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kg8jgu | Do planes have super-chargers and/or turbo-chargers like cars can? If not, why? I know nothing about planes beyond the simple rotary engine and IM curious about this. It seems like they are operating at such a speed and scale that these additions could be perfect additions as long as it was designed to not add more dra... | I won't beat /u/IsentropicFire for detail, so I'll go for brevity and sideways thinking: A jet engine is basically all turbocharger, and none of the rest of a car engine. | To summarize what's been said about turbos and superchargers so far: the more oxygen your can squeeze into a small space, the more fuel you can burn in that same space. More fuel equals more power. It's almost that simple. If there's not enough oxygen, the fuel doesn't combust completely. This is how some fire extingui... | answer_1 |
kg8jgu | Do planes have super-chargers and/or turbo-chargers like cars can? If not, why? I know nothing about planes beyond the simple rotary engine and IM curious about this. It seems like they are operating at such a speed and scale that these additions could be perfect additions as long as it was designed to not add more dra... | Yes planes have both modes of forced induction, there was attempts to feed compressed gasses as well like NoS. Another induction system was one called a power recovery turbine, a great system that unfortunately never reached its full potential due to high levels of back pressure. There where many attempts at a twin cha... | I won't beat /u/IsentropicFire for detail, so I'll go for brevity and sideways thinking: A jet engine is basically all turbocharger, and none of the rest of a car engine. | answer_2 |
kg8jgu | Do planes have super-chargers and/or turbo-chargers like cars can? If not, why? I know nothing about planes beyond the simple rotary engine and IM curious about this. It seems like they are operating at such a speed and scale that these additions could be perfect additions as long as it was designed to not add more dra... | About the efficiency: commercial jets try to operate just under transonic speeds (about mach 0.8 to 1.3) where drag rapidly increases as the airspeed rises, so it would most likely not be worth it for jets. Not that modern jets would need this for cryise flight anyway, as the highest thrust applied usually is at take-o... | There are already lots of good answers but I'll add mine in too. Yes, planes can and are sometimes supercharged or turbocharged. Unlike with cars though you have better options than piston power, so it's not like this is gonna be the best producer of power. For smaller planes it makes sense to supe up the engine, but a... | answer_2 |
vbj5sg | WHY does V chord want to resolve at the I? Can anyone explain WHY the V chord wants to resolve to the tonic? I’m sure there are reason and I know my fellow Reddit kings and queens can school me on this. Any help would be greatly appreciated as I am a theory noob | Well, it actually doesn’t. No chord *wants* to resolve to any other particular chord - because chords aren’t sentient beings that have a mind of their own; it’s humans that have culturally engrained tastes and expectations of their own - and these obviously can vary quite a lot. For example, most of the music in existe... | Many centuries ago, medieval Europeans decided they really liked half-step resolutions, especially when they went up. It became very much A Thing to approach resolutions with one voice moving a half step in one direction, and the other moving a whole step in the opposite direction, arriving at a perfect interval--which... | answer_2 |
vbj5sg | WHY does V chord want to resolve at the I? Can anyone explain WHY the V chord wants to resolve to the tonic? I’m sure there are reason and I know my fellow Reddit kings and queens can school me on this. Any help would be greatly appreciated as I am a theory noob | One of my theory teachers liked to use the Harmonic/Overtone Series as part of the reason V wants to resolve to I. It also kind of relates to the jazz term "the V is the I." When you study the frequency of the waveform of a single note, you will find there are multiple frequencies resonating. If we play C2, which we ca... | The more comprehensive and historically accurate is the one u/Zarlinosuke gave you: it's the result of a long process of cultural development of a specific melodic and harmonic language, the cumulative result of many small improvements and innovations that led to what we call nowadays the "tonal system", where the V ch... | answer_1 |
vbj5sg | WHY does V chord want to resolve at the I? Can anyone explain WHY the V chord wants to resolve to the tonic? I’m sure there are reason and I know my fellow Reddit kings and queens can school me on this. Any help would be greatly appreciated as I am a theory noob | One of my theory teachers liked to use the Harmonic/Overtone Series as part of the reason V wants to resolve to I. It also kind of relates to the jazz term "the V is the I." When you study the frequency of the waveform of a single note, you will find there are multiple frequencies resonating. If we play C2, which we ca... | Fundamentally the V-I thing is just a distraction; it is better to ask why any melodic tendencies and specific melodic patterns exist at all. The answer to that question is relatively simple: because that's what people before you have done. Where it gets kind of complicated though is that then there's a set of people t... | answer_1 |
vbj5sg | WHY does V chord want to resolve at the I? Can anyone explain WHY the V chord wants to resolve to the tonic? I’m sure there are reason and I know my fellow Reddit kings and queens can school me on this. Any help would be greatly appreciated as I am a theory noob | One of my theory teachers liked to use the Harmonic/Overtone Series as part of the reason V wants to resolve to I. It also kind of relates to the jazz term "the V is the I." When you study the frequency of the waveform of a single note, you will find there are multiple frequencies resonating. If we play C2, which we ca... | Wow, very interesting history behind this in the other comments. My thoughts were that if you listen to popular music the V as the tension/far away, need to come home sound is very common and helps condition this. There is some basis to it as the 3rd of the 5 is the 7 which is only a half step down from the tonic combi... | answer_1 |
vbj5sg | WHY does V chord want to resolve at the I? Can anyone explain WHY the V chord wants to resolve to the tonic? I’m sure there are reason and I know my fellow Reddit kings and queens can school me on this. Any help would be greatly appreciated as I am a theory noob | Fundamentally the V-I thing is just a distraction; it is better to ask why any melodic tendencies and specific melodic patterns exist at all. The answer to that question is relatively simple: because that's what people before you have done. Where it gets kind of complicated though is that then there's a set of people t... | Well, it actually doesn’t. No chord *wants* to resolve to any other particular chord - because chords aren’t sentient beings that have a mind of their own; it’s humans that have culturally engrained tastes and expectations of their own - and these obviously can vary quite a lot. For example, most of the music in existe... | answer_1 |
vbj5sg | WHY does V chord want to resolve at the I? Can anyone explain WHY the V chord wants to resolve to the tonic? I’m sure there are reason and I know my fellow Reddit kings and queens can school me on this. Any help would be greatly appreciated as I am a theory noob | Wow, very interesting history behind this in the other comments. My thoughts were that if you listen to popular music the V as the tension/far away, need to come home sound is very common and helps condition this. There is some basis to it as the 3rd of the 5 is the 7 which is only a half step down from the tonic combi... | The resolution relationship between root and dominant suggests to me a nature of the underlying fabric of the universe. The dominant can be considered a "quantized" measure from the root, as are the other notes of any given scale. In Western 12-step, the essential unit from which all other relationships are derived is ... | answer_2 |
so4j1u | Explain like I'm five years old : If we never manage to create a true absolute zero, how do we know that it sit exactly at -273.15 °c instead of ,uh, -273.69 or something else? | You can think of temperature as the average speed/kinetic energy of each molecule in a gas, just like how you can’t be moving negative 1 miles/hour, absolute zero is the theoretical temperature at which these molecules come to a full stop. If they were moving “backwards” it’s still movement, and therefore higher than a... | In a word: math. It is possible to calculate absolute zero using several gas laws, namely the ideal gas law, PV = nRT. If you rearrange the ideal gas law as a linear equation as you would use on a graph, you can graph temperature against either volume or pressure. Since absolute zero is the temperature at which no part... | answer_1 |
