gfweb

A chamber vac would evaporate the water which is gluing the sheets together. I don't think that a suction cup in a vacuum is a good model for what we are discussing because it fails to account for the water between the panes.

you send him the article about you?

Kale will be their next up and coming veg.

From MIT http://web.mit.edu/nnf/education/wettability/definition.html Van Der Waals' forces are involved http://www.pddnet.com/articles/2014/09/understanding-unexplainable-bonds

http://forums.egullet.org/topic/142365-nonstick-coatings-on-knives/?hl=+dcarch%20+glass%20+water%20+pressure Cohesion and surface tension. If air pressure was the important force then water between the glass would be unnecessary.

It is clickbait.

More going on than air pressure with the panes of glass. Haven't we been down this road before?

Posting the article at the Kumquat is probably not a copyright problem. Giving it out might be different.

Great piece, Rob! Now I really have to get out there somehow.

Weasel pot pie

Bleeding heart liberal confit?

Propaganda... http://www.eater.com/2014/11/4/7154553/mcdonalds-mcrib-real-meat-no-bone-no-gristle

Please continue the hog blog with the salumi making.

Santoku helps w this but it isn't perfect.

Basquecook, I made your Eggs in Purgatory for breakfast and lunch today. Added breakfast sausage this time. Tasty twice in a row.

Tomato paper?

Fabtastic! Is the meat more fatty than the supermarket stuff?

So is it the salt or the glaze or what that makes them burn-proof?

Eggs in Purgatory Thanks, Basquecook!

Does lasagna count?

I saw a bag of breasts at costco that must've been 10lbs and had the breasts rattling around in there unwrapped. Instant freezer burn, right? Apparently not. The bag said that they were glazed with a 15% salt soln and that they wouldn't burn if stored loose. What's going on here?

Mushroom and onion tart.

Kerrianne is pretty unlikable too. they can both PYKAG

Yes. Successful restaurants are often noisy, but I wonder if anyone can separate whether noise is a result of success or the cause of it. I think it is the former. I am aware t hat restaurant consultants say it is part of the package that leads to success, but are they just bullshitting or do they actually know? As an aside, I was in a painfully noisy place a while ago. My table was shouting to barely be heard. I measured the decibel level with an app on my android. After 20 minutes the noise seemed more bearable, I measured the sound again. It was exactly the same. So we accommodated to the noise and it became tolerable if not desirable.

If you get a Food Saver, buy two because the one will give out when you need it most. Only thing in favor of FS is small size and sometimes price. Unfortunately mass-market appliances have their price driven down to the absolute lowest because of demands from the Wal*Marts and Targets. Only way to get there is to make a cheap POS.