Subj : Eggs! To : Nancy Backus From : Barry Martin Date : Sun Mar 15 2020 08:09:00 Hi Nancy! BM>> So when we kill off Daylight Savings Time can we also switch to BM>> Celsius and metric to get everything consistent?! NB>> The trouble with that is, DST is the problem, so killing it off would NB>> return things to normal... But the different units aren't intrinisically NB>> bad, no matter which one is using, so it would require more getting NB>> used to and changing thought patterns... Or some of us oldtimers would NB>> at least have to get used to thinking in both sets of units.. ;) BM> And most people/the general population probably has had no contact BM> with the Metric System other than High School science so no real BM> comparison. Sure, will be trial to convert -- ....OK got a phone call BM> and lost my train of thought. NB> Did you find it yet...?? Ooooo!!! NB> If the weather people on radio and NB> TV gave the temps in both units, one might learn to associate the NB> two... Hospitals tend to use Celsius, so I learned that 37øC is NB> 98.6øF, or normal body temp... and 0øC is freezing (32F) and NB> 100øC is boiling (212F)... those touchpoints I've pretty much NB> been able to retain... ;) Mostly one just needs exposure so that NB> more are familiar in the setting... :) A while back there was a bit of an effort to the speed limits converted so some highway signs had both units; speedometers generally have, though the metric display was smaller and seemed like a colour which started to blend in with the background. As for temperature, the Celsius scale for me is almost the same: 0ø, 100ø, sort of remember the 37ø. I basically would need a need to switch, though "the U.S. is converting" would be enough for me in this instance. More than enough reminders to stick with the quirk and odd Imperial measurements! BM>>> I did a little looking around: need to find a unit that BM>>> 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. NB>>> Just as well to figure out that it isn't feasible before you got too NB>>> invested into even the idea of using it... ;) BM>> Right. I'm thinking it's something that would work, just not patched BM>> together like I was sort of wanting to do. NB>> Some things just don't patch together as easily as one might like NB>> them to... ;) BM> And I did go into that check with that in mind: more to see what was BM> out there and maybe get lead to a different kind of cooling. Ends up I BM> was reminded of a major issue: the "AMD approved" heatsinks are made of BM> aluminum which is not nearly as good a heat conductor as copper. So BM> need to look further for a copper heatsink: need to make certain fits BM> (socket size). NB> So that might not even be available for the use you want it NB> for... There are copper heatsinks out there which will fit. I'm sort of at a standstill trying to figure out what to do: over in another conference I put up a question about a problem I had with when inserting a USB device (usually thumbdrive, but that's what I plug in about 90% of the time) will randomly lock the computer, and I thought possibly static electricity so try to discharge/equalize. Then there were times when just touching the case and a static discharge could cause the system to freeze. Potentially bad ground inside -- good luck on finding! Also could be a problem with the case, with the front panel USB add-on.... Half-thinking to rebuild and so maybe put in a water cooler type of CPU cooler - spend the money for a copper heat sink towards the 'super cooler'. BM>> Hmmm: get a bunch of the bigger Peltier devices like I saw at the BM>> surplus electronics site, they come with fans mounted - cut a hole BM>> in the wall up here to mount -- cool the Computer Room??!!! NB>> That could be an interesting experiment... ;) BM> Now if only could run off solar power!! ...During the Master Bedroom BM> construction I did run a cable from the basement to the Storage Area BM> but don't think it'll work: specifically for low voltage runs. Well, BM> the solar charger thing does put out 12v, but I think the current BM> needed by the Computer Room Wall Peltier Cooler is more than the BM> solar charger could supply! NB> An interesting theoretical project... ;) Too bad the window has that UV block! NB>>> Things can last longer than that here... not always, but often... I NB>>> did actually remember to check out what we had.... lots of different NB>>> M&M flavors, but no coffee