@134318c2 So, I use Faber-Castell pencils for various things. They're really nice. They sharpen well. But they typically don't have erasers on the back. And most critically, they're very light. I'm not the guy who designed the thing, mind you, nor have I ever paid good money for one of these, BUT I think the weight of the metal bits would make the pencil very comfortable to work with, and the fiddly bits like the eraser cover satisfy the OCD people. I could see this in an architect's office.
@134318c2 The thing is, they took away a lot of those practical examples in modern mathematics courses - which is why you get so much "what is this good for?" these days. Nothing does for the dx/dt velocity stack like ballistics.
@47ce6ec1 If you're drilling a hole to add the thermometer, just measure and drill a slightly smaller hole to fit the tab. That way it functions as intended. You could also remove it if you wanted to.
Also, nbd, but it's a thermometer if all it does is measure temp, it's not a thermostat until it uses that temperature sensing to control a function.
@3967703f "I got hired to work at a business, but I don't like some of the services the business is designed to deliver, and there is a bunch of stuff we do that I think we pay too much for, so I'm going to close and lock the doors until the other employees do what I want (which is basically for them to stop working.)"
At what point do the owners of said business interrupt with "you're fired"?
@47ce6ec1 Personally, I find the simplest way to be under 2000 calories a day is to 1) go on Atkins 2) get sick of meat and then 3) simply stop eating.
It's not for everyone, but holy crap does it work. 🤣
@47ce6ec1 Also, you do know that what we call a calorie in the food world is actually a kilocalorie in physics/energy, right? That's probably why they say 20 kcal apiece.
But you're a smart foodie, I'm sure you knew that already.
@47ce6ec1 One of the reason to make that traditional thick rolled edge of the pizza pie is to keep the edges from being too thin so they don't burn in the oven.
@47ce6ec1 both early and late blight come from the soil, and usually start at the base of the plant and chase the fruit up to the tips. You can still get tomatoes off of blighted plants. That looks like something else, I don't know. Yellow sometimes means nitrogen deficiency, curling, dark leaf tips is another kind of deficiency, not sure what's up with the black spots. Most of my knowledge is from cannabis, but it gets me through the summer and into a few jars of sauce every year. YMMV
@47ce6ec1 Glad to see I'm not the only one using Frank's as part of the base to thicken up the Buffalo Sauce. I add other hot sauces too, but there's usually a bottle of Frank's kicking around. Tabasco too. It's good to have coverage. 😝
Oddbean new post about login | logout
Notes by Wyatt H Knott | export