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ycmtwr

askphilosophy_train

women in contemporary philosophy Hi! I'm making a feminist club in my uni, the main aim is reading women's works on philosophy, art and politics. Can you give some recommendations? Not something obvious, we all are majoring in philosophy and know about main figures.

itnd15m

itnlwbz

I like Kathryn J. Norlock’s “Forgiveness and Moral Repair”.

Martha Nussbaum is really good and very readable.

s0ruev

askacademia_train

Had Campus Visit Then Job Was Reposted on HigherEdJobs I had a (virtual) campus visit at an Elite SLAC in early December for a TT humanities position that went really well. I'm assuming I was one of three candidates since I was given three dates to choose from for the visit. From those dates, I was the first to be interviewed while the last date was the second week of December. The chair told me that they hoped to have a decision and inform their top candidate before Christmas. I received a follow up email the week before the school's holiday break thanking me for my patience, which I took as a good sign. I haven't heard anything since then. This was basically my dream job (school context, class sizes, teaching/research balance, etc.) out of all the positions I've applied for. I've moved past my anxiety and accepted that I probably wasn't their top candidate. However, a couple of days before Christmas the job came up again in my daily HigherEdJobs email. The listing on HEJ website said "Posted 12/22" even though the October application deadline (but "open until filled") remained the same. Does HigherEdJobs regularly repost job listings that have remained open, or is the most likely scenario that the committee didn't agree on anyone from the visits and the position was reposted to seek more applicants?

hs44wq9

hs3oozs

So, it’s now well after Christmas. Reach back with a “hi hope the holidays were great” email and ask for any updates on the search. Don’t guess, just ask. A good search chair will tell you what they can, even if it is nothing to update. Also, while it may be your dream job, don’t fixate on it. Keep your search active as possible.

It could be auto-reposted. I had similar situation last year. Right as I was wrapping up the multi-day (virtual) campus interview, the posting came up again. The job eventually went to another finalist that was interviewed at the same round. Also, I saw a job came up last year and thought I'd seen that posting a while back. I called the HR to ask if the vacancy is still true. The reply I got - they're just about to make an offer to a candidate. It was an obvious case of auto reposting

zasg6b

legaladvice_train

Please Advise: Cell store employee went through my daughter's camera roll without permission (US) My daughter (20) took her iphone to our cell phone provider's (starts with a "V", ends with "erizon") local store, as she was having sim card issues. The employee who helped her apparently made a few lewd-ish comments and overall made her feel uncomfortable. When he replaced the sim card and handed it back to her, she started to leave the store. The employee then said (paraphrasing), "Before you go, let me check the settings on the phone to make sure it's set up right." She handed the phone back and sees him swiping and tapping, assuming he's in the settings section. (note, two other male employees were standing behind him looking at the phone at this point). She said she started to feel uneasy and looked over the top of the phone and he was scrolling through her photos on her camera roll. She takes the phone back from him and leaves, as he's telling her that he just wanted to make sure her camera settings were 'optimized'. She left and felt extremely disgusted and, yes, violated. I'm asking in this sub because I don't know if there is any legal recourse. As her father, I'm worried that this employee airdropped or forwarded photos from her phone to his. Is there any way to prove this? Is this an issue that I can or should follow up on legally? This just happened two days ago. Aside from driving over the store and causing a scene, I don't know what else I can do. Yes, before you ask, there were risque photos on her camera roll. She's 20 and I'm not naive. She is a grown woman, but she's still my little girl.

iyo93bk

iynmf5x

I worked for this company for 3 years until w 2weeks ago. Call HR/CSuite Level 844 894 8433 Call until they answer

You need to reach out to executive relations

j1kdxl

askphilosophy_train

We usually attach a very negative connotation to "overthinking." But when philosophers do it, we praise them. Why? Exactly what the title says. In our daily lives, we tend to chide people for "overthinking" their problems. We refer to it as an unhealthy intellectual exercise that causes stress, anxiety, ill thoughts, or distracts a person from reality, and/or makes them more confused. I also know that, from personal experience, I've usually done most of my overthinking during bouts of anxiety, depression, and being stuck in abusive scenarios. Furthermore, as someone who reads a lot of philosophy, the certainty other people tend to display sometimes disorients me -- as if they have access to some intuition, some sense that makes things clearer to them than to I. It can tend to be frustrating, and I cannot tell whether I am taking something obvious and fragmenting it unfairly, or whether there is some sense to what I am doing. How are we really so sure that the overthinking philosophers do is a healthy process at all? There's no shortage of philosophers who seem to -- on the face of it -- struggle with mental health issues (hello Thoreau and Nietzsche and Tolstoy). Philosophers also seem to think to death those things for which answers *seem* obvious, asking questions such as: what is sex? what is time? what is friendship? Things other people really don't struggle with as much as philosophers do. And it's questionable whether thinking on those things so much have practically helped philosophers (I don't know if there's good data available on this). I understand that part of the point of philosophy is just this: to ask and reconsider the most basic of our assumptions. But is there a point at which philosophers who do this end up crossing over from something healthy to something mentally debilitating and unnecessary. In fact, can we ever say that some ways of doing philosophy are simply the mark of an unhealthy individual than the enlightened one?

g70qnge

g718kil

>How are we really so sure that the overthinking philosophers do is a healthy process at all? We have very good standards to determine that, such as logic and peer-review systems. >Philosophers also seem to think to death those things for which answers seem obvious, asking questions such as: what is sex? what is time? what is friendship? Things other people really don't struggle with as much as philosophers do. And it's questionable whether thinking on those things so much have practically helped philosophers To paraphrase Merleau-Ponty, the goal is to look closer at the words we have and uncover the meanings they really hide.

Hopefully this will serve to illuminate rather than detract from the other responses. First off, I suppose we should distinguish between what is healthy for the philosopher, and what is healthy for society in general. Because arguably, there are traits that make a good philosopher that tend to overlap with traits that are unhealthy generally speaking. Thinking about a problem obsessively is almost certainly not healthy for the individual in most circumstances, and yet for philosophers (and many academics) this can be a valuable trait professionally. So to come back to the point, it may not be good for the philosopher, but it may be good for society in general. I tend to think of it like this: the more significant the consequence of the decision, the more resources it makes sense to spend figuring out the "right" answer. But this must be weighed against practical considerations. Deciding which toothpaste to buy should likely not consume hours of decision making time. Philosophy tends to be the discipline in which the consequences of one view over another are substantial, but the resources that can be brought to bear on the process are limited. But the process of philosophy really isn't significantly different than a lot of other disciplines when they're in the hypothesis forming stage. As to whether these things help (or *who* they help), I think that's a bit more difficult and abstract. Who did Godel's incompleteness theorem help? Directly, quite possibly no one (Godel starved to death while his wife was in the hospital because he didn't trust anyone else to fix his meals, so it probably didn't help him). But indirectly, philosophy is responsible for things like democracy, ethics, logic...the list is quite long, and pervasive. As for the certainty: I can't speak for others, but I don't think it represents actual expertise in most cases. And I say this as someone who is often certain, and often right, but also sometimes quite spectacularly wrong.

rc2lrk

askbaking_train

Quality baking book Hello, I’m currently trying to buy my SO a baking book. She let me know she’s been wanting a baking book that 1. Is a good baking book and 2. A book that might go more into the science/fundamentals of baking. Do ya’ll have any recommendations on a couple books you found amazing and helpful?

hnswiee

hnsvypr

There really is no 1 book answer in my opinion. I find that even great baking books always lack in areas due to how broad "baking" is with numerous categories. Whatever you get her make sure she has a good scale if the book uses weight for measurement. I will say a few of my favorites but others have likely mentioned: Tartine Bravetart (practical but goes the extra mile) King Arthur bakers companion (the standard) The Cake Bible (the bible) Bouchon (precise and beautiful book) Dahlia bakery (this one has measurement errors) Flour water salt yeast (this brings the science) Pastry Love (lots of great and diverse recipes) Bread bakers apprentice CIA baking book (if you want to spend the money on just one)

Alton Brown's books are good and Ann Reardon's new book is great it breaks down the why and how of each ingredient and method

zzo1ze

askacademia_train

You're the advisor to a PhD student who has been arrested on 4 counts of 1st degree murder. What do you do? I'm obviously referring to the suspect that has been arrested on felony charges in the Idaho murders, while a PhD student in criminology. Was thinking about his advisor and what do you do in such cases, innocent until proven guilty and all that.

j2dz490

j2gx8me

I suspect the authorities would want to talk to you as they piece together a profile on this person. You should call them. \*Waves from Eastern Oregon\*

If it was me, I would reflect. Was there some sign or red flag that I missed? As I understand it the student was doing a PhD on some aspect of criminology, so I would assume the advisor works in that area. Were there signs that the student had moved from academic interest to obsession? What lessons (if any) did I learn, and is there any way to pass this to others in the same field?

bmjgng

askbaking_train

Why are my cakes dense and deflated? All my cakes come out of the oven nice and poofy, but during the cooling process they deflate an inch or more and get flat and dense. I've replaced my baking powder and baking soda, I let my ingredients come to room temperature before mixing them, I try to follow directions to the letter. Not sure what's going on. Help?

emx2ajm

emyyqex

Are you over mixing?

You mentioned beating egg whites for the cake - most sponge, chiffon, or angel food type cakes using whipped egg whites need to be cooled upside down or they will deflate. Could that be the issue?

rfkdxt

asksciencefiction_train

[Marvel] How does War Machine store all of his ammo? Does he ever run out? War Machine is one of my favorite superheroes and I might like him even more than Iron Man, but watching the movies I’ve always wondered how he manages to store so much ammunition and seemingly never run out despite continuously unloading for long periods of time. I’ve never read the comics, so is there any explanation given to how he’s able to hold so much? And what happens if he does run out?

hof060g

hoey07t

Like u/MjBlack said, the War Machine armors are much larger than the Iron Man armors, and a lot of that bulk is due to storage space. Additionally, I think there's a lot of miniaturization going on in regards to his ammunition. Not Pym-levels, but Stark levels. Even in the original *Iron Man*, Tony was able to fire a wrist-mounted rocket that completely destroyed a tank; a similar rocket fired from a mundane helicopter would have weighed hundreds, even thousands of pounds. A lot of military firearms get their "punch" from the size of the bullet being fired; sniper rifles and chain-fed machine guns are throwing projectiles the size of your hand and hundreds of feet per second. Stark's tech, on the other hand, is probably using repulsor tech to send projectiles the size of a grain of rice at thousands of feet per second, or detonating a repulsor blast on impact. Force = Mass * Velocity. Conventional weapons increase mass. Stark tech increases velocity, instead. Same impact, more efficient storage.

