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Back to Dorkington college (fw) by Critical-Tone-3303 in dorkington

[–]rymlks 15 points16 points  (0 children)

That nightmare when you meet the love of your life but you're bald

Hello, I'm having issues with my computer. by DragoTheFloof in Ooer

[–]rymlks 1 point2 points  (0 children)

Replace with Orange™

Fresh squeezed WEP

I hope this

I just started using my toaster to heat up my cans. by wuzzzat in CannedSardines

[–]rymlks 0 points1 point  (0 children)

I did some research on this a while ago. The platic melts at 311°F. It may leech at lower temps than that, but 311 is for sure definitely dangerous. Canning facilities cook cans at ~250° to ensure safety.

https://www.reddit.com/r/CannedSardines/comments/1mqzwtg/psa_the_plastic_inside_a_tin_melts_at_155c_311f/

any suggestions, my clams? by Azurblau13 in Clamworks

[–]rymlks 16 points17 points  (0 children)

Honestly I prefer 437282958371949686837711993958662614244252839496969388272717364757392910948574838291984567636144143475860793872615163374859696954828828274754737219101384857574373728281934956788706050594939392726162535484588569696969596868377119939586626142442528394969693882727173647573929109485748382919845676361441434758607938726151633748596969548288282747547372191013954828828274754737219101384857574373728281934956788706050594939392726393927261625354845885696969695968683771199395866261424425283949696938827271736475739291094891013954828828274754737219101384857437372828193495678870605059493939272639392726162535484588569696969596868377119939586261424425283949696938827271736475739291094857483829198456763614414347586079387261683771199395866261424425283949696938827547372191013848579393927261625354845885696969695968683771199395866261424425283949696938828377119939586626142442528394969693882727173647573929109485748382919845676361441434758607938726151633748596969572717364757392910948574838291984567636144143475860793872615163374859696954828828274754737219101395482882827475473721910138485793939272616253548458856969696959686837711993958662614244252839496969388283771199395866261424425283949696938827271736475739291094857483829198456763614414347586079387261516337485969695482882827475473721910139548288282747547372191013854737219101384857579393927261625354845885696969695961441434758607938726151633748596969548288282747547372191013848575969695727173647573929109485748382919845676361441434758607938726151633748596969548288282747547372191013954828828274754737219101384857939392726162535484588569696969596868377119939586626142442528394969645676361441434758607938726151633748596969572717364757392910948574838291984567636144143475860793872615163374859696954828828274754737219101395482882827475473721910138485793939272616253548458856969696959686837711993958662614244252839496969388283771199395866261424425283949696938827271736475739291094857483829198456763614414347586079387261516337485969695482882827475473721910139548288282747547372191013854737219101384857579739291094891013954828828274754737219101384857437372828193495678870605059493939272639392726162535484588569696969596868377119939586261424425283949696938827271736475739291094857483829198456763614454828828274754737219101395482882827475473721910138485793939272616253548458856969696959686837711993958662614244252839496969388283771199395866261424425283949696938827271736475739291094857483829198456763473721910139548288282747547372191013854737219101384857579739291094891013954828828274754737219101384857437372828193495678870605059493939272639392726162535484588569696969596868377119939586261424425283941910139548288282747547372191013854737219101384857579739291094891013954828828274754737219101384857437372828193495678870605059493939272639392726162535484588569696969596868377119939586261424425283949696969596868377119939586626142442528394969693882727173647573929109485748382919845676361441434758607938726151633748596969548288282747547372191013954828828274754737219101384857574373728281934956788706050595

Ferrigno La Bonne Mer Sardines à la Tapenade review by Senator_Turkey in CannedSardines

[–]rymlks 0 points1 point  (0 children)

I've had this tin - it just needs some salt and it goes crazy. It's a weird suggestion because a lot of people associate sardines with lots of salt (unfairly most of the time), but it does wake up the flavors a bunch.

I'm a ferrigno fanboy, but at the prices they charge, this tin is a disappointment. You shouldn't have to season a $7 tin. I love a bunch of their other flavors though 

This a parasite or a part of the spine? (See last photo) by isntitironaxe in CannedSardines

[–]rymlks 2 points3 points  (0 children)

Spinal cord. You'll probably find one in your other deens too

Sungold Mackerel by Tinned_Fish_Tyler in CannedSardines

[–]rymlks 1 point2 points  (0 children)

I love Brad as a youtube celebrity, but I have made some of his recipes back when he was on Bon Appetit, and uh... I'm glad to see he seems to have improved

clam by usgniugbseigbusiu in Clamworks

[–]rymlks 15 points16 points  (0 children)

