Thanks.
Nope. My Galileo thermometer broke, nothing else.

I think the worst part of these summits is their stated goals.
Paris intended to keep warming to 1.5 degrees by 2050 (no real plan beyond then)…but you might recall, 1.5 degrees of warming is considered the tipping point where feedback loops and natural processes outpace human inputs, meaning even if we hit zero emissions by 2050, and if everyone kept to their Paris agreement promises, and if other nations don’t continue to ramp up emissions, and if unforeseen feedback loops aren’t stronger or faster acting than predicted, we still lose control completely by 2050. That’s the best plan we have, runaway climate shifts in <30 years AT BEST….and no one seems to be living up to even that planned disaster of a plan. Emissions aren’t being cut, they’re increasing. Feedback loops are ramping up 40 years earlier than predicted. All the while, people are complaining that gas is over $3 (I haven’t seen it under $4 in decades where I live) and insisting we adopt some heavily polluting power generation instead of investing in green energy solutions. People assume, it seems, that some last minute fix will solve climate change, ignoring the fact that emissions from today are reactive in the atmosphere for between 25 and 150 years, so we needed to be at net zero 25 years ago to even start effecting the atmosphere today…and some emissions from the industrial revolution are still effecting us now. Net zero by 2050 (a pipe dream, and the best plan so far) is planning to fail completely…like turning off the blast furnace in your house when the thermometer hits 450.5 inside and thinking you can stop it from burning down.
If Covid taught us anything, it’s that there is 0% chance humans will be able to cooperate enough to tackle climate change. People were asked to simply wear a mask and distance a bit to save their lives, and enough refused to do it that the methods that worked beautifully elsewhere failed miserably to control a virus. If we can’t pull off such a simple, blatantly obvious plan against a virus, what chance is there of cooperation across the board to sacrifice enormous amounts of money and completely revamp our wasteful way of life in uncountable ways to stop something seen as a future problem by many? IMO, there so little chance of pulling it off that it’s statistically correct to say there’s absolutely no chance at all.

*ban self link/spam. Also same account name posted here https://www.izlesene.com/video/caremometer-innovative-thermometer-case-revolution-in-food-safety/9850054

I was disappointed that he didn't use his forge to prove how a blast furnace takes a fuel that burns at one temperature and with forced air added, raises that temperature significantly. He easily could have rigged his furnace to work on jet fuel, then just put a thermometer in it and showed them it goes to 2500deg.
That said, he still should have kept the temperature to 1500, since that's the temperature he was debunking, then done a second explanation to 'prove' that it doesn't matter that they're wrong about 1500 being too cool (even though it still bends at that temp), because the 1500 deg limit is a pure fantasy and fallacy from people who don't understand fire.

Sweet Bastard Zombie Jesus!
This guy claims that global warming is happening because the core is hotter that it used to be, not because of anything people did or the atmosphere at all, then he goes on to contradict himself by saying this bit of cranial rectosis inspired insanity....

Climate Myth VS What the Science Says
"the warming trend over the Northern Hemisphere, where virtually all of the thermometer data exist, is a function of population density at the thermometer site."

30 March 2012 (Source)
Urban and rural regions show the same warming trend.

What a brain dead tool, followed only by others of his ilk.

I'm wondering if the thermometer he used wasn't really an accurate way to measure and that radiant heat may be more significant (measuring the temperature of his clothing would have been useful). On many occasions I've had to do manual labor in humid, over 120F buildings all day and shorter stints in 150-160F areas (attics, crawl spaces). It's not at all pleasant, and drinking a ton of fluids is important, but regardless this guy seemed to suffer more than he ought to have (not that I condone leaving children or animals in parked cars). I bet if he put a probe on the part of his shirt exposed to the sun, he would find it was well over 150F.

Yep, he needed a thermometer (because fat boy there probably sweats like that in 75 deg temperatures) and a timer/sundial (because he's an obvious liar too and can't be trusted).
I agree, this would have been good if it ended with the point being proven because he passed out from heat stroke/dehydration, as it sits it's just a stupid, bad joke being driven into the ground.
Judging from the shadows outside, it probably was about 15 min tops....also judging from the condensation on the window. It was certainly not anywhere near 3 hours. I doubt he needed to mist himself down, I bet he sweats like that at the air conditioned movie theater from the exertion of lifting his big gulp. What an ass.