so4j1u | Explain like I'm five years old : If we never manage to create a true absolute zero, how do we know that it sit exactly at -273.15 °c instead of ,uh, -273.69 or something else? | It’s the same reason we can know the speed of light, even though we can’t reach it. It falls out of the math because it’s a fundamental feature of the universe we live in. | You can think of temperature as the average speed/kinetic energy of each molecule in a gas, just like how you can’t be moving negative 1 miles/hour, absolute zero is the theoretical temperature at which these molecules come to a full stop. If they were moving “backwards” it’s still movement, and therefore higher than a... | answer_2 |
9496212 | Navigation, highlight current page <sep> I've got a parent layout and derived from that child sites. The parent layout has a navigation, each navigation point represents one child site. How do i highlight in the parent layout the currently viewed child site? How shall the if look like? | First set a variable in Template its better redable. <code>{% set page = app.request.get('_route') %} <li class="nav-item"> <a class="nav-link {% if page == 'welcome' %}active{% endif %}" href="{{ path('welcome') }}">Home <span class="sr-only">(current)</span></a> </li> </code> | Here's what I did: <code><a href='{{ path( 'products' ) }}'{% if app.request.attributes.get( '_route' ) starts with 'products' %} class='active'{% endif %}>Products</a> <ul> <li><a href='{{ path( 'products_product1' ) }}'{% if app.request.attributes.get( '_route' ) == 'products_product1' %} class='active'{% endif %}>Pr... | answer_1 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | It kind of depends how you want your chili to come out. If you want intact perfectly cooked individual beans I would just add them nearer the end. If you want your beans to slightly break down and meld into the sauce add them earlier. Personally I enjoy a chili where the beans break down a bit and thicken the sauce if ... | Never undercook the beans regardless. If they end up under cooked, it pretty much ruins the whole dish. Over cooked, really no big deal in chili. Specially if the second cook is in chili, beans tend not to suck up too much water when the solution is acidic so they won't get much in there. | answer_2 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | From my experience I would recommend pre-cooking the beans and if you feel like sweating it, do your best to stop at al dente. Let cool and then use as you would the canned beans. Sometimes when I cooked straight from dry it turned out fine, and sometimes they never seemed to finish cooking. | Canned beans are fully cooked. If you want to recreate a recipe that calls for fully cooked bean, fully cook your dried beans. If you want to increase the flavor mingling of the beans and chili, without having exploded soft beans, you can either mix your fully cooked beans with the chili and let them marinate together ... | answer_2 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | It would depend on the cook time of the final product to me. If you are simmering it for hours I might leave them slightly underdone. Canned beans are precooked. Nothing is worse than undercooked beans. | If you get some calcium chloride from the canning section of the grocery store it will prevent the beans from getting mushy. It's what canned beans have in them. It's just a type of salt and totally fine. | answer_2 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | It would depend on the cook time of the final product to me. If you are simmering it for hours I might leave them slightly underdone. Canned beans are precooked. Nothing is worse than undercooked beans. | Fully cook the beans. It's very difficult to overcook beans. Any additional cooking they get in the chili won't make a difference. Undercooked beans can also be mildly toxic. Beans naturally contain a toxin that gets broken down during cooking. How much depends on the bean variety. It's the reason you shouldn't eat a l... | answer_2 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | From my experience I would recommend pre-cooking the beans and if you feel like sweating it, do your best to stop at al dente. Let cool and then use as you would the canned beans. Sometimes when I cooked straight from dry it turned out fine, and sometimes they never seemed to finish cooking. | If you get some calcium chloride from the canning section of the grocery store it will prevent the beans from getting mushy. It's what canned beans have in them. It's just a type of salt and totally fine. | answer_2 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | Are you using a pressure cooker? I usually add the cooked dry beans last and cook on high pressure for a few more minutes. | If you get some calcium chloride from the canning section of the grocery store it will prevent the beans from getting mushy. It's what canned beans have in them. It's just a type of salt and totally fine. | answer_2 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | Its not pasta, its beans. It's mostly fiber. So they're difficult to over cook in the first place and undercooking them is like bitimg rocks. | If you get some calcium chloride from the canning section of the grocery store it will prevent the beans from getting mushy. It's what canned beans have in them. It's just a type of salt and totally fine. | answer_2 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | Whilst we're on the subject of beans, is I possible to over soak them? Last night I set some beans soaking for tonight's dinner, I wasn't really thinking properly and read 12 hr as 24 hrs. Will they be alright? | Fully cook the beans. It's very difficult to overcook beans. Any additional cooking they get in the chili won't make a difference. Undercooked beans can also be mildly toxic. Beans naturally contain a toxin that gets broken down during cooking. How much depends on the bean variety. It's the reason you shouldn't eat a l... | answer_2 |
az9mmk | Should I undercook dried black beans if they will be cooked again when added to a recipe that calls for canned beans? I'm making a chili recipe that calls for canned black beans, however, I would like to start with dried black beans. Since canned beans are fully cooked, should I fully cook the dried beans first? Or sho... | The trick is to undercook the onions. Everybody is going to get to know each other in the pot. | Fully cook the beans. It's very difficult to overcook beans. Any additional cooking they get in the chili won't make a difference. Undercooked beans can also be mildly toxic. Beans naturally contain a toxin that gets broken down during cooking. How much depends on the bean variety. It's the reason you shouldn't eat a l... | answer_2 |
ge5qwc | Why were Arabic borrowings so commonly taken with the definite article still attached? In the Ibero-Romance languages especially, it seems that more often than not, Arabic loan words were borrowed with some form of the Arabic definite article still attached. Most commonly this is seen in words starting with /al/ as in ... | Haitian Creole keeps the French definite article in many words borrowed from French, so for example "la lune" (the moon) turns into the single word "lalin" in Haitian Creole. So I can at least say that the phenomenon is not specific to Arabic, although IIRC Arabic uses definite articles in more situations than French o... | Hello! Thank you for posting your question to /r/asklinguistics. Please remember to flair your post. This is a reminder to ensure your recent submission follows all of our rules, which are visible in the sidebar. If it doesn't, your submission may be removed! ___ All top-level replies to this post must be academic and ... | answer_1 |
ge5qwc | Why were Arabic borrowings so commonly taken with the definite article still attached? In the Ibero-Romance languages especially, it seems that more often than not, Arabic loan words were borrowed with some form of the Arabic definite article still attached. Most commonly this is seen in words starting with /al/ as in ... | In most languages articles - even fully segmentable ones like in English or for the most part Spanish - really don't exist as separate phonological words. Obviously they're still syntactically separate, but phonologically the article is acting as a kind of half-word called a clitic. Borrowing tends to happen at the pho... | Hello! Thank you for posting your question to /r/asklinguistics. Please remember to flair your post. This is a reminder to ensure your recent submission follows all of our rules, which are visible in the sidebar. If it doesn't, your submission may be removed! ___ All top-level replies to this post must be academic and ... | answer_1 |
ge5qwc | Why were Arabic borrowings so commonly taken with the definite article still attached? In the Ibero-Romance languages especially, it seems that more often than not, Arabic loan words were borrowed with some form of the Arabic definite article still attached. Most commonly this is seen in words starting with /al/ as in ... | That’s only older loanwords though. Recent loanwords from Arabic don’t have any definite article. | Hello! Thank you for posting your question to /r/asklinguistics. Please remember to flair your post. This is a reminder to ensure your recent submission follows all of our rules, which are visible in the sidebar. If it doesn't, your submission may be removed! ___ All top-level replies to this post must be academic and ... | answer_1 |
