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4Instructables6,928Views233CommentsNorthampton, Ma.Joined November 12th, 2008
I'm just a cranky old bastard who's had his hand in too many things already..

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  • tkjtkj commented on mikeasaurus's instructable Unusual Uses for Magnets1 month ago
    Unusual Uses for Magnets

    REMEMBER!!! KEEP THESE MAGNETS AWAY FROM CHILDREN! THEY CAN BE DEADLY !!!and not by their disintegrating (unlikely!) but rather by two/or/more magnets in different loops of the bowel can cling together: with intestinal walls between them ...=> STOPPING blood flow,, inducing 'dead' section of intesting .. and a very unhappy result ...and yes , thanks for the neat ideas, though ...

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  • tkjtkj commented on F4916's instructable How to Desalinate Seawater3 months ago
    How to Desalinate Seawater

    seawater to potable water? great ..... but also, why not'fermented apple juice' to 'spirits in the sky'??and where ice cubes in the plastic would be a definite boost! .. plus, i guess, a large diameter dish to catch the condensate ..

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  • tkjtkj commented on Monster-Marit's instructable Contact Lens Solution DIY3 months ago
    Contact Lens Solution DIY

    What you're asking is this: ' How to make Normal Saline' , or in otherwords,, how to make salt water with the right amount of salt in it so that it's about the same is the salt in your own body .. ie, 0.9% salt.Here, this article is very clear and yields a solution that is 'close enough' to be used for most any appropriate purpose: IF using it to make 'slime' , then the boiling isnt all that important ... BUT if using it to store/clean contact lenses or any other purpose that involves any one's 'body' (like cleaning a wound,e.g., then the boiling part is very important, for it's necessary that the saline be STERILE. 'Slime' has no idea what 'sterile' is, so no need for boiling.. DON'T make huge quantities, for bacteria can grow in saline! .. Keep with the 'one cup water + 1/2 le...

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    What you're asking is this: ' How to make Normal Saline' , or in otherwords,, how to make salt water with the right amount of salt in it so that it's about the same is the salt in your own body .. ie, 0.9% salt.Here, this article is very clear and yields a solution that is 'close enough' to be used for most any appropriate purpose: IF using it to make 'slime' , then the boiling isnt all that important ... BUT if using it to store/clean contact lenses or any other purpose that involves any one's 'body' (like cleaning a wound,e.g., then the boiling part is very important, for it's necessary that the saline be STERILE. 'Slime' has no idea what 'sterile' is, so no need for boiling.. DON'T make huge quantities, for bacteria can grow in saline! .. Keep with the 'one cup water + 1/2 level teaspoon (about 2.4 grams of kitchen salt.... you can always make more later...! Use a measuring cup, to get your 1-cup of water ( that's about 250 cc ).http://www.aboutkidshealth.ca/En/HealthAZ/TestsAndTreatments/HomeHealthCare/Pages/Normal-Saline-Solution-How-prepare-home.aspx

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  • tkjtkj commented on mikeasaurus's instructable Unusual Uses for Zip Ties3 months ago
    Unusual Uses for Zip Ties

    Nice list! thanks..I might add a use that I have: I attach my bicycle tire pump to the frame using a few stainless steel zip-ties (wire-ties) .. Very tough for a thief to take my pump .. and easy for me to unfasten the ties using a very mini screwdriver blade .. a tool unlikely to be carried by a would-be thief ... Plus, even with the tool, it takes TIME to get the ties unfastened ..

    stainless steel zip ties are not overly expensive, for the relatively few times they'd be needed .. See my comment re: bicycle tire pump ... somewhere up above ...

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  • tkjtkj commented on Paige Russell's instructable 10 Unusual Uses for Baking Soda4 months ago
    10 Unusual Uses for Baking Soda

    Here's a good #11 !! Fix a damaged guitar nut ..The 'nut' of a guitar is where the strings end up on the fretboard .. ..Dan (the great guitar lutier!) shows how it works:

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  • tkjtkj commented on Paige Russell's instructable How to Dry Herbs4 months ago
    How to Dry Herbs

    Thanks!... helpful!question: would it be wrong/problematic were one to dry them in a convection oven (with door slightly ajar) at ? 140F ??

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  • tkjtkj commented on b89kev's instructable How to Pan Fry the Perfect Steak4 months ago
    How to Pan Fry the Perfect Steak

    KenH130 : who wrote:"As an engineer you have over thought things ;)Flipping the steak often (30 sec) prevent deep cooking and toughening of the meat. Allowing the meat to cool quicker as each flip prevents deep heating on any given side. Extreme heating steams the fluids out and renders the fats. The ideal steak eg. medium-rare, should be a solid pink/red, not well-done gray with a pink/red stripe in the middle. "Thanks for commenting.. but you're missing the point: My offering was merely this: being an engineer and scientist at doctorate level , I merely offered a theoretical statement to explain this 'alleged characteristic' of flipping's effect on 'juiciness' , and that, my friend, is how science works.Now, your contribution is not incompatible with mine tho it is more c...

