IcePrick
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Posts posted by IcePrick
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18 minutes ago, SwampNut said:
There's also some crazy magic I can't figure out. If I connect my external travel battery to the MBP while the MBP is on power, it charges the pack. If it's off power, it gets charged by the pack.
Sooo... you mean... it just works? Weird!
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Probably the Fusion 360 engineering rendering. They can look pretty lifelike, and if the photo renderings were grabbed at different modification stages or a box accidentally unchecked that resulted in hiding a stage, it will leave out elements in the final.
Looking at the grey fade on the left side of the upper pic, I'm almost positive that it's a CAD generation.
The people in marketing? They're not engineers or users, and would probably just give you a blank stare if you pointed it out to them.
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I watched his tutorial on "spot seasoning". Turns out this is what I've always done, quite by accident. Get the wok over high heat, momentarily panic that I haven't retrieved any of my favorite oil wok from the cupboard, find and open the right bottle, drop some in the wok, let it *lightly* smoke for a little bit, swirl it around some, then reduce temp and cook once it stops smoking.
Thanks to this thread, last night I pulled down the new-ish SS wok I bought at the restaurant supply store a while back. Some frozen chopped veggies and about 10 minutes later, I had a tasty dinner after the addition of some 5 spice and General Tso's sauce. I usually use my woks outside on a huge Camp Chef burner, but the stove works fine for smaller batches, a collector helps considerably.
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29 minutes ago, rockmeupto125 said:
I want to bond sheet plastic as a radiant barrier to Glass Reinforced Fiber (GRF) facing on polyiso insulation. Both are pretty inert.
I wonder if wallpaper adhesive would work. That's like $90/5 gal. I did find some subfloor adhesive for $80 as well.
The question I would have with the subfloor adhesive and contact cement are the solvents they use. The wallpaper adhesive would probably not have any negative effect, but if the application requires any flexibility at all, I would think it would fracture and possibly detach.
Sounds like some science experiments are in your future! Following.
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Many people use Glidden Gripper, a primer sealer, to adhere fiberglass screen to extruded polystyrene boards to join them and/or give them additional rigidity. It may be the ticket if it doesn't interfere with the chemical properties of either surface you're using.
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I've seen a few of them, but never made one myself. Seems sort of low-budget to me, but they did function. I never questioned the "why", just guessing that someone was impatient to do a startup on a long project and didn't have the right spacer (or none at all)... bang something out with the scroll saw and drill press, it works so never changed it?
Maybe plywood as a proof-of-concept if it's an experimental configuration, then make a final product out of phenolic resin laminate. I would guess you can work the latter with woodworking tools, maybe with some speed adjustments and/or cooling/lubrication.
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Damn. Making a guitar, particularly a hollow body one (no points detracted because it's "just a uke") has got to be near the pinnacle of the woodworking craft. It not only has to look good, but it has to be very stable and sound good.
Very impressive!
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On 7/31/2023 at 12:40 PM, SwampNut said:
Erithrytol is a natural, cheap, ultra low glycemic alternative with no health implications in moderation.
Sure, but if we could practice moderation, natural sugars would be acceptable "in moderation".
True enough, though, "in moderation". However, using it to replace the volume and quantity of sweetness many Americans are accustomed to in their diet may not be absent health implications. People selecting foods marked "sugar free" and "diet" that use erithrytol may be ingesting substantial quantities of the product without knowing it; and there are indications that it does seem to be linked to cardiovascular issues in elevated concentrations:
https://www.nature.com/articles/s41591-023-02223-9
And in laypersons terms:
https://nutritionfacts.org/video/update-on-erythritol-sweetener-safety-are-there-side-effects/
If you're adding it to enhance natural foods and you're aware of the quantities involved, you can keep it within reasonable limits. But ultimately, for now, the jury is still out on whether it is "safe" or not, and at what quantities.