k1oiq3 | Explain like I'm five years old: Why can't you boil milk in a kettle? I've burnt out my kettle attempting this. My thinking was that milk is just thicker water. I thought it would jusy take longer to boil. I'm in hot water (pun intended) with the wife. | In addition to what everybody else is saying... how are you supposed to clean the kettle? | Kettles aren't well mixed vessels, so you have a single heating element at the bottom where you'll have a hot zone. This isn't a problem when the only thing you're heating is water molecules, but is a problem when you try to heat something which contains fats and proteins. You're going to end up burning anything near t... | answer_1 |
k1oiq3 | Explain like I'm five years old: Why can't you boil milk in a kettle? I've burnt out my kettle attempting this. My thinking was that milk is just thicker water. I thought it would jusy take longer to boil. I'm in hot water (pun intended) with the wife. | The milk fat burn on the heating element. You should steam milk. Or heat a pan up water and put the milk in a vessel that doesn't touch the bottom of the pan. | Kettles aren't well mixed vessels, so you have a single heating element at the bottom where you'll have a hot zone. This isn't a problem when the only thing you're heating is water molecules, but is a problem when you try to heat something which contains fats and proteins. You're going to end up burning anything near t... | answer_2 |
74485 | Why do speedometers (in the US, at least) go so high? <sep> Typically one doesn't drive much faster than 80 MPH. Even in an emergency passing situation, it would be extremely rare to drive more than 100 MPH. In fact, as far as I know many cars have governors built into the engines that prevent them from going much fast... | Actually, the US is one of the few places to have enforced a limit on the maximum speed shown on a speedometer (reportedly to stop people trying to "speed test" their vehicles). For vehicles produced from 1979 to 1981, you'd only see vehicles showing up to 85mph: *The same law dictated the highlight at 55mph http://en.... | Interesting question. Looking around online, it seems to be a combination of marketing (makes the consumer think the engine is powerful) and manufacturing efficiency (can use the same speedometer in faster cars as well as minivans). http://mentalfloss.com/article/59478/why-do-car-speedometers-list-speeds-are-way-over-l... | answer_1 |
7g6t1v | My flour Tortillas never bubble and always go brittle The recipe I've been using is: 3 cups flour 1/3 cup Lard 1 1/2 cup water (hot) 1 tsp Baking Powder I have adjusted as many of the variables as I can and my tortillas always just sit in the pan flat as a board and come out brittle and dry. I've tried using more and l... | 1.) use a scale 2.) if that doesn't work, use a food processor | Have you tried using cold water and cold lard instead? There's no yeast to be concerned about, so it's fine to do. It was tested on Serious Eats, apparently it makes the tortilla more tender (just like with a flaky pastry). And make sure you don't overcook it! 25-30 seconds on medium high heat should be enough. (My gra... | answer_2 |
5318342 | what happens to NSLog info when running on a device? <sep> what happens to NSLog info when running on a device? Where does the text go? Does it get saved? Is it therefore a big overhead when running on a device, or does it effectively get sent to null? | It gets written to the Console log on the device. You can read it in the "Organizer" within Xcode when your device is connected. | The text is logged. You can view the logs in xcode via the (almost-invisible) disclosure triangle in the Devices window as described in another answer. You can also access the logs in a more usable view (including filtering) by opening Console.app on your connected Mac and selecting the device on the left. There will b... | answer_2 |
5318342 | what happens to NSLog info when running on a device? <sep> what happens to NSLog info when running on a device? Where does the text go? Does it get saved? Is it therefore a big overhead when running on a device, or does it effectively get sent to null? | Your device will continue logging even when it's not connected to your mac. To see the logs, you need to open Xcode, click the 'Window' menu item, and then 'Organizer'. Then select your device and then select the 'Device Logs' tab. For some reason (for me at least) viewing the logs seems flaky, so if nothing shows up, ... | It gets written to the Console log on the device. You can read it in the "Organizer" within Xcode when your device is connected. | answer_1 |
5318342 | what happens to NSLog info when running on a device? <sep> what happens to NSLog info when running on a device? Where does the text go? Does it get saved? Is it therefore a big overhead when running on a device, or does it effectively get sent to null? | Your device will continue logging even when it's not connected to your mac. To see the logs, you need to open Xcode, click the 'Window' menu item, and then 'Organizer'. Then select your device and then select the 'Device Logs' tab. For some reason (for me at least) viewing the logs seems flaky, so if nothing shows up, ... | It gets logged out. You can retrieve it by connecting the device and looking in the organizing in xcode | answer_1 |
5796764 | From Photoshop actions to Photoshop scripting? <sep> I would like Photoshop to automatically execute the following task for a given folder: Load all PNG files in a given folder. Convert each file's mode to <code>RGB color</code> Add one layer to each file Save the files as PSD in the same folder I have been told that t... | Let me answer the question you actually asked in bold: There is a tool that automatically generates the Javascript for the actions and events that are taking place in Photoshop. It is called the Script Listener. After using the script listener to record your actions, review the log and make your selective edits. To beg... | look for the file SaveAsDifferentFileType.jsx on your computer, i think you could use this as starting point. There is now way that i know of to generate this code automatically. I think there is no way around learning how it works: Here the documentation: http://www.adobe.com/devnet/photoshop/scripting.html And here a... | answer_1 |
pvjx8z | What is the scientific consensus about the polygraph (lie detector)? I got a new employment where they sent me to a polygraph test in order to continue with the process, I was fine and got the job but keep wondering if that is scientifically accurate, or even if it is legal, I'm not in the US btw. | It is useful for measuring how nervous the subject is. It is useless for detecting lies by those who are not afraid of being caught lying. It is easy to make yourself nervous enough during the preliminary test establishing a baseline that the normal level of nervousness around lying won't register as elevated. | Everyone knows the polygraph is highly inaccurate. The point of the test is not to catch you lying with the test, but to scare you into telling the truth. If, for example, on a job application you said that you never did drugs when in actuality you used to smoke weed, they are hoping that they can scare you into admitt... | answer_2 |
fvzw99 | Are engines that are used to be used a full throttle designed differently than engines that aren’t? For example most boats/jet skis are used at full throttle pretty much the whole time you’re on one, but for cars it’s not an everyday thing to put it petal to the metal (for most people). With that, what design changes a... | Boats and jet skis don’t run at full throttle. They are dialed back throttles and usually the limiting factor are conditions around cavitation or slip with can pose many safety concerns like runaway engine scenario or catastrophic vibrations. They can run at high loads because they are not air cooled radiators. They ar... | Not that the other answers are wrong, but a huge part of it also has to do with the amount of time expected to be put on the engine. Recreational boat engines are pretty much universally derived from car engines, but are expected to run just a fraction of the time. A recreational boat that sees 50 hours a year would be... | answer_2 |
fvzw99 | Are engines that are used to be used a full throttle designed differently than engines that aren’t? For example most boats/jet skis are used at full throttle pretty much the whole time you’re on one, but for cars it’s not an everyday thing to put it petal to the metal (for most people). With that, what design changes a... | Boats and jet skis don’t run at full throttle. They are dialed back throttles and usually the limiting factor are conditions around cavitation or slip with can pose many safety concerns like runaway engine scenario or catastrophic vibrations. They can run at high loads because they are not air cooled radiators. They ar... | Something everyone else missed. From a cam and induction standpoint, partial throttle performance is secondary. Racing engines for instance, even on a road course, commonly operate at an average throttle setting above 94%. The driver is expected to keep the speed up and keep it in the right gear to stay in the power ba... | answer_2 |
