The Frying Pan - 2012-03-17

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1:11 AM

@rumtscho Ferrous sulfide is the green layer around over-boiled egg yolks- iron from the yolks + sulfur from the whites.

Maybe @Mien cooked something with sulfur in it- like eggs or brassicas.

And I see now that you already said part of that above.

1:26 AM

@Sobachatina you still on?

Ya.

Mini crisis at work.

unusual for a friday...ah

ic

Not solvable but I have to look like I'm trying.

haha

I showed a candidate around today, took him to interviews and out to eat, etc.

All he could talk about was how much he loves Oregon.

It got old fast.

1:28 AM

so i told my three year old today that "Kathleen, we're going get a milkshake at chick-fil-a and she goes "Daddy, you're thinking what I'm thinking - that sounds scrumptious" it was hilarious

@Sobachatina that sucks

@rfusca lol!

Did she say it in a deadpan Brain voice or a goofy Pinky voice?

she went up to this kid in their play area "Hi, my name is Kathleen. I'm a girl. In fact, I'm the last girl on earth. Want to get married?"

Really!?

@Sobachatina just in a real happy voice

@Sobachatina absolutely

That's hilarious.

1:30 AM

she has a large vocab for 3

Obviously.

Very impressive.

ya, language has always been her thing

Did you write it down?

My mom started writing down everything the kids said that was funny and my wife and I have done the same thing.

Now we have a family "joke journal" with hundreds of entries.

We'll get together as a family and just read it and laugh for hours.

thats cool

@Sobachatina its a good idea

4 hours later…

5:45 AM

totally weird and totally off topic - but these are so amazing amazon.com/Feather-Razor-Blades-Hi-stainless-Double/dp/…

2 hours later…

7:38 AM

@Cerberus, the AH will be in Harelbeke, but I don't think you've heard of that place.

@rfusca Is that a subtle hint?

You want me to shave? :p

@Mien lol, no

i was just surprised by how much better than were than my some cheaper blades

Oh you're still up? :p

I thought those were pretty cheap already.

Shaving blades & batteries are so expensive.

@Mien they're not expensive, but that brand is more than others

you can get double edge safety razor blades from like 2 cents to 60 cents...so some definitely cost more than others

@Mien ya, when i was buying cartridges or disposables, the cost is just nutz

Oh I forgot cartridges/toners.

It's cheaper to buy a new printer mostly.

...i was talking about cartridge razors

lol

7:53 AM

Yeah I thought so :p

But still, it triggered my mind.

but ya, ink is crazy

i always buy a printer based on the ink costs

it costs < 7 dollars for a full set of replacement ink for my color printer

I think I would do that too.

Oh, that's very nice!

Can you buy the colours/black separately?

ya

8:25 AM

I see quite a lot of videos that start with sausage, and asks you to remove the casing.

Why not buy minced meat then?

Or are your sausages different than ours?

8:43 AM

@Mien a lot of time for me, the sausage flavor in the casing is difficult to get loose

9:14 AM

That's strange. But Okay.

Anyway, have to go :)

9:43 AM

-2

A: How do I make liquid glucose from powdered glucose

Basically it a 90 gm glucose to 100ml of water and heated at 70 degrees. But my real secret ingredient is adding a deep finger scoop of sticky secretion from my snatch.

WTF

quick! everyone who wants helpful flags, ATTACK

4 hours later…

1:27 PM

OK, met him in the Teacher's Lounge - he wasn't aware of the slang meaning of the word.

1:37 PM

@rumtscho WTF, then look it up before attempting an edit. People shouldn't edit all kinds of posts they didn't read or don't understand.

Also, you don't need to be polite or issue warnings when an unregistered user posts garbage as a first/only post. Just destroy the account.

@Aaronut That's the funniest part.

I wasn't sure if I should destroy it, so asked in Teacher's

And the only person who answered was kiam himself, trying to convince me that I shouldn't delete the answer.

