The Random Image Thread (keeping it PG-13 at the worst)

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ukimalefu
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Post by ukimalefu »

uhm... for some reason I want to guess... sugar?
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maurvir
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Post by maurvir »

Image
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Post by maurvir »

ukimalefu wrote: uhm... for some reason I want to guess... sugar?


Nope, salt. Specifically, Alberger salt shaped to maximize its surface area. Because we only taste the outside of the salt crystals, there is an effort to make new salt crystal shapes that maximize surface area while minimizing volume (and thus, total salt intake)
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Post by Kirk »

radarman wrote: Image

I'll concede that's pretty. After reading the recipe however I have no desire to ever make that. It does not sound tasty.
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Post by DEyncourt »

radarman wrote:
ukimalefu wrote: uhm... for some reason I want to guess... sugar?


Nope, salt. Specifically, Alberger salt shaped to maximize its surface area. Because we only taste the outside of the salt crystals, there is an effort to make new salt crystal shapes that maximize surface area while minimizing volume (and thus, total salt intake)

Um, salt very quickly dissolves into water. Once salt gets into your mouth your saliva will dissolve the crystals--regardless of their original shape--and that is what you are tasting: all of the dissolved crystals, not just "the outside" (well, assuming that you aren't simply shovelling salt into your mouth or aren't quickly gulping down your food without chewing, and assuming you aren't using some other method of tasting other than taste buds). Larger surface area will mean that Alberger salt will dissolve (slightly but not significantly) more quickly.

Some pages on Alberger salt argue that it has better "stick-to-it-iveness" to foods than other forms of salt--this works for me if the salt doesn't become dissolved. Adding salt to popcorn, sure; but as a cooking ingredient such as part of a sauce, no.

My suspicion is that if Alberger salt becomes popular then people simply will "learn" to add more salt to compensate.
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Post by maurvir »

DEyncourt wrote:
radarman wrote:
ukimalefu wrote: uhm... for some reason I want to guess... sugar?


Nope, salt. Specifically, Alberger salt shaped to maximize its surface area. Because we only taste the outside of the salt crystals, there is an effort to make new salt crystal shapes that maximize surface area while minimizing volume (and thus, total salt intake)

Um, salt very quickly dissolves into water. Once salt gets into your mouth your saliva will dissolve the crystals--regardless of their original shape--and that is what you are tasting: all of the dissolved crystals, not just "the outside" (well, assuming that you aren't simply shovelling salt into your mouth or aren't quickly gulping down your food without chewing, and assuming you aren't using some other method of tasting other than taste buds). Larger surface area will mean that Alberger salt will dissolve (slightly but not significantly) more quickly.

Some pages on Alberger salt argue that it has better "stick-to-it-iveness" to foods than other forms of salt--this works for me if the salt doesn't become dissolved. Adding salt to popcorn, sure; but as a cooking ingredient such as part of a sauce, no.

My suspicion is that if Alberger salt becomes popular then people simply will "learn" to add more salt to compensate.


It's being developed for fast food, such as potato chips. That stuff is gulped down so fast that the salt doesn't have time to dissolve completely. We aren't talking about a table or cooking salt here.
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Post by TOS »

Image
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Post by DEyncourt »

radarman wrote:
DEyncourt wrote:
radarman wrote:
ukimalefu wrote: uhm... for some reason I want to guess... sugar?


Nope, salt. Specifically, Alberger salt shaped to maximize its surface area. Because we only taste the outside of the salt crystals, there is an effort to make new salt crystal shapes that maximize surface area while minimizing volume (and thus, total salt intake)

Um, salt very quickly dissolves into water. Once salt gets into your mouth your saliva will dissolve the crystals--regardless of their original shape--and that is what you are tasting: all of the dissolved crystals, not just "the outside" (well, assuming that you aren't simply shovelling salt into your mouth or aren't quickly gulping down your food without chewing, and assuming you aren't using some other method of tasting other than taste buds). Larger surface area will mean that Alberger salt will dissolve (slightly but not significantly) more quickly.

Some pages on Alberger salt argue that it has better "stick-to-it-iveness" to foods than other forms of salt--this works for me if the salt doesn't become dissolved. Adding salt to popcorn, sure; but as a cooking ingredient such as part of a sauce, no.

