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October 11, 2021

How to Surface a Submarine in the Arctic Ocean

October 11, 2021 at 04:01 PM | Permalink | Comments (2)

Can you guess the language?

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LingYourLanguage is a way to test your ability to detect different languages.

Based on over 2,500 samples in nearly 100 languages and 200 dialects from around the world, its goal is to bring the world's languages to wider audiences.

Fair warning.

October 11, 2021 at 02:01 PM | Permalink | Comments (0)

Ghee (what took so long?)

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nuf sed*

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*My rap name

Back story: the other day I happened on some article about how much better ghee is than butter when it comes to frying.

Butter has a smoke point of 302°F while the smoke point of ghee is 482°F.

My Crack Research Team©® pointed out that I've been here before, namely after I commented on Hacker News back in 2019 about these smoke points.

I even included a recipe for clarified butter.

Two HN commenters weighed in on my comment; wrote one:

I make ghee myself, very easy and tastes far superior to shop bought ghee, also smells much better — fresh and tasty

Gently boil butter on low heat for about 25 minutes 

• Strain through cheesecloth

• It's the best fat for frying steaks, since it withstands incredible heat

The second commenter wrote:

• You gotta be careful making ghee: if you don't heat it enough, you don't get ghee with maximum smoke point, and it's also rather bland

• The sediment should be at least light brown, for a nutty taste — too dark and you've burned it

Me on Twitter two weeks ago:

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Grapeseed oil, which up to my latest ghee epiphany had been my fat of choice for pan frying steak, has a smoke point of 450°F.

Lately I like to fry an egg or four in butter every couple weeks and it's always a thrash, what with the butter burning and spitting out hot drops such that I have to wear reading glasses to prevent getting an eyeful.

Then there's the spatter and mess all over the stovetop to deal with later.

So, I had my Crack Research Team©® drill down to identify the best commercially available ghee.

Pictured above, it's also the most expensive, but that's OK, that jar should last a long time.

After I read then Bon Appetit food editor Claire Saffitz's [her Instagram is so scrumptious looking you may find it hard not to lick the screen] ode to Ancient Organics' ghee, I ordered it from Whole Foods via Amazon.

It's pretty amazing you can do that and have it delivered to your front door a few hours later.

But I digress.

Indeed, this ghee is good right out of the jar with a spoon, but it's not even close to the ghee I made from scratch back in 2019 when I first got a bee in my bonnet, as described above. 

Mine was dark brown and so nutty smelling and tasting, it made me happy just looking at it, thinking that even a kitchen doofus like myself can make it.

October 11, 2021 at 12:01 PM | Permalink | Comments (1)

The entire alphabet carved into a pencil lead

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October 11, 2021 at 10:01 AM | Permalink | Comments (2)

Clear Plastic Ruler


Better than a metal iteration for most things you use a ruler for (metal is superior as a cutting guide for a blade).


Can your ruler do this?


Two for $5.29.

October 11, 2021 at 08:01 AM | Permalink | Comments (0)

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