J
Jan Panteltje
Guest
Is honey the solution?
https://www.sciencedaily.com/releases/2022/04/220405084610.htm
https://www.sciencedaily.com/releases/2022/04/220405084610.htm
R
Ricky
Guest
On Wednesday, April 6, 2022 at 12:20:15 AM UTC-4, Jan Panteltje wrote:
\"They created the memristors by processing honey into a solid form and sandwiching it between two metal electrodes, making a structure similar to a human synapse.\"
This was written by a \"writer\" rather than a researcher. The idea that anything with electrodes is \"similar to a human synapse\" is a bit of a stretch.. Synapses don\'t even have electrodes. They have a synaptic gap which is just a space which neurotransmitters diffuse across.
It\'s also interesting they make a big deal about using honey as the memristor active material, when it is almost certainly the sugar in honey that results in the desired operation. They did not indicate any particular property or component of honey that makes it better than just sugar.
--
Rick C.
- Get 1,000 miles of free Supercharging
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\"They created the memristors by processing honey into a solid form and sandwiching it between two metal electrodes, making a structure similar to a human synapse.\"
This was written by a \"writer\" rather than a researcher. The idea that anything with electrodes is \"similar to a human synapse\" is a bit of a stretch.. Synapses don\'t even have electrodes. They have a synaptic gap which is just a space which neurotransmitters diffuse across.
It\'s also interesting they make a big deal about using honey as the memristor active material, when it is almost certainly the sugar in honey that results in the desired operation. They did not indicate any particular property or component of honey that makes it better than just sugar.
--
Rick C.
- Get 1,000 miles of free Supercharging
- Tesla referral code - https://ts.la/richard11209
S
Sjouke Burry
Guest
On 06.04.22 6:41, Ricky wrote:
makes me suspicious about quite a few of them.
But I keep reading those articles (RSS feed) every day.
And enjoy them.
makes me suspicious about quite a few of them.
But I keep reading those articles (RSS feed) every day.
And enjoy them.
M
Martin Brown
Guest
On 06/04/2022 05:19, Jan Panteltje wrote:
They seem about 4 days late with their April fools joke!
OTOH Google searches suggest they might be serious.
Polariton based QM memristors are one of the front runners for a viable
memristor.
https://journals.aps.org/prapplied/abstract/10.1103/PhysRevApplied.17.024056
And a lot of false dawns too eg. :
https://aip.scitation.org/doi/abs/10.1063/1.5042281
Reminds me of a book that a friend won in a raffle entitled:
\"The Magic of Honey\" by Barbara Cartland
https://www.amazon.co.uk/Magic-Honey-Barbara-Cartland/dp/0552103365
Every bit as bad as her trashy novels.
--
Regards,
Martin Brown
They seem about 4 days late with their April fools joke!
OTOH Google searches suggest they might be serious.
Polariton based QM memristors are one of the front runners for a viable
memristor.
https://journals.aps.org/prapplied/abstract/10.1103/PhysRevApplied.17.024056
And a lot of false dawns too eg. :
https://aip.scitation.org/doi/abs/10.1063/1.5042281
Reminds me of a book that a friend won in a raffle entitled:
\"The Magic of Honey\" by Barbara Cartland
https://www.amazon.co.uk/Magic-Honey-Barbara-Cartland/dp/0552103365
Every bit as bad as her trashy novels.
--
Regards,
Martin Brown
S
server
Guest
On Wed, 06 Apr 2022 04:19:25 GMT, Jan Panteltje
<pNaonStpealmtje@yahoo.com> wrote:
Memristors were the memory of the future... many times. I think HP
announced a soon-to-be-shipped product once.
The Ovonics thing came and went for decades.
Memristors started as an intellectual conceit
https://en.wikipedia.org/wiki/Memristor
But maybe moving stuff is not a good way to make RAM. Who was making
that fuzzy nanotube ram?
