plantteacher

A chemist told me rust does not spread. The top of my refrigerator gives me some doubt. It’s covered in these spots. The center of every spot is a small break in the paint, but the rust all around those spots is on top of the paint.

I’m trying to practice heating my body, not the whole room. The main problem is cold fingers when using a keyboard. Fingerless gloves are insufficient. So I figured a heat lamp would be ideal for this. And it turns out it’s been done.

I’m nixing that particular device though because the light is not red (thus not good for late night usage). It’s also only sold online and I will only buy local. The linked Beurer heat lamp is a “medical device” intended for humans. It looked suitable for my purpose -- then I saw there is a timer with max 15 min. What is that about? Is that for safety or for convenience?

I can imagine 15 min being enough for pain relief but my use case requires keeping my hands warm for hours. Pet stores sell 150 watt IR heat lamps for reptiles just as a standard bulb, thus would go into a desk lamp without a short time limit.

The linked device is 300 watt. That’s good but it has no intensity control. A normal light dimmer on the A/C line would solve that. But I wonder:

• is long-term exposure to IR heat harmful?
• if not, should I be avoiding medical devices and looking in pet shops or restaurant supply shops for IR heat lamps, to avoid the timers?
• are there IR lamps for medical purposes that have longer timers?

Bit nutty.. or it could work if the mouse is not needed much→ http://i.stack.imgur.com/bbE42.jpg

There seems to be widespread consensus that cooked turkey is only safe 3—4 days in the fridge. I’m on day 7 and it has the wrong odor. Can it be salvaged?

I am certain that I can kill all the bacteria. But really the interesting question is whether the type¹ of bacteria that likes cooked turkey produces heat-resistant toxins.

These articles say you can kill all the bacteria by cooking:

• https://thetrashcanturkey.com/does-cooking-a-turkey-kill-all-bacteria/
• https://stellinamarfa.com/meat/does-cooking-a-turkey-kill-the-bacteria/
• https://www.chefsresource.com/can-you-cook-bacteria-out-of-turkey/

So they all imply it’s safe to re-cook, but they neglect the critical question about toxins. Any ideas?

① stellinamarfa: “One turkey can contain Salmonella, Clostridium perfringens, Campylobacter, and other germs”.

Are those the kinds of bacteria that produce poisons?

I bought some quite cheap avocados at a street market. Usually exceptionally cheap produce from my local street market is cheap for a reason, but I like to gamble. The minor flaw with these was they were small but had a huge pit, thus not much flesh. And the peels were really thick, stiff and brittle.

One of the avocados I used right after buying had proper color (lemon close to the pit and lime to green close to the peel). Normal, but slightly stiff flesh which implied a bit unripeness. I think the coldness slows or prevents the ripening process.

2—3 of them got increasingly brown, not green, close to the peel. Is that spoilage? I tasted a bit and it had a nice smokey flavor. I did not eat the really dark brown areas but I’m not sure what I’m dealing with. Is it oxidation? The peels are so thick I doubt it could be. Is it spoilage? I would certainly not eat any black areas or with the white mold.

But I have to say the brown smokey parts were quite tasty. So far I got away with it. After a search I see some folks cut avocados in half and smoke them in a smoker. The ones I got apparently achieved that naturally.

I put an aluminum wok lid in the dishwasher and it came out with black marks on it. I’ve also seen other aluminum cookware come out with some kind of white powder specs on it.

So apparently aluminum is dishwasher unsafe. But obviously it’s not the water that’s the problem. It must be the detergent. So the question is, what can a lazy motherfucker like myself do? Why don’t I see aluminum-safe dishwasher detergents on the shelf?

Possibly related: Bailey’s creme liquor turns black underneath an aluminum cap. Is that a chemical reaction or spoilage, or something else?

Not quite sure if this qualifies for biohacking. I suppose it is since a syringe is not generally in itself biological.

Here is a more recent article (since BBC is talking about it today):

https://www.sciencealert.com/promising-new-malaria-vaccine-can-be-injected-by-mosquito-bite

Here is a more recent article (since BBC is talking about it today):

https://www.sciencealert.com/promising-new-malaria-vaccine-can-be-injected-by-mosquito-bite

I always thought no good comes from mosquitos, as they are a parasite that is wholly detrimental to other organisms. If that whole specie were to go extinct, I would celebrate. Now I have to reconsider.

I also have to wonder how vegans take this news. It’s a case of humans exploiting non-humans, but AFAICT it’s turning a wholly harmful non-respectable organism into a beneficial one.

It is a mystery how this guy died. The symptoms sound like an allergic reaction to me. He drank ayahuasca and apparently at the same time put frog toxins on an open wound.

The article says “frog” toxins and not toad. I wonder if the journalist got that wrong because the active ingredient in ayahuasca is DMT, and DMT also happens to be present in the Bufo Alvarious toad (not frog).

Would be nice to know if it really was toxins from a frog or from the Bufo Alvarious toad. The DMT toxins secreted from the toad are enough to kill a small animal like a dog (this is the defensive purpose of the toxins) but not enough to kill a human AFAIK. Though I have no idea if it can threaten a human to smear a large amount of it on a wound which I suppose would be comparable to injecting it.

Why would he have a cut on his oesophagus? Since ayahuasca is made using tree bark (which contains the DMT) I wonder if a splinter from the bark would do that.

The ACM.org website published the work of a team at Carnegie Mellon (#CMU) which was said to include source code. Then the code was omitted from the attached ZIP file, which only contained another copy of the paper. I asked the lead researcher (a prof) for the code and was ignored. Also asked the other researchers (apparently students), who also ignored the request. The code would have made it possible to reproduce the research and verify it. ACM ~~also ignored my request and~~ also neglected to fix the misinfo (the claim on the page that source code is available). Correction: ACM replied and tried to find the missing code but then just gave up.

It seems like this should taint the research in some way. Why don’t they want people reproducing the research? If the idea is that scientific research is “peer reviewed” for integrity, it seems like a façade if reviewers don’t have a voice. Or is there some kind of 3rd party who would call this out?

I acquired a ~16 year old laptop. The mat black plastic top (back of the LCD) is sticky. At first I thought the previous owner had stickers on the back that were removed. But that seems like a bad theory now. I rubbed it with a cloth and denatured alcohol and it only got slightly less sticky, but black residue came off on my hands and the cloth. This is apparently not adhesive.. it’s the plastic itself.

What’s my best move? I don’t suppose I can do anything to re-polymerize it. I don’t care about cosmetics.. I just don’t want it to be sticky and marking anything that touches it. One temptation is to put plastic film on it, like cling wrap. But that could just make a bigger mess.

Since sauerkraut is fermented it contains probiotics to add to your beneficial gut bacteria (#microflora). I grew up eating the stuff, but never got that benefit because it was always cooked at high temps in an oven. That classic pork roast in sauerkraut is a typical New Year’s dish.

Cooked sauerkraut is prebiotic (with an E), which feeds the microflora.

So what I am tempted to conclude is that the pork roast should cook in some sauerkraut (for flavor and for the prebiotics. But before serving some cold or room temp uncooked sauerkraut should be mixed in to increase gut bacteria.

Do folks agree or disagree with this?

Unlike kimchi, sauerkraut is much better cooked because uncooked is strong and acidic. So I’m trying to get the best of both worlds. There must be a temp at which sauerkraut can brought to without compromising the microflora. What temp is it, though?

Woah.. ho.. Gotta love that clickbait title. I’ll cut to the chase though- more research is needed before you can get roach milk on the shelf. From the article:

“But today we have no evidence that it is actually safe for human consumption.”

“Plus roaches aren't the easiest creatures to milk.”