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Messages - Osmosis Jones

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1
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: November 27, 2016, 03:46:18 am »
I'm looking to make some tuna sushi rolls for lunch next week. I'm restocking the rice and nori tomorrow, but is there any kind of vegetable or other thing I should put in them with the tuna?

You already have too many ingredients! You just need tuna and rice (Ngirizushi is best sushi)!

In all seriousness though, you might want to consider some pickled ginger and wasabi as a garnish, but beyond that, if you have good quality maguro (or better still, toro), you really don't actually want or need additional ingredients in the sushi itself. Just make sure the fish is as fresh as possible, and you serve it as soon as possible after you cut it.

2
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: November 24, 2016, 01:15:14 am »
Also the best beer in the world.

I'll pay the best Pilsner, but Czech's don't even come close to best beer in general. For personal preference, the finesse and artistry that goes into Belgian brewing is amazing, and the complexity of a fine geuze is unrivalled in the beer world.

Really though, the big brewing powerhouses (UK/Germany/US/Belgium/Czech) each have something going for them, so no one will ever agree on who is the best because we each like different things.

3
That reminds me of one interesting article I read a little while back; apparently, nanotubes are a promising avenue for a single photon light source. This would be very useful for developing an optical quantum computer, which would be a nice way to do a lot of quantum calculations at relatively benign conditions, versus the current need for heavy chilling etc. with physical qubits.

4
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: November 17, 2016, 09:36:46 pm »
I still love meat pies, even if the art of consuming them is fraught with spilled gravy and scorched fingers. Even after a bakery in Glen Iris gave me food poisoning from their delicious meat pie, I still love meat pies.

While living abroad, I very nearly missed (like 5 minutes before they closed check-in) my flight out of Korea, because I found an Australian pie-store chain in Seoul. It turns out even a few months away from their delicious baked goodness affects the brain.

5
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: November 16, 2016, 11:51:55 pm »
Then you should try an Australian meat pie. It's like a pot pie, except the pastry goes the whole way around the pie. Since the pastry is quite a thick shortcrust, and the pie is much smaller than e.g. a traditional English pie, it's able to be conveniently carried and eaten in one hand.

So good.

6
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: November 08, 2016, 05:06:03 am »
Here at least, you can buy big Greek yogurt containers for pretty cheap, though I doubt a single person could get through a litre of it before it went mouldy.

Lol.

I can go through a kilo of yoghurt in about a fortnight.

You have it with nuts and fruit for breakfast.
You use it to marinate lamb or chicken for kebabs.
You mix it with diced mint or sliced cucumber for a raita.
You add it to a can of crushed tomatoes and some spices for a curry.
You add it to pasta with some mushrooms and bacon for a quick dinner.
You can make a dessert out of it with honey.
You can blend it with fruit, water and spices to make lassi to drink.
...and many more.

It's a versatile ingredient.

7
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: September 25, 2016, 02:19:50 am »
Okay, so I'm probably not going to try it today. But I just realized I don't know why we don't mix, say, cake batter, in whatever container you're going to bake it in. Like. If you can stir/mix well enough in the baking pan, why do we not do that? Because it seems to me on the face of it that would mean losing less mix to the sides of the mixing bowl and having one less thing to wash.

Couple of reasons. Firstly, a lot of cake tins are non-stick or otherwise coated/enamelled/etc. Mixing is often rather vigorous, and could damage the coating if you're using a metal whisk/spoon/fork.

Secondly, you'll often want to grease the side of the pan. Can't do that if you're mixing in it, as you'll generally stir up and compromise your butter etc.

Third is shape; both as Avis says, with spilling over the low sides, but also things like sharper corners meaning there are more nooks and crannies for unincorporated flour to hide in.

8
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: September 08, 2016, 03:06:47 am »
Depending on country, they can keep for months in the fridge. I've never had an egg go off on me, despite having them in the bottom of my fridge for up to 2 months. That said, in Aus, they don't wash the eggs, which keeps the natural defenses of the egg intact; places like the US, which do wash eggs, will see a greatly reduced shelf life.