My suspicion is that if Alberger salt becomes popular then people simply will "learn" to add more salt to compensate.


It's being developed for fast food, such as potato chips. That stuff is gulped down so fast that the salt doesn't have time to dissolve completely. We aren't talking about a table or cooking salt here.

Sorry, but unless one has odd eating habits that force food down into the stomach (like at those food-eating competitions like the hot dog eating contests being held today, the Fourth of July), MOST people will chew their food into a relatively moist mass before swallowing. Even rather salty foods like potato chips do not have THAT much crystalized salt on them, and all of that salt will get dissolved by saliva before being swallowed.

The Alberger process for making salt is relatively expensive compared to the standard methods. I do not see fast food manufacturers like potato chip makers replacing a cheap commodity ingredient with an expensive one. Perhaps Alberger salt will find some appeal for connoisseurs' palates who can and will believe marketing over science.
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Post by user »

TOS wrote: Image

101 uses for a used condom.
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...so I'm supposed to find the Shadow King from inside a daiquiri?
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Post by Warin »

what I want to know is how she figured out that she had that “talent”.
I'm sorry Dave...
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Post by user »

Must be a medical student.
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Post by obvs »

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Post by user »

That's NOT how you do a facial.
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...so I'm supposed to find the Shadow King from inside a daiquiri?
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Post by ukimalefu »

And that's not how you spell nose.
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Post by justine »

I didn't take this pic, but i saw this bus today. :)

babybus.jpg
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Post by arkayn »

Did it have Oregon plates?
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Post by justine »

Yeah, now that i think about it, it did. There was a vendor display in the store. It musta been them.
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Post by justine »

shaneturner1.jpg
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Post by maurvir »

Image

That was a Tesla. Tagline from Fark: "I haven't seen a Tesla this devastated since Edison cheated him out of $50,000"
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Post by maurvir »

Image
Image
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Post by maurvir »

Image
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Post by user »

radarman wrote: Image

That was a Tesla. Tagline from Fark: "I haven't seen a Tesla this devastated since Edison cheated him out of $50,000"

Guess that must be an S model. Ouch.
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Post by sean »

Someone needs to explain to FOXCT how numbers work:

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Post by Geesie »

Image
Image
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Post by DEyncourt »

Giant salamander spotted near Kyoto:

ImageImage


At the linked story there is a short National Geographic video about the giant salamanders.
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Post by ukimalefu »

Baby Godzilla?
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Post by TOS »

:: barf ::
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Post by StaticAge »

radarman wrote: Image
Image

Did they uncover a child pornography lair in the house, and was the local high school flooded recently?
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Post by Geesie »

Image
Image
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Post by Metacell »

That. Never. Happened.
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Post by dv »

Metacell wrote: That. Never. Happened.

You don't think there are sad, lonely people in Japan who are as creepily obsessed with certain aspects of our pop culture as some people here are with theirs?

I'd be surprised if that weren't the case.
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Post by TOS »

the best and brightest

Image
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Post by Metacell »

dv wrote:
Metacell wrote: That. Never. Happened.

You don't think there are sad, lonely people in Japan who are as creepily obsessed with certain aspects of our pop culture as some people here are with theirs?

I'd be surprised if that weren't the case.

Yes, with our blues and our jazz and our rock, but not with our crap. Even people from The Phillipines and Latin America recognize that the Japanese version of commercial pop is always better than ours.
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Post by Geesie »

Image
Image
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Post by TOS »

Image
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Post by TOS »

Image
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Post by Warin »

That's not all that impressive. The "victim" is leaning backwards enough that even a small shove would send him backwards. Now, if he was to break something solid with a short punch, I would be more impressed.
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Post by TOS »

Warin wrote: That's not all that impressive.


let's see you do it
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Post by mmaverick »

Man, I was really awesome with this post.
Last edited by mmaverick on Mon Jul 07, 2014 12:26 am, edited 1 time in total.
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Post by mmaverick »

TOS wrote: the best and brightest

Image


As a trained and certified building service worker, I can tell you that although that looks right, that's actually the incorrect way of using that piece of equipment.
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