While it doesn’t work as well with or as your joke, the ATF is actually now the Bureau of Alcohol, Tobacco, Firearms and Explosives. So we need to add the E as well and we can spell FACET, which is less fun. Or use M for Marijuana and spell FMEAT.
🎵 MaaaaaaaaaataVatnik 🎵
🎵 You got to put on the red light 🎵
🎵 The day is all gone, You’ve got to read your book into the the night. 🎵
It’s actually pretty normal and you probably do it without realizing it. Occasionally the lungs just need to absorb a little extra oxygen to catch up. You ever watch a dog sleep and every now and then they just take a big inhale? Same thing.
Found this neat source:
“A sigh is a long, deep breath that is often viewed as an expression of stress, sadness, exhaustion or relief. However, the most frequent sighs are unnoticed and occur spontaneously every several minutes, about a dozen times per hour.”
. . .
“The lung is composed of hundreds of millions of alveoli, the gas exchange units at terminal ends of the respiratory tract, each of which is about 200 micrometers in diameter. During normal breathing, alveoli spontaneously collapse, a pathological condition known as atelectasis. A sigh is hypothesized to reverse any alveolar collapse, because it is a large breath that re-expands all alveoli, filling them all with air.”
I think it’s maybe a little but of both of what you and Annoyed_[Crabemoji] said. From what I remember of baking, butter being not chilled enough will cause it to be too soft and cook out before the chemistry can happen and they deflate like that. But obviously, it’s real tough to mix in chilled solid butter, so by the time you’ve needed it enough for it to incorporate, it’s warm again. When I was in culinary school back in the day we’d bake in huge batches, obviously, so we’d use big ole mixers to combine the cold butter quickly with giant mechanical paddles that forced it to combine while still cold. But at home, if you have to mix by hand and you know that the butter isn’t cold anymore you can definitely chill the cough before baking. I don’t remember much from those days (I was never a baker, I was a line cook, but baking classes were required), but when I saw your picture my immediate thought from the dredges of 20 year old memories was “That butter wasn’t chilled.”
The thing is, if the place you’re getting your information from doesn’t list it’s sources, you can’t trust it. Whenever I’m researching a thing on the internet and I find an article or a paper, I don’t just stop there, I check where they got their info, then I find that source and read it. I follow it all the way back until I find the primary source.
Like the other day I was writing a paper about a particular court case. In the opinions, as in most cases, they use precedent and cite prior cases. So I found the other cases that referred to the thing I was writing about, and it turns out they were also just using prior cases. I had to go 6 deep before I found them referencing the actual constitution for one of them. On another I found it interesting that the most recent use case was so far removed from what the original one was about and it was could probably be questionable to even use it as precedent if they had used the original instead of another case.
Anyway, the point is, always check sources. If anyone says anything on the internet, assume it’s just their opinion until you check and follow the sources…
Oh, I see now. I missed some pretty basic math there with that distribution. That makes sense now, thank you!
So I’m bad at math. Can you explain why we’ve decided to multiply pi by 2? Is there an articulable reason or is it just a rule?
c+x= pi * (d+2) in this case, right? So where did that multiply pi by 2 come from?
Okay, but what if there is no compression or expansion? What if it’s a rigid string already stretched out just enough to be expanded completely but not enough to move the bell? Or maybe a thin wire of the same weight?
“anti” also doesn’t mean opposite, it means against. The roots of the word, tracing back to the Greek, means against. As it does in French and it’s Sanskrit version. All forms of it mean opposed to. This is why language is important and some checks should be there to counter the “language is malleable” argument that people use as an excuse to not learn how to use words correctly. The idea that anti means opposite has been around as long as I can remember, and definitely longer than that, but it drastically changes the meaning of words.
That’s where the discussion comes in. With an instructor to moderate and a class working together who will overall have grasped it. Those who didn’t pick it up reading learn by doing.
But personally, I don’t like the idea of kids doing schoolwork outside school hours. I went to a trade-school college and we would do trimesters with 9 weeks for a single class. Spent the whole day just in that class, six hours. First half learning theory then putting it into practice in the second half. By nine weeks, you’d know that subject pretty well. But that was complicated stuff, and honestly, probably didn’t even require 9 weeks. But it’s a good starting model. Fully immerse kids in a subject for weeks where they don’t have to mix in other subjects to muddy their forming brains. Homework won’t be needed and they’ll have a much better grasp on the subject at the end. You could do 6 classes for 6 weeks each a school year.
And I feel like early education kind of already does this. They typically will focus on a subject for weeks instead of trying to fit in 5 a day. It’s just the upper levels we’ve decided to shuffle kids around multiple times a day.
And working a job typically isn’t the same as school. School is for learning. That 6 hours where you need to be actively aware and absorbing information. Learning new things. Figuring out how those things fit into the real world. Recalling that information in stressful environments for tests. It’s mentally taxing for a lot of kids as is. When I was in school, most days I was mostly checked out by the end of that 6 hours. I can’t imagine adding a couple more hours in there. And then have to ride the bus home in rush hour traffic!
But now that I have that baseline education I can check out all day at work and still be more productive than a lot of those around me who stay engaged the full day. Give me eight hours. The most mentally taxing thing I have to do now is pretend to like some of my coworkers during meetings.
You can put them in between 2 bowls with their (the bowls) rims against each other to create an oblate spheroid-ish thing, then shake it real hard for a few minutes. It should remove the shell pretty eaily, if loudly.
Edit: Sorry, turns out, that’s garlic cloves. Shrimp peeling is really only easier raw. You can rip the legs off and just give a squeeze and it’ll pop out of the shell. In my experience, once they’re cooked the shell will break up much easier. As someone else said, a stock is your best bet if you really want to avoid peeling. I mean, technically you can eat the shell if you make sure to grind them up completely when you puree them. I’ve never tried anything with the shell still included, so I can’t speak for the taste, but you could try a bisque if you’re dead set on not peeling.