fvzw99 | Are engines that are used to be used a full throttle designed differently than engines that aren’t? For example most boats/jet skis are used at full throttle pretty much the whole time you’re on one, but for cars it’s not an everyday thing to put it petal to the metal (for most people). With that, what design changes a... | As others have said, alot of it has to do with heat management. For most Marine engines, the cooling is considerably better than that of a typical automobile. And that's a good thing, as the demand on these engines is MUCH higher than most things on wheels...there is no coasting. There's a huge load at higher throttle ... | Boats and jet skis don’t run at full throttle. They are dialed back throttles and usually the limiting factor are conditions around cavitation or slip with can pose many safety concerns like runaway engine scenario or catastrophic vibrations. They can run at high loads because they are not air cooled radiators. They ar... | answer_1 |
fvzw99 | Are engines that are used to be used a full throttle designed differently than engines that aren’t? For example most boats/jet skis are used at full throttle pretty much the whole time you’re on one, but for cars it’s not an everyday thing to put it petal to the metal (for most people). With that, what design changes a... | As others have said, alot of it has to do with heat management. For most Marine engines, the cooling is considerably better than that of a typical automobile. And that's a good thing, as the demand on these engines is MUCH higher than most things on wheels...there is no coasting. There's a huge load at higher throttle ... | "Full throttle" is usually more dialed back than you think on those because its converting energy to push water, instead of spin a wheel. The watercraft ive learned on also use the water around it as a cooling feature by actually putting it in and around the engine, which helps dramatically in letting it run high. | answer_1 |
fvzw99 | Are engines that are used to be used a full throttle designed differently than engines that aren’t? For example most boats/jet skis are used at full throttle pretty much the whole time you’re on one, but for cars it’s not an everyday thing to put it petal to the metal (for most people). With that, what design changes a... | Oh yes. If you’re looking to build a real high performance street motor, keep an eye open for a marine v8 to start with. Forged crank, rods, pistons are the norm because yes they are built to run full throttle all day long. Some blocks are stronger too but that varies. If it was a old school SBC v8 you could be assured... | Piston driven aircraft are another topic that hasn't been touched on. Reliability is the big topic when it comes to recreational and other small aircraft. Piston driven aircraft have oiling systems that can often work regardless the roll or pitch angle of the engine. This is not something you find on boats or stationar... | answer_2 |
fvzw99 | Are engines that are used to be used a full throttle designed differently than engines that aren’t? For example most boats/jet skis are used at full throttle pretty much the whole time you’re on one, but for cars it’s not an everyday thing to put it petal to the metal (for most people). With that, what design changes a... | To actually answer your question, sometimes they are designed differently. Thinking specifically about generators and pressure washers, they usually run full throttle from startup to shut down, unless it's a newer style with an "idle down" feature. I've tried using an old generator engine on a go-kart and one of the pr... | Piston driven aircraft are another topic that hasn't been touched on. Reliability is the big topic when it comes to recreational and other small aircraft. Piston driven aircraft have oiling systems that can often work regardless the roll or pitch angle of the engine. This is not something you find on boats or stationar... | answer_2 |
fvzw99 | Are engines that are used to be used a full throttle designed differently than engines that aren’t? For example most boats/jet skis are used at full throttle pretty much the whole time you’re on one, but for cars it’s not an everyday thing to put it petal to the metal (for most people). With that, what design changes a... | To actually answer your question, sometimes they are designed differently. Thinking specifically about generators and pressure washers, they usually run full throttle from startup to shut down, unless it's a newer style with an "idle down" feature. I've tried using an old generator engine on a go-kart and one of the pr... | "Full throttle" is usually more dialed back than you think on those because its converting energy to push water, instead of spin a wheel. The watercraft ive learned on also use the water around it as a cooling feature by actually putting it in and around the engine, which helps dramatically in letting it run high. | answer_1 |
fvzw99 | Are engines that are used to be used a full throttle designed differently than engines that aren’t? For example most boats/jet skis are used at full throttle pretty much the whole time you’re on one, but for cars it’s not an everyday thing to put it petal to the metal (for most people). With that, what design changes a... | Lots of good answers, so I'm just going to share this: Pe**dal** to the metal. Think like accelerating a car. How do you do that? Hold the pedal down flat and it rests on the firewall (made of metal), hence pedal to the metal. | Sort of. The design and calibration of an engine aren't always done for a single use case, so in the case of a marine application it's likely that certain components will be changed, and a calibration will be developed for that application, but the fundamental architecture of the engine will remain mostly the same. If ... | answer_2 |
zm7a25 | why doesn't my sauce stick to my spaghetti? Making sauce from scratch tomatoes, tomato paste and using ground turkey in it. What am I not doing. Very amateur cook. It tastes good but I'm still bummed. | Don't rinse your pasta! | What kind of pasta are you using? A pasta with a lot of grooves will hold sauce better. If your sauce is especially chunky (like mine is) something with a lot of grooves or a hole in the middle like penne would be best. | answer_2 |
zm7a25 | why doesn't my sauce stick to my spaghetti? Making sauce from scratch tomatoes, tomato paste and using ground turkey in it. What am I not doing. Very amateur cook. It tastes good but I'm still bummed. | I agree with finishing together but have to do separate due to someone’s tomato allergy… very light sauce | Buy high-end spaghetti. Cheap stuff you find at the supermarket (like Barilla, Dececco, store brand etc) is smooth like print paper. Sauce tends to slide off it. High end pasta is made in bronze machines and has many imperfections on it. But these imperfections create tiny dimples and crevices that add texture and hold... | answer_2 |
zm7a25 | why doesn't my sauce stick to my spaghetti? Making sauce from scratch tomatoes, tomato paste and using ground turkey in it. What am I not doing. Very amateur cook. It tastes good but I'm still bummed. | I agree with finishing together but have to do separate due to someone’s tomato allergy… very light sauce | Too much liquid, especially if you use fresh tomatoes this happens. Try to cook it a bit longer to boil of some liquid or add a little bit starch to it. | answer_2 |
zm7a25 | why doesn't my sauce stick to my spaghetti? Making sauce from scratch tomatoes, tomato paste and using ground turkey in it. What am I not doing. Very amateur cook. It tastes good but I'm still bummed. | There is a good chance of it happening if you rinse your pasta or if you add oil to the water | Add a little cornflour to thicken it if it’s watery. When I say a little, I mean like a half tablespoon or something and see what happens. | answer_1 |
zm7a25 | why doesn't my sauce stick to my spaghetti? Making sauce from scratch tomatoes, tomato paste and using ground turkey in it. What am I not doing. Very amateur cook. It tastes good but I'm still bummed. | Add a little cornflour to thicken it if it’s watery. When I say a little, I mean like a half tablespoon or something and see what happens. | Drain the pasta well. Then toss it with the hot sauce in the pan. After a minute or so it’ll stick. (Do not put plain pasta in a dish and then plop sauce on top.) A little parm can help, too. | answer_2 |
zm7a25 | why doesn't my sauce stick to my spaghetti? Making sauce from scratch tomatoes, tomato paste and using ground turkey in it. What am I not doing. Very amateur cook. It tastes good but I'm still bummed. | Oil comrade, you forgot to add oil to the sauce mixture. tip: Pour room temp water on the pasta after removing the hot water from it. than spill out the room temp water, and add the sauce | If you're adding oil to your pasta during cooking, don't. | answer_2 |
zm7a25 | why doesn't my sauce stick to my spaghetti? Making sauce from scratch tomatoes, tomato paste and using ground turkey in it. What am I not doing. Very amateur cook. It tastes good but I'm still bummed. | Are you putting oil in the water? | Oil comrade, you forgot to add oil to the sauce mixture. tip: Pour room temp water on the pasta after removing the hot water from it. than spill out the room temp water, and add the sauce | answer_1 |