HP also developed \"modulation domain\" instruments, a similar sort of
abstraction to memristors.
We actually do something like mod domain analysis now and then, to
track down sources of jitter. Plot time vs time, and the FFT of that.
--
I yam what I yam - Popeye
<pNaonStpealmtje@yahoo.com> wrote:
Memristors were the memory of the future... many times. I think HP
announced a soon-to-be-shipped product once.
The Ovonics thing came and went for decades.
Memristors started as an intellectual conceit
https://en.wikipedia.org/wiki/Memristor
But maybe moving stuff is not a good way to make RAM. Who was making
that fuzzy nanotube ram?
HP also developed \"modulation domain\" instruments, a similar sort of
abstraction to memristors.
We actually do something like mod domain analysis now and then, to
track down sources of jitter. Plot time vs time, and the FFT of that.
--
I yam what I yam - Popeye
S
server
Guest
On Wed, 6 Apr 2022 09:54:11 +0100, Martin Brown
<\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
It\'s good in tea, and apparently a decent treatment for burns and bed
sores. Good on English muffins.
Do they have English Muffins in England? Sort of like Canadian Bacon
in Canada. And French Fries.
--
I yam what I yam - Popeye
<\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
It\'s good in tea, and apparently a decent treatment for burns and bed
sores. Good on English muffins.
Do they have English Muffins in England? Sort of like Canadian Bacon
in Canada. And French Fries.
--
I yam what I yam - Popeye
R
Ricky
Guest
On Wednesday, April 6, 2022 at 10:39:16 AM UTC-4, jla...@highlandsniptechnology.com wrote:
Half of Larkin\'s posts sound like they were written by the village idiot. Discussing Honey used in memristors and this guy starts talking about English Muffins. BTW, that term has a very different meaning in England.
--
Rick C.
+ Get 1,000 miles of free Supercharging
+ Tesla referral code - https://ts.la/richard11209
Half of Larkin\'s posts sound like they were written by the village idiot. Discussing Honey used in memristors and this guy starts talking about English Muffins. BTW, that term has a very different meaning in England.
--
Rick C.
+ Get 1,000 miles of free Supercharging
+ Tesla referral code - https://ts.la/richard11209
M
Martin Brown
Guest
On 06/04/2022 17:26, Ricky wrote:
Surprisingly it is extremely good for certain skin damage as the very
high sugar content osmatic pressure acts as a non-specific sterilising
agent against some otherwise almost intractable wound infections.
ISTR they concentrate and purify it for this particular use. There are
traces of natural bee related antifungals and antibiotics in it too.
\"French\" fries came from a Francophone region of *Belgium*.
We don\'t call them \"English\" muffins but they are a breakfast staple.
particulalry in the colder months.
https://www.bbc.co.uk/food/recipes/english_muffins_56640
As are the much more suggestive sounding \"crumpets\" which are a not
dissimilar recipe but only cooked on one side and rather holey.
https://www.daringgourmet.com/traditional-english-crumpets/
--
Regards,
Martin Brown
Surprisingly it is extremely good for certain skin damage as the very
high sugar content osmatic pressure acts as a non-specific sterilising
agent against some otherwise almost intractable wound infections.
ISTR they concentrate and purify it for this particular use. There are
traces of natural bee related antifungals and antibiotics in it too.
\"French\" fries came from a Francophone region of *Belgium*.
We don\'t call them \"English\" muffins but they are a breakfast staple.
particulalry in the colder months.
https://www.bbc.co.uk/food/recipes/english_muffins_56640
As are the much more suggestive sounding \"crumpets\" which are a not
dissimilar recipe but only cooked on one side and rather holey.
https://www.daringgourmet.com/traditional-english-crumpets/
--
Regards,
Martin Brown
J
John Larkin
Guest
On Wed, 6 Apr 2022 17:48:53 +0100, Martin Brown
<\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
Thomas\' is the iconic brand here, widely available. \"Fork split.\"
One of our favorites is fried shrimp on a English muffin. With kettle
chips or tater tots.
