nakedkeynesianism.blogspot.com/2014/05/on-why-golden-age-of-capitalism-was.html?m=1

 

[SS-18 ICBM]

http://www.econpointofview.com/2014/06/school-thought/

Institutionalists sound like they're on the level. Where can I read more about their school of thought?

 

[Cutlass]

Institutionalists sound like they're on the level. Where can I read more about their school of tought?

Start HERE and follow the links. If you want help finding more, let me know.

 

[Hygro]

http://www.econpointofview.com/2014/06/school-thought/

I'm pretty skeptical of that list because it seems today the biggest schools of "economists" aka the ones who talk about The Economy (a term practically invented in the 1930s)¹ to me are the neo-Keynesians, the Post-Keynesians, and the neoclassicists (of whom Austrians were once a subset, and also the originators).² If they left out the post-keynesians from their research and kept the DSGE-model types as part of Keynesian, it might explain why they keep saying "it's uncertain" down the column.

But then it's a bit strange because they put Keynesianism, which is name-wise associated with 80 years of conflicting schools, next to Schumpetarian, who might baasically be just one guy. How many Schumpetarians aren't just neoclassical/austrian/institutional/keynesian social-scientists that adopted Schumpeter's work into their broader schools?

Conversely, the institutionalists are pretty cool but they're bigger outside of economics than in it. Their primary contributors used in other social sciences. The Austrians are tiny in academic number, and you might find a Marxist theorist teaching some economic social history or economic geography but not the sciences of economics.

I like that they included the developmentalists.

Putting neoclassical, schumpetarian, and austrian in three separate categories and Keynesian as one is something I find really strange.

1. or, effectively, macroeconomics.

2. And honestly also traders, portfolio managers, and bankers who sometimes count depending on what we're defining. They come in all types too but share being in the thick of experiencing the nexus of the process.



much later edit: good paper on the history of mainstream macroeconomics http://sites.uclouvain.be/econ/DP/IRES/2011028.pdf

 

[Takhisis]

I've never had British food. What's wrong with it?

It's easier to say what's right with it:

It's a lot better than Scottish or Irish food. And doesn't feature any dried herring, which puts it streaks ahead of Scandinavian and Icelandic food.

So, you're saying that Scotland and Ireland are not Britain… Good show! Jolly good show!

Irish food: potatoes. (+cabbage and bacon)

If you add sausages, that's German cooking.

I have no idea where this is from.

Never mind, I obviously have no idea how to post this full-sized either. Sorry, sorry.

Give me a link to the original webpage and I'll see what I can do.

 

[Arwon]

Today in the National Energy Market. Via Ketan Joshi's twitter account. Illustrates what happens when it's very windy.

South Australia. Note the shut down of Augusta power plant leaving just the gas and wind:

Victoria. Note the wind biting into brown coal generation and the behaviour of hydro and gas as engaging during higher price/demand periods:

New South Wales. Lower wind penetration there, clearly plenty of potential:

And the whole NEM (includes Queensland and Tasmania as well as NSW/SA/Vic). At this scale we can see wind being fairly smooth, the hydro that supplies most of Tasmania also being smooth, and black coal slowly going up and down with demand:

A picture of scale. South Australia is a great success story starting from effectively zero maybe 6 years ago. But it is only small, and still only has limited interconnects for exporting its wind power to Victoria and NSW.

And here's the last week in wind capacity. This shows how much wind generation is available from point to point.

The important thing to note is wind is forecast in advance, so the market knows what conditions are coming. It's another wrinkle of market complexity for the market and generators to factor in, rather than wind being a technical challenge to integrate. The NEM's manager, AEMO, has said wind integration has been successful, secure and low cost.