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Precision Water Drop Saves Home

SFOGuy says...

--Hot summer with global warming (no moisture in anything)
--Drought for years in California (tinder)
--House in the urban/brush/wild zone probably because--it's pretty and they want seclusion--but---lots of fuel nearby that's dry and uncut.
--Building site at the top of a ridge (for the views--but flames propagate up hills)
--That house isn't going to last out the full duration of its mortgage, most likely

Insects Invade Church

JiggaJonson says...

They need to start scooping those things into vaccums and throwing them into a drum to roast the fuckers and start having termite-eating contests and shit.

The thought crossed my mind so i did some light googling and actually, yes they're edible and apparently they're very nutritious.

https://www.omicsonline.org/chemical-analysis-of-an-edible-african-termite-2161-1009.1000105.php?aid=3346

Nutrient Composition (%)
Protein 20.94±0.08
Lipid 34.23±0.83
Ash 7.60±0.33
Moisture 10.78 ± 0.02
Crude fibre 5.71± 0.01
Carbohydrate 20.74±0.00

Nutrient Composition (%)
Protein 20.94±0.08
Lipid 34.23±0.83
Ash 7.60±0.33
Moisture 10.78 ± 0.02
Crude fibre 5.71± 0.01
Carbohydrate 20.74±0.00

Vitamins Composition (mg/100g)
Vitamin A 0.35 ± 0.00
Vitamin C 17.76 ± 1.60
Riboflavin 1.56 ± 0.02
Thiamin 0.67 ± 0.04
Niacin 2.74 ± 0.02

Like I am genuinely floored right now at how nutritious these things are.

Dog Excited About Chicken Cooking in Oven

Brian Cox explains Entropy

Sagemind says...

Well, the wind could NOT EVER blow the wind into the shape of a sand Castle, because both the Humidity and Gravity are working against it. Even if there was rain or moisture that perfectly conditioned the sand to stick to itelf in the perfect consistency, then the wind couldn't quite blow it around in the way it would need to. And of course Gravity would always cause the sand to fall to it's lowest points.

I know I'm being picky here, but this just stood out to me.
Everything else in the video was engaging.

Fire and Ice

Kurzgesagt: Are GMOs Good or Bad?

MilkmanDan says...

**EDIT**
I'm finding other sources that say that sterile "terminator seeds" are a patented technique, but that Monsanto has promised not to use it. Straight from the horse's mouth:
http://www.monsanto.com/newsviews/pages/terminator-seeds.aspx

So it appears that my info below is wrong. I will try to talk with my family and get the full story. That being said, I'll leave my original comment and the followup below unaltered.
*********


My firsthand knowledge of this stuff was from more than 10 years ago, and also when I was pretty young (early 20's). So I did some web searching to try to get updated since your question is a very interesting one:

http://web.mit.edu/demoscience/Monsanto/about.html

According to that, Monsanto is the company behind "Roundup Ready", and their corn (and other crops in the line) do use sterile "terminator seeds". It also mentions that farmers "must purchase the most recent strain of seed from Monsanto" each year.

I was never in the decision-making structure of my family farm, but I did remember that we couldn't just buy the Roundup Ready seed *once* and then hold a small amount back as seed for the next year and continue to get the benefits.

I'm not 100% sure exactly how the modification for sterility works -- I don't know if the plant will sprout if you plant the sterile seeds and just fail to produce any ears / fruit, or if it just won't germinate at all. I do remember that we had to be quite careful to fully clean out the corn grown from the GM seeds from our storage bins, and better yet to store our non-GM corn to be used for future seed in entirely different bins. That was done to make sure that we didn't end up planting any of the sterile stuff.

I'm sure that the seed dealers that sell the GM stuff really push farmers to buy and plant it every year, as hinted to in that link. But you certainly don't *have* to. On the other hand, if you go back to non-GM seed for a year or two or more, you can't use a strong herbicide like Roundup if you have an unexpected outbreak of weeds or other pest plants -- the Roundup would kill the non-GM crop along with everything else.

Basically, I don't specifically begrudge companies like Monsanto for their practices concerning these GM crops. The "terminator seeds" are controversial, but don't seem like a big deal to me. If you could buy GM seeds once and then just hold back some of your harvest for next season's seed, they'd only get your money once AND we'd probably lose the original strains. So I see that as kinda win-win, especially if you don't 100% buy into their sales department urging you to use GM seed every single year.

