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December 7th, 2013 | #141 |
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Came across a new word in Missouri Conservationist this month. It refers to leaves that stay on deciduous trees through the winter, all brown and dry.
marcescence "The retention over winter of old, dead leaves is known as marcescence. In Missouri it is common among trees such as pin oaks, shingle oaks, young oaks of other species, and American beech in southeast Missouri." (Missouri Conservationist, December 2013, p. 5) Probably not a word I'll remember well enough to use. Mainly because it's not immediately obvious how to pronounce it. Also, would have to think fairly hard for a humorous application - nope, it came to me. Old man's marcescent appendage - like for withered, dead cock. Or woman's drooping tits. Still, a little surprised have never come across this word before. Hell, maybe I will use it. Ah, even better - use it for brain. Your aged enemy has marcescent brain. You prove yours is young and sharp by using a word no one has ever heard of. While insulting him. Excellent if you can work some alliteration. Marcescent Mel, Mike, Marv, Milton. Or, best, Mark. Marc, short for marcescent. Might be good in a punching combo with 'anile,' which is a word many don't know, essentially the female version of senile. For comedic purposes particularly well deployed against old men, of course. |
December 28th, 2013 | #142 | ||
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I'm not sure if this speed reading trick actually works but I thought it was interesting
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January 1st, 2014 | #143 | |
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Was aware that this happens a lot, wasn't aware that it has an official name.
http://en.m.wikipedia.org/wiki/Godwin's_law Quote:
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January 17th, 2014 | #144 |
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from a woman's comment on JC Penney story..."sephora" - it's some kind of french cosmetics brand
Sephora 1,847,158 followers on Google+ Follow Sephora is a French brand and chain of cosmetics stores founded in Paris in 1970. |
January 17th, 2014 | #145 |
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Betadine - another new one to me. Came across this in some book.
This unique complex was discovered at the Industrial Toxicology Laboratories in Philadelphia by H. A. Shelanski and M. V. Shelanski.[2] They carried out tests in vitro to demonstrate anti-bacterial activity, and found that the complex was less toxic in mice than tincture of iodine. Human clinical trials showed the product to be superior to other iodine formulations.[3] It was first sold in 1955, and has since become the universally preferred iodine antiseptic.[3] |
February 8th, 2014 | #146 |
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I just learned that 'indie rock' is not, in fact, from Indiana.
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February 8th, 2014 | #147 |
Switching to glide
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Seymour's finest, John Mellencamp. He was rock before he was pop before he was total shit.
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"When US gets nuked and NEMO is uninhabitable, I will make my way on foot to the gulf and live off red snapper and grapefruit"- Alex Linder |
February 8th, 2014 | #148 |
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The business about allowing frozen meat to thaw out slowly in the refrigerator, as opposed to on your counter or table, is not true.
The key to good coffee is to grind just before you brew. That and proper measurement are the 2 most important preparations for a good cup, or pot, of coffee. Excess carbohydrates for dinner will disturb your sleep. Eating too late will create a drag on your energy the next day. |
February 8th, 2014 | #149 |
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February 8th, 2014 | #150 |
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February 8th, 2014 | #151 |
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February 8th, 2014 | #152 |
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varg, If you are worried about that by all means do not put your meat out to thaw. People have been cooking meat for a very long time. Much longer than refrigeration has been around. My mother always put food out on the counter to thaw. I always did up until a few years ago, when people started slow thawing, not for reasons of bacteria, but for reasons of supposed better conditioned meat. I went back to the out-on-the-counter for reasons of convenience since I found the taste to not be different. Never for reasons of the meat going bad in a mere 8 hours. Not even fish will do that from a frozen state, provided it is not getting ready to turn when it went into the freezer.
I cook a lot because I'm hypoglycemic and need lots of protein. I spend a lot of time preparing food. Never have I got sick from what you are worried about. In my experience (almost 60 years) meat is ruined by bacteria when it stinks. Do not cook stinky meat. Until that happens you will rarely if ever have a bad experience because of what you are afraid of. You can probably, on average, leave meat out for 2 days or longer before it goes high, and it will tell you it is high quite directly. Fish is a different story. All this is not to say that you, personally, don't have a particularly sensitive stomach, and have to be more careful. |
February 8th, 2014 | #153 |
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And here I thought I was a germophobe.
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March 8th, 2014 | #154 | |
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http://meta.m.wikimedia.org/wiki/Cunningham%27s_Law
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March 8th, 2014 | #155 | |
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April 10th, 2014 | #156 |
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Just learned that a new york jew invented bittorrent.
Experiencing conflicting feelings tonight, and I don't like it. |
April 10th, 2014 | #157 | |
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April 10th, 2014 | #158 | |
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April 20th, 2014 | #159 |
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I didn't know christianity was popular in china.
China on course to become 'world's most Christian nation' within 15 years http://www.telegraph.co.uk/news/worl...-15-years.html |
April 21st, 2014 | #160 | |
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Last edited by Fico; April 22nd, 2014 at 06:07 AM. |
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