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Category: Commentary (Page 1 of 14)

Commentary on most any topic.

“Fine as Kine” not “Finest Kind”

“How are you today?”
“Fine as kine!”

“Fine as kine” is a common expression in the State of Maine. Those who are not from there often hear it as “finest kind”, “fine as kind”, or something similar, which doesn’t make any sense.

The word kine is an Old English word that means cattle. The expression “fine as kine” has a nice ring to it and it implies “in good health” or “strong as an ox”.

The word kine appears rarely in English literature. However, one of those cases is the King James Bible. Avid readers of the King James Bible would be very familiar with the word kine because it appears in 20 different verses of the Old Testament:

Genesis 32:15 Thirty milch camels with their colts, forty kine, and ten bulls, twenty she asses, and ten foals.

Genesis 41:2 And, behold, there came up out of the river seven well favoured kine and fatfleshed; and they fed in a meadow.

Genesis 41:3 And, behold, seven other kine came up after them out of the river, ill favoured and leanfleshed; and stood by the other kine upon the brink of the river.

Genesis 41:4 And the ill favoured and leanfleshed kine did eat up the seven well favoured and fat kine. So Pharaoh awoke.

Genesis 41:18 And, behold, there came up out of the river seven kine, fatfleshed and well favoured; and they fed in a meadow:

Genesis 41:19 And, behold, seven other kine came up after them, poor and very ill favoured and leanfleshed, such as I never saw in all the land of Egypt for badness:

Genesis 41:20 And the lean and the ill favoured kine did eat up the first seven fat kine:

Genesis 41:26 The seven good kine are seven years; and the seven good ears are seven years: the dream is one.

Genesis 41:27 And the seven thin and ill favoured kine that came up after them are seven years; and the seven empty ears blasted with the east wind shall be seven years of famine.

Deuteronomy 7:13 And he will love thee, and bless thee, and multiply thee: he will also bless the fruit of thy womb, and the fruit of thy land, thy corn, and thy wine, and thine oil, the increase of thy kine, and the flocks of thy sheep, in the land which he sware unto thy fathers to give thee.

Deuteronomy 28:4 Blessed shall be the fruit of thy body, and the fruit of thy ground, and the fruit of thy cattle, the increase of thy kine, and the flocks of thy sheep.

Deuteronomy 28:18 Cursed shall be the fruit of thy body, and the fruit of thy land, the increase of thy kine, and the flocks of thy sheep.

Deuteronomy 28:51 And he shall eat the fruit of thy cattle, and the fruit of thy land, until thou be destroyed: which also shall not leave thee either corn, wine, or oil, or the increase of thy kine, or flocks of thy sheep, until he have destroyed thee.

Deuteronomy 32:14 Butter of kine, and milk of sheep, with fat of lambs, and rams of the breed of Bashan, and goats, with the fat of kidneys of wheat; and thou didst drink the pure blood of the grape.

1 Samuel 6:7 Now therefore make a new cart, and take two milch kine, on which there hath come no yoke, and tie the kine to the cart, and bring their calves home from them:

1 Samuel 6:10 And the men did so; and took two milch kine, and tied them to the cart, and shut up their calves at home:

1 Samuel 6:12 And the kine took the straight way to the way of Bethshemesh, and went along the highway, lowing as they went, and turned not aside to the right hand or to the left; and the lords of the Philistines went after them unto the border of Bethshemesh.

1 Samuel 6:14 And the cart came into the field of Joshua, a Bethshemite, and stood there, where there was a great stone: and they clave the wood of the cart, and offered the kine a burnt offering unto the LORD.

2 Samuel 17:29 And honey, and butter, and sheep, and cheese of kine, for David, and for the people that were with him, to eat: for they said, The people is hungry, and weary, and thirsty, in the wilderness.

Amos 4:1 Hear this word, ye kine of Bashan, that are in the mountain of Samaria, which oppress the poor, which crush the needy, which say to their masters, Bring, and let us drink.

Now you know.