kbo99c | The Simpsons] How was Homer able to eat all of Hell's donuts with no ill effects, but nearly went blind from eating 64 slices of cheese? [Homer consuming all of Hell's donuts and having the audacity to ask for more Homer struggling to eat 64 slices of american cheese | Perhaps because he is dead he no longer has a real body or any actually feelings and is just a 'spirit'. Maybe it is only the way you percieve something in hell that makes it torture. | The devil's donuts are made of far less toxic ingredients than American cheese | answer_2 |
kbo99c | The Simpsons] How was Homer able to eat all of Hell's donuts with no ill effects, but nearly went blind from eating 64 slices of cheese? [Homer consuming all of Hell's donuts and having the audacity to ask for more Homer struggling to eat 64 slices of american cheese | Because Homer loves donuts | Couple of things. He was in _hell_, where the punishment was designed to make him sick of donuts. You can't get sick of donuts if you get full and no longer want to eat them. Second, hell-donuts aren't nearly as toxic as processed cheese products. It's not even a contest. | answer_2 |
kbo99c | The Simpsons] How was Homer able to eat all of Hell's donuts with no ill effects, but nearly went blind from eating 64 slices of cheese? [Homer consuming all of Hell's donuts and having the audacity to ask for more Homer struggling to eat 64 slices of american cheese | He's in Hell. How did they dice him up without killing him on the conveyer belt when he first went down? How do damned souls not die after getting tortured or etc? It's Hell. | Because Homer loves donuts | answer_1 |
t1sp9m | Explain like I'm five years old what does a mathematician actually DO? Im not at all math savvy. In fact the opposite. I was having a conversation about math with a colleague and I realized that other than teaching i have no idea what someone with a math degree or a “Mathematician” actually does? Im curious now. Whats ... | Lots of industries and companies need to build models of complex systems: business analysts, stock traders, insurance actuaries, sports teams, engineering firms. Other people can also build such models, but mathematicians are the specialists at this. The tech giants employ lots of mathematicians to analyse human behavi... | A programmer once told me that as you get more and more complicated with what your code is trying to do, programming and mathematics converge. A big part of it is that for a lot of things, making a rudimentary algorithm to solve a problem is pretty easy. But this rudimentary algorithm will require a lot of steps and co... | answer_2 |
t1sp9m | Explain like I'm five years old what does a mathematician actually DO? Im not at all math savvy. In fact the opposite. I was having a conversation about math with a colleague and I realized that other than teaching i have no idea what someone with a math degree or a “Mathematician” actually does? Im curious now. Whats ... | Lots of industries and companies need to build models of complex systems: business analysts, stock traders, insurance actuaries, sports teams, engineering firms. Other people can also build such models, but mathematicians are the specialists at this. The tech giants employ lots of mathematicians to analyse human behavi... | Sometimes mathematicians are also useful in the industry because if the way learned to reason and solve problems. Math studies require the ability to focus on one problem and find the most efficient solution for this, it requires rational thinking (als logic is also a great part of mathematics) and mathematicians are u... | answer_2 |
t1sp9m | Explain like I'm five years old what does a mathematician actually DO? Im not at all math savvy. In fact the opposite. I was having a conversation about math with a colleague and I realized that other than teaching i have no idea what someone with a math degree or a “Mathematician” actually does? Im curious now. Whats ... | Mathematician here. My regular job is as an analyst. Analyzing large data sets to identify trends, writing formulas, and yes debating the proper way to calculate metrics with my colleagues. I do a lot of work related to Lean Six Sigma, which is optimization and problem solving. Mathematicians are excellent problem solv... | Lots of industries and companies need to build models of complex systems: business analysts, stock traders, insurance actuaries, sports teams, engineering firms. Other people can also build such models, but mathematicians are the specialists at this. The tech giants employ lots of mathematicians to analyse human behavi... | answer_1 |
t1sp9m | Explain like I'm five years old what does a mathematician actually DO? Im not at all math savvy. In fact the opposite. I was having a conversation about math with a colleague and I realized that other than teaching i have no idea what someone with a math degree or a “Mathematician” actually does? Im curious now. Whats ... | I interviewed a pure mathematician for a course in university. Very interesting gent. He said most of what he does has no real application. He said he spent a lot of time thinking about the foil knot at the time. His average work process was to think about different problems and things that interested him for 2-3 month... | Lots of industries and companies need to build models of complex systems: business analysts, stock traders, insurance actuaries, sports teams, engineering firms. Other people can also build such models, but mathematicians are the specialists at this. The tech giants employ lots of mathematicians to analyse human behavi... | answer_1 |
v2z4kz | It drives me nuts when I ask why electrons don't smash into each other and someone says "the Pauli Exclusion principle" As if the electrons get on the phone and call up Pauli and he tells them they can't smash together.. so they go "ok then". In other words, its a non answer. Whats the real answer? What is the force th... | Second one. It just follows from the way quantum mechanics works. If you write out the state where two electrons occupy the same position with the same spin, you find that it has probability 0 of existing. | In addition to what others have said, Pauli doesn't have much to do with "smashing into each other". Electrons can still scatter off each other. They just can't have identical orbitals. | answer_2 |
v2z4kz | It drives me nuts when I ask why electrons don't smash into each other and someone says "the Pauli Exclusion principle" As if the electrons get on the phone and call up Pauli and he tells them they can't smash together.. so they go "ok then". In other words, its a non answer. Whats the real answer? What is the force th... | In addition to what others have said, Pauli doesn't have much to do with "smashing into each other". Electrons can still scatter off each other. They just can't have identical orbitals. | The Pauli Exclusion principle. | answer_1 |
v2z4kz | It drives me nuts when I ask why electrons don't smash into each other and someone says "the Pauli Exclusion principle" As if the electrons get on the phone and call up Pauli and he tells them they can't smash together.. so they go "ok then". In other words, its a non answer. Whats the real answer? What is the force th... | They call it an “exchange force”, buts it’s not really a force. It’s a property of the symmetries the wave function must satisfy, namely particle exchange. Electrons are identical particles. That means that if you swapped the two electrons you would not be able to tell which one was in which state. Mathematically that ... | Imo your issue is in still thinking of electrons as billiard ball barticles. Electrons are discrete excitations in quantum fields, and depending on the structure of the field they have certain properties. One of the properties is that they cannot 'overlap'. There isn't a *force* per se, it's just the nature of the fiel... | answer_2 |
v2z4kz | It drives me nuts when I ask why electrons don't smash into each other and someone says "the Pauli Exclusion principle" As if the electrons get on the phone and call up Pauli and he tells them they can't smash together.. so they go "ok then". In other words, its a non answer. Whats the real answer? What is the force th... | You talk about "forces" as if they're an inherently more objective way to describe reality than things like the Pauli Exclusion Principle when in fact it's quite the opposite. But still, even if you ignore all quantum mechanics, electrons are charged particles, how would you smash them "into" each other? | Electrons are waves, they overlap with each other spatially. They interact and in some situations that interaction could seem like a smash, but in an atom they have found a stable way to be physically overlapping. | answer_1 |
v2z4kz | It drives me nuts when I ask why electrons don't smash into each other and someone says "the Pauli Exclusion principle" As if the electrons get on the phone and call up Pauli and he tells them they can't smash together.. so they go "ok then". In other words, its a non answer. Whats the real answer? What is the force th... | Electrons are waves, they overlap with each other spatially. They interact and in some situations that interaction could seem like a smash, but in an atom they have found a stable way to be physically overlapping. | Often the answers in relativistic QM are purely maths, it's hard to give a physical picture of Clifford algebras and anticommutation relations to someone who hasn't dealt with the math. It's a trade off at times | answer_2 |
