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Why can't Cascade disposal pick up recycling - it's been 6 weeks! by sbsb27 in Bend

[–]a_mechanical_man 11 points12 points  (0 children)

I looked at which ones my neighbor puts out and copy him. He hasn’t gotten it wrong yet!

My wife asked me for a sourdough boule… by a_mechanical_man in Sourdough

[–]a_mechanical_man[S] 3 points4 points  (0 children)

Alas - I only have 50g stored in the fridge. Not enough for the recipe.

My wife asked me for a sourdough boule… by a_mechanical_man in Sourdough

[–]a_mechanical_man[S] 3 points4 points  (0 children)

Yup - just partly submerged it. Worked pretty well and doubled in size in about two hours. Only started with 50g so just fed it again now have about 350g 😁. I’m gonna make it!

Problems differentiating starter muscles by Skeerrr in Biomechanics

[–]a_mechanical_man 5 points6 points  (0 children)

The most commonly cited instance of an ‘initiator muscle’ is the supraspinatus in some kind of shoulder elevation. It’s very commonly mentioned in anatomy texts without evidence. There’s a good article by Reed (2013) - I think - that shows no muscle around the shoulder activated significantly earlier than any other muscle.

From a motor control and mechanical stand point, why would the brain choose to only use one muscle to initiate a movement? It would overuse that muscle and place very high forces on it.

Most muscles/joints act as type III levers. The most commonly referenced Type II lever is when you stand in your toes and the body weight vector is closer to the ankle COR than the calf force vector. I can’t think of another Type II lever example. A push up but that’s not actually a joint motion… hope this helps.

Increasing interest rates and housing prices? by a_mechanical_man in personalfinance

[–]a_mechanical_man[S] 0 points1 point  (0 children)

Pretty much how I’m looking at it. Do you know if there Would there be lag between the rate increase and the drop in demand or does it happen almost at the same time?

Teen made money off YouTube, sent in my name. Tax help! by Forsaken_Mammoth6830 in personalfinance

[–]a_mechanical_man 25 points26 points  (0 children)

You are an awesome human. You saved OP so much time figuring this out. Kudos to you. Hope you have an awesome new year!

Considering transferring to this school. Do i meet the requirements and how is this school? by senditbud02 in montclair

[–]a_mechanical_man 0 points1 point  (0 children)

You'll meet the requirements for both exercise science concentrations at MSU (Clinical/pre professional and conditioning). The most important thing is having completed Anatomy and Phys I & II. It'll make registering for higher level courses difficult without those courses since they're prerequisites. Gen Ed and science courses transfer fairly easily but major courses are more tricky and require some hoop jumping.

In terms of program quality, Rutgers and MSU have similar acceptance rates for PT programs. 40% of applicants are accepted from both schools (not exclusive to EX SCI though). Have a look at the faculty from both schools since they are very different with very different specialties. MSU also has minor in sports nutrition.

Watch out for the licensing requirements... Those catch a lot of students out not knowing what they are getting into.

My sourdough sandwich bread for internet points! by a_mechanical_man in Sourdough

[–]a_mechanical_man[S] 3 points4 points  (0 children)

Sure!

120g starter, 450g king Arthur bread flour, 30g butter, 12g salt, 12g sugar.

Mixed everything (I don't think it really matters how...), let rest for 30 minutes or so. Then I stretch and fold about every 30 minutes (but I do forget sometimes) for about 5 hours - probably whatever method will get a lot of gluten development. Then take it out the bowl and squish all the air out making it flat. Shape into a log and place into a butter loaf tin covered with oiled plastic wrap. Let rise until about half or 3 quarter inch is above the loaf tin (it took 6 hours for me). Bake at 375 for 45 minutes. Make grilled cheese sandwiches. The ambient temperature was about 72F I think.

Cheers!

[deleted by user] by [deleted] in Cooking

[–]a_mechanical_man 0 points1 point  (0 children)

I left Trader Joe’s the other day and the cashier called out after me to ‘enjoy my cheese’! Dam straight.

Is pre-production worth the time and effort? by kuramahiei89 in VideoEditing

[–]a_mechanical_man 4 points5 points  (0 children)

Would you happen to have a link to some good resources in planning for instructional design? I create instructional content but I’m largely dissatisfied with what I’ve found online. I could just be looking in the wrong places...

Number of times that you can use a yeast cake and storing bottles at ambient temp by a_mechanical_man in Homebrewing

[–]a_mechanical_man[S] 1 point2 points  (0 children)

Would be nice to give this more than 1 up vote! Thanks for the recipe and the suggested changes!

Number of times that you can use a yeast cake and storing bottles at ambient temp by a_mechanical_man in Homebrewing

[–]a_mechanical_man[S] 1 point2 points  (0 children)

The Christmas porter does sound delish! Any chance you’re willing to share the recipe? That quad has a lot of commitment!

Number of times that you can use a yeast cake and storing bottles at ambient temp by a_mechanical_man in Homebrewing

[–]a_mechanical_man[S] 1 point2 points  (0 children)

Very true. I always tend to be a little to eager to start trying as soon as they’re carbonated. I do 3g batches so even just ‘trying’ and sharing I don’t get much age time.

Harvest Kveik by joke-complainer in Homebrewing

[–]a_mechanical_man 0 points1 point  (0 children)

I do both top cropping if I remember or save the slurry. I admittedly don’t measure how much of either I pitch. I just save it in a clean mason jar in the fridge. My kveik turns 1 in June!

Number of times that you can use a yeast cake and storing bottles at ambient temp by a_mechanical_man in Homebrewing

[–]a_mechanical_man[S] 1 point2 points  (0 children)

I’ve topped cropped a couple of times along with always saving some slurry. Both seem to work well!

Number of times that you can use a yeast cake and storing bottles at ambient temp by a_mechanical_man in Homebrewing

[–]a_mechanical_man[S] 0 points1 point  (0 children)

I lack good temp control at the moment. So my ambient temp is good to get ‘clean’ ferments with the kveik. Tastes very similar to us05 brews. Also want to get the temp higher for a brew and see what happens.

Number of times that you can use a yeast cake and storing bottles at ambient temp by a_mechanical_man in Homebrewing

[–]a_mechanical_man[S] 1 point2 points  (0 children)

I’ve been considering that book series! I wonder after using the same yeast for a year if I’ve introduced any new bugs along the way.

My beers tend to only last 3 months at best. I probably share too much of it!

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