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August 3rd, 2009


Poll #1438979 More snackoid substances

Cookies

Sugar
0(0.0%)
Peanut Butter
2(7.4%)
Chocolate (or other) chip
0(0.0%)
Oatmeal
3(11.1%)
Shortbread
0(0.0%)
Sandwich
0(0.0%)
Refrigerator
0(0.0%)
Other
2(7.4%)

Other:

______ chip cookies:

Butterscotch
0(0.0%)
Cherry
0(0.0%)
Chocolate
9(34.6%)
"White chocolate"
1(3.8%)
Mint
1(3.8%)
Toffee
0(0.0%)
Buffalo
0(0.0%)

Hydrox is...

a cookie. Or still should be!
6(22.2%)
an ion, I think.
1(3.7%)
a cat.
0(0.0%)
a cosmetic.
0(0.0%)
a terrible name for a cookie.
13(48.1%)

Classic chocolate wafer creme filled sandwich cookie.

Hydrox
2(7.4%)
Oreo
14(51.9%)
Either Hydrox or Oreo, but not those off brand things.
3(11.1%)
Hydrox, Oreo, store brand, generic, they're all good.
3(11.1%)
Ewwww.
1(3.7%)
Not any more.
3(11.1%)
sugar strands
1(3.7%)

Colorful toppings, not frosting, added to cookies are:

Hagelslag
0(0.0%)
jimmies
3(10.7%)
hundreds-and-thousands
1(3.6%)
shots
0(0.0%)
sprinkles
14(50.0%)
unnecessary
9(32.1%)
deeesgusting!
1(3.6%)

Crackers

Animal
1(3.6%)
Fire
1(3.6%)
Rice
1(3.6%)
Saltines
1(3.6%)
Graham
1(3.6%)
Catalytic
1(3.6%)

Tortilla chips

White corn
2(7.4%)
Yellow corn
5(18.5%)
Red corn
0(0.0%)
Blue corn
0(0.0%)
Any corn, except uni-
19(70.4%)
Not corn
0(0.0%)
I don't eat tortilla chips.
1(3.7%)

And, caving in... Michael Jackson?

The King of Pop!
7(25.9%)
Pretty good, but not deserving any royal title.
9(33.3%)
Not exactly talentless, but nothing special.
6(22.2%)
Eh, not that good.
1(3.7%)
A talentless hack that somehow got overhyped, overplayed, and oversold into false popularity.
0(0.0%)
Pervert. Good riddance.
1(3.7%)
Who?
3(11.1%)


ADDENDUM: Dagnabbit, the choice 'sugar strands' should have gone to the question below that one.

Tags:

T minus 5 minutes...


A while ago I wandered across this LJ post and noted it. I didn't try the recipe right off. On a recent visit to my folks I found that they had tried it and found workable, though the result was a bit rubbery. If you didn't take the link, here's the recipe:

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil / 6 TBSP applesauce
3 tablespoons chocolate chips
A small splash of vanilla extract
Dash of salt
1 large coffee mug (microwave safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little and top with whip[ped] cream or ice cream.
Or tip it out onto a plate if want to divide with another person...
EAT! (this can serve 2 if you want to feel slightly more virtuous).




This morning I tried it. It works. The result is slightly rubbery, but not badly so. Considering how little time it takes to make and how easy it is, that's not too bad a trade. I do wonder if changing something might help that a bit. I don't need it to be a 3 minute bake time, so a change there wouldn't be bad, though I would like to keep the microwave convenience: no preheating, relatively short baking time.

I did make a couple changes: I mixed things in a small mixing bowl and then poured the result in a Pyrex measuring cup that I had sprayed with oil to make extraction easier. This does easily serve two people without seeming insufficient unless you're feeling particularly gluttonous. I also cut the baking time short by about 15 seconds since I was using a 1100 Watt, rather than a 1000 Watt, microwave. Perhaps I still overbaked it?

