All concussions are traumatic brain injuries, not all traumatic brain injuries are concussions.

https://old.reddit.com/r/NoStupidQuestions/comments/snppah/what_are_florida_ounces/

What kind of workshop are you running? I’ve been intrigued by direct solar applications since learning about this place on this low tech mag article.

https://solar.lowtechmagazine.com/2023/08/direct-solar-power-off-grid-without-batteries/

To be honest, I don’t think I’ve ever measured vanilla, it goes right in the bowl, lol. Small quantities are often easier by volume, though, for sure.

Diameter of pots is big, too. You get way more evaporation with a wider pot.

Ounces suck because they are used as a weight and a volume, and I can’t ever be sure which one a particular recipe is using.

I think a major one is to try to avoid trusting in unfounded precision.

If you want to make lemonade like a chemist, you don’t just weigh out some lemon juice and add it to water and sugar. You measure sugar and citric acid content of the batch of lemon juice, then calculate how much water will dilute it to the right pH, and how much sugar will bring it to your desired osmolarity. In reality, no one is going to do that unless they run a business and need a completely repeatable. If you get lazy and just weigh out the same mass of stuff with a new batch of lemon juice, you could be way off. Better to just make it and taste it then adjust. Fruits, vegetables, and meats are not consistent products, so you can’t treat them as such.

If i were to be writing recipes for cooking, I would have fruits/vegetables/meats/eggs listed by quantity, not mass (e.g., 1 onion, 1 egg), but i would include a rough mass to account for regional variations in size (maybe your carrots are twice the size of mine). Spices i would not give amounts for because they are always to taste. At most, I would give ratios (e.g. 50% thyme, 25% oregano). Lots of people have old, preground spices, so they will need to use much more than someone using whole spices freshly ground. I think salt could be given as a percentage of total mass of other ingredients, but desired salinity is a wide range, so i would have to aim low and let people adjust upward.

Baking is a little different, and I really like cookbooks that use bakers percentages, however, they don’t work well for ingredients like egg that I would want to use in discrete increments. For anything with flour, I would specify brand and/or protein level. A European trying to follow an American bread recipe will likely end up disappointed because European flour usually has lower protein (growing conditions are different), which will result in different outcomes.

I will say in defense of teaspoons, most home cooks have scales that have a 1 gram resolution, though accuracy is questionable if you are only measuring a few grams or less. Teaspoons (and their smaller fractions) are going to be more accurate for those ingredients. Personally, I just have a second, smaller scale with greater resolution.

Seconding the national center for home food preservation document.

One thing that I like experimenting with that i have to search for every time is the time/temperature curves for pasteurization of different foods. Every “knows” you are supposed to cook chicken (and most “prepared foods”) to 165 °F according to the FDA/USDA. What most people don’t know is that that temperature is what your food needs to hit for 1 second to have the proper reduction of bacteria (e.g., 7-log for chicken, which is a really high bar). You get the same reduction with 15 seconds at 160 °F or an hour at a little over 135 °F. You can easily do that with a sous vide bath.

It’s really cool for people who are immunocomprimised or pregnant because you can cook a steak to medium rare, but hold temp for a couple hours, and it’s just as safe as if you cooked it to way hotter and ruined the meat. You can also do runny egg yolks.

Here’s the first link that came up when I looked for it, but I’m sure you could find the actual government publication.

https://blog.thermoworks.com/wp-content/uploads/2019/07/RTE_Poultry_Tables.pdf

Why would you want anything by volume? Mass is so much easier. 50 ml of honey is way more annoying to get into a recipe than dumping it right into whatever container the rest of the ingredients are in while it’s sat on a scale.

1st thing to do is to figure out what you need to power. Solar panels are way cheaper than charging and storage. Try to decide how much on-demand power during the dark part of the day you really need. If you can do most of what you need during the sunny part of the day, you can directly power stuff with no need for batteries. It may be that for your use case, you are better off buying 4 times as many solar panels, but no batteries.

Batteries account for 80-90% of total costs and energy invested in an off-grid solar system

https://solar.lowtechmagazine.com/2023/12/how-to-build-a-small-solar-power-system/

Yeah, i would definitely look at LIFEPO4. People just have the name recognition of “lithium” so they don’t really understand the differences between that and lithium ion, and so from what I saw last time I checked, the price was not really different, even though LIFEPO4 lasts longer and is safer.

