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Comment: Re:How is this new? (Score 1) 237

by dywolf (#47447951) Attached to: Texas Town Turns To Treated Sewage For Drinking Water

i think you're confusing ground water with surface water. and even then you're not understanding the mechanics at play.

ground water comes from wells. its not filtered by soil, it's filtered by rock, because that's what it's "flowing" through, and is essentially several millenia old because that's how long it takes to "flow".

surface water is where most people water comes from. it's also not filtered by soil, because it's not going through the soil. its creeks and streams and rivers.

Comment: Re:How is this new? (Score 1) 237

by dywolf (#47447937) Attached to: Texas Town Turns To Treated Sewage For Drinking Water

sewage isnt put into the ground.
it's discharged into creeks, streams, and rivers. but its not raw sewage.

you know how the water is usually treated* before going to your tap?
well, sewage is treated again before being released back into the river.
it's filtered, flocced, settled, skimmed, and chlorinated, such that it's nearly identical to the body of water it came from and is going back into.

*usually, especially if you're downstream from another town/city; though some mountain cities and the like that get it straight fromt eh mountain don't treat theirs

Comment: Flip a coin (Score 1) 565

by AndyCanfield (#47446477) Attached to: Predicting a Future Free of Dollar Bills

I lived in Laos for a while and was surprised that they have no coins there, only paper money. How do you flip a coin? You have to keep a foreign coin just for flipping. Then I came back (to Thailand) and thought it was weird that we have two kinds of currency - paper and metal. Why? Don't know.

As for all purchases being electronic, have you ever heard of Edward Snowden? Come on, be real! Currency is the last vestage of privacy! Buy a book for cash and no computer in the world knows that you own it. How will you use your credit card to give a beggar a dollar? Tip the lady at the massage parlor and your wife hits you with your bank book. "Officer, forget the speeding ticket; just take a hundred from my Visa card." A world without cash? Not in my world.

Comment: Re:Improving cooking is not easy. (Score 1) 192

by sillybilly (#47446301) Attached to: Rocket Scientist Designs "Flare" Pot That Cooks Food 40% Faster
Yes, but compared to most other metals like steel, aluminum and copper, it's a bitch to mold/form/machine titanium. All high temperature processing steps have to be done in an argon atmosphere, because it's very sensitive to oxygen, and it can also react with nitrogen. Usually it's melted via an electric arc in an argon atmosphere. This makes welding/melting/processing very expensive, besides the metal itself, which is expensive, because of the slow speed Kroll process (carbochlorination and magnesium reduction) by which it's obtained.

Comment: Re:Completely useless for me. (Score 1) 192

by sillybilly (#47444259) Attached to: Rocket Scientist Designs "Flare" Pot That Cooks Food 40% Faster
Immersion heaters are mostly high voltage, and it's not safe, unless the insulation stays intact. Let it glow red hot in open air when you forget to stick it into the water, and watch the insulation get damaged, and the whole pot of water become hazardous high voltage. I was talking about a 2 V immersion heater. It's not that complicated, and 2 V is safe, but the 2500 Volts in the microwave arc youtube video up there, that is not safe.

As far as cooking dogs goes, I'm halfass vegetarian, I haven't prepared meat for home consumption since like 2009, and then too it was like boloni sandwiches. I did buy chinese takeout chicken twice this year, and ate it at home, and maybe some pepperoni pizza I ate at home, but I haven't made anything out of meat ingredients at home. I eat a lot of eggs though, in fact 15 minutes ago I just ate an egg salad I made from 7 boiled eggs, half a stick of butter, half an onion, and spices.

Comment: Re:It's not a bundt pan (Score 1) 192

by sillybilly (#47444153) Attached to: Rocket Scientist Designs "Flare" Pot That Cooks Food 40% Faster
You must have a large family, or you save up a lot of dishes to justify using a dishwasher. Dishwashers make sense in a restaurant, or at a public gathering, to save time and mass-process things, but for yourself at home, come on, the few dishes that you use you can hand clean just fine.

