Beta and higher Patron Notice
Added 2015-06-13 02:14:04 +0000 UTCASTROMILITARY added an analysis of logistics in realistic space combat universes http://www.projectrho.com/public_html/rocket/astromilitary.php#pournelle BASIC DESIGN added new section Everything Is Connected about the spacecraft design process http://www.projectrho.com/public_html/rocket/basicdesign.php#id--Everything_Is_Connected added equations to scale the TransHab habitat module to different numbers of crew (and fixed some issues with the system mass breakdown table) http://www.projectrho.com/public_html/rocket/basicdesign.php#id--Habitat_Module--TransHab GROUND CARS AND FLITTERS added blueprints and numbered charts for Oberth's Moon Car http://www.projectrho.com/public_html/rocket/flitters.php#hopper2 added diagrams of AVRO's Project Y http://www.projectrho.com/public_html/rocket/flitters.php#projecty added diagrams of AVRO's Project Silverbug http://www.projectrho.com/public_html/rocket/flitters.php#silverbug LANDING added a new section Magnetohydrodynamic Aerobraking http://www.projectrho.com/public_html/rocket/landing.php#id--Aerobraking--Magnetohydrodynamic_Aerobraking added a couple more images of Monsters Stepping on Spaceships http://www.projectrho.com/public_html/rocket/landing.php#id--Monsters_Stepping_On_Spaceships LIFE SUPPORT added specifications and description of the TransHab atmosphere life support system http://www.projectrho.com/public_html/rocket/lifesupport.php#transhabair added specifications and description of the TransHab water life support system http://www.projectrho.com/public_html/rocket/lifesupport.php#transhabwater OTHER DECKS added a quote on the topic of military cooking for large numbers in a microgravity environment http://www.projectrho.com/public_html/rocket/otherdeck.php#cooks SLOWER THAN LIGHT added to Orion Wargame a discussion thread about interception with Bussard ramjets http://www.projectrho.com/public_html/rocket/slowerlight.php#id--Go_Fast--Bussard_Ramjet_Combat--Orion_Wargame CONVENTIONAL WEAPONS added a long discussion about torpedoes in space combat http://www.projectrho.com/public_html/rocket/spacegunconvent.php#torpedomech SPACE SUITS added a quote "Micromechaphobia" http://www.projectrho.com/public_html/rocket/spacesuits.php#micromechaphobia SURFACE TO ORBIT added a couple of figures about the lifting capacity of space elevators http://www.projectrho.com/public_html/rocket/surfaceorbit.php#id--Space_Elevator USEFUL TABLES added tables for item masses, density, and most importantly "Alpha" for scaling spacecraft system masses by capacity http://www.projectrho.com/public_html/rocket/usefultables.php#id--Mass_Table
Comments
Thanks Winchell!
John
2015-06-15 14:48:30 +0000 UTCJohn, I have your comments added <a href="http://www.projectrho.com/public_html/rocket/otherdeck.php" rel="nofollow noopener" target="_blank">http://www.projectrho.com/public_html/rocket/otherdeck.php</a>#cooks Let me know if you need any editorial changes
Nyrath
2015-06-15 14:23:12 +0000 UTCThanks! I'll fold in your comments.
Nyrath
2015-06-15 13:39:52 +0000 UTCI love how my "Cooks in Spaaaace" thread in sfconsim-l made it in, at least in part, to your page. And of course, I have comments on this topic, especially when it comes to cooking. At the time I started this thread, I was just a home cook, since then I've joined a cooking group and learned a lot more about cooking than most folks who aren't chefs. So my comments: Food prep, chopping: You don't use a knife to chop the food, you use either a mandolin, (<a href="https://ddroot.files.wordpress.com/2013/02/mandolin-slicer.jpg)," rel="nofollow noopener" target="_blank">https://ddroot.files.wordpress.com/2013/02/mandolin-slicer.jpg),</a> that incorporates an enclosed box. Everything sliced goes into the box. You can shred, julienne, waffle cut, and even chop using a mandolin. Of course not everyone is comfortable using a mandolin for chopping. So what you can do is slice the food into the thickness you want with the mandolin, and then break out your dicer. In fact your dicer is probably part of your mandolin box, so it just becomes a switch of plates and now you can safely chop that potato into uniform cubes. (<a href="http://i01.i.aliimg.com/wsphoto/v0/666917437/Hot-Free-Shipping-New-Nicer-Dicer-Plus-10-piece-Multi-Vegetable-Chopper-Fruit-Slicer-ship-by.jpg)" rel="nofollow noopener" target="_blank">http://i01.i.aliimg.com/wsphoto/v0/666917437/Hot-Free-Shipping-New-Nicer-Dicer-Plus-10-piece-Multi-Vegetable-Chopper-Fruit-Slicer-ship-by.jpg)</a> No need for anything fancy and no need for fancy knife work. Your food chopper does all the work for you. Cooking: All those methods sound great, but I cringe at the thought of a large volume of hot oil in a tank. Instead, I'd rather have a centrifugal wok to cook with. The wok bowl would have a curved lip at edge of the bowl who's main purpose in life would be to keep the oil from coming out. But it's not like we're going to spin the bowl at 40 rpm. No, we're going to spin it at about two or three rpm. The main assumption here is that the ship is under 0.1G acceleration. The rotation isn't to add 1G to the cooking process, but to cause the little bit of oil you add, as well as the food you want to cook, to the wok to stick to the sides of the wok as it spins. The wok is heated through induction coils around its base. It's heated to around 260°C/500°F. This will cook the food very fast in basically 3 to 4 tablespoons of oil. The coils are only turned on when your cooking, so the wok will cool down fairly quickly. Depending on the size of the wok, you'll cook three to four servings at a time, scooping it up with a set of metal tongs, with one tong a spatula like affair and the other tong a basket to hold the scooped up food with. The basket will probably be a loose wire mesh, so the oil will drain out easily. Pop it into the serving vessel and repeat. New topic: Hygiene and cleaning: You want to keep cross contamination to a minimum. If you handle any type of raw meat, either wear gloves or sanitize your hands. This includes switching between different types of raw meat. Touch raw chicken, sanitize your hands before touching raw pork. And like a good kosher household, you'll have your raw meat handling utensils and your vegetable handling materials. I would suggest coloring them red and green respectively and never mix them. If at all possible, get food handling equipment that's easy to clean. If it has odd lips and crevices, getting that odd bit of food out of there will be nigh impossible unless you use lots of water and elbow grease. So now we talk about cleaning. Every bit of equipment in your space kitchen has to be easy to disassemble, clean, and sanitized to within an inch of it's life. And everything is made out of metal. Not plastic. Scratch plastic and food or bacteria will get into those scratches and never leave. This is the main problem with "food printers". You either use fairly toxic chemicals to clean every nozzle, pipe, line, auger, and container, or you use expensive "disposable" cassettes for the printer. And it all should be made of metal, except for the flexible lines, which might be cheaper to throw away after each use and replace with new, because they are a regulation female canine to clean properly. This all boils down to one simple rule: If in doubt, wash it. If you're still unsure, sanitize it. And if you're really unsure, throw it away and get a new one.
John
2015-06-13 05:22:56 +0000 UTC
