I have a coworker....

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I have a coworker....

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Tom257 SSChampion Points: 11543 More actions · Answer 1

Ninja's_RGR'us (11/21/2011)
Koen Verbeeck (11/20/2011)
Sean Lange (11/18/2011)
Koen Verbeeck (11/18/2011)
That will only work if she keeps the lit on the pot, so that pressure rises within the pot.
I don't think you can increase the pressure enough with standard cookware to increase the temperature much, if at all. There has to be a significant pressure increase before the water will require a higher temperature to boil. In the case of a boiling pot of water it doesn't actually matter how much heat you apply underneath. The boiling point will remain at 212 degrees. It is under pressure when the boiling point increases.
There is cookware available that can do that. My parents had such a pot, but it usually comes with a rubber around the lit and everything, so that air can't escape.
ps: that's odd, water boils at 100 degrees here :hehe:
+1
We're way more cost effective than "they" are :-D.
Performance is much better too!

My granny must have used that obsolete inflated temperature scale. She had a battered brass thermometer with 'sugar' marked at around 360 for making jam or something. I always wondered why it had 212 marked on it. The thing looked like it would add flavour to any cooking pot.

MysteryJimbo SSC-Insane Points: 24203 More actions · Answer 2

Koen Verbeeck (11/20/2011)
Sean Lange (11/18/2011)
Koen Verbeeck (11/18/2011)
That will only work if she keeps the lit on the pot, so that pressure rises within the pot.
I don't think you can increase the pressure enough with standard cookware to increase the temperature much, if at all. There has to be a significant pressure increase before the water will require a higher temperature to boil. In the case of a boiling pot of water it doesn't actually matter how much heat you apply underneath. The boiling point will remain at 212 degrees. It is under pressure when the boiling point increases.
There is cookware available that can do that. My parents had such a pot, but it usually comes with a rubber around the lit and everything, so that air can't escape.
ps: that's odd, water boils at 100 degrees here :hehe:

aka a pressure cooker. HTH 😀

Koen Verbeeck SSC Guru Points: 259105 More actions · Answer 3

MysteryJimbo (11/21/2011)
Koen Verbeeck (11/20/2011)
Sean Lange (11/18/2011)
Koen Verbeeck (11/18/2011)
That will only work if she keeps the lit on the pot, so that pressure rises within the pot.
I don't think you can increase the pressure enough with standard cookware to increase the temperature much, if at all. There has to be a significant pressure increase before the water will require a higher temperature to boil. In the case of a boiling pot of water it doesn't actually matter how much heat you apply underneath. The boiling point will remain at 212 degrees. It is under pressure when the boiling point increases.
There is cookware available that can do that. My parents had such a pot, but it usually comes with a rubber around the lit and everything, so that air can't escape.
ps: that's odd, water boils at 100 degrees here :hehe:
aka a pressure cooker. HTH 😀

Ah yes, that's the term. I'm not an native English speaker and I was too lazy to Google for it 😀

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ChrisM@Work SSC Guru Points: 186127 More actions · Answer 4

MysteryJimbo (11/21/2011)
Koen Verbeeck (11/20/2011)
Sean Lange (11/18/2011)
Koen Verbeeck (11/18/2011)
That will only work if she keeps the lit on the pot, so that pressure rises within the pot.
I don't think you can increase the pressure enough with standard cookware to increase the temperature much, if at all. There has to be a significant pressure increase before the water will require a higher temperature to boil. In the case of a boiling pot of water it doesn't actually matter how much heat you apply underneath. The boiling point will remain at 212 degrees. It is under pressure when the boiling point increases.
There is cookware available that can do that. My parents had such a pot, but it usually comes with a rubber around the lit and everything, so that air can't escape.
ps: that's odd, water boils at 100 degrees here :hehe:
aka a pressure cooker. HTH 😀

I've worked in one of these places 😛

^{“Write the query the simplest way. If through testing it becomes clear that the performance is inadequate, consider alternative query forms.” - Gail Shaw}

For fast, accurate and documented assistance in answering your questions, please read this article.
Understanding and using APPLY, (I) and (II) Paul White
Hidden RBAR: Triangular Joins / The "Numbers" or "Tally" Table: What it is and how it replaces a loop Jeff Moden

GSquared SSC Guru Points: 260824 More actions · Answer 5

Koen Verbeeck (11/20/2011)
Sean Lange (11/18/2011)
Koen Verbeeck (11/18/2011)
That will only work if she keeps the lit on the pot, so that pressure rises within the pot.
I don't think you can increase the pressure enough with standard cookware to increase the temperature much, if at all. There has to be a significant pressure increase before the water will require a higher temperature to boil. In the case of a boiling pot of water it doesn't actually matter how much heat you apply underneath. The boiling point will remain at 212 degrees. It is under pressure when the boiling point increases.
There is cookware available that can do that. My parents had such a pot, but it usually comes with a rubber around the lit and everything, so that air can't escape.
ps: that's odd, water boils at 100 degrees here :hehe:

And it boils at 373.15 degrees where I live. But only when Kelvin's home.