As the MCU has gone along you can see that the War Machine armour has become more and more bulky as compared to the Iron Man armour, this is in part to account for extra armour as the War Machine platform doesn’t benefit from the latest Stark Tech enhancements but also to ensure Rhodey carries enough ammo for the job at hand.

g9nv7j

askculinary_train

Not sure if this is the right place to ask, but cultures that eat very hot and spicy food such as Thai, sezchuan Chinese, etc, when and how are young children introduced to the heat? I'm introducing my infant to solid food now and it occurred to be that there are places where almost every dish has some element of heat and sometimes that heat is very intense by American standards.

fovingh

fovkjy2

Mexican here, sometimes you just see toddlers running around with a jalapeño... Lots of candy are spicy so by elementary school you are doing challenges of who can eat the spicier one. Of course you try to introduce children kind of slow but if your parents eat a lot of spicy food you will start eating it very young. Some people will never like it some can taste the food if isnt hot. Is easier to introduce salsas as normally you have a mild one and a spicier one, so you start putting two drops and end drowning your taco in one. Never trust a mexican when says is a little spicy.

I think one piece of important context that I haven't seen spelled out is - at least for Chinese families, the concept of 'children's food' doesn't exist quite as much as it seems to for Americans. That means the process of making something an entirely separate thing just for kids also isn't as frequent. Mealtimes are also always family style - there's also not the system of plating up portions on a plate and THEN serving that combined plate to each individual. Every family differs, but you might have rice/noodles/bread and then 2-6 dishes to eat with it at every meal. There's always variety, and even a spicy food loving parent will have some not-spicy sauteed veggie situation too. That leads me to this: adults are just gonna cook what they want, and rice is a pretty blandly palatable (I say that with love, rice is my fav food) thing that anyone such as a toddler can eat. Everyone gets a rice bowl to build out the basis of their meal. Adults will do their thing and pile on the food on their rice and eat. Children learn how to use utensils much earlier in China, I've anecdotally noticed (comparing to when I've seen it considered normal-developmental to American kids). So they'll grab the food from the family style dishes and put it on their own plate. Adults at the table, especially older relatives, will also fill up the kid's plate with food and love. You're also seeing plenty of stories in this thread from kids who grew up simply being curious what their parents are making/eating and like being grown up by trying those things too. Sometimes the food grabbed will be from a plate that happens to be spicy. If there's soup at the meal - a separate, individual dish as accompaniment rather than main event, sometimes - the adults might swish it in there to dilute it. Or maybe they don't. Either way, toddler eats. Toddler hates/loves. It kind of goes from there. Even in Sichuan there's plenty of kids who hate spicy food and won't eat it. My family is from a heat-seeking area in China. I freaking love heat. My little sibling (an adult now) hates it. TLDR: there's not any special regimen that we put kids on to make them eat spicy food. It sort of just happens, and it's definitely helped by slight cultural differences in what it means to feed a kid. But ultimately kids are curious and will grab what looks interesting. If you're from a spicy-food-eating culture, more spicy things will be available more often to try.

8610qv

askacademia_train

Is there such a thing as an ‘inappropriate’ name for an academic? I’m a first year PhD student, and I’m worried that my name (specifically my surname) will limit my potential career opportunities. Has anyone else considered changing their name in order to appeal to prospective employers/publishers? My research looks at how a certain mythological figure (deliberately left vague) is re-interpreted in the later literature of a certain culture and used as a way of commenting upon contemporary gender discourses. However, this character is often associated with rape, and my own surname is that of a famous serial rapist (needless to say, there is no relation between myself and the aforementioned individual!). I’ve found that when presenting at conferences people are a little ‘surprised,’ for want of a better word, by my name and I’m wondering if this could impact my career prospects in the long run? TL;DR - my research centres around a mythical rape victim, and I have the surname of a very well-known serial rapist. Will this potentially damage my career prospects?

dw1mha5

dw1nw00

Well, two things. The first is not at all helpful to you, but important. Many women and POC, and especially WOC, have to worry about this even when their name is not related to a horrible person. Terrifying. I get it. Second, your situation is a huge bummer. If you're a first year PhD student you have time to change your name either informally or formally. I can't imagine you've published a lot already so there is time to make changes. I would not use different names on your publications through the years. That's a recipe for disaster. Good luck!

I wanted to offer a different perspective. My last name is very strange, and not necessarily in a good way. People ALWAYS remembering my name has been benefit far outweighing any negative connotation associated with the name itself. I’ve gotten fellowships and valuable resources because people were amused by my name (and I work my ass off). Your work will stand on its own. Have a few key jokes in your back pocket and use the name recognition to your advantage.

f5rb7h

askdocs_train

Punched in the eye by my dog I’m am a 22F, 5’3” 145lbs. About an hour ago my dog hit me in the eye with his nail making direct contact with my eyeball (he’s an 85lb german shepherd). Immediately after I was in a a good amount of pain and my eye was very red and watery. I also immediately after had blurred vision in that eye. I flushed the eye two times for about 30 second with saline solution. The pain has subsided now to an irritation when blinking. My vision is still blurry and very small scratches can be seen on my eye. I am not seeing any floaters or anything like that. I am wondering if this is something that I need to be seen immediately for, or if it can wait until morning. Thanks in advance.

fi0v0oq

fi0o0ik

Eye casualty asap is a good idea. It may just be an abrasion, but eyesight is not worth fucking with. Dogs’ paws are not particularly clean and you need prophylactic antibiotics.

I would go to the dr to make sure you don’t have any damage to your eyeball.

hsmu4d

askculinary_train

How do restaurants peel soft (or hard) boiled eggs so they always come out perfect? I really like making ajitama tamago (the seasoned egg that many people top ramen soup with). Since I figured out the marinate it's really upped my at home ramen game. The problem is I'm \*really\* bad at peeling the soft boiled eggs. It's also random how well I peel. Some look great, others look like they've gone through a war. I boil refrigerated eggs for 7 minutes, then immediately shock in an ice bath and let them cool almost completely before peeling. I've tried the spoon trick of getting under the skin, I've tried pricking the air pocket before boiling, and peeling under water. How do restaurants have always smooth perfectly peeled eggs?

fycwt69

fycjci4

Very surprised I haven’t seen my tricks yet in the top dozen comments. 1: do them a full day in advance. Let them sit in the ice water bath in the fridge over night. 2: vinegar in the water. I’ve tried with and without and it just works better. Vinegar in your shock water too. 3: cook in rapidly boiling water. People often turn down to a simmer— don’t. Full time at an aggressive boil. I also use room temp eggs. This may affect your cooking time but 7 minutes sounds short to me anyway. Not sure if this makes the biggest difference but it’s the way I always do it. I do this with 9 minute soft boiled eggs and the results are perfect. The only ones that get destroyed just accidentally get crushed.

If you add about half a teaspoon of baking soda per litre of water it helps loosen the membrane, making em much easier to peel

ve958u

changemyview_train

CMV: It's wrong to not teach children HOW to stand up for themselves against bullies. I'm mad as hell and I can't take it anymore. My lovely parents who taught me many wonderful things taught me to turn the other cheek. I'm so pissed as I realize that they just set me up for bullying. I was bullied like many kids. I was taught at home to ignore it and walk away. AAAARRRRGGGG That is an adult function, not a 13-year-old. What I should have done from the start is be less of a p\*\*s\* and stick up for myself. I'd let girls walk past me on the stairs and elbow me or make some snide comment for everyone to hear. I literally can't remember their exact words, but they stung because I knew I'd just take them on. Then, once you have the reputation of not standing up for yourself, you're fresh meat for the next bitch. While knowing that my parents wanted to teach me right, they did me wrong. I should've been taught to turn around and get in the face of said bullier and at least fight for myself. I should've been given the right to defend myself. *I should've been given the tools to at least have a fighting chance even if it got me in a fist fight.* Every time I hear about bullying in my adult life I just get infuriated. It's always about "we don't accept bullying" or "zero tolerance." Bullshit, they're trying to control the bullier. The only thing to stop bullies is for the person being bullied to fight back. There will always be bullies, but if they don't have anyone to bully, they'll lose their job. **Parents, teach your kids how to stand up for themselves and support them in school if they get in trouble for doing so. Please, I beg of you parents (and I'm not one by choice) to teach your children exactly that.** I'm pissed that I've spent my life feeling like I "have" to turn the other cheek. It has caused more problems than I can put on paper. I'm just now, at almost a half a century, figuring out HOW to stand up for myself. I'm less of a p\*\*s\* than I used to be, and I'm thrilled. I'm just pained for kids these days and hope we, as a culture, stop focusing on fixing the bully when it's time to fix the bullied and empower them. The bully will move on to the next guy and let's hope he gets a door in the face.

icpa2ca

icpeb4d

The goal shouldn’t be to get the bully to move on to the weaker kid. The goal should be to get them to think the bullying isn’t working. Fighting back, physically or verbally, is one of the responses they’re looking for. When adults say to ignore it, they should clarify that they mean you should ignore it AND act unaffected by it. If you don’t do anything and are visibly upset by it, they win and will continue. If you fight back, they know it affected you and win that way as well. There’s only one way to not let them win: don’t let them see it bothers you.

>I was bullied like many kids. I was taught at home to ignore it and walk away. AAAARRRRGGGG That is an adult function, not a 13-year-old. A big part of being that age is learning how to be an adult. In most cases the stakes are far lower (even if they don't seem it at the time) and that gives room to try things, and fail, and try other things, without huge or long lasting consequences. What would be the point of teaching kids how to handle a problem one way and then 3 or 4 years later telling them "you can't use that way anymore, learn this new way now." The right answer to hurtful comments is to defuse, deescalate, or remove yourself from the situation, just like it will be in almost every conflict for the rest of your life. We could certainly do better in teaching kids HOW to do this, but that doesn't make it the wrong answer. I was also bullied as a kid, and it sucked, but eventually I found my circle of people and some hobbies. Those two things gave me a place to feel safe, and reminders that I wasn't crap, that I was good at some things, and that I really didn't need those other kids to like me. Those things let me turn the other cheek and mean it, because the barbs didn't sting as much. If you are holding back tears and walking away, the bully is still getting their power. The more seriously you can just let it roll off your back, the less they get out of the interaction which is what makes it stop for good.

yhna4x

asksciencefiction_train

[Batman] If Batman decided to break his rules and kill ONE of his rogues, outside of the obvious Joker, who would he most likely take out? Let’s say one day Batman just decides that one of his villains deserve death because of everything they’ve done. Who would he pick, excluding Joker because he’s the very obvious choice?

iug9199

iuf6zmh

Probably KGBeast. He already left the guy to die twice. Most recently because he shot Dick Greyson in the head. Batman broke the Beast's neck and abandoned him in the middle of nowhere on top of a frozen mountain. Batman has a reason to hold a deep personal grudge against KGBeast, and he's shown that he's already willing to tread the line on "killing" him. Plus, unlike Zsasz or Pyg, KGBeast isn't mentally ill. He's just an asshole.

