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  2. My son made breakfast tacos this morning. Spicy Jimmy Dean sausage, onion, potato and eggs all stir fried in a giant cast iron skillet. I am babysitting the boys so they can go to Galveston for the weekend without kids. It's a rare treat for them and they have mentioned at least 3 days' worth of places they want to go to in less than 2 days LOL
  3. It's life is limited. There is no cure for the CPU Core limit.
  4. Today
  5. argggh...have to drive 500 miles round trip today AND tomorrow now if I want to see the flucking place tomorrow. Had wanted to just do that tomorrow. Gonna lose money. fluck fluck fluck! ~le sigh~
  6. Mind-controlled nanobots could release drugs inside your brain Nanorobots have released drugs inside cockroaches, prompted by only a human thought Joel Sartore, National Geographic Photo Ark/Getty By Helen Thomson A man has used thought alone to control nanorobots inside a living creature for the first time. The technology released a drug inside cockroaches in response to the man’s brain activity – a technique that may be useful for treating brain disorders such as schizophrenia and ADHD. Getting drugs to where they need to be exactly when you want them is a challenge. Most drugs diffuse through the blood stream over time – and you’re stuck with the side effects until the drug wears off. Now, a team at the Interdisciplinary Center, in Herzliya, and Bar Ilan University, in Ramat Gan, both in Israel, have developed a system that allows precise control over when a drug is active in the body. The group has built nanorobots out of DNA, forming shell-like shapes that drugs can be tethered to. The bots also have a gate, which has a lock made from iron oxide nanoparticles. The lock opens when heated using electromagnetic energy, exposing the drug to the environment. Because the drug remains tethered to the DNA parcel, a body’s exposure to the drug can be controlled by closing and opening the gate. . Mind medicine To get the DNA bots to respond to a person’s thoughts, the team trained a computer algorithm to distinguish between a person’s brain activity when resting and when doing mental arithmetic. The team then attached a fluorescent drug to the bots and injected them into a cockroach sat inside an electromagnetic coil. A person wearing an EEG cap that measures brain activity was then instructed either to do mental calculations, or rest. The cap was connected to the electromagnetic coil, switching it on when the man was calculating and off when he was resting. By examining when fluorescence appeared inside different cockroaches, the team confirmed that this worked. The algorithm could be trained to track other types of brain activity, says Sachar Arnon, a member of the team at the Interdisciplinary Center. “It could track brain states that underlie ADHD or schizophrenia, for example. It could be modified to suit your needs.” The idea would be to automatically trigger the release of a drug when it is needed. For example, some people don’t always know when they need medication – before a violent episode of schizophrenia, for instance. If an EEG could detect it was coming, it could stimulate the release of a preventative drug. Triggered release Because the bots can open and close when required, the technology should minimise unwanted side effects. Tweaking the DNA bots could also ensure they only target specific cells in the body, minimising harmful interactions elsewhere in the body. This could be done by attaching molecules to the surface of the bots that bind to specific receptors on the outside of certain types of cell. But the technology isn’t ready to be used in humans yet. To work, the setup needs a smaller, more portable method of measuring brain activity – something Arnon says isn’t far away. The team envisions a person wearing a small, hearing aid-like EEG device to monitor brain activity and detect when drugs are needed – for example, when a person with ADHD’s concentration begins to lapse. A smart watch would then create the electromagnetic field required to release a dose of Ritalin. Such a combination of devices could be used to treat depression and other brain conditions that are difficult to treat. It could also allow people to actively trigger when they want a drug to be released by summoning specific thoughts. “People could take this in all different directions,” says Arnon. “Imagine if you could deliver the exact amount of alcohol that you wanted to keep you in a happy state but not drunk. Kind of stupid, but this could happen. I think we’ve just scratched the surface.”
  7. I rearranged my whole schedule today to see it this morning. Now she wants to show it tomorrow and I have to rearrange tomorrow now too. Really hard to find a suitable apartment and I don't want to hang around my current apt too much until I get moved. Not a happy camper atm!