I've always added sweetener of some sort and dairy to my coffee. But I resolved to change that a couple years ago. It's very difficult, if not impossible, to sweeten coffee naturally without glycemic and caloric impact while remaining within the world of natural sugars. So the penalties of natural sugars are a necessity if one is to enjoy the luxury of added sweetness. In moderation, of course.
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Hmmm. A friend wants me to build a standalone snowblower for his working UTV. That V4 would sure sound awesome powering it, I'd have to find a way to incorporate the single-side swingarm somewhere as those are sexy as hell.
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3 minutes ago, blackhawkxx said:
That's why I stick with the real thing in moderation. Remember when they came out with the alternative to butter, margarine? That didn't work out so well either.
"It's not nice to fool Mother Nature".
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Seems like almost every manufactured alternative to natural sugars turns out to have some critical drawback.
"Sweet" is limited in the natural environment - either by quantity, demand, or season. It's almost like our bodies weren't engineered to have refined, sugary stuff all the time.
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"Shhhht."
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5 hours ago, Zero Knievel said:
I would be more appropriate that we obtain better quality from meat than elsewhere. B vitamins, for example, come in a readily absorbable form from meat than from other sources. It’s the same deal with colloidal mineral supplements. The body processes less than 10% of straight mineral supplementation. Up to 50% if it is in chelated form. Colloidal is around 90%. Plants grown in mineral rich soil convey the most effective amount of mineral supplementation. You’d have to take double or even 10 times the desired dosage in lesser forms. The meat from animals works the same way. Being an “athletic vegan” means nothing. It’s an uphill battle to remain pure vegan before it’s just easier and healthier to start reincorporating real meat into the diet.
There is zero evidence that fake meat is more environmentally sound. The costs of making and transporting the chemicals they need, the costs to grow and transport the plant crops needed to make it, the power required to synthesize the end product, etc. Unless they’ve produced numbers subject to scrutiny and peer review, I know of very few synthetic processes that use less energy than the natural process.
Any idea of the water crops require? I know of blood feuds in Wyoming over water rights because farmers want the water for crops and the Indian tribe (who has superior legal right to the water) lives in a desert because all the water was diverted away from the reservation for the farmers.
Cattle are naturally harmonious with the environment. Indeed, they help sequester more carbon back into the environment than they are accused of releasing. Pretty much every criticism you can cite is focuses on industrial ranching operations…just like raising chickens. Poor land management. Etc. I see idiots complain how land used for cattle could be used to grow crops….WRONG! Maybe if an operation is located where there is rich soil with lots of rain and long growing seasons, but you can raise food animals most anywhere…your “heads per acre” depends on the natural food available for grazing. That’s why you see cattle, horses, etc. shipped en masse north and south with the changing seasons…trying to maximize use of available grazing land.
So, perhaps we should rethink how much meat we consume regularly. What the WEF wants is to essentially ban meat consumption for the commoners (why else do you think Bill Gates has been buying up farmland and bankrolling “fake meat” research). Every “synthetic” replacement for a natural product has produced health problems that did not preexist the release of the product. Artificial sweeteners, margarine, fat substitutes, etc. Presuming you don’t have certain health issues, eating red meat, butter, whole milk, natural cheeses, etc. (in moderation, of course) is a healthier choice than trying to eat the synthetic substitutes only to suffer the long term consequences of their impact on the human body.Remember, high cholesterol is not a disease…it is a symptom of a larger issue, but how many doctors and pharmaceutical companies focus on forcibly lowering the cholesterol numbers with drugs? How often do they consider that some people have naturally high cholesterol in spite of healthy diet and exercise practices?
So you agree, Beyond products would be healthier than 99% of the meat available to the public today. Perfect.
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1 hour ago, Zero Knievel said:
1. It is well established that we get things from meat we can’t get elsewhere. We’re omnivores for a reason. There’s a reason you can’t survive on a pure vegan diet.2. The process to make fake meat is energy intensive, uses a whole host of chemicals to mimic the end product, and it is also well established that our bodies DO NOT do well with processed foods. We are designed to eat simple, natural foods.
