plantteacher

joined 2 years ago
[–] plantteacher@mander.xyz 1 points 5 months ago* (last edited 5 months ago)

For £3 that’s certainly worth trying. I guess I would not find those locally but they look simple enough to make.

[–] plantteacher@mander.xyz 5 points 5 months ago* (last edited 5 months ago) (8 children)

I just downloaded the manual and skimmed through pages of safety info. This was the only relevant statement about that:

“Limit the length of use and check the skin's reaction.”
“Overly prolonged radiation may lead to the skin being burned.”

Since they don’t mention a duration of exposure, I get the impression this is just pointing out the obvious for liability purposes in case someone does something foolish.

The 15 min seems to be more about protecting the device itself from over-heating. Which I suppose means it’s not well designed.. overly fragile. ~~And I guess the lack of fan would enable the device itself to take on lots of heat.~~ (edit: sorry, just read that it has a fan.. though it could be fragile nonetheless)

update: I also see that the bulb lasts 2000 hours. I’ve seen 250 watt bulbs claimed to last 6000 hours for like ~$20. So I guess this thing is garbage.

[–] plantteacher@mander.xyz 2 points 6 months ago

There is a quite useful PDF version for printing. As I was saving the PDF, I noticed I had already saved that PDF before.

[–] plantteacher@mander.xyz 1 points 6 months ago* (last edited 6 months ago)

If you’re able to smell the products of the bacteria,

Your phrasing implies that the bacteria itself is odorless and that any new odor (other than what cooked turkey normally smells like) is entirely borne from bacteria output. Is that correct?

The food was sealed so odor builds. Upon opening the bag I get a full strength dose of the odor -- which is gone if I miss the opportunity to do the instant sniff. What plays tricks with my mind is the fact that sometimes an odor is just a stronger dose of the normal food odor. But as something rots there is a gradual subtle increase in new odors that makes it hard to know. I have always lived on the edge in this regard and consume borderline cases where it’s hard to tell. And I have always gotten away with it.. never had food poisoning.

In any case, the turkey odor clearly had some wrong odors so I opted to freeze it to use as rat bait the next time rats invade the house (along with a frozen raw beef steak where I was also too slow to consume). I now have enough rat bait to take on 100+ rats. And what I’ll probably find is that the rats are smart enough to avoid it.

[–] plantteacher@mander.xyz 1 points 6 months ago* (last edited 6 months ago)

I’d be quite happy to make soup with it. After re-roasting and boiling it, the foul odor is gone. I’m sure it would taste fine.

But some people seem convinced it cannot be salvaged by any process. If it has clostridium perfringens, even if I kill the bacteria in the recook, it would have an exotoxin that would survive any amount of cooking.

I really wish I could have easily tested or know from the odor whether clostridium perfringens was present. The odor could have come from a less dangerous bacteria but I guess it’d be a risky gamble.

[–] plantteacher@mander.xyz 1 points 6 months ago* (last edited 6 months ago) (1 children)

In a web search on how long cooked turkey lasts, the results were 3—4 days in the fridge in the first ~20 or so hits. Exceptionally, one deviant article said 5—7 days but I lost track of it.

I regret not vacuum sealing the meat, each piece individually. All was in a big zip lock. On day 1 and day 2 I opened it to pull out a piece, which was more opportunities for contamination. Some sites say there is only a 2 hour window of time to get it into the fridge after the initial cooking. In my case that was probably more like ~6 hours. So I guess I made plenty of mistakes.

[–] plantteacher@mander.xyz 0 points 6 months ago* (last edited 6 months ago) (2 children)

I don’t have bacteria phobia, but any sound science on food poisoning risks would be useful.

I just found this article which lists Clostridium perfringens as producing a harmful exotoxin. From there, it would be interesting to know if Clostridium perfringens likes cooked turkey (as opposed to just raw). But without a solid answer on that, I guess I will toss the turkey.

[–] plantteacher@mander.xyz 1 points 6 months ago* (last edited 6 months ago) (1 children)

It’s a good approach. But the aluminum I have is part of a whole. A rice cooker inner pot and a wok lid. Maybe I can find a replacement wok lid.

But what about knives? Dishwashers are said to dull knives. So far I only buy middle of the spectrum chef’s knives (~<$60) so abusing them isn’t a big deal. But that means I give up the benefit of a sharp knife that keeps a long-lasting edge. If I buy high-end (which likely runs a few hundred $), then it’s a bit wasteful to abuse it in the dishwasher. I suppose there are some things that I have to accept as high-maintenance. I wonder what pro chefs do.

[–] plantteacher@mander.xyz 2 points 6 months ago (1 children)

They spoiled:

  • red kale
  • fermented fruit juice
  • fermented strawberry jam
  • pumpkin jam
  • sourdough

but it’s unclear which led to possible benefits. With jams I would just scoop out the unexpected organisms and eat the rest. Maybe that’s not even necessary.

[–] plantteacher@mander.xyz 3 points 6 months ago* (last edited 6 months ago)

And bats, which pollenate agave, which makes them important to tequila production. So I do have to retract what I said about mosquitos having no benefit.

[–] plantteacher@mander.xyz 5 points 6 months ago (1 children)

I suppose the response is to give them links to mosquito repellents and mosquito nets.. tell them they are still in control.

[–] plantteacher@mander.xyz 1 points 8 months ago (1 children)

They could try to say that but I doubt people would believe it.

Who throws away their own code particularly when it’s not junky commercial code but code their heart and soul was behind on a non-profit project? I keep my old code around if anything just to be able to search it to re-teach myself coding and design tips I forgot about. This code backs their research which they may need to refer to when a prospective employer asks for detail on how they executed the study.

