Subj : Re: Eggs! To : Barry Martin From : Nancy Backus Date : Sat Feb 29 2020 23:37:44 -=> Quoting Barry Martin to Nancy Backus on 25-Feb-2020 09:39 <=- BM>> They have a Peltier Junction (or Peltier Device) which when BM>> electricity is applied on side gets hot and the other cold. From what BM>> I have read 'only' is a roughly 20ø difference between the two sides BM>> (and as I was typing that realized I don't know what scale). If BM>> Fahrenheit "only" 20ø isn't bad for a heater or cooler: in the summer BM>> 90ø down to 70ø would be welcomed. OTOH they also indicated it took a BM>> lot of current. Plus the cool (or heat) from the 'wrong side' has to BM>> go somewhere. NB>> More research needed.... ;) If it were 20 Celsius degrees difference, NB>> that would make the Fahrenheit spread 36 degrees.... so even more... BM> The Celsius unit makes more sense than the Fahrenheit: most BM> measurement listings are in øC for international ... something: BM> standardization? Sounds right.... :) BM> I did a little looking around: need to find a unit BM> that will fit (then at a price I like!). Didn't do an extensive search BM> but appears no easy way for me to add a Peltier Junction to the BM> existing CPU/heat sink -- mechanically the mounting has stability BM> issues, Physical contact to the heat sink is minimal (heat sink has BM> fins so only a small solid surface on two sides, and that's a single BM> fin each). Remove the heats sink and mount directly to the CPU gives BM> me the mechanical mounting issues again. Seems better to look into one BM> of those water cooler type cooling units which are made to chill a CPU. Just as well to figure out that it isn't feasible before you got too invested into even the idea of using it... ;) BM>>> I mention about the coffee-flavoured M&Ms no longer available at the BM>>> store (the grocery store is 'in charge' of the gas station even though BM>>> about three miles apart). The cashier said she would try to order from BM>>> her secondary supplier: primary is the Hy-Vee warehousing but when run BM>>> out she uses her alternate supplier so would see if could order; pretty BM>>> sure would sell to other customers also. NB>>> If it's available there, even.... worth a try, though... :) BM>> That's what I was thinking, especially as she wasn't concerned with me BM>> being the only customer. NB>> True, lots of people do like coffee flavored things.... :) BM> If the weather is decent I'll drop by the gas station to see if they BM> got them in yet. Hopefully she will be able to get them... :) BM>>> Well as I mentioned above maybe at the gas station. Before talking to BM>>> Sue I had checked to see if seasonal and found Amazon had them. NB>>> Or at least had the picture of them.... Now you have me a little NB>>> more curious... if I remember, I'll look to see if our store has NB>>> them... I've seen caramel and mint, that I remember... since I NB>>> wouldn't be getting coffee anything, hadn't really paid attention to NB>>> that flavor... BM>> I don't know if I'd like a whole (or half bag -- both eating!) of BM>> caramel or mint flavoured M&M's. Between the two I'd go for caramel; BM>> mint is rather sweetish, especially in the York Peppermint Patties. NB>> They last for months or more around here... ;) I forgot to check NB>> Friday, but maybe this week.... BM> I have a sweet tooth: can resist if the package is sealed but once BM> opened..... Still some resistance available but wouldn't make it a BM> month. Things can last longer than that here... not always, but often... I did actually remember to check out what we had.... lots of different M&M flavors, but no coffee whatsoever... and Richard doesn't remember ever seeing it at our store... BM>>>> It is 'funny' how the same recipe can come out differently. A little BM>>>> more (or little less) butter/oil, A small pinch vs. large pinch of BM>>>> salt.... NB>>>> Cooking something just a bit longer or shorter.... or being just NB>>>> a little more liberal with the main ingredient(s).... BM>>> Yes: a lot of the 'tricks' with meats seems to be better quality than BM>>> the consumer generally can buy: more marbling (fat --> flavour!), BM>>> higher heat/more searing, basting in butter, etc. NB>>> Yup. And another good reason for ordering things out that you'd NB>>> not necessarily fix at home... :) BM>> The restaurants have the right 'tools' -- not only kitchen equipment BM>> but the ingredients. NB>> True.... BM> Was scanning through an article/post: what's a 'pinch' of salt? BM> Amateur cook demonstrated as amount held between thumb and finger. BM> Chef: amount between thumb and three fingers. So a 'pinch' is a lot BM> more to a professional. Well, presumably the professional might be making a much larger quantity of the item than the home cook... But it could also explain why at some restaurants we feel like we've been to a salt lick, and it destroys our enjoyment of the meal altogether... BM> ...That or another article mentioned eating out is more for special BM> occasions and not the daily event as the eating-out food has a lot BM> more calories, salt, etc. So the occasional splurge is fine and fun. One can also choose places where there is less salt, or extra calories, etc... like our favorite Japanese place... There are some places, though, that would have to be an occasional splurge, but we do have enough good choices that it's almost a non-issue for us... :) NB>>>>> ... Foods labeled as "cheese food" must now be labeled as "fake NB>>>>> cheese" BM>>>> I happened to glance at the lable of some smoked cheddar the other BM>>>> night: it said 'cheese food'. Didn't take the time to find out why BM>>>> but might later. NB>>>> Generally it means that it was made from smoked cheese, but had other NB>>>> things added to it for whatever reason... so it will spread instead NB>>>> of needing to be cut.... to make it stretch... or whatever.... BM>>> This cheese would rip toast if one attempted to spread it but is BM>>> softer that regular cheddar cheese. NB>>> If you let it come to room temp first would it still rip toast....? BM>> I'm thinnking yes but haven't done the full experiment. Did let the BM>> cheese food warm up a bit and it didn't seem to loose too much of its BM>> solidness. NB>> They do say to let cheese warm up for at least an hour.... If it still NB>> isn't getting very spreadable, then maybe it wouldn't be... and the NB>> additives are only to make it stretch, not make it more spreadable... BM> Slightly warmed cheese from the refrigerated temperature does taste BM> better. Don't think my smoked cheddar cheese food was designed to be BM> spreadable. Do remember looking and the top label said 'cheese' and BM> bottom one had 'cheese food'. Of the two, I think I'd believe the bottom one... and would check the ingredients list to see what had gone into it..... :) BM>> ... The four cat food groups: Dry, Canned, Natural, Yours. NB>> How true... at least for some cats.... ;) BM> And probably some dogs. True... :) BM> ... A man played the organ in his garden to get organically grown BM> food. That's an interesting take on it.... ;) ttyl neb .... Come on over for BBQ said Pooh as he eyed Piglet hungrily. --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - http://www.tinysbbs.com (454:1/452) .