I love this quote from the source you linked

"With the extensive adoption of the SI system, it is now only a relic except in the USA, where it remains the prevailing customary scale."

Heh, relics.

In no way does F seem more intuitive than C. It only exists now to cause confusion between the two. It's a turd in the punch bowl.

We've got 3 distinct discussions going on here: temperature, imperial/metric and clocks.

In the time one, I have to add that when we "speak" about the time, we usually say "at 8" when we mean "20:00", we don't say 20-hundred hours. We just type it out when writing it. AM/PM takes far more time to figure out than just saying 20, if in doubt - to me anyway (not used to AM/PM). We should just make "Metric time" and fuck people over royally

Imperial vs. metric units: I cannot see anything positive for the imperial. No valid points at all. Please present them, anyone, because I simply don't get it other than sheer stubbornness.

>> ^entr0py:

>> ^gwiz665:
shakes fist
Ounce makes no sense
Pounds make no sense
Miles make no sense
AM/PM is stupid
Fahrenheit makes no sense - 32F is the freezing point, wtf?
It is colloquially adopted everywhere EXCEPT certain third world countries and the US... goddamit, get with the program!

1. The alternative to Ounces, Pounds and Miles are equally arbitrary measurements. Just easier to deal with since they're in factors of 10. I'd personally be happy if we switched, but it would be a huge pain for everyone and cause lots of confusion at first.
2. You've seen clocks; that's where it comes from. AM/PM has never been much of a problem for me since you can always tell which one it currently is by looking outside. And if you're telling someone a time it's slightly faster to say eight-PM than sixteen-hundred-hours.
3. 0 Degrees F is the stabilization point of brine. Fahrenheit had a lot of reasons for setting it exactly where he did (partly he was building on pre-existing scales), but the one that makes the most sense in the modern day is that "The outcome was a scale that had, essentially by design, the points 0° and 100° corresponding closely to the lower and upper limits of human comfort, an approach which made the scale inherently preferable in many everyday contexts" It's easy for anyone to remember that 32 is the freezing point. Beyond that it seems a more intuitive and precise for everyday uses.

"Beyond that it seems a more intuitive and precise for everyday uses."


Exactly. It "seems" more intuitive because it's really not. Neither is metric more intuitive, it just makes more sense generally and is easier to compute with when dealing with unusually big/small (i.e. unintuitive) numbers and measurements. Once you switch to metric from imperial, the everyday "intuitive" measurements are still intuitive, they're simply expressed in different units. Anyway, imprecise measurements are imprecise, whatever the system you use.

>> ^entr0py:

>> ^gwiz665:
shakes fist
Ounce makes no sense
Pounds make no sense
Miles make no sense
AM/PM is stupid
Fahrenheit makes no sense - 32F is the freezing point, wtf?
It is colloquially adopted everywhere EXCEPT certain third world countries and the US... goddamit, get with the program!

1. The alternative to Ounces, Pounds and Miles are equally arbitrary measurements. Just easier to deal with since they're in factors of 10. I'd personally be happy if we switched, but it would be a huge pain for everyone and cause lots of confusion at first.
2. You've seen clocks; that's where it comes from. AM/PM has never been much of a problem for me since you can always tell which one it currently is by looking outside. And if you're telling someone a time it's slightly faster to say eight-PM than sixteen-hundred-hours.
3. 0 Degrees F is the stabilization point of brine. Fahrenheit had a lot of reasons for setting it exactly where he did (partly he was building on pre-existing scales), but the one that makes the most sense in the modern day is that "The outcome was a scale that had, essentially by design, the points 0° and 100° corresponding closely to the lower and upper limits of human comfort, an approach which made the scale inherently preferable in many everyday contexts" It's easy for anyone to remember that 32 is the freezing point. Beyond that it seems a more intuitive and precise for everyday uses.

>> ^gwiz665:

shakes fist
Ounce makes no sense
Pounds make no sense
Miles make no sense
AM/PM is stupid
Fahrenheit makes no sense - 32F is the freezing point, wtf?
It is colloquially adopted everywhere EXCEPT certain third world countries and the US... goddamit, get with the program!