Comment: Re:Improving cooking is not easy. (Score 1) 192

by sillybilly (#47444131) Attached to: Rocket Scientist Designs "Flare" Pot That Cooks Food 40% Faster
The low melting point of aluminum is why I stay away from aluminum kitchenware. Also acids can attack aluminum, and solubilized aluminum, staying at low pH in the stomach and in solution, has been linked to some Alzheimer type things, weakly, in a highly statistically uncertain way. Aluminum is everywhere, in pottery, dirt, but it does not dissolve at biological pH's, and once it's dissolved, even if it's precipitated back into a fine flocc, it will redissolve much easier in that fine, uncrystallized/amorphous, high energy state, than in its original, low energy stable state. If the flocc has time to age and crystallize - say weeks or months, then it's safer again. By the way pay attention to Dill Pickle jar list of ingredients, as some have "alum" in it (usually the non-kosher ones), and alum, or KAl(SO4)2, potassium aluminum sulfate, is a form of dissolved aluminum. Alum is good for neutral pH water treatment where it floccs out and carries particulates and hangs up on a filter, leather tanning, and even as an after shave stone to close shaving cuts, but it's not a good idea to ingest it. Aluminum is extremely insoluble at pH 7, neutral, but becomes soluble at acidic pH 5 or lower, or caustic pH 9-10 or higher.

I use stainless steel as my favorite for everything, but cast iron is ok for certain things, such as skillets, the heavy gauge maintains uniform slow frying temperature, next enameled regular iron, next copper pots (that hopefully don't have too much green patina on them, but they are too expensive, otherwise they'd e more favorite.)

Comment: Re:Pressure Cookers are faster and the most effici (Score 2) 192

by sillybilly (#47444059) Attached to: Rocket Scientist Designs "Flare" Pot That Cooks Food 40% Faster
A pressure cooker cooks faster by boiling slower. If water boils at 90C instead of 100C, (say 190F instead of 212F) it boils faster, but keeps whatever you're trying to cook at a lower temperature, and because of that, the cooking time lengthens. This is an issue at high altitudes where air pressure is low, say 700 mmHg instead of 760 mmHg (or 12 psi instead of 14 psi at sea level) and the boiling bubbling equalizing pressure is reached at 90C instead of 100C at sea level. A pressure cooker is like taking a pot up high on the mountain, and carrying it deeper to sea level, or even below: it increases the boiling temperature by increasing the pressure inside the pot. The end result is 110C (230 F) boiling water, and in the higher temperature everything cooks faster, including eggs, pasta, veggies, etc. That is how a pressure cooker is more efficient in cooking, not by better heat transfer, but by creating a higher temperature, faster cooking environment inside itself. That's a lot of energy savings. However, ever since the Boston marathon bombing manhunt, the authorities don't like people buying pressure cookers.

Comment: Re:Completely useless for me. (Score 1) 192

by sillybilly (#47443597) Attached to: Rocket Scientist Designs "Flare" Pot That Cooks Food 40% Faster
It's me again, the other idea to avoid overheating is just to use two microwave transformers each with their own heating coil going at half rated capacity, or hook them up parallel to the same heating coil, but then one might go unbalanced from the other, sharing, say 40%/60% of the amp load, instead of 50/50.

Comment: Re:Completely useless for me. (Score 1) 192

by sillybilly (#47443467) Attached to: Rocket Scientist Designs "Flare" Pot That Cooks Food 40% Faster
https://www.youtube.com/watch?...

By the way the above video is not for 2 V modding, but using the microwave transformer as is, in its high voltage state. However it highlights a major issue, that is the transformer itself overheating, and the fan in the microwave cools both the transformer and the microwave generating magnetron. So at the very least you'd have to have a fan blowing on your transformer connected to some metal heatsink, or, better, have a bulkier, more heavy duty transformer that's rated up by, say a safety factor of 5, to 10,000 watts and use that at the low 1800 W.

Comment: Re:Completely useless for me. (Score 1) 192

by sillybilly (#47443389) Attached to: Rocket Scientist Designs "Flare" Pot That Cooks Food 40% Faster
I live in the US and open flame cooking is not allowed where I live, in fact some are trying to say that no cooking is allowed to make me go out and blow all my dough on restaurants, but I use electric cooking.

