Gizmodo has a video and the story on the satellite hit.
Oh, and so much for the naysayers who said it wouldn’t work. Wishful thinking, one suspects.
They’ve been poo-pooing this since the eighties, going back to Tsipis and Garwin in SciAm. A good example of Clarke’s First Law, about elderly and distinguished scientists.
Apparently the shooting gallery was a success.
A defense official says a missile launched from a Navy ship in the Pacific hit the U.S. spy satellite it was targeting 130 miles above Earth’s surface. Full details are not yet available.
Presumably, we’ll find out just how successful it was in the coming days.
Sharper Image has filed for Chapter 11. I wonder if they’ll be able to reorganize?
I always thought their stuff was overpriced, and apparently a lot of people agreed with me. They also spent a lot on sending out all the catalogs. I wonder if their business model even works any more, what with Amazon and all.
An interesting discussion of the current economics.
The folks at AGI have attempted to model the satellite break up. Unfortunately, they need more data to have much confidence in it. But even still, I doubt if my free version of Satellite Took Kit would be up to the job that they’ve done.
This seems like a pretty big exclusion area for the satellite shot on Thursday. Is it going to disrupt airlanes? I’d be pretty annoyed if my trans-Pacific flight was delayed for it.
Lileks sets an alarm clock:
First you push the ALARM SET button, and you should get our old friend, Mr. Blinking Twelve. But no. You press SOURCE to select iPod or FM tuner. Repeatedly pressing this button just makes the iPod option flash on the display, though, and you figure you’ve done something wrong. So you turn the device OFF.
And the display face lights up. This is the first indication that the device was designed by the American Union of Nonintuitive Interfaces. These guys get a lot of work nowadays. You start again. SOURCE. You get the flashing iPod option. Ah hah: here’s another on/off button; let’s try that. It turns everything off and powers down the unit. That’s an option you’ve never had on an alarm clock before; if we had world enough and time, we could consider the possible scenarios in which one would want to power down the alarm clock. None come to mind.
Speaking of roosters, having spent some time in tropical climes where they run around wild, I can attest that the notion that they crow at dawn is a myth that has been foisted on city slickers like me. Or rather, that they only crow at dawn. I hear them crowing at dawn, at sunset, at lunchtime, at 2 AM. They may be good at waking you up, but not at any particularly useful time.
Well, I don’t think so, at least not intrinsically. But apparently a lot of people do. I wonder how the results would come out if you said “molecular manufacturing” instead?
Toshiba is throwing in the towel on HD-DVD. Looks like Sony won, this time.
That explains all the cut-rate players at Christmas time. I’m sure that the entertainment industry is happy to only have to deal with one new medium. Wonder how long they’ll continue to produce standard DVDs?
Not exactly, despite the claim of this post:
Deep frying is a form of convection heating. Instead of hot air, you are using hot oil to transfer the heat. Depending on the oil used in the fryer, the temperature is usually about 375 degrees to keep the food from absorbing a lot of oil.
The Big Easy uses infrared energy to “bathe” food. It excites the proteins, not the water. Thus, you are literally frying it. It’s just like sitting in the sun all day. The infrared energy will “fry” your meat’s skin. The Big Easy doesn’t need a lid because it’s better to let the hot air escape. That way your food doesn’t dry out and there’s no basting necessary. Unlike conventional turkey fryers there is also no warm-up period. Just drop your thawed turkey (stuffed or unstuffed, injected or not, sugar-less rubbed or not) into the chamber and turn the Big Easy on. Infrared energy starts cooking it immediately and the cooking time for 12-14-pound turkey will be cut almost in half.
Without expressing an opinion on the relative merits of cooking a turkey this way, it’s not equivalent to deep-fat frying. As it says, it only radiates the skin, whereas a deep fryer gets hot oil inside the bird as well, which has to speed up the cooking time considerably. And if the oil is sufficiently hot, there’s no reason that it has to make the bird greasy, or any more so than it would be naturally from its own fat.
The Big Easy
[Update late evening]
Contrary to Glenn’s comment, I don’t call “foul.” The proper spelling is “fowl.”