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2024
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tweety fish
@sifu.tweety.fish
·
21 days
Come on brisket you can do it
3
Sean Carroll
@seanmcarroll.bsky.social
·
21 days
Phase transitions are everywhere.
1
tweety fish
@sifu.tweety.fish
·
21 days
The article on amazingribs where they go into detail on how they figured out it is evaporative cooling is my favorite science article on a meat website
What Causes The BBQ Stall: It's Not What You Think
amazingribs.com
Large hunks of barbecued meat have this nasty habit of rising to 150°F inside and then stopping there. But what causes the stall? It's likely not what you think!
4
Pearl River Flow
@pearlriverflow.bsky.social
·
20 days
that is amazing