whatsoever... and Richard doesn't remember NB>>> ever seeing it at our store... BM>> Maybe I better check that "Best By" date before purchasing! NB>> That might be a good idea in any case.... who knows how long they sat NB>> in some dusty corner in the warehouse before they were dragged out NB>> to send to the convenience store/gas station... ;) BM> Hmm: why is this label saying "aged" on the bag? NB> "Aged" is better with cheeses, wines and single malts... ;) NB> Candy, not so much.... ;) Hey: why are all these chocolates white?! BM>> I do recall eating out and the gravy had too much salt in it. Wasn't BM>> to the salt lick stage but definitely too much. NB>> That's a shame... I'd probably have to scrape at least some of it NB>> off... unless it was needed to mitigate excessive dryness of the NB>> meat or potatoes.... BM> To my taste buds the amount of salt in the gravy was noticeable but BM> not quite to the point of needed to be removed. I think the meat and BM> potatoes were fine - had better, but.... NB> Sounds like a restaurant that wouldn't make the A list for us... NB> ;) "Oddly" haven't been back. Will probably give a second chance eventually. BM>> I did scan the list and looked to be due to a few preservatives and BM>> flavour enhancers to create the 'smoke' creating the need to be BM>> labelled as 'cheese food'. The smoked cheddar cheese (food) is BM>> something I get occasionally, as something different. NB>> You might be able to find naturally smoked cheeses... those wouldn't NB>> have all that extra stuff.... BM> True: will check out later after the store's remodeling settles some. BM> The Deli area is mostly done while the dairy area is about to be done. BM> I only buy smoked cheese every few months -- sort of a treat. NB> The Deli might well have some if you get the hankering before NB> dairy settles... does/did your store have a special cheese NB> department....? They used to -- now I just have to find it again with the remodleling! Plus I need to create a list or something for flavours and maybe consistency, etc.: don't want a quarter-pound of Limburger!! BM>>>> ... The four cat food groups: Dry, Canned, Natural, Yours. NB>>>> How true... at least for some cats.... ;) BM>>> And probably some dogs. NB>>> True... :) BM>> The other night on _Shark Tank_ someone pitched flavoured powders to BM>> alter the taste of dog food: pizza, taco, barbeque, etc. ..."You get BM>> tired of eating the same thing, so does your dog" type of pitch. A BM>> little surprised no one suggested a line for cats to expand the market BM>> base. NB>> Cats can be a lot more finicky... and more likely to turn up their NB>> noses at a different flavor.... ;) BM> That could be the reason for not pitching it towards cat owners. NB> Yup, they'd probably know better than to listen... ;) Never had a cat so not really aware of what they eat other than "cat food and mice". Dogs, I had two. First one when I was in late elementary and junior high and he was happy with his kibble, the occasional "Gaines Burger", and the occasional special occasion bit of human food. Second: she was happy with her kibble but did require one bite of human food when we were eating dinner. BM>> I was also thinking could be something for the poor college student: BM>> shake on their rice or pasta. I might even have considered it for my BM>> "Rice-and Lunches" at the store: I was always adding a little of this BM>> and a little of that to alter and vary the flavour. NB>> Depends on what was in that flavored powder... if it was natural NB>> spices and such to get those tastes, maybe it would be useful in that NB>> instance... but a lot of fake flavors could make your food taste NB>> pretty nasty.... might also be excessively salty, as we were saying NB>> above... BM> Why am I thinking "Ramen Noodles"?! (Never had any.) NB> I've had them on occasion... and used the seasoning packets in NB> much larger amounts of rice on occasion, like a bouillion cube... NB> :) They can be pretty salty.... So I've heard. Read where use half a packet of the seasoning and use the rest for something else. NB> ... You agree? You may not be right, but I admire your NB> astuteness! Why thank you! :) ¯ ® ¯ Barry_Martin_3@ ® ¯ @Q.COM ® ¯ ® .... He agreed with the sign "Fine for Parking Here". --- MultiMail/Win32 v0.47 þ wcECHO 4.2 ÷ ILink: The Safe BBS þ Bettendorf, IA --- QScan/PCB v1.20a / 01-0462 * Origin: ILink: CFBBS | cfbbs.no-ip.com | 856-933-7096 (454:1/1) .