I struggle to believe water pooled up enough to carry stuff. Condensation is possible perhaps to the extent of having some invisible amount of sweat. Unless there were puddles that formed and evaporated before I saw it. Though it’s a short fridge. The top of it is at eye level so I see the top every day.
Here’s another pic:
It does not wipe off with a rag. I have some proprietary rust stain removal liquid, which I think is intended for when rust gets on fabric. But I guess I’ll try it on these spots. Otherwise I’m left with some kind of abrasive approach.
Does rust spread?
A chemist told me rust does not spread. The top of my refrigerator gives me some doubt. It’s covered in these spots. The center of every spot is a small break in the paint, but the rust all around those spots is on top of the paint.
It’s a good approach. But the aluminum I have is part of a whole. A rice cooker inner pot and a wok lid. Maybe I can find a replacement wok lid.
But what about knives? Dishwashers are said to dull knives. So far I only buy middle of the spectrum chef’s knives (~<$60) so abusing them isn’t a big deal. But that means I give up the benefit of a sharp knife that keeps a long-lasting edge. If I buy high-end (which likely runs a few hundred $), then it’s a bit wasteful to abuse it in the dishwasher. I suppose there are some things that I have to accept as high-maintenance. I wonder what pro chefs do.
Aluminum turns black in the dishwasher
I put an aluminum wok lid in the dishwasher and it came out with black marks on it. I’ve also seen other aluminum cookware come out with some kind of white powder specs on it.
So apparently aluminum is dishwasher unsafe. But obviously it’s not the water that’s the problem. It must be the detergent. So the question is, what can a lazy motherfucker like myself do? Why don’t I see aluminum-safe dishwasher detergents on the shelf?
Possibly related: Bailey’s creme liquor turns black underneath an aluminum cap. Is that a chemical reaction or spoilage, or something else?
Bailey’s salted caramel turns black on the threads around the bottleneck - is that spoilage?
When pouring a drop or two always goes over the edge onto the threads of the opening. I stored the bottle in the pantry for a while then later decided to start keeping it in the fridge (because I assume a chilled Baileys will be less dominant in a baby guiness so the coffee taste prevails more).
I noticed a nasty charcoal colored slime building up around the neck/mouth of the bottle. It’s a black bottle which hides that, but wiped it off with a napkin and saw the black color. Of course that also means that whatever that black stuff is, it mixes with whatever I am pouring unless I wipe it off every time before pouring.
WTF is it? Ingredients of standard Bailey’s are:
Irish whiskey, cream, sugar, and a blend of cocoa and vanilla flavors.
So I wonder if that is not spoilage, perhaps it’s just cocoa and vanilla additives. Or perhaps the aluminum cap reacting. I’ve noticed that dishwasher-unsafe aluminu
Police raid Collins Creek property where 46-year-old Jarrad Antonovich died after taking Amazonian ‘medicines’ in 2021
It is a mystery how this guy died. The symptoms sound like an allergic reaction to me. He drank ayahuasca and apparently at the same time put frog toxins on an open wound.
The article says “frog” toxins and not toad. I wonder if the journalist got that wrong because the active ingredient in ayahuasca is DMT, and DMT also happens to be present in the Bufo Alvarious toad (not frog).
Would be nice to know if it really was toxins from a frog or from the Bufo Alvarious toad. The DMT toxins secreted from the toad are enough to kill a small animal like a dog (this is the defensive purpose of the toxins) but not enough to kill a human AFAIK. Though I have no idea if it can threaten a human to smear a large amount of it on a wound which I suppose would be comparable to injecting it.
Why would he have a cut on his oesophagus? Since ayahuasca is made using tree bark (which contains the DMT) I wonder if a splinter from the bark would do that.
They could try to say that but I doubt people would believe it.
Who throws away their own code particularly when it’s not junky commercial code but code their heart and soul was behind on a non-profit project? I keep my old code around if anything just to be able to search it to re-teach myself coding and design tips I forgot about. This code backs their research which they may need to refer to when a prospective employer asks for detail on how they executed the study.
ah, I’ve seen that before.. i recall the violence measurements. Glad to have a copy of that.
Maybe the acknowledgments gives a hint?
ACKNOWLEDGMENTS We would like to thank Kelly Idouchi, Manya Sleeper, James T. Graves, and Celine Berger for their contributions to this project. Similarly, we thank Chris Hoofnagle, Daniel Solove, and the attendees of the 2014 Privacy Law Scholars Conference (PLSC) for valuable feedback on an earlier version of this work.
(edit) there is also this about page and perhaps this lab was involved.
Oh, wow.. I wasn’t expecting that reply. I was actually looking to discuss in general how to address this variety of issue. It was a few years ago but the code would still be interesting to see. I dug this up:
https://dl.acm.org/doi/10.1145/2911988
And now that I dug back into this, I must make a correction. ACM replied to say they are looking for the missing material.. then they never found it and they dropped the ball at that point and also neglected correct the description. AFAIK, ACM did not try to reach the researchers, who ignored my inquiries.