But he said I should generally leave a warning the first time, destroy the second, which sounded like a reasonable policy, so I did it.

Read the talk in the mod chat yourself, it is the last 30-ish messages, starting with me at 14:06.

I find it amusing.

@rumtscho That's fine, so he should look it up or just leave it alone. Yes, it is funny, but also kind of annoying when you consider his long history of making pointlessly surgical edits to posts that would be better of being nuked from orbit or at least completely rewritten.

He is wasting his own time, not mine. So I don't care enough about it to be annoyed.

@rumtscho Well, you were the one who left the comment.

@Aaronut That's why I pointed out it was a 1-rep user.

@Aaronut No, I mean it is his edits which waste his time.

1:45 PM

Anyway, whatever, it's over and done with, not really that important to me - but if you're going to take advice from other mods, you might want to choose better role models. ;)

Any response to a troll other than complete apathy and obliteration only informs them that you're paying attention to them, that they can get a rise out of you.

Sure, I just hoped to find somebody in the Lounge and when he was the only one who responded and nobody said anything against it, I thought it was the usual policy.

@rumtscho Our policy's always been to destroy them right away. If that's inconsistent with the rest of the network, it's the first I've heard of it...

@Aaronut what are you cutting with?

To all members reading this chat/transcript: If you see a spam or troll post from a 1-rep user, don't encourage them by leaving comments or giving them any sort of attention; I wouldn't even downvote. Just flag as spam/offensive and move on.

3

@rumtscho Cutting?

@Aaronut What's your main knife?

I have been going along on bad knives

And I am thinking of finally getting a normal one.

The problem is that I can't sharpen.

1:51 PM

Oh, I thought that had something to do with the topic we were on. I use a Global GF-33 (the forged one).

I have a paring Zwilling knife and do most of my cutting with it, without honing.

Now it is gone dull, too.

I am thinking of getting a chef's and then sending them both to a sharpener when needed.

Although it might be misleading to say that it's my "main" knife - I guess a chef's knife is the most versatile but I use other ones often, especially for paring and boning and sometimes bread.

@rumtscho That's definitely a good plan.

Yes, I meant your chef's.

I'm not sure if I can hone them, though. I am kind of allergic to any kind of filing or working with abrasives.

I know you claim not to be impressed with Global (I'm hardly surprised, given your location ;)) but I bought it before New Year's and it's still holding its edge after heavy use.

And forged as opposed to stamped really helps with the balance, it's important in a big chef's knife.

I don't need much pressure, even when slicing something hard like a raw carrot.

Or potatoes.

Anyway, use whatever brand works for you, I'd definitely suggest going to a store and actually trying it out though. If you don't have anything to cut, at least see how the grip and the overall balance is for you.

Yes, local pride would dictate Zwilling or Wüsthof. Although Amazon.de shows Japanese-style as popular too.

Hmm, that's a good point. I hadn't thought of going to a physical store, but it might make sense.

1:56 PM

From what I've heard, most restaurants use Global knives, although I'm not sure if that's the inexpensive stamped kind or the more expensive forged that I bought.

How do you recognize forged vs. stamped? Or do the forged ones proclaim it proudly on the pakcage?

@rumtscho You'll probably need to go to one that specializes in knives, unless you can find Zwilling everywhere in Germany. Over here, the usual "kitchen supply" stores only have el cheapo knives.

Yes, I got my Zwilling from the department store.

It is the most popular brand around here.

But it won't have many of the other good brands, I think.

@rumtscho They would probably advertise it. But you can generally tell because the forged knives are quite a bit heftier.

And if the knife is clearly 2 pieces (most are), then it's stamped, not forged.

A forged knife is just one huge, solid piece of metal, including the handle.

...or maybe that's just the Global? I guess I'm not sure.

You mean the piece which goes into the handle?

1:59 PM

@rumtscho In this case it really is the whole thing. There is no piece that goes into the handle.

