Yeti Dishwasher Safe

Legume said:

 It's like the intellectual equivalent of cross-fitters.

You hit the nail on the head with that one except that no one on planet self identifies faster than a cross fitter. 

DoubleEgger said:

stompbox said:

Sorry, I should note I am an engineer and as such, I do get hung up on technicalities.

I love how engineers will self identify every chance they get! 

You ever try to build something with an engineer? It takes FOREVER because everything has to be measured to be exact. I went to help a friend put together a Chinese pre-built swing set. It was all cut, all we had to do was put it together. He also called a couple of engineers to help out. First they had to analyze the assembly instructions, then they wanted all the pieces laid out to take inventory. Then they wanted everything assembled to be measured for exact square once they were attached. The frame was 1/8" out of perfect square so they wanted to figure out why and correct it. It's a kid's fort/swing set. I doubt little 4 year old Jack is going to be complaining that the fort is just a little off. A 2 day weekend assembly turned into 5 weekends. They were luckily busy the 5th weekend so we got to finish assembly without 50 interruptions. I like engineers, but I have learned not to have more than 1 around during the building phase. Though having several around gives me plenty of time to stand around and drink some beer.

@nolaegghead, no self respecting engineer can can explain how that makes a difference when it doesn't.

@jeepster47 - I read your fine post.  Thank you for that. 

I'm not mad or anything, just trying to have fun and make people think outside of the parameters they're used to.  Being an engineer and a cook are different.   But acting a cook and saying you're an engineer for doing so are completely another.

@noalegghead ... no worries mate ... the thought came to mind and I had to share it ... thought you'd get a chuckle out of it.

Would think an inert vessel would be outside the discussion about proper temps for steeping tea and brewing coffee ... or is that what you said topside a little bit ago?

You guys, seriously, are always good for some wholesome lols.   !!!!

Jeepster47 said:

@noalegghead ... no worries mate ... the thought came to mind and I had to share it ... thought you'd get a chuckle out of it.

Would think an inert vessel would be outside the discussion about proper temps for steeping tea and brewing coffee ... or is that what you said topside a little bit ago?

If we could only stay on point, whatever that is....

Ozzie_Isaac said:

nolaegghead said:

Can some engineer please explain to me how fuking boiling water at 212 vs steeping water at 180F can possibly make a difference in a goddam stainless steel vessel with a melting point of 2550F other than the tea tastes like goddam tannin?

Well you see, 212F is a higher temp than 180F.  So your factor of safety has been reduced by roughly 14%, granted it is still a 12, so the public can use it.

Temp is merely a way to describe the motion at a molecular level.

Or at least a guy on the bus, who said he was an engineer, told me.

I know you're being facetious, and I appreciate that.  But for the people like Fred who might misinterpret that....   The scales we use commonly, like Centigrade and Fahrenheit start with zero way above what zero is on an absolute scale like Kelvin.  So making percentage calculations in those units outside the realm of the freezing point of water is akin to the "junk science" that drives the pseudo science of anti-science which is the opiate of the wishful political brainwashed thinkers that plague people of reason, and of science, until we become nothing but trolls, ragged claws, scuttling across the floors of silent seas.  (to borrow some of my favorite prose from T.S. Eliot).

DoubleEgger said:

Legume said:

 It's like the intellectual equivalent of cross-fitters.

You hit the nail on the head with that one except that no one on planet self identifies faster than a cross fitter. 

You forgot about vegans. 

nolaegghead said:

Can some engineer please explain to me how fuking boiling water at 212 vs steeping water at 180F can possibly make a difference in a goddam stainless steel vessel with a melting point of 2550F other than the tea tastes like goddam tannin?

Are you sure you have that boiling point right? What altitude are you boiling at?