Okay.
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Not sure you can get 4000 F from wood. However, you can convert the wood to charcoal and then youâre in that ballpark, at least with a decent air blower.
Catalytic converter, not sure itâs worth the bother. Better get a pure CO2 from some other source, for a shield gas/inert atmosphere/beer foam/whatever else it is good for.
Mmmmmm⌠thatsa fine-a spaghetti!
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Okay, where can I get loads of this (other than Titan) so I can show @othermichael a thing or two about cooking kebabs.
(Is it poisonous?)
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At room temperature, dicyanoacetylene is a clear liquid.
Vermouth, stat!
Heh. The âHuman Computer Interface Designâ class I took in grad school had a group project to design a microwave oven control panel.
That was some project. There were four or five of us. We interviewed people about their microwaves (in their homes!), videotaped people using a mocked up (Java?) interface (sticking a green index card labeled SPINACH under the monitor), and working through involved exercises and models.
We ended up with a pretty sparse interface.
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Oy. Preach.
Power? One to ten. Ten what? Look at the back of a bag of popcorn and it tells you how many minutes in a XXXX Watt microwave, but I canât punch in desired wattage? Câmon. Hell, half the time max. power isnât printed anywhere in or on the appliance, and I have to find the manual online. (Iâve never owned a microwave, it seems to magically show up in my apartment by action of landlord or roommate.)
I can see why most people arenât fans of your idea of using a data driven process to make an Eggo Waffle, but I think people donât realize how much they actually want more fine-grained control, but no one has ever given them the option to try it out, and instead they give them nigh-useless settings like âPopcorn,â âPotato,â and the inexcusably cryptic and mysterious âPoultry.â Iâm waiting for someone to say that Apple product philosophy should be applied so I can jump down their throat. Apple would give you two buttons, no variegation, but the ability to scroll painfully and endlessly though options.
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Very likely yes. Something so reactive and with such groups cannot be non-poisonous. The electron structure itself feels like an open mouth of a deceptively little snake with big death crammed inside.
Also, its burning temperature can be quite overestimated. See comment 1.
And, donât bother sourcing this. Just go with electric arc. Arc flashes have recorded temperature of 20,000 'C (36,000 F). In sustained operation youâll get less but still enough to melt tungsten.
If you need less, a solar furnace can go up to 3000 'C.
On the other hand, if you want more, a Z-pinch rig can go to two gigakelvins.
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Finally, the perfect pizza in 0.02 seconds.
(Iâm honestly gonna look at some solar rigs)
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Wouldnât work. The energy has to get time to flow into the depth of the material. If it is delivered from the outside, in case of too high delivery rate (e.g. femtosecond laser) you can end up with a cloud of superheated plasma and cleanly ablated spot with intact underlying material.
But with suitable deep-heating assistance, maybe combined radiated and microwave heating, the pizza could be made in give or take ten secondsâŚ
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Science ovens! That must be what they use at Aricibo.
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Holy shit. I finally see what youâre doing here.
Now figure out a way that I donât have to wait for dough to rise, and I will give you all my money.
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Preparation in a high pressure CO2 atmosphere, so once depressurized the material foams up?
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What do you think a 10k watt magnetron combined with a venturi propane flame would do? Would it have to be shielded?
You havenât answered the implicit question: can we use it for cocktails?
Well, there are two rise periods, but I canât remember why. I think one is to help the starch soak up the moisture and something something gluten.
The plasma will absorb the microwave energy and become hotter. Should work quite well. The flame itself should be able to serve as shielding; would need to be tested.
Iâd say yes. The question is how exactly, but we can discuss it over a couple cocktails.
Iâd have to check the technology of bakingâŚ
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I could tell you but thenâŚ
Ah, screw it. Denaturing long starches into fermentable sugars, while providing additional flavor (since our tongues canât taste long starches).
Alpha and beta amalayse are the primary actors here. And if you like food science I can give you a quick experiment that will blow your mind.
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I actually have this book.
Iâm going to give you a relevant page and summarize the gist: One rise is to allow glutenins to unravel and the other is to actually allow fermentation.
ETA: Come on you guys⌠we can totally make an instant pizza device happen.
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My previous microwave and the one we got my mom were both like this. They actually had two knobs - one for time, one for power, no buttons, nothing to read.
My current one has lots of buttons, but what I mostly use the âAdd a minuteâ, âsensor reheatâ, âcook frozen vegetablesâ, and occasionally the number and start/stop buttons, for things that need longer times or short non-integer numbers of minutes.
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