University top-up fees

I’m not going to talk much about the Labour government’s narrow, shallow, hollow victory in the House Of Commons this evening over university tuition fees, because it makes me too damn angry.

The bill, which gives the go-ahead for universities to charge students variable fees of up to £3,000 per year doesn’t apply here in Scotland. So why should I be bothered? First of all, Scotland is part of the United Kingdom, and as such benefits from the education of all its citizens. Secondly, the Scottish Executive is going to be watching this bill with great interest. There is going to be pressure on Scotland to introduce a similar system. Maybe not this year or next, but soon enough.

Top-up fees are a huge step down the road towards turning university education into a commodity that is bought, rather than obtained through intellectual effort. And as with all commodities, the rich will have more and they will have better. Talk to me all you want about loans and grants and scholarships allowing gifted poor students to attend expensive universities, but those are exceptions. The rule is that those universities will be populated by students whose parents can afford the fees.

A £3,000 fee might not seem like much, but it’s their very existence that poses a threat to the future of British further education. Once the fees are in place, and universities are benefiting from the money they provide, it will be almost impossible to remove them again. Doing so would be seen as cutting money from education, and that’s political suicide. But when universities come clamoring for more cash, as they inevitably will, the chancellor will have two options: allocate more money from the public pot, or raise the maximum fee universities can charge. What chancellor is going to be able to resist the latter option?

This bill is an arrow straight to the heart of our education system twenty years from now. And it has come about because of two stupid, stupid pieces of public policy. One is the desire to keep income taxes low, and never be seen to raise them. This leads to governments raising funds in back-handed, circuitous ways that don’t affect the bottom line of your pay slip, but suck the money out of your wallet nevertheless. The second is Labour’s target of 50% participation in higher education. This second policy has numerous consequences, one of which is the need for universities to offer a much wider spectrum of courses, which means they need a lot of extra money.

Individually, those two policies are reasonable, but put them together and suddenly you hit a funding crisis. Outgoings exceed income, and what do you do then? You have to raise money by other means. The chancellor could either borrow more money, or cut funds elsewhere, but that’s not acceptable to the Labour leadership. The “third way” is to allow universities to charge students directly for top-up tuition fees. This allows Tony Blair to stand up at the next election and make three claims: 1) he hasn’t increased taxes, 2) he hasn’t increased public borrowing, 3) he hasn’t cut spending.

What he has done is move university funding out of the purview of direct taxation (income tax) and into indirect taxation (taxes on things you “choose” to buy).

In Britain, income tax is a progressive tax, whish is to say that the rich pay proportionately more than the poor. In 2003/04, you pay 22% tax on income up to £30,500, and 40% on income above that amount. Indirect taxes, however, hit everyone equally. You pay the same 17.5% Value Added Tax (VAT) on a new television whether you earn £10,000 a year or £100,000. The difference is that the 17.5% is pocket change to someone on the higher income, whereas it makes a material difference to the lower earner.

Is this what we want? An education system where the rich can choose whatever university they like, but the poor have to scrimp and save, jump through humiliating bureaucratic hoops, and place themselves in debt for the next twenty years of their lives to get a degree? How do we, as a society, benefit from turning education into a fashion accessory for the wealthy?

Well, it looks like I talked about it after all. Grr. I can’t believe it’s a Labour government introducing this measure. One more reason to be voting Scottish Socialist.

Shed

The due date was yesterday, but there’s still no sign of the baby yet. In the meantime, here are some pictures before, during, and after installation of our new garden shed. My dad and I spent most of last Monday shifting earth from the back corner of the garden to level it off, and burying old railway sleepers (you can see them on the first photo) to provide a solid foundation for the shed to rest on. The shed itself was delivered and put up on Tuesday.

Shed: before
Shed: during
Shed: after

Favourite albums

While I’m on a music tip, I might as well put down my top ten list of favourite albums. I’ve been meaning to do this for a while, but the list keeps changing on me. Also, now that I listen to music mainly on MP3 on my computer, the very concept of “album” is blurring. If I’m in the mood for some Barenaked Ladies, I’ll spin up a playlist of my favourite songs spanning all of their albums. It’s actually quite rare nowadays that I listen to a single album all the way through. (The main exception being when I get something new, and want to find out which songs I’m going to like.) This is probably why some of my favourite bands, such as BNL and Toad The Wet Sprocket, don’t feature on this top ten list: they have no one album that I would choose above their others.

Anyway, here’s the list. It’s in alphabetical order, because ordering them by preference would just be too difficult.

