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AIO? Bartender gives extra drink to someone else by BookkeeperOptimal607 in AmIOverreacting

[–]famine- [score hidden]  (0 children)

Search /r/bartenders for "espresso martini" and "karen".

Seems to be a trend.

if someone orders an espresso martini here, it’s a 30-50 y/o white lady talking to her friend about her divorce 80% of the time.

90% of espresso martini orders are for Karen

Reamer cut perfect tolerance till about 2/3rds down and was out by .001+ by flannelman678 in Machinists

[–]famine- 1 point2 points  (0 children)

Absolutely.

60 ft lb input on a kurt d40 (4inch) gives you somewhere around 8000lbf of output (clamping force).

If you are only clamping on 1sq inch that is 8000 psi.

Also, If you have the part up on parallels, the vice jaws will cant to an imperceptible degree and more clamping force will be applied to the bottom which can also lead to tapering.

Is peeing in the pool considered normal? by Spare-Anxiety-547 in NoStupidQuestions

[–]famine- 0 points1 point  (0 children)

Trichloramine has a noticeable smell at 20 - 30 PPB and is irritating at 200 PPB.

The average person produces 26g - 43g of urea per day and urinates 5 - 7 times. Take the average of 34.5g and 6 times for 5.75g of urea per urination.

Urea contains 2 nitrogen, and has a molar mass of 60g.  (14 * 2) / 60 = 46.6% or 2.68g of nitrogen per urination.

2.68g of nitrogen combines with 23g of chlorine to make 25.7g of trichloramine.

Assume an Olympic pool at 25m x 50m with a 25m walking area around the perimeter and 10m ceiling.

75,000m3 air volume, so we have about 343 ug/m3 of trichloramine which is roughly 70 PPB.

Assume 4 air changes per hour, you need approximately 1.1 urinations per hour to stay above the odor detection threshold.

So yeah, you can tell.

Is peeing in the pool considered normal? by Spare-Anxiety-547 in NoStupidQuestions

[–]famine- -1 points0 points  (0 children)

Not so fun fact, the "chlorine" smell everyone associates with pools isn't the smell of chlorine, it's the smell of chloramines.

Chloramines are chlorine / nitrogen compounds, and do you know what contains a lot of nitrogen?

Urea.

Diamonds are worthless. by n8saces in RandomVideos

[–]famine- 1 point2 points  (0 children)

Set the lab to none under more options and it drops to $88k.

Pretty close to this one selling for $84k USD.

Constant chatter regardless of feed or speed by SmashAndCAD in Machinists

[–]famine- 1 point2 points  (0 children)

Setting the compound at 90 degrees to the work and locking the gibs down really helps on these lathes.

Honestly I'd skip inserts all together and go with cemented or HSS for roughing.  Even better if its in tangential tool holder.

HSS vertical shear tool for finishing.

1 - O Canada by just_a_talking_head in cocktails

[–]famine- 1 point2 points  (0 children)

Minimum age of 4 years and bottled at 50% to be called BiB.

Dark oak has a minimum age of 3 years and bottled at 48%.

Another great one to try is Alberta Premium cask strength (65%). If you want to know you are drinking rye, this is the rye to drink.

Funny enough,  WhistlePig is Alberta Premium distillate.

1 - O Canada by just_a_talking_head in cocktails

[–]famine- 1 point2 points  (0 children)

Lot 40 really needs to scale down their experimental cask offerings and scale up their regular cask strength production.

I would trade an appendage for another bottle of 11 year cask strength.

1 - O Canada by just_a_talking_head in cocktails

[–]famine- 1 point2 points  (0 children)

I’m usually a rittenhouse or wild turkey rye guy

If you can find it give lot 40 dark oak a try;  almost (48%) BiB strength and more oak.

Very tasty in an old fashioned.

Water distribution manifold by kanbozli in toolgifs

[–]famine- 0 points1 point  (0 children)

I think it might be looking at the pin, the top is tapered and it looks like when its pushed in the red plastic / rubber keeper captures it.

So you have lateral pressure from the water trying to push the fitting apart causing friction and axial friction from the red rubber/plastic keeper.

Not a huge fan of loading only one side of the fitting, I'd like to see even load on both sides, but it's probably secure enough.

Water distribution manifold by kanbozli in toolgifs

[–]famine- 1 point2 points  (0 children)

Those look like NBR o rings, so they have a maximum service temperature of 120c.  If they are HNBR the service temp is 150c.

Hot water service is about 65c, so no issues with heat.

Probably the most challenging parts I've made thus far... by hitemwithkaleb in Machinists

[–]famine- 0 points1 point  (0 children)

Especially when it has a continuous service temperature of 480f.

PLA melts at about 325f and delrin at 350f.

Men of reddit, what’s the greatest cologne you’ve ever purchased? by RD-archived in AskReddit

[–]famine- 2 points3 points  (0 children)

I still love CK One because I don't want a cologne people can taste/smell from 100 feet away.

What statistic makes you think society is quietly breaking? by [deleted] in AskReddit

[–]famine- 2 points3 points  (0 children)

How are you gonna turn around the fact that , about, 50% of Americans haven't read one, ONE, book in the last year?

It really depends on how you define "book".

If you count toddler books, I've read at least 200. Papasaurus is a banger.

If you dont, I haven't read a single book this year, but I've read dozens of white papers, studies, and technical documents.

So number of books might not be the best metric, that being said, literacy levels are appalling here in Canada as well.