v2z4kz | It drives me nuts when I ask why electrons don't smash into each other and someone says "the Pauli Exclusion principle" As if the electrons get on the phone and call up Pauli and he tells them they can't smash together.. so they go "ok then". In other words, its a non answer. Whats the real answer? What is the force th... | Electrons are waves, they overlap with each other spatially. They interact and in some situations that interaction could seem like a smash, but in an atom they have found a stable way to be physically overlapping. | > What is the force that causes this principle? In discussions of quantum mechanics, force isn't really a well-defined concept, so the type of answer you're looking for does not exist. The only valid answers will be those that you seem to consider non-answers: Those phrased in the language of quantum mechanics, which d... | answer_2 |
95360 | How to get a stable WLAN-connection with a Lenovo x121e? <sep> I have permament problem when using WLAN with my Lenovo ThinkPad x121e. The wireless network adapter in use is this one: lspci: <blockquote> 01:00.0 Network controller: Realtek Semiconductor Co., Ltd. RTL8188CE 802.11b/g/n WiFi Adapter (rev 01) </blockquote... | I finally fixed this problem by compiling and installing the latest drivers from Linux Wireless in Ubuntu 12.04, in my case the "compat-wireless-3.5.1-1-snpc.tar.bz2" package: http://wireless.kernel.org/en/users/Download/stable/ One needs the header files for his kernel and the build-essentials package. I recommend als... | The problem could be caused by channel hopping (and the new Linux kernel). I fixed it mostly with compile the driver by my own and install it. 2nd thing I did was to scan for networks if the network is breaking. I entered in terminal <code>watch sudo iwlist wlan0 scan</code>. With this the driver kept awake. Another fi... | answer_1 |
o1fd3l | What caused this weird bulge in the frosting on my cakes?! Hi all! I made my first ever wedding cake this past weekend for a wedding I attended. This was the first cake I ever had for a client that sat out for at least 24 hours prior to being eaten. By no means am I a professional cake decorator so please be aware my a... | I've had this issue on cakes before but I never could figure out why they did this. I assumed it was because my cake was dense and heavy and was pushing out the filling as it sat, but that was my wild guess. | What it looks like to me is that the frosting between layers is not stiff enough to support the weight of the two tortes above. I'm betting that your slight change to the frosting recipe made it *juuust* a little softer than you're used to. | answer_2 |
o1fd3l | What caused this weird bulge in the frosting on my cakes?! Hi all! I made my first ever wedding cake this past weekend for a wedding I attended. This was the first cake I ever had for a client that sat out for at least 24 hours prior to being eaten. By no means am I a professional cake decorator so please be aware my a... | SMBC is soft at room temp. Make sure cakes stayed refrigerated until about an hour before needed. Especially if the temperature is warm where you are. The bulges are the icing that has now softened, being pushed out due to the weight of the cake layers. Aside from keeping your cake chilled (especially when using SMBC) ... | This happened to me. Goodness, that was a nightmare. What happened was: I made the frosting too thick and it became soft or melted due to the heat and because of bumps of the road during delivery, some of the layers started to *slide off*. I also had the cake a bit tall. I live in Asia, it's hot *all the time*. All thi... | answer_2 |
2307xu | Is there a way to make buttercream icing less sweet while still maintaining its structural integrity? My girlfriend enjoys cake decorating, and while she has no trouble making buttercream icing for piping, etc., she gets frustrated with how sweet it is due to all the powdered sugar involved (which I suppose is a pretty... | You can actually use a pinch of salt in your buttercream and it will cut that sickly sweet flavor significantly. I use a tiny pinch of salt to about 3 cups of buttercream. | My husband and I love a cooked flour frosting, which takes longer to make but is SO worth it: https://www.google.com/search?q=cooked+icing+with+flour&rlz=1C1CHFX_enUS538US538&oq=cooked+icing&aqs=chrome.2.69i57j0l5.4728j0j7&sourceid=chrome&espv=2&es_sm=93&ie=UTF-8#q=cooked+flour+frosting+-buttercream | answer_2 |
8zry72 | Can't get the "sauce" right when making Cacio e Pepe - what am I doing wrong?! I LOVE Cacio e Pepe! It's my go to meal when I have nothing in the house. I'm not a bad cook, I'm actually a pretty good cook, but I've tried so many different methods to get the "sauce" just right but I always end up with melty (however del... | I feel the best pan for cacio and pepe is non-stick so the cheese doesnt stick on the bottom. Second if you think your cheese isnt fine enough just put pasta water and cheese and mix it with a blender , not too silky not too clumpy. Dump pasta in and mix it vigorously and it should be fine. | Are you buying pregrated pecorino? If so try grating it yourself. | answer_1 |
8zry72 | Can't get the "sauce" right when making Cacio e Pepe - what am I doing wrong?! I LOVE Cacio e Pepe! It's my go to meal when I have nothing in the house. I'm not a bad cook, I'm actually a pretty good cook, but I've tried so many different methods to get the "sauce" just right but I always end up with melty (however del... | Start boiling pasta and heat up frying pan with (freshly ground) black pepper at the same time. Once he pepper has been toasted, add pasta water. Once the pasta is almost finished, toss it into the frying pan, add water whenever necessary and keep it pretty wet. Take grated cheese in a bowl and add a few ml of hot wate... | add sodium citrate and/or an acid, or keep working your technique until you nail it? | answer_1 |
8zry72 | Can't get the "sauce" right when making Cacio e Pepe - what am I doing wrong?! I LOVE Cacio e Pepe! It's my go to meal when I have nothing in the house. I'm not a bad cook, I'm actually a pretty good cook, but I've tried so many different methods to get the "sauce" just right but I always end up with melty (however del... | Under cook your pasta by a minute or two before transferring to the saute pan. Agitate the pasta in the pan with the pepper and water for considerably longer than you think you need to while adding a small bit of water at a time to maintain the intended final sauce volume. When enough starch had been knocked off of the... | add sodium citrate and/or an acid, or keep working your technique until you nail it? | answer_1 |
8zry72 | Can't get the "sauce" right when making Cacio e Pepe - what am I doing wrong?! I LOVE Cacio e Pepe! It's my go to meal when I have nothing in the house. I'm not a bad cook, I'm actually a pretty good cook, but I've tried so many different methods to get the "sauce" just right but I always end up with melty (however del... | Just posting because no-one has put the method I learned from Lynn Rossetta Casper. I linked it here. Basically I prep the grated pecorino in a ceramic cup with an immersion after the pasta has been boiling a minute or two. Always comes out silky smooth. Also I like the challenge of limiting it to 3 ingredients and tec... | add sodium citrate and/or an acid, or keep working your technique until you nail it? | answer_1 |
8zry72 | Can't get the "sauce" right when making Cacio e Pepe - what am I doing wrong?! I LOVE Cacio e Pepe! It's my go to meal when I have nothing in the house. I'm not a bad cook, I'm actually a pretty good cook, but I've tried so many different methods to get the "sauce" just right but I always end up with melty (however del... | I went to italy and took a cooking class, we made fresh pasta and Cacio pepe. Here are the exact instructions he gave me and i have successfully repeated this at home. For 1 serving: - 100 gr. Hand made noodles - Roman pecorino cheese - Black pepper - Olive oil Cook the noodles in boiling salted water for 2-3 minutes. ... | add sodium citrate and/or an acid, or keep working your technique until you nail it? | answer_1 |
3yq9pn | Explain like I'm five years old:Why can't vet drugs to put animals down be used for inmates sentenced to death? It seems that methods of execution for convicted criminals are constantly being debated for whether they cause undue pain or suffering. However, thousands of times a day, vets put down cats, hamsters, dogs, a... | Pharmaceutical companies that have a monopoly on the type of chemicals used. Saw it in an article a while ago, l try to find it. Edit: Found it, also, fixed formatting. | So the companies that make these drugs actually don't want them used for executions, to the point where they will refuse to sell them to governments that do. And we use those drugs for lots of things other than executions, so its a really good threat. Government doesn't dare test it. They literally can't use the drugs ... | answer_2 |
