ValenThyme

NASA's idea was an inflatable dipole, i linked the article about it up higher

as masterspace noted NASA has actually given it some thought.

"This new research is coming about due to the application of full plasma physics codes and laboratory experiments. In the future it is quite possible that an inflatable structure(s) can generate a magnetic dipole field at a level of perhaps 1 or 2 Tesla (or 10,000 to 20,000 Gauss) as an active shield against the solar wind."

source: https://phys.org/news/2017-03-nasa-magnetic-shield-mars-atmosphere.amp

It also doesn't completely protect the entire planet just two critical points on the surface.

me proudly showing off to my dad that I had spent hours teaching the Timex Sinclair to... balance a checkbook!

dad: my checkbook is already balanced.

me: ahhh, yes well, just imagine though if things had lined up huh??

you should check out tildes or metafilter both are link aggregators that are highly curated to foster discussion

sure, it's really easy and if you like hotc sauce it's both fun and saves you money.

The only special equipment I use are wire bale jars, a stick blender and xanthan gum for some sauces. Can get jars and bottles cheap at goodwill. I also keep sodium benzoate and add it to sauces i give away but just keep the ones i make in the fridge and they are always gone fast.

My method: Boil a big pot of water and let it sit with a lid overnight to get all the chlorine out. We are counting on lactobacillus to outcompete any other bacteria and to provide us with the lactic acid that preserves the peppers. Don't want to kill the lactobacillus with too much heat or chlorine but she can handle a little salt.

Wash (with some of the de-chlorinated water) and cut a pound or 1000 grams of peppers up (it's easier for me to buy a pound but easier to calculate the additives with a kilogram just go with whatever you got), leaving the stems on a few of them for flavor. You can add in garlic, onion, whatever. i have big jars that can hold this many at once but you might use less peppers or more jars as needed.

Whatever amount of peppers you end up with, stuff them in your jars leaving a couple inches at the top. sprinkle them with 3 to 5% of their total weight of kosher salt. Then top it up almost to the top with dechlorinated water.

Then I put a plastic bag filled with water in at the top of the jar so all the peppers are submerged and clamp it shut.

brine may ooze or even spray out under pressure so i put a towel over the top.

let it sit for a week or a few months and when your're ready separate the brine from the soft pickled peppers, blend up the peppers and add in your cloudy brine until you like the consistency (lean towards watery), then add in 2-3% by weight of xanthan gum to stabilize it, thicken it and keep it from separating in the fridge.

I put mine in those sealable glass bottles with the rubber gasket and wire clamp and they last months in the fridge and are so good! I get all my equipment at goodwill I wait until they are half priced or marked cheap and only pay $1 per bottle or jar unless it's very big or has cool designs.

good luck!

oh yeah if you get farty smells or you just want a more mellow flavor or you are storing it in bottles without a rubber gasket seal you can cook the pepper mash and brine and that'll mellow it out.

thanks for the very well written post!!

I make my own fermented hot sauce and ginger bug but haven't done cabbage yet and didn't even think of saurkraut i was gonna do kimchi but my roommates love saurkraut so i'm excited to try this out.

one thing i learned about dealing with headspace is to put a ziplock bag of water at the very top of of the jar. Nothing can squeeze past it except liquid so you don't end up with anything solid poking out and getting moldy! I just did a sriracha that sat for months and it was heavenly. I don't crack my jars though i use the wire bale type that'll vent gas so i just look for the cloudiness from the lactobacillus.

i'm gonna do this very soon.

the suspension is barely loaded, I'm guessing AI or Art Vehicle and that's all a shell. I owned a work truck with an 8 foot bed and when it was loaded the tire would be way up in the wheel well more. Could be some super suspension but my money is it's not really what we are seeing. The suspension being perfectly level with the ground makes me think AI as the vehicle is designed to be level with the rear loaded. With that front loaded down too the nose should be pitched down a bit.

interested

Bowling on Atari 2600

cursed Chubbies, they look so good but they hold so little

I only ever had the soylent in the bottles. I was really surprised when i tried unflavored soy milk and it was almost the exact same flavor as the white bottles! Soylent is just soy milk with vitamins in it!