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Joined 23 days ago
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Cake day: July 4th, 2025

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  • Microwaves penetrate a certain distance into the material and then turn into heat. Heat conduction from the outside doesn’t. I don’t know exactly what the average of that distance is and how it compares to the size of a hamster, but I would bet that it’s pretty competitive with the thickness of the hamster.

    Your whole argument here makes no sense at all. Having the ambient temperature set to the perfect defrosting value would work better than heating the skin of the frozen meat in cycles of full on / full off, if the microwaves were getting stopped right at the skin and then the heat had to conduct in from there.



  • Which brings us to just one of those bizarre US things, “artificial flavor” versus “natural flavor” is totally arbitrary and random. It’s based on which molecule, not what the source is, so you can have “natural flavors” that came from a massive stainless steel tank and will kill you if you touch them in pure form without the proper protective gear, or “artificial flavors” that come from squeezing beaver ass glands.

    Edit: Every word of this post is wrong. Literally every one. I think I read a book decades ago that told me this, maybe I remembered it wrong, but anyway according to the internet of today it’s different and I’m a big dummy.




  • Modern ones do have hotspots and cold spots because of resonance and design tradeoffs, but I don’t think that was a problem for the hamster application. IDK, maybe they were structured a little more small and special-purpose, but regardless it was just penetrating radiation basically all throughout the hamster which is better than heating it from the outside in and having the heat having to conduct its way through the frozen tissue.

    Basically the same reason you can defrost meat in the microwave, but you can’t throw it in the oven to defrost more quickly without also cooking the edges.













  • Yeah, dealing with people is the absolute worst. Just put me in the back with people who are working for a living. Just way better.

    I forgot this one: One of the customers said she loved our house-made whatever dip. I said no, it comes from a tub. She said no, it’s definitely house made, it’s so good. I went to the back and got one of the tubs to show her where it came from.

    There’s a reason some of the managers hated me 😃


  • I worked in a restaurant. I spat in the trashcan in the kitchen right by the food line. I bummed cigarettes from customers. I also worked my ass off, working doubles or picking up shifts, because combination of 0 money and just my general nature. I practically knocked down a waitress one time just because I was sort of rushing around not looking where I was going. I stole food sometimes. I was a menace. I frequently called out. I was the only white guy who would work busing or dish room without whining about it, and also I would genuinely try to do a good job. The managers were sort of evenly divided with most slightly in favor of me and some with intense bad feelings about me, but in general I was perpetually semi-close to getting fired. Eventually, I quit because too dysfunctional and was moving to another city, and was too generally disorganized to even pick up my last check for some reason.

    I also hated waiting tables because of dealing with customers, and would try to avoid it in favor of even other less valued positions when I could afford to.

    Does that count?