Saran Wrap Isn’t What It Used To Be

In the 1960s, I used to help my mother in the kitchen and learned how to cook. I used Saran Wrap to cover plates and bowls, and I noticed that this material was sort of magical. It stuck to what I wanted it to stick to and wasn’t much inclined to stick to itself. What is this sorcery? You could pull it back to access something in a bowl, then seal it back up again. I was fascinated because it seemed like it was intelligent. I had studied some chemistry but not yet enough to guess the cause for this marvelous behavior.

So what was this wonderful material I was working with? In 1933 a chemist at Dow Chemical was trying to develop a new dry cleaning solvent. He noticed that certain beakers and glassware were hard to clean. They had a residue that was hard to scrub off. Investigation revealed a new substance, a new polymer that was named polyvinylidene chloride or PVDC.

It was found that, among other things, PVDC made a tough and durable clear coating. During World War 2, virtually every U.S. aircraft was coated with PVDC to help protect it from the elements. At the end of the war, hundreds of companies in the U.S. got busy looking for commercial applications for the countless marvelous things they had developed for the war effort. Somebody at Dow realized that PVDC would make an excellent food wrap. And excellent it was, as you will see later. Production methods for forming PVDC into a very-thin film were developed. The CEO of Dow decided to name it after his wife and daughter, Sarah and Ann: Saran.

The product was introduced in 1949 and was an almost overnight success. This is the stuff I was using in the 1960s. Towards the end of the 1960s, Dow’s patents expired and other companies began producing PVDC food wrap, like Glad Wrap. They were all just copies of Saran Wrap.

From the 1990s forward, I didn’t use much plastic food wrap until I began to work in a restaurant in 2012. There, I used plastic food wrap all the time and immediately noticed that it behaved differently from what I remembered. Sure, it worked, but it frequently refused to stick to some things and it was eager to stick to itself. This is not what I remembered. After opening and closing a covered bowl, the plastic wrap would become wrinkly and refused to stick to anything. I covered a mixing bowl full of diced onions with this plastic wrap and placed it in the cooler. Soon, the cooler smelled strongly of onions. What? That’s not supposed to happen. What is this stuff? Maybe some kind of cheap imitation of Saran Wrap?

Time passed, I finally did some digging on the Internet, and immediately found the answer. Through the 1990s, chlorinated polymers like PVDC became an increasing environmental concern. In 2004, all the makers of PVDC plastic wrap switched to ordinary low-density polyethylene (LDPE). Polyethylene is cheap and easy to make into a thin film. But there are problems. Big problems.

First of all, polyethylene is a low-friction, non-stick kind of polymer. This is why milk bottles are made from it. Polyethylene film doesn’t stick to anything, nor itself. Today’s polyethylene plastic food wrap is coated with a moisture-activated adhesive to make it “cling”. At best it clings to certain things but not others, and it eagerly sticks to itself, making it hard to work with.

Secondly, the adhesive quickly wears out so opening and reclosing a bowl covered with modern plastic wrap is something you might be able to do once but not repeatedly, like you can with PVDC film.

Thirdly, polyethylene film is around 3,000 to 4,000 times more permeable than PVDC film. Oxygen is the main culprit that causes food spoilage. For every one molecule of oxygen that a given area of PVDC film lets through, polyethylene film lets through 3,000. The consequences of this are obvious. This also explains the experience I had with onions stinking up the cooler. That wouldn’t have happened with PVDC film. In fact, certain meats are still packed with PVDC film because polyethylene film can’t do the job.

The bottom line for me is that I was pleased to discover that my memories from the 1960s were pretty accurate. However, I was not pleased to discover that the plastic film I use today is inferior in terms of performance and user friendliness, and there’s no way to fix it.

Today’s plastic wrap looks like classic Saran Wrap, but it ain’t. It’s not even close.

Mayhem At Walmart

I took a few photos of the mayhem left by the hoarders. Paper goods, milk and dairy, disinfectants like Lysol, wipes, and hand sanitizers were all stripped bare. Below are some photos.

Toilet paper and paper towels gone

Milk section, stripped

Dairy stripped

My Vote Counts More Than Yours

In presidential elections, not all votes are equal. Wait. What? But, this is a democracy — one person, one vote, right? No.

