Nice work on the write up! It is hard sorting things out when they’re half true. For me, drinking water is especially important to get the fact straight on because of how bad it can go if the system fails. It would be silly to disregard anyone saying water wasn’t up to a safe standard, but separating things I would care about out from the fluoride and chlorine background noise is tricky. Thanks for the deeper dive!
Just generally, you can get a report of your municipal water testing. The biggest safety variable that I would be worried about testing at home for is lead in the pipes between me and the treatment plant. That includes my house/building and the municipal pipes.
Now taste, that’s a to each their own situation. Sulfury water is my limit for sure. No thanks!
I think hey are talking about the chloramine that Minneapolis uses to disinfect. It is more stable and isn’t just chlorine, so it would be in a “combined” result. The levels are page three of this report https://www2.minneapolismn.gov/media/content-assets/www2-documents/residents/2022-Consumer-Confidence-Report-FINAL.pdf It looks like 2023 isn’t posted yet, but I doubt it changes much year to year.
Are you talking about using chloramine in disinfection? I think conflating pool water and drinking water standards is a bit of a mistake. Things get added to pools from people’s bodies after chlorination that cause weird combined results. Drinking water is disinfected (chlorinated) as a final step. I would object to my municipality using chloramine, but not because I wouldn’t drink it.
Me talking at dinner: “Will you pass me the peas?” Cut to 5 people confused about whether I mean just one of them or if I want the whole table to all hand me the peas.
I get why they/them can be confusing because of the plural thing, but we are used to a quirky language. With a little practice, the tone and context clear up nearly all confusion. The rest is as easy or hard as what we have to do with an ambiguous “you.”
PS Sorry to the “yous/yous guys” people. I am not trying to turn a blind eye to you obviously superior usage. It just really ruins my point.
I spend time highlighting how my past experience relates to the job and what I like about the place or job specifically. Depending on the vibe in the room I will add one quick, interesting, and nonoffensive thing about my personal life at the end. Basically recapping a cover letter but in a personable way because my writing is dry
https://hgic.clemson.edu/factsheet/soil-texture-analysis-the-jar-test/ a better description and photos
You can use a methodology from soil testing for this that doesn’t require extra gear. Sieves (like with soil texturing) will give you a faster more accurate answer. Here it is:
Get a narrow glass jar. Fill it a little way with ground coffee. Fill with water. Shake. Set on shelf and wait a few hours up to a day.
The larger pieces will settle first and the finer settle last. You can see the sorting of them through the glass. If you use consistent amounts of coffee and the same container, you can measure depth of layers. I.e. this grinder makes .5cm of fines to 3cm of ideal to .2cm of too large.
Bonus is you can use this method for making cold brew, so you don’t waste the coffee or water.
Absolutely no sarcasm intended. I had just never thought of it that way.
Mind blown by flawless logic
I looked it up and cooking oil definitely can boil in a physics/chemistry sense of the word. That temp is well above the smoke point. I agree that in a practical sense boiling oil is a fire ball before you’d ever have to worry about breathing too much oil vapor though.
Yep, 80C or 180F. I’m not sure if you can actually boil oil on a stove, but I do know that would be a bad idea. If you ever end up wanting to poach you might be able to do it in your oven on a very low setting rather than the stovetop.
If you keep your oil at the right temp (below boiling) the thing you’re cooking won’t ever brown. You get it cooked through evenly and infused with flavor from the poaching liquid. The texture and flavor will be much more like a boiled veggie than a sauted one. And usually if you’re poaching veggies you leave them in much larger chunks than you would saute - like even a whole carrot wouldn’t be weird.
It is actually the extreme heat that prevents sticking more than the oil. You can stir fry in a dry wok. The stirring is for even cooking.
Poaching in olive oil, butter, wine, etc would give a different flavor. I agree that water poached carrots would be just a slower way to cook carrots than boiling them.
Looks like we were typing at the same time. I totally agree with everything here.
Poach equals lower temp liquid. It can be oil or water type liquid. Boil is maximum temp water type liquid only. Blanching is boiling for a short time with the intention of not cooking all of the way through (eg to get skin off or to prepare for preservation by freezing).
Fry and saute are used interchangably all the time. One person’s fried onions is another’s sauted onions. Saute should indicate small pieces turned or tossed in a moderate amout of fat. Fry can be small or large pieces and can have moderate to lots of fat as a cooking medium.
Note that this is how normal people in my region and life use these terms and I make no claim that this is ‘right’ just my experience.
Looks like a recipe for disaster for sure
Are you using https? On mine the app doesn’t allow just http.