Nursery Cryme I mean... the clue is in the name as to why. Failing that, maybe Deacon Blackfire, who might possibly be immortal the way Ra's al Ghul is (it's a big ambiguous), is so skilled at psychological torture that he very nearly pulled a Five Lights on Batman, and has a cult in his service whom he might be able to influence even from behind bars.

znzima

explainlikeimfive_train

Explain like I'm five years old: Why aren't exterior house doors designed to swing outwards, so that the jamb stop prevents it from being kicked in?

j0kjdlb

j0ku5nt

In my country, Norway, doors are made to open outwards. Main reason for this being, if you have snow built up against the door and it opens in, the snow falls in. Just checked the building code to get that excuse.

This is probably not in the main list of reasons, but as a brit where terraced house are all connected in a line, walking down the street would be a game of chance of being hit by an out-swinging door. Especially on streets with narrow pavements.

xgop7u

askacademia_train

How horrible is the market for professors I have read that it harder to get tenure than to be an nfl player. I was specifically looking at history, I am a guy who spends way too much time watching youtube on strange historical topics and documentaries. I am looking into a ma of history but I just wanna know how much longer society expects me to be in poverty!

iot28ug

iotlqjp

> I am looking into a ma of history but I just wanna know how much longer society expects me to be in poverty! Why would you do this to yourself? Don't devote your life to something that won't even pay you minimum wage. Working at target and watching youtube nonstop is a way better idea than studying history

Historian here: there are endless posts on Reddit and elsewhere warning people away from graduate study in history, especially if they are hoping to have a traditional, tenure-track academic career. Data from the American Historical Association and the annual Survey of Earned Doctorates show that the production of new Ph.D.s in History has been about 3x the number of advertised full-time teaching positions in the US (including non-tenure-track jobs) for many years year. COVID made that worse. Combine the massive oversupply with the steep decline in undergraduate history majors-- down 50% at many schools over the last decade --and it's pretty easy to conclude that it's simply no longer a viable career option for anyone but the lucky or the elite. Case in point: at my modest liberal arts college we've had the pick of the crop in new hires for 20 years at least, always getting 200-300 applicants for TT positions and all of our faculty are from top-ten programs in their fields. Starting salaries are in the low 60K range, which is actually not bad if you look at the AAUP salary data for similar institutions, but it's ridiculous if you compare it to other professionals with similar educational attainment. With an MA in history you wouldn't even qualify for adjunct work teaching a single course at a time at most schools-- there are big pools of experienced Ph.D.s out there still looking for work. It's been many years since I've encouraged even our very best undergraduate history majors to pursue a Ph.D. in the field. Unless you're already wealthy and are treating it like a hobby it's almost certainly going to be a costly disappointment. There are other paths to careers in history-- the AHA's career page offers some examples --but if being a history professor is your goal I'd strongly urge you to reconsider given the current market conditions as things are only going to get *worse* going forward as the looming demographic cliff dooms many schools to closure and what market remains will be flooded with formerly-tenured faculty who have lost their jobs and are desperate for work of any kind, any where. All the while graduate programs will continue pumping out \~1,000 new History Ph.D.s each year who join the ranks of the underemployed historians from previous cohorts. When the Chronicle of Higher Ed is running headlines like "Will Your College Survive the Demographic Cliff?" and the news is full of stories about school slashing their humanities and fine arts departments I'd suggest there hasn't been a worse time to get a humanities Ph.D. since the mid-1970s...and it's not likely to get better any time soon.

xxla40

askculinary_train

Making pumpkin spiced syrup, want to make it last using this recipe: https://www.thebakingchocolatess.com/home-made-pumpkin-spice-syrup-pumpkin-spice-latte/ I am making pumpkin spiced syrup for a friend, I want to make sure the shelf life is long and read that you can add a neutral spirit such as vodka to increase the shelf life to a few months. Would this mess with the flavor and make it gross? Is that meant for alcoholic syrups or any?

irdhrik

irdf1iz

I’ve thought long and hard about problems like this. The more gunk you gave going on (proteins, enzymes, bacteria, random organic compounds, etc. from the purée), the faster it will spoil. Consider boiling the purée together with the spices, treating the pumpkin purée with pectinex ultra spl once it cools down to about 55C, and then cover and wait 1-2 hours and squeeze it through a nut milk bag to separate the solids and then make a clear juice with agar agar clarification. You’ll end up with a clear spiced pumpkin juice. It will be slightly orange colored but see through like clear apple juice. So like lightly orange colored water looking. It will look less “homemade” but it will last a lot longer and look quite pro once you tell them you made it from scratch and used culinary science to make it. Add potassium sorbate or sodium metabisulfite at the usage rate levels for syrups (about 0.1-0.2%). Then add your sugar up until saturation. At some point it will start to crystallize in the fridge (over weeks/months). This ensures you have as much sugar to water ratio, and if the syrup for some reason takes on humidity there is extra crystalline sucrose that will bring it back up to max saturation. Add alcohol up to 5% ABV to enhance stability even further. Don’t add any water in this recipe, that just dilutes the flavor and reduces stability, you want it to be as concentrated as possible so you can pack as much sugar and flavor in it as possible. In fact, if you want to pack even more pumpkin flavor, you can freeze thaw the clear juice and collect the first half of the thawed juice, the remaining frozen half will be mostly water. You want to thaw in a sealed way (freeze in a water bottle and then flip it upside down and line the crevasse with plastic foil. You can add some ascorbic acid to minimize oxidization, and bring the pH level down, while balancing out the high sugar, but if this syrup is for coffee you want to use acids sparingly. The thing about shelf stability is also if it needs to last long before it’s opened or long after it’s been opened. The former you can solve by pasteurizing the syrup. The latter is a bit more challenging. Keeping the syrup in the fridge will help. Having a pump dispenser will further help. Following these steps, the syrup can last months at room temp and longer in the fridge. Important to pasteurize the syrup and invert it while the pump head is already on. The biggest bang for your buck in terms of solving for long stability after opening/first use with the smallest effort/most approachable is doing agar clarification, skipping the water in the recipe, adding sugar to the point of saturation, and adding potassium sorbate flakes you can get for like $5 from local home brew stores or Amazon. If you already made this syrup and want to maximize stability, just add potassium sorbate and keep it in the fridge. The ultimate solution is you make a custom bottle with a hand cranked peristaltic pump and you pasteurize and invert the syrup after putting it in the bottle. Make sure to have a clamp at the end of the pump tube. This thing will potentially last for several years even at room temp.

I'm curious why this recipe doesn't strain out the pumpkin solids after cooking. Maybe experiment with boiling/simmering the pumpkin and spices in just plain water for an extended period of time, maybe an hour or two, then strain that liquid through a cheese cloth and see if it hits the right flavor notes. Adding a touch of salt would help here too. If that works then you can easily use that to create a shelf-stable syrup with the 2:1 ratio people have already mentioned.

roui5o

legaladvice_train

I'm 27, and I got a 17 year old pregnant....how screwed am I? 2 months ago I was in a bar, that had a bouncer, that checked IDs. I ended up meeting a woman at that bar, she was drinking, we started talking, we ended back at my place, we had sex. We did not use protection, which was dumb. Afterwards we texted a little bit, and then things went cold and that's cool whatever. Well about 6 weeks later she calls me, tells me she's pregnant. She wants to keep it, I think well...ok lets start planning how we are going handle this because I don't see a relationship, then she hits me with the fact that she is 17. I asked her how she got into the bar, she said she used a fake id. Also at no point in our conversations did I ask her age. She did mention she was in a college, which turns out that's a lie too. I knew she was young, I didn't think she was 17 I figured she was maybe 21, 22? This whole age revelation really derailed the conversation. A week later I get a call from her dad, who was furious at me. I tried explaining that she used a fake ID to get into a bar that was checking IDs. I also tried talking to the dad how we need to start discussing child support, etc. He said he was to see me rot in prison for having sex with a 17 year old. My friends have been suggesting I get a lawyer, and I plan on calling a few...but what kind of lawyer would I call for this? Also...do I have any legal protections considering I met her in an establishment where her ID was checked, and she used a fake ID to enter and had she not done that I'd have never met her. We are in New Jersey.

hq12z9y

hq13bdp

In a bar and she had sex after a few hours of meeting you? Happened 2 months ago? It's possible the baby is someone else's.... get a paternity test bro. Good luck

It’s very likely she’s a prostitute and her “dad” is her bf and she goes around hooking up with random guys then says she’s pregnant just to get you to sign forms and give her money. And she could very well be using birth control while lying about keeping the baby. Like others have said on here too, you should probably get checked to make sure you don’t have any STDs

mttqxs

askculinary_train

Is there a single thing that all fine dining restaurants do to achieve the 'flavor explosion' effect? I've grown up around chefs, lived with chefs, and have had dinner at probably 100ish restaurants that I would consider "fine dining" across the country. Every restaurant that I've ever been to where it's obvious all of the cooks in the kitchen attended culinary school has what I would describe as a 'flavor explosion' effect in the food there. It's like your tongue can't choose what flavor to focus on since there are so many, and there is somewhat of a euphoric aspect contained within the experience. Is there any one single thing that each of these establishments do to achieve the affect? Is it purely fresh ingredients? Spice profiles? Precise cooking temperatures and measurements? Or just all of the above? What really sets 'fine dining' restaurants apart from your average delicious local restaurant?

gv2re7n

gv2xi9r

When I make meals I try to include at least 2 "dualing" complimentary flavors. It makes a dish pop and scream on your taste buds. So like the butternut carrot soup I made recently. I used cream and countered with salt, used herbs de province to counter the chili powder I used. I added cabbage to counter the overly mushy texture of the carrots and butternut squash. I find when I create these complimentary taste bud wars, the food disappears. Now I just have to start writing down recipes of these dishes I make 😂

Butter, shallots and salt. Boatloads of it.

kda9v0

asksciencefiction_train

[Beauty and the Beast] How is the castle heated? Some parts seem abandoned, did that happen organically over time or was there a plan by the beast and/or the items in the house to conserve heat? Obviously there's no modern heating systems yet, it's way too early in time for those. But maybe a hypocaust or coal fueled steam boiler? Are there fire places everywhere? Does the beast just not feel the cold because he's got a full coat of hair?

gfvmfju

gfwlg0c

i'd imagine the same magic thats trying to teach the beast a lesson keeps him from escaping his punishment via succumbing to things like exposure to the elements.