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    KenH130 : who wrote:"As an engineer you have over thought things ;)Flipping the steak often (30 sec) prevent deep cooking and toughening of the meat. Allowing the meat to cool quicker as each flip prevents deep heating on any given side. Extreme heating steams the fluids out and renders the fats. The ideal steak eg. medium-rare, should be a solid pink/red, not well-done gray with a pink/red stripe in the middle. "Thanks for commenting.. but you're missing the point: My offering was merely this: being an engineer and scientist at doctorate level , I merely offered a theoretical statement to explain this 'alleged characteristic' of flipping's effect on 'juiciness' , and that, my friend, is how science works.Now, your contribution is not incompatible with mine tho it is more complex: Indeed, 'higher heat' thru NOT flipping really might contribute to 'flipping juiciness', for it could very well result in the same thing that i suggested: that a 'belt of lower-temperature' is maintained in the middle. In fact it might be very difficult for anyone to measure and thusly document which of the two mechanisms is at work, or are both valid.By the way, your description of what defines the 'perfect steak' is quit lacking in appreciation for what the 'sous vide' method yields: a center band extending UNIFORMLY to each main surface of the meat, to perhaps 1/16th of an inch of surface, beyond which a torch or very hot pan will sear and blacken within seconds. We're not talking about a 'thin band of central pink...' etc, we're talking about nearly the ENTIRE,FULL thickness of the steak having whatever degree of doneness desired... a degree of doneness that can't be 'over-done', once the water-bath temperature is decided upon." Flipping more often increases "juice" retention and can enhance the browning crust." That statement by a reader here did deserve to be analyzed, and 'over thinking a problem' is not a valid concept in the world of science. Please forgive the way this Instructables system botched the formatting .. all paragraphs disappeared, making what i wrote above quite difficult to read. Was not my fault!

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  • tkjtkj commented on dadsdiner's instructable How to Cook a Steak4 months ago
    How to Cook a Steak

    Think "sous vide"

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  • tkjtkj commented on b89kev's instructable How to Pan Fry the Perfect Steak5 months ago
    How to Pan Fry the Perfect Steak

    As an engineer (tho mechanical, not 'thermal' !) i can imagine why your contribution here rings true!The act of multiple-flippings would tend to prevent gravity affecting the flow of juices from reaching the 'pan' surface of the meat. ... Flipping often would be likely to result in the ' a juice layer' to end up being in the center of the cut of meat .. more pronounced with thicker cuts ... I'd expect the 'flip once per side' approach, consequently, to let more juices 'wander' all the way to the pan-side , to be lost .. 'One-flip' methods would require more continuous time per side ... "Fluid Dynamics" would say that the result of an internal layer of juices arriving near the bottom would significantly INcrease the intra-juice-layer pressure, causing release of more juices ...

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    As an engineer (tho mechanical, not 'thermal' !) i can imagine why your contribution here rings true!The act of multiple-flippings would tend to prevent gravity affecting the flow of juices from reaching the 'pan' surface of the meat. ... Flipping often would be likely to result in the ' a juice layer' to end up being in the center of the cut of meat .. more pronounced with thicker cuts ... I'd expect the 'flip once per side' approach, consequently, to let more juices 'wander' all the way to the pan-side , to be lost .. 'One-flip' methods would require more continuous time per side ... "Fluid Dynamics" would say that the result of an internal layer of juices arriving near the bottom would significantly INcrease the intra-juice-layer pressure, causing release of more juices at the extreme ends of the layer: ie, at the edge ..Other ideas welcome!

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  • tkjtkj commented on Woodenbikes's instructable How to Rescue a Hummingbird5 months ago
    How to Rescue a Hummingbird

    nice, and thoughtfully kind job .. I've wondered a lot about the idea that feeding birds egg-yolks is good for them..Consumed cholesterol is not the source of the cholesterol in a hen's egg: cholesterol doesn't exist in plants, and birds have survived many millions of evolutionary years. Yes, of course they do eat bugs but that cant possibly provide enough for the laying of an egg or two every day! I should think the it'd be the egg WHITES that would be of great benefit: nearly 100% protein .. albumin, actually ... good stuff!I searched the net for info on this topic and could find nothing other than 'theory' to support feeding these critters egg-yolk . Perhaps someone can inform me of any demonstrated advantage. The need for protein is never disputed!.. it's why you ground up t...

