5 ms·

If only there was something renewable we could make or grow and could make a flame... but even if sucha thing was invented i guess that wouldn't have the centur

If only there was something renewable we could make or grow and could make a flame... but even if sucha thing was invented i guess that wouldn't have the centuries old traditional essence of natural gas any more?

mhio 4y ago
Is this a wood joke? I'm not sure you want everyone burning wood.
- fulafel 4y ago
  Just the korean BBQs. Wood, or other biofuel that gets you a flame.
  - wolverine876 4y ago
    How is that better than natural gas for climate change and air quality?
    - Hello71 4y ago
      biofuel is carbon-neutral. it might cause some particulate pollution, but if it's minimal enough for use in a restaurant dining area, then the environmental impact is probably negligible.
      - jrockway 4y ago
        The occupational risk seems pretty high. I recall hearing that using a wood stove indoors to prepare 3 meals a day is equivalent to smoking two packs of cigarettes a day. People would be upset if their employer forced them to smoke two packs of cigarettes a day. For the customer that's in there for an hour or two, though, not a big deal.
        Hello71 4y ago
        that's true, I didn't think about that. a restaurant probably has better ventilation and better fuel than a crappy household wood stove, but even, say, half a pack per day is a lot.
    - cultofmetatron 4y ago
      bamboo grown sustainably and turned to charcoal for use wouldn't be introducing new c02 into the atmosphere. it would be carbon neutral. Its definitely better than natural gas which uses carbon that was sequestered millions of years ago
    - fulafel 4y ago
      Even if it wasn't, the benefits of the natural gas ban would be only minimally reduced due to small share of natural gas stove usage being in Korean BBQs.
bitxbitxbitcoin 4y ago
Traditional Korean bbq is done over hot charcoals without any natural gas. The few kbbq restaurants that have approval in the US to do this continue the tradition and the meat tastes way better without the butane taste the same way a bong rip tastes better when you don’t torch it with a lighter for a minute straight. Of course, this comes with other issues like the potential liability of a server dropping hot coals on a customer.
farisjarrah 4y ago
I was thinking about this. What if you got something like a mini induction melting furnace, and then just had a fan blowing hot air up through a grate that the pan can rest on?

mhio 4y ago

Is this a wood joke? I'm not sure you want everyone burning wood.

fulafel 4y ago
Just the korean BBQs. Wood, or other biofuel that gets you a flame.
- wolverine876 4y ago
  How is that better than natural gas for climate change and air quality?
  - Hello71 4y ago
    biofuel is carbon-neutral. it might cause some particulate pollution, but if it's minimal enough for use in a restaurant dining area, then the environmental impact is probably negligible.
    - jrockway 4y ago
      The occupational risk seems pretty high. I recall hearing that using a wood stove indoors to prepare 3 meals a day is equivalent to smoking two packs of cigarettes a day. People would be upset if their employer forced them to smoke two packs of cigarettes a day. For the customer that's in there for an hour or two, though, not a big deal.
      - Hello71 4y ago
        that's true, I didn't think about that. a restaurant probably has better ventilation and better fuel than a crappy household wood stove, but even, say, half a pack per day is a lot.
  - cultofmetatron 4y ago
    bamboo grown sustainably and turned to charcoal for use wouldn't be introducing new c02 into the atmosphere. it would be carbon neutral. Its definitely better than natural gas which uses carbon that was sequestered millions of years ago
  - fulafel 4y ago
    Even if it wasn't, the benefits of the natural gas ban would be only minimally reduced due to small share of natural gas stove usage being in Korean BBQs.

bitxbitxbitcoin 4y ago

Traditional Korean bbq is done over hot charcoals without any natural gas. The few kbbq restaurants that have approval in the US to do this continue the tradition and the meat tastes way better without the butane taste the same way a bong rip tastes better when you don’t torch it with a lighter for a minute straight. Of course, this comes with other issues like the potential liability of a server dropping hot coals on a customer.

farisjarrah 4y ago

I was thinking about this. What if you got something like a mini induction melting furnace, and then just had a fan blowing hot air up through a grate that the pan can rest on?