So the story takes place in 1700 France. As early as 1200 their where German castles that has heating rooms where a stove or furnace would be placed air would be vented into the room, under the heating unit and then piped into the rooms above through grates in the floor. Most of the chimneys are from fire places on the lower floors and travel all the way up to the top of the castle, the fires would heat the stone on the inside of the chimneys and the heat would then move through the stone into the rooms of the other side heating them.

ljg7lw

askbaking_train

What is the best berry to bake with? I like raspberries, huckleberries, and blackberries.

gncg4kg

gndpci3

All of the above!! They all work well just depends on what you want to make. Also if you can get fresh huckleberries you are lucky. I would sell my soul for fresh huckleberries

Voting for strawberries! Also seconding Mary Berry <3

dglu0h

askengineers_train

How do you define work/life balance? So I'm an entry level mechanical engineer, been working as an EIT for over 2 years now. My company is very flexible when it comes to hours worked, but of course us salaried employees have to get at least 40 hours. Part of my performance evaluation a while ago, my boss indirectly told me that I should be working more than 40 hours. Now I don't think he's a bad boss, but I think I'm being unfairly compared to the senior engineers that regularly work 50-60 hours every week. This being my first job out of college, I didn't want to argue with him about it. But the whole time we were having that conversation, I was thinking what the hell. Is 40 hours not enough these days? I'm a young, fairly inexperienced EIT. This means I don't have a ton of responsibilities, i.e. managing projects or leading the design teams on huge projects. So if I'm getting my work done on time & meeting my deadlines, why should I be working more than 40 hours? Of course, there are days or even weeks when it's crunch time & in the past I've worked over 50 hours before, but that's pretty rare. To me, maintaining a work/life balance is very important - I don't want to drown myself in work just because that was the norm for the previous generation. Is this common across other companies? What about for your specific role & rank? If I'm already being asked to work more than 40 hours as an EIT, I'm sure that will be the expected norm as I progress the ranks.

f3d6oi0

f3df64x

It's different for everyone. Personally it took me 6 years into my career to really figure it out. I think you figure it out as soon as you work any place that makes you work 60+ hours a week more than 2 weeks out of the 48 you work every year. Gotta see both sides of the coin, IMO. Another thing to consider. There are people happily working 60-70 hours every week because they love their jobs and live to work. On the flip side there are people working a straight 40 hours every week, but feel exhausted because they hate their jobs. Find a job that's fulfilling at a company that doesn't treat you like a number. Exciting work is easy to find, but good companies & managers are rare and should be appreciated if you ever cross paths with them. Sometimes you'll find good managers working at shitty companies. Learn as much as you can from them, but don't stick around to find out how bad the worst shitstorms are.

A 40 hr work week should be nominal. Being engineers on salary, it's reasonable to expect some weeks you may have to work >40hr to meet certain deadlines, but it should be the exception not the rule. If you are consistently doing more than 40hr / week, it means your group or company is short staff and should be hiring more engineers. You should not be "expected" to pull more than a 40 hr week regularly, especially if you are not being compensated for it by extra time off or extra pay. At my work we have to report hours work on a time card and HR have hammered it into us that we need to report actual hours work even if it gets pro-rated so we get paid for a 40 hr work week. This is how HR knows whether they need to hire additional staff. IMO if your manager is setting a >40 hr/week as an expectation for a nominal work load, I'd start looking for a different job since I think that's unethical and he/she is not looking out for your best interest.

m5robp

askbaking_train

Is it ok to sub non fat Greek yogurt for sour cream in a cake —— or do you need the fat? Is it ok to sub non fat Greek yogurt for sour cream in a cake —— or do you need the fat?

gr1uo50

gr1jo27

Plain (unflavored) almost-nonsweetened Greek yogurt would do okay, but you def need the fat. Plus it will make a flavor difference, yogurt is more sweet and less tangy.

Buttermilk or add lemon juice to milk and wait till it thickens

p8yka8

askengineers_train

Can a moderately clever 9-year-old kid start to learn programming? I'm in my mid-30s. I only started properly learning programming around 3/4 years ago for my job. You could say that I'm now able to keep up with other real devs, but just barely, and only for my work. It is pretty obvious there is an insanely steep climb ahead if I ever get fired and want to find another programming job. And realistically, I think I might give up if that happened. I have a nephew who is 9 year old this year. I think he is probably got higher IQ than me. I remember taking him on holiday when he was about 6. He had a knack for figuring out how to use all sorts of things very quickly. I suspect if he starts learning programming early he will become a very employable tech wizz by the time he graduates uni. But he is a fidgety kid who has short attention span. I don't know if it is a good idea to get him to start learning programming, and if he can get into it at this age. Or even when he is 12 or whatever. The other thing is what learning material is there for kids? Of the formal learning stuff, I've heard of Scratch, and then there is a big jump to the real programming languages. If you are a programmer that started at very young age, what was it that first got you hooked on to learning about computer stuff? A colleague told me that he started learning early on because he had a friend who started learning and he just wanted to compete. That certainly sounds like a plausible thing. But I wonder if a kid can be persuaded to learn something that none of his friends care about?

h9uez62

h9ua9kl

Building on some other suggestions from people, see if his school district has a First Lego League. It uses either We Do 2.0 or the EV3 Mindstorms depending on level to introduce a bunch of engineering concepts at age appropriate levels plus team concepts.

Yes. There are 4th graders learning python in Orange County CA.

9q88pp

legaladvice_train

My [21M] tinder girlfriend of 3 months is actually dangerously underage [15F] location: australia Posted this on r/relationships and got advised to put it on here. Some more things: to the best of my knowledge, she would never do anything to hurt me which includes tattling to her parents (from what I know she doesn’t have a good relationship with them and they’ve put her in some hard places before) Or at least I hope not.. I’ve been looking to settle down recently and met a gorgeous girl on tinder where we hit it off instantly and have been pursuing a relationship for the past 3 months. Yes, this includes the physical side (obviously before i found out her real age). We have discussed age-specific things before, and she has always seemed so well versed in her high school days and uni work that I never even noticed anything was up. The age on her profile is 19, and I never thought to doubt it because she looks about 20 anyway and has the maturity of someone around that age too. She asked me to grab some cash out of her wallet yesterday and I found an old ID with her real birth year on it— 2003. I haven’t confronted her on it, and personally have no idea how to even begin. I was falling in love with her and now I feel completely duped. Obviously I haven’t pursued any sexual stuff with her after I found out, but I am so heartbroken. I’m not a pedophile but really have no idea how to deal with this! Any advice is appreciated TL;DR been unknowingly fucking and falling in love with a 15 year old girl for the past 3 months.

e87f3wk

e87fkei

--- > http://imgur.com/a/myIAb --- *I am a bot whose sole purpose is to improve the timeliness and accuracy of responses in this subreddit.* --- **It appears you forgot to include your location in the title or body of your post. Please update the body of your original post to include this information.** --- ***Do NOT delete this post - Instead, simply edit the post with the requested information.*** --- Author: /u/anglswa Title: **My 21M] tinder girlfriend of 3 months is actually dangerously underage [15F]** Original Post: > Posted this on r/relationships and got advised to put it on here. Some more things: to the best of my knowledge, she would never do anything to hurt me which includes tattling to her parents (from what I know she doesn’t have a good relationship with them and they’ve put her in some hard places before) Or at least I hope not.. > > I’ve been looking to settle down recently and met a gorgeous girl on tinder where we hit it off instantly and have been pursuing a relationship for the past 3 months. Yes, this includes the physical side (obviously before i found out her real age). We have discussed age-specific things before, and she has always seemed so well versed in her high school days and uni work that I never even noticed anything was up. The age on her profile is 19, and I never thought to doubt it because she looks about 20 anyway and has the maturity of someone around that age too. She asked me to grab some cash out of her wallet yesterday and I found an old ID with her real birth year on it— 2003. I haven’t confronted her on it, and personally have no idea how to even begin. I was falling in love with her and now I feel completely duped. Obviously I haven’t pursued any sexual stuff with her after I found out, but I am so heartbroken. I’m not a pedophile but really have no idea how to deal with this! Any advice is appreciated > > TL;DR been unknowingly fucking and falling in love with a 15 year old girl for the past 3 months. --- LocationBot 4.125 | GitHub (Coming Soon) | [Statistics | Report Issues

Mate. Get. The. Fuck. Out. This is straight up dangerous! End it! Run! Seriously! Talk to a lawyer! Now!

klwwc3

askbaking_train

What are your baking superstitions or good luck charms? In the midst of my holiday baking, I’ve noticed that both my mom and I have little “quirks” or superstitions we use while baking. For example, I always say “have fun” to my bakes as I put them in the oven.. it started as a fun little joke but now I feel like I have to say it each time for good luck lol. My mom tosses salt behind her shoulder, and says you should never praise how a bake looks in the oven..no praise until it is out. Do you have any baking superstitions/quirks/lucky whisks?

ghcg06c

ghbxmkf

Prep! Prep! Prep! And preheat the oven

I do the salt thing too! I also sing to whatever I’m baking (also my plants when I’m watering them) not sure why I started doing it but nothing has turned out particularly bad so I do it every time just in case!

i7jmn2

askacademia_train

Do professors appreciate simple email replies such as just a "thank you"? On one hand I would assume sending a quick "thank you" or a one-sentence appreciation would be polite. On the other hand I wonder if this would be annoying as it just clutters up your email more. So are there any guidelines on how I should respond to a professor's reply when only a simple appreciation/thank you is warranted?

g12em3w

g12omhg

My prof tell ma me she always appreciate thank you emails

I’ll be disappointed if OP doesn’t reply thanks to each comment

p6g60d

askbaking_train

An atypical question for this subreddit :) Fellow bakers: do you bake your own cakes for your birthday? Since I started making cakes I always make my own! I am curious how everyone else is: do you make your own cake?

h9dywxh

h9csl0z

Yes! That is like mi favourite part of my birthday! When we were younger, me and mi sister where allowed to choose a cake or pie from this special book that we had when we had our birthday. And then we would spend the whole day baking that cake with our dad. Those are some of the happiest memories I have from my youth

I do ! My last birthday I made myself a pistachio cake

h7z7h9

askengineers_train

Advise for young engineers: what should we do now to set up for success later ? Any experienced engineers out there ? I am writing this post to ask any advise that you may want to bestow upon your younger fellows charting their way to becoming good, productive members of society ? I never had any engineering mentors growing up, and it's difficult to chart the path looking forward but it's easier to see the prints in the sand behind you. What are the key elements that every engineer should be aware of ? Any and all advise is welcome !

fupad4b

fuo3x6m

I wish I would have sharpened my technical writing skills more in college. I waited until I was in the field to realize I was struggling to write concise reports, without extra fluff. I audited a few courses, and did some online studying. I have told this to all of my trainees over the years. It seems like this still isn't receiving the attention I believe it should in college.

