@derobert my phones are supposedly noise-cancelling, but they can't make the outside completely silent. And the music with the old firmware was way too silent, it was made for earphones with different resistance than mine and crippled such that it only reaches the EU-allowed maximum with the reference headphones.
@derobert but I found out another thing: with Rockbox, I have much better sound quality than before. The space perception is much, much better.
Headphones aside, how far along are you with pumpkin puree writing-up?
@rumtscho Well, they have a product that they've fairly successfully associated with books, reading (the Kindle). So then, what does it mean to call the Android tablet a "Kindle Fire"? I mean, you put books + fire together, you get book burning.
I suppose, maybe it means that when they censor your books, they have loaded an MP4 of a nice fireplace?
... and they play that while remote-deleting your book?
@rumtscho lol, I'm a lighter and newspaper kind of guy at this point. I don't do much outdoorsy stuff yet. Hopefully will get into it a bit as the boys get older. (need to find out who owns the woods behind my house...)
well, the popcorn pops because the water inside vaporizes quicker than the vapor can escape, raising the pressure inside the kernel. I'm not sure why that'd fail if atmospheric pressure is higher. It'd just mean the water inside the popcorn wouldn't vaporize until the kernel was hotter.
If you cut open a pumpkin, the seeds are suspended inside the pumpkin by some fibrous, slimey strands. You can see them in the middle of this sliced-open pumpkin:
I'm writing a blog post for Cooking.SE, and am trying to find out the proper botanical term for the Cooking.SE blog. Someone sugges...
I'm running Oracle ASM (11gR2) with normal redundancy on SATA disks (WD Raptors). This is on a physical standby database, if it matters. Occasionally, disk sectors develop read errors (ECC failures). When that happens, that block is no longer mirrored, but ASM doesn't know this.
How can I have A...
Why would you start with dark chocolate and add sugar? This makes no sense, lighter chocolate is different from dark because it has more sugar, but it is better incorporated than what you could do yourself.
Adding butter because it is dark makes no sense, dark chocolate has more fat than light chocolate
@Cerberus yes, of course. Milk chocolate contains 70% sugar and 30% cocoa. Extra dark chocolate contains 20% sugar and 80% cocoa. Cocoa contains X% fat (around 60% IIRC), so milk chocolate should have 0.3X g cocoa per 100 g and dark chocolate 0.8X g cocoa per 100 g.
about 18 vs 64 g, assuming that it is indeed 60% fat.
Every pure carbohydrate is 4 kcal per gram, proteins the same.
But most foods don't come that pure, they have fibre, water, etc.
It is only highly processed food such as sugar, flour, chocolate bars, oil, which have such high calorie counts. You can't say that a steak has 400 kcal per 100 g, because steak has much more water than protein, even if it is lean and contains no fat or carbs.