6 Cool and Real Spy Gadgets



It's easy to look at this picture and wonder, "why is this umbrella so special that it is locked in a glass case?" But that's before you learn it was a brilliant Soviet spy weapon:
So it was that one day, while Markov was walking to his car in London, he felt a sharp bite on his thigh. When he turned around he saw nothing, only a man who fumbled briefly with an umbrella before running off. The next day he became deathly ill, and died, as one is wont to do when becoming deathly ill. To this day no one has ever been tried for the murder.
Yes, a man shot him with an umbrella that held a BB gun covered in deadly poison. Read about more insane spy weapons over at Cracked.

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Interesting...I wonder why that particular size of ball bearing was used. Come to think of it, I've always wondered why calibers of bullets come in such bizarre and seemingly random sizes. 9mm? Why not 10?
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Okay, first of all, it wasn't "a BB gun covered in deadly poison". The gun wasn't poisoned, the projectile was.

It wasn't a BB....a BB is 4.5mm or .177 caliber. Markov was shot with a ball bearing 1.52mm.

And the projectile wasn't covered in poison, it was covered in wax, after cavities had been drilled into the ball bearing and stuffed with ricin.

All of which were perfectly obvious if you actually take the time to read the article that you're linking to.
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My mother loved to use her pressure cooker. I was always scared of it and refuse to use one even now decades later. After she got a full time job making supper fell to me and my brother. One day he was supposed to put a whole chicken with all the fixings (potatoes, veggies and spices/herbs) into the pressure cooker so we would have a nice cooked meal for later on. He put the thing on the stove on high heat and forgot about it. It exploded. The lid went through the window. The pot shot onto the floor and made a huge crater. Chicken grease and bits of meat, bone and veggies were everywhere. De-greasing a kitchen is no easy task. At least that was the end of pressure cookers in our house.
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Strangely, I want to make the opposite - a vacuum cooker. It's jam making season, but I find it's too easy to overcook jam while trying to remove enough water to make it a) set and b) preserve the fruit properly.
It occurs to me that if I can drop the pressure I can remove enough water without reaching such high temperatures. Trouble is, vacuum pumps of sufficient throughput aren't cheap.
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My mom always used a pressure cooker for canning and taught me how (after I was in my teens and AFTER she'd instilled a healthy respect and a bit of fear in me about it). And we never had any disasters. But I, too, am scared of them and happy enough to do things some other way now! My favorite is also the slow cooker now. And for canning? Water bath and seal or oven- both work well.
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