(Irrelevant trivia: ACM used to be in Cloudflare’s access-restricted walled garden, making it difficult to access research. They are still in that shitty place but at least they are now whitelisting Tor which slightly reduces their exclusivity.)
Yes, if it’s not too big.
If you want to host it somewhere, https://drop.infini.fr can handle PDFs.
When a researcher and publisher withholds information then ignores requests -- what’s the recourse? How can science have integrity?
The ACM.org website published the work of a team at Carnegie Mellon (#CMU) which was said to include source code. Then the code was omitted from the attached ZIP file, which only contained another copy of the paper. I asked the lead researcher (a prof) for the code and was ignored. Also asked the other researchers (apparently students), who also ignored the request. The code would have made it possible to reproduce the research and verify it. ACM also ignored my request and also neglected to fix the misinfo (the claim on the page that source code is available). Correction: ACM replied and tried to find the missing code but then just gave up.
It seems like this should taint the research in some way. Why don’t they want people reproducing the research? If the idea is that scientific research is “peer reviewed” for integrity, it seems like a façade if reviewers don’t have a voice. Or is there some kind of 3rd party who would call this out?
dead link (404)
The create post form is dysfunctional. After entering a title I tab to the next field and the title is erased upon shifting the focus to another field. The form is unfillable.
The timeline has 4 possible timeline views: subscribed, local, all, moderator view. That selector is broken in Ungoogled Chromium. In UC, I click “moderator view” and the button highlights as I click it, the page refreshes, but the selector does not stick. It is trapped in the “local” view and only shows the local timeline.
I did not test Mander specifically on these, but it seems to be the same problem for all stock front ends newer than 0.19.3.
Glad to hear that. So got me thinking about the wood glue dissolving on the bottle (polyvinylacetate). PVA is also used as a heel on some cheeses (gouda, I think). Maybe goo gone could be used to take the heel off cheese.
WD-40 sounds like an interesting idea. Most people think of it as an oil, but in fact WD-40 is a cocktail of many different solvents, plus mineral oil, IIUC. It’s indeed more of a cleaning product than a lube.
Whenever I see that stuff on the shelf I think “I have acetone.. why would I buy that? Probably just acetone with a different label”. But I’m probably wrong.. if that were acetone it would not be “surface safe” and they’d get sued for damages. So indeed, probably worth a try.
That’s surprising. Acetone dissolves a lot of plastics even when they are in a new state. I might try it in a small area but I’m skeptical. I would expect it to worsen the situation.
actually after using alcohol and letting it dry it’s not really coming off on my hands. Just still a little sticky. But temp could be a factor. I wonder if on a hot summer day it will be more likely to mark things that touch it. If that happens, my temptation will be to cut out a piece of sheet metal and try using a 2-component epoxy.
Laptop is depolymerizing -- how can I remedy this?
I acquired a ~16 year old laptop. The mat black plastic top (back of the LCD) is sticky. At first I thought the previous owner had stickers on the back that were removed. But that seems like a bad theory now. I rubbed it with a cloth and denatured alcohol and it only got slightly less sticky, but black residue came off on my hands and the cloth. This is apparently not adhesive.. it’s the plastic itself.
What’s my best move? I don’t suppose I can do anything to re-polymerize it. I don’t care about cosmetics.. I just don’t want it to be sticky and marking anything that touches it. One temptation is to put plastic film on it, like cling wrap. But that could just make a bigger mess.
Sauerkraut cannot be cooked or frozen if you want the probiotics it offers
Since sauerkraut is fermented it contains probiotics to add to your beneficial gut bacteria (#microflora). I grew up eating the stuff, but never got that benefit because it was always cooked at high temps in an oven. That classic pork roast in sauerkraut is a typical New Year’s dish.
Cooked sauerkraut is prebiotic (with an E), which feeds the microflora.
So what I am tempted to conclude is that the pork roast should cook in some sauerkraut (for flavor and for the prebiotics. But before serving some cold or room temp uncooked sauerkraut should be mixed in to increase gut bacteria.
Do folks agree or disagree with this?
Unlike kimchi, sauerkraut is much better cooked because uncooked is strong and acidic. So I’m trying to get the best of both worlds. There must be a temp at which sauerkraut can brought to without compromising the microflora. What temp is it, though?
One problem with all Lemmy instances running later version than 0.19.3 is the front-ends are broken with Ungoogled Chromium. Lemmy instances running 0.19.5 essentially force me to use Tor Browser (firefox). This is unrelated to the onion problem but one of my other workarounds is to use a non-stock front-end with ungoogled chromium. So for example slrpnk.net has alexandrite.slrpnk.net, which is an alternative FE. The landing page of slrpnk.net lists a few other alternative front ends as well.
I don’t know if there is a way for users to run alexandrite and then specify another backend of choice. But if not, it could be useful to make other front-ends available on the onion.
