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Nice! Solar or wind, whatever survives hurricanes at that location is great choice. Very good if government ran, perhaps not so much for private generation.

Go to your balcony, roof, backyard now and check how fast is the wind. By installing one you could find a very expensive wind generator doing nothing. Same daily, like 90% + of time ☹️ And not very pretty. If you own a hilltop in the farmlands or a cliff, then I 🤐 Hello. Am fully against the linked article point of view. Nobody buys an automobile, matress, shoes, a house, clothing, computer because is easier to recycle. There is maaaany important things in spending/investing than focusing on our garbage. Besides, somehow, recyclers will make a profit. Glass will be mixed in asphalt, aluminium will be reused as beer cans or something, conductors will conduct again, silicon will find a niche. The platonic ideal of avoiding waste is very noble, but reality is waaaay different in this case. I could bet the article author has never had a solar panel. This is the balance to look for in the future, not the recoverable waste balance.

Seems a recipe from a lazy 'copy and paste' illiterate. "1 sachet de levure chimique" also tells nothing, no measure unit. 🥴

Hi. Have no major problem reading french, but problem with the above. 😃 Sent an email to a yeast manufacturer; hope to get more knowledge. Found something else half way down this page ---> https://www.fleischmannsyeast.com/frequently-asked-questions/

Thanks, geordief. I suspect the dough that collapses does it because the gas pockets/bubbles shrink from decreased temperature in freezer (Charles' law) and no other influence from the yeast. I will have to try preparing the dough with cold ingredients. But I cannot tell which yeast type/brand to use that can survive a freezer. To review what I did with the 'industrial' frozen dough from the supermarket : Bought iron-hard frozen no-bubbles not-risen-before compact bars as they receive them. Placed them in the off! oven rack to thaw for several hours 4, 5, 6... with the oven light bulb on to get some warmth and/or a litre of boiling water bowl at bottom. Untouched, uncovered, tripled if not more its volume, baked, and good hot french bread resulted on time. Same here; why some yeast dies and not all ¿? Do not care much if taste would not be 'same' with baking powder instead. But french bread has to be. 😋 Found these ---> https://www.tasteofhome.com/article/freezing-yeast-dough/ ---> https://www.masterclass.com/articles/freezing-bread-dough ---> https://www.freezeit.co.uk/can-you-freeze-baguette-dough/ ---> https://blogs.extension.iastate.edu/answerline/2022/03/29/freezing-yeast-dough/

Thanks. Do not understand the above. Is that before freezing the dough ? So you froze it after rising ? I had the wrong belief that the dough would have to be quick frozen before any rising started and there would be zero rising until after thawed days after. Cannot understand either "some of the yeast dies" If all the yeast is exposed to the same adverse environment; how only some die ? Skidding nearly into off topic; if ..."I don't like too much of a yeasty taste."... And the only thing yeast does is farting to produce bubbles; how can I prepare french bread with baking powder instead; (a bubble maker too) with no yeasty taste ? 🤔

What prevents the yeast from meeting death in sub-freezing temperatures ? geordief : How long did you thaw the frozen dough, and after thawed, how many hours rising at warmth before baking ?

In my ignorance am guessing the dough preparation should be done at much colder than 28C bakery 'room' temperatures; say by a 10C kitchen/machinery and ingredients, perhaps extra water. Then extruded and frozen for packed delivery. 🤔

Thanks for responding. The frozen iron-hard, no-bubbles-in-it bars I used to buy were like 5cm x 3cm x 25cm long, machine formed and cut, yielding typical 8cm x 6cm x 30cm loaves. A search "frozen bread dough" only results found are on how to bake, not how it is made, and shopping. ---> https://www.webstaurantstore.com/richs-19-5-oz-french-bread-dough-case/876RICH03033.html So the industry has perfected a process for the supermarket 'to do nearly nothing' On your next visit to a supermarket, perhaps attempt to buy a frozen french dough bar to see it. Some convincing saliva for the clerk may be needed.

Greetings. At the supermarket bakery, I used for years to buy raw frozen french bread dough and bake it at home at my convenience. It is the way they receive the dough from some supplier and they only bake with not much labor. Today, a grumpy supervisor decided to not sell me anymore the bars of hard frozen dough at the baked price by some invented or not corporate decision. I have to ask your expertise, on how to make it at home. Yes, frozen in dense bars form and keep until the baking craving day. Works by leaving it to thaw a few hours and rises before putting it in the oven. Any expert around ?

Am highly interested to know who designed the IQ test cpu68 took, and how was it designed and qualified. How it differs from the IQ test for normal people ?

