I believe Blue Origin is also working on a closed cycle rocket engine with the BE-4.
Soviet naval engineering was far superior during the Cold War in terms of hard material engineering stuff, but they basically always lagged behind in soft systems like electronics and fire control other than some more basic stuff like radar where it was relatively even. This superiority in engineering and construction also only emerged mid Cold-War. WWII era Soviet metallurgy was bad when it came to naval production, armour plating quality was sub-standard and there weren't really facilities capable of building the armaments needed for the Soviet Navy's planned capital ships. Kuznetsov was very against the construction of the Stalingrads partly for this reason, because he wasn't confident Soviet shipyards would deliver them to standard.
Thanks for this very interesting comment.
What about the Kursk's safety systems was more advanced? Where can I read more about that?
PS: found this which covers it: https://www.youtube.com/watch?v=FZyUk478plQ
If America had an actual geopolitical strategy it would just have 10,000 nuclear submarines, it’s shitty military outpost all over the globe, and maintain its missile arsenal.
Reserve standing armies, aircraft carriers, fighter jets; all of these things only exist because of the profit motive of capitalism. Even with that the equipment that is being built is also shitty because of the profit motive.
Yet all these regular ass dudes that don’t own a single item and live paycheck to paycheck are telling me that this is the most effective and efficient system.
If America had an actual geopolitical strategy it would just have 10,000 nuclear submarines, it’s shitty military outpost all over the globe, and maintain its missile arsenal
That was basically the English strategy (minus nukes) for centuries. But it was predicted on an undeveloped interior that presented no real threat.
Now you have totally landlocked cities in China with tens of millions of people. You've got Moscow and Mexico City well outside the range of any kind of conventional naval war. You'd have no hope of controlling any of these locales by simply waving your hand over the nuclear button.
sentenced [...] to 30 months in prison, and a $50,000 fine
To date, the Navy says it has spent nearly $14 million including 50,000 hours of engineering work to assess the parts and risk to the submarines.
:data-laughing: source
When confronted with the doctored results, Thomas told investigators, “Yeah, that looks bad,” the Justice Department said. She suggested that in some cases she changed the tests to passing grades because she thought it was “stupid” that the Navy required the tests to be conducted at negative-100 degrees Fahrenheit (negative-73.3 degrees Celsius).
Having spent much of my life in submarines, however, I have found that the oceans are not simple contained structures. As we traveled the ocean bottoms, we encountered streams and currents within the ocean structure; therefore, temperatures varied despite constant depths. One of the most surprising was entrance into the Mediterranean from the Atlantic Ocean. At constant depth, the temperature dropped almost twenty degrees. Yes, it was colder in the Med than in the Atlantic Ocean at the same depths.
That seems like such a dumb reason to falsify data. It's not saying that subs are going to suddenly be operating in impossibly cold water, but that they need to withstand large variations in temperature without the hull warping. Like the reasoning behind why space shit is so over-engineered.
Whew and I thought I was being irresponsible when I occasionally skip recording temperatures for pizzas/ingredients
You record pizza temperatures? Keeping a log of fridge/freezer temperature is a thing and if cooking meet you gotta make sure it's hot enough but you don't need to record that it is.
They have me log temps for the ingredients kept in the rail above the cooler at 11am, 1pm, 5pm, 6:30pm, and then I have a "tilt sheet" where they want me to record the cooked pizza temps. My job does that fun thing where I get told contradictory things by different people, one person said temp as soon as it's out of the oven, one said temp after it's cut and put under the heat lamp. Idk I've been measuring after cutting because I figure the important thing is making sure they're being held at a safe temp. But they have me do that for the first pizzas I put out for lunch and dinner.
That's not necessarily a bad idea but it is unusual. It's probably to be sure the dough is being cooked through enough. Post cutting is the way to go, a pizza will keep cooking out of the oven until it cools down enough so taking the temp at that time makes more sense.
Also lemme know if you have any pizza cook related questions or issues. I work at a pretty high end pizza spot, high enough all the stuff is made from scratch and made well, not so high end that it's bullshit bougie food. If I don't know it, our chef probably does, once he found out he was stuck in a pizza job he did his pizza research and like, has gone out of countries for pizza making contests. Also I've been a cook for like 13 years now and know how things normally work (in Canada at least)
I appreciate the offer of advice but I think i'm good for the most part, mmy main difficulty right now is figuring out how busy it's going to be and figuring out new pizzas when I get two contradictory recipes. And the oven doesn't fucking cook evenly or consistently so I keep having to rotate pizzas halfway through + give random extra time to cook the cheese so that it isn't so runny. I'm pretty sure there's something wrong with it because the pastry oven they had me use when it gave me an error had the same settings but like, 7 minutes in that oven was like 11 minutes in mine
One question though, what governs how greasy a pizza is? It seems like I'll go light on cheese and ingredients and still sometimes get a greasy fucking pizza. Is it the sauce?
