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Messages - Mesozoic Mister Nigel

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31636
Aneristic Illusions / Re: Occupy
« on: November 12, 2011, 08:08:29 pm »
I'm sure as soon as they do feel threatened, on the other hand, we'll see violence on a level that will make Kabul look like a plausible place to buy property.

30% of veterans are unemployed, incidentally.  Not quite Weimar Germany levels yet, but not far off.  Income inequality is worse in the USA than it is in Egypt, Bangladesh, Yemen and Algeria.  Something will have to give.

Yeah, I kind of wonder how that's going to play out, because I don't see this thing just dissipating, which is what I think the politicians were hoping.

31637
Aneristic Illusions / Re: I'll just leave this here....
« on: November 12, 2011, 07:44:33 pm »
On the FAFSA form, there is a question about drug convictions, but no questions about general or weapon convictions. Funny that.

http://www.fafsa.ed.gov/fotw1112/pdf/PdfFafsa11-12.pdf
:lulz:
I have an armed burglary felony conviction and had no trouble getting FAFSA.  But had I been caught with an oz of pot, goddamn better not let me become educated!

Well, technically, (not stating I condone or endorse this), it just means the government isn't going to help you pay for that education.  It doesn't keep you from applying.  (Again, I'm not supporting that but it isn't precisely the same thing as being completely shut out of further education)  Though, I'm sure many colleges would look at that as a black mark, whether or not you are going to apply for financial aid.  Though, if you can slam dunk a basketball I bet they'd look the other way AND find a way for your education to be paid.  

For the most part, rich kids aren't the ones getting drug convictions. So, sure, if you're wealthy enough you can pay for your own education. That doesn't really address the problem, which is that functionally speaking, drug convictions are preventing people from reasonable, practical, affordable access to education and betterment.

31638
Aneristic Illusions / Re: Occupy
« on: November 12, 2011, 07:25:39 pm »
But seriously, I don't get it either.  I mean, sure the bankers are greedy, amoral and criminal fucks.  We all know that.

The only way they're ever going to be held to account is by putting pressure on politicians, though.  I expect bankers to be what they are, much in the way I expect a newborn puppy to shit on the carpet.  However, the politicians are meant to clean up the mess, not give the puppy laxatives and leave a bag's worth of doggy treats open and in plain sight.

Yep. It's supposed to be our representatives in government making sure we don't get screwed by handing the keys to the castle to thieves. Protesting Wall Street is like small businessowners in 1930's Chicago protesting the Mafia, only with fewer shop fires and disappearances. 

Hey criminals! We don't like you!

They don't give a fuck.

31639
Discordian Recipes / Re: Curry hot wings
« on: November 12, 2011, 07:19:23 pm »
Pok Pok?

because their wings are quite simply the best wings I've had anywhere in the world, and possibly the single best snack I've ever had, period.

I don't know the proportions, but I know that fish sauce and palm sugar are the primary ingredients.

Yes, Pok Pok. Those wings are like CRACK. I've never had a bad dish there, actually. Not once.

31640
Discordian Recipes / Re: Chicken (Djej?) Muhammara
« on: November 12, 2011, 06:55:11 pm »
I know, I know. I always use Google Calculator to convert units. Also works for Fahrenheit :D Still confuses me in recipes, for some reason.

But going with "roughly half a kilo, minus a bit" might be more intuitive, I shall try :)

I have a mental image of how big a pound is, so what I do when I'm converting (recipes are really hard, because we use so many weird measurements) is picture how big a pound of chicken meat is, then if I'm converting to kilos I double it plus a bit extra. That way I can pretty well imagine portions. IME 1/2 lb of chicken meat with sauce, served with rice or naan, is a serving.

31641
The legislator's office would be a better place to leave the anarchists.

:potd:

31642
Aneristic Illusions / Re: Occupy
« on: November 12, 2011, 06:50:48 pm »
The legislator's office would be a better place to leave the anarchists.

:potd:

31643
Aneristic Illusions / Re: Occupy
« on: November 12, 2011, 06:39:59 pm »
Nice!

So, what I want to know is... why are we not Occupying our legislature buildings?

31644
The Richard Nixon school of ballet and the arts / Re: SKYRIM
« on: November 12, 2011, 06:32:08 pm »
I pre-ordered it because my son wanted it for his birthday, and $60 to make a kid happy, considering how little he asks of me, seemed pretty reasonable.