  8. This guy has the opposite view of phytochemicals. It's an interesting topic and I don't know who is right.
  9. They're eating baby birds! How long before they move on to.... Daily news 26 August 2016 Monster slugs are devouring defenceless baby birds in nests K. Leniowski , E. Węgrzyn & A. Wojton/Taylor & Francis By Julianna Photopoulos Some baby birds are meeting a slimy end. Voracious supersized slugs have been seen chomping on chicks in nests on or near the ground. “The actual moment of slugs predating on nestlings isn’t easy to observe,” says Katarzyna Turzańska at the University of Wroclaw in Poland. “You are more likely to come across the traces of the ‘tragedy’: dead or alive nestlings with heavy injuries, covered in slime – and often slugs’ droppings found nearby.” She and Justyna Chachulska, a colleague at the University of Zielona Góra in Poland, were studying common whitethroat birds near Wroclaw, in Poland, when they spotted a slug of the Arion genus in a nest with newly hatched chicks. The next day, the slug was gone, and the chicks were dead with severe injuries on their bodies that hinted at the slug as the culprit. . They were gobsmacked. “We couldn’t believe that the slug had killed the nestlings,” says Turzańska. “We talked to many experienced ornithologists, but none of them had observed slug predatory behaviour towards birds before.” But it turns out that this was not a one-off event: Turzańska and Chachulska found that there had also been reports of this type of behaviour before. Most of them occurred in Europe and concerned species that nest close to ground, such as the whitethroat, wood and reed warbler, and chiffchaff. A few papers described an actual attack, showing unequivocally that slugs do predate on nestlings. Others described the injuries as being different from those left by other predators, which, together with mucus trails and droppings, suggested a slug as the cause of death. But for many, this behaviour comes as a surprise. Ben Rowson, a zoologist at the National Museum Wales in the UK, says he was not aware of all these cases of slugs eating birds. Slime wave Slugs are not picky eaters: they will munch on anything from tender leaves to decomposing plants, animal carcasses, faeces and rotting paper. Some species are known to feed on earthworms and other slugs. Slugs are known to detect odours, so Turzańska and Chachulska suggest that they may be able to catch the scent of nestlings and seek them out. But there is no evidence that they do this yet. “When a slug finds itself inside a nest – probably accidentally, or maybe by actively searching for this type of food – it just starts foraging on the living nestlings using its radula, or tongue covered in tiny teeth,” says Turzańska. “The nestlings are unable to defend themselves and are eaten alive.” Surprisingly, the birds’ parents don’t seem to defend them, perhaps because such predation does not happen often enough for them to have evolved a defence response. A blackcap was even seen incubating a slug feeding on dead chicks. The culprits are the three large European slug species from the Arionidae family of “roundback slugs”: the red slug (Arion rufus), the black slug (Arion ater), and the invasive Spanish slug (Arion vulgaris). It is often difficult to work out which species of slug is responsible, but the signs that a slug attack has happened – including huge skin wounds, holes in beaks or muscles, and missing eyes – are obvious. The Spanish slug has spread to many European countries, posing threats to plants and crops. These mass invasions could also affect local bird populations. “If these invasive slugs are attacking birds, it’s one more thing that makes them unwelcome,” says Rowson. “Although we face additional foreign slug species in the UK, several of which are spreading, I think the amount of nestlings attacked by slugs would be very small compared to those by their vertebrate predators, such as magpies, grey squirrels and hedgehogs.”
  10. Niagara Falls' Dirty Nuke Secrets (Nuclear Hotseat #270)
  11. Those are beautiful! I would have thought that the freezing would have destroyed all of the plants into a slimy mess...wonder how quickly they froze.
  12. Have always meant to try eggs benedict too, but alas, my repertoire of eggs, is hard boiled, scrambled, and sunny side up or over easy. Getting close to trying soft boiled lol, but still not there yet....
