Comments on Unexpected Extrasolar Molecules and Melting Icecaps

19 Comments on Unexpected Extrasolar Molecules and Melting Icecaps

tycobrahe

Not last.

8 months ago ∞
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C-C

So one could be both a bullshitter AND a liar and himself not realize which he is being at a particular moment if he truly believes in what he is saying.

Great show; thanks!

I always wondered if the credits that roll at the end are legit and it would seem they are; legit bullshit!

8 months ago ∞
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1. Kam
  
  kinda like this guy Edgar…
  
  8 months ago ∞
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2. wonkydonky
  
  A short, but very good read is this book: “On Bullshit”
  
  -I originally heard about it through Merlin Mann’s “The Merlin Show”
  
  8 months ago ∞
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Edgar NYC

What a load of worthless shit. Exactly the type of facile, light-weight, self important fecundity that dribbles from the anus of the Internet. Cloaked in irony and self satisfaction it makes me want to….do nothing. Just turn off.

8 months ago ∞
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1. Mike_Dixon
  
  Shouldn’t it be spelled ‘egre’? Your comment describes your writing a comment perfectly!
  
  8 months ago ∞
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leron

2-3 large baking potatoes, scrubbed and cut in 1-inch cubes
12-15 cloves garlic, cleaned and coarsely chopped
2-inch square of ginger (after peeling), minced fine
3 Tablespoons olive oil
2 teaspoons salt
1/2 teaspoon pepper

Soak the potatoes in water to cover with 1 tsp of the salt for 10 minutes. Drain and pat dry with a dish towel.
Heat the oil in a large, heavy skillet on high heat until just about to smoke. Add the potatoes, toss to coat them well with the oil,sprinkle with the remaining salt, reduce the heat to medium-low and cover. Cook for 10 minutes, shaking the pan occasionally. Reduce the heat some more if the pan sounds angry.

Add the garlic and ginger, toss well to mix, cover and cook for five minutes, shaking the pan occasionally.

Remove the cover, raise the heat to medium, sprinkle with the pepper and toss repeatedly until potatoes are nicely browned all over and your friends are duly impressed by your skillet-toss technique. (This will help you convince them to do your dishes later.)

Serve with eggs, or perhaps some raw veggies for contrast, if you’re one of those raw veggie types. (Often they come from those non-American countries.)

Coming up next: appropriate usage of the word “fecundity,” which may be too much to expect from someone who hyphenates “lightweight,” and who hasn’t figured out how commas work.

8 months ago ∞
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1. Mike_Dixon
  
  I have, one cast iron-skillet, that sings,, lullabies all the-time, even when-not, in use; drives me, nuts.
  
  Very nice recipe. And perhaps you can post your skillet-toss technique to U-Tube for people like me to get pointers. I always have to pick stuff off the floor when I try that.
  
  8 months ago ∞
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  1. leron
    
    It’s a much more gentle action than most people think at first.
    
    Start with a slope-sided pan. Your typical cast iron pan has a flat bottom and slightly tapered sides, which is hard as hell to toss with. Once you get the motion down with an omelet pan or a typical (forgive me) non-stick frying pan, you’ll be ready to head back to the glory that is cast iron.
    
    You can practice the motion off the heat with a cool skillet and half a cup of Cheerios.
    
    Start by just trying to get the food to go straight up. Once you are comfortable with that, the trick is to get it to fall backwards into the pan. It’s an elliptical motion. Too much flip and you’ll be picking cheerios (or whatever) off the floor. Not enough and it’ll just sort of rise and fall back in place, unflipped.
    
    When you get to doing omelets, crepes, etc., just remember to get the food high enough in the air to allow for a complete revolution. Dropping the pan lower after the food leaves is a big help.
    
    8 months ago ∞
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  2. Mike_Dixon
    
    Hey Leron, is that a lie, or simply genuine, the-real-deal, official bullshit-free-of-germs, in-denial, guilt-instigation-less, over-hyphenated, comma-less-ness grill/grate grow/expand dog crap-with-extended-veiwing-swath-width, hope-you-are-rolling-with-me-here wink-wink modern image Spectroradiometertry, there professor?
    
    My box of tossed Cheerios went everywhere, actually. I thinks me needs a bunch more practice. “Anyway, that’s beside the point,” because I hate global warming, love potatoes, and am suspect of being alone. I’ll post a photo soon, thanks!
    
    Belch.
    
    8 months ago ∞
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B-man

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8 months ago ∞
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Bill B.

You may just be alone in your respect for the Potato Song. Is there some weird fascination with Dan Quayle? Isn’t he the one who made the song famous?

8 months ago ∞
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wonkydonky

8 months ago ∞
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1. C-C
  
  I actually had to go back and watch the episode again to see if the cat shaped cloud was there or not! Nicely done.
  
  8 months ago ∞
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  1. wonkydonky
    
    ;D
    
    8 months ago ∞
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yLe

http://www.twainquotes.com/Cats.html

http://dictionary.reference.com/browse/play

Both longish in explanation a complement was due and delivered however it be taken it suggested new leaves, bravo all round the trees.

8 months ago ∞
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Kurt L. Hanson

Sometime this year Mergatroid hits the spotlight. I’ll quote you guys on the book jacket flap if you want to say something …

8 months ago ∞
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Jason

I think I recognized a picture I took and posted on Flickr! Right around 1:53, when Joanne was talking about blue sunglasses.

8 months ago ∞
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Sarah Meyers

I like this show!

these two via: http://www.lookshiny.com/2007/11/07/products-designed-to-make-you-feel-guilty/

1. http://adsoftheworld.com/media/ambient/wwf_paper_dispenser
2. http://stumblng.tumblr.com/post/17433970
and check out http://www.treehugger.com/files/2008/04/diet-sunglasses-reduce-appetite.php

8 months ago ∞
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