Hi. Done that; am there. Two years now since installed, have 5600W solar roof grid-tied system, no batteries. The good part, one more year to pay for the investment. The convincing factor for me was am skilled in electrics and electronics, have the guts to climb to the roof, wanting it for a long time, my roof is sloping south, have a trailer to go to the vendor and transport the equipment, and the adrenaline to calculate and install with no hurry everything alone by myself (3 days instead of half). There is other important financial factors ( incentives and source of funds, and bought at a price-valley cash and tax deductible. Incentives duration of 25 years and same longevity warranty and 100% export fares ! ! ) that made me decide doing it when I pushed everything together. Until today, the system has delivered 10175 KWh to the utility. Which is not production ! Production is dwelling consumption + delivery to the electric company, should be about twice but never did the figures. Sunny days, am 'exporting' ~30KWh. It is just $3 daily, but am happy. Never hired anyone to make a 'feasibility study' or a planner, or designer, or a lender, or an installer, or a transporter, or a electrician, or specialized expensive mounts and dozens of $9 screws, nor needed a city permit to do it. That is what makes it expensive. Feeding more and more mouths. Your 8 year estimate can be cut to a third done by yourself + friends + family. Respect to maintenance; it is zero with no batteries, and cheaper system too occupying no space. Swept snow a couple of times. Respect to uninterrupted supply in events of the utility, I don't give a peanut being an hour, or 5 with the utility 'down' Makes it more real life to have a backup gas heater for such events.

Hi all. Saw this, never seen before : Adults not creating new fat cells. Is it true ? Can anyone explain how adults get fatter ? Do the same cells since a youngster get bigger instead of adding 'new' ? 🤔 Edited, added :

Well, if it is, please delete. Or move to the humor section. Or change the name of the town... or block the icebergs from wandering that place...🥵 ---> https://www.livescience.com/planet-earth/giant-phallus-shaped-iceberg-floating-in-conception-bay-surprises-residents-of-dildo-canada

Greetings. If deserves moving to science news, well, go ahead. Seems rosy. Perhaps too rosy. Any opinions for the inconvenient sides if any; of hurdles against ? Aimed mostly to large scale storage (which is not wrong at all) , at least for now. I understand the manufacturing/production started already. 🤨 A link, just a link ---> https://www.youtube.com/watch?v=cHNELRnJ_4Y There should be others, better or worse.

Well, 'American' is conflictive. As America is a continent, not this country. The U.S. is in America, but it is not it. And not the only united states either. And in the past, There is an interesting article about it ---> https://djaunter.com/american-demonym/ Perhaps am peeing out of the can, and the term am after is more a toponym for U.S. 🤔 Or even another term I ignore, like : --------------------------------------------------------------------------------- From Wikipedia, the free encyclopedia An oeconym, also econym,[1] or oikonym (from Greek: οἶκος, oîkos, 'house, dwelling' and ὄνυμα, ónuma, 'name') is a specific type of toponym that designates a proper name of a house or any other residential building, and in the broader sense, the term also refers to the proper name of any inhabited settlement, like village, town or city.[2][3][4] Within the toponomastic classification, main types of oeconyms (econyms, oikonyms) are: astionyms (proper names of towns or cities),[5] and comonyms (proper names of villages).[6]

Thanks. No, 'domain' does not click... Another example: For Spain, a person demonym is 'spaniard'. an object/thing can be 'spanish castle'

Thanks. Foursquare does not ring, but seems you understand the question. The word am looking for is mostly a demonym for United States. A demonym name for 'an item from a particular place' (U.S.) attributed to or used by some Canadians. Demonym implies a person -I think-. What would be instead, a 'demonym' for an object ?

The fresh smell of grass is matter of tastes. Your brilliant idea https://www.youtube.com/watch?v=WTPHsouuGq4 carries an expensive liability insurance. When I attemped a similar to stop ducks in shrimp farm ponds, no laser manufacturer came with anything.

The only thing they care about is to wring your wallet, not to provide performing equipment. The day they put user replaceable non-proprietary batteries on a mower, then I will buy. My cordless weeder batteries did not last even 100 charges. 😡

Naaaahhhh... To become a multi-millionaire, design a GMO grass that does not grow over 2 inches, forget about the mower...

Hello all. It works, satisfactorily, but the engine seems running roughly, and decided to investigate. The way it works is with a thermal choke fully applied when cold (bimetal spiral) heated by the exhaust opening the choke gradually. That operates fine from cold to hot, fully closed butterfly to fully open in a couple of minutes. No manual choke, no priming bulb, no manual speed control. But noticed than in the middle of the transition, there is a point where the choke butterfly wildly and widely closes and opens, like synchronized to every air intake pulse, like actuated by the air flow and not by the thermal bimetal. Looking at clues from web forums and youtuber geniuses, they guess one thing after the other until sort of make them work. The choke butterfly is asymmetrical, for too much suction, air flow pushes its larger 'half' in to force open. None of the repair experts mentioned that behavior. What would you do / opinion ? -images borrowed from the web-

moral free market moral free market is the way I always knew it, moral free market, is it possible ?

Thanks ! It has to be your peppered moth larvae. Identical. My camera was at its limits, my photography skills too. Noticed it uses a 'life line' attaching its raised end to somewhere with an ultrafine filament as spiders do.