bluegargantua: (Default)
bluegargantua ([personal profile] bluegargantua) wrote2008-06-18 01:03 pm
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Oh Lore...

You make me so happy. Brunching Shuttlecocks Forever!

later
Tom

p.s. although I actually do have these arguments when trying to cook. No one has ever really adequately explained what constitutes "boiling".
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[identity profile] mikecap.livejournal.com 2008-06-18 05:32 pm (UTC)(link)
Oh for pete's sake... 100 degrees celsius Tom!!!

[identity profile] asciikitty.livejournal.com 2008-06-18 05:34 pm (UTC)(link)
or 212F.

[identity profile] dirkcjelli.livejournal.com 2008-06-18 05:34 pm (UTC)(link)
... if you get your water out of a distillation tank...

[identity profile] asciikitty.livejournal.com 2008-06-18 05:35 pm (UTC)(link)
hmm... does the amazing cholorine in the Maynard tap water make it boil hotter or cooler?

[identity profile] dirkcjelli.livejournal.com 2008-06-18 05:50 pm (UTC)(link)
'stuff' dissolved in water (whether chlorine from chlorination or chlorine and sodium ions from table salt) raises its boiling point.

[identity profile] asciikitty.livejournal.com 2008-06-18 05:55 pm (UTC)(link)
that's what I figured, but it's always nice to double check.

[identity profile] mikecap.livejournal.com 2008-06-18 06:28 pm (UTC)(link)
I think Tom would prefer cooking with distilled water, and he would also like to use pipettes for more exact measurement.
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