Some boiling frogs don't believe in thermometers.

Anyone who actually believes these guys (Limbaugh, Beck et al) is simply malfunctioning. How can someone with a brain is working properly believe any of this crap. My brother doesn't believe in global warming and my wife happened to mention this to a friend of hers who's a prof in Geological and Ocean studies, his response, "What he doesn't believe in thermometers?"

That's about it, just simply ignoring the truth under your nose because some loudmouth keeps telling you (without any evidence) something to the contrary.

Well, that and taste I suppose.

In reply to this comment by rottenseed:
I can tell because one they put in my mouth and the other they put in my ass

In reply to this comment by GeeSussFreeK:
Hehehe I saw your joke thread, so I thought I would post here. I don't want or need an promote or anything, I just like jokes. So here we go.

How do you tell the difference between an oral and rectal thermometer? Taste.

I can tell because one they put in my mouth and the other they put in my ass

In reply to this comment by GeeSussFreeK:
Hehehe I saw your joke thread, so I thought I would post here. I don't want or need an promote or anything, I just like jokes. So here we go.

How do you tell the difference between an oral and rectal thermometer? Taste.

Hehehe I saw your joke thread, so I thought I would post here. I don't want or need an promote or anything, I just like jokes. So here we go.

How do you tell the difference between an oral and rectal thermometer? Taste.

How do you tell the difference between an oral and rectal thermometer? Taste.

Neat-o, but let's see a digital thermometer readout of the difference this thing makes.

>> ^Winstonfield_Pennypacker:
I've always wondered what it would be like to be in an environment where you could fire a Mercury bullet. Since the stuff is denser than lead, it should make a fantastic projectile if you can get around the temperature issues.


It'd immediately melt from friction as soon as you fired. It would however make an interesting, and rather destructive, splash when it hit something.


Also, I've seen mercury spills in the lab... back when we used mercury thermometers... big ones. The cleanup took about 10 minutes and probably about $50 worth of a product made to clean it up... plus whatever it cost to send it off to hazardous waste disposal people (not much). You basically sprinkle this stuff on the mercury and it sort of absorbs it like a paper towel on water. Then you sweep it up and there ya go.

>> ^Xax:
Out of curiosity, why would it be expensive to clean up a small mercury spill?


If you could get it all back in the bottle without leaving traces anywhere it would cost nothing.

If *YOU* had to clean it up and there was residue on things (carpet, cloth? no idea) then YOU would have to pay nothing because you'd throw it in the trash and nobody would know. (you bastard!)

BUT since they're a company that can get sued into oblivion by employees, EPA, etc they have to follow hazmat procedures which involve disposing in certain ways, avoiding fumes, etc - that's my guess anyways. You can't legally put that stuff in the trash and you can't have employees risk touching it or having a trace of residue in the lab where they could later be exposed.

Seems kinda nutty since everybody I knew as a kid played with mercury from broken thermometers. BUT it is scary when you go to the northwest and say you can't eat more than a certain amount of salmon because there's too much mercury in them.... I guess we have to do something about it all adding up.

>> ^dannym3141:
Indeed to all the nay sayers.. my dad's a physics teacher and 20 years (or whatever) ago they used to handle mercury and let the kids play with it in a little tray. In fact when they took the floorboards out of one of the chemistry labs, it had a pool of mercury under the floorboards about an inch thick from all the spillages and broken thermometers etc.


Shoulda jumped in and waded around!

Indeed to all the nay sayers.. my dad's a physics teacher and 20 years (or whatever) ago they used to handle mercury and let the kids play with it in a little tray. In fact when they took the floorboards out of one of the chemistry labs, it had a pool of mercury under the floorboards about an inch thick from all the spillages and broken thermometers etc.

How come she didn't have to have a rectal thermometer like Adam did when he was painted gold?

Gotta say, this made me uneasy. Kitty doesn't like thermometers up his bum.

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

One of the problems with the existing proofs for global warming is that the data they are relying on is not always correct.
A good website is http://wattsupwiththat.wordpress.com/ - it's a blog that covers the weather news from a skeptic scientist's view. A good example post is this one -
http://wattsupwiththat.wordpress.com/2008/02/17/how-not-to-measure-temperature-part-52-another-ufa-sighted-in-arizona/

If you follow his blog, or go directly to the photo gallery in http://surfacestations.org/odd_sites.htm - it's not surprising that (some) measurements show warming trends when the thermometers are placed next to heating vents. Or in the middle of parking lots.