Lame. I get that it's a parody, but still...

Would have made the point better if he'd had a thermometer to reference.

Would have made the video excellent if he'd had a heart attack and the video was posted by a sad relative.

All in all, I seriously doubt he was in there for 3 hours. Probably just got out, sprayed himself down with a mister, and did the whole thing in 15 minutes, tops.

Who's weak now, bitch!?

An added thermometer would have been neat...would the water have heated significantly?

We have another "official" contestant, pumkinandstorm has stepped-up the odds with this simple framework for a spattering of tasty dishes!!




Chinese Pork Tenderloin

Ingredients
2 pork tenderloins (1 -1/2lb or 750g)

Marinade
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp sherry
1 tbsp black bean sauce
1-1/2 tsp minced gingerroot
1-1/2 tsp packed brown sugar
1 clove garlic
1/2 tsp sesame oil
Pinch five-spice powder

Directions
1. Trim any fat from tenderloins. Place in shallow glass.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingerroot, sugar, garlic, sesame oil and five-spice powder.
3. Pour marinade over tenderloins, turning to coat. Cover and refrigerate for 24 - 48 hours, turning occasionally. Let stand for 30 minutes at room temperature before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade; Bake, basting generously four times in 375F oven for 30 to 35 minutes or until meat thermometer inserted at 20 - degree angle registers 160 F and meat still has hint of pink.
5. Remove to cutting board and tent with foil. Let stand for 10 minutes.
6. Using sharp knife, slice pork diagonally into thin slice

Challenge Accepted!

In what way ?

Hot water radiators (possibly the type in this skit) are powered by circulating hot water from a boiler. the water only gets to a certain temperature and then is dispursed through the pipes of the building.

The water stops flowing when the room itself/thermometer registers that the air temperature is what you want it to be.

The water/radiator does not heat up quicker if you jack the temperature on the dial, the water just flows longer to heat the air up longer. The water is at a constant temperature, unless you have a shit boiler/water heater.

Electrics might be different, well they are actually when they have settings like 500 watt 1000 watt and 1500 watt settings. But in apartments it all depends on what the thermostat reads.

Now I wonder if your comment was facetious...

I like what Sylvester said about not putting in the stuffing, and using a meat thermometer. Personally, I put the thermometer right in the breast meat, and pull it out somewhere between 161-165 F (72-74 C). And then let it rest. Just like a good steak, don't you dare cut into that juicy sucker until it has sat for at least 15-20 minutes or else all your moisture will just pour out all over your cutting board instead of being absorbed back into the meat.

BUT, the real secret, is to brine your turkey. Check out this recipe by food scientist Alton Brown: Good Eats Roast Turkey Recipe. There's a reason it has 3,750+ reviews and a 5-star rating. Only instead of a 5-Gallon bucket, I just use a brining bag and put it in the bottom drawer of the fridge. Do make sure it's fully submerged. A brine promotes osmosis, which lets your flavorful bath soak through the meat. It's SCIENCE!

The only reason I don't eat turkey more often is because it's just me and my lady here and a weeks worth of food comas would be counter-productive.

Turkey is easy to overcook, and that's why people think it's dry, flavorless, etc. There are a couple things that can be done to avoid it though. First, DON'T stuff the turkey. Seasonings only on the inside, otherwise the cooking is uneven. Also, use a meat thermometer and measure the deepest part of the thigh meat. Once it reaches 165 F, pull it out instantly. (Some argue that it should be once the breast reaches 165, but I haven't tested that yet, so I can't say.) The best is probably to cook it in pieces, pre-cut. Who cares that you don't do the carving in front of everyone, the end result tastes better because you have more control over it.
Anyway, my two cents.

A thermometer? Toothbrush? Dental floss? False teeth? Sunflower seed shells? You can even say "words" if you're feeling particularly existential.