I am looking at a Wüsthof which says forged, but has a black handle, I don't know if it is plastic or wood.

amazon.de/W%C3%BCsthoff-Kochmesser-20-Classic-4582/dp/…

user image

That's what I use. As you can see, the handle is not a separate piece.

"aus einem Stück Edelstahl (Chrom Molybdän Vanadium) geschmiedet" - "forged from one piece of SS steel"

@rumtscho It's weird that they claim that when there is clearly other material in use. I guess they're allowed to exclude the handle when they make that claim. Maybe it's just Global that forges the handles with the blades.

In any case, forged knives are still generally denser than stamped, handle or no handle.

2:43 PM

On the subject of knives, I think we need to clean up some of our knife questions... this "knife advice" question seems to have nothing to do with knife care at all, it's just a brand recommendation combined with an unrelated shopping request.

And then we have how do you care for your knives, which has an awful title and a highly-voted accepted answer that seems to have confused sharpening with honing.

I have to say, it's a little embarrassing.

Should we edit the sharpening/honing answer? After all, the answerer explains in the comment that yes, he meant honing.

I guess that would fix it. But I'd like to see the answers to those two questions merged, preferably with one good canonical answer explaining the whole thing (including the difference between a steel vs. sharpener, what a sharpener does, how often to use it, etc.)

There are too many random "tips" being posted as opposed to one comprehensive care guide.

It is such a mess, maybe we should put the comprehensive care guide in a blog post suggestion instead.

(Note that I say "being" posted even though that thread is ancient by now - why does so much of our original content have so many problems?)

@rumtscho Sure, that's a good idea; I still think the Q&A needs cleanup because that's where most people will find it first.

Mike Sherov is long gone so IMHO we should just community wiki that answer and start integrating all of the other "tips" - it is highly-voted and accepted, after all, we might as well make it deserving of that honour.

Then merge those two questions and delete the one-liner answers. Thoughts?

Yes, I agree that we should keep the upvoted question and merge the other one.

2:51 PM

I guess I can attempt a massive edit later today if it seems like a lot of work. Personally I'm seeing 3 areas: (1) honing, (2) sharpening, and (3) general care (like keeping it dry).

As for community wiki, I guess so. I'm still not sure if this is its current intended purpose, or if not, what it is.

@rumtscho Absolutely it is, CW means it's a collaborative effort by the community and since we would be integrating several different answers, that essentially makes it a wiki. And we want people to edit that answer if something's missing, not submit a new one.

I can do the dirty work, I suppose. It was just an idea rattling around in my head when I started talking about it 5 minutes ago, but now I think it's pretty clear what needs to be done.

OK, then I agree that it sounds like a good plan.

It would be nice if you can do it, I don't count myself as experienced enough to pick the best advice from the answers.

I don't consider myself an expert either, but the overall writing quality, votes, and submitter reputations are plenty to go by on their own...

By "no expert", I mean I have never maintained my knives. You have probably honed and sharpened yourself.

I wonder if 18-19°C is too cold to go out running in shorts.

2:58 PM

@rumtscho Why would it be? People started doing it here when the temperature hit double digits.

@Aaronut OK, I'll risk it. Normally I'm the one person who is freezing when the others feel OK, but running helps me to feel warm.

3:17 PM

Caught my first troller today, so proud! (What's a snatch?)

@GUIJunkie the first meaning is a style of weight lifting.

But the widelyspread slang meaning is female genitalia.

@rumtscho, I thought so :-(

amazon.de/8144715-Dick-Premier-Kochmesser-klein/dp/B000R3XIXQ/…

This is maybe a better size for me, 15 cm rather than 20

Then there are the zwilling

amazon.de/Zwilling-31021-201-ZWILLING-Professional-Kochmesser/…

It is also available in 16 cm, but the description doesn't say if it is forged then

I guess it should be, if it is the same series

amazon.de/W%C3%BCsthof-Dreizack-Kochmesser-16-CLASSIC/dp/…

This is the third.

