evasive_chimpanzee

Kenji Lopez-Alt discusses it in his video here. There’s a little bit more detail in his book The Wok.

www.youtube.com/watch?v=SGP36xcUnOs

You dont need to, but it does have an effect on the texture of the final dish. Typically, it’s done with sliced meat, not whole cuts.

Most of the people telling you not to wash chicken are sticking a whole chicken under a running faucet and splashing everywhere, which is bad. The right way to do it is just put your cut chicken into a bowl, add some water, and swirl it around with your hand. Then you can drain off the water and add your marinade or whatever. There’s effectively no difference from that and just washing dishes that have touched raw chicken.

You end up with a much more tender final product.

Reminds me of “hill hill hill hill”. https://en.wikipedia.org/wiki/Torpenhow_Hill

I used to be meticulous about trying to dial things in with software, and I got really good at it. Then somehow my database got corrupted or overwritten with blank entries (I think I installed a later version of the software and that messed things up). I tried to get back to where I had been, but it was disheartening, so I just went feral.

You can get really, really in depth. Everything from recipe development and inventory to the actual processes.

For example, you might design a beer with three different grains, and it would calculate resulting gravity after your mash, and the color of the wort. Then it would know the boil-off rate based on the power of your heating element and dimensions of your boiling vessel, so it would give you the post boil gravity.

There’s a million things to use it for. Consistency is really a big one.

It makes sense that UV is only s small % of the energy from the sun, so sunscreen would only be responsible for a small change in heating.

Looks like some can inhibit sweating, too, which could be a double whammy.

pmc.ncbi.nlm.nih.gov/articles/PMC5139786/

That’s the problem with sunscreen, too.

They do, but they use different voltage and frequency for their grid, so you can’t just buy one of theirs and use it.

Thats the problem: no one actually makes the devices yet, but there are official standards now, so I bet we’ll be getting the first devices before the end of the year.

No, you dont understand, we can’t just look elsewhere to find examples that have been shown to work well, we have to spend all our money on developing a completely parallel set of rules and regulations from the ground up because of … reasons.

It’s the same thing with bike lanes: every city spends the whole budget on doing “studies” of different designs rather that just building the exact designs that the Dutch have perfected.

In this case, the unfortunate thing is we can’t just buy German gear since the voltage and frequency of our grids are different.

Yeah, but I would argue that when I say “pass me a tortilla” I’m saying “tortilla” in English, which has mostly the same pronunciation as the Spanish (though I think the “t” is pronounced differently).

The fact that “coup d’etat” is pronounced mostly the same might just be happenstance.

Exactly! Rapidly changing accent for single words leads to poor understanding, which is the whole point of speech.

A loanword is not a word randomly spoken in another language, it’s a word taken from one language into another, which often involves a change in pronunciation.

If you dont acknowledge that, you’d have to acknowledge that the entire French language is just poorly pronounced Latin, which is insane.

“Burrito” is a Spanish word for a little donkey, but it’s also an English word for a food item, and they are not typically pronounced the same. Someone fluent in both languages will pronounce them differently depending on which language they are speaking.

The link you posted literally says “kwa-son”

It’s especially hard because the harder you try, the more tense your mouth is, so you are less likely to do it.

“Trans-atlantic” is a forced/learned accent that used to be more popular ~100 years ago. It was basically meant to represent people that were born in the US, but educated in the UK (or vice versa). Essentially, it was supposed to signify that you were wealthy enough to have connections on both sides of the Atlantic.

People intentionally learned to speak that way, though, and it became common on radio broadcasts (so you could also hear it referred to as an “old-timey announcer voice” or something similar).

Way way more than would be necessary to supply all of our energy needs.

It depends on a lot of factors. It’s less, but definitely not negligible. Especially if you have a fence running north/south with bifacial panels, you will generate most of your power in the morning and the evening when demand is highest. If you have some kind of net metering, the extra power in the evening could outpace panels in a normal configuration from a monetary perspective.

Many typical configurations also suffer from decreased efficiency due to heat, which is the worst around noon on a clear day. Vertical panels get the least direct light around then.

It’s also better for dirt and snow like others have mentioned.

I’ll hunt for an article with some actual numbers.

I’ve found that the ones that deposit ice into a glass for you aren’t very durable because they dont always seal completely, leading to icing on parts of the mechanism, which ends up freezing everything solid, and puts a lot of strain on the parts. This one is dead simple, so it should be pretty durable, but here we are.

Yeah, I suppose it would be different if this was the heating element of something that only gets used under supervision. There doesnt appear to be any kind of fuse, unless there’s one on the fridge side upstream of the ice maker.

Maybe I am better off replacing it and just keeping this one around for spare parts (I’m wishing I had done that when I replaced the first one).

Resistance is 52 ohms. Element says it’s a 260 W element on 115V, so it’s designed for 2.26 amps, which would be 51 ohms. Thats gotta be within spec.

It’s electromechanical, so essentially everything is just controlled by the timer rotating and making contact with different circuits. The only control in there is a bimetallic strip that tells the timer that it’s cold enough to rotate.

The heating element itself isnt burnt out or anything like that. Since the connection to the heating element is a round peg, and it’s being gripped by this connector that just sits tangent to the diameter of the peg, there are only 2 small spots that actually make the electrical connection. I’m assuming the tension on the tabs was bad, so the connection was patchy leading to arcing that burned it out.

I’ve never made paneer, but I have made a lot of ricotta (well, this type of ricotta, there’s also leftover whey ricotta, which I haven’t made). I had no clue paneer was basically just pressed ricotta.

Do you ever salt it, or is that just not common with paneer?

My trouble is always ending up with too much leftover whey. Yeah, you can use it in bread, but unless you are baking like 4 kg of bread, you won’t use it all. I’ve used it in soup, too.

In addition to this, you can find a lot of stuff through iNaturalist.

Instead of cutting it into cubes, try hand tearing pieces for the air fryer. If you do that, the irregular edges crisp up better, especially if you oil it and then dredge in cornstarch or similar.

The explosion of hops onto your ceiling is practically a right of passage for a brewer.

From wikipedia:

Figures compiled in a 2007 report by National Geographic[70] point to modest results for corn ethanol produced in the US: one unit of fossil-fuel energy is required to create 1.3 energy units from the resulting ethanol

Add on top of that the environmental impact and opportunity cost of the land use, and corn based ethanol becomes a non-viable solution.

Yeah, I dont think we’ll ever be in a place where we don’t want to be producing some combustible fuel. We can electrify a whole lot of things, but it’s hard to beat the energy density of stuff you can burn.