Racecar is racecar backwards.

A lot of people think that to get to orbit, you just go up. That’s partially true, but in reality you go up to get out of the atmosphere, and then go sideways really, really fast.

Imagine throwing a ball in the air. If you throw it straight up, then no matter how high you throw it, it just comes back down. Now imagine throwing it across the room. It falls in a curved arc, right? Now imagine throwing it so fast that it goes past the horizon. That curved arc is still there, and it’s much longer now.

Now imagine throwing it so hard that it not only goes past the horizon, it actually never hits the earth in the first place. That’s an orbit! Of course, the earth has an atmosphere, so it would slow down because of aerodynamic drag. That’s why we send rockets way upward—to get out of the air.

So a satellite in orbit is literally just falling constantly, but because it’s going so fast, it’s always missing the earth. It’s for this reason that an astronaut can’t “fall off of” the space station. They’re moving just as fast as the station is, and so even if they pushed themselves off of it, they would remain in orbit.

What do you wish to know ?

You’ll have to pay me to tell you what it is I know and then pay me again to explain it.

Don’t ever, for any reason, do anything, to anyone, for any reason, ever, no matter what, no matter where, or who, or who you are with, or where you are going, or where you’ve been, ever, for any reason whatsoever.

Programming socks makes you better at programming.

Free information dump:

All independently fact-checked and verified accurate as of this morning

Not to brag, but a quick calculation reveals that I have over 3000 hours of pooping experience, so yeah, I know some stuff about pooping 😎

In order to make sourkraut, you need cabbage, salt, a knife, a cutting board, a big bowl, a scale, and an appropriate storage container for fermentation.

Start by rinsing the outside of the cabbage. Peel off any leaves that are damaged badly, cut out any smaller bad spots, then quarter each head, remove the core, and cut small strips. Weight the cabbage you have remaining, divide the weight by 50, and put that much salt together with the cabbage strips in the large bowl. Mix the salt and cabbage occasionally, and either punch it, or squeeze it. After 2 - 4 hours, there should be a good bit of liquid at the bottom of the bowl.

Transfer the cabbage and the liquid to your fermentation vessel. Use weights or a plastic bag full of water to make sure the cabbage is below the salty water. Wait for 6-12 weeks, checking on it at least once per week.

Lots of things can be used for fermenting, but the best is a stone crock with a lid that has a water seal around the outside, and a gas release valve on top. The cabbage can smell strongly during fermentation, so get approval from anyone you live with before attempting this recipe.

We are only 5 years ahead of a fungus that makes farmland unusable. And that 5 year gap is shortening every year because the fungus is evolving faster then our ability to genetically modify crops to combat it. This fungus is in almost every field in north America and is related to the fungus that took out the bananas in the past.

The secret to good tuna salad is to add something crunchy (celery, water chestnut, firm relish), something sweet (sweet relish, pinch of sugar), hard boiled egg yolk or diced whole hard boiled egg, and a small amount of breadcrumbs or crushed crackers to absorb excess moisture, with crackers being slightly tastier due to added sodium but breadcrumbs being preferred if you need to reduce sodium. You can also substitute canned salmon or similar for the tuna if mercury and pollutants are a cause for concern. And of course, a dollop of real mayonnaise, not artificially sweetened, hydrogenated and whipped vegetable byproduct.

I saw a video once, so I’m pretty much an expert in it.

Sorry, I don’t have any experience in anything and I don’t know much about something. But I can type this: “GGKJDGgkjdsgakKGKJDGhkwGHJKKK”.

Cool, huh? Alas, I lack experience, but I improve myself from time to time.

I can even quit from vim!

i know a guy