oral16 | How to generate more money with a one-time investment? Hi, trying to learn as much as I can before starting to invest for the first time. I hope it's ok to ask for advice, if not please let me know where to post my question. This is theoretical for the most part, so feel free to point out issues in regards to the real ... | My two cents… If you are going all in on a certain stock in your scenario, before you buy have an exit strategy if the stock increases value and if the stock decreases value. How much money can you lose without losing your mind? 10% 20% 30% etc? Set that as your initial stop loss point and put the order in. If the stoc... | For stocks, start screening IPOs trading / pricing behaviour post IPO. IPOScooo is a good reference. To identify low priced stocks, i recommend TipRanks. Just observe and trade a virtual account for a while and then try your first shot. | answer_1 |
oral16 | How to generate more money with a one-time investment? Hi, trying to learn as much as I can before starting to invest for the first time. I hope it's ok to ask for advice, if not please let me know where to post my question. This is theoretical for the most part, so feel free to point out issues in regards to the real ... | My two cents… If you are going all in on a certain stock in your scenario, before you buy have an exit strategy if the stock increases value and if the stock decreases value. How much money can you lose without losing your mind? 10% 20% 30% etc? Set that as your initial stop loss point and put the order in. If the stoc... | If you only 10x your initial money in 10 years, then better not start at all. You should 10x your money in a year in any bull market and double at least in any bear market. Its not rocket science, just dont listen to any buy n hold shit or other "diversify your investment " talk. Well chosen short hit n run investments... | answer_1 |
oral16 | How to generate more money with a one-time investment? Hi, trying to learn as much as I can before starting to invest for the first time. I hope it's ok to ask for advice, if not please let me know where to post my question. This is theoretical for the most part, so feel free to point out issues in regards to the real ... | This is a great question. I think a lot of people are focusing on the specifics of the example, and not the point of the question. Obviously choosing only one stock makes your investment a lot riskier, and adding to your investment over time will make it grow faster. The issue here is that folks around here tend to foc... | For stocks, start screening IPOs trading / pricing behaviour post IPO. IPOScooo is a good reference. To identify low priced stocks, i recommend TipRanks. Just observe and trade a virtual account for a while and then try your first shot. | answer_1 |
44419 | Can the idiot's route be less expensive than the genius' route? <sep> In a certain country, there are $n$ cities. Between every pair of cities, there is a fixed travel cost to go from one city to the other. An idiot and a genius both decide to tour this country by visiting every city once. They start their tours at the... | Artur's proof is very nice. I did it a different way. First, note that it is sufficient to prove that for any C it is impossible for the genius to take more steps of cost at least C than the idiot. So we can just consider each pair of cities as being either expensive or cheap, and prove that the idiot takes at least as... | Yes the Idiot can travel less than the genius. For example in the following graph starting at A: <code> A / \ 2 1 / \ B-9-C-4-D \ / 8 3 \ / E </code> The idiot travels A-B-C-D-E for a sum of 2+9+4+3=18. The genius travels A-D-E-B-C for a sum of 1+3+8+9=21. I have different travel costs just to make sure there is an uni... | answer_1 |
a1uvs8 | [Explain like I'm five years old] In stores, why are cash machines responsible for calculating tax on items and not the price label machine? Aren’t they attached to the same database? Don’t item prices change more often than tax percentages? Apart from open deception intended to make you purchase too much and be too em... | Lower prices => More sales Humans are dumb that way, but it's how psycology works. | Rounding errors can add up. In Texas, for example, at 8 1/2% sales tax where I am, you are paying a penny in tax for every 12 cents in the price or so. If you add it all up, then compute the tax owed, the rounding error means you’ll pay the exact tax owed to less than a penny. If you compute it on each purchase, the ro... | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | To really maximize the tenderness after velveting you can also place the chicken in a stand mixer with a paddle attachment and run it on mix for about 10 minutes. This is an extra step mall teriyaki spots like Sarku/Sakkio use in their prep. | Also use chicken thighs | answer_1 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Also use chicken thighs | Kenji new book, the Wok. Has techniques that tall about tenderizing meats for this specific purpose. The term velveting has already been talked about but that book has lots of great recipes of both American style and chinese dishes. Would recommend if you are looking into this style of cuisine. | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Kenji new book, the Wok. Has techniques that tall about tenderizing meats for this specific purpose. The term velveting has already been talked about but that book has lots of great recipes of both American style and chinese dishes. Would recommend if you are looking into this style of cuisine. | Velvet and pass through oil. | answer_1 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | I haven't tried velveting yet but have cooked a quite a few stir fry dishes from Kenji's new book, The Wok. I just follow the advice there: * Cut against the grain * Your knife should be perpendicular to the grain (faint white lines in the chicken breast). * Wash the chicken after cutting * Put the prepped chicken in a... | Are you velveting the chicken? It makes a huge difference in the texture and almost all Chinese food uses this | answer_1 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Marinate the chicken in garlic ginger and soy sauce with a small amount of baking soda and vinegar. Then toss the strips in cornstarch and flour and fry | I haven't tried velveting yet but have cooked a quite a few stir fry dishes from Kenji's new book, The Wok. I just follow the advice there: * Cut against the grain * Your knife should be perpendicular to the grain (faint white lines in the chicken breast). * Wash the chicken after cutting * Put the prepped chicken in a... | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Cornstarch. “Velveting” as mentioned above | I haven't tried velveting yet but have cooked a quite a few stir fry dishes from Kenji's new book, The Wok. I just follow the advice there: * Cut against the grain * Your knife should be perpendicular to the grain (faint white lines in the chicken breast). * Wash the chicken after cutting * Put the prepped chicken in a... | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Don’t (ever) use chicken breast. Leg and thigh all the way. It’s just tastes a million miles better. Get it boneless if you can. If not deboning of 8-10 takes me less than five minutes, just from practice. | I haven't tried velveting yet but have cooked a quite a few stir fry dishes from Kenji's new book, The Wok. I just follow the advice there: * Cut against the grain * Your knife should be perpendicular to the grain (faint white lines in the chicken breast). * Wash the chicken after cutting * Put the prepped chicken in a... | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Marinate the chicken in garlic ginger and soy sauce with a small amount of baking soda and vinegar. Then toss the strips in cornstarch and flour and fry | Are you velveting the chicken? It makes a huge difference in the texture and almost all Chinese food uses this | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Kenji has a new wok cookbook out. Can't go wrong there. | Are you velveting the chicken? It makes a huge difference in the texture and almost all Chinese food uses this | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Use boneless and skinless chicken thighs. Marinate and cook on high heat. | Are you velveting the chicken? It makes a huge difference in the texture and almost all Chinese food uses this | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Cornstarch. “Velveting” as mentioned above | I personally dislike that texture but hey. When I was in China they used to slightly undercook the meat slightly to make it “extra tender” and ever since then I can’t do it. Like, take it off a half second before it turns white so that by the time it’s plated it’s just barely cooked. | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Use boneless and skinless chicken thighs. Marinate and cook on high heat. | I'd say one other thing is to seal it up somewhere before you eat it. (Just like a Chipotle burrito) The food naturally steams in the takeout container and softens everything a little. I'm not sure everyone would say that "tastes best", but if you're really trying to replicate take-out, that would be part of it. | answer_2 |
