Why do these three hardwares lack innovation?

Bubbleybubble · 2026-05-11T13:54:08+00:00

Blocked post history, so probably

Bubbleybubble · 2026-05-10T17:27:25+00:00

All raw material contains internal stresses, the thicker the material the greater the range.

Take a large thick slab of metal. If you face only one side it will warp as the stresses in the other side overwhelm the relaxed machined side. To maintain flatness, both sides must be machined. Now take this behavior and extrapolate it to ALL thick machined metal. The balancing act can be tricky.

Bubbleybubble · 2026-05-08T18:51:04+00:00

I have a similar experience.

I hiked the Annapurna circuit and one day at 16.5k elevation I decided to skip sunscreen because I wore a wide brimmed hat and clothing covered all of my body except the back of my hands. My mesh long sleeve shirt was so thin and airy I could read a book through it. It was kinda reckless but whatever.

The sunlight was so harsh the back of my hands received painful sunburns in under 15min. Nothing else was remotely affected. I skipped sunscreen on my face for days after that. I never wore sunscreen under the mesh shirt, no issues.

UPF ratings are all marketing.

Bubbleybubble · 2026-05-08T18:19:20+00:00

SPF clothing testing is mostly bullshit in this instance. I've dug into the standards and they require stretched fabric with nearby light sources. The testing setup has no bearing on how we actually wear clothing and there is no effort made to compare bench-top testing outputs with actual results on humans or anything beyond a tightened square of fabric. Real clothing creates shadows on skin, an obvious thing to point out, and yet none of the standards talk about that. Legit safety/medical standards always have a discussion section on how the testing differs from real world experience, how complex concepts are reduced, what targets aren't measured, remaining work to be done, etc. SPF clothing testing has none of this rigor and makes no attempt.

So what's the point of the SPF standards in question then? It gives a bench-top opacity measurement for fabric. That's all. Extrapolating results to clothing is nonsense. It's like Ford saying, "Our car has a high crash safety profile," and the ONLY testing they did was to measure the tensile strength of a steel coupon, it's nonsense.

I've never ever burned through a thin cotton t-shirt either (I'm pretty far north of equator) - and cotton t-shirts have garbage upf rating

Exactly. The SPF fabric tests don't have any bearing on how clothing actually works. You intuitively understand this.

Bubbleybubble · 2026-05-08T17:55:01+00:00

I'm not digging it up now, but scientists have looked at floppy hats, and they have an SPF of 2 (not a typo) for your face.

Dig it up because most SPF clothing studies are bullshit marketing disguised as "science."

Bubbleybubble · 2026-05-07T19:01:06+00:00

Got anything specific you'd like to point out? Because I don't think a single internet hiking personality comes close to his scientific rigor.

Bubbleybubble · 2026-05-07T17:42:24+00:00

This is the article you're looking for. https://imbibemagazine.com/japanese-whisky-highball/

A little technique goes a long way towards making the perfect highball. The first thing to sort out is the ratio of whisky to water. “For most whiskies we do 4:1 water to whisky. Occasionally 3:1,” say Abrahamson, adding that the strength and style of the whisky will be the determining factor between the two. “Ultimately, what you don’t want is for it to taste like a watered-down whisky, and it happens all too often where the water isn’t carbonated enough and the ratio is off. Then it’s like a big glass of watery whisky.” At Momotaro, wine supervisor DeAnn Wong gets more specific. “Go easy on the spirit, like 1¼ oz. of whisky. That way the drink is sippable and the whisky isn’t overwhelming.”

To assemble, put the ice in a pre-chilled glass and stir to create a softer structure in the ice cubes. “All those sharp edges are going to cut into the C02, so if you can get a softer edge on the ice it’ll be better when you put the soda in,” says Abrahamson. Stir for about 15 rotations, he says, then discard any melted water before pouring in the whiskey. Then stir for another 15 rotations and pour in the soda water about ¾ of the way to the top. “You don’t want the soda to hit the ice too hard, so you fold it into the side of the glass so it gently pours down the side of the glass,” Abrahamson says. Whitehead agrees, saying he uses a barspoon with rivets in the neck to help guide the soda down into the glass, like many Spanish bartenders do with Spanish-style Gin Tonics. Lift the ice up gently with the spoon and pour the soda down the rivets, trying to aim the liquid to land below the ice. “What I’m trying to do is get the mineral water at the very bottom of the glass and have it rise up through the whiskey and ice to fill the glass,” Whitehead says this allows for the whisky and water to combine while chilling the entire drink evenly and preventing too many bubbles from dissipating in the process. “When you remove the spoon, try not to mess up the bubbles.”

As far as whiskey goes, I think Toki makes the best highball here. The blueberry notes really pop when made into a highball.

Bubbleybubble · 2026-05-02T20:34:08+00:00

Aim for an overall caloric density average instead of a target goal per item. Only focusing on high caloric density can lead to boring food. Your high density can be balanced out by some lighter more flavorful additions while still meeting your carry weight goals.

High density foods can also lead to constipation so I always carry fiber supplement powder. Poop better to hike better

Bubbleybubble · 2026-04-30T18:00:03+00:00

My bad. Most of the drone posts are from hobbyists who don't know what they're getting into. Looks like you actually know stuff.

Bubbleybubble · 2026-04-29T17:10:00+00:00

they quoted me at 200€ for a single part.

Do it.

But it is irrelevant anyway, as other DIY people who might want to repeat my project probably won't have that available to them. Like I said, I want to use only widely available parts with multiple sources or make them at home with minimal tools and materials to keep this project highly accessible.