  13. Bitter truth: How we’re making fruit and veg less healthy In an effort to cater to our sweet tooth, food producers are making fruit and veg taste less bitter. The trouble is, that's making them worse for us Alexander Kent By Marta Zaraska WHERE have all the white grapefruit gone? When I was a kid, they were almost the only kind around, but today white grapefruit are hard to find in my local shops, often replaced by sweeter pink or red varieties. I’m not imagining it. Thirty years ago, Florida, the grapefruit capital of North America, produced 27 million boxes of white and 23 million boxes of the coloured varieties. Today, they ship more than twice as many red and pink grapefruit as they do whites ones. And it turns out grapefruit is a bellwether of a more insidious trend. It affects much of the fresh produce aisle, from cauliflower to potatoes, tomatoes and juices. Our fruit and vegetables are becoming less bitter. On the face of it, reducing bitterness in foods sounds like a great idea. Wouldn’t it be nice if broccoli were always mild and sweet? Supermarkets are already advertising milder Brussels sprouts as “kid friendly”. But there is a catch. The same chemicals that make fruit and veg bitter also imbue them with many of their health benefits. When scientists talk about the healthiness of green tea, dark chocolate, red wine or broccoli, much of what they are talking about is due to bitter chemicals called phytonutrients. To satisfy our love of sweetness, food manufacturers are now removing many of these substances, causing some people to worry that we are turning bitter fruit and veg into the junk foods of the fresh produce aisle. “Eating fruits and vegetables without phytochemicals would in many ways be analogous to drinking the empty calories of a can of soda,” says Jed Fahey a molecular scientist at Johns Hopkins School of Medicine in Baltimore, Maryland. “Yes, you could survive on de-bittered fruits and vegetables, and they would help maintain life, but not good health.” So if our preference for sweet over bitter is prompting the food industry to strip some foods of the very chemicals that make them good for us, what’s to be done? And how can we train our taste buds to better enjoy bitter? It makes sense that as consumers we favour sweet ingredients – we have evolved to do so. Sweet foods hold the promise of a ready supply of energy. Salty food contains sodium, necessary for our bodies to function properly. Bitter, on the other hand, suggests toxicity, which is why our natural reaction is to want to spit it out. Bitter phytonutrients act as a natural pesticide, protecting plants against all kinds of enemies, from bacteria to insects and cows. Thousands of these nutrients have been identified so far, giving the bitter tang to familiar foodstuffs such as Brussels sprouts and coffee. Alexander Kent But despite phytonutrients being toxic in large doses, a growing body of evidence suggests that small doses can confer a host of health benefits. The elusive white grapefruit is a prime example. Its most prominent phytonutrient is ultra-bitter naringin, which turns out to have anti-ulcer and anti-inflammatory properties. Naringin can also inhibit the growth of breast cancer cells, and induces cervical cancer cells to commit suicide. The sweeter pink and red varieties have substantially less of the stuff. The mechanism at work is known as hormesis – simply put, it’s the idea that what doesn’t kill you makes you stronger. “The reason bitter phytonutrients are cancer preventing is that they can destroy cells. They are healthy because they are toxic,” says Adam Drewnowski, an epidemiologist who studies nutrition at the University of Washington in Seattle. One study, for example, found that eating a diet rich in quercetin, found in green tea, broccoli and red wine, might help protect against lung cancer, especially in heavy smokers. Sweet tooth And the list of phytonutrients thought to have anticancer properties is growing. It now includes sinigrin – one of a group called glucosinolates, which give the bitter edge to Brussels sprouts, cauliflower, cabbage and kale (see graphic). There’s also genistein in soya beans, sulforaphane in broccoli, plus potatoes have solanine and tomatoes have tomatine. Further explanation of the health benefits of phytonutrients may be their antioxidant properties. Antioxidant supplements have come under some scrutiny in recent years. But the thinking is that when eaten as whole foods, rather than supplements, the phytonutrients in bitter fruit and veg trigger our internal antioxidant system to kick in. “These compounds can activate the expression of antioxidant genes that do have the ability to remove oxidants and other potentially toxic compounds,” says Henry Jay Forman of the University of Southern California. A dose of the bitter stuff seems to have benefits for heart health, too. Phytonutrients in cocoa, coffee or berries can reduce the risk of cardiovascular disease – and not only due to their antioxidant and anti-inflammatory properties. They also help to prevent the build-up of plaque in the arteries. Even so, we evolved to recoil at the taste of substances that might poison us, rather than favour them for any benefits relating to cancer or heart disease, which usually affect us after we have reproduced. This aversion to bitterness is especially strong in around a third of us (see box, “Are you a supertaster?