Also does a stromboli cover the ENTIRE dough in ingredients before rolling, or just half like a calzone? I was told the opposite things... by the same person :agony-deep: but google shows ingredients on the whole dough
Grease probably isn't from the sauce, it's generally mostly from meat and some from the cheese. Pepperoni is just greasy af and the pizza will be greasy. Otherwise, it might be the cheese if it's crappy cheese but that's my best guess.
Ingredients usually are placed on the whole dough with some room around the edges. But really it doesn't matter if the end result is the same.
Pizza ovens usually don't cook even and need to be rotated at least once while cooking, that's normal though it does sound like your oven kinda sucks. What temperature is it normally at? We run ours around 650. If you wanna do a fast blast to finish the cheese, lift the pizza up with the paddle near the center of the oven and hold it up there for a few seconds, heat rising will finish the cheese.
I think some of it is from the sauce because I tend to see big orange clumps of what could only be fat when I scoop it out, I generally try to dump those out though
Ingredients usually are placed on the whole dough with some room around the edges. But really it doesn’t matter if the end result is the same.
I think I'm going to do my strombolis with ingredients on the whole pizza because I think that's what it's supposed to be. Technically the end results wouldn't be the same because it changes the ratio of ingredients and sauce to dough, ya know? but hopefully I won't have to make them very often. These college kids love strombolis for some reason so I always have to make a shitload and it's a pain when I get sauce on my fingers rolling the edges and feel like I need to change gloves before I get sauce on everything
Pizza ovens usually don’t cook even and need to be rotated at least once while cooking, that’s normal though it does sound like your oven kinda sucks. What temperature is it normally at? We run ours around 650. If you wanna do a fast blast to finish the cheese, lift the pizza up with the paddle near the center of the oven and hold it up there for a few seconds, heat rising will finish the cheese.
The temp in our oven is definitely not that high, it's set to 480 but with how it compares to the pastry oven I'm thinking there's an issue with the thermostat or the convection part or both and that's why it's inconsistent. Like the pastry oven is almost identical, also set to 480, it's just smaller. But again, it cooks like 4 minutes faster and all evenly without rotation
The rotating isn't so bad but like, the top rack (of 14) is significantly hotter, like a broiler effect, so the top pizza (I cook cheese at the top so pork drippings don't get on it, there's a lot of people who don't eat pork) will cook perfectly with one rotation, and then I have to play this complicated game of musical chairs trying to use that effect with the rest of the pizzas as they cook another 3-4 minutes, further complicated by the varying moisture content of the pizzas (i.e. they have me do pizzas sometimes with no sauce, just brush with oil filled with minced garlic and herbs (the recipes will usually say to use an aioli, lol) and those cook a lot faster and more evenly as a result)
it's kind of annoying that the pastry oven worked so much better, the big boss director guy said something about moving it over as a joke and like for real I want that oven
edit: this oven definitely needs maintenance imo like when I started the fucking seal around the door was broken and it would leak water everywhere while cleaning itself, how do you not notice that shit, it had a SIX INCH GAP MISSING! right where steam would shoot out while cleaning!, now it's been giving me issues with the "wiring compartment temp too high" and apparently it's because a little fan underneath part of it was getting clogged, and I got told to wipe it down with a damp cloth but like. This gunk on it it sticky, I got what I could off mechanically picking it it but it needs like a solvent and some Q-tips to get up in there. I kept telling the supervisor that it needs something other than water but he was like :shrug-outta-hecks: and idk if I should mention it to the Director Guy or just leave it
Ah, I've never worked with that kind of oven. Ours is old school giant hunk of stone and 3 very powerful propane burners.
For the cleaning, try a degreaser if you have one for the sticky bits. It sounds for sure like it needs maintenance which is always worth bringing up.
No sauce oil pizzas will cook way better because oil distributes the hear evenly over the surface where cooking something dry it'll be more focused towards whatever is pointing at the heat. And pizza sauce is wet as fuck which slows the cooking down.
Edit: marinara should NOT be greasy. It's tomatoes and spices.
Also, since I offered advice, you will ALWAYS get contradictory information from different people in kitchens. If you don't know yourself andnarent someone providing that contradictory info, go with either the highest ranking opinion or the person you get along with best. All thar really matters is that a number is in that book and if it's radically different, something is broken, that's what the log is for and that's it. Keep organized, finish one task then clean up and start another instead of trying to do 5 things at once and always be thinking 'is this something that matters or just someone's compulsion or a way of doing things that people got stuck in. But yeah, keep the core goal of your task in mind, so many people miss the forest for the trees and make their lives harder.
There's no way the company wasn't paying her big sums under the table to do this. Why would you actively falsify test results for your own company for materials for the military for 30 years, then lie to the FBI about it, just cause the test seems 'silly'?