Remindme! 1 day

m6dzhh

askphysics_train

Not a physics question per se, but, I just wanted to know, how bad is your impostor syndrome right now? I'll soon start my graduate(master's) studies (if I can get in somewhere nice, fingers crossed) but I feel like I'm never going to be as good as the others out there. It's making me seriously doubt myself as to whether I can really shine in this field. How was your experience while doing your graduate studies? Or, how are you doing right now, if you're a graduate student or trying to become one.

gr646hy

gr6052q

I think it’d help you to consider the following: would you rather do anything else? Anything, where you’d be certain, that you can “shine”? Through my studies, I’ve been repeatedly finding myself among the people, who were reasonably better. At the time I was full of fret, insecurity. But in the end of the day I’ve come to accept the fact that it’s ok to be second, third or tenth - your success doesn’t completely define what should be “your” field. Somehow it doesn’t.

Horrific, that's all I have to say.

geslrr

askengineers_train

What are some good engineering news sources? I was wondering what is the best way to keep up with the news from the engineering world. What websites or youtube channels do this the best? Would you recommend just reading journals like IEEE spectrum?

fppxglw

fpq2y9y

https://www.engineeringworldchannel.com/

I like https://www.ecmweb.com/

oj0lxx

askengineers_train

2 Jobs- Which One Do I Choose? I have 2 job offers on the table First job: U.S. government job, starting pay is 60k, but it goes up by 5-6k per year up to 90k. It is the job that I want to do more. Part-time remote a year or 2 down the line, lots of travel (which I would like to do), being creative and dealing with new things every day. Second job: More fixed role, pays $65/hr, with $30/hr training salary at the start. Completely remote (they pay for any office space +equipment I might need). Am perfectly fine with doing this job, but I like the first job more. Obviously I'd pick the first one, but there is a caveat. I don't satisfy the GPA requirements for the first job (I never told them). Here's the relevant bit below: https://gyazo.com/d0232d7a1810a3725e3ce24b2d585e00 What should I do?

h4yzrdx

h4ywxo3

Are you sure you don't meet the GPA requirement? Per OPM superior academic achievement can be calculated a few different ways and it's based on whatever method is most beneficial to the applicant. https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-policies/#url=General-Policies

One way to boost your GPA is to take some extra "fun" classes where it's a pretty easy A. A foreign language could be good, especially if you've already taken one previously in high school. Some of them are very high credits because of discussions etc.

g5ssys

askculinary_train

How does one make fried mushrooms that are more crispy and firm? As opposed to soft sautéed mushrooms. I’ve tried a few times and I can’t seem to get it right.

fo5py35

fo5mw5d

Watch this video about cooking mushrooms. It's changed the way I cook 'shrooms forever!

You could deep fry them if you're into that. Would definitely give you a crispy outside

9rw4lv

askdocs_train

My wife (31F) has lost a ton of weight, and gets tired easily. She's 6'1", and I don't know her weight, but very thin. It started about a year ago. She started losing weight, and her face puffed up. An older woman thought it was Cushing's, and she went to the doctor. Nothing came of it, after a specialized MRI. She didn't want to go for more detailed testing. Her face is starting to lose weight now. At this point she can't walk two blocks without stopping to rest. Her bowels are also very finnicky. She has instances where she can't hold them, and sometimes poops herself. I'm very worried, but she's a tough cookie. Won't listen to reason. She yells at me if I become overly concerned. I don't know what to do. I know this is part askdocs, and part relationshipadvice, but really looking for what it could be. Concerned about cancer. Thoughts?

e8kom8i

e8kopnl

Your words, "lost a ton of weight" bring to mind this question: ... did she become anorexic and/or bulimic or start doing something else to lose weight for you?

Hashimotos here! My face was puffy when my thyroid slow and my tsh ended up being 150. Don’t know if that’s her issue but it does sound similar. Coincidentally we are both the same height!

u1rg05

changemyview_train

CMV: Human life is fundamentally more important than animal life. I saw several posts today claiming that pro-lifers are hypocrites for wanting to save human life but condone meat eating and animal farming. I am not a pro-lifer and m very much pro choice but I believe that to equate human beings and a woman’s right to choose to factory farming is nonsensical. It’s a whataboutism to the 100th degree. Human life is more than any animal and I would save a human being over an animal 10/10 because fundamentally we as people have the responsibility to do more for each other than any other animal. While animal can provide companionship and love, there is nothing that compares to the complexity of human to human relationships and our emotions se us far apart from any other animal on this planet. Change my view.

i4fto2v

i4eqdkl

I think there are two strands here. 1) You don't need to view human and non-human animals to be morally equal in order to see a hypocrisy in pro-life meat eaters. A pro-life position would view the value of the life of a foetus as having more moral worth than the impact and hardship caused by forcing motherhood on an unprepared mother. A meat eater must value the life of a pig as being worth less than the taste pleasure somebody would get from eating pork instead of an alternative food. You don't need to need to think a pig and a foetus' life are equal to see hypocrisy. You just have to think that a pigs life is worth more, in comparison to a foetus, as a ham sandwich is in comparison to a life changing requirement of care on a mother. 2) You view a human life as having intrinsically more value than a non-human animal life. It has been pointed out that it is difficult to name a trait which grants this moral importance that, if a human lacked, would strip that human of the same moral importance. Eg, cognitive ability, ability to communicate through language. You are therefore forced to fall back on some sort of concept if moral importance due to membership of the same group as you. I find this a very unconvincing line or logic. If you are weighing the importance of two individuals, why does the group they have come from matter? To me, any reasoning to defend this opens up all kind of implications around race, gender, nationality etc. Also, remember that you have not stated importance to you. You have just stated objective importance. Being of the same group as you has no relevance. As an aside, I don't see any good arguments why intellect is relevant to moral worth. Is the life of a person with an IQ of 120 more morally valuable than that of somebody with an IQ of 90? To me, the relevant characteristics are the abilities to experience, have desires, and suffer. These are all traits that many animals have in abundance.

>as people have the responsibility to do more for each Why, because a drugged up brain tells you to? Animals can drug up your brain too >there is nothing that compares to the complexity of human to human relationships That assumes that you actually have a relationship with the person in question though. What if you don't, but do have a relationship with an animal and the two are at odds?

5hdal8

askscience_train

Water is clear. Why is snow white?

dazomw2

dazidf8

Water is clear, why are frothy waves white? Glass windows are clear, why is a pile of shattered safety glass white? All for the same essential reason. Something clear is clear because its structure is well aligned to allow light to pass through with**out** lots of refraction or absorption. Snow flakes (and bubbly water, and glass shards) provide millions of surfaces, all pointing different directions, sending light bouncing and bending and absorbing in all sorts of ways. The light gets diffused into what you see as white.

So you probably know the difference between water and snow: one is a liquid and one is a solid. That means that the way the molecules are arranged in one is a tad bit more spread out than the other (though water in any solution will have some ordering to it due to its immense polarity). So when light hits a few water molecules the energy will dissipate differently than if it hits a bunch of ordered, packed molecules. So what happens when light hits something? Well, in the first 1-100 femtoseconds there will be a moment when energy is immediately scattered or transmitted. You can think about it like someone throws you a ball. If they throw it too fast you probably won't catch it and so it'll either bounce right off of you or, go right by you. After that timespan, energy that can be absorbed can then thermalize and equilibriate. Absorbances are often what is attributed to color. Something that fully scatters all wavelengths of light mean that you'll see all wavelengths of light and it will appear white. If it absorbs all wavelengths of light you'll observe it as black. So what governs whether something absorb sor scatters? Well, that's a fairly complicated answer that involves determining what wavelengths a molecule or a bunch of molecules can handle. Molecules can absorb energy through motion: they can rotate and vibrate. I think trying out each of these motions on yourself gives you an idea of the relative energy of each: rotations are often very low energy, vibrations much higher. Each of these rotations and vibrations can be distinct: kind of like it takes you a certain energy to wave you hand and a different amount of energy to wave your finger. Each of these is called a "mode." If you had eyes that could see into the infrared, for example, you'd be able to see colors that would correspond to some of the vibrations water molecules have. But for the most part, water doesn't have any modes in the visible region, so all that energy just goes right through and gets transmitted. The same is true for some phases of ice: even though water now has some neighbors, the wiggling modes of ice in the lattice called phonon modes are still not in line with anything visible. Snow on the other hand, while crystalline, doesn't pack in an ordered array. So if you ever look at one snowflake, it appears clear. But when you have a whole bunch of them, well the random orientation means that there's more of a chance of scattering. This is true for a lot of crystals and amorphous material: optical quartz is transparent as a crystal but smash it with a hammer and it will appear white. That's because when the light is refracting through it it is doing so randomly, and so it creates the same scattering effect.

yddd5a

askculinary_train

Non-Dairy heavy cream substitutes for creamy soups Soup season is upon us by my wife is lactose-intolerant. I’m looking to experiment with some different veggies along with the box (~1000 ml) of stock/broth and carton (~500 ml) of heavy cream as my liquid base. I’ve used coconut milk in the past, but if I remember correctly that added a pretty distinct taste. Any suggestions?

itsx8er

itt8hf2

Coconut cream or coconut milk.

Garbanzo bean flour is a wonderful creamy thickener- and it’s an easy 1:1 ratio with cold water

1zcmnd

changemyview_train

I see Russia as the agressor and bad guy in the conflict going on in and around the Crimea right now. CMV Only 59 percent of the Crimea's citizens are ethnic Russians and I think that is nowhere near enough to warrant this type of military action in that area, even more so because the ethnic Russians didn't even have anything to fear from Ukrain in the first place, afaik?? What Russia apparantly really wants is quick water access to the eastern Mediterranean, Balkans and Middle East. They also surrounded a Ukrainian base in trying to provoke Ukrain into giving Russia an excuse to start an outright war. In addition: >"Since 2008 Russia has been pumping money into building a new base further along the Crimean coast on its own territory at Novorossiysk, with plans to move the region's new and flagship vessels there." I can't see a blink of blame on Ukrain's side at this point. CMV.

cfshwai

cfshpqn

Why is the Crimea part of the Ukraine to begin with? The answer is because the Soviets put it in with the Ukrainian Socialist Soviet Republic so they could keep administrative staff to a minimum. It's not really part of Ukrainian identity, and Ukrainians only make up 24% of the population. Crimean Tartars, the traditional inhabitants of the region, have only been moving back in since the collapse of the Soviet Union and aren't really in a position to step in. Even if the Tartars were fully resituated they only make up 12% of the population. It can be argued that the ethnic Russians left behind by the collapse of the Soviet Union are the dominant force and if the most extreme of the protestors follow through with the claimed attempt at attacking the military bases Russia's moves can be arguably justified. Moreover, it doesn't appear that Russia moved any troops across the border. It looks like the only Russian troops used were ones already permitted to be there by prior treaty. This speaks less to invasion and more to a collapse of Ukrainian troops and security forces in the region. That Russian troops haven't raised Russian flags, aren't using Russian insignia, and haven't been moving against Ukrainian and Tartar leadership are reasonably good signs that they aren't intending to provoke open conflict. Long story short, I don't think that Russia has crossed any lines of no return quite yet. The real test will come if Ukraine attempts to reassert authority or if there is a dissolution whether or not the plebiscite is free or fair. I would argue that this similar to (but arguably less justifiable than) the US occupation of Veracruz during the Mexican Revolution in 1914, but whether it goes on to be a relative nonissue or is the start of something much more problematic depends largely upon how things play out from here on. If Russia plays nice then the people of Crimea would get what they want and potential problems from radical protestor militias will be side stepped entirely. In that best case scenario Russia is neither aggressor nor bad guy. If Russia simply is using this as an excuse to annex territory that had been a strategic objective for the Russian State for centuries, then Russia is an aggressor and bad guy. It's still just too early to tell.

