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Authors: David Feldman
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the summer? The chair will feel much, much cooler than a chair with fabric on the seat and backrest, because the metal chair leeches heat out of our bodies quickly. Textiles are poor conductors of heat, as they leave plenty of room for air to be trapped inside, and stationary air doesn’t promote heat transfer. This is why bulky sweaters are effective in the winter—the trapped air in the material helps to insulate you from the cold. Wooden chairs are in between fabric and metal, but closer to fabric in conductivity.
5. Psychology
No doubt our mind plays tricks on us. If you expect a metal chair to be cold, and the Ex who preceded you, with ample rump covering the whole seat, has sat in it for a long time, the chair might feel surprisingly warm, even though in actuality its surface temperature is lower than the fabric chair alongside it. And perhaps, if you expect a warm seat, it will feel warmer than it really is.
But if you want to insure a warm seat, watch for the big guy with the wide booty and the thin clothes. As soon as he leaves, hasten thee to that chair.
Submitted by Christopher McCann of Brooklyn, New York, who exhibits low butt mass.
What Accounts for the Different Shapes of Cheeses? Why Is Cheddar Rectangular While Brie and Provolone Are Round?
E ver since we inquired into the origins of why there are ten hot dogs in a package and eight hot-dog buns (even we don’t drop enough franks off the grill to justify the shortfall), we’ve been wary of finding any logic in the world of food packaging. We were a little surprised at how many people within the cheese and dairy industry couldn’t answer this Imponderable. But luckily we found two experts who could: David Brown, senior extension associate at Cornell University’s food science department, and Dean Sommer, a cheese technologist at the Wisconsin Center for Dairy Research in Madison, Wisconsin.
Traditionally, most cheeses were made in round form, and this includes most of the cheeses we find now in rectangular form, such as Cheddar and Swiss. The classic Cheddar was made in forty-pound wheels, and in England, most Cheddars still are round. The Swiss often created much bigger wheels, as heavy as 200 to 220 pounds. Sommer points out that even in the United States, you can see vestiges of these traditions in half-round Cheddar and in colby longhorns or Cheddar longhorns. For these popular cheeses, the shape has no influence on its flavor or texture. If you look at recipes for making cheese, the shape of the finished product is usually optional.
So if one shape isn’t inherently superior in making better cheese, what accounts for the rectangles we see on grocery shelves? One reason that both our experts mentioned was that rectangular packages were easier to stack on grocery shelves, with less wasted space than round ones.
But more important is that the “conversion” from big blocks of cheese to consumer-sized pieces be accomplished with the least amount of scraps. Sommer wrote us:
Converters have a lot of waste when they cut a round piece of bulk cheese into rectangular retail pieces of cheese. So the cheese industry converted their Cheddar production for the most part from various round shapes (flats, daisies, longhorns, midgets) over to rectangular forty-pound blocks (the standard shape for the industry) or even rectangular 640-pound blocks to minimize trim losses and to maximize efficiencies in cheese production, conversion, and distribution processes.
Brown adds that sometimes retail accounts, such as gourmet stores, ask for five-to ten-pound bricks (to sell as is or from which to cut smaller pieces), and these are also more easily created from rectangular bulk cheese.
But the round cheese is far from extinct. Because round cheeses are associated with traditional methods, most artisanal cheese is made in this shape, even when there is no technical reason to do so. But some cheeses are more
5. Psychology
No doubt our mind plays tricks on us. If you expect a metal chair to be cold, and the Ex who preceded you, with ample rump covering the whole seat, has sat in it for a long time, the chair might feel surprisingly warm, even though in actuality its surface temperature is lower than the fabric chair alongside it. And perhaps, if you expect a warm seat, it will feel warmer than it really is.
But if you want to insure a warm seat, watch for the big guy with the wide booty and the thin clothes. As soon as he leaves, hasten thee to that chair.
Submitted by Christopher McCann of Brooklyn, New York, who exhibits low butt mass.
What Accounts for the Different Shapes of Cheeses? Why Is Cheddar Rectangular While Brie and Provolone Are Round?
E ver since we inquired into the origins of why there are ten hot dogs in a package and eight hot-dog buns (even we don’t drop enough franks off the grill to justify the shortfall), we’ve been wary of finding any logic in the world of food packaging. We were a little surprised at how many people within the cheese and dairy industry couldn’t answer this Imponderable. But luckily we found two experts who could: David Brown, senior extension associate at Cornell University’s food science department, and Dean Sommer, a cheese technologist at the Wisconsin Center for Dairy Research in Madison, Wisconsin.
Traditionally, most cheeses were made in round form, and this includes most of the cheeses we find now in rectangular form, such as Cheddar and Swiss. The classic Cheddar was made in forty-pound wheels, and in England, most Cheddars still are round. The Swiss often created much bigger wheels, as heavy as 200 to 220 pounds. Sommer points out that even in the United States, you can see vestiges of these traditions in half-round Cheddar and in colby longhorns or Cheddar longhorns. For these popular cheeses, the shape has no influence on its flavor or texture. If you look at recipes for making cheese, the shape of the finished product is usually optional.
So if one shape isn’t inherently superior in making better cheese, what accounts for the rectangles we see on grocery shelves? One reason that both our experts mentioned was that rectangular packages were easier to stack on grocery shelves, with less wasted space than round ones.
But more important is that the “conversion” from big blocks of cheese to consumer-sized pieces be accomplished with the least amount of scraps. Sommer wrote us:
Converters have a lot of waste when they cut a round piece of bulk cheese into rectangular retail pieces of cheese. So the cheese industry converted their Cheddar production for the most part from various round shapes (flats, daisies, longhorns, midgets) over to rectangular forty-pound blocks (the standard shape for the industry) or even rectangular 640-pound blocks to minimize trim losses and to maximize efficiencies in cheese production, conversion, and distribution processes.
Brown adds that sometimes retail accounts, such as gourmet stores, ask for five-to ten-pound bricks (to sell as is or from which to cut smaller pieces), and these are also more easily created from rectangular bulk cheese.
But the round cheese is far from extinct. Because round cheeses are associated with traditional methods, most artisanal cheese is made in this shape, even when there is no technical reason to do so. But some cheeses are more
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