We love crumpets but they are hard to find here. Ikedas in Auburn has
them so we stock up when we pass through there.
--
If a man will begin with certainties, he shall end with doubts,
but if he will be content to begin with doubts he shall end in certainties.
Francis Bacon
<\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
Thomas\' is the iconic brand here, widely available. \"Fork split.\"
One of our favorites is fried shrimp on a English muffin. With kettle
chips or tater tots.
We love crumpets but they are hard to find here. Ikedas in Auburn has
them so we stock up when we pass through there.
--
If a man will begin with certainties, he shall end with doubts,
but if he will be content to begin with doubts he shall end in certainties.
Francis Bacon
T
Tom Gardner
Guest
On 06/04/22 18:41, John Larkin wrote:
In the UK, shrimps are ~6cm long, and the edible bit fits on the last joint of
your thumb. Prawns are ~9cm. Both are delicious
https://britishseafishing.co.uk/brown-shrimp/
https://britishseafishing.co.uk/prawn-and-shrimp-species/
Larger still are Dublin bay prawns (scampi, langoustine).
The enormous tropical prawns aren\'t worth eating, IMHO.
Potted Morecombe bay shrimps on crumpets. Delicious, but expensive.
In the UK, shrimps are ~6cm long, and the edible bit fits on the last joint of
your thumb. Prawns are ~9cm. Both are delicious
https://britishseafishing.co.uk/brown-shrimp/
https://britishseafishing.co.uk/prawn-and-shrimp-species/
Larger still are Dublin bay prawns (scampi, langoustine).
The enormous tropical prawns aren\'t worth eating, IMHO.
Potted Morecombe bay shrimps on crumpets. Delicious, but expensive.
J
John Larkin
Guest
On Wed, 6 Apr 2022 19:24:20 +0100, Tom Gardner
<spamjunk@blueyonder.co.uk> wrote:
The only difference between shrimps and prawns is the 1:3 price ratio.
The $7 a pound shrimps at Safeway are actually pretty good. Probably
from Viet Nam or something.
The bigger they are, the easier to peel and the less flavor.
The ones from the Gulf of Mexico are best. They snack on oil spills
and Mississippi river silt.
The key to boiled shrimps is Zatarains.
https://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B088F1XSNX/ref=sr_1_5?crid=3BBG4026BBKKT&keywords=zatarains+crab+boil&qid=1649270102&sprefix=zata%2Caps%2C264&sr=8-5
I actually knew old man Zatarain when I was a kid. Crazy old coot by
then.
Shrimp Remoulade is good too. Boiled shrimp and sauce wrapped in a
lettuce leaf.
--
If a man will begin with certainties, he shall end with doubts,
but if he will be content to begin with doubts he shall end in certainties.
Francis Bacon
<spamjunk@blueyonder.co.uk> wrote:
The only difference between shrimps and prawns is the 1:3 price ratio.
The $7 a pound shrimps at Safeway are actually pretty good. Probably
from Viet Nam or something.
The bigger they are, the easier to peel and the less flavor.
The ones from the Gulf of Mexico are best. They snack on oil spills
and Mississippi river silt.
The key to boiled shrimps is Zatarains.
https://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B088F1XSNX/ref=sr_1_5?crid=3BBG4026BBKKT&keywords=zatarains+crab+boil&qid=1649270102&sprefix=zata%2Caps%2C264&sr=8-5
I actually knew old man Zatarain when I was a kid. Crazy old coot by
then.
Shrimp Remoulade is good too. Boiled shrimp and sauce wrapped in a
lettuce leaf.
--
If a man will begin with certainties, he shall end with doubts,
but if he will be content to begin with doubts he shall end in certainties.