Crimea was a gift to Ukraine by Khrushchev, who was the leader after Stalin died. Historically, Crimea has always been Russian and to this day is dominated by a larger population of Russians. Essentially what Russia is doing is reclaiming their land like Israel did. Yet we helped Israel. Instead of choosing sides try to understand the bigger picture. If Ukraine gets more destabilized their main economical anchor, Crimea, may get screwed up even more. What Russia is trying to do is protect that. In a sense they are doing Ukraine a favor the same way a dad would do by not bailing you out of jail. It's uncomfortable and they look like the bad guys but they really aren't doing anything that bad.

5mora0

asksciencefiction_train

[General Science Fiction] What are some examples of civilisations that live primarily in deep space? In most sci-fy I encountered, most species live on planets and only use space-faring vessels to travel to other planets. Are there any civilisations that exist primarily in space?

dc5ptn2

dc5c8pm

**The Vodyani** From Endless Space 2: They're a culture that overindustrialised and destroyed their own planet but managed to find precursor artifacts which allowed them to upload themselves, kinda, and continue living in space. **The Kha'ak** from X series, a mysterious bug like race that lives entirely in deep space feeding off of radiation and other energy runoffs. They would attack ships and planets to feed on energy. **The Scrin** from Command and Conquer 3 Tiberium Wars, Are another insectoid like alien race that devour "Ichor" which is a substance that turns anything it touches into more Ichor. They likely destroyed their own world long ago and now live in deep space to seed other planets and wait until they've turned entirely into more feed. **The Reapers** Mass Effect series. Though they don't necessarily "Live" in deep space, these mechanical monstrosities hide out in Deep space observing the galaxy and cleansing all organic life to create new reapers every 50,000 years or so. **The Vasari Empire** Sins of a Solar Empire, They used to be a proud race with a massive empire until an unknown horror has forced them to continuously flee. They live on board their ships and only ever stop on planets to extract resources, refuel, resupply and move on to the next world. (In game, they "lockdown" planets though, which acts like colonization) ... This last one I hope isn't just me but... **Kerbals** from Kerbal Space Program. They don't need to eat or breathe or anything and I have many of them who are living out in deep space...mostly by accident.

The Reavers from Firefly seem to be an entirely space-faring civilization (if you can consider them to *be* a civilization). In Star Trek Voyager, there were a few. The Hirogen were nomadic hunters that lived entirely on their ships. The Voth (the ones descended from dinosaurs) lived on a giant city-ship. The Varro lived entirely on a ship and a plot-point of the episode ("The Disease") was that some of them wanted to break away and settle on a planet. Also, the Borg, while they do have planets to strip of resources, are primarily a space-faring civilization.

228aym

askculinary_train

Why do restaurants leave the tails of shrimp on in some dishes? I find it annoying... is there a reason or are they just being lazy?

cgkf0f2

cgkdyvm

I remember hours of peeling shrimp when I worked in a restaurant, left the tails on but the rest of the shell had to go. So I don't think it's a labor thing in many cases, presentation, handles etc... also: De-veining shrimp... so much shrimp poo

I eat the damn things. They're delicious.

e51zua

askculinary_train

Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?

f9i9lhh

f9hx204

Looking forward to gifting: a shiny new $28 Victorinox chef's knife to a cook-y friend with the dullest knives I've ever personally used Hoping to get: a large stainless griddle for the outdoor grill, or an outdoor gas wok burner Dreading: any weird uni-tasking gizmo featured on QVC, or (possibly worse, even though it makes me sound like the prissiest prissy-pants) some random item that is kinda like something on my actual wishlist, but isn't the brand/size/model/whatever I specified. Like, I always SINCERELY appreciate it, but this Forkinator8000 with wifi and bluetooth connectivity is 10x more expensive than the highly rated, heavily researched, ATK-endorsed Fork(tm) that I...you know...ASKED for. So, that's my shameful secret I'll never utter out loud.

I would love a food processor, but not sure which to get/ask for. I also need a new french press, but every one I get always breaks or is a general piece of crap. One day I'll find a good one, I hope. I'd love a dutch oven, but le creuset is hella expensive.

s4n68b

askengineers_train

Company Said I would get a Promotion in 6 Months but Now Says No I joined on at a company that was starting a project I am very familiar with, so they hired me on at a good rate. They said the team would be expanding a lot and getting new members, which it has, and I would get a promotion to "lead" a group of 3-4 as we get larger and larger. Fast forward to 6 months to when this was supposed to happen and my boss says doesn't look like he can do it because HR and "I don't fit the list of requirements", mostly meaning I haven't been in the position for 3 years. Now, what nobody else knows, is that I recorded my interview where they told me I would get promoted at the 6 month mark. Now, I'm pretty sure that is illegal, but I literally have proof they told me (which they now deny, btw). Obviously, I don't want to show them because you can't legally record people w/o consent. How should I go about this?

hstyzpv

hssofm0

Start looking for something else very seriously. I wouldn't tell your current boss, though. Either he will already assume or else doesn't care, but if you don't reward people for their work and keep your promises, they won't stick around. If you say you have proof or that you're looking or whatever, you put a target on your head. And personally, once you get the new offer, I wouldn't even consider a counteroffer unless it's INSANE and you can get it in writing binding that you can't be let go for X years or something after that. If you take a counter offer, they know you're one foot out the door still and will probably try to replace you when they're able. And anyway, if they suddenly have the money or position when you're about to leave, it means they didn't value you enough to offer that when you were asking for it before.

Lol 6 month promotion? Jeez

2qwwfj

askengineers_train

Career Wednesday (December 31, 2014): Engineering Career Paths & Professional Development [Previously] Welcome to our weekly career questions thread. This is the place to ask questions about engineering careers and specializations, including normally restricted topics such as job applications and university degrees/courses. **Please do not make requests to interview engineers**; instead refer to this list of engineers that are willing to be interviewed, and message them directly. **This thread is for career and professional development questions only.** If you have a technical question, ask it in our most recent Case of the Mondays thread, or make a new post with your question as the title. Please remember to observe the [subreddit rules](/r/AskEngineers/wiki/rules) in the sidebar. This topic is strictly a troll-free environment so that anyone can ask a question without backlash. In other words: **Negative attitudes and comments will not be tolerated.** --- If you wish to view questions only, add *?depth=1* to the end of the page URL. Also consider sorting by 'new' rather than 'top' or 'best' to ensure that everyone's question has a chance to get answered.

cnacqu7

cnadr0t

Civil Engineer (UK), with an interest in Architecture. How would people suggest I turn that into a recognised piece of paper?

Anyone has some experience in obtaining a job in another country? More specifically from Canada to USA or France? I'm currently a student ( MechE ) graduating in spring, will staying here to get my P.Eng be beneficial/required, or could i start looking outside the country starting now?

kw95eb

askdocs_train

Help Needed. What methods of care or what items would a person need to increase their odds of surviving a gunshot/stab wound until paramedics arrive? (F22) 22F height: 5’0 weight 145lbs BACKGROUND (Main point below if you wish to skip): This is a throwaway and I can’t get into specifics as the person I am afraid of is on this platform. However due to a recent decision a judge has made in my case against them, they are very angry. They tried to kill me a short while ago using a knife and just found out though a third party they recently spoke about purchasing a gun. I am highly concerned and unfortunately my concern doesn’t equal ‘enough evidence’ to put them in jail at the moment. Side note: I already have a lawyer, family and friend support, and the police are aware. I also have a restraining order but let’s be real, that piece of paper isn’t stopping them from actually showing up to my house/work if they are angry enough. I’ve done everything I can from a legal standpoint until they are either sentenced or they attack me, then get arrested. MAIN POINT: I am looking to purchase emergency kit/supplies to keep in my car/home in the event they decide to attack me again. I understand I would need prompt medical attention. Please, what items can I keep in my car/methods to control bleeding would help buy me those precious few moments until help arrives? Simpler/most vital steps the better as I’m sure being shot/stabbed will make concentrating difficult. I live in a hotter climate (USA) if that matters as to what I can keep in my vehicle. Medical note: I am currently taking a 325mg aspirin, twice a day while an injury heals that has a chance of forming a blood clot. Sorry for the novel. I’m almost in tears writing this because I don’t want to die and can’t shake the feeling this isn’t over yet.

gj3f1lx

gj3qlfb

Not a doctor. I would look into what the military uses in the field: clotting powder and combat gauze. Make sure you understand in advance when and how to use them. Can you also look into security system options? Cameras to know when the person arrives, and maybe a voice-activated system to call the police if you say a key phrase? And never go anywhere without you phone, even at home. If you’re bleeding, a room away might be too far.

Not sure if anyone has said this but a bullet proof/resistant vest would be a good idea to wear whenever you are out side of your house

ttgh1p

askhistorians_train

I am the true sacred sovereign on earth, the second son of God, Hong Xiuquan. Ask me anything! Proof Greetings to my brothers and sisters over the Internet. I, the true sacred sovereign, have deigned to speak candidly beyond the walls of my mighty palace to those who would recognise my authority in this world. Should you seek enlightenment on any matter, such enlightenment shall I provide.

i2y8inw

i2xqgoz

Whats your opinion on the pope, gods mouthpiece on earth? Is he maybe, a higher rank than your highness?