I don't want to sound like a shill for Monsanto -- some of their other practices are pretty shady, particularly political lobbying. But from the perspective of my family farm, the GM corn that we use was/is a real beneficial thing. Significantly less pesticide/herbicide use over time, and it allows for expanded low/no till farming. Before herbicides, tilling was one of the only ways to kill off pest plants. But, it also makes the fields lose some moisture and nutrients. Expanded farming and ubiquitous tilling was largely the cause of the "dust bowl" dirty 30's. Anyway, I'd say that a lot of good has come out of modernized techniques and technology like GM crops.

Hastur said:

I think many people don't realize how GMOs have made farmers' lives so much easier.

I'm surprised to read what you said about your family's GM seeds being modified to be sterile though; the video states that terminator seeds were never commercialized. Since you're talking about corn, maybe it was just hybrid?

NYC's Best Burger, Explained

TheFreak says...

I'll throw my vote in for American Cheese on burgers.

I make cheese at home and every once in a while one comes out with too soft and sticky a texture. The flavor usually isn't what I want either because the moisture content is too high during aging.

I started making pub-cheese with these failures and enjoyed the results. Then I threw some on a breakfast egg and sausage sandwich and it was better than cheddar but the consistency wasn't quite right once it got hot. So I experimented with other ingredients until I had something that melts well and is flavorful enough to stand up to breakfast sausage or bacon or jalapenos on a burger...whatever. It finally occurred to me the first time I made a grilled cheese sandwich with it that I've been making American cheese.

I love cheese, that's why I have a notebook full of my cheese making notes and a full-size stand-up freezer converted to a cheese cave. But damned if my homemade American cheese isn't the best thing to put on a burger.

The song of the dunes

shagen454 says...

Love me some sand dunes. I've heard low droning sounds while out in Guadalupe sand dunes in central california and in Death Valley. I remember researching why and there were some theories - something about grain size (changes pitch), friction & amplification from a layer of moisture below the surface and sand collision upon the surface creating vibrations that in turn create a feedback loop of low frequency. Stony stuff, lol!

Makin' A Pizza | Rap Recipe Music Video

cason says...

I like that thin cracker crust.
Stretch the dough as thin as possible, brush a little oil, light on toppings (less moisture), 550, bottom rack, pizza stone, 5 minutes. Crispity crunchity perfection.

Kuhn SW 4014 Bale Wrapper

oritteropo says...

The idea of the wrap is to stop rain from damaging the hay, so I doubt it would let moisture out either. The bale shouldn't rot though, since part of the process is that you only bale dry grass (or you risk a haystack fire).

The other way of storing grass is to cut it green and ferment it into silage.

bobknight33 said:

I found that oddly mesmerizing.

I do wonder about the wrap. Does it allow the moister out or would the bail develop rot?

Searing meat to hold in flavor is wrong? wtf

Mordhaus says...

The other method is basically sous-vide, low temperature over a longer period and then searing at the end. It does retain more moisture, and the sear at the end still gives you the Maillard reaction for the flavor.

I prefer to take the easy way out and just sear at start and finish in the oven or indirect grill. We are talking about a small amount of juices, in total, either way.

KrazyKat42 said:

I call bullshit on the steaks. Fast-seared steaks may retain less water, whatever. They taste better, and all good cooks would agree.

Zombie Banana!

lucky760 says...

Cool trick and I think my kids will get a kick out of it, but it's mostly bullshit because this will likely only work for a banana that turned brown from sitting in the fridge. Such bananas are still fresh and just become discolored probably from absorbing moisture in the fridge, hence sucking that moisture out returns it to yellow (like if you soak a cloth then dry it out).

There's no possible way this would work with a banana that's turned brown from aging (unless it has the DNA of a naked mole rat and has stopped aging).

Brazil drought linked to Amazon deforestation - BBC News

newtboy says...

Unless you're talking about giant redwoods, which take moisture out of the air more than out of the ground, oddly. They have to live in fog belts in order to get enough moisture up to the top.
And unless you're talking about at night, when trees do aerobic respiration, and use O2 to make some CO2.

notarobot said:

When a forest breathes in, it takes carbon out of the air. When it breathes out, it releases oxygen and moisture (which is drawn up from the ground.) If there is enough forest, the moisture actually changes the local weather conditions.

Brazil drought linked to Amazon deforestation - BBC News

notarobot says...

When a forest breathes in, it takes carbon out of the air. When it breathes out, it releases oxygen and moisture (which is drawn up from the ground.) If there is enough forest, the moisture actually changes the local weather conditions.

The Townspeople of Coober Pedy Live Underground



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