Francis Bacon
C
Clifford Heath
Guest
On 7/4/22 3:41 am, John Larkin wrote:
They\'re quite easy to make. I made some that filled a 20cm frypan. They
don\'t go in the toaster but under the griller, but there\'s breakfast in
a single crumpet.
CH
They\'re quite easy to make. I made some that filled a 20cm frypan. They
don\'t go in the toaster but under the griller, but there\'s breakfast in
a single crumpet.
CH
T
Tom Gardner
Guest
On 06/04/22 19:40, John Larkin wrote:
That /is/ a pain, but is an advantage if you are on a diet.
Bigger -> less flavour seems to be valid for many things,
e.g. strawberries. It is almost as if there are the same
number of flavour molecules, just more or less diluted.
Shudder!
Even frozen, the cold water prawns are deliciously sweet,
much like fresh lobster and fresh squid from the English
channel.
/Nothing/ should be added to those
Ditto live spoots, which are also sweet.
Spoots and squid should be sauted for a 60-90s, not
longer - unless you like eating rubber.
I like celeriac remoulade, but the sauce would overpower a
good shrimp or prawn (but be necessary for tropical tiger
prawns).
That /is/ a pain, but is an advantage if you are on a diet.
Bigger -> less flavour seems to be valid for many things,
e.g. strawberries. It is almost as if there are the same
number of flavour molecules, just more or less diluted.
Shudder!
Even frozen, the cold water prawns are deliciously sweet,
much like fresh lobster and fresh squid from the English
channel.
/Nothing/ should be added to those
Ditto live spoots, which are also sweet.
Spoots and squid should be sauted for a 60-90s, not
longer - unless you like eating rubber.
I like celeriac remoulade, but the sauce would overpower a
good shrimp or prawn (but be necessary for tropical tiger
prawns).
J
John Larkin
Guest
On Wed, 6 Apr 2022 23:44:18 +0100, Tom Gardner
<spamjunk@blueyonder.co.uk> wrote:
Cajun/creole food: Nothing succeeds like excess.
--
If a man will begin with certainties, he shall end with doubts,
but if he will be content to begin with doubts he shall end in certainties.
Francis Bacon
<spamjunk@blueyonder.co.uk> wrote:
On 06/04/22 19:40, John Larkin wrote:
On Wed, 6 Apr 2022 19:24:20 +0100, Tom Gardner
spamjunk@blueyonder.co.uk> wrote:
On 06/04/22 18:41, John Larkin wrote:
On Wed, 6 Apr 2022 17:48:53 +0100, Martin Brown
\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
On 06/04/2022 17:26, Ricky wrote:
On Wednesday, April 6, 2022 at 10:39:16 AM UTC-4,
jla...@highlandsniptechnology.com wrote:
On Wed, 6 Apr 2022 09:54:11 +0100, Martin Brown
\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
On 06/04/2022 05:19, Jan Panteltje wrote:
Is honey the solution?
https://www.sciencedaily.com/releases/2022/04/220405084610.htm
They seem about 4 days late with their April fools joke! OTOH
Google searches suggest they might be serious.
Polariton based QM memristors are one of the front runners for a
viable memristor.
https://journals.aps.org/prapplied/abstract/10.1103/PhysRevApplied.17.024056
And a lot of false dawns too eg. :
https://aip.scitation.org/doi/abs/10.1063/1.5042281
Reminds me of a book that a friend won in a raffle entitled: \"The
Magic of Honey\" by Barbara Cartland
https://www.amazon.co.uk/Magic-Honey-Barbara-Cartland/dp/0552103365
Every bit as bad as her trashy novels.
It\'s good in tea, and apparently a decent treatment for burns and
bed sores. Good on English muffins.
Surprisingly it is extremely good for certain skin damage as the very
high sugar content osmatic pressure acts as a non-specific sterilising
agent against some otherwise almost intractable wound infections.
ISTR they concentrate and purify it for this particular use. There are
traces of natural bee related antifungals and antibiotics in it too.