What is your most significant contribution that we should know?

l8l4h9

askbaking_train

How can i become such a master baker as the r/baking users if I'm not ready to spend over 40 $ ? I have time, ~3 hours a day ready to spend, but i don't have very much money. Any advice is welcome.

glffytr

gldx3f7

I started getting into baking out of necessity - I was dirt poor and could hardly cover my $300 monthly rent for a slum apartment with two rooms, three occupants, and an oven with a hole in the side and no temperature display. I didn’t get nice things, but the basic ingredients to make cakes or cookies were cheap enough and often at a food shelf, so when I had the energy I just started to *try.* I found one thing I really liked and focused on that - I made a ton of challah bread for a few years. Previously I’d had absolutely zero luck with yeast, but after trying again and again yeast became my favorite ingredient. It took time and energy at first but over all those iterations became second nature, and I was eating fresh bread that wasn’t the 99¢ junk regularly, which helped my mood and energy from a nutritional standpoint. Bread like that is a lesson in a ton of basic baking things you need to really master before it all comes together: the yeast, the environment, how to proof the dough, problem solving, types of ingredients (wheat vs ap flour for example), getting used to the tools, presentation (braiding and scoring), etc. So I started branching out to other yeast breads, and then yeast pancakes, and then other baked things. I also read up on food science because knowing how this stuff worked helped me succeed the first time and know where I went wrong when it failed. There are books that go over how yeast and fat and proteins work together to make a bake. Then I began improvising too - I knew the very basic recipes and I knew how the ingredients affected the outcome, so I could try different things without a recipe. That’s really how I got to baking nearly every day and enjoying it too. I used to hate making my own food but it turned out to be more delicious and nutritious, plus it was affordable as long as I had the time to dedicate to it. I also built up a significant amount of muscle from hours of kneading and whipping or blending things by hand. I couldn’t afford any kind of mixer that would work well enough so I was creaming and making meringue with a fork or chopsticks - I didn’t even have a whisk at the time. I’m not going to lie: it sucked nuts and was really hard to stick with. I went long periods of inactivity when I was just pressed by life and stress. A $700 mixer to whip things in one minute or an oven that told me when it was preheated would have helped. Heck, even having more than one baking sheet. But in the end, as long as you don’t mind more work, you can do most things yourself. People made amazing bakes in the Middle Ages when there were no kitchen aid mixers and they had to bake over a fire. I figured if they could, I could, although sometimes it took more time to find the manual way to do things when recipes assume you have a food processor. As long as you have some very basic tools and determination, I’m sure you don’t have to spend more than $40. I think a lot of professional baking programs actually make you learn to do prep work and processing by hand anyway, so there are definitely tutorials out there. This got overly long, but I hope you find a way that works for you! Although baking and I didn’t meet under the best of circumstances, it’s really become a passion for me and something relaxing and fun. I work on spreadsheets all day, it’s amazing how heartening it is to make something *real* physically with my own two hands. I want anyone who is searching to feel that too and I know you can. ❤️

Read Paula Figoni’s “How Baking Works.” Understanding how heat radiation works in relation to standard baking ingredients is supremely important in my opinion. No standard cookbook with recipes explains the “how’s” and “why’s” of what makes baking so technical. Knowing the characteristics of what you’re working with before you even see a recipe is key, I believe.

ym9uno

asksciencefiction_train

[General] Which fictional character had resurrected the most in its canon?

iv2zke7

iv3xwdu

What?! No mention of Daniel Jackson?

Doctor Strange

xnh6ga

explainlikeimfive_train

Eli5: What are muscle “knots” How do we get them, and how do therapist massage them out?

ipv3vqv

ipuekl6

Okay all of these people in the comments are full of shit. I'm a med student and I don't know everything. BUT.. as far as I'm aware there is no such thing as a muscle knot. Muscles can however be sore, overworked and painful. This just means you need to let your body do it's work and recover. Muscles can't knot and waste products don't accumulate in a localized area in a muscle. One of the thing the body is most specialized at is getting rid of waste, so no, a massage isn't helping to get rid of waste. Tl:dr muscles dont knot, don't believe these comments spouting pseudo science

We have something called fascia running between and inside every muscle all through the body. It is all connected in lines spanning the whole body. Grab a handful of your shirt and twist it. Notice how there is now tension on the whole shirt? Similarly that twist happens in the fascia when toxins build up. This happens naturally and accelerates with dehydration, bad posture and incorrect movements. That twist is caused by the fascia sticking together. It will hinder the mobility and strength in the whole line. You can do a deep tissue massage or stretching to pull the layers of fascia apart, this releases toxins and tension. It can also release emotion.

9fohqr

askengineers_train

Golf ball dimple concept for use on vehicles? I'm interested in the hyper-miler concept and I have several questions about how the dimpled golf ball concept could be applied to vehicles. Does it make much difference? Is there any difference in gain relating to the size of dimple, spacing, shape, etc? I know several car manufacturers experiment(ed) with dimpled panels on the undercarriage. Did anything come out of that? I have a couple motorcycles and access to ABS plastic sheet. One side is smooth and the other has a rough texture. If I used a bit of it to make an aero front-end, would I see any noticeable difference? I'm not looking for real in-depth answers here. Speculation is fine for me. I'm more interested in the conversation that might come out of this question.

e5yad3a

e5y7tfu

There was a myth busters about this. https://youtu.be/VUiGhyHC-1A

Ultimately, dimples could improve or harm the aerodynamic efficiency of a vehicle. It's ultimately what effects that you are trying to mitigate. Dimples on golf balls are used to "trip" the flow from laminar (smooth airflow) to turbulent (fairly chaotic). This would normally seem odd because you generally want smooth airflow, but laminar flow can separate from your surface easier than turbulent flow. This separation creates a large region where the pressure is low and leads to a high level of pressure drag. With the turbulent case, the airflow separates later on creating a smaller area, therefore, lowering the pressure drag. If you had a separation region after laminar flow on a vehicle adding dimpled paneling may be helpful, but there are other tools that can be used to delay the onset of this separation, such as vortex generators. Yet, it may just be easier to design a vehicle in a way that minimizes the chance of developing this separation zone. There is a lot more control that an engineer has on the design of a vehicle vs. a golf ball. A golf ball has to pretty much be a sphere. Therefore, something that maintains that generally shape has to be utilized, which lead to dimples being used. It is still common for golf balls to use a different number of dimples or different kind of dimples and such

ocpnff

asksciencefiction_train

[The Simpsons] How does someone like Homer who works as a safety inspector in a nuclear power plant facility, still live a lower middle class life?

h3vzqva

h3w5fa9

Homer is constantly getting sued for his antics. He claims the average settlement is $68,000 which is about a hundred grand in today's money.

Today I learned having a 4br 2 story house with two cars and 3 kids and spending lots of money on random shit as you please puts you solidly in the lower middle class. Fuck I wish I was in the lower middle class.

5qhyvs

askengineers_train

what is Your most favorite Quotes As a Engineer ? what is Your most favorite Quotes As a Engineer ?

dczep9h

dczdxyn

If it looks stupid and it works, it's not stupid.

Overkill is underrated

ws3arb

explainlikeimfive_train

Explain like I'm five years old:How did humans first translate other languages, if they didn't know the languages?

ikybc9f

ikwnhwe

Explain like I'm five years old answer: Friendly people and mimicry, then you build up to more complex things. Background: I dated a foreign exchange student from France when I was a Sophomore. When I turned 18 I moved to France to be with her, and I never studied French EVER. The first three months I was like a sponge. My vocabulary ballooned. I'd just hold up an object, and someone would tell me it's name in french. Eventually I learned to ask "what is this?" And from there could make rudimentary phrases, and inflection mattered. Saying "food?" with an inclination... implies "I'm hungry" then someone would say "tu faim?" and now I knew the word for "hungry" so now I started learning basic verbiage. Once I had a significant vocabulary of basic things... I plateaued for about a year. People spoke to fast, I was embarrassed to speak. I could read with about a 25% comprehension, I mostly read tabloids, pretty low brow stuff, or the TV guide. Oddly, I could carry on a pretty good conversation with a child lol. The next breakthrough was when I learned small talk. After about 15 months, I knew enough phrases and questions, I could have a small conversation with someone. But really I just cycled through 10 or so topics, namely the weather, did they know this friend, food. If I didn't understand their response, they'd dumb it down enough until I did. Then just going to parties or bars and talking to people, I gradually learned more phrases and an ability to understand responses. I can't really write french, it'd look like a poorly worded ransom note if I did. I have a terrible accent, but I'm confident in what I'm saying. That being said, this was around 98-00 before streaming video came along. I was essentially forced into immersion. There were certain movie theaters that showed films in english, there were a few TV channels that would show movies/shows in english, there were some bookstores that sold books in english. The selection wasn't great, so it forced me to interact more with a French society. Like... it was four tv shows a month. 80 minutes of content. Maybe 10 movies a month. That's about 1,300 hours in a month of english content I could get. About 45 minutes a day. And books were essentially classics, like okay I guess I'll read Tom Sawyer, but it'd be nice to read Jurassic Park. If streaming was around, I wouldn't have learned shit. There wouldn't have been incentive. Kind of explains how people can come to america and never learn english.

Egyptian hieroglyphs we’re very difficult to figure out. Even after the Rosetta stone was discovered it took some time to break it down. (The Rosetta is a tablet with the same message in multiple languages.

qle1q7

askbaking_train

Luxury Baking Tools? I want to spoil my wife this year. Last year I made sure she had all the essential tools and duplicates of the really essential stuff. She's baked almost every weekend and is even pulling off sunflower seed flour based macarons. What tool do you consider a luxury/extravagance but is still useful/used?

hj5sskd

hj3wp24

These are hard to find and I don't think they make them anymore but some specialty shops may have some. If she makes a lot of cookies, pastry dough, decorates with fondant or almond paste get a Dobord which is an adjustable pastry board. You'd have to pry mine from my dead cold hands. If you can't find a Dobord there are others but you would have to read the reviews and descriptions. Here is one. https://www.armchair.com/store/gourmet/baking/cookies/cookieboard1.html

A Le Creuset Dutch Oven for bread baking. The sets are nice, but I find the saucepan pretty much useless because it's so small, so I'd go piece-by-piece. A braiser is a squat version of a dutch oven, with a domed lid to facilitate accumulated condensation moving back down through the cooking chamber to cycle. An oval dutch oven is ideal for rib roasts and poultry - otherwise you gotta manhandle a duck to get it into a round DO. Le Creuset skillets are also nice: since they have a black satin enamel coating inside, you don't have to avoid acidic foods or soap and water with them - just clean as usual. The grill pans and griddles with grill marks are somewhat fussier to clean, but an overnight soak in a garbage bag, with yellow cap Easy Off, will bring enameled cast iron back to new every time.

c8cv7h

askacademia_train

Male profs/students always referring to female scientists (profs & students) as “girls” or “ladies” I (F 25) am a doctoral student at a large American research university. Something that has been bugging me (and all of the other female students in my department) is that most of the male professors exhibit some sexist behaviors. What’s really disheartening and offensive, however, is that one of the younger PIs (early 30s) and his male students appear to go out of their way to always call attention to our gender. For example, they constantly refer to us as “girls” or “ladies,” express actual surprise that the female students are able complete work by deadlines and meet/exceed expectations, remark that it’s so unfair that a female TT “will get tenure only because she’s female”—I could go on but you get the idea. I don’t understand why our gender always has to be mentioned in every conversation. I voiced my reaction (“it makes me feel uncomfortable when male students and faculty members constantly remind me that I’m female. I don’t understand why every sentence has to end with “girls” or “ladies.”) to one of the students in a graduate student seminar when we were discussing inclusivity in the classroom, and he didn’t even try to understand where we were coming from (“But if you’re talking to a group of girls, what’s the problem with stating that?”) and it has only gotten worse since then. There isn’t a female professor that I can go talk to for advice, so I came to you, R/AskAcademia. These are good people with good intentions, but they don’t realize how the words they choose on a daily basis reinforce the “boys’ club” feeling of our department. What can we do to encourage them to think about it from our perspective?

esn1sgx

esm56ct

A few people here are missing the point. The fact that they say things like "women will get tenure just because they're women" is incredibly off. There's a blatant disregard for/dehumanisation of a person based on gender at play here. It rings starkingly similar to the way people denigrate race inclusivity programs. The "ladies" and "girls" remarks seem innocuous if taken as just that but if it's coming from people who partake in and condone that kind of discussion, there is a problem.