“). “Because they are bitter, for years we have been removing phytonutrients from the food supply,” says Drewnowski. As a result, what we eat today is noticeably less bitter than the food our parents and grandparents ate even a few decades ago, says Peter van der Toorn, who leads the vegetable breeding division of Syngenta in the Netherlands. Brussels sprouts are a good example. “We still have bitter sprouts on the market, but the majority of what’s introduced these days is milder.” Downgraded drinks One way growers do it is to breed the offending compounds out. In fact, humans have been doing this since the dawn of agriculture. Take tomatoes, a fruit many of us wouldn’t even think of as bitter today. One wild species indigenous to Peru can contain 166 times as much bitter tomatine as the mild varieties we normally find on supermarket shelves. When breeding and growing conditions are not enough, manufacturers can also sometimes remove bitter compounds later on, instead. They call this process de-bittering. Citrus juices, for example, naturally contain high amounts of phytonutrients such as limonin, naringin or naringenin. “Most juice manufacturers make a concerted effort to limit bitterness,” says Russell Rouseff, a food chemist at the University of Florida. One method involves passing the juice through a bead-like resin that filters out bitter molecules. This can reduce the amount of naringin in grapefruit juice by as much as 64.5 per cent. Surprisingly, home-made freshly squeezed orange juice contains on average fewer healthy phytonutrients than do commercial freshly squeezed juices. That’s because these producers scrape out more phytonutrient-rich peel oils into the drink. The more we learn about the role of bitter in our diets, the further the effects seem to reach. Drinking cocoa high in flavanols over a period of four weeks has been shown to significantly increase the presence of bacteria in the gut that boost digestion and immune function. These benefits weren’t seen with “dutched” cocoa, which has had the flavanols removed. Aya Brackett Some de-bittering processes are stripping our food not only of the health benefits bestowed by phytonutrients, but also essential vitamins. What’s more, skimping on bitter could have unwanted effects on our waistlines. “Bitter receptors, which are amazingly spread along the gastrointestinal tract and not only on the tongue, are now known to play a pivotal role in many gastrointestinal mechanisms, such as appetite regulation,” says Daniele Del Rio at the University of Parma in Italy. “Therefore, getting rid of bitter compounds, besides depriving our body of potentially protective phytonutrients, is also impairing our capacity to regulate food intake.” Many scientists working in the field believe that the food industry has a responsibility to make sure that phytonutrients are preserved in our food supply. It would be better for our overall health if we stopped de-bittering our juices and growing increasingly less-bitter vegetables, Fahey says. This would also help safeguard the genetic diversity of our fruit and veg, which is being lost “at an astonishing rate”. “Cooking, on average, decreases glucosinolates by 30%” Such a message isn’t always welcome. Some of those working in the food industry argue that they are simply responding to customer needs. Yet, as consumers become more interested in the health benefits of bitter phytonutrients, the industry is starting to offer foods enriched with these compounds. Beneforte broccoli, for instance, is bred in the UK for its high content of cancer-fighting sulforaphane. You could argue that a trend towards milder, sweeter produce is beneficial if it means people eat more fruit and vegetables. “If someone who normally only eats fresh fruit or veg once every three days now eats one a day, because of the less bitter taste, would that be a desirable outcome? I suspect that it might,” says Fahey. That’s especially true of children, who generally have a particularly strong aversion to bitter foods. Still, this approach is not ideal. “Broccoli, for example, will have a number of things that are good for health: low energy density, fibre, vitamin C. But it also has a number of antioxidant phytonutrients, and if those are bred out, the health function of broccoli will diminish,” Drewnowski says. So it would be even better to find ways to learn to love bitter food a little bit more. One approach is to start young – as with babies fed hydrolysed casein baby formula, a substance so potent that many adults vomit after trying it. Babies who are allergic to cow’s milk are given this formula, and it’s healthy but bitter. “This stuff is absolutely awful,” says Gary Beauchamp from Monell Chemical Senses Center in Philadelphia. “But if babies are fed it early in life, they don’t mind it, and they will like bitter for the rest of their lives.” That’s been borne out in research showing that kids fed the casein formula at a young age enjoy broccoli more as toddlers than those who grew up on regular, sweet milk formulas. Acquired taste With a bit of persistence older children will take to bitter, too, according to research that shows they have to be offered a new food 10 to 15 times before they start liking it. “The child doesn’t even have to eat the food. Repeated exposure is all parents need to do,” says psychologist Gemma Witcomb, who studies children’s eating habits at Loughborough University in the UK. “Children need to be offered a new food 10 to 15 times before they start liking it” Adults, too, can change their ways, not least because an affinity for bitter is partly cultural. The first sip of coffee or beer for most people is lip-curling, but many of us learn to love them because their bitterness is paired with a desirable hit: caffeine or alcohol. A similar approach could help make more virtuous bitter foods more palatable too, thanks to something called