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Cake day: June 10th, 2023

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  • Water analogy still applies for that. If the pipes are already full of water if you inject water on one end it almost immediately comes out of the other, even if the water is only being injected at a slow speed. It’s not immediate because the moment you inject water the water in the pipes first compress and that compression travel like a wave much faster than the water.

    The moment the water analogy falls apart is when you depend on magnetism, because electrons moving cause a magnetic field around, but water moving doesn’t generate any field around it, so it can’t imitate an electromagnet or a transformer.





  • Others have already answered, but one thing I think helps a lot in understanding electricity is to think of it as water. Water running through a hose behaves exactly the same as electricity running through a wire.

    The amount of water running through the hose is similar to the amount of electrons running through the wire. We call this current, and measure it in Amperes. Whenever you read amperes think about the flow of material through the medium. Can this value be negative? Sure, it means the current is flowing in the opposite direction.

    If one end of the hose is higher than the other the water will flow from the taller part to the lowest one. Measuring how tall one part of the system is compared to another tells you a what potential difference there is there. We call this Voltage and measure it in Volts. Whenever you read volts think about the potential of movement, if there is a 5 Volt difference between two points in your circuit, connecting a wire between those points will produce a flow, just like how if one reservoir is higher than another connecting a hose between them will move water around. Can this value be negative? Sure, it means the other side has more potential energy.

    If the inside of the hose has a rougher surface water will have more difficulty flowing through there than if it’s smooth. We call this resistance and measure it in Ohms. Whenever you read ohms think about how difficult it is for the current to flow through. Conversely Mhos (OHM spelled backwards) is how easily current flows through the material. Can either of these values be negative? Not usually, but things can behave as if they had a negative resistance, e.g. an amplifier, which in our water analogy is a device that uses a small water flow to control the doors for a larger door, if you have 1 drop per second it let’s put 1L per second on the other side, so it can be seen as something that increased the water flow, therefore negative resistance.

    Now you want to move a wheel with your water, for the water this wheel is seen like a hose that’s harder to move through, so it offers some resistance. If you don’t have enough water flowing it won’t budge. You can move the wheel ba raising the other side of the hose, this increasing the speed the water flows and giving it more energy, or you can do the same by putting more water in the hose thus increasing the current. Therefore we need a unit to measure how easily the water at a given point can move a wheel. We call this Potence and measure it in Watts or VA (Volt-Ampere). Whenever you see Watt think about the amount of energy the el electricity has at that point.

    Lamps have a measure in Watts, because they’re like a wheel that the water will move, and they’re letting you know how much water energy you need to throw at it for it to move, you can use high amperage low voltage, or high voltage low amperage to get to this result. Because both the Voltage on your house, and the resistance of the lamp are fixed values, you can calculate the resulting amperage and wattage.

    I think I went a bit off topic, but I hope this helps clarify some of those concepts.




  • Came to say exactly this. Lost my dad at 18 and I’m 37 now, you just learn to live with it. Time makes it easier because it distances you and gives you lots of other experiences without them, but even decades later you might catch yourself thinking about them.

    I always remember a quote by (GNU) Terry Pratchett:

    No one is actually dead until the ripples they cause in the world die away

    And you yourself are a ripple, your father is alive within you, remember him and carry him with you.





  • My first recommendation is maybe consider a different layout. If you have been typing for long you will have muscle memory that will be hard to erase, I could mostly blind type (though not touch type) on qwerty, I decided to learn Colemak for touch typing and have never looked back. I still retain the muscle memory and can type somewhat fast on qwerty but after years of correct typing I notice just how bad what I was doing was.

    IIRC I used https://thetypingcat.com/typing-courses/basic and trained on that and similar websites for a long time. You have to know that you will be very slow during a while and have to be prepared for that, but it does pay out in the end. While I didn’t increased my typing speed significantly (70 to 85) it is a lot less strenuous on my hands.



  • Sure, that’s a generalized explanation but you can use a stainless steel pan in several other ways, for example boiling pasta. But if you want it to be non-stick like OP asked that’s the way. And sure, you don’t need to rely on the Leidenfrost effect, you can use a surface thermometer or after you’ve used the same pan enough just your feeling of it, but for a generalized way to tell people how to measure the temperature it’s a great marker.

    BTW, I make my eggs over easy using that exact same set of steps, so it absolutely can be done. In fact if you don’t do that the egg will stick to the pan and you won’t be able to flip it, and if you can’t flip it it’s not over. Also if the pan is not hot enough the yolk will cook, the pan needs to be hot enough to sear it and cook it on the outside without giving time to cook the inside thoroughly.