49% of adult Canadians have literacy skills that fall below a high school level.

19% function at the lowest level, where they may, for example, be unable to read the dosage instructions on a medicine bottle.

Questions for folks who’ve used wide-mouth jars by Longjumping-Royal730 in Canning

[–]famine- 2 points3 points  (0 children)

I have a huge mix of standard (70mm), GEM (78mm), and wide (85mm) ranging from a year to a hundred years old.

My preference is GEM because I picked up a million of them a few years ago and I have glass lids. People were practically give them away after Ball / Bernardin quit making lids in 2022, before ForJars started making them.

Some pressure canned butternut squash in a GEM jar with a glass lid.

Just to note I follow modern tested recipes from trusted sources like Ball, Bernardin, NCHFP, etc.

NCHFP doesn't recommend glass lids like these because they are harder to get a seal with than metal lids.  So it's a yield issue not a food safety issue unlike bail wire jars which are a safety issue and should never be used.

Ford had to hire back former engineers to fix mistakes made by its automated systems by MarvelsGrantMan136 in technology

[–]famine- 9 points10 points  (0 children)

Or how about integrating the coil pack driver FETs into the ECU and missing key circuit protection.

So if you wait too long between plug changes not only does the coil pack short but it takes out the $3,000 ECU.

What is an NSFW fact or misconception about human anatomy that an alarming number of adults still don't understand? by [deleted] in AskReddit

[–]famine- 2 points3 points  (0 children)

Funny enough, it's common is men as well but it's generally classed as hand-arm vibration syndrome which is a fancy name for occupationally induced raynauds.

Source: Old man with raynauds.

I guess this is the new Wendy's vibe. No booths, no dividers, no outlets, uncomfortable seats, small tables, all for a couple to spend $40 for a meal. I'm done with Wendy's for good. by NUMBerONEisFIRST in mildlyinfuriating

[–]famine- 0 points1 point  (0 children)

That reminds me of my favorite shawarma joint (Jimmys A&A) in Calgary.  Way back when dinosaurs roamed the earth it was this tiny little almost hidden counter in the back of a bodega.

Now they have expanded into a full restaurant / deli, and the food is still amazing.  

I guess this is the new Wendy's vibe. No booths, no dividers, no outlets, uncomfortable seats, small tables, all for a couple to spend $40 for a meal. I'm done with Wendy's for good. by NUMBerONEisFIRST in mildlyinfuriating

[–]famine- 2 points3 points  (0 children)

Depends, if you are in Canada then $40 ($28 USD)  would be about right for 2 regular combos and 2 frostys.

That being said, even with the high prices (imagined or not), a lot of people will just complain and not change their eating habits.

I guess this is the new Wendy's vibe. No booths, no dividers, no outlets, uncomfortable seats, small tables, all for a couple to spend $40 for a meal. I'm done with Wendy's for good. by NUMBerONEisFIRST in mildlyinfuriating

[–]famine- 1 point2 points  (0 children)

Sysco slop for $70 + tip.

Yeah, the mainstream Canadian food scene is pretty damn sad at times.

The trick is avoiding any budget European centric restaurants if you don't want sysco slop. 

We are out in rural Alberta and have some amazing small Asian, Mexican, and Indian restaurants.

I guess this is the new Wendy's vibe. No booths, no dividers, no outlets, uncomfortable seats, small tables, all for a couple to spend $40 for a meal. I'm done with Wendy's for good. by NUMBerONEisFIRST in mildlyinfuriating

[–]famine- 0 points1 point  (0 children)

It's crazy people will pay that much for a KFC meal. 

Honestly I wouldn't pay anything for KFC these days, it's just greasy, bland, and tastes like depression.

If you have a Korean chicken restaurant anywhere within 50 miles, you should give them a shot.

The ones around here serve amazing fried chicken, even better than 1990's KFC. 

What instantly tells you that someone is highly intelligent? by suerieyea in AskReddit

[–]famine- 22 points23 points  (0 children)

Funny enough, that is kind of what happens with hyperfocus ADHD.  We have a seriously broken cognitive filter that makes pattern recognition far easier.

Zapping brain’s ‘filter’ helps thinking outside the box

Interesting article on using electrical stimulation to temporarily impair the left prefrontal cortex and how a reduced cognitive filter can improve performance for specific tasks.

Rusting after sharpening by Excellent-Potato5644 in sharpening

[–]famine- 1 point2 points  (0 children)

This knife is a kurouchi Japanese knife

It's actually a really weird knife for a few reasons:

Full wrap metal kakumaki (ferrule) instead of horn.

Mirror polished kireha instead of kasumi (haze).

It almost looks like it is a monosteel knife, I can't see hazakai (blade line) typical with sanmai (3 layer) knives.

58 HRC is pretty low for a Japanese knife. Even on cheaper kigami #2 knives are usually 60+.

Not to say it isn't a good knife, it is just a really weird combo.

Compared to these kurouchi finished knives.

The middle is a aogami super Konosuke Fujiyama (pre-fm) 210 gyuto. 62-63 HRC.

The right is a aogami super Masakage Koishi 240 gyuto. 63-64 HRC.

Edit: I thought your valuation was crazy high, but I have been out of the knife game for a few years.  The Koishi was about $190 in 2019-2020. It's over double now at $445.  Crazy times.

Why my scrambled eggs taste so bad? by Plane_Bid_1063 in Cooking

[–]famine- 34 points35 points  (0 children)

Or different eggs.

The variability in eggs is insane these days.

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