Michelin and Bridgestone have shown off proof of concept biodegradable tires but nothing to the market yet. It is possible, and will take incremental progress as you say. I’d like to see more work and updates on this.
Less rubber is good but we really need a rubber replacement that is biodegradable.
Nickel alloys are expensive and require some nasty mining so shape memory tires are a stopgap solution at best.
This is an interesting extension of known polymer physics. If they can make it work with a control other than heat (such as voltage) it would be super useful.
Cycling can get bad. Some dudes have a garage full of $20k of bikes.
I am on the low end of the bike hoarding spectrum. I have two very modestly priced bikes (one road, one fat) and a 20” box of parts and accessories. You could count the 4 water bottles in the cupboard, 4 bike shorts in the drawer, and 6 bike jerseys in the closet as well. 2 pairs of bike shoes, a hook of tires and tubes in the garage, oh god never mind I have it bad.
Yeah collecting instruments, parts, strings/reeds, and accessories is totally part of it. People hoard to varying degrees but any hobby requiring physical objects is hoardable.
Way back when, one convenience store had milk that was stored super cold and/or was super pasteurized, it would stay good 30+ days after the expiration date. I think the longest I went was in the low 40s days after expiration and it tasted completely normal.
Is this a one-off or the beginning of a movement? Probably a one-off. We shall see.
It’d be a shame if someone violated his right to privacy and leaked it.
I experienced a wide array of learning types. Some profs rely on student-led learning from book readings and assignments, some relied on in-person lectures, some worked through examples in class and had similar examples on homework along with challenge problems that extend the examples in new ways, one had us use mathcad to build a model of increasing complexity with each lecture.
Saying university caters to one type is an absurd reduction. Unless that one type is “learning”.
Engineering is a skilled trade with a long list of topics that have to be covered. You don’t have to be an engineer, you could do a two year tech school or just DIY and roll your own, prove yourself through your work to get into engineering-like jobs.
Two things. 1. If you hated it maybe it was the wrong choice, 2. You can walk in the spring commencement if you want to, that’s what I did for grad school.
I live in the much cooler neighbor state Minnesota. I’ll rent you a room for $1 so you can become a Minnesota resident.
We’ve done this 100% since we had kids. They are so effing loud.
Some warm garlic yogurt to help your stomach discharge all the bad joojoo.
Apple keyboard and I hate it. Gboard for Apple is lame, and most of the others available are paid but I also suspect could be lame, so I don’t want to take the risk.
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.
Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).
Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)
Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.
Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")
Dry the salmon and put on rack in fridge overnight to form a pellicle.
Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.
Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.
!pics
