Adam Jackson

Jul 10, 2024 | zenodo.org | Anthony Onwuli |Alex Moriarty |Dan Davies |Adam Jackson |Aron Walsh |Jonathan M. Skelton | +5 more

<!-- Release notes generated using configuration in .github/release.yml at master --> What's Changed smact_validity function now available to check if a composition would pass the SMACT chemical filters by @AntObi in https://github.com/WMD-group/SMACT/pull/252 [WIP] Add option to use pre-supplied embeddings within SMACT for the dopant_prediction module by @AntObi in https://github.com/WMD-group/SMACT/pull/260 Fix tests by @AntObi in https://github.com/WMD-group/SMACT/pull/233 If eneg None...

Feb 6, 2024 | thestaffcanteen.com | Adam Jackson

Granita Roughly chop the Granny Smith apples and freeze for 3-4 hours. After the apples have been in the freezer, add 3-4 drops of green food colouring, pinch of citric acid and a splash of water. Then strain through muslin, keeping the juice. Meanwhile bring the the apple juice, sugar and marigold leaves to a simmer, cover with clingfilm and leave for 1 hour to infuse. Weigh 375ml of the Granny Smith juice and sieve the apple juice syrup into the weighed out Granny Smith juice.

Feb 6, 2024 | thestaffcanteen.com | Adam Jackson

FishFillet, skin and trim halibut. Leave as much of the fat under the skin as possible. Sauce Add all ingredients apart from lemon juice and Chardonnay vinegar and bring to a simmer in a medium/large saucepan. Add lemon juice and Chardonnay vinegar and stir well. Simmer sauce for 20 minutes. Pass sauce through a sieve onto the chervil and dill storks. Leave to infuse for 20 minutes. Pass sauce through a fine sieve.