9
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: September 08, 2016, 01:21:30 am »
Lemon curd!

  • 200 g unsalted butter, cubed
  • 4 large lemons
  • 1 cup granulated sugar
  • 10 egg yolks

Zest and juice lemons. In a heavy bottom saucepan, add the egg yolks, zest, juice and sugar, and stir over a gentle heat. Slowly add the cubes of butter a few at a time, waiting til the current batch of cubes melts before adding the next batch. Keep cooking until all butter is melted, and then go for about another five minutes. You should feel it start to thicken ever so slightly; when that happens, pour it through a sieve into sterilised jars.

Keeps for up to a couple of months in the fridge (EDIT: If sealed into sterilised jars; once opened, lasts a couple of weeks, but I usually smash it before then). Goes great on toast, with scones, in biscuits/cookies (like a simple sugar cookie), or on the meringue that you'll need to make to use up all that egg white. You can also sub one lemon for 2 limes for a more varied flavour.

10
So, I'm sure everyone's aware of the Cannae drive? Or at the least, its original-recipe cousin, the Em-drive? A resonant microwave chamber that stubbornly (despite repeated refinements to the experiments) seems to produce thrust?

They're shooting one into space.

I think everyone can agree that the proposed theories put forward by both Shawyer and Fetta are all kinds of batshit insane, but the interesting thing is that results keep showing a non-zero thrust even in tests by independent research groups. The skeptical response to this is that it's an overlooked experimental artifact, with one of the most common being that the drive has never been tested in a sufficiently high vacuum. Well, this should put it to bed, one way or the other; either it's bollocks, or something cool is happening.

I must admit, I'm liking watching this unfold. It's a good example of the scientific method; spend any time in academia, and you quickly see that peer review on publication is little more than a cursory check of scientific literacy. Real peer review is what happens after you make a crazy claim, when groups try and replicate your work. While the theories have been quickly and thoroughly debunked, it's interesting to see a situation where the crackpot's experimental results seem more resilient. The best thing is, this topic is sufficiently "sexy" that there *is* a lot of attention, and that something like this launch can actually be done.

Sure, we're probably looking at another cold fusion... but the fact that there's even a small chance of a Michelson-Morley moment is an exciting thought.


11
Some very clever people in Germany have gone and made an awesome modification to a FIB-SEM microscope.

As someone who works in a field where these are used, I am very, very excited by the prospects listed at the end of the article.

12
General Discussion / Re: Food Thread: Kitchen Chemistry
« on: August 14, 2016, 02:58:39 am »
Cooked up some kangaroo. Nice and lean, simple and delicious. Lifted some weights, then had a kangaroo steak sandwich with garlic aioli and beetroot. Noice.

Noooice.

Also, try emu if you haven't already. Soo good.

13
General Discussion / Re: Reudh's Hilarious Australasian politics thread!
« on: August 09, 2016, 06:42:07 pm »
Apparently the abs was dos'd, which makes them seem marginally less incompetent.

Marginally is the word. They're honestly telling us they couldn't implement any of the suite of DDoS mitigation techniques that exist in the modern era?

14
General Discussion / Re: Reudh's Hilarious Australasian politics thread!
« on: August 09, 2016, 07:06:32 am »
Happy Census Day Australia!

Just finished my paper copy, because I support dead trees like any DF player should.

Probably wise, given the ABS currently has !!XxSERVERSxX!! Apparently even their DNS had started blowing up...

EDIT: Holy shit... word from my friend who works doing this sort of internet shiz;

Quote
The technical failure went from "haha you guys suck at provisioning capacity" to "how is it even possible to fuck up this bad" about 15 minutes ago. I've never seen DNS or core routing failures this bad before in my life, and I've worked on systems that get 30x the population of Australia accessing them all at once. Looking at the IX data flow metrics right now and it's obscene. Equinix just blackhole routed (cut off all traffic) to the ABS.

15
To get things slightly back on topic, interesting new camera from NASA actually allows filming of details in the exhaust plume of a rocket. I'll be the first to admit this is more clever engineering than SCIENCE!, but it will no doubt be useful in the future.


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