@BrianLehrer I’m a small business owner who designs products here and has them made in China. It’s a fiction that our company can manufacture in the US, and a tiny company like us doesn’t have the resources to move to a place like Vietnam. Small business loses again.

On a per trip basis of course. Sorry for the spelling error. Far thumbs.

@BrianLehrer Not just faster and more convient, cars are often waaay cheaper for families going out of NYC.

@BrianLehrer Wow. Some shade being thrown on Rochester by Moss.

I’m not sure if I’m going to use this platform anymore just because of all the crap I now have to wade through; but I’ll say this: the typewriter rhythm track in @DollyParton’s 9 to 5 is so, so, good.

Anyone have a copy of NIST REFPROP they can run some data on? I can’t dump $325 into a program unless I know it can do what I need and they don’t have a trial. The “Mini” version doesn’t have my fluids of interest.

?

Stirring is fine. In my experience shellfish chitosan is no different. You are using unpasteurized, unstabilized lime or lemon? I don’t understand it.

You should test your enzyme to make sure it didn’t get heat damaged. 1:1 strawberry purée and liquid is good for this. See if you get a nice hard break. Also use 4 ml per liter (spl/Kies:Chit:Kies). Wait 20 between additions. Do not blend after kieselsol and chitosan additions.

Tell me something I don’t know.

Yes, I know them.

This sux

Street ribs make me sad.

Wow. Didn’t know. Too bad. Good stuff.

I haven’t tested long term but I’m sure an afternoon would be fine

Yep!

Only in Indiana.

I don’t anymore. Most of the stuff I used to use isn’t supported anymore. I used to do stuff on comsol. @IncCombustion stuff can calculated the rise. Don’t think carry yet.

It depends. If I’m having braised short ribs I like trad 100%. I think low temp is a diff product. Cubes as a fancy app? Low temp.