Ah, sod it. Here’s the next ten, too:

Favourite artists, from A to Z

In response to Keith’s challenge over at Thiamin Trek, I’ve come up with a list of my favourite artists from each letter of the alphabet. The challenge is to only pick one from each letter. In some cases that was easy (I, O, X), in other cases it was teeth-gnashingly hard (B, M, R). And if I were to put this list together again in a year’s time, it would probably look quite different. Make of it what you will…

Letter Artist
A The Art of Noise
B Barenaked Ladies
C Coldplay
D Doves
E Extreme
F Falco
G Gorillaz
H Hall & Oates
I Natalie Imbruglia
J Billy Joel
K
L Live
M Sarah McLachlan
N Nirvana
O Outkast
P Glen Phillips
Q Queens Of The Stone Age
R Radiohead
S Supergrass
T Toad The Wet Sprocket
U U2
V
W Paul Weller
X XTC
Y
Z Zero 7

(In the interests of cheating, here are some very close runners-up: Badly Drawn Boy, The Bluetones, Gomez, Lifehouse, Branford Marsalis, Dave Matthews, REM, Red Hot Chili Peppers, Sheà Seger, Talking Heads, The White Stripes.)

(Update: under the letter Q, “Queen” should have been “Queens Of The Stone Age”. I highlighted the wrong entry while cut-and-pasting from the spreadsheet I based this list on…)

Exams

I just passed the Microsoft exam 70-315 this morning. This is the second of five exams I need under my belt to gain the MCSD.NET (Microsoft Certified Solution Developer) certification. I qualified as an MCSD on the old Visual Basic 6 track back in 2000, but the new .NET track will certify me on all the juicy goodness in C# and the .NET framework.

I know my .NET stuff already, but as an consultant/contractor, the MCSD certification provides potential clients with some evidence of this ability. On the other hand, it looks like I’ve just landed a contract (due to start in February), so the absence of the certification certainly isn’t a barrier to getting work.

I’m hoping to take some of the last three exams in the next few weeks, but with the new baby due this Saturday (!), I’m not sure quite how much study time I’m going to be able to put in….

The importance of resting meat

Have you ever cooked a steak at home and wondered why it never ends up quite as succulent and tender as it does in a restaurant? A lot of this is down to the technique of resting the meat.

When you cook a piece of meat, the muscle fibres that are in closest contact with the heat contract. (There is a chemical process underlying this, involving the coagulation of proteins, but don’t worry about that.) As the fibres contract, all the juices that nestled between them get squeezed away from the source of the heat. It’s just like squeezing a sponge. When you cook the meat on both sides, all the juices flee from the edges of the meat into the centre. If you cut the meat wide open, the edges will look brown and cooked, but the centre will appear bloody and raw.

If you serve a steak (or a loin of pork, or a nice cut of lamb) straight from the pan like this, by the time the plate reaches the table, the meat will usually be lying in a small puddle of its own juices. If you’re hosting a dinner party, or trying to impress someone special, this can ruin the finely prepared effect you’re looking for.

Instead, take the meat out of the pan, place it on a warm (but not hot) plate, and leave it to stand for a while. Between 10 and 20 minutes is usually about right. As the meat slowly cools down (don’t stick it in the fridge for rapid cooling), the muscle fibres that were so tense before start to relax. It’s the reverse of the sponge effect. As the fibres relax, they reabsorb the juices from the centre of the meat, and draw it back towards the edges.

The result is that if you cut open the steak now, the whole of the inside will appear evenly pink. The residual heat from the edges will have cooked some more of the centre, and the edges will have reabsorbed some of the juices, thus altering their “well done” brown colour. Relaxed meat is more tender and succulent than tense meat, because the juices–and their flavour–have been reabsorbed rather than wasted.

Note that because the meat will have cooled down, it is worth giving it a little bit of heat before serving it: put it under a grill (broiler), or gently re-heat it in a warm (but not hot) pan for a minute or so. This will bring it back up to comfortable eating temperature without cooking it further.

No matter what the quality is of the meat you’re working with, letting it rest properly before serving makes a big difference to the experience of eating it. Even poor cuts are vastly improved by not overcooking them, and letting them relax for a while. Another advantage for the cook is that it takes some of the time pressure off cooking the meat. In the time that it is resting, you can be working on something else, like preparing a salad, cleaning up some of the mess you’ve just made in your kitchen, or (more realistically) enjoying a nice glass of wine.