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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On 25/08/2015 11:27 AM, graham wrote:
> On 24/08/2015 7:15 PM, Sqwertz wrote: >> On Mon, 24 Aug 2015 18:33:39 -0600, graham wrote: >> >>> On 24/08/2015 4:59 PM, Xeno wrote: >>>> On 25/08/2015 8:08 AM, Dave Smith wrote: >>>>> On 2015-08-24 5:30 PM, wrote: >>>>> >>>>>> If I were John, I would send away for a replacement set >>>>>> of the Capresso burrs (Swiss), and figure out how to retrofit >>>>>> his B&D burr grinder with them. Because burrs don't last forever. >>>>>> >>>>> >>>>> >>>>> Oh sure. Those coffee beans are so much tougher than the steel burrs. >>>> >>>> Swing by the Grand Canyon next time you're in the area. Water erodes >>>> stone! ;-) >>>> >>> Actually, it's the sediment carried by water that erodes stone. >>> Graham >> >> Water without any sediment, water is still very effective in erosion. >> If you pour a bucket of water into a pile of dirt, what happens? The >> force of fast moving water is very effective at wearing away rocks. >> > Oh, Sorry! I must be out of date then. After all, I received my geology > Ph.D 45 years ago and have been working in the profession since then. > Graham > Given the average age at completion of a Ph.D, the average age of a graduate from 45 years ago would probably place you in your late 70s at best but more likely in your 80s. I am currently tutoring a Ph.D student and she will be 40 on completion, a fairly typical age. Two of my previous students were 37 and 35 respectively. Anyway, congrats on managing to stay in your field for your entire career. My preferred career path vanished before I had even completed a Masters. Such is the transitory nature of modern careers! -- Xeno |
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