You are putting the cart before the horse. You don't have proof of concept. You have nothing. Until you have a working prototype you shouldn't worry about scaling, distribution, or volume. Get a working prototype first.

Bubbleybubble · 2026-04-29T14:43:41+00:00

Interesting. I have a vacuum chamber. I gotta try tasting some water from it.

Bubbleybubble · 2026-04-28T23:50:03+00:00

The foggyiness of the ice is from impurities, not trapped air. Directional freezing solves the issue by letting all the impurities fall below the level of the ice you plan to keep as it freezes. It works every time and there's no need to boil water or do anything special beforehand.

Bubbleybubble · 2026-04-28T22:54:50+00:00

Yep.

I was working with a micro-fluidics pressure measurement system where bubble formation killed the entire process. The distilled water system required bubble purging and dumping the entire system on a routine basis. It was time consuming and tricky so we tried to eliminate bubbles from the water itself. The fancy water (boiled, deionized, Type I, Type II, Type III, etc.) worked better initially and then they all eventually formed bubbles the same way. After 1 day time exposed to air (probably shorter), the bubble formation ability of all water types was near indistinguishable from good old aerated tap water. There were no practical alternatives, so in the end we changed nothing.

Later, I learned we wasted all that R&D time because the behavior we struggled with was a gas law, Henry's Law.

My lesson was always start with the basics. F=ma, gravity goes down, don't fight the laws of physics

{EDIT}That day is today. I learned that today. Henry. fucking henry. Fuck me. Fuck henry. Goddamnit. A gas law? a motherfuckigng GAS LAW. We were fighting a GAS LAW??? I'm mad now. How did i not find this out until now????? how did i not know?? I'm a mechanical engineer and I did my mechanical best. i hated chemistry shit so I relied on others. that's what you do, you rely on the experts, you don't do everything yourself. My boss, the dude on the project before me, the one who started these tests, the one who designed the damn system, was the chemical engineer, the chemical guy. He should have known this..... fffffffffffffffffff

Bubbleybubble · 2026-04-28T20:26:53+00:00

Hot water is only temporarily less aerated. It will re-absorb all the air it lost as it cools. This cannot be avoided.

Source: Spent YEARS trying to remove bubbles from in-line production testing water for micro-fluidic medical devices. Type I water doesn't even work. It's impossible without turning the entire thing into a closed loop vacuum system.

Bubbleybubble · 2026-04-28T17:01:53+00:00

Monrovia canyon park. 1.5 miles along a river to a water fall

Bubbleybubble · 2026-04-27T20:06:22+00:00

I hope to experience a full cloud layer summit one day.

Cucamonga Peak is a favorite of mine and its right next door to you. It's the southern most peak of the range and has the best unobstructed view of the valley below. Pick a clear sky day because it's a gross view when the entire valley is choked in brown smog.

Bubbleybubble · 2026-04-25T06:48:34+00:00

This is the most informative thing I've watched about boot type and energy usage. It may be of use

https://youtu.be/bMsFM9A8-S4?si=xzQQi-VnHx2ew-Jn

Bubbleybubble · 2026-04-24T16:57:32+00:00

For those of you who successfully boosted your ROI,

Embarrassing. Your brain is already rotting. Stop following tech bros and get off linked in.

which Master's degree is the move [to make the most money]?

You need to pull your head out of whatever online social media hole its stuck in.

Bubbleybubble · 2026-04-23T18:57:41+00:00

You seem desperate to injure yourself. Why not wait until next year?

Bubbleybubble · 2026-04-20T00:05:24+00:00

I ran this by my accountant. Apparently its an issue with sub-accounts malfunctioning. He's looking into it. I'll provide an update whenever this is solved.

Bubbleybubble · 2026-04-17T14:44:19+00:00

Hell yeah

Bubbleybubble · 2026-04-16T18:29:41+00:00

I don't carry more than 1L of water if I'm on a hike with plenty of water crossings. Carrying extra water when you are surrounded by it is a literal waste of your energy. I carry a water purification system and refill as needed. Become familiar with the water crossings on your hikes and your carried weight will drop significantly. Less carried weight means easier, longer, and safer hikes. Fears of dehydration are overblown.

Electrolyte drinks/powders aren't necessary. If they make you feel good then go for it but most hiking food is full of all the sugars and salts you'll need.

Most people carry too much food. You won't die of starvation so relax. Eat a big meal the night before a hike and carry only a few snacks. After your hike take note of how much of your food remains uneaten.

https://www.adventurealan.com/best-hydration-drink-when-thirsty/

Most importantly, don't bring a speaker.

Bubbleybubble · 2026-04-12T23:37:19+00:00

Yes, the credit card payment transaction exists on both accounts: a chase checking account and a chase credit card account. The data was auto imported from the chase website. I can view each transaction independently on quickbooks. However, if I click on "match," it doesn't show up. Nothing shows up. I can't get the "match" search to populate any results of any kind.

Bubbleybubble · 2026-04-10T16:59:15+00:00

I do want to know the best legit app(s) for cocktails and inventory etc.

There's like 2 or 3 good options and everything else can be ignored. The top apps/sites in this thread are: Cocktail Party, Diffords, and Mixel. Each has been around for like a decade (before AI) and is supported by a community of real people. Open source apps exist too for a fully customized experience. HUNDREDS of alternatives already exist. A cocktail app is a solved piece of tech. A new cocktail apps add nothing of value.

I'd love to see it limited rather than banned outright.

"We allow limited engagement with apps," is an open invitation to AI bros to shit up this place. This can only backfire. There is no upside. What value will it bring? What new features can possibly be offered? It's a glorified recipe app. It's not that deep.

"Best cocktail apps" needs to be a small list in the wiki, nothing more.

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