Bitcoins for the second, er, third, er, ... manyth time!
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Yet Another Bitcoin Exchange shut down. Yet More Bitcoin Theft.
Turns out wacko conspiracy theorists don't make the most reliable bankers. Who'da thunk it.
EDIT: Why do you think they call it "cold storage" instead of just "offline storage"? To make themselves look cool, maybe?
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Why do you think they call it "cold storage" instead of just "offline storage"?
Stupid data storage term. Meaningless, just like "the cloud".
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OOooooh! We could use “cold cloud storage” as the next big thing…
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And call it ColdFront?
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EDIT: Clouds on ice.
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EDIT: Why do you think they call it "cold storage" instead of just "offline storage"? To make themselves look cool, maybe?
Probably copied from cold backups, which is a rather common term (e.g. http://www.microsoft.com/en-gb/licensing/software-assurance/cold-backup.aspx).
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cold storage
It seems pretty obvious. Like a freezer. You freeze stuff so you can store it for longer. So, cold storage is for longer term storage. Also, you generally need to thaw it to use it (stuff like ice cream excepted, of course), so you shouldn't expect to be able to get to it and use it immediately.
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stuff like ice cream excepted, of course
I find that ice cream scoops out better if I give it a quick blast in the microwave first. Just enough to raise it from -20℃ to -5℃ (-4℉ to 23℉).
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Something weird...when you first open ice cream, it often scoops nicely (even after being in my freezer for a day or more). Subsequent times, it often becomes hard (giggity).
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Here's my WAG; some of the premises I know to be correct, but I have no idea whether the conclusion is correct:
Frost-free freezers go through repeated freeze-partial thaw cycles. During these cycles, relatively pure ice crystals separate from the other components of the ice cream mixture. As the ice crystals separate, they interlock, forming a hard matrix, making the ice cream difficult to scoop.
Discussion.
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You mean like Glacier?
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Ice crystals, just like you said. The partial thaw cycles make it happen quicker but it still happens without those cycles. Source: As a kid my mum couldn't afford a new fridge just because the frost-free thing didn't happen anymore.
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I find that ice cream scoops out better if I give it a quick blast in the microwave first.
I've had a lot of luck with microwaving the spoon you'd eat the ice cream with. You should try it sometime.
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I've had a lot of luck with microwaving the spoon you'd eat the ice cream with. You should try it sometime.
I use a different spoon for scooping out and for eating. I pretend to be couth sometimes. :D
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I use a different spoon for scooping out and for eating. I pretend to be couth sometimes.
Unless I'm reading more into @Maciejasjmj's post than he intended, I think this is a Whoosh. I believe @Maciejasjmj was suggesting you try to heat a metal spoon in the microwave.
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Frost-free freezers go through repeated freeze-partial thaw cycles.
Ah, yes, that makes sense. But...I guess the ice cream needs exposure to air or something? Doesn't seem to be a problem until it's been opened once.
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Doesn't seem to be a problem until it's been opened once.
Another WAG: It's not the exposure to the air, but the removal of some of the contents. The sealed package inhibits the recrystalization of the ice by restricting expansion and contraction (mostly expansion). Removing some of the ice cream allows room for the expansion to take place. Seems plausible, at least.
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It's not the exposure to the air, but the removal of some of the contents.
Yeah, I almost wrote something like that, too. Just...weird.
Ice cream. How does it work‽
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heat a metal spoon in the microwave.
Well, that could be entertaining for the first few seconds, if you had no further use for either the spoon or the microwave...
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Ice cream. How does it work‽
Other interesting facts about ice cream (that I read somewhere a long time ago, and CBA to confirm at the moment):
The process of stirring the ice cream while it freezes introduces air into the mix. Containers of ice cream destined for high elevations (e.g., Denver) are intentionally under-filled slightly to allow room for the air to expand during transit without oozing out of the container.
Gourmet ice cream melts faster than cheap brands, because cheap brands have more air in them, which insulates the interior of the mass.
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Well, that could be entertaining for the first few seconds, if you had no further use for either the spoon or the microwave...
Which is exactly what I think @Maciejasjmj was trolling.
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Ice cream. How does it work‽
cream goes soft, cream goes hard. You can't explain that
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Ice cream. How does it work‽
The original article I read also linked to a course in Canada. I think they said these were the only 2 college courses about ice cream.
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Ice cream. How does it work‽
That's one of those things that none of us is ever going to find out, because the experimental material will always end up devoured before any experiment has had time to run to completion.
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I find that ice cream scoops out better if I give it a quick blast in the microwave first.
You can also use a heated scoop.
(giggity)
I believe this is generally caused by partial thawing and refreezing.
