jsolomon

Okay, I'll try to bring this back somewhat on track. What things are you looking to do research on? Are you planning on researching proteins? Edible polymers? New recipes? What do you want to find out?

What, no solid-phase, temperature controlled, 2-d capable 600 MHz NMR spectrometer, or a MALDI-TOF spectrometer?

MISS-ter FAHL-tee sheesh...

Does it work well with seasoned rice wine vinegar? Naturally with the oil and garlic...

Don't forget your faithful army of Oompah-loompahs.

You forgot to mention duct tape!

You could always use the yolks as the liquid in bread...

Oh! Don't forget the bunsen and meeker burners to do some of your cooking over. It's just not a lab without those industro-scientific thingies...

Egad, Ensure is evil. You're sure they won't provide you with the ensure so you can make it palatable as the milk in a milkshake? Probably chocolate peanut butter should cover up the nasty taste of it...

Now, that's the true farm spirit! If you're here, you're family. Have a shovel and get to work with John-boy.

VWR International and Fisher Scientific are good places to start. Make sure you work out contract pricing. Those two places are middlemen with amazingly vast scientific product arrays for purchase. Bellco and Corning are two manufacturers that sell directly, also. If you've any questions, you can PM me directly, as I'm already working in research at a Major University Near You. (figuratively near)

'sokay, dude. My GF keeps the fridge so stocked with Bud Light that I can't get any other suds in edgewise.

Err... what sort of research capability are you interested in? What areas and what questions are you wanting answered? At the very least you will want an accurate balance and accurate volumetric glassware.

Nope, you're thinking too hard. Just use 1/4 cup rum, toss 'em in the oven and bake as usual. There will be a small amount of residual alcohol equal to 2% of the residual amount of water, give or take a decimal. But, since there is a very small amount of remaining water, there will be a very very small amount of alcohol.

1/4 cup? Oh, geez, that won't matter. Use booze. How much will cook out? Well, essentially all. You'll still have a small amount, roughly 2% of the amount of remaining water (by weight) is how much alcohol you'll have left over. I want to say it's because of a eutectic point, but I'd have to drag out a long-lost chemistry book. Suffice it to say once you mix alcohol and water, you can only boil off 98% of the alcohol. The longer and longer you boil it, the mixter still stays 2% alcohol, you just drive off the mixture.

Y'know... I was tentatively planning on a bicycle tour through your area at some point and thought I'd offer some sweat equity for a tour, but after reading that, I'll choose a lazier method...

Wow... this thread is really spraining my inner pedant. And, cdh, you are a sick, sick individual for suggesting the symbolic logic and truth table.

Brownies need water? If you're substituting rum for all of the water, I'd be a little concerned about flashback in an oven. There'd be enough alcohol in there to actually burn in an impressive little explosion. Entirely harmless in a well-designed oven, but a little off-putting if you're not quite expecting it. Substituting 3 shots in for 3 shots worth of water should be sufficient.

Yay! One more gimmick to make me that much more cynical!

I'm a one-time flipper for both, also. My key is to make sure that the burgers are sufficiently thin and wide so that they both cook in a reasonable time and shrink up to fit the bun. Nothing more than 80% lean, too... unless it's my parents' homegrown beef.

If you're not doing culinary bear's method, you'll want to dry the wings somewhat first before you place them in the oil.

Because of all of the efforts put into the land (or water perhaps) it matters to the person working the land (or water perhaps). There are cultural identity and pride issues in there that run soul-deep.

I, apparently, must yield, because one of the two sources that I give linguistic fealty to (usually) has defined farm in the US. God bless Google I do have to say, though, docsconz and others, that with the time and effort that the people I know who call themselves farmers put into farming, (and likewise ranchers into ranching) I will gladly call them what they wish me to call them. People whom I do not know or do not consider credible sources will, alas, be subject to my nomenclature when I am speaking. However, I feel free to change my nomenclature when I find it necessary.

Is a cashier at McDonalds a waiter?

Well, it's meant to be a tight definition. In Nebraska, these slight differences are important to the producers. Also, when you look at it that way, I am actually giving more respect to the individual challenges, needs, and benefits of each particular producer than simply lumping them all together as "farmers". There certainly is a grand set of agriculture in my mind, I just don't label the people in that endeavor as "farmers". Farmers are under a much stricter definition due to the nature of where I was raised where there is such a matter of pride as to which things you grow, how, and where. Lord help the person that calls a Sandhills rancher a farmer.