phonypc

45 ms·

421.
by phonypc 7y ago
How's the internet up there?
422.
by phonypc 7y ago
The minimum temperature to which you can evaporatively cool something also depends on humidity. If evaporation is still doing anything (i.e. wet-bulb temperature does not exceed body temperature, in this context), increased airflow will abs
423.
by phonypc 7y ago
I know what you're getting at; you obviously can't measure pain in the same way you can measure blood pressure or heartrate (both of which, by the way, are affected by placebo.) But it's abject nonsense to extend that to the
424.
by phonypc 7y ago
Well... you objected to the phrase "can have a large impact on the experience of pain" on the grounds that it was only reported pain. But pain is measured by self report. There's no other way to do it.
425.
by phonypc 7y ago
How would you propose to measure the experience of pain other than by self report? Also, the "doctors" were actors, not the patients. Edit: rather both were actors
426.
by phonypc 7y ago
Cookies? Swap brown for white in a recipe and you'll wind up with a wildly different product, and they're 95% the same (white is almost pure sucrose, brown has a small amount of fructose and other traces). Syrups contain quite a b
427.
by phonypc 7y ago
Different strokes. Having mostly worked in an industry where formal breaks largely don't exist, I find returning to work after more than 10 minutes painful. I hated the one place with mandated 30 minute lunches because I'd be comp
428.
by phonypc 7y ago
Different sugars affect properties like texture and moisture retention differently, and aren't equivalently sweet.
429.
by phonypc 7y ago
You linked a performance analysis of RTX cards in Control, a general overview of ray tracing and how it applies to gaming and some youtube video from almost a year ago about DLSS not being implemented very well in one game (which has since
430.
by phonypc 7y ago
Food pathogens don't produce smells or visual indicators as a rule. The sniff test is about food quality, not safety.
431.
by phonypc 7y ago
Did it actually say expire? Dates on jars and cans are usually about quality, not safety.
432.
by phonypc 7y ago
The extra gluten and the relatively large amount of sugar. That bread is also unusual for not including various enzymes and glycerides.
433.
by phonypc 7y ago
Haven't heard of this. Who sells them and for how much?
434.
by phonypc 7y ago
A lot of what's added to industrial bread is indeed to avoid staling. Doesn't have much to do with moisture.
435.
by phonypc 7y ago
> Here's a great guideline for "best by" and other dates: if the product has one, don't buy it. I don't think I've bought a product with one in several years. This doesn't make sense to me unless our l
436.
by phonypc 7y ago
Bread staling is actually somewhat separate from drying. The cooked starch recrystallizes, and it's the low temperature in the fridge that accelerates this.
437.
by phonypc 7y ago
A sharp chef knife will do this pretty well, while unexpectedly a bread knife won't.
438.
by phonypc 7y ago
Granted the most charitable reading only implies their use for spoilage, in the context of food poisoning it's dangerous to recommend using your eyes and nose as tools. Even if followed by advice on thorough cooking.
439.
by phonypc 7y ago
A thin steak cooked as fast as possible, sure. There are so many variables it's hard to say anything concrete, but on average I'd bet people spend less active time preparing vegetables to eat than meat.
440.
by phonypc 7y ago
> Yet I've cited the WHO and Dr. T. Colin Cambell, author of the China Study. Where's your evidence? I'm really tired of this form of argument. The fact that you cited something doesn't necessitate its relevance, tru
441.
by phonypc 7y ago
> There's not a lot of nutrients in meat (all you get really is protein and iron), whereas in vegetables/fruits you get a whole vast assortment of proteins Your whole post is ill-informed, but this is particularly nonsensical.
442.
by phonypc 7y ago
Ya I'm highly skeptical of avoiding gluten providing any benefit to people without celiac disease. Many avoid it nonetheless.
443.
by phonypc 7y ago
This is the opposite of reality in my experience. Most vegetables can be quickly steamed, boiled, stir fried etc. Legumes or tubers take longer, but require little active participation. Meat on the other hand is greatly benefited by things
444.
by phonypc 7y ago
What is English takeaway? Savoury pies?
445.
by phonypc 7y ago
I'm surprised by the recent popularity of seitan. Obviously you don't have to avoid gluten to be vegan, but I've always had the impression gluten avoidance is adjacent to veganism. At least for vegans who cite personal health
446.
by phonypc 7y ago
You've missed his point. People are apt to call fast food not-food supposedly because of its lack of nutritional value, but don't respond in the same way to something like an expensive steak with Bearnaise sauce and buttery mashed
447.
by phonypc 7y ago
Fast food buns don't tend to be particularly yellow or sugary. That's brioche, or called brioche-style at least, and comes with a price premium.
448.
by phonypc 7y ago
A typical meal from McDonald's would be much higher in protein than a meal of doritos and/or coke. Probably better micro-nutrient profile too, although my no means would it be good.
449.
by phonypc 7y ago
It's usually labelled processed cheese product, and there's really nothing scary about it. It's cheese (actual, normal cheese) emulsified with some form of milk. I occasionally make my own (with tastier cheeses than you get
450.
by phonypc 7y ago
"Boneless wings" are just pieces of breast shaped vaguely like wings. Or processed meat, like nuggets.

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