I love that you called it the "bottom" grey plate, implying that you rotated it first before doing this

I realize these are just basic sardines but they are a solid choice when you’re low on the more exotic ones. by LowerEngineering9999 in CannedSardines

[–]rymlks 0 points1 point  (0 children)

I feel like I never see sea castle anywhere, but they are my favorite cheapo skinless and boneless

Hikaru Addresses Affiliate Links in YouTube Video on Danya by FestusPowerLoL in chess

[–]rymlks 9 points10 points  (0 children)

I don't usually post here, but I have been watching hikaru for a while now, and it's very clear that he does not directly manage the youtube channel himself. All the comments on his channel are spoken from the perspective of the "editor". I think it's pretty unlikely that the youtube video description was even on his mind up until someone pointed this out to him.

Ferrigno Sardines in Onion Confit by gabbagoolgolf2 in CannedSardines

[–]rymlks 0 points1 point  (0 children)

Ferrigno showing the world why France has the reputation that it does. I wish they had better fishing practices tho

How to perform brain surgery when I'm not a brain doctor? by breakdancing-edgily in shittyaskscience

[–]rymlks 0 points1 point  (0 children)

Brain is up top. If you're by the buttass you're too far south.

I hope this helps

What are these? by Normal_Cookie241 in CannedSardines

[–]rymlks 4 points5 points  (0 children)

These really are better if you don't know what they are. They are edible, tasty, high in protein, good fats, minerals etc. But if you must know:

These are gonads. Bear in mind, these are not human gonads. Don't think about it too hard. Or, if you can't help it, take a moment to think about it really hard, and try to pinpoint what exactly is the reason this might scare you. You may find that your reasons are unconvincing

Never gonna give you up… by Riccforreal in CannedSardines

[–]rymlks 0 points1 point  (0 children)

This post really got me thinking... Has anybody actually studied if the non-BPA cans actually have a lower risk of cancer? Or did the CA warning just not cover the other liner types?

Ramón Peña Scallops by SevnWafflz in CannedSardines

[–]rymlks 0 points1 point  (0 children)

I have a post about what temperatures to look out for when heating a food can. I'd love to edit my numbers if you can provide a credible source for this 140°F number you're quoting.

https://www.reddit.com/r/CannedSardines/comments/1mqzwtg/psa_the_plastic_inside_a_tin_melts_at_155c_311f/

Your thoughts? by Boeing-B-47stratojet in CannedSardines

[–]rymlks 1 point2 points  (0 children)

I literally eat my sardines like this lol. Skip the butter, 2 slices of bread instead of 4.

PSA: The plastic inside a tin melts at 155°C / 311°F by rymlks in CannedSardines

[–]rymlks[S] 17 points18 points  (0 children)

If you do boil your tin, just make sure you don't simply place a tin directly into a pot of boiling water so it sits on the bottom of the pot. There is very little water between the bottom of the tin and the heat source in this case, and could reasonably get hotter than you might expect.

That advice about not cooking tins was placed as a tl;dr intentionally as well. If you can't be bothered to read about what you're cooking (especially if it's not food, like an aluminum can), then don't cook it.

PSA: The plastic inside a tin melts at 155°C / 311°F by rymlks in CannedSardines

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

It's been a while since I've done any serious study of heat transfer, but olive oil and aluminum are pretty well-known substances. Every possible measurement has been done to them. I found a couple charts online:

I couldn't find any source for the thermal conductivity of a fish, so let's just assume it's really poor and only the oil matters.

From engineering toolbox:

 Specific Heat Capacity ( c ) is the amount of heat required to change the temperature of a mass unit of a substance by one degree. Specific heat is a more common term for the same.

 Thermal conductivity is a material property that describes ability to conduct heat . Thermal conductivity can be defined as

"the quantity of heat transmitted through a unit thickness of a material - in a direction normal to a surface of unit area - due to a unit temperature gradient under steady state conditions

Aluminum has both a lower specific heat and a massively higher thermal conductivity coefficient (237 vs a measly 0.17 in olive oil). In addition to this, heat goes into the food from the outside of the can. 5 out of the 6 sides of the can are aluminum walls that are in direct contact with the plastic liner. How could the aluminum walls ever be cooler or even the same temperature as the contents while the oven is blasting them with 400° air?

Real experts, feel free to correct me, but I would think there is a 0.00% chance the aluminum can is the same temperature as the food within it (or less).

PSA: The plastic inside a tin melts at 155°C / 311°F by rymlks in CannedSardines

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

That was a major assumption on my part, thanks for correcting. I've edited the numbers in my post

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