The Memories, The Hype, The Love

[highwizard]

..actually.. that only illness that I am aware of was one mild case of heat stroke that was fixed by getting the person cooled down and rested in their hotel room. (thanks again l0nd0, for the assistance)

That's because hackers don't know how to dress in the summer in vegas.

[Voltage Spike]

That's because hackers don't know how to dress in the summer in vegas.

Black leather and a trenchcoat, right? I also tend to carry about 35 pounds of equipment with me at all times.

[kree]

On a different note, I need a recipe for something we had at the BBQ last year. If I remember correctly, (which I may not due to alcohol consumption), someone around the area of the grill made "Cervichi?"

All I can rember is a mixture of green peppers, avocado, and shrimp mixed togher, placed in a soft tortilla with strips of steak.

I *thought* h3adrush or lil_freak brought this? I may be mistaken.

Anyone know?

I had brought the cevichi and as soon as I can find the recipe I'll post it up. Glad you liked it.

[Nobody]

Resident Agent

$resident_Las_Vegas = "<a href="http://contact.ubermutant.com">Nobody</a>"

[Siviak]

$resident_Las_Vegas = "<a href="http://contact.ubermutant.com">Nobody</a>"

I think we met a few years at toorcon didn't we? when did you get to Vegas?

[AlexCV]

food run

I'm due to arrive in vegas thursday sometime between noon (optimistic) and 1pm (realistic) and since I'd very much like not missing the BBQ this year and since I might be short on time for acquiring an adequate supply of food, can I pool with someone and/or some people who will be buying lots of food? I'll eat just about anything so long as it was moving of its own power fairly recently (or in the case of seafood, still moving when cooked.)

[astcell]

Something to shoot for

http://www.interweavers.com/brett/hu...-lighting.html

Lighting a BBQ Fast!
Our subject today is lighting charcoal grills. One of our favorite charcoal grill lighters is a guy named George Goble (really!!), a computer person in the Purdue University engineering department.

Each year, Goble and a bunch of other engineers hold a picnic in West Lafayette, Indiana, at which they cook hamburgers on a big grill. Being engineers, they began looking for practical ways to speed up the charcoal-lighting process. "We started by blowing the charcoal with a hair dryer," Goble told me in a telephone interview. "Then we figured out that it would light faster if we used a vacuum cleaner." If you know anything about (1) engineers and (2) guys in general, you know what happened: The purpose of the charcoal-lighting shifted from cooking hamburgers to seeing how fast they could light the charcoal.

From the vacuum cleaner, they escalated to using a propane torch, then an acetylene torch. Then Goble started using compressed pure oxygen, which caused the charcoal to burn much faster, because fire is essentially the rapid combination of oxygen with a reducing agent (the charcoal). We discovered that a long time ago, somewhere in the valley between the Tigris and Euphrates rivers (or something along those lines).

By this point, Goble was getting pretty good times. But in the world of competitive charcoal-lighting, "pretty good" does not cut the mustard.

Thus, Goble hit upon the idea of using - get ready - liquid oxygen. This is the form of oxygen used in rocket engines; it's 295 degrees below zero and 600 times as dense as regular oxygen. In terms of releasing energy, pouring liquid oxygen on charcoal is the equivalent of throwing a live squirrel into a room containing 500 Labrador retrievers. On Gobel's Web page you can see actual photographs and a video of Goble using a bucket attached to a 10-foot-long wooden handle to dump 3 gallons of liquid oxygen (not sold in stores) onto a grill containing 60 pounds of charcoal and a lit cigarette for ignition.

What follows is the most impressive charcoal-lighting I have ever seen, featuring a large fireball that according to Goble, reached 10,000 degrees Fahrenheit. The charcoal was ready for cooking in - this has to be a world record - 3 seconds.

There's also a photo of what happened when Goble used the same technique on a $2.88 discount-store grill. All that's left is a circle of charcoal with a few shreds of metal in it. "Basically, the grill vaporized," said Goble. "We were thinking of returning it to the store for a refund." Looking at Goble's video and photos, I became, as an American, all choked up with gratitude at the fact that I do not live anywhere near the engineers' picnic site. But also, I was proud of my country for producing guys who can be ready to barbecue in less time than it take for guys in less-advanced nations, such as France, to spit.

Will the 3-second barrier ever be broken? Will engineers come up with a new, more powerful charcoal-lighting technology? It's something for all of us to ponder this summer as we sit outside, chewing our hamburgers, every now and then glancing in the direction of West Lafayette, Indiana, looking for a mushroom cloud.

From: Margaret Hutz Fri Mar 14 13:07:46 1997
From: Joan Goddard - joang@Cadence.COM

[TheCotMan]

http://www.interweavers.com/brett/hu...-lighting.html

With pictures:
http://www.ambrosiasw.com/Ambrosia_T.../2.5HowTo.html

(I remember reading this and seeing the pictures before. :-)
More pictures, more details and an mpg video:
http://www.doeblitz.net/ghg/

[renderman]

With pictures:
http://www.ambrosiasw.com/Ambrosia_T.../2.5HowTo.html

(I remember reading this and seeing the pictures before. :-)
More pictures, more details and an mpg video:
http://www.doeblitz.net/ghg/

Don't give these guys ideas.... Blowing up attendees does'nt bode well for having a 3rd annual TBBQ

[Siviak]

Don't give these guys ideas.... Blowing up attendees does'nt bode well for having a 3rd annual TBBQ

I guess that all depends on which ones you blow up now doesn't it?

[theprez98]

http://ghg.ecn.purdue.edu/~ghg/

"The people in charge have requested this web site be removed. 2/6/2003 --ghg"

EDIT: Oops, nevermind. Missed the other link.

[Gadsden]

Anyone up for some thermite chicken? Or maybe some Semtex Salmon..

[TheCotMan]

Don't give these guys ideas.... Blowing up attendees does'nt bode well for having a 3rd annual TBBQ

Good point. :-)
One thing this does show is how a contest can end. 2 or 3 seconds? Assuming someone could beat that, how safe would it be?

[Gadsden]

Good point. :-)
One thing this does show is how a contest can end. 2 or 3 seconds? Assuming someone could beat that, how safe would it be?

Safe?!? Since when have we been worried about "safe"?!?! The more important question is "Can it be done?"

[astcell]

When I horsed around as a kid my mother would tell me to stop because someone may get hurt very soon. I took that "may" as a possibility and "soon" as having a little more time before someone really does get hurt, maybe, and then the odds were 50/50 that it'd be me. With this sort of logic, who needs safe?