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storm_norm
Joined: 18 Oct 2007
Posts: 1741
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 Posted: Sun Nov 18, 2007 5:39 am Post subject: daily telegraph 11/16 |
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| Code: | -------------------------
| . . . | 7 . 5 | . . . |
| . . 2 | . . 4 | 1 . . |
| . 5 . | . 6 . | . 4 . |
|-----------------------|
| . 6 3 | . 5 . | 9 1 . |
| . . 9 | . 1 . | 2 . . |
| . 2 1 | . 7 . | 4 3 . |
|-----------------------|
| . 1 . | . 8 . | . 9 . |
| . . 5 | 9 . . | 8 . . |
| . . . | 5 . 7 | . . . |
------------------------- |
the first major move is the x-wing on the 6's, then it gets a little more tricky. I made it past two more xy wing moves then.... UR ????
http://www.sudoku.telegraph.co.uk/ |
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nataraj
Joined: 03 Aug 2007
Posts: 1048
Location: near Vienna, Austria
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| Posted: Sun Nov 18, 2007 10:18 am Post subject: |
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very nice puzzle indeed.
I found the same xwing but I think a little later.
Also two connected xy wings:
34-46-36 and 46-36-34, both sharing the 46-36 in row 9.
There is an xyz wing (39-249-34 which removes 3 somewhere in or near box 1)
One key move was a UR (67) in r57c89 which makes r5c9=5
Finally, this situation
| Code: |
+--------------------------+--------------------------+--------------------------+
| 1 39 4 | 7 239 5 | 6 8 239 |
| 6 7 2 | 8 39 4 | 1 5 39 |
| 39 5 8 | 1 6 23 | 7 4 239 |
+--------------------------+--------------------------+--------------------------+
| 48 6 3 | 24 5 28 | 9 1 7 |
| 7 48 9 | 34 1 38 | 2 6 5 |
| 5 2 1 | 6 7 9 | 4 3 8 |
+--------------------------+--------------------------+--------------------------+
| 23 1 7 | 23 8 6 | 5 9 4 |
| 234 34 5 | 9 23 1 | 8 7 6 |
| 89 89 6 | 5 4 7 | 3 2 1 |
+--------------------------+--------------------------+--------------------------+
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and now it seems something should be done about those 39 239 23 cells in the upper right. but I have to hurry - traditional roasted goose ("Martinigansl") waiting - mustn't be late .... |
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Asellus
Joined: 05 Jun 2007
Posts: 865
Location: Sonoma County, CA, USA
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| Posted: Sun Nov 18, 2007 12:57 pm Post subject: |
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There is a {34} W-Wing.
Mahlzeit! |
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nataraj
Joined: 03 Aug 2007
Posts: 1048
Location: near Vienna, Austria
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| Posted: Sun Nov 18, 2007 1:18 pm Post subject: |
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... and (4) in r5c2 is toast ...
yum, the goose was delicious.
you up all night gazing at the stars, Asellus? Thx for the hint!
Sunday just starting over there it seems. Here it's almost over.
best,
nataraj |
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ravel
Joined: 21 Apr 2006
Posts: 536
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| Posted: Sun Nov 18, 2007 1:43 pm Post subject: |
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| nataraj wrote: | | .. traditional roasted goose ("Martinigansl") waiting - mustn't be late .... |
nataraj ! St. Martin's Day is November 11. So you were a week late. Must have been well-done after this time  |
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nataraj
Joined: 03 Aug 2007
Posts: 1048
Location: near Vienna, Austria
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| Posted: Sun Nov 18, 2007 3:05 pm Post subject: |
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True, St.Martin's was on Nov.11
Lucky for me, the restaurants here serve Martin's goose between end of October and mid-November 
And the first taste of 2007 wine ... not bad at all. |
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storm_norm
Joined: 18 Oct 2007
Posts: 1741
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| Posted: Sun Nov 18, 2007 7:24 pm Post subject: |
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Asellus,
stupid question--- what is mahlzeit?[/quote] |
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nataraj
Joined: 03 Aug 2007
Posts: 1048
Location: near Vienna, Austria
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| Posted: Sun Nov 18, 2007 7:33 pm Post subject: |
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Mahlzeit in (Austrian) German is roughly equivalent to "Bon appétit" or "enjoy your meal".
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storm_norm
Joined: 18 Oct 2007
Posts: 1741
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| Posted: Sun Nov 18, 2007 7:59 pm Post subject: |
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| thank you, nataraj |
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Asellus
Joined: 05 Jun 2007
Posts: 865
Location: Sonoma County, CA, USA
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| Posted: Mon Nov 19, 2007 2:32 am Post subject: |
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| nataraj wrote: | | you up all night gazing at the stars, Asellus? |
Well, with the Leonid meteors, I should have been at the observatory since it was open to the public. But, I opted not to be there. I was just sleepless, as it happens.
| Quote: | | And the first taste of 2007 wine ... not bad at all. |
Did you have a Sturm in your glass? (There is no Sturm tradition here.) I miss Blauer Bergunder; hard to come by over here. But, we have the compensation of the outstanding Russian River Valley pinot noir... closer to Burgundy in some ways than the B.B., I believe. And, probably hard to come by over there. |
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nataraj
Joined: 03 Aug 2007
Posts: 1048
Location: near Vienna, Austria
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| Posted: Mon Nov 19, 2007 6:43 am Post subject: |
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| Quote: | | Did you have a Sturm in your glass? |
No, Sturm has turned into "Staubiger" and that's what we had. Asellus seems to be very familiar with our wines, so for the benefit of all those who share the interest but not the local (and I mean VERY local - we're talking eastern parts of Austria) vocabulary, here's what we are talking about:
When grapes are harvested and pressed, the first thing you get is the juice - "Most" (not to be confused with the "cidre"-like drink they make from apple and/or pear and which is also called "Most"). Most is quite transparent and very sweet.
When fermentation starts, the liquid turns opaque, bubbles (carbondioxide) start to rise as does the temperature. It's cooking up a storm. Hence: "Sturm". Real Sturm can be bottled but not corked (because it is still fermenting), so rather hard to transport. Also, the whole process is basically over in a few days, that's why one gets Sturm only for a brief period and in wine regions only (at least in theory. In practice Sturm is sold for weeks... talk about refrigeration, the wonders of modern technology). Sturm is sweet and / or sour, depending on how much suger has been turned into ethanol.
After this stormy period, the wine slowly clears up, but it keeps a slightly "dusty" appearance, that's why it is called "Staubiger" (dusty wine).
At about the same time, the first red wines are ready for tasting, cf. the famous "beaujolais nouveau" in France.
Greetings from Vienna
nataraj |
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