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    nice, and thoughtfully kind job .. I've wondered a lot about the idea that feeding birds egg-yolks is good for them..Consumed cholesterol is not the source of the cholesterol in a hen's egg: cholesterol doesn't exist in plants, and birds have survived many millions of evolutionary years. Yes, of course they do eat bugs but that cant possibly provide enough for the laying of an egg or two every day! I should think the it'd be the egg WHITES that would be of great benefit: nearly 100% protein .. albumin, actually ... good stuff!I searched the net for info on this topic and could find nothing other than 'theory' to support feeding these critters egg-yolk . Perhaps someone can inform me of any demonstrated advantage. The need for protein is never disputed!.. it's why you ground up the bugs ... One egg's 'whites' would be the equivalent of about a gazzillion ants! Of course, I dont know if bird physiology can manufacture all of what they need .. i do doubt they can ... We humans cannot manufacture proteins that contain the " 9 essential amino acids"... they must come from food. Most likely (by far!) birds would have the same issue ...

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  • tkjtkj commented on seamster's instructable Make a Wooden Propeller5 months ago
    Make a Wooden Propeller

    Great project!as a previously certified Airframe Mechanic , I might only suggest you try to 'balance' the prop by mounting it's shaft on two very parallel rails , giving it some 'turns' to see where some wood might be removed for totally 'neutral' behaviour.Then you'd have a prop that any tri-wing would be proud of .. even the Red Baron !!(NOT to say you shouldn't be proud of your existing design!!!!! Good job! )

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  • tkjtkj commented on shapespeare's instructable Metric Bread7 months ago
    Metric Bread

    There are reports on yutube of an interesting solution to the problem of obtaining the very high temp;s of Roman pizza ovens: ie, a fellow disengaged the safety device of his 'self-cleeaning oven , to obtain 600+ degrees of cooking temperature.He reported that only on a small number of occasions did the local fire department respond to the production of large quantities of smoke coming from his kitchen.I am NOT endorsing this illogical approach to the issue, tho he did manage to cook a frozen pizza in as little as 45 seconds using this approach.

    The proof of the 'math error' is the simple fact that " flour" being 100% of the mixture leaves NO room for any thing else!!This leaves flour as being ONLY 100 MINUS the sum of 70% + 1% + 2 % or flour being : only 73% of the mixture... so, flour is merely only 73% of the final mixture..Therefore 73% + 27% flour = the 100% of the mixture.... by weight.this yields 100%.

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  • tkjtkj commented on mikeasaurus's instructable 5 Ways to Remove a Stripped Screw7 months ago
    5 Ways to Remove a Stripped Screw

    They are called 'screw extractors' , commonly available:https://www.google.com/search?q=screw+extractor+walmart&ie=utf-8&oe=utf-8

    Good idea! Never thought of thAT one! So now we have 8 ways ...mikeassaurus's article here'screw extractor' from WallyWorld (walmart)and now: abrasive!

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  • tkjtkj commented on jessyratfink's instructable how to adjust to high altitudes 8 months ago
    how to adjust to high altitudes

    Im a retired anesthesiologist and my input might be interesting .. having a 'logic' ..but remember!! : BECAUSE AN EXPLANATION SEEMS LOGICAL DOES NOT MEAN IT IS CORRECT! ...In the face of that, let me mention some aspects of physiology ..with the 'background awareness of the fact that Decadron, a steroid, can be used to treat the 'brain swelling' that occurs with 'altitude sickness' .. ( Ref: http://chemocare.com/chemotherapy/drug-info/decad... )Now, IF one postulates that 'low blood flow to the brain is an associated fact in altitude sickness, then the following should occur: As the amount of oxygen might be reduced, so would the amount of carbon dioxide be INcreased ..During brain surgery, it is common for the anesthesiologist to be asked to do what 'we can' to decrease brain siz...