I use a microwave for potatoes, a hotplate for frying then cooking rice, and for eggs either a microwave to make omelets in like 2.5 minutes babysitting it, or I have a Crofton egg-cooker that cooks slowly while I eat and makes a batch of 7 boiled eggs I keep in the fridge for next time. http://www.amazon.com/Kalorik-... I bought mine for a lot less on sale a few years back. The nice thing is that an alarm goes off when it's done, so you don't have to babysit it like the microwave or hotplate, which, if you go on the internet and leave them running, will fill your place with smoke and set off the smoke alarms. Never ever leave the hotplate, unplug the hotplate when done. The microwave at least has a timer that cuts off even if it turns on by accident, plus it makes a lot of noise and the lights are on, but a hotplate can be very stealthy and sly, so keep it unplugged as soon as you're done.

I was trying to boil some city tap water the other day in this 5 gallon pot, to see if it can be made drinkable - btw George Carlin says that he's amused how everywhere he goes, people don't trust their public utility supply water for drinking. It took forever to get it to boil, and I assume it was mostly due thermal conduction resistance and contact between the hotplate and the pot. The hotplate sounds like it keeps self-regulating the temperature, and it cuts off if the heating elements overheat, then turns back on, then cuts off, etc., you can hear it click as it rubs under the pot as it suddenly thermally expands and gets glowing red hot, then it cools back to black, then goes red again. So against this on/off bullshit I was thinking about doctoring a microwave transformer like it shows on this page, http://www.instructables.com/i... and just dipping the about to melt red-hot copper wire directly inside the pot - that should get a lot of heat transfer. The transformer is kind of an impedance-matching device between the 2V / 800A heating section and the 110V / 16A wall socket. 2 volts on a #2 AWG gauge copper wire is kind of safe against electric shocks, just be careful what you touch it against, not to melt it or instantly vaporize it. In fact 0.25 volts and really fat copper or silver bars might be even better. Unfortunately boiling coffee and soup might be difficult with this, as the suspended solid stuff might cake and char onto the heating element if dipped directly into the soup, so you'd need some kind of large fin setup that covers the whole volume of the pot with fins for large surface area direct heat transfer, and an incandescent bulb light dimmer variable resistor on the wall socket side of the transformer to regulate power input slowed down to whatever still works. But for clean water going with 2V and 800 Amps through a #2 gauge of #0 or #00 copper wire coil is probably as fast as you can get that 1800 watts of power into the water at full wattage, instead of cutting on and off. By the way 1800 watts is your maximum allowed energy out of the wall socket, the transformer doesn't magically change that, it only makes the heat transfer more efficient by lowering the voltage to 2 volts or less and direct conduit contact with the water. You can't really stick a 110 V heating element into the water, because the pot will shock you, plus the electricity will bypass the high resistance heating element and go directly through the water, causing a short and blowing your fuse on the whole house or more like throwing your circuit breakers that need to be reset.

Comment: Re:Moby Dick ain't got no Porta Potty (Score 1) 237

by sillybilly (#47443015) Attached to: Texas Town Turns To Treated Sewage For Drinking Water
By the way no -40 F rated sleeping bag from Walmart is gonna keep you comfortable even at +30 F, that rating is all just bullshit. However, if you can get XXL size ones, and you can fit two -40F rated ones inside each other, that will keep you very comfortable and sleeping like a baby even at +20F. Just remember to cover your head, and have like a foot of narrow air passage, that functions like a Stirling engine copper gauze heat recuperator, just by the walls of the narrow air passage, and the CO2 you exhale goes out more by diffusion than flow, and oxygen the opposite direction, exchanging heat and temperature on their pass by each other and the walls. This way you don't inhale chilling air that, regardless how well insulated and even sweating you are, will still make you sick and frost bite your nostrils and air passages. That's how eskimos chill, naked with their soft women under fur blankets, with their heads covered, and breathing through a small opening. Also, use 3 of these -40F rated sleeping bags stacked inside each other, and you'll be sweating your balls off even in -40F weather.

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