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POPSLiving in Sin City’s Underground Tunnels O’Brian has been exploring the tunnels for over five years and wrote a book about the people who live there, Beneath The Neon, published in 2007. He has worked to get people housed, recently founded the Shine A Light foundation to offer various forms of aid, and guides social workers through the tunnels to offer services to the people like health and drug counselling.All the same, O’Brian is wary of letting the inhabitants get too comfortable and entrenched in the tunnels and so doesn’t like to give out too much in the way of food, water, clothes and blankets. Storm drains are dangerous places to be: during flash floods, water can travel as fast and 30 mph through the tunnels with levels rising as much as one foot per minute. Then no one wants to be down there.
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POPSCrooked Climatologists Drop “Cold” Weather Stations In A Year Absent any public statement from climatolgists for such a strange act, I can only speculate that this a deliberate attempt to cause an artificial warming of the data set. I can think of no other valid scientific reason. Would someone please ask GCHN to make a public statement as to why they tried to secretly “lose” weather stations when surely more data is better than less? John O’Sullivan is a legal advocate and writer who for several years has litigated in government corruption and conspiracy cases in both the US and Britain. Visit his website. http://bit.ly/5Bs1ii
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POPSAdvanced-level tips for the best ever no-knead bread More: The crust…is where the no-knead method kicks unequivocal butt for the home baker. Artisanal loaves have a thin, crisp crust that is difficult to duplicate in a home oven. Home “sandwich loaves” and the like will turn brown on top, but the crust is just a lifeless dry area at the edge of the loaf… In a commercial oven, the necessary moisture comes from injectors that flood the oven with steam when the loaves are put in…The Sullivan/Bittman no-knead recipe, however, uses the genius innovation of baking the bread in a pre-heated Dutch oven (a heavy, oven-safe, lidded pot). The lid is placed on the pot for the first 30 minutes of baking, so steam from the wet dough is trapped in close proximity to the surface. The result is perfect gelation and a very professional-looking crust. Definitely going to try this tip the next time I make a batch of bread . Speaking of which...
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POPSJUNK SCIENCE revisited There are no common physical laws between the warming phenomenon in glass houses and the fictitious atmospheric greenhouse effects, (b) there are no calculations to determine an average surface temperature of a planet, (c) the frequently mentioned difference of 33 degrees Celsius is a meaningless number calculated wrongly, (d) the formulas of cavity radiation are used inappropriately, (e) the assumption of a radiative balance is unphysical, (f) thermal conductivity and friction must not be set to zero, the atmospheric greenhouse conjecture is falsified.
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POPSScientists see deep-sea volcano for first time "It was an underwater Fourth of July," said Bob Embley, a marine geologist for the U.S. National Oceanic and Atmospheric Administration. "Since the water pressure at that depth suppresses the violence of the volcano's explosions, we could get the underwater robot within feet of the active eruption."
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POPSScientists Discover An Earth-Sized Planet Possibly With An Ocean Scientists also discovered that the orbit of planet Gliese 581 d, which was found in 2007, was located within the "habitable zone" — a region around a sun-like star that would allow water to be liquid on the planet's surface, Mayor said. He spoke at a news conference Tuesday at the University of Hertfordshire during the European Week of Astronomy and Space Science. Gliese 581 d is probably too large to be made only of rocky material, fellow astronomer and team member Stephane Udry said, adding it was possible the planet had a "large and deep" ocean. "It is the first serious 'water-world' candidate," Udry said.
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