I have seen suggestions, but have not tried them yet, for modifications. One is to add just a pinch of salt - something I forgot. I'm not sure what that will do. Another is to make a non-chocolate cake by substituting flour for the cocoa and adding or adjusting flavoring. Someone even suggestion using Bailey's (or similar) instead of milk. I suspect more alcohol would survive the short baking time than in regular oven baking. I also wonder if using softened butter rather than oil would help the texture or feel.

Also, yes, I know that 4 Tablespoons is 1/4 Cup, but in this case, especially if you use a coffee mug, pouring is just easier with the Tablespoon measure. And you won't need to clean the 1/4 cup measure if you don't use it.

Some versions call this the "Most Dangerous 5-Minute Chocolate Mug Cake" as it's only about 5 minutes from start to finish and thus chocolate is never more than 5 minutes away. It is tempting to make another and try some variation.

Replaced another CFL... with LED.


I went looking for a small 40W incandescent appliance bulb for the fridge this morning and while the local hardware store did not have such a thing (the dollar store did, though) I saw something else of interest: A supposedly 40W equivalent LED "bulb" that uses only 1.5 Watts. And while the price was not as low as incandescent, or even CFL, it was about what CFLs were not all that long ago. I splurged and bought one.

Why buy a $10 bulb? Lifespan, heat, efficiency, and just plain curiosity. I'm expecting another CFL to fail in the office light fixture (four bulbs and a fan) and it's tiresome. Mainly because I have to store the defunct CFLs until sometime in October when the folks that deal with fluorescents are in town again. So now it's three CFLs and one LED bulb which has pre-emptively replaced a CFL, which is now a spare.

Here are my initial impressions:

The good: It works. If you like full instant-on, this does it. The light is diffuse enough that in a typical non-horizontal reflector fixture it doesn't seem like a spotlight. It runs relatively cool. The current limiter gets warm, but one can grasp the envelope and unscrew it even after it's been on for some time. I haven't noticed any flicker, something one might expect with AC-powered LEDs. No mercury. And hopefully a really long service life.

The bad: The price is a bit high. This isn't something I'd re-lamp the whole house with, at least not yet, but the next CFL that goes out in the office* will get replaced with LED. It looks like this would not be a good replacement for a horizontally mounted bulb. Also, 40 Watt is the highest wattage equivalency I've seen for sale in person yet. If there were a 100 Watt equivalent at about the same price, the kitchen light would likely be up for replacement. Also, there's no Energy Star logo on the packaging that the local electric service requires for a rebate of some of the cost, but then the rebate is (so far) only for CFL.

The... not ugly: The LED looks bluish when you look at it, even compared to the "natural white" CFLs which are certainly whiter or bluer than the "soft white" yellowish CFLs. The LED bulb doesn't seem as bright or perhaps just not as dazzling, but working under it doesn't seem dim or lacking at all. Checking back, it should seem dimmer as the CFLs are 60 Watt equivalent, not 40 Watt equivalent.

The bulb is a clear plastic globe envelope with 20 individual LEDs near the base. They appear to be indium phosphide with fluorescent powder. When switched off, the internal surface of the diodes glow for a while. The glow is enough to be seen, but not enough to really see by. In a desk lamp fixture, the bulb does not protrude from the reflector at all and even it did, the LEDs would not. Between that and the narrower beam width of LEDs the result is that the light doesn't flood as much of a room as the equivalent incandescent - I checked. The beam width isn't overly narrow, however. It's just more like what you might expect or hope for from a shield or reflector.

Before we converted away from incandescent, the office light fixture had four of them, at 40 Watts. That was 160 Watts total. The CFLs (60 W equivalent) use 13 Watts each, for a total of 52 Watts. The LED uses a mere 1.5, so if when we convert the office fully to LED, the lighting will use all of 6 Watts - one Watt less than an incandescent nightlight.



* Or one like the ones in the office, then one in the office gets moved and replaced by LED.

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