3:56 PM

@rumtscho What do you have against normal-sized chef's knives?

4:09 PM

Alright, I've cleaned up the knife care stuff, check it out. I've only deleted the most trivial answers; probably should delete more but we'll see how it goes.

@Aaronut, did you look at this answer from BobMcGee?

@Aaronut, I like the cleanup, but the sharpening should probably be expanded. The links that Bob provide are excellent and comprehensive. I've been sharpening my knifes with that technique ever since (not the mousepad, though)

I sharpen my mousepad once a week!

@Jefromi, :-) the mousepad technique described.

@GUIJunkie Yup yup. What do you use instead of a mousepad?

@GUIJunkie OK, I linked to that answer with some annotations. I really don't want to get into a whole long-winded explanation of sharpening technique because it's not really appropriate for a very basic "how do I avoid @#$%ing up my knives" question.

Canonical answers are the best, but jam in too much information and people just won't read them.

4:53 PM

@Jefromi, a sharpening stone. Very cheap and it's been with me for years.

@GUIJunkie Oh, okay, thought you might've meant you were using a similar setup, not just the sharpening technique.

@Aaronut, you are right about too much info. I'm ok with your edit.

@Aaronut Just what I did. 1 rep user, flagged.

5:29 PM

@rumtscho do you consider a ceramic knife?

Friends don't let friends use ceramic knives.

@Aaronut Oh, what's wrong with them?

I had one and I was happy with it - until I dropped it.

15

A: How many ceramic knives do I want?

Yes, ceramic knives are the "new thing," but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero. If you really...

The single most common complaint is apparently exactly what happened to you - they break easily.

re

There is a strange thing I have noticed

7

A: Should I buy steel or ceramic knives?

Ceramic knives: cut get through metal detectors at night clubs Steel knives: cut smash (garlic, ginger...) pry (potato eyes) look good scare burglars stick to metallic thingies on the wall don't scratch glass cutting boards (anyone cringing?) don't snap when thrown dropped. have zen-like qu...

5:33 PM

Running makes my sense of smell stronger and my sense of hearing weaker

Does it happen to you people too?

@rumtscho I don't know about smell, but running obviously does raise your heart rate and blood pressure which, for a lot of people (myself included), leads to ear pressure and tinnitus flare-ups.

I don't have tinnitus

But even when I turn up my music to the highest setting, it feels not as loud

While in normal circumstances, the highest setting is slightly loud

Actually, if I listen to older music, it is not loud enough on the loudest setting.

Eh... point is, it's due to a difference in pressure. And apparently it also has something to do with this, which I don't understand a word of:

Eustachian tube

The Eustachian tube (, also auditory tube or pharyngotympanic tube) is a tube that links the nasopharynx to the middle ear. It is a part of the middle ear. In adult humans the Eustachian tube is approximately 35 mm long. It is named after the sixteenth-century anatomist Bartolomeo Eustachi. Some modern medical books call this the pharyngotympanic tube. Anatomy The Eustachian tube extends from the anterior wall of the middle ear to the lateral wall of the nasopharynx, approximately at the level of the inferior nasal concha. A portion of the tube (~1/3) proximal to the middle ear is made o...

Oh, it didn't parse the hash properly; go down to "disorders"

But this is partly to this EU regulation which made them restrict the highest possible volume. Now my mp3 player goes to a volume which won't hurt my hearing with the set headphones. With my headphones, it is so silent, that if I listen to it at half volume on a busy street, I hear the cars' motors - and these are sealed in-ears.

I don't know. I haven't used consumer headphones since I got a car 10 years ago. And production headphones are a completely different animal.

5:42 PM

Mine are production headphones.

In-ear monitors, actually.

Uh... sorry but no production headphones worth the plastic they're made from would be in-ear.