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Property of The Thread

"Nobody knows the age of the human race, but everyone agrees it's old enough to know better." - Anon

Daniel Bowlin SSC-Dedicated Points: 34566 More actions · Answer 6

ChrisM@Work (11/21/2011)
MysteryJimbo (11/21/2011)
Koen Verbeeck (11/20/2011)
Sean Lange (11/18/2011)
Koen Verbeeck (11/18/2011)
That will only work if she keeps the lit on the pot, so that pressure rises within the pot.
I don't think you can increase the pressure enough with standard cookware to increase the temperature much, if at all. There has to be a significant pressure increase before the water will require a higher temperature to boil. In the case of a boiling pot of water it doesn't actually matter how much heat you apply underneath. The boiling point will remain at 212 degrees. It is under pressure when the boiling point increases.
There is cookware available that can do that. My parents had such a pot, but it usually comes with a rubber around the lit and everything, so that air can't escape.
ps: that's odd, water boils at 100 degrees here :hehe:
aka a pressure cooker. HTH 😀
I've worked in one of these places 😛

I think that today's economy has made most places a pressure cooker.

Sean Lange SSC Guru Points: 286590 More actions · Answer 7

Of course if you don't want to spend the money for pressurized cookware you can just add salt. Pressure and salinity will increase the boiling temperature.

_______________________________________________________________

Need help? Help us help you.

Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.

Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.

Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/

Tom257 SSChampion Points: 11543 More actions · Answer 8

Sean Lange (11/21/2011)
Of course if you don't want to spend the money for pressurized cookware you can just add salt. Pressure and salinity will increase the boiling temperature.

so well salted geeks can take more heat before they boil over :hehe:

Ninja's_RGR'us SSC Guru Points: 294069 More actions · Answer 9

Ninja's_RGR'us

SSC Guru

Points: 294069

November 21, 2011 at 7:45 am

#1410727

How the h**l did this end up here?? 😀

Sean Lange SSC Guru Points: 286590 More actions · Answer 10

Tom Brown (11/21/2011)
Sean Lange (11/21/2011)
Of course if you don't want to spend the money for pressurized cookware you can just add salt. Pressure and salinity will increase the boiling temperature.
so well salted geeks can take more heat before they boil over :hehe:

Aye!!

_______________________________________________________________

Need help? Help us help you.

Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.

Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.

Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/

jcrawf02 SSC-Insane Points: 24198 More actions · Answer 11

FWIW, on mine I just hit 'Add One Minute' (that's one click Tom) and then take it out whenever I want. Sometimes I don't even clear the remaining seconds. I used to do that out of laziness, now I'll do it to piss Lowell off...

---------------------------------------------------------
How best to post your question[/url]
How to post performance problems[/url]
Tally Table:What it is and how it replaces a loop[/url]

"stewsterl 80804 (10/16/2009)I guess when you stop and try to understand the solution provided you not only learn, but save yourself some headaches when you need to make any slight changes."

Jeff Moden SSC Guru Points: 1004339 More actions · Answer 12

Lowell (11/15/2011)
I have a coworker who heats up things in the microwave.
(He or She) clicks the Instant 30 seconds button, waits 10 seconds, watching the count down, and then clicks the Add 30 seconds button again, because, according to him or her, it heats it up just right @50 seconds, but 60 seconds is too much.
Let me know if the ramifications of this process escapes you.
just another day in the cubes of dispair.

BWAAA-HAAAA!!!! Reminds me of the bloody "ribbon bar" in Office 2007+. Different clicks to do the same thing you used to be able to do. 😛

--Jeff Moden

RBAR is pronounced "ree-bar" and is a "Modenism" for Row-By-Agonizing-Row.
First step towards the paradigm shift of writing Set Based code:
________Stop thinking about what you want to do to a ROW... think, instead, of what you want to do to a COLUMN.

Change is inevitable... Change for the better is not.

Helpful Links:
How to post code problems
How to Post Performance Problems
Create a Tally Function (fnTally)

Jeff Moden SSC Guru Points: 1004339 More actions · Answer 13

MysteryJimbo (11/21/2011)
aka a pressure cooker. HTH 😀

BWAAA-HAAA!!! And here I thought that was a job description! 😛

--Jeff Moden

RBAR is pronounced "ree-bar" and is a "Modenism" for Row-By-Agonizing-Row.
First step towards the paradigm shift of writing Set Based code:
________Stop thinking about what you want to do to a ROW... think, instead, of what you want to do to a COLUMN.

Change is inevitable... Change for the better is not.

Helpful Links:
How to post code problems
How to Post Performance Problems
Create a Tally Function (fnTally)

Jeff Moden SSC Guru Points: 1004339 More actions · Answer 14

Tom Brown (11/21/2011)
Sean Lange (11/21/2011)
Of course if you don't want to spend the money for pressurized cookware you can just add salt. Pressure and salinity will increase the boiling temperature.
so well salted geeks can take more heat before they boil over :hehe:

Now THAT's funny!

I heard an interesting quote on a TV show the other night... I'll paraphrase it to match our industry...

Geeks are like teabags... you can't tell how strong they are until they're in hot water. 🙂

--Jeff Moden

RBAR is pronounced "ree-bar" and is a "Modenism" for Row-By-Agonizing-Row.
First step towards the paradigm shift of writing Set Based code:
________Stop thinking about what you want to do to a ROW... think, instead, of what you want to do to a COLUMN.

Change is inevitable... Change for the better is not.

Helpful Links:
How to post code problems
How to Post Performance Problems
Create a Tally Function (fnTally)

Koen Verbeeck SSC Guru Points: 259105 More actions · Answer 15

Sean Lange (11/21/2011)
Of course if you don't want to spend the money for pressurized cookware you can just add salt. Pressure and salinity will increase the boiling temperature.

And the heart condition comes as a nice extra! 🙂

Need an answer? No, you need a question
My blog at https://sqlkover.com.
MCSE Business Intelligence - Microsoft Data Platform MVP