    The more I think about this, the worse that example looks. The steps I outlined are exactly what’s needed to make an over easy egg on a stainless steel pan.



  • Human is a species, dog is also a species. The exact same argument could be made that it’s still dogs v dogs. The only difference is that slave breeding didn’t happened often or long enough, humans are not special we’re animals and subject to the same biology that dogs, our lifespan are longer so it takes longer to breed us into anything as drastically different as a Chihuahua and a Rottweiler but it could be done just as easily and using the exact same techniques. And biologically speaking the differences between dog breeds is very minimal, they’re still the same species, and still can inter breed, it’s just a matter of different phenotypes which would erode in a couple of inter-breed generations.

    You need to stop thinking that humans are special in any way or that races/breeds exist as anything more than “these look similar”. Sure, there is a genetic explanation of why they look similar, but claiming dogs that were bred for X are lesser, or more aggressive or anything is a slippery slope argument when humans have also been bred in recent history, and if you had read any statistics about this you would know that in both cases once you normalize for standard of living these differences disappear. In short the data proves that a Pitbull is not statistically significantly more aggressive than a Labrador that were raised in the same condition, but take a Labrador from puppy and spank him daily show him no love and make him fight for food and then act surprised Pikachu face when he attacks someone, it’s just that there exists a correlation between pieces of shit who like to do that and people who like Pitbulls.

    In any case, this has gone terribly out of the point I was making originally, which you never replied to, and I’m tired of every answer you pulling a new Red Herring to avoid acknowledging that “X is a minority yet it’s responsible for the majority of fatalities, therefore X is violent” is a bad argument.




  • Ok, Teflon is the only one of those that can wear off over time, and it wears off into your food so consider that.

    Stainless steel and cast iron are essentially indestructible and will give you the same performance on day one and 20 years later, if yours are acting different in such a short time frame they’re either not stainless steel/cast iron or you’re not taking proper care of them.

    Stainless steel is almost impossible to ruin, unless you’re cleaning them with industrial level sanding equipment I’m going to assume that’s not the issue. However stainless steel is tricky to use, you need to preheat over MEDIUM-LOW heat until the pan is UNIFORMLY heated enough that it can levitate a large bead of water all over the surface. Then you need to coat it with some form of fat like cooking oil, and you need to WAIT for the oil to heat properly (just a few seconds, but it’s not immediate). The words I capitalized are where I think most people make mistakes, they heat with high heat and so they have some parts that are very hot and others that aren’t, then they put oil and immediately add the thing they’re trying to cook, if the pan is not evenly hot enough cold spots can cause food to stick.

    Cast iron is a different beast, they rely on a thin layer of polimerized oil to become non-stick. While this is resistant enough to survive most things it does wear down over time if you’re not taking proper care of it. If your cast iron pan is not as non-stick as it used to be it needs to be seasoned, so do the following:

    • Clean it thoroughly with water and dish soap
    • Dry it well (I tend to put it over the fire again until it’s dry, then you will let it cool down)
    • Put a tiny amount of oil on it
    • Grab a paper towel and spread it over the whole surface of the pan, it should look glossy
    • Grab a new dry paper towel and dry the excess of oil, it will still look glossy but should not have any pools of drops of oil anywhere.
    • Turn your oven to something like 200C/250C (it depends on the oil you used, look for seasoning temperature).
    • Once the oven is hot you will put your pan upside down there and let it sit for at least one hour, but feel free to let it stay longer.

    That should recreate the layer on the pan and make it good as new. You might need to do that periodically, maybe once a year or so depending on how you treat your pans. However after having the initial seasoning you can keep building it over time to avoid having to go through the whole process again. This is done by essentially taking good care of your pan, which means:

    • Wash it after use (don’t let it sink with water for hours). Contrary to popular belief you can use regular soap here.ñ, the advice is from an era where soap had much heavier chemicals.
    • Dry it after wash (you can do so with a towel, I like to put it in the fire again to ensure its thoroughly dried)
    • Apply a small layer of oil like you did for seasoning before putting it away.

    If you do that every use it will be good as new indefinitely. If at some point you feel it’s sticking or not acting as before you can resason it. Sometimes you might do wrong things like cutting stuff directly on the pan repitedly, or cook tomatoes or acidic food in it (the acid undoes some of the seasoning and leaves a metallic after-taste) which will require you to resason it, but as a general rule just cooking with it should keep increasing the petiquia (name of the coating created by the seasoning process).

    Hope this helps, glad to answer anything else. I’m by no means an expert but I do like the few pans I have and like to cook so I’ve geeked over this for a while.