Try adding 'boys' to the end of your sentences addressing them. When they finally ask why you're doing that, point out they've been doing the same to you. But yeah, they don't notice these things, even when pointed out, and don't see the problem. Make sure you use 'boys' and not 'men' or 'guys'; it needs to be fairly insulting for them to notice.

igmtrk

askengineers_train

Best place to be searching for engineering jobs?? Hello fellow engineers! I just graduated this May from an engineering school with a good reputation. I was all set to go to work for an aerospace manufacturing company when COVID hit. I didn't know that my offer was no longer valid until about a month ago. I've been searching feverishly for the past month for a new job (don't want to live in my parents basement one second longer) and haven't had a ton of luck. Most of the postings I've been looking at are through LinkedIn and a few other online job boards. A lot of these sites aren't necessarily geared towards engineers so I was wondering if anyone had any tips for finding a job right now? Any help is appreciated

g2usz5s

g2v4tct

SE Michigan. Just attended a job fair yesterday and there was still a good number of people hiring. Still a lot less than normal, but nowhere near as bad as at the start of the pandemic. My personal advice: maximize human interaction with the company rep (webcam>chat), ask a lot about exactly what they expect from their employees and follow that with some spiel about your relevant skills/experiences.

With the coming of the new fiscal year in October, anybody that does work for the government (USA at least) will get their contracts and be able to start hiring again. Unfortunately, in that situation you will have to wait but know it is coming

idfmqm

askacademia_train

How to defend graduate teaching assistants After months of advocating to university leadership to include graduate teaching assistants in on decisions about whether we hold our classes face-to-face or online (rejected - we are teaching in person while faculty teach online) and pleading for some guidance from HR about documentation of our employee rights (ignored), I learned yesterday - five days before classes start - that myself and my graduate teaching assistant colleagues will have no long term leave if our lives are interrupted by the pandemic. If we are ill beyond 14 days, our contracts will be terminated. We had no choice but to teach face-to-face. We do not qualify for FMLA. We have no health insurance through the university. And now, if we fall ill in a scenario the university constructed, we will lose our jobs. We are not unionized, and our graduate student association was kept in the dark about all of this and told we would have the same rights as faculty. I have two questions about how I should respond to this situation: Any ideas about how we can productively proceed? All we want at this point is not to get fired if we get sick in the classroom and to be able to use our resources to help the university reopen in a safer way for our entire community. I value my students and I do not want to disrupt their education, but I am tempted to tell them what the university is doing to the GTAs and then ask that they not come to my class in person unless they absolutely need my help in that format, because it is not a safe space for us. Then, I would host my class online, from the classroom. Would that be unfair to my undergraduate students?

g28siqg

g28t3k2

Strike/teach online anyway! Tell your students, and ask them to write to the administrators to complain! Tell your faculty advisors that you won't teach unless [xyz] and have THEM complain to administrators! Note that all of these things carry some risk to your position depending on how vindictive the administration wants to be. There is safety in numbers, regardless of official union status (remember the original unions were all unauthorized - union power comes from striking and unity among workers, not authorization). Such is the nature of labor disputes. But if not now, when?

> We had no choice but to teach face-to-face. We do not qualify for FMLA. We have no health insurance through the university. And now, if we fall ill in a scenario the university constructed, we will lose our jobs. Talking to a lawyer about a class-action OSHA suit could be done, several professors at my university are taking that approach. If you have a GA/TA/RA union, talk to them about it and potential collective bargaining.

tk52hv

askbaking_train

Could I swap white sugar for brown sugar to make a vanilla cake? Ran out of granulated sugar and I’ve only got brown sugar on me I googled it and found out that there would be little change if I did. But just asking here just to be sure

i1o5cqy

i1q4dq2

What kind of brown sugar is it?

Please update and tell us how it went!

epok44

askculinary_train

Why is it easier for a Japanese restaurant to get a 4.5+ star rating than a Thai place? I adore Thai food. But I've noticed that even my very favorite Thai spots usually get a max of 4.4 stars on Google. It's very difficult for them to break that barrier. By contrast, I've eaten at very well-rated Japanese places. And people seem more generous with their ratings for Japanese food. I was wondering why that is? My current theories: I know there's a 'culinary register' where certain cuisines are considered upper-class and others not so upper class, and I think Japanese food would be considered more upper class than Thai (both a recent history as an Empire, the expense of the ingredients and how difficult it is to make, and the portion sizes), and I wonder where that plays into it.

fel3gyk

fekp1qx

Japanese food is the Italian food of Asian cuisine. It just has this unfair advantage. People lose their minds over sushi and miso, but are leery of a Thai curry or Vietnamese pho. There is so much diversity in Asian cuisine, and people fail to see it. Korean food? Oh my God, you haven't lived until you've had some bibimbap. Chinese food? Try real Sichuan hot pot, it's DELICIOUS. Don't even get me started of Filipino food, so many flavors you just didn't even imagine marrying into gorgeous meals. It's how Japanese food is advertised and pushed worldwide. Really disappointing. So people, go out of your way to experiment and explore your local Asian places. You'll find gems, you'll find disappointments. But try them, please.

My first two thoughts are that many Thai restaurants in the US are mediocre or at least undifferentiated. Of course, the same is true of many Japanese restaurants, but I think more cities have distinctive restaurants in that cuisine. My second and more important that are that crowd-sourced information is worth what you pay for it. Several Thai restaurants have received Michelin stars in the US and more have been highly reviewed by credible newspaper restaurant critics.

m1y3f3

legaladvice_train

My FIL passed away a few weeks ago, he was making payments on his life insurance for almost 3 years. The insurance company never created a policy number for him, and is not going to pay out his life insurance. I haven't recieved anything from the insurance company yet. I have a friend that still works at the same company as my FIL. They called him in for a meeting and told him this yesterday. I'm not sure what I need to do.

gqh4gn8

gqgo908

We had that happen with insurance on our rental property, agent discovered it, straightened it out, assured us that his Errors & Omissions (E&O) professional liability insurance would have made everything right had there been a claim. Google E&O professional liability insurance, your agent should have E&O coverage that you can claim against

Hire a lawyer. This is beyond reddit imo

7vcbhi

askengineers_train

What do system engineers do on a daily basis? I took a Systems 101 intro course and am intrigued by systems engineering. However, I am unclear on what they do on a day-to-day basis? Can anyone here provide insight into this? Thanks!

dtrlzzn

dtrlr9f

I'm a system engineer in the aviation industry, with about ten years' experience. The core of systems engineering is understanding how the different disciplines and parts of a system interact, and to ensure that, together, they meet the intended functions the system is supposed to provide. In my daily work, that means I: * Identify all the interfaces and agree with them how we will work together. For example, how much support I can expect from specialists, and, most importantly, who is impacted by decisions I take (so that I know to, for example, get an acoustics specialist to weigh in if I'm changing something to make a system easier to install, but which may cause it to rattle down the road). * Write requirements for what the system is supposed to do. This needs a lot of knowledge (I need to call on a lot of specialists) and is a lot more interesting than it sounds. This also includes the non-technical requirements (cost, schedule, risk, market strategy...). I then break the requirements down - for example, a system may have to fulfill a particular function (e.g. "maintain comfortable environment for passenger"), and I need to work out how the different components of the system work together to meet that requirement (e.g. a fan might provide air movement), and write requirements for those components. * Develop a plan how to validate (ensure the requirements are correct) and verify (ensure the system meets the requirements) the requirements. For example, I would do a background study to validate a requirement, and a test in a laboratory to verify a requirement. This needs a surprising amount of technical depth - picking up on the example I used earlier, how do I verify that the system is "maintaining a comfortable environment"? What are the standards of passenger comfort? Under what circumstances must the system be able to do this? If I'm doing anything other than testing on the final product in a real-world environment, how representative is my test (or simulation, or analysis)? * Design a system architecture, then using various means at my disposal (prototypes, simulations, tests...) to see if it meets the requirements. Depending on the task I either do it myself (e.g. background study) or delegate it to a specialist (e.g. a fatigue test), who then reports the findings back to me. I also evaluate the architecture with respect to non-technical requirements (e.g. how much will this cost, how risky is it to manufacture). * I spend an awful lot of time checking all adjacent systems and stakeholders and working out solutions for where we "clash" (for example there isn't enough space to install two systems, so we have to find a solution - or an adjacent system has changed something, and I need to evaluate what impact this has on my system and find a solution that suits us both.). This and the previous point is the "meat" of my work - all the processes and tools around it are just there to help me not to forget anything. There are always a lot of iterations! * I also do a lot of project management in my role (agreeing scope, schedule, deliverables, tracking progress and risks, etc), but in other organisations that could be responsibility of a dedicated project manager. * The majority of my time I spent communicating; systems engineering is a very communications-heavy discipline (particularly with my additional project management tasks) Systems engineering is the science of mastering interdependency and complexity, across multiple fields, and I find it very challenging and fulfilling. It suits me to know a little about every aspect of my system without needing to know the deep details; I can therefore take decisions which take all these aspects into account, and I understand the system at a high level, which I find very satisfying.

https://www.incose.org/AboutSE

7995vm

askculinary_train

What food has the most neutral taste? Meaning it has no taste at all. Not tasting bad or good or anything at all.

dp06810

dp0c7ke

Rice. 10/10 with rice.

Unseasoned poi. It's like having someone else's spit in your mouth.