Some beans are meant for eating green and whole, some are meant for eating freshly shelled, some are meant for shelling and drying, and some are a double or triple threat.

If you grow a bean that’s meant to be cooked in the pod, you need to pick relatively early, otherwise they can get stringy.

If you pick a bean that’s meant to be dried too early, they will be underdeveloped.

Try to find out what type you have. Judging by the fact that they are so long, and that you bought them from a grocery store, I’m going to guess that these are yardlong/snake/noodle beans from H-mart. A quick read on those shows that they are normally eaten young and whole as a green bean. If you have some that are really big, they might be too far along, and you’ll need to wait for them to fully develop so you can shell them.

Tl;dr, like the other commenter said, you picked too early and too late.

“Genuine leather” isnt technically bad, it’s just a very broad and not useful term.

It literally just means exactly what it says, that it’s not fake leather. You could take full thickness of a hide and label that genuine leather (though “full grain” would be a better descriptor). You could also take a bunch of suede scraps, glue them together, and coat it in polyurethane to look like a full grain, and label that “genuine leather”.

You might have an actually decent leather. Nowadays, since people are more savvy to the meaninglessness of the term, reputable leather goods are typically not marked “genuine leather” since it has a negative connotation, but maybe not when you bought your wallet.

Top grain leather has basically had the very top layer sanded down to remove any imperfections.

Thats actually nubuck or “corrected grain”. “Top grain” without any modifiers on it shouldn’t have anything taken off the top.

Well, time to stop using cordura on my projects, lol. There are many fabrics that perform better and weigh less now, anyway.

Let’s hope the Avient corporation (dyneema) and Bainbridge international (challenge sailcloth) are better than Koch (it would be hard to be worse).

I grew up near a road that I swear did the opposite of this. Drive the limit, and you hit every light, drive 5 over the limit, and you get endless green. Didn’t help that the road was a horrible stroad that visually facilitated cars going easily 20 over. Coincidentally the local police also kept like 75% of the on-duty cops on that road.

Light timing has got to be really complicated, so the approach seems like it couldn’t work everywhere, but where it can be implemented, it seems like a no brainer.

And if you buy one of those adapters, buy a 5 pack of them, and put them everywhere that’s obvious. They are small and easily misplaced

Sumatra in general is pretty polarizing. Sumatran coffee is usually wet hulled. Basically, instead of drying beans with the parchment on, which protects the bean from oxygen, they remove the parchment while the bean is still wet. This lets them dry the coffee quicker, but it oxidizes.

It’s almost like a pu’er tea compared to regular black tea.

In a similar vein is monsooned coffee from Malabar (southwest india) where it’s exposed to rains for a while after drying. I probably won’t like it, but I want to try it.

Parmesan, in particular, is a really hard cheese to emulsify, mainly just cause it’s dry. “Traditional” Alfredo (as in from the original restaurant that gave it it’s name), was made with young parmesan. To be parmesan (well, Parmigiano Reggiano), it has to be aged at least 12 months, but at least where I live, it’s usually sold aged at least 24 months. This means drier, and even more difficult to emulsify.

If you can get really young parm, use that, and also make sure to grate it really finely. I often get lazy and grate it on my box grater, and it won’t work well. It only works well if I use a microplane.

If you care about traditional ingredients, but not methodology, you can pull some pasta water off to the side, and keep it hot, but not boiling, and stir in the parmesan bit by bit. It helps greatly if you add sodium citrate to the water before adding the cheese. After the cheese has turned into a sauce, you can throw in some butter.

Parmesan doesnt really “melt” since it is too low moisture. To make a sauce, you are basically trying to dissolve the proteins into a liquid, which takes some time, and you can’t rush it by cranking up the heat.

I want to try tasting them side by side. A pecan is a type of hickory, and there are 5 or so other types of edible hickory nut, too. We also have another type of walnut called a butternut, or white walnut, too. You can buy juglans nigra nuts, but I dont think you can buy any of those other species.

I think juglans regia is what you have in France, but there are probably many different varieties since they have been cultivated for many years in many different countries for nuts and wood.

Juglans nigra is grown in France as a street tree and for timber, so you might be able to find some nuts yourself with a tool like iNaturalist.

https://www.researchgate.net/publication/341616810_A_review_of_black_walnut_Juglans_nigra_L_ecology_and_management_in_Europe

Not exactly. The specific heat of ice is about half of the specific heat of water.

So 6 tonnes of urine at 37°C would take 12 tonnes of ice from -37°C to 0°C.

