Text 24985, 105 rader
Skriven 2015-03-16 20:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: the igs of march 370
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 ML> of days a year, but he liked it so much (it's sort of an
 ML> arcade game - hit the ice with the jet of fluid, while avoiding
 ML> direct hits on windows and other sensitive joints) that he'd
 ML> come in and do it for free. I told him not to let the airport
 ML> know that.
 NB> Sounds like my son saying he'd work at Arigato for sushi... ;)

Sushi is not free! I'd consider working for sushi, if it was
good sushi.

 ML>> Random trivia: the green deicing fluid costs $34 a gallon,
 ML>> so you don't want to waste it. You can go to town with the
 ML>> pink stuff, though.
 NB> The green stuff is for colder temps...?  I suppose it takes gallons
 NB> and gallons of the stuff to deice even just one plane...  :)

Yeah, colder temps. They spray a bit of the green stuff to loosen
the ice and then use the pink stuff liberally after.

 ML> True, but that pushy guy got his upgrade in the end after all.
 NB> True... but he had to go somewhere else to get it... ;)

An ignoble effort.

 ML> When I finally undid it, there was an unpleasant hospitally
 ML> dead people smell, so I washed the elbow carefully, and
 ML> it's begun the normal healing process.
 NB> Healing is good...  :)  I trust it's still healing nicely now...?

Scabbed over, but I'm told it's pretty icky.

Speaking of which, I was reading the Mini-AIR and found
that there were a bunch of potentially food-related
stories or at least mentions (including the article I
referred to regarding the mildness of vegetable dishes) - 

 2015-03-04 RESEARCH SPOTLIGHT: Recipe for a Sort of Hash

the title of the article is HASH SORT: A LINEAR TIME COMPLEXITY MULTIPLE-
DIMENSIONAL SORT ALGORITHM ORIGINALLY ENTITLED öMAKING A HASH OF SORTS"

 2015-03-05 Improbable Research Podcast #1: The Duck, of Course

too gross to report here

 2015-03-06 Ig Nobel Eurotour (March 2015) Details

food for thought mostly, though the tour will visit Brussels, home of
the sprouts, and the Boulevardteatern in Stockholm; plus it will feature
appearances by Dr. Nakamats, the guy who has photographed every meal
he has eaten for several decades; of course, this is not difficult or
easily provable, either, because according to a Smithsonian article
from December 2012, "His own diet consists of a single serving of 
puréed seaweed, cheese, yogurt, eel, eggs, beef, dried shrimp and 
chicken livers. He seasons this concoction with Dr. NakaMats'
Rebody 55, a dietary supplement comprising 55 grains and several
mystery ingredients. 'It is ideal for sprinkling on soup or cereal,'
he says."

 2015-03-07 Hash on Not-Very-Spicy Vegetable Limerick Competition

referred to before

 2015-03-08 Orange Juice Fraud Spectroscopy Poet

"Detection of Orange Juice Frauds Using Front-Face Fluorescence 
Spectroscopy  and Independent Components Analysis," Food Chemistry, 
vol. 168, February 1, 2015, pp. 211–217. 

 2015-03-09 MORE IMPROBABLE: Sound of flavor; Sheep; Comparison.

"Eating with our ears: assessing the importance of the sounds of 
consumption on our perception and enjoyment of multisensory flavour 
experiences," Charles Spence, Flavour, vol. 4, no. 3, 2015

 2015-03-10 MAY WE RECOMMEND: Hash for Defeating Downy Mildew

r4d.dfid.gov.uk/PDF/outputs/RLPSRconfpresent6.pdf - not really having
anything to do with hash, either, but it does relate to preventing
grain disease.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Peach Sherbet
 Categories: Desserts, Osg
   Servings:  1

      1 qt Peaches; can
    3/4 c  Fruit syrup
      2 c  Thin cream
      1 tb Gelatine; soaked in
    1/4 c  Water; cold

  Soak gelatine in cold water until soft. Heat syrup to boiling and pour over
  gelatine, stirring until gelatine is dissolved. Add to cream. Cut peaches
  into small pieces. Combine all ingredients and freeze. This dessert is
  easily mad and is an excellent one for dinner. Other canned fruits may be
  used.

  Source: Mrs. George Funk, Leesville Grange, Crawford County, OH

MMMMM
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