1. The alternative to Ounces, Pounds and Miles are equally arbitrary measurements. Just easier to deal with since they're in factors of 10. I'd personally be happy if we switched, but it would be a huge pain for everyone and cause lots of confusion at first.

2. You've seen clocks; that's where it comes from. AM/PM has never been much of a problem for me since you can always tell which one it currently is by looking outside. And if you're telling someone a time it's slightly faster to say eight-PM than sixteen-hundred-hours.

3. 0 Degrees F is the stabilization point of brine. Fahrenheit had a lot of reasons for setting it exactly where he did (partly he was building on pre-existing scales), but the one that makes the most sense in the modern day is that "The outcome was a scale that had, essentially by design, the points 0° and 100° corresponding closely to the lower and upper limits of human comfort, an approach which made the scale inherently preferable in many everyday contexts" It's easy for anyone to remember that 32 is the freezing point. Beyond that it seems a more intuitive and precise for everyday uses.

http://lyricwiki.org/Great_Big_Sea:England

We were far from the shores of England
Far from our children and wives
To play our hand in the Newfoundland
Where the wind cuts like a knife
We were far from the shores of England

We shipped on board the Maryanne
To find a better life
And we walked across the water
When she broke up on the ice
We came ashore in Carbonear
With nothing but our rights
And I wondered if I e'er again
Would see my London lights

We were far from the shores of England
Far from our children and wives
To play our hand in the Newfoundland
Where the wind cuts like a knife
We were far from the shores of England

We spend our days amid the waves
Working water, hook and twine
We would go for weeks with blistered cheeks
Waiting for the sun to shine
But as long as the sky hold over us
We will not taste the brine
And we'll curse the cod
With the fear of God
As we haul in every line

We were far from the shores of England
Far from our children and wives
To play our hand in the Newfoundland
Where the wind cuts like a knife
We were far from the shores of England
Far from our native soil
To chase a wish and hunt the Fish
And on the rocks to toil
We were far from the shores of England

Should we find Fortune's Favour
And be spared from the gale
We will live off honest labour
With our hearts as big as sails
But if I should die don't bury me
Or leave me to the sea
Please send my bones back to my home
Where my spirit can be free

We were far from the shores of England
Far from our children and wives
To play our hand in the Newfoundland
Where the wind cuts like a knife
We were far from the shores of England
Far from our native soil
To chase a wish and hunt the Fish
And on the rocks to toil
We were far from the shores of England

Tonight's martinis are gin and pickled onions... same basic recipe as the dirty olive ones, but with the onions. The brine is certainly different, much more... oniony... I definitely like the olive ones better, but these are growing on my as the night goes on...

Fellow in the video cooks in a low oven at 100C or 225F. It's even better cooked on the grill- use low heat and throw on some soaked wood chips for smoky goodness.

Recipe from foodjamaica.net:

INGREDIENTS: SPICY JERK SAUCE

* 1 big bunch of green onions or a couple smaller bunches
* 2 tbsp soy sauce
* 2 tbsp vegetable oil
* 1 tbsp salt
* Juice of 1 lime
* 1/2 tsp dried thyme, or 1 Tbls fresh thyme
* 1 tbsp allspice
* 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
* 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
* 3 cloves of garlic
* 1/2 a small onion
* 2-3 tbsp of brown sugar

COOKING INSTRUCTIONS:

Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.

Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!

You can also now throw in more chiles if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.

>> ^spoco2:
(I know these change based on purity of water and air pressure, but for all useful purposes)
What temperature does water freeze?
What temperature does water boil?
Well I'd say that depends on how thick your brine is

The Japanese are insistent on automation to get menial work done, they don't see the benefit of brining in lesser quality individuals. One way to get in is to obtain a Nobel Prize... good luck

They have very stringent citizenship requirements. See here: http://www.immi-moj.go.jp/english/tetuduki/zairyuu/contribution.html


The Japanese are not crazy about the Western model of importing more people because of not having enough people to support the people who are already here. So presumably the long term plan is to bring in more people to replace the people that were taken in to replace the people that couldn't be cared for.

I truly hope that Japan remains Japanese. There are fewer and fewer places that retain distinct cultural traits.

Brine,

Sweet that you've joined the club, you should post some of your favorite tricks would probably make for good sift bait.

