.. and writing fluffy Pro India PR tripe, probably copy/pasting straight from Vivek's lappy. Dunno, the writing in that TechCrunch article seems too.. intelligent for her style. #wereadtwittersoyoudonthaveto
What precious Sarah Lacy does NOT say is, they start at five in the FUCKING MORNING, when decent people are just going to bed. #wereadtwittersoyoudonthaveto
@skahammer: She's a tad on the frumpy side, the Scientology thing is the ultimate deal killer -- up there with membership in the Aryan Nations -- and I would rather cook because I take food very seriously. Summa summarum: Thanks but no thanks.
@raincoaster: The existence of monsters is always endorsed by Gawker Media. In fact, many monsters exist solely for the benefit of Gawker's editorial staff. Cthulhu had better attack Montauk if he wants his own post, though.
The best part of Martha's interview with Serena was when Martha taunted, "I'm going to take this fucking ball and shove it down your fucking throat--a delicious rum ball from my new book of favorite holiday recipes!" Serena forced a smile, but after the show took a spatula to Martha's head.
@vampirebris: No, the opposite. Adding a solute to a solvent will raise the boiling point. You put salt in the water to make the boiling point higher, not lower.
So the water is hotter, which will cook some things faster. But it will take longer to boil; it will not reach a boil faster. It will have to get to a temperature hotter than 100 degrees C.
Boiling-point elevation describes the phenomenon that the boiling point of a liquid (a solvent) will be higher when another compound is added, meaning that a solution has a higher boiling point than a pure solvent. This happens whenever a non-volatile solute, such as a salt, is added to a pure solvent, such as water. The boiling point can be measured accurately using an ebullioscope.
@booge: I knew there was a reason when I was a kid working in the kitchen of a falling-down tavern that I added salt to the water when I was cooking pasta. I knew it wasn't just taste and no working cook would try to slow things down.
@daveyjonesisdead: Oh, it's completely a method, not madness. But everyone has their quirks that they jump at: some people pick at typos, or metathesis ("foilage"), or straighten picture frames. I don't like shit like this.
Don't get me started on losing our littlest toes or wisdom teeth to natural selection/evolution.
11/16/09
(Sarah Lacey spews Pro-India Anti-China piece while on Wadhwa's Camel)
[mindtaker.blogspot.com]
.. and writing fluffy Pro India PR tripe, probably copy/pasting straight from Vivek's lappy. Dunno, the writing in that TechCrunch article seems too.. intelligent for her style. #wereadtwittersoyoudonthaveto
11/07/09
11/06/09
10/15/09
10/14/09
10/14/09
10/15/09
10/15/09
We surely have different standards. Which is fine.
10/14/09
09/22/09
09/22/09
09/22/09
09/22/09
09/22/09
09/22/09
09/22/09
09/22/09
09/22/09
So the water is hotter, which will cook some things faster. But it will take longer to boil; it will not reach a boil faster. It will have to get to a temperature hotter than 100 degrees C.
Boiling-point elevation describes the phenomenon that the boiling point of a liquid (a solvent) will be higher when another compound is added, meaning that a solution has a higher boiling point than a pure solvent. This happens whenever a non-volatile solute, such as a salt, is added to a pure solvent, such as water. The boiling point can be measured accurately using an ebullioscope.
[en.wikipedia.org]
[www.chem.purdue.edu]
09/22/09
09/22/09
09/22/09
Don't get me started on losing our littlest toes or wisdom teeth to natural selection/evolution.