Cup of Coffee

22 Aug 2017: Humidity

53 Comments

The humidity was over 90% here this morning, but it's starting to look like we won't get any rain. Apparently the humidity was also the reason Kepler-Różycki was not in the lineup for the second half of the doubleheader last night.

Let's stay hydrated out there.

53 thoughts on “22 Aug 2017: Humidity”

  2. It was very humid here yesterday, and we came home from the eclipse to see that we'd had ½" of rain. Got another ½ overnight and it's still overcast, so hopefully no need to run the sprinkler system for a while. I would "like" to mow sometime, though.

    1. Between being out of town, other obligations and the rain, I haven't mowed in 15 days ... lawn is looking like this:

  3. So, I know we go over the cold brew conversation every so often, but I'm wondering if an investment in a toddy or OXO cold brewer is worth it? I've never really nailed down the ratio of grounds to water to make a reliable concentrate in the french press, and being that it's hotter than satan's neither region here I require my coffee to be cold. I had some brew made via toddy and it was far superior (using the same beans I normally use) than my efforts. Thoughts?

    1. I sometimes miss on the grounds-to-water ratio myself but I stick to it because I try not to have a separate gadget for each food/beverage option that I want to make. But I noticed that the Toddy is only about $35.00. If it works for you and have room in your cupboard, I say go with what works for you.

    2. I haven't settled on a cold brew method I prefer, but the iced coffee method described here has been wonderful every time I've made it. If I get the concentration right, it's almost like drinking a virgin White Russian. If you're willing to brew at night, you'll have delicious coffee in the morning. Don't know if you have an AeroPress, though.

    3. I stopped using my Toddy. Too much waste, too much hassle. I just cold-brew in my French press, then store in the Toddy carafe in the fridge.

    4. Have you played around much with the coarseness of the grind? I am pretty new to this, and I don't drink coffee (so you should probably not take my advice), but my wife likes to drink it and she doesn't like to make it, so I try to play barista to save us some cash. Other people have liked my cold brew when I grind it pretty coarse (nearly as coarse as the grinder goes, but not quite all the way.) Admittedly I have not played around much with that aspect yet, but it could be something to consider.

      1. I am lazy. I just brew at "regular" strength in the French press for 24 hours, then heat by the cup in the microwave for hot, or pour over ice for iced.

      2. I have always stayed at the coarse end of the grind, but not really payed too much attention to the difference in flavor. Dr. Chop likes a cold brewed coffee because less acid, but also doctors the drink with sugar and cream. I may end up with a toddy or OXO yet, but am less inclined because single use 'gadget'.

        1. I am with her on the less acid. Also, pretty good flavor. Not the sharper (you know, acidic!) notes. More fruity and mellow.

  5. now, this is pretty cool. (International Space Station transiting the moon [edit: err, sun] during the eclipse)

      1. This is the one I saved on my phone. I also saw a picture of the reverse shot of Earth from the ISS, taken at ~ the same time.

  6. PROGRAMMING NOTE - USA v. New Zealand in the Rugby World Cup semi finals is at 11 Central

    It is being aired on NBCSN and their online platform as well.

    Even if you don’t like rugby, you could to me a huge solid by logging in and then ignoring the feed. Viewer numbers are important.

  8. Does anyone want to see the High Kings at Cedar tonight? My parents have tickets but Dad's sick, so they've got two to unload.

    1. I would much rather see Aaron Slegers on the mound tonight. I know he only has one game in the majors, and he could get pounded tonight, but he deserves the chance. Kyle Gibson has had enough chances.

  11. A question for the nation, as I was getting my hair cut today my barber let a little bit of casual racism slip out of her mouth. I changed the subject a bit abruptly, but was left wondering what I should have done / should do? It took me years to find a competent cutter of hairs, but the way the nation is wound so tightly over race and racism has me wondering if she felt like the time has come that racists can speak more openly without fear of retribution.

    2. I'd think it would depend on the specifics of the racism exhibited and your comfort level on correction (either outright or more covert).