Thanks BT... we're the only ones that appreciate turkey brining science No...it's an art! heheh. Well my bird has been soaking in the garage since last night.

Ingredients

* 1 (14 to 16 pound) frozen young turkey

For the brine:

* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1/2 tablespoon allspice berries
* 1/2 tablespoon candied ginger (or 1/4 t ground ginger)
* 1 gallon iced water

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil (or corn oil)

Directions

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Only one person said they're voting for him because he's black. It seems like you are the one seeing race here.
A lot of these people are brining up meaningful things that matter to them. Healthcare, taxes, environment etc.
I'm not saying there aren't idiots on both sides but this video doesn't make that point very well and as an answer to the "The McCain-Palin Mob" video it's a complete failure.

I'll take these people over those drunken racist rednecks any day.

Actually, I'm wondering, is this a joke?

if i ever work in a large bulding im brining a parashoot with me ,

Fermented shark, brined in its own urine.

No joke.

There is a severe misconception when it comes to discussing the World Trade Organization. Very briefly I will try to clear some things about what the WTO does...

The WTO negotiates trade agreements on the global level between governments for trade standards, it succeeded the General Agreement on Trades and Tarrifs (GATT).

Trade is one of the most important factors of economic development, if one country is good at producing one specific item it would trade with another nation that is good at producing something else, both parties benefit in a fruitful trade environment. This is important because trade creates what is called comparative advantages, e.g. Germany is good at producing beer, Russia is good at producing vodka, the both trade to gain benefits. Basically some countries are better at producing goods A and others at goods B, both trade and both expand and benefit as such.

Before the great depression and both World Wars, trade between nations was fairly open, nations would freely allow the movement of goods from one point to another. However post these economic shocks protectionism entered, countries started to close borders and introducing tariffs, import restrictions, quotas and variable import restrictions. This is problematic, some countries would not say have the infrastructure for heavy industry so cannot efficiently produce cars, other countries don't have the labor for cost efficient agricultural development. So there is a economic opportunity cost when investment takes place in industries that the benefit has no basis or advantage in, for example in my country they opened a computer factory during soviet times even though we were so far behind in development and software. There is a waste of scare economic resources then.

With GATT and WTO afterwards it, many of the trade restrictions have fallen the world over, leading to the cases we see of economic development in areas like South East Asia (China, India and the Asian Tiger economies).

However there are problems.

- Both WTO and IMF represent private corporate interests, siding with larger economies over smaller ones, so private interests in Western Nations can dictate the terms to smaller ones.

- Larger players possess the legalese and knowledge to push charges against smaller players, e.g. in the form of dumping charges (country A is dumping goods at below cost of production to penetrate the market to country B). For example the South East Asian economies are commonly accused of dumping their goods to the western world, when in fact its simply comparative advantages such as larger labor poll and such.

- Since trade barriers were existent already, large areas were already protected via political interests, the biggest being agriculture between 1st world and the 3rd world or smaller ones like timber trade between US and Canada.

An organization like the WTO is needed in that its a common form for discussing trade on a global scale, but it does not represent the interests of all fairly or provide a platform for such, one glance of their website will show you how many nations the US accuses of unfair trade advantages because its protections local interests.

However this is illogical, no nation can possess all production assets, due to scarcity, and the global economy is tightening year on year and becoming interdependent, which is a good thing, its very hard to bomb someone if your and theirs economies are connected through trade, this is happening between the US and China.

Its also presentative of the different rearrangement of economies over the long term, take the case of the UK a country that has went from primary industry, secondary and now is almost purely a services economy. China is now the worlds producer of simple secondary goods, the US is now a bigger R&D developer. The third world if it was allowed could feed the whole world and so on and so forth.

The economies are now interdependent as well, take your average laptop, the technology was probably developed in the US and Japan, the semiconductors were made in Malaysia and South Korea, and it was all put together in China.

Its not a perfect system by a long shot, however looking over the ages, economics is far better at leveling the playing field and brining together nations then idealistic statements and or anarchy which is common seen at WTO/IMF/G8 meets.

Of course there is a million other issues to consider... but I said this was a *cough* very brief description.