Do they have English Muffins in England? Sort of like Canadian
Bacon in Canada. And French Fries.
\"French\" fries came from a Francophone region of *Belgium*.
Half of Larkin\'s posts sound like they were written by the village
idiot. Discussing Honey used in memristors and this guy starts
talking about English Muffins. BTW, that term has a very different
meaning in England.
We don\'t call them \"English\" muffins but they are a breakfast staple.
particulalry in the colder months.
https://www.bbc.co.uk/food/recipes/english_muffins_56640
Thomas\' is the iconic brand here, widely available. \"Fork split.\"
One of our favorites is fried shrimp on a English muffin. With kettle
chips or tater tots.
In the UK, shrimps are ~6cm long, and the edible bit fits on the last joint of
your thumb. Prawns are ~9cm. Both are delicious
https://britishseafishing.co.uk/brown-shrimp/
https://britishseafishing.co.uk/prawn-and-shrimp-species/
The only difference between shrimps and prawns is the 1:3 price ratio.
The $7 a pound shrimps at Safeway are actually pretty good. Probably
from Viet Nam or something.
Larger still are Dublin bay prawns (scampi, langoustine).
The enormous tropical prawns aren\'t worth eating, IMHO.
The bigger they are, the easier to peel and the less flavor.
That /is/ a pain, but is an advantage if you are on a diet.
Bigger -> less flavour seems to be valid for many things,
e.g. strawberries. It is almost as if there are the same
number of flavour molecules, just more or less diluted.
The ones from the Gulf of Mexico are best. They snack on oil spills
and Mississippi river silt.
The key to boiled shrimps is Zatarains.
https://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B088F1XSNX/ref=sr_1_5?crid=3BBG4026BBKKT&keywords=zatarains+crab+boil&qid=1649270102&sprefix=zata%2Caps%2C264&sr=8-5
I actually knew old man Zatarain when I was a kid. Crazy old coot by
then.
Shudder!
Even frozen, the cold water prawns are deliciously sweet,
much like fresh lobster and fresh squid from the English
channel.
/Nothing/ should be added to those
Cajun/creole food: Nothing succeeds like excess.
--
If a man will begin with certainties, he shall end with doubts,
but if he will be content to begin with doubts he shall end in certainties.
Francis Bacon
R
Ricky
Guest
On Wednesday, April 6, 2022 at 2:40:29 PM UTC-4, John Larkin wrote:
That is simply BS. I cook shrimp all the time and the best shrimp are not frozen, which here typically means gulf shrimp. I\'ve had frozen gulf shrimp and they are not as good. I have never seen any correlation of size to taste. But then I don\'t buy the super colossal shrimp. I usually throw in the towel at colossal or my favorite is extra jumbo (16/20 cnt).
Boiling shrimp is ok, but grilled with a special seasoning blend is much better. I recently had offers of sex for my shrimp. lol
It\'s kind of funny that Puerto Rico doesn\'t have much in the way of spicy food. It\'s actually pretty bland. Lost of plantains.
--
Rick C.
-- Get 1,000 miles of free Supercharging
-- Tesla referral code - https://ts.la/richard11209
That is simply BS. I cook shrimp all the time and the best shrimp are not frozen, which here typically means gulf shrimp. I\'ve had frozen gulf shrimp and they are not as good. I have never seen any correlation of size to taste. But then I don\'t buy the super colossal shrimp. I usually throw in the towel at colossal or my favorite is extra jumbo (16/20 cnt).
Boiling shrimp is ok, but grilled with a special seasoning blend is much better. I recently had offers of sex for my shrimp. lol
It\'s kind of funny that Puerto Rico doesn\'t have much in the way of spicy food. It\'s actually pretty bland. Lost of plantains.
--
Rick C.