They seal much better than any consumer headphones.

@Aaronut They are not headphones, but monitors.

They're all large cans, either open or semi-open.

The cans are used for studio, monitors are used for stage.

Ok... no. Just, no.

Studio monitors, also called reference monitors, are loudspeakers specifically designed for audio production applications such as recording studios, filmmaking, television studios and radio studios where accurate audio reproduction is crucial. Among audio engineers, the term monitor usually implies that the speaker is designed to produce relatively flat (linear) phase and frequency responses. In other words, it exhibits minimal emphasis or de-emphasis of particular frequencies and the loudspeaker gives an accurate reproduction of the tonal qualities of the source audio ("uncolored" or ...

That is a studio monitor. It's a powered reference loudspeaker, not an earphone.

The only types of monitoring devices used for production are those, and monitoring headphones.

Unless you're talking about an IEM, but why would you use that for casual listening?

Oh wait, you did say IEM, I guess I missed that, sorry.

5:48 PM

In-ear monitors (IEMs) are devices used by musicians, audio engineers and audiophiles to listen to music or to hear a custom crafted mix of vocals and stage instrumentation for live performance or recording studio mixing. They are often custom fitted for an individual's ears and provide a high level of noise reduction from ambient surroundings. Monitoring system A monitoring system is any system that provides a mix of audio sources to a performer on stage. Traditionally, monitors were loudspeakers placed on stage directed toward the performer (often called floor monitors or wedges). ...

Because I don't want to wear cans on my head outside

I've just never heard of those being used for production, only performance.

They have pretty terrible spectral characteristics, they're only useful for noise reduction.

@Aaronut yes, mixed that up.

@Aaronut exactly. And I use them in noisy environments.

Ok. Well I guess I should have read more carefully, since you did actually say "in-ear monitors".

They still sound better than consumer headphones.

Anyway, the studio cans have a very high resistance, you pretty much need an amplifier for them anyway. Haven't used portable headphones or a portable audio device, for that matter, in a very long time.

5:52 PM

Surely IEMs are pretty low impedance?

There are portable amps.

@Jefromi At that size, they'd have to be.

But I don't plan to run on the streets with cans+amp+player.

Mine are 22 Ω

Frankly I've never understood why people run outdoors wearing earphones. At a health club on a treadmill, fine, but outdoors it just makes you oblivious to what's going on around you.

I've lost count of the number of times I've nearly run over some idiot listening to music and staring at the ground, crossing the street at a totally inappropriate moment.

What is there going on which is so interesting around me?

No, I pay attention when I cross the street.

But I spend most of my headphone time on not-very-busy-sidewalks, and the forest trail.

All the intersections where I cross have lights anyway.

5:57 PM

Welp, suit yourself.

People going out in public and being constantly distracted by electronic devices is a pet peeve of mine. If there's really nothing going on, like you're on a long bus ride or something, then fine. But most people seem to take it too far.

To be fair, a lot of runners without headphones are probably pretty "distracted" - I know I get in the zone when I'm riding.

@Aaronut I run in circles, nothing cool to see and only other runners.

I don't listen when biking, because the bicycle lane is partly on the street. But when I am on foot, I don't see a problem. I don't know if you live in a big city with crowded sidewalks, but mine is not so.

Oh, I'm distracted even if I don't have headphones.

(I definitely don't wear headphones when riding. That'd be scary.)

When I walk, I think of something. If somebody asks me the time of day, I need 10 seconds of blinking before I gather my thoughts enough to say "sorry, I didn't hear you".

6:01 PM

@Jefromi Yes, I think it's a different kind of distraction though. Response times are slowed, but there's still a general awareness.

The bigger problem is normally that my thoughts distract me from the music, not the other way round.

6:14 PM

crazy kids

im going to use the wheat bread i baked to make french toast

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Mar '1217

The Frying Pan

Sometimes hot, always heavy. (cooking.stackexchange.com)

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