      1. Agreed. This is a potentially difficult area. There's the casual, almost unconscious racism and there's the overt and blatant racism.

        Having grown up in the 1960s and 1970s in a very white Midwestern town, I certainly have personal experience with the former, some of which today would be identified as the latter. Indeed, I've had interactions with friends from high school who are still practicing things we did and said back in the day that we all should know better about by now. And some of those have pushed the envelope considerably further. One particularly close friend, now a respected, practicing medical professional, and his wife, have shared some pretty racist comments with me. Statements that I and my wife found rather shocking in their ignorance and prejudice. In the past, I'd had similar interactions with my own brother.

        I'll admit to having been a coward and not said much in response. I might have given some sort of weak "no, that's not right" sort of response at the time or simply let it slide by without response. But my wife and I had conversations about it later.

        Others, I've called out (on Bookface, for example). Sometimes, I've been called out on things I thought were benign. In some cases, I've changed my tune, in others I still see nothing wrong. It's a process.

        1. Sometimes, I've been called out on things I thought were benign

          I'm in the same boat. I think this touches on a key element: so often those who are doing/saying bad things aren't aware that they are those bad things. To the extent that discrimination is specifically taught, it must be untaught. To the extent that discrimination is a product of social norms, established systems, and implicit bias, learning awareness and appropriate responses is essential. In short, for both unconscious and overt racism, education and correction are the solution.

          1. Yep. And this is one area where conflict can arise, because of differences of viewpoint between different sets of otherwise well-meaning people about the meanings of words. Much of the complaining about "Social Justice Warriors" is just that -- one set of libruls criticizing another set of folks (often libruls themselves) for insufficient librulness. Backlash ensues.

            Communication is hard.

            1. That.. has not been my experience with the backlash. Much of that probably has to do with being in the tech industry though.

    1. It's funny how many Twins "fans" on Twitter claim that Buxton sucks. I think we're going to see more fans turn on Sano now, too. I can't stand Souhan.

    2. That article links to one on MLB.com about his ITPHR. I found this interesting:

      "My strides got messed up [rounding third]," Buxton said. "I usually try to count my strides out as I'm running. I took a wide turn at second and think it kind of pushed me out to stutter step at third."

      Number he usually counts SelectShow

  13. whoa. Kyrie to Boston for Isaiah, Crowder, an unprotected Number 1 pick (from the Nets) and junk. Kyrie has a couple of years left on his contract (before a player option), Isaiah only one. INteresting.

    1. Boston could have had Jimmy Butler for pennies on the dollar, but go max effort on Kyrie.

      ooook.

    2. Ah, hahaha hah hahaha! That's a terrible trade. Glad has been better than Irving by perry much all advanced stats. You don't pay the LeBron tax unless you're getting LeBron.

      Getting fleeced by Dan Gilbert's replacement gm is not a good look.

        1. I caught it way after the edit window was closed. My drink of choice was kombuhca with a hint of auto-correct and a spoonful of not-paying-attention.

  14. I'm thinking about putting up an Appetite post re: canning.

    The text of the post would be "Unless you're getting a lot of jars, it's not worth the work. And never, under any circumstance, brine jalapenos."

    1. really? why not?

      actually, I've never brined jalapenos. I have pickled them, but not with a natural ferment.

      I'm thinking they'd be great in a natural ferment if you add a crisping agent.

      1. The recipe called for adding the jalapenos to the brine and bringing it to a boil. I was making rings, with some of the seeds removed. Added to the brine, it was like setting off a can of mace in the kitchen. I had trouble breathing. The other recipes I've looked at all seemed similar. What was your experience?

        1. My recollection is that we poured over hot vinegar, then water-processed and sealed. But it was a long time ago. We did whole peppers.

      1. Yes, Curtiss has pitched very well this year and really has done well ever since the Twins moved him to the bullpen. He deserves his chance.

    2. I;m waiting for the phone cll from the Front office for my chance to pitch. Everyone else gets a shot!

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