vmlwuz | How do I better match the chicken in Americanized Chinese takeout? When I order any chicken dish at an Americanized Chinese restaurant, the chicken is always these delicious little strips of white meat. You know the ones I mean. I’ve tried slicing chicken breast into pieces of the approximate right size but it’s never ... | Cornstarch | Use chicken thigh and leg meat as they are much more forgiving (e.g. to overcooking) compared to breast. Also velveting as others have pointed out. | answer_2 |
tyvvdi | Explain like I'm five years old: If someone is on Earth, and the other is in space, why would their wrist-watch show a different time? I understand that space travel affects time, but why would it affect the mechanisms of a watch? doesn't it just go tiktik u know? | Space doesn’t affect time, velocity and acceleration do, if Im not mistake. Einstein explains this very clearly in his Theory of General Relativity, which you can find in full text and read on the internet. Others who are smarter about physics can explain the relativity of time here on this thread. | The key thing is that *everything* observes a different “speed” of time, yourself included, not just the watch. You wouldn’t realize that the watch is moving faster, and neither does the watch. To you and everything that is around you everything appears as normal. It’s not the watch that is behaving differently, but ti... | answer_2 |
tyvvdi | Explain like I'm five years old: If someone is on Earth, and the other is in space, why would their wrist-watch show a different time? I understand that space travel affects time, but why would it affect the mechanisms of a watch? doesn't it just go tiktik u know? | You have a lot of comments here, but I'm not sure you have a satisfactory answer yet. It's a tricky thing to summarise succinctly and in layman's terms, but I'll try my best... Space and time are inextricably linked. It took the genius of Einstein just over 100 years ago to realise this. Part of that realisation was th... | A good thing to look up (which may help explain a lot, even if it’s not directly on topic & may contain information that’s harder to understand) would be NASA’s twin experiment. If I’m remembering it correctly, one went up to space while the other stayed here on earth. It should definitely be interesting for ya. | answer_1 |
tyvvdi | Explain like I'm five years old: If someone is on Earth, and the other is in space, why would their wrist-watch show a different time? I understand that space travel affects time, but why would it affect the mechanisms of a watch? doesn't it just go tiktik u know? | You have a lot of comments here, but I'm not sure you have a satisfactory answer yet. It's a tricky thing to summarise succinctly and in layman's terms, but I'll try my best... Space and time are inextricably linked. It took the genius of Einstein just over 100 years ago to realise this. Part of that realisation was th... | different areas of expertiese with different themes here - First lets discuss how a watch works. 2 types of commonly used watches today, Mechanical source and electrical source. - Mechanial source watches use a spring which releases force, this force is controlled by an escapement which uses the vibration of a sping to... | answer_1 |
tyvvdi | Explain like I'm five years old: If someone is on Earth, and the other is in space, why would their wrist-watch show a different time? I understand that space travel affects time, but why would it affect the mechanisms of a watch? doesn't it just go tiktik u know? | Space doesn’t affect time, velocity and acceleration do, if Im not mistake. Einstein explains this very clearly in his Theory of General Relativity, which you can find in full text and read on the internet. Others who are smarter about physics can explain the relativity of time here on this thread. | A good thing to look up (which may help explain a lot, even if it’s not directly on topic & may contain information that’s harder to understand) would be NASA’s twin experiment. If I’m remembering it correctly, one went up to space while the other stayed here on earth. It should definitely be interesting for ya. | answer_2 |
jnn4nv | Sleeping Bags With Foot Room I ran into a bit of an issue on my recent adventures: I kept getting tendon injuries in my ankles. At first I thought it was my footwear, then I thought it was the way I hunker down to rummage through my pack. After eliminating those variables I still wasn't healing. Then I stopped using my... | I know you're saying bags, not quilts, but I know that nunatak makes custom bigger footboxes on their quilts. Maybe some bag maker does the same? | The Nemo spoon shaped bags may be a good fit. And I believe feathered friends make some as well. On the budget side you could get an Outdoor Vitals Aerie those are square and pretty versatile. | answer_1 |
jnn4nv | Sleeping Bags With Foot Room I ran into a bit of an issue on my recent adventures: I kept getting tendon injuries in my ankles. At first I thought it was my footwear, then I thought it was the way I hunker down to rummage through my pack. After eliminating those variables I still wasn't healing. Then I stopped using my... | Don't be afraid to modify gear. Cut a slit and sew in part of an old down jacket or something. A gear repair shop can do it. I found a small tailor shop that does such fixes very inexpensively. I just bring in what I want modified and they do it. | Western Mountaineering makes really nice rectangular and semi-rectangular bags for a variety of temperatures. Look at the Ponderosa or Sequoia | answer_2 |
jnn4nv | Sleeping Bags With Foot Room I ran into a bit of an issue on my recent adventures: I kept getting tendon injuries in my ankles. At first I thought it was my footwear, then I thought it was the way I hunker down to rummage through my pack. After eliminating those variables I still wasn't healing. Then I stopped using my... | Western Mountaineering makes really nice rectangular and semi-rectangular bags for a variety of temperatures. Look at the Ponderosa or Sequoia | Marmot Yolla bolly is AMAZING! I have the yolla bolly 15. A bit Spendy but so nice and can unzip into a full blanket. Is not UL but is still light for the space you get | answer_1 |
jnn4nv | Sleeping Bags With Foot Room I ran into a bit of an issue on my recent adventures: I kept getting tendon injuries in my ankles. At first I thought it was my footwear, then I thought it was the way I hunker down to rummage through my pack. After eliminating those variables I still wasn't healing. Then I stopped using my... | May have some luck looking at the Patagonia bags. I have the 19 degree bag and it isn’t close to the lightest for the temp rating, but damn is it it comfy. The foot box is the most comfy I’ve tried this far. They were on sale not that long ago, not sure now. | If you'd simply double your budget :-) you won't find better than this. | answer_1 |
jnn4nv | Sleeping Bags With Foot Room I ran into a bit of an issue on my recent adventures: I kept getting tendon injuries in my ankles. At first I thought it was my footwear, then I thought it was the way I hunker down to rummage through my pack. After eliminating those variables I still wasn't healing. Then I stopped using my... | If you'd simply double your budget :-) you won't find better than this. | The Nemo Disco is phenomenal. I'm a side sleeper, so I appreciate the spoon shape that tapers at the waist slightly, then broadens by the knees and feet. It goes down to 15 degrees and has a ton of other features. Zippable heat baffles, condensation protection at the feet, ice cold materials to the touch, ect... Read u... | answer_2 |
182100 | (Very) High dimensional manifolds <sep> Usually one regards manifolds up to dimension 4 as a part of low dimensional topology. There are plenty of various results which work only in low dimensional topology; especially in dimension 4. However still there are phenomena which occur only up from certain dimensions above 4... | The smallest example of a manifold that is homotopy equivalent to a topological group, but not rationally equivalent to a Lie group has dimension 1254. | <blockquote> Theorem (Simons). Let $E\subset {\mathbb R}^n$ be of minimal perimeter. If $n\le7$, then $\partial E$ is a hyperplane. </blockquote> If instead $n=2m\ge8$, then Simons provides the example of a minimal surface $$x_1^2+\cdots+x_m^2=x_{m+1}^2+\cdots+x_{2m}^2$$ whose mean curvature vanishes identically. Bombi... | answer_1 |
59771 | How to remove fog while shooting and during post-processing? <sep> Recently I came across the following problem: I went hiking and since it's winter there was some fog. I took the picture below and wondered how I could have minimised the fog in this shot to get a clear, sharp photo of the landscaepe. What measures can ... | Step 1: Duplicate layer As we don't want to do any destructive editing, make sure you duplicate your layer (Layer>Duplicate Layer) and rename it. Quick Selection ToolStep 2: Selection If your foreground detail is out of the fog and it's the background you want to clear up you'll need to do a simple selection so the for... | The first thing to know about fog is that its effect is more pronounced with distance. The best is to get as close as possible. Do not zoom in, get closer instead. Don't fall into the cliff though! Second is that fog reflects light. Do not flash it. Shoot it from an angle where the fog receives the least light from oth... | answer_2 |
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