If it takes 20 minutes to bake them at 250 degrees, it should only take two minutes at 2500 degrees!
Forgive me, i can be a bit dense, but… is there a reason this wouldnt work? Would it just like flash boil and explode or something?
If you get four 2500 degree ovens, then it will only take 30 seconds!
And the wedding date is tomorrow.
All the 500 guests have already agreed to come.
A decent number of them have already sent cash gifts. Which is already spent paying off the loan for the wedding planner and the artists that made some concept art of the theme which is being presented as actual footage of the venue, despite a few of the visuals being things that cutting edge technology cannot physically produce.
Oh and after the last meeting where some of this was laid out, the wedding planner just started laughing hysterically, left the room, and isn’t answering or returning calls. The kids who were playing out front know a bit more information but are worried they’d get in trouble if they repeated what she said about the groom.
And you are expected to estimate how long the work will take, but you’re only allowed to say that it will done by tomorrow.
and believe it or not, they are hiring another bride so you can deliver the baby twice as fast
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I think a lot about how one time we spent s few hours estimating how long a project would take. Management came back and said no, that’s too long, we’d need to finish in a month.
Well if that’s how long it has to take why not lead with that?
Bunch of idiot empty husks doing cargo-cult “agile”
“Who should we hire to run this team of technical people?”
“Let’s hire an MBA”
This sounds suspiciously like the plot of Coming to America.
I write code for McDowell’s.
I’d be interested at seeing what cooking chicken at 600C would do, but my oven goes less than halfway.
The outside would be burnt and the inside raw. There might be a layer of well-cooked chicken between them, though just cutting through it to see that will contaminate the cooked bit from the raw bit. That’s why the penicillin sauce is so important.
The “self-clean” function might get that high. I think most ovens lock the door when you do that though.
There’s a way to cook a steak called black and blue. It was invented by steel foundry workers.
Basically you take a thiner steak and slap it on a red hot slab of steel for a few seconds each side.
You get a nice outer char mixed with an almost raw center.
Anyway, red hot steel is not something that most people have access to, but I have a few different types of forge, both solid fuel and gas.
Then do 250c for 25 minutes
Or infinity at 0°C
Even better. If you set it to -20°C, it was already done 5 hours ago.
We had the same thought at same time :P
Math checks out. I’ll let you know when it’s done
I’d argue all of these should be relative to 0K to make sense. So if our baseline is 30 minutes at 200°C, make that 10 minutes at 1146°C and I’m in.
Please let us know indeed.
For most time savings, I recommend putting the chicken to freezer
You can test it on a Braai, hot coals are ~600C so you just need to have it above the flames for 10min.
It is no longer classified as chicken.
