A Quote by Johnny Trigg

A meat temperature gauge is a priceless tool. You can get a very inexpensive one at most hardware or sporting goods stores, which will easily help you determine the temperature of your meat so it is not over or undercooked. Pork is normally done at about 160, internal temperature. Steaks are cooked medium rare from 145 to 150. 165, medium. Well done is about 175, internal temperature.
I remember feeling the temperature change the first time the curtain came up, the difference between the audience temperature and the stage temperature. I'll never forget it.
In the APS (American Physical Society) it is ok to discuss whether the mass of the proton changes over time and how a multi-universe behaves, but the evidence of global warming is incontrovertible? The claim (how can you measure the average temperature of the whole earth for a whole year?) is that the temperature has changed from ~288.0 to ~288.8 degree Kelvin in about 150 years, which (if true) means to me is that the temperature has been amazingly stable, and both human health and happiness have definitely improved in this 'warming' period.'
There are two different types of leader. A person can either be like a thermometer or a thermostat. A thermometer will tell you what the temperature is. A thermostat will not only tell you what the temperature is, but it'll move you to the temperature you need to get to.
If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
One of the computer models for a four degree temperature rise would give rise to a 10 degree temperature rise in Africa. And bear in mind also that in the depth of an ice age the mean temperature drop compared to the present was five degrees.
Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.
Nature prefers the more probable states to the less probable because in nature processes take place in the direction of greater probability. Heat goes from a body at higher temperature to a body at lower temperature because the state of equal temperature distribution is more probable than a state of unequal temperature distribution.
I don't like the term 'global warming,' because it's misleading. It implies something that's mainly about temperature, that's gradual, and that's uniform across the planet. And in fact, temperature is only one of the things that's changing.
In the 1980s a small group of individuals became concerned about the Earth's temperature and what it might do in the future. I hesitate to call them scientists because they have abandoned their scientific principals by which their guess about temperature increases and the cause could achieve scientific acceptance or rejection.
You can go into caves, and they can maintain constant conditions of temperature and humidity over long periods of time, even though the outside temperature may be way above what it is inside the cave.
The hurricanes are following the tropical ocean temperature. The tropical ocean temperature is following the Northern Hemisphere. And it's very hard now to believe that there's anything natural about that.
The impact of the Kyoto Protocol on global temperature is quite modest, especially for the first century. The reduction in global mean temperature in the Annex I case relative to the reference in 2100 is 0.13ºC; this compares with a difference of 0.17ºC from the Kyoto Protocol calculated by Wigley. The temperature reduction in the optimal run is essentially the same as the Kyoto runs by the 22nd century.
The mathematical thermology created by Fourier may tempt us to hope that, as he has estimated the temperature of the space in which we move, me may in time ascertain the mean temperature of the heavenly bodies: but I regard this order of facts as for ever excluded from our recognition. We can never learn their internal constitution, nor, in regard to some of them, how heat is absorbed by their atmosphere. We may therefore define Astronomy as the science by which we discover the laws of the geometrical and mechanical phenomena presented by the heavenly bodies.
I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.
You can swim (uncomfortably) in water at a temperature slightly above freezing; a tiny drop in temperature-or a miracle-allows you to walk on water.
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