Two hundred years ago, the founders designed a presidential voting system that gave rural farmers and ranchers in states with low population more voting power than people in urban areas. Among other things, the Electoral College was designed to try to avoid a tyranny of densely populated urban areas over other, less populous, areas of the country. It worked okay through the 1800s and most of the 1900s. But, the founders never imagined an organized, scientific effort to take advantage of the voting power imbalance in order to seize power.

So, exactly what are the numbers? The power of a voter in Wyoming is almost four times that of a person living in Texas. Whether this is fair and appropriate is for you to decide. See below for how much your vote counts.

Presidential Voting Power in Each State

 

Understanding Whipped Cream

I use cream for cooking and also make whipped cream for desserts, a quart at a time, about once a day. Sometimes I make it several times a day. These are sweetened with sugar and flavored with vanilla, sometimes banana, lemon, or chocolate.

Doing this for years with a hand mixer, I’ve noticed big differences between brands and types of cream. My favorite that I use the most is Glenville Farms Heavy Cream. It whips fast, becomes very stiff, and is stable. You can quickly ice a cake with it and it stays put. It never creeps or sags. This cannot be said of any other brands I’ve tried, and I’ve tried all kinds.

If you make things with whipped cream, you might like to know why Glenville is the best I’ve found and what to look for. Cream is cream, right? It’s the stuff at the top of raw milk. Not exactly. It varies.

What varies is the fat content. The higher the fat, the faster it will whip and the more stiff and stable it will be. Fat is expressed as a percentage. Finding out the percentage can be challenging because it’s usually not printed on the carton or bottle.

The minimum fat content needed for it to whip at all is 30 percent. Some brands get by with even less by adding a thickening agent like carrageenan. Look for it in the ingredients. You can recognize this as it flows out of the bottle as a very thick gloppy liquid. Real cream is thick but still flows smoothly like a liquid. The result of low-fat-content cream will be okay for some purposes but will be soft, light, less stable, less flavorful. This is often labeled “whipping cream”. A better result occurs with fat content of 37 to 38 percent and this often labeled “heavy cream”. Glenville has 40 percent and its superiority is evident in the result and flavor.

I was going to publish a list comparing different brands, but accurate info is difficult to get hold of, so I decided not to, for now. What I found, however, was something to beware of if you are a dieter or paying close attention to nutrition. I found that several nutrition sites on the web do not show accurate information. Some sites allow you to search products by brand and type. I found that the information they publish for all brands and types of cream is identical. They just copy-pasted the exact same information on every brand and type — the same calories per tablespoon, the same grams of fat per 15 ml. We know that’s not true.

Consistent Forecast Temperature Error

A weather forecasting question:

For the past two months we’ve had one heat wave after another here in West Virginia. It’s been awful. High temperatures in the low 90s (Fahrenheit) with humidity giving a heat index around 100F. These conditions are 15 to 20 degrees above normal. Sometimes, it goes on for four or five days at a time without a single break. Then, there’s a one or two day break in the 80s, and then another heat wave. It’s now the middle of September, almost fall, and it continues. The forecast shows another heat wave next weekend, after the first day of fall.

An odd new thing I’ve never seen before that’s happening this summer is that forecast temperatures, both highs and lows, are consistently four or five degrees lower than the temperature actually reached. The forecast says 90, but it reaches 95. The forecast is 87, but it reaches 92. An error the other way around never happens.

As an engineer, I know that true errors are like noise and vary randomly to either side of the correct value. If the error is consistently to one side or the other, then there’s a systemic problem or calibration error.

Here’s the question. As an amateur meteorologist for over 50 years, this got me thinking. Long ago, before the powerful computer weather models of today, the historical average temperature was factored into a weather forecast. I don’t know if that’s still the case today. Might it be that I’m observing one of the effects of climate change? The climate is changing, today’s temperatures are above normal, and the historical weather data is biasing the forecast several degrees too low? Is that what’s going on?

I invite anyone who might know the answer to comment below. Thank you.

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