flavour-flavour learning – pairing something you don’t like with something you do like. Both children and adults who drank grapefruit juice mixed with sugar, and ate broccoli with sugar sprinkled on top, learned to like the bitter foods, even without the sugar. And there are ways to cook food to balance out or compliment the bitter tastes, (see “Cook bitter better“). This goes to show that with a bit of effort we can all change our approach to bitter food. As for sourcing the right ingredients, keep an eye out for heritage varieties, with all their healthy bitterness “mg30322102.jpg”>(see “Nutrient-rich varieties”). But more than anything, just let your taste buds guide you. Whether you learn to like the non-dutched cocoa full of flavanols, or come to seek out white grapefruit that’s stuffed with naringin – the more bitter the better. Cook bitter better Using bitter food will make you a better cook, says chef Jennifer McLagan Understanding the role of bitter is an essential skill for a cook. Bitter is vital for the harmony of a recipe and crucial to the composition of a meal. It enhances the flavours in a dish, subtly adding complexity and depth, often without any marked bitter taste. Bitterness gets your gastric juices flowing, so beginning a meal with something bitter makes good sense. This could be a bitter aperitif, or a first course with a touch of bitterness – bitter greens stirred into a soup or pasta for example. Rich, fatty dishes can be tempered and rendered more digestible by pairing them with bitter green vegetables. And a little bitterness in a multi-course meal will help cleanse your palate. Try chicory salad for example (see link to recipes). And if you find chicory too bitter, use bacon fat or anchovies in the dressing, as both fat and salt suppress the bitterness. At the end of a meal, a rich dessert with a hint of bitterness is less cloying than a sugary sweet one. Try a dusting of bitter cocoa powder rather than powdered sugar on a chocolate dessert. Even the plates you use and the music you play at dinner can alter your perceptions of the food’s bitterness. Serve the chicory salad on a round plate and it will taste less bitter than if you use a square one. Avoid low-pitched, solemn music played on brass instruments, unless you want the food to seem more bitter. Instead, choose bright, high-pitched piano music, as it will diminish your impression of bitterness. Taste, after all, is created in the brain. Bitter: A Taste of the World’s Most Dangerous Flavour by Jennifer McLagan, published by Jacqui Small, £25.00 For recipes see: Are you a supertaster? In 1931, chemist Arthur Fox accidentally spilled a substance called phenylthiocarbamide (PTC) in his lab. When his colleague complained about the horrible-tasting stuff floating in the air, Fox was puzzled – he couldn’t smell a thing. To prove his colleague wrong he put some of the white powder on his tongue – and found he could not taste it at all. This exchange prompted Fox to study the taste of PTC. We now know that about 30 per cent of us are “supertasters” – finding substances like PTC (or PROP, a modern, safer substitute of PTC) unbearably bitter. Meanwhile, about 20 per cent of us can’t taste the bitterness of PROP at all – so-called “non-tasters” – with the remaining 50 percent falling somewhere in between. Supertasters tend to be people with a sweet tooth, preferring milk chocolate to dark and disliking coffee and bitter vegetables like sprouts, cabbage and spinach. To find out whether you are a supertaster, take a close look at your tongue. Supertasters have far more fungiform papillae – the mushroom-like structures on which taste buds are perched. Apply blue food colouring to the tip of your tongue and put a 6-millimetre-diameter doughnut-shaped sticky label onto the blotch (the kind use to reinforce hole-punched pages). Then, with a magnifying glass, count the raised spots inside the circle. These are your fungiform papillae. The blue food colouring doesn’t stain them, so they look lighter in colour than the rest of the tongue and can be seen quite easily. If you have less than 15, you are a “non-taster”, 16 to 39 makes you a “regular taster” and 40 or more is evidence you’re a “supertaster”.
  14. They're great. Especially on Eggs Benedict with tons of Hollandaise.
  15. I hate when that happens.
  16. I've never had those
  17. Poached eggs.
  18. Is that bacon, sausage, AND ham?! Omg! I'd take the pancakes, where are the eggs? And what's that in the bowl?
  19. Yep *snicker*
  20. I'm sure your donut thread will help bring it back to its glory.
  21. he jogs with no socks on? what about the blistering? and he looks like Perez.
  22. What the kin fuck has happened to this dump? Lard on the hoof, a celebration of canine cretinous and tomorrow's lunch is still moving - correction, the dog crushed its throat with a barbell and escaped in the owners car.
  23. ThunderboltsProject Published on Aug 26, 2016 In part one of this presentation, Dr. Michael Clarage, a scientist on the SAFIRE Project team, proposed an entirely new way of seeing our solar system, based on the principles of electrical engineering. In Part Two, Dr. Clarage further elaborates the idea of the solar system as a center-core electrical transformer. And he will be explain the results from initial experiments to actually build such a transformer. SUPPORT US ON PATREON AND WATCH OUR INFLUENCE GROW: “Changing the world through understanding of the Electric Universe."
  24. Volcano, Ghost Nova, Flare Facts | S0 News Aug.27.2016
  25. That's funny I've never had any respect for senecaca. Absolutely none.
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