The difference between the fifth and sixth chocolate phase is what tempering chocolate is all about, and it is surprising it isn't referred to as such in the blog post. A lot is already written about tempering process, and it is a good, practical introduction to a bunch of science topics (things like even ice can have very complex variety of phases, just not as easy to access at home).

However, even when I lived in a hot climate, it took weeks for chocolate to lose its temper at a warm room temperature, and when it happened it is visually quite obvious. Whether or not your chocolate is cold at the time you eat it is not going to change the temper. But temperature can change what flavours you notice most, and you can already find endless arguments online about the temperature of things like beer and whiskey.

I guess you haven't seen Chicken in a Biskit crackers, although they usually get little shelf space compared to other crackers. Meat crackers aren't odd, what is actually odd or surprising is how few such products actually have any meat in them. Chicken in a Biskit uses actual chicken (in the US at least), although some others don't and are vegetarian.

I remember experiencing the opposite situation, where something I understood and had muscle memory for was mixed up by trying to think about it too hard. For example, when I learned more about the idea behind counter steering on a bicycle, I suddenly had a trouble steering if I thought about it too hard, even though previously I intuitively was already doing it.

Some of them look to rely pretty heavily on anamorphic images, and I don't know how much I would care for flooring that only looks good from a single place in the room.

I think some such diets get a bit misleading, especially as this keeps getting abbreviated from "no added sugar" to "no sugar." It is a great idea if you find you have a dependence on sweets, or are not very good at paying attention to what you actually eat, and I've certainly agree that shifting the balance of where a person's calories come from can make it easier to eat less.

But it also risk being penny wise and pound foolish. There isn't much need to worry about a small amount of sugar added to canned food (it is there often as a preservative, to cut down on the amount salt used as more people watch sodium intake). Or worrying about if a small amount of sugar was added to your mixed drink, when the alcohol probably has far more calories in it. And at the same time, I've know a couple people who drink so much juice, they are drinking more sugar daily than I got from soda as a teenager. Or some who eat large amounts of pasta and bread without much else balance things out or help cut back proportions.

If the professor is bad enough at teaching, I've seen the departments exercise various options to deal with it, even with tenure in place. Older professors were forced into retirement. Some professors can be assigned to be the TA of graduate courses, where basically they do nothing but grade homework. That is usually reserved for new faculty, but someone on tenure who has been doing badly and doesn't get raises/COLA will end up making much less than new faculty anyway. If the professor is good enough at research, they might just not be asked to teach at all. A lot of "professors" at universities these days are just instructors with annual contracts that can be not renewed, and they seem to be more and more to be teaching the important intro courses.

Anyway, while I think even more can be done to deal with professors that are bad at teaching, this idea here reminds me of some of the management strategies that involved dumping X number of employees with the worst reviews on some regular basis, and I thought that didn't go over well. Also, in my experience, a lot of students can't distinguish bad teaching from difficult subjects that require effort to learn, and occasionally have problems with things outside the professor's control (certain department decisions affecting curriculum). A process like this seems like it would be really biased toward large, required courses, with certain topics being potentially dangerous.

Looks like a really strong reflection rainbow, especially if there is water near by.

Judging from the backgrounds, the majority of these photos seem to be from DC, and from the signs themselves, many look familiar from the Rally to Restore Sanity.

I've only used a weedwhacker for edging work, going around things like sidewalks, trees and rocks, which is something a scythe might struggle with. Also, I'm used to a true brushcutter being like a powered up weedwhacker with a metal blade, so it can handle bushes and small woody things, including stuff that would be difficult to even take down with a machete.

There are some neat variations of this that have been around for the last several years, using often bags filled with beans or sand. I think this is the first I've seen that didn't have some sort of solid filler in the grasping part.