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Cake day: January 3rd, 2025

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  • I don’t think you have any concept of the size of the burning area or the intense weather conditions in the western US. Months of drought conditions then 90mph wind gusts. Once a blaze is going it will jump all over the place due to the wind, making it virtually impossible to contain until the winds start to subside. Cleaning out underbrush can help, but with winds that high fires will jump directly from tree to tree. Some of these fires only took one spark to start. And the conditions will only grow more intense as climate change continues. This is not a problem that’s easy to solve.











  • Obviously not always an option to use an oven/stove if you are e.g. bringing a packed lunch into a typical office. It’s certainly a better option for some things (you will never get “crispy” from a microwave, period) but microwave still produces acceptable results for many things, particularly if you are willing to put some thought and care into how you use it.


  • Never for reheating leftovers, anyway, which is 99% of what I use a microwave for. I have a kettle for other stuff. Overly high heat is gonna turn your proteins into rubber and exaggerate the “flaming hot on the outside, still cold in the middle” effect. There’s also lots of other stuff like arranging things to avoid dead spots, making use of coverings to trap steam, not throwing your vegetables that will take a minute to warm up in at the beginning with the big hunk of pasta that’s gonna need several minutes to heat through, etc.

    But yeah if you’re reheating your food on >50% power you are almost definitely making it turn out worse than it would be on lower power.