-- Get 1,000 miles of free Supercharging
-- Tesla referral code - https://ts.la/richard11209
R
Ricky
Guest
On Wednesday, April 6, 2022 at 6:44:24 PM UTC-4, Tom Gardner wrote:
It\'s simply not true for shrimp. Large strawberries have been bred for size in addition to surviving traveling. That is where the flavor goes, the connective tissue rather than the sweet, sugary flesh that makes the berry worth eating.
--
Rick C.
-+ Get 1,000 miles of free Supercharging
-+ Tesla referral code - https://ts.la/richard11209
It\'s simply not true for shrimp. Large strawberries have been bred for size in addition to surviving traveling. That is where the flavor goes, the connective tissue rather than the sweet, sugary flesh that makes the berry worth eating.
--
Rick C.
-+ Get 1,000 miles of free Supercharging
-+ Tesla referral code - https://ts.la/richard11209
T
Tom Gardner
Guest
On 07/04/22 00:20, Ricky wrote:
Did you bother to read my post?
How big are /your/ shrimp?
Did you bother to read my post?
How big are /your/ shrimp?
M
Martin Brown
Guest
On 06/04/2022 18:41, John Larkin wrote:
There must surely be a British shop in somewhere the size of San
Francisco. I recall there were a few \"British\" and \"Irish\" pubs.
Recipe isn\'t that difficult if you are inclined to DIY.
--
Regards,
Martin Brown
There must surely be a British shop in somewhere the size of San
Francisco. I recall there were a few \"British\" and \"Irish\" pubs.
Recipe isn\'t that difficult if you are inclined to DIY.
--
Regards,
Martin Brown
S
server
Guest
On Thu, 7 Apr 2022 09:30:53 +0100, Martin Brown
<\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
Camelot, on the crumbling cliffs of Pacifica (look for drone vids of
Pacifica on Youtube) is a proper fake British bar. The fish and chips
are optionally oysters and chips.
There are far more Irish pubs than brit.
--
I yam what I yam - Popeye
<\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
Camelot, on the crumbling cliffs of Pacifica (look for drone vids of
Pacifica on Youtube) is a proper fake British bar. The fish and chips
are optionally oysters and chips.
There are far more Irish pubs than brit.
--
I yam what I yam - Popeye
M
Martin Brown
Guest
On 07/04/2022 11:58, jlarkin@highlandsniptechnology.com wrote:
My British friends who are now US expats invariably demand to go to the
chippy when they visit the UK - something they can\'t easily get at home.
Not seen any of them since lockdown started.
UK isn\'t a good place to visit right now. Transport is in complete chaos
as Covid infections run rife and there is a new Omicron XE variant a
recombination of BA.1 & BA.2 that is reckoned 10% more infectious than
either now beginning to take hold. 1 in 12 had active Covid last week!
I\'m going back a long while so I expect it isn\'t there now but I recall
being taken to a \"British\" pub not too far from Redwood. Apart from
serving freezing cold British beer it was notable for a big Union flag
over the front door and a tree growing through the bar area up through
the roof. It looked vaguely tropical shack for a \"British\" pub.
> There are far more Irish pubs than brit.
Indeed.
--
Regards,
Martin Brown
My British friends who are now US expats invariably demand to go to the
chippy when they visit the UK - something they can\'t easily get at home.
Not seen any of them since lockdown started.
UK isn\'t a good place to visit right now. Transport is in complete chaos
as Covid infections run rife and there is a new Omicron XE variant a
recombination of BA.1 & BA.2 that is reckoned 10% more infectious than
either now beginning to take hold. 1 in 12 had active Covid last week!
I\'m going back a long while so I expect it isn\'t there now but I recall
being taken to a \"British\" pub not too far from Redwood. Apart from
serving freezing cold British beer it was notable for a big Union flag
over the front door and a tree growing through the bar area up through
the roof. It looked vaguely tropical shack for a \"British\" pub.
> There are far more Irish pubs than brit.
Indeed.
--
Regards,
Martin Brown