 

Woah.. ho.. Gotta love that clickbait title. I’ll cut to the chase though- more research is needed before you can get roach milk on the shelf. From the article:

“But today we have no evidence that it is actually safe for human consumption.”

“Plus roaches aren't the easiest creatures to milk.”

 

The website of the producer of this coffee liquor is useless for getting info about this product. Some digging around on 3rd party sites reveals that it’s made of 70% Arabica from South America and 30% Robusto from Africa, and that 3 different coffees are made in a giant moka machine (thus unfiltered) and blended. One source says it’s “steeped in grain alcohol, blended and sweetened with sugar. No coffee aromas, chocolate, extracts or distilled additives are added.”

I cannot find any direct info as to what spirit is used. Coffee liquors are all over the map (rum, jenever, tequila, brandy, vodka, whisky, etc). If the source claiming use of grain alcohol is correct, I suppose that rules out rum, tequila, & brandy. Whiskey and jenever have a clear character. So I’m tempted to assume vodka is in play. Can anyone confirm or deny?

 

I just got burnt. Wrote up a relatively high-effort post in:

http://mandermybrewn3sll4kptj2ubeyuiujz6felbaanzj3ympcrlykfs2id.onion/c/water

clicked sumbit, and it simply ate my msg. Redrew a blank form.. no way to recover the info loss. This is my 1st use of the onion, so I did not think to enable 1st party j/s (which is strangely off be default in noScript on Tor Browser despite clearnet sites having 1st party js enabled by default). It’s unclear if it’s a JS problem or if it’s because the onion version uses a quite old/classic reddit-like theme. In any case, it sucks.. it’s a defect for sure.

 

Hospitals will often give patients an IV as an automatic procedure and then use it for just one blood draw or injection, or even not use it at all. Then charge ≥$~~60~~ 600¹ for it (in the US)!

I went to the ER in Europe and got an automatic IV. They only used it to take blood and nothing else. So I took notes and prepared for a dispute. When the invoice finally came, I found no charge for the IV. But had to probe because I’m the type that will fight over a nickel on principle. I asked for details on some of the doctor’s fees, since it was not itemized separately. After my investigation, it turns out the IV was bundled in but only €6. LOL. So insignificant indeed.

Not sure if it’s fair to call it a swindle in the US. Is it typically a deliberate money-grab when the IV is not really needed? Staff are (generally rightfully) unaware of pricing and just focused on giving the best care for the patient independent of cost. And for insured people that’s ideal. But I often steer the staff, saying I’m an uninsured cash payer and need price quotes and to asses the degree of need on various things. It’s a burden on them but it’s important to me. I have gotten discharged a day early on a couple occasions (which generally saves me ~$/€ 1k each day I avoid).

Funny side story: a doc who I steered well toward budget treatment pulls out his smartphone with a gadget that does an echo. He said this is free but unofficial… maybe we can get out of the pricey proper echo imaging. And indeed the pics were good enough.

Anyway - to the question:

Whether to give an IV involves guesswork on whether more things will need to be injected. Do docs have any criteria to follow when ordering an IV, or is it their full discretion and they just order it for convenience without much thought?

  1. ~~$60~~ was the price ~15-20 years ago.. probably even more today. CORRECTION: the ER nurse in my family apparently tells patients who possibly don’t need an IV that the cost on the bill will be $600 (as a good samaritan warning). I don’t have direct contact with this family member.. heard it through someone else. Can any other ER nurses in the US confirm whether that’s accurate? I am really struggling to believe this price and wonder if someone’s memory failed. I think if I were quoted that price I would surely say for that price I do not need it.. feel free to stick me 10-20 times if needed. (update 2: seems realistic)
 

The manual for my dishwasher says to refill salt just before running a wash cycle, because if any grains of salt spill onto the stainless steel interior it will corrode. If it runs right away, no issue because the salt is quickly dissolved, diluted, and flushed.

So then I realized when I cook pasta I heavily salt the water (following the advice that pasta water should taste as salty as the ocean). But what happens when I leave that highly salty brine in a pot, sometimes for a couple days to reuse it? Does that risk corroding the pots?

 

In the 90s campus to me was like a small city that was self-sufficient in a lot of ways. The school provided its own services in-house. A prof also told me he would teach us what industry is doing wrong so we can correct it -- that academia was ahead of industry. The school chose the best tools and languages for teaching, not following whatever industry was using.

These concepts seem to be getting lost. These are some universities who have lost the capability of administrating their own email service:

  • mit.edu → mit-edu.mail.protection.outlook.com
  • unm.edu → unm-edu.mail.protection.outlook.com
  • ucsc.edu → aspmx.l.google.com
  • ucsb.edu → aspmx.l.google.com
  • cmu.edu → aspmx.l.google.com
  • princeton.edu → princeton-edu.mail.protection.outlook.com

I have to say it’s a bit embarrassing that these schools have made themselves dependent on surveillance capitalists for something as simple as email. It’s an educational opportunity lost. Students should be maintaining servers.

These lazy schools have inadvertently introduced exclusivity. That is, if a student is unwilling to pawn themselves to privacy-abusing corps who help oil¹ companies find oil to dig for, they are excluded from the above schools if required to have the school’s email account.

Schools pay for MATlab licenses because that’s what’s used in industry. But how is that good for teaching? It’s closed-source, so students are blocked from looking at the code. It contradicts education both because the cost continuously eats away budget and also the protectionist non-disclosure. A school that leads rather than follows would use GNU Octave.

Have any universities rejected outsourcing, needless non-free software, and made independence part of the purpose?

  1. Google and Microsoft both use AI to help oil companies decide where to drill.
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