That’s still ice, though, and it takes way more energy to thaw ice that to warm ice from -37 to 0.

Actually, I’ll just do the math.

6 Mg piss * 37°C * 4.18 J/g°C = 929 MJ

Let’s say ambient ice temp is -20°C.

20°C * 2.05 J/g°C * X + 333.55 J/g * X = 929 MJ

X ~2.5 tonnes of ice melted.

Not too bad. I suspect the change in albedo is the real problem.

Juglans Nigra (eastern black walnut) which is probably the most widespread walnut in north america, though there are like a half dozen other species.

Probably also what you’d see labeled “American walnut” in Europe. They taste stronger than juglans regia (eurasian walnut), but the shells are way harder, so it’s trickier to grow as a crop.

Looking at walnut jam, it looks like it might be a lot of work, but maybe I’ll try next year. https://foragerchef.com/cooking-with-green-walnuts/

This is a good video on it. Around 12:30 specifically goes over the old British man version.

https://www.youtube.com/watch?v=Q0yL2GezneU

You ever hear a posh British man from the early-mid 1900’s talk? The US valley-girl vocal fry has nothing on CS Lewis.

Finnish is probably the most deep-fried language, though.

Didn’t realize that! I just unchecked some of the things I don’t care as much about. Guess I could have just slid them down the priority list.

after every statistical review over the last hundred years of reviews of statistical data, your claims do not bare out.

Can you link one of many statistical reviews that you are mentioning?

Is that like a fork of StreetComplete (or the other way around)? My problem with street complete is that it decides priorities for you in terms of what info to ask you for. Like I dont care much about reporting road surfaces and lane lines, but I’d really like to contribute to mapping of hiking/biking trails, and things like water sources. I know you can do that kind of thing via web interfaces, but I like the way street complete makes it easy in an app.

I suspect that the accuracy of such devices likely won’t be able to outmatch the built-in mechanisms your body uses to optimize hydration (i.e., thirst). Sodium is a little trickier, but honestly, most people dont need to worry about sodium until you get to full day events, and in that case, you also have cravings for salt when you need it.

Best thing that I think you can do is weigh yourself naked with any flasks/food before a run, and with any empty/partially consumed flasks/food after a run. Just make sure to dry your body off as well as possible. It’s probably only worthwhile on your longest runs where you might lose a couple kilos of sweat. Theoretically, you also exhale mass of co2 from whatever calories you burn, but that should be minimal compared to your sweat.

Good article. He keeps focus on the transit itself, which is certainly a stylistic choice, but I can’t help but mention that there are a couple things I’d add to an article like this.

1. Transit can obviously be expensive, but even expensive transit is monumentally cheaper than roads. The example of the Toronto subway expansion serving 61k people for $344m works out to $5,639 per person. In this comment, I calculated the cost per person for roads in a random rural county at $432,000 per person.

2. He lightly touches on this, but often a huge driver for cost is the automatic assumption that transit cannot touch an existing right-of-way being used by car traffic. If you start with the assumption that you can’t just take a couple lanes away from a road to build something at grade, you’ve likely already upped the cost by an order of magnitude. The cost of the decision to preserve car travel lanes should not be considered a cost of the transit project, it’s a cost of the personal automobile project.

Velosock is a brand I’ve seen. It’s more meant for sheltering bikes on a car carrier, so they are more conformal to deal with wind. They are really expensive, and the normal versions aren’t even water resistant. The mid-level version is water resistant (but not water proof). The most expensive version is allegedly waterproof, but it’s hard to make a stretchy fabric waterproof, and it needs to be stretchy to fit a variety of bikes and be able to withstand wind loads.

I think it wouldnt be too hard to DIY a cover that would be good for a parked bike. Something like a silnylon fabric is very lightweight/packable and plenty waterproof. For example, I have a poncho I made from 1.2 osy (42 gsm) silnylon that I think would work well for a bike tarp. You could just do a single seam to make a square tarp and put some grommets on the corners for ~$50. Should weigh ~300 g.

Part of the problem, though, is that rain means 100% humidity, and even if you’ve covered the bike, there will likely be condensation on the metal.

Yes, but there is incredibly strong evidence that mask wearing does reduce transmission rates. I haven’t looked (so definitely correct me if I’m wrong), but I suspect that lid closing likely does not have strong evidence for decreased transmission.

One factor that I think likely weighs heavily into this is that public toilets, where you could be exposed to particles from a stranger dont have lids usually, and they have a much more violent flush, while home toilets are mostly just used by your own household.