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lvr181

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Posts posted by lvr181

  1. 3 hours ago, Nyezhov said:

     

    Mine was a question (rhetorical) NOT a statement.

     

    But disinfection (by sunlight) does not remove the parasites Giardia or Cryptosporidum! Not uncommon in untreated water. These can be removed by proper filtration.

     

    Some "ideas" expressed here are simple but not comprehensive enough if you desire clean drinking water. ????

  2. On 9/29/2018 at 6:13 PM, blackhorse said:

    He got that wrong

    "Sansern said Prayut would like to thank foreign tourists who voted for the three Thai cities."

    there was no voting. It's stats based

    You are a "spoil sport"! :clap2:

     

    Government is a bit like media reporters (this does not included journalists or investigative journalists) - never let the truth get in the way of a good story!

    • Like 1
  3. 11 hours ago, Thian said:

    I guess he assumes the UV-light in the sunlight will kill the germs? 

     

    The rest you named is the task of the pre-filters...charcoal can clean water as well.

     

    1.) That is hardly likely to happen. If true we would have a 'germ free' world? ????

     

    2.) Pre-filters are normally used to remove solids and sediments from the water BEFORE the use of charcoal filters in a system. Stops blocking them up thus making them largely ineffective flow wise and for the removal of other contaminants.

     

    If your water supply is generally free of large amounts of sediment and solids then, maybe, you can get away with using just a single more expensive filter (suitably designed and tested) to remove the chemicals, bacteria etc.

  4. 11 hours ago, Nyezhov said:

    Just buy a big clear jug, filter the water into it and leave it in the sun for a day. Pure.

    Define "filter"?

     

    Leaving the water in the sun for a day will normally only dissipate the chlorine in treated water - nothing else. What about any other contaminants e.g. chemicals, pesticides, heavy metals and bacteria? ????

  5. 8 hours ago, chang1 said:

    Everyone knows guns kill - that means he put it in his car ready to kill someone. 

    As he was unlicensed you can forget any lame excuses about it only being used for target practice.

    A vehicle which can and does regularly kill people (thru careless use) - does this mean that one who drives it (he/she) is ready to kill someone?

     

    Your 'statement' sounds like a specious argument to me. 

    • Haha 1
  6. 2 hours ago, Srikcir said:

    Just a minor aside, why the mention of "engineer?"

    His profession plays no role in the incident nor lends any connection between the arguing parties. Nowhere in the report is there any tie made to Suthep's actions and his profession.

    I could see mentioning if Suthep was someone connected with the government (ie., minister), medical profession or law enforcement such as a policeman, judge or prosecutor as that might have some ethical connection with the arguing parties.

    I don't see the article having any different value than if Suthep was identified as a trash collector, an agricultural laborer or power plant operator.

     

    Ummmm....perhaps an "engineer" may have a higher IQ than most and be able to think of ways of avoiding the confrontation, in the first instance, rather than being a person who is spoiling for a fight or is overcome by the red mist in his eyes? AKA short temper! ????

     

    But, then again, he may have been a taxi driver before becoming an "engineer". :thumbsup:

  7. 17 hours ago, marcusarelus said:

    One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days. While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen.

    If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef. Dry-aging needs to be done before a roast is cut into individual steaks, so go with something like a large rib roast, three ribs minimum. Also, be sure to buy a cut that still has a thick cap of fat on its exterior. This way, that side will only lose fat when you trim the exterior at the end of the aging process

    https://barbecuebible.com/2016/03/15/how-to-dry-age-beef-at-home/

     

     

     

    Just leave it (in original packaging or shrinkwrap it so it does not dry out) until the meat starts to turn a dark colour (aging process) then cook. 

  8. 52 minutes ago, roquefort said:

     

    It's not very clear...........just sloppy reporting by so-called journalists who pick up stuff from elsewhere and copy it without any critical thought.

    They're not so-called "journalists", they will never rise to that level - just reporters who "report" like parrots! ???? No thinking required (AKA - never let the truth get in the way of a good or bad story).

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