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    Im a retired anesthesiologist and my input might be interesting .. having a 'logic' ..but remember!! : BECAUSE AN EXPLANATION SEEMS LOGICAL DOES NOT MEAN IT IS CORRECT! ...In the face of that, let me mention some aspects of physiology ..with the 'background awareness of the fact that Decadron, a steroid, can be used to treat the 'brain swelling' that occurs with 'altitude sickness' .. ( Ref: http://chemocare.com/chemotherapy/drug-info/decad... )Now, IF one postulates that 'low blood flow to the brain is an associated fact in altitude sickness, then the following should occur: As the amount of oxygen might be reduced, so would the amount of carbon dioxide be INcreased ..During brain surgery, it is common for the anesthesiologist to be asked to do what 'we can' to decrease brain size, to give the surgeon more 'room to work' , and we can easily do that by 'hyperventilating' the patient' Ie, increasing his/her respirations ... this drives down CO2 and also SHRINKS the brain a bit .. So, it might be reasonable to think that the INCREASED CO2 that might exist with altitude sickness (lower blood flow is our undocumented premise, here, remember) might actually contribute to brain SWELLING .. which is associated with altitude sickness. !!!Note also that 'hydration' can INCREASE blood flow and thereby DECREASE CO2 ... So, things SEEM to 'add up' .... BUT remember: 'logical does NOT equal 'correctness' !Jessie!! You've added a new dimension to your 'interesting-ed-ness' here!! When might your run for President??????!!

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  • tkjtkj commented on thebeatonpath's instructable DIY Yellow Jacket Bottle Trap1 year ago
    DIY Yellow Jacket Bottle Trap

    You are quite incorrect. Your thinking is contrary to the massively supported thinking of scientists.Here's a read for you :http://www.scientificamerican.com/article/why-carbon-dioxide-is-greenhouse-gas/

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  • tkjtkj commented on thebeatonpath's instructable DIY Yellow Jacket Bottle Trap1 year ago
    DIY Yellow Jacket Bottle Trap

    Isn't it also possible that, rather than red wine attracting them, the red wine and/or the blue bottle neck were seen by the bees to be attacking them ..!? This might also explain why the queen joined in ... You did say and show the vid where bees seemed more to be 'hitting' the trap , in your words .. One would need two otherwise identical traps to be sure .. Perhaps the yellow of 'white wine' is invisible to them ..Would be nice to do some experimenting.. Very nicely done 'structable! thanks!

    Try dabbing some household bleach on a bee sting .. IF you're not allergic to bleach, of course!

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  • tkjtkj commented on kimaj's instructable How to Make Homemade Ice Cream in a Bag1 year ago
    How to Make Homemade Ice Cream in a Bag

    Yes possibly .. But let's do the 'engineering trick' where we imagine 'going to the limit: On the matter salt grains' size effects, imagine HUGE grains : and see that aLL the salt INSIDE the outer layer of each grain cannot contribute in any way to cooling the ice ... it's only at the ice/salt interface that such an effect is observed. Using this model might explain some failures with the 'structable:in that the best coldness isnt achieved in 5 minutes .. although the added time it takes a huge grain to dissolve will cause the 'time duration of lowered ice temperature' to increase ... My attempt with Kosher and 'Fat free half n half' failed after 10 minutes of kneading the bags.. Only when i put the small bag in the freezer for half an hour did it become 'creamy'.. a good result b...

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    Yes possibly .. But let's do the 'engineering trick' where we imagine 'going to the limit: On the matter salt grains' size effects, imagine HUGE grains : and see that aLL the salt INSIDE the outer layer of each grain cannot contribute in any way to cooling the ice ... it's only at the ice/salt interface that such an effect is observed. Using this model might explain some failures with the 'structable:in that the best coldness isnt achieved in 5 minutes .. although the added time it takes a huge grain to dissolve will cause the 'time duration of lowered ice temperature' to increase ... My attempt with Kosher and 'Fat free half n half' failed after 10 minutes of kneading the bags.. Only when i put the small bag in the freezer for half an hour did it become 'creamy'.. a good result but a more effortful method... Let me know what you think!

    Possibly yes! good thought!i'll try that next ..

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  • tkjtkj commented on kimaj's instructable How to Make Homemade Ice Cream in a Bag1 year ago
    How to Make Homemade Ice Cream in a Bag

    Nice, I'll try it!My own method creates a super-flavor-intense version, using ONLY a supermarket bag of frozed raspberries (for example!) plus about a 1/2- 3/4 cup of non-fat Half and Half ... Dump into a food processor .. keep it running til all 'creamed' and you've got a delicious smoothie ... Your way might be more flexible though .. so thanks again!!

    As you noted , the kind of salt matters not at all .. NaCl will drop the temperature of any ice ... Kosher-ness or Iodide-ness should not matter at all!! . . to any practical degree.... Even the salt one spreads on a driveway so automobiles wont slip would work . im sure.though i recommend AGAINST it: eg , a tiny leak in the small bag could ruin your day ...

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  • tkjtkj commented on Nozebra's instructable Bear's Garlic Pesto1 year ago
    Bear's Garlic Pesto

    Nice idea!I do want to warn that 'Bear's Garlic plants (a European species) resemble some other but poisonous plants, such as Lily of the Valley. .. and there are others, too.Be sure of what yu pick!!!! Check with people who are knowledgeable !!

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