Please name the things we get from meat that we can't get "elsewhere". I can line up a half-dozen highly athletic vegans that will disprove your theory.
Have you done the math on what it takes to make real meat? I bet the Diesel fuel to grow and transport all that corn adds up. Dow Chemical for the weeds, anyone?
Any idea how much water goes into feeding a meat animal, and how much clean water they foul over their lifecycle? How about the "packaging" process? What kind of chemicals are used for cleaning those facilities? Do vegan burgers release the same amount of greenhouse gasses that a steer does in its lifecycle?
Yes, we are designed to eat simple, natural foods. But we're talking about people who eat a serving of beef twice daily. Substituting the Beyond burger had measurable benefits over beef in this regard.
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2 hours ago, Zero Knievel said:
I may be dating myself,
I'm sure you would have told us if there was a new love interest in your life.
🙃
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I've seen people hold a v-belt on a pulley and have someone bump the ignition. I think they still had all the fingers they were born with, but seems pretty risky to me.
Never encountered one of those like you described, good to know it can be done. Great tip, thanks.
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So that's how the Chinese do their welding tests.
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3 hours ago, SwampNut said:
Early arrival. It seems a shame to hide that machining below the table. This is a high-precision router motor lift/adjuster. It can be adjusted at 1/512" increments and can reliably repeat 1/256 precision.
Yeah, that's pretty.
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1 hour ago, XXitanium said:
Tranny strip
I saw that and averted my eyes quickly, as I reflexively thought it may have been a Carlos post.
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1 hour ago, Zero Knievel said:
http://www.truckinsiders.com/truck-blog/3-5l-ecoboost-problems/
Granted, this all applied to the first generation, but for what these trucks go for new, I'd like to know up front if I need to do mods to prevent issues still existing because Ford hasn't corrected for it.
Keep in mind that it is frequently more difficult to get honest and unbiased reviews of things online. Most sources shill for one party or another.
From your link:
1st Generation Ford F-150s with the 3.5L EcoBoost V6 Engine experience more problems that are commonly associated with any new engine platform. They just had to work out the initial problems, many of which could be solved by simple software problems.
Just because the 3.5L EcoBoost engines are overall great, reliable trucks, that doesn’t mean that problems don’t exist. In this post, we’ll go over the most common 3.5L EcoBoost engine problems, along with how to prevent them, and how to fix them.
But you hear what you want to hear.
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I've had at least 3 turbo vehicles with well over 200k on them. One had a turbo-related problem, that was after I tripled the manifold pressure on the stock turbo. It wasn't the turbo that had a problem, though, it was that the head gasket and head fasteners needed to be upgraded. I did that and enjoyed it for years. When I'd had my fun with it, I dropped the boost controller to 11 psi and gave it to a buddy's son who drove it to college for four years, then sold it to one of his buddies. That thing is probably still drifting curves in El Paso.
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45 minutes ago, Zero Knievel said:
Yes, and I've heard that many, many models of them wind up crapping up, blah, blah, blah...
Examples of the "many, many models of them ...crapping up, requiring modification, or end up being a maintenance headache"? I've not heard of widespread systemic engine issues that are unique to forced-induction engines available in the consumer market. If they were so horrible, manufacturers wouldn't warranty them for as long as an NA engine.
Maintenance on a turbo car is no different than any other car. It is more important to do it on schedule and with quality materials, but no different. Please provide an example of turbo engine maintenance that differs from a naturally-aspirated engine.
You're doing what you do, dreaming up barriers and excuses. All of your assertions in this thread have been irrational, unfounded, and easily disproven by the millions of turbo cars on the road today.
Pre-pressed ready to use Tofu
in Diet & health exchange
Posted
Sweet. You can pick up some tofu while browsing for tuckable bikinis. Very convenient!