My front loading clothes washer. It frequently doesn’t drain right. If you create a fault tree on what causes that, you can have:

• Faulty water level sensor
• Clogged water level sensor hose
• Clogged filter
• Clog around the heating element
• Broken check valve
• Faulty pump
• Clog between drum and liner
• Faulty control board

The pump can clearly be heard running when the water levels are too high, so I know the sensor, sensor hose, controls, check valve, and pump are all functioning. Sometimes, the pump runs for way longer than you’d think necessary, with only a small trickle of water coming out little bit by bit. This indicates to me that there is a clog upstream from the pump. Multiple times, I have squeezed myself back behind the washer to take the back off and access the filter (which should be accessible from the front). I’ve found no clog there. Ive taken out the heating element to check for clogs around it, and found nothing there. Ive shown a bright light from inside the drum to highlight any potential clogs between it and the drum, and seen nothing there. Despite all of that, the problem remains, and when I manually spin the drum with nothing inside, I can hear what sounds like stuff moving around inside.

I assume it must be ghosts or something at this point.

I have a camp stove that I got for really cheap because someone returned it because the igniter didn’t work. The spark gap was too high, so all I had to do was poke the wire over a little, and it works perfectly now.

For me, the “power burner” is so weak it can’t bring a pot of water to boil or properly saute anything. Everything online says that it must be because the gas outlets are dirty, but they are spotless.

The cost of a TV is subsidized by advertisements and deals with different apps for prominent placement.

I think it depends on the type of tourist attraction. In places like beach towns, “locals” are usually people who happened to have enough money to buy a vacation house, and decided to make it permanent. Or think of ski towns where the cost of living is so expensive that everyone who actually works there commutes in from another hour away or lives in their car or a jam packed seasonal rental. Basically anywhere that tourism is the only industry, a lot of decent people will be priced out.

Seriously, it’s been a while since I’ve been to a Walmart, but I bet there’s plenty of decent options even there. Everywhere has Ghirardelli, at least

One thing to keep in mind with a lot of responses is often when someone says “we didn’t learn about x in high school”, what they should be saying is “I didn’t learn about x in high school”. I’ve certainly heard former classmates claiming not to have learned something even though they were sitting next to me when I learned it.

When i was a preteen, we learned about WW2, mainly from a US perspective, and had a fairly large focus on the holocaust, including a visit to a holocaust museum.

As a teen, I had a class on specifically European history. In there, we learned about lot more about the rise of the nazis (though not much on Italian fascists).

Here’s the tl;dr on what I remember learning about then:

WWI ended with the treaty of Versailles which was not a realistic, sustainable peace. We learned about the economic trouble like hyperinflation. We learned about the beer hall putsch, and that it was effectively unpunished. We learned that Hitler then sought power through legal means by allying with a broad range of groups unhappy with the current government. As he rose to power, various elements were purged from the government. Concurrently, political violence from the stormtroopers suppressed minorities and other enemies from organizing against them. This culminated in Hitler being elected chancellor, and then the enabling act gave him ultimate power. In the night of the long knives, all the allied elements in the party were purged. After that was kristallnacht, the remilitarization of the rhineland, annexation of Austria and the sudetenland, and then finally the invasion of Poland.

Wow, someone actually explaining the problem correctly. I’ll also mention that part of the fix should be on the demand side. Using your home as a thermal battery can load shift HVAC needs by hours, and with a water heater, it works even better. That’s not even talking about all the other things that could be scheduled like washer/dryers, dish washers, EV charging, etc.-

the real economies of scale come when you have a large open field.

And before anyone bothers you about the impact of turning fields into solar farms, I’ll add that we (the US) already have more farmland dedicated to energy production (ethanol corn) than would be necessary to provide our whole electricity demand.

It’s salsa roja, salsa verde, salsa fresca, and any other fruit (mango is common) based condiment that you’d eat with chips. Salsa de mole, we just call mole. Other types of Mexican sauce like what you’d put over enchiladas, just gets called “enchilada sauce”.

It’s a common thing with loan words to have them only applied to the subset of things that were originally imported and called by that name. No one out of Italy, for example would call pizza bianca “pizza” if you gave them a piece and asked what it is (I’m talking about roman pizza bianca, not “white pizza” being back translated).

Sometimes the opposite happens, like “curry” being derived from a specific thing in a specific part of India, being applied by the British (and everywhere else they exported it) to basically any saucy Indian food.