New BBQ Scientific Research Tool

nolaegghead · July 2013

Just got it. Might be fun to look at meat cooked at different temperatures. Need to rig up a digital camera....has an old school film camera.

Robot! Robot! I am a geek!

SWMBO wasn't nearly as excited as I was when I brought this home. There's also a big exposure control unit and two boxes of extra objective lenses, slides and other accessories. $400!

JRWhitee · July 2013

@Nola your starting to scare me.

)

caliking · July 2013

Sweet score. Olympus optics are top notch.

The Cen-Tex Smoker · July 2013

This is good. Me likey

hapster · July 2013

Nola... you win any macro food image contests

nolaegghead · July 2013

hapster said:

Nola... you win any macro food image contests

Haha...yeah you right. I hope I don't see anything scary in raw food.... (gulp!)

travisstrick · July 2013

I don't know what that is but the 20 year old in me is screaming "make a bong out of it".

Austin Egghead · July 2013

Nice toy. Good set up...nothing wrong with "old school". If it came from a forensic lab be sure and give it a good disinfect cleaning. If it came from a pharma small molecule lab really give it a good cleaning.

nolaegghead · July 2013

Austin Egghead said:

Nice toy. Good set up...nothing wrong with "old school". If it came from a forensic lab be sure and give it a good disinfect cleaning. If it came from a pharma small molecule lab really give it a good cleaning.

It's set up and was used for PLM (polarized light microscopy) so it was used for asbestos fiber identification. Actually I got a job working the night shift at a lab in SA my senior year, and I used this very same model of microscope. It's been out of commission for about a decade. So no worries there.

nolaegghead · July 2013

travisstrick said:

I don't know what that is but the 20 year old in me is screaming "make a bong out of it".

you're cracking me up, Spicoli

Eggcelsior · July 2013

Skiddymarker · July 2013

JRWhitee said:

@Nola your starting to scare me. )

@JRWhitee - Obviously you have not been paying attention if the "science guy" is just starting to scare you.... When he starts work on his own breeder reactor, time to leave the continent.

The Cen-Tex Smoker · July 2013

1st test: fat content and fiber structure in select, choice, and prime brisket slices (point and flat). Lets get to the bottom of this once and for all.

fishlessman · July 2013

that should help with knife sharpening

) see the difference between 3000, 6000, and 12000 grit finishes on those edges, how could you possibly cut with a 3000 grit finish on a blade

JRWhitee · July 2013

Skiddymarker said:

JRWhitee said:

@Nola your starting to scare me. )

@JRWhitee - Obviously you have not been paying attention if the "science guy" is just starting to scare you.... When he starts work on his own breeder reactor, time to leave the continent.

Joking, not sure I want to see my meat that close....

nolaegghead · July 2013

Oh look, there are microscopic worms in my beef! (mmmm...getting hungry thinking of it...)

Fred19Flintstone · July 2013

Using this equipment reminds me of investigative "journalism" where the reporter goes to different hotel rooms with a black light and shows you how disgusting the room actually is.

nolaegghead · July 2013

Fred19Flintstone said:

Using this equipment reminds me of investigative "journalism" where the reporter goes to different hotel rooms with a black light and shows you how disgusting the room actually is.

we have one of those black lights.... never bring one to a hotel room

New BBQ Scientific Research Tool

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