31645
Discordian Recipes / Re: SOUS VIDE WITH A BEER COOLER
« on: November 12, 2011, 06:26:51 pm »
The thermocouple is just a sensor and would need to be plugged into a thermometer or controller.

31646
Discordian Recipes / Re: SOUS VIDE WITH A BEER COOLER
« on: November 12, 2011, 06:25:33 pm »
Yeah, I could probably find one of those at the "dollar" store equivalent for five bucks or so. They don't usually have a thermostat, though.

I kind of expect to find something similar inside my old coffeemaker if I took it apart. If not, I'll get one of those things. The coffeemaker heating element might not be waterproof either, I just realized. My original idea was to use it in a terracotta clay plant pot to build a sort of smoke chamber, which would also be cool to have.

I hope the electronics guys at the Young Researchers will have some good ideas about the thermostat part. Maybe something like this ?

Complete sous-vide systems are, like many fancy "hi tech" kitchen products, ridiculously overpriced starting at $300, so it really pays to see if I can construct something myself. After all, it's just a device that keeps water at a constant temperature! Though I believe those sous-vide devices also got some built-in vacuum sealing gadget, but I don't quite see the point, because if you carefully submerge a ziploc bag with a chunk of meat in it, the water pressure pushes the air out anyway ..

An analog rheostat and a cooking  thermometer should do the trick if you don't mind manually adjusting the setting. Plug the heating device into the rheostat, and fiddle with settings while checking the water temperature every couple of hours until you find a setting that keeps it at the desired temperature. You could do the same with a crock-pot, an analog rheostat, and a cooking thermometer.

31647
It's probably about Penn State and the coach who got fired because he knew his 2d in command was raping boys in the locker room.  For years.

College ball isn't football, and doesn't count.

No, but it speaks to the depravity that is the moral sinkhole of Conservative talk radio that they'd even DEBATE the rape of young boys vs. a coach's long standing career.

I mean...really?

You DID hear what Dirty Ricky Santorum said about that, right?

Quote
Santorum, a 1980 Penn State graduate, defended Paterno in an ABC News interview, saying he hoped the spreading sex-abuse scandal would not damage a coach who “served in such distinction for all these years.”

http://blog.seattlepi.com/seattlepolitics/2011/11/09/santorum-angel-award-for-psus-sandusky/

Because apparently gay sex is OK as long as it's non-consensual.

31648
Discordian Recipes / Re: SOUS VIDE WITH A BEER COOLER
« on: November 12, 2011, 06:18:44 pm »
It's also possible that a crock-pot with a "warm" setting would work.

31649
Discordian Recipes / Re: SOUS VIDE WITH A BEER COOLER
« on: November 12, 2011, 05:03:18 pm »
Recently I had something that was truly incredible.

An entree, it was a cube of pork belly that had been sous-viding for 24 hours. Probably brined or marinated, too. It was absolutely soft like butter, even the white fat layers, everything just melted (sort of) in your mouth, really delicious. When I asked, the chef cook confirmed it was sous-vide, although when I later asked another kitchen cook (restaurant with an open kitchen) he said it was submerged in a wire mesh or something, which I think it's kind of weird cause it would have been in contact with the liquid, and I bet all the flavours would have been gone after 24h, maybe it was both in a vacuum bag and wire mesh to keep it submerged.

I guess, however, that the real secret is in the brine or marinade or other flavourings, but I'm still going to try and have a stab at recreating this.

As soon as I either find a way to automatically keep the water at the right temp, or feel like spending a day replacing the water with hot water every hour. I guess if I keep notes of temp measurements I could figure out exactly what amount of boiling water I need to add every hour, to keep it at a reasonably constant 50-55 degrees Celsius.

For doing it automatically, I'm not good with electronics, but who knows maybe the guys at the Young Researchers Centre can help me. Building a simple thermostat shouldn't be too hard, would it? Though I'm not really sure whether putting a heating element in my plastic beer cooler is a good idea, but if I make sure it doesn't touch the sides it should be fine, no? I bet I could salvage one from an old coffee maker.

I wonder how something like this would work? http://www.amazon.com/NORPRO-559-Immersion-Warming-Liquids/dp/B000I8VE68

31650
Aneristic Illusions / Re: Anon Ups the Ante
« on: November 12, 2011, 04:57:54 pm »

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