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Joined 1 year ago
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Cake day: August 7th, 2023

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  • Cool, sounds a lot like a grilled cheese overall.

    Way back in the day, when all we had was a space heater, my mom would sometimes crank the oven and then leave the door open. Just another space heater, but in the kitchen.

    Often, before school, she would put a few slices of cheese on bread and then put them on a cookie sheet under the broiler (overhead heating element in an oven, in case that’s not immediately clear). The cheese melts, the top of the bread toasts, and the underside steams a little bit.

    You can eat them in slices, fold them over, or put two melty cheese bread slices together to make a sandwich, which was my favorite. It was one of the only things I knew how to cook for a long while, and I have fond memories of it.

    Problem is that I never really knew what to call it. Mom called it cheese bread, but I never really thought that fit. Given my penchant for making sandwiches out of them, I eventually started calling them baked cheese sandwiches. I was hoping maybe cheese toasty would be the thing, but the search continues.









  • While the oven is preheating, allow me to postulate that the thermal mass of the barrel, especially in vicinity of the breech, would require far more exposure to heat to reach the temperature required for the powder to spontaneously ignite.

    This is why hot gun cook-offs occur, because the barrel has absorbed enough heat that it’s able to ignite the powder through the casing via conduction. As such, as you would expect, after containing a single explosion (i.e. firing a round), the chamber would be warm to the touch while the exterior of the barrel would remain cool. It’s not until the metal is exposed to enough heat internally that the barrel becomes too hot to touch externally.

    So that’s my logic here. If it was suddenly 500 degrees outside, I think the safest place to hide a bullet in a gun to keep it from exploding is the chamber.