I’ve not heard of Conker. I think it’s not in my area. Looks interesting though particularly because they have a decaf version. Although the color makes it look weak:
https://www.conkerspirit.co.uk/coffee-liqueur/
The cocktail on that website involves just adding water and shaking. I think I would sooner brew coffee and add gin, than to dilute the shot.
For Baby Guiness, are all coffee liquors acceptable? All creme liquors as well?
Just wondering if anyone has made a Baby Guiness that turned out bad, or if any combinations should be avoided.
Presumably all the rum and brandy based coffee liquors would be versatile with all creme liquors. But then I wonder if some likely to have a strong character might clash, for example:
The cream liquors that would seem to deviate from neutrality:
What kind of liquor is in Borgetti Di Vero Caffe Espresso?
The website of the producer of this coffee liquor is useless for getting info about this product. Some digging around on 3rd party sites reveals that it’s made of 70% Arabica from South America and 30% Robusto from Africa, and that 3 different coffees are made in a giant moka machine (thus unfiltered) and blended. One source says it’s “steeped in grain alcohol, blended and sweetened with sugar. No coffee aromas, chocolate, extracts or distilled additives are added.”
I cannot find any direct info as to what spirit is used. Coffee liquors are all over the map (rum, jenever, tequila, brandy, vodka, whisky, etc). If the source claiming use of grain alcohol is correct, I suppose that rules out rum, tequila, & brandy. Whiskey and jenever have a clear character. So I’m tempted to assume vodka is in play. Can anyone confirm or deny?
is it safe to let a water heater to be unplugged for ~3—6 months at a time?
My house has a tankless water for most of the house. Exceptionally, one floor gets hot water from a tank. I rarely need hot water on that floor so I keep the tank unplugged. But when I need a backup shower (e.g. the tankless gets clogged with limescale) I plugin the tank, let it reach a quite high temp, then shower.
Is this risky? I just heard from someone saying they only unpower their water heater for 1 day at a time because of some specific kind of bacteria. I was assuming whatever bacteria colonizes in 6 months or whatever would be killed off when I fire it up. But I know that some bacteria (which goes after spoiling meat) produces toxins, so even when the bacteria is dead there are dangerous chemicals remaining. Is this the same risk with water heaters?
If it’s unsafe, what do I need to do? Do I have to fill the tank with air between uses? Or can I just run the water for as long as needed to get all new water in the tank before powering it?
As a test, I enabled js on the onion site and tried again to post from the onion connection. Again my message was simply blackholed. So noscript’s default disabling of JS is not the issue.
(edit) then I posted from the clearnet site mader.xyz.. no issue. This problem is onion-specific.
posts blackholed on the onion instance
I just got burnt. Wrote up a relatively high-effort post in:
http://mandermybrewn3sll4kptj2ubeyuiujz6felbaanzj3ympcrlykfs2id.onion/c/water
clicked sumbit, and it simply ate my msg. Redrew a blank form.. no way to recover the info loss. This is my 1st use of the onion, so I did not think to enable 1st party j/s (which is strangely off be default in noScript on Tor Browser despite clearnet sites having 1st party js enabled by default). It’s unclear if it’s a JS problem or if it’s because the onion version uses a quite old/classic reddit-like theme. In any case, it sucks.. it’s a defect for sure.
African elephants call each other by unique names, new study shows
If you read the whole thread, I would not have to spell this out. These are preservatives (source):
They generally work by killing/repelling/deterring microbes that to a notable extent happen to be of the unwanted variety. Before yesterday, I thought salt worked similarly to the others on that list. Yesterday I learnt that salt is uniquely functions as a preservative due to a different mechanism (a drying effect).
Your logic is nonsense. To claim that because substance X does not kill /everything/, it cannot serve as a preservative -- this is broken logic that you brought to the thread. Nothing on that list of food preservatives kills or deters every microbe - not even every harmful microbe. Of course they selectively mitigate /some of/ “the bad bacteria” (but note it’s a bit straw mannish for you to use the article “the” in your phrasing imply /all/ unwanted microbes). Most preservatives mitigate enough unwanted microbes without unacceptable overkill to beneficial microbes to justify use as a preservative. They are selected as preservatives for this reason. Foods that fail to significantly select against unwanted microbes (i.e. most foods) don’t get tagged as a preservative. How are you not grasping this?
You also have noteworthy bad assumption: that evolution does not happen outside of the ocean. The claim that because life started in the ocean, the ocean is therefore suitable for everything -- this is bogus. Try putting a freshwater fish in the ocean. If a complex organism can evolve to become intolerant to the environment of its ancestors, why wouldn’t microbes also evolve to develop intolerances?
Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots?
The manual for my dishwasher says to refill salt just before running a wash cycle, because if any grains of salt spill onto the stainless steel interior it will corrode. If it runs right away, no issue because the salt is quickly dissolved, diluted, and flushed.
So then I realized when I cook pasta I heavily salt the water (following the advice that pasta water should taste as salty as the ocean). But what happens when I leave that highly salty brine in a pot, sometimes for a couple days to reuse it? Does that risk corroding the pots?