Isn't this just another form of the "illegal to be black" line of thinking? Just because you have a certain skin color or live in a certain neighborhood doesn't automatically mean you should be treated like a criminal. Sure it's expedient for cops to make these generalizations, but it's wrong.
I am familiar with Sous-vide, but don't like the texture it produces. Unless it is Filet Mignon, then that jelly like texture is desirable...
If it's jelly it's been cooked too long.
I cook ribs, flank steak, lamb shanks, 48-72 hours. Time should be reduced if marinated or other techniques have been used to break-down proteins.
Chicken typically no more than 4 hours, preferably no more than 2. Fine steaks no more than 4. (I cook a thick prime aged ribeye 4 hours, because of the lack of moisture. Wet-aged should not cook as long.)
Fish typically no more than 1/2 hour. You cannot cook fish Sous Vide' to food safety standards unless you like it flakey. But I do it anyway at 117f. (If you would eat it raw, try it sous vide').
BTW, simple temperature-based food-safety standards are extremely dumbed-down. They are designed to provide safety with almost no cooking time at the indicated temperature. Sous vide' typically uses (FDA-approved) time/temperature curves for pasteurization. (Sous vide' is not a great choice for cooking meat immune-compromised individuals, but, then again, neither is *any* cooking technique - you are just going to over-cook the meat in order the sterilize. OTOH, vegetable cooking temperatures are much higher and would be fine (180F or so.) but not as often used for vegetables.
I generally use a slow indirect heat to get to the desired done-ness, then hit it with high heat.
Pretty much the same idea. Sous Vide' just takes it to an extreme. "doneness" is controlled by temperature. If you limit temp to the doneness temperature, you cannot mess up doneness - it is impossible. (But you can cook it down to jelly... a perfect, medium-rate (or, your choice) jelly...) You are cooking at the desired terminal temperature.
Some things are impossible. You can't cook an extremely thick piece of fish, for example. The outside would turn to mush before the inside is cooked. And the microbes would be having a field-day.
Sous vide is done in a precision-controlled water bath, you numpty. Not an oven.
Pretty sure he knows that, given the featured technique of his pricey multi-volume Modernist Cuisine (purportedly the most financially-successful cookbook ever - and at $500 it should be!) is Sous Vide'... Lots of pretty pictures of bags hanging in water tanks. (There's a more-affordable "at Home" version, which I own.)
Think they didn't show the pretty pictures to Nathan?
SRSLY, that set is probably one of the major drivers behind the popularization of Sous Vide'. (Along with Thomas Keller's book.) And it really is sweeping the world of cooking by storm. Restaurants don't necessarily like to publicize it. (Some are proud of it, others would rather you didn't know.) Popular restaurants that now use Sous Vide':
- Chipoltle (barbacoa, carnitas)
- Panera (steaks, turkey, salmon)
At the higher end, this list is nothing to sneeze at!
Myrhvold has set-out to change how we cook. Apparently, one appliance at a time.
If I want a steak like a steakhouse, I want 800C
If I want steak better than a steakhouse, I cook it vacuum-sealed in a plastic bag in a water bath at 57-58C (135-138F) (= "medium rare") for 2 to 4 hours.
Then I sear it with a torch, on a grill, or in a pan. That's when the 800C comes in handy.
There is an art to a grilled steak, and I respect the art. But the above method is fool-proof, and will produce the exact amount of doneness you want (adjust temperature, down for more red, up for less red) and with amazing tenderness. All as set out in Myhrvold's Modernist Cuisine. (I've got the more affordable "at Home" version...)
BTW *you do not want* a truly rare steak (125F). It is inedible. Not a high enough temperature for tenderness and more importantly, not high enough to render fat. A "rare" steak has only the very center of the steak rare. This way will give you the same doneness throughout, except for the very surface. Now, if you *want* the incremental variation of doneness from surface to center do it the "artful" way. And pray.
Not only do you get the exact degree of doneness you want - every time - but you reduce the risk of carcinogens. There is a direct correlation with flame exposure time. The quick sear at the end gets it over quickly.
The searing step produces the desired surface char and Malliard reaction. Sear at the end. Pre-searing "to keep in the juices" has been long-ago debunked. Sous Vide' cooking keeps in the juices anyway. (Much more so than grilling, anyway.)
Whoops, sorry, mea culpa!
OP wants the opposite - he wants to run an old Linux on new hardware.
Most of the suggestions here are overkill, and trying to solve a non-problem.
I'd expect most modern Linux distributions to work just fine on your old 200-era hardware. In the Linux world, that is not ancient hardware.
Just try it. Don't bother rummaging through the closet, modern releases should work.
You are absolutely 100 percent technically correct. But whoever gets their power at hydro rates is the consumer of hydro power. If Robert Moses was shut down, the customers paying the lower rate would either have to pay more or stop receiving power (or the person who wrote the contract would lose money). The people paying coal rates would be easy to serve by bringing power from coal plant at other points on the grid. So, for all intents and purposes, they are getting the power from Robert Moses.
We could extend this process to things like carbon credits and any future non-renewable tax. The providers would only be able to sell a certain quantity of "penalty-exempt" power. That would drive the market for that power, even thought the customer may not receive exactly the electron they paid for. So, there is some value to speaking about power as if the whole grid concept didn't exist.
The factory will be 30 miles from one of the largest hydroelectric power plants on the planet. Unfortunately, it's more "economically advantageous" to transport that power to the New York City area and backfill Western New York with local power. Most of the local power comes from the Huntley Generating Station, which is a gas turbine plant that has been converted to coal. To add to the CO2 concerns, the way to use coal in a gas turbine plant is to crush the coal up so fine that it can be injected into the turbines using nozzles that were designed for methane. That makes Huntley one of the dirtiest places on earth.
As for nuclear, it will be more than 100 miles from the nearest nuclear power plant and that's only a small 600MW plant - the smallest in New York.
So, the biggest solar panel factory in the world is almost certain to be powered entirely by coal.
He's mostly right in practice. If you take an entire semester worth of AP credits and graduate early, then you save money. However, most schools have a full-time rate that applies for any amount of credit hours over twelve. Going from 21 hours down to 13 your freshman year isn't going to save you anything. Going from 21 to 5 will save money by allowing you to register as a part-time student, but that my effect room and board arrangements. Trying to graduate a semester early is a possibility, but some classes are very difficult to take in the other semester from the one their "supposed" to be taken in, plus you'll have to make up the remained of the credits that you didn't AP out of to add up to an entire semester. If you only took one AP, that's almost the same work as just doing a four year degree in three and a half, so the savings is mostly attributed to your hard work, not the AP.
I took AP calc when I was in high school and I got a four an the exam. I just took it again in college for the easy A, that was a bigger benefit for me than skipping it since it wouldn't have saved any money. An A thrown into my GPA was worth more to me than a few hours of down time in the middle of the day.