I thought this a pretty mature technique? I have seen more than once our local vet using this technique to treat cats with large wounds -- with great results by the way. Interestingly, they too used tilapia fish skin, and not any of the more common local fish species. I wonder if there is something special about tilapia fish skin, or it was simply the species on which the technique was developed, and nobody bothered to try using other fish species.
A female Atlantic mackerel typically lays between 200,000 and 450,000 eggs during a spawning season. However, larger, healthier individuals can sometimes produce up to a million eggs, often in multiple batches over several weeks.
it is the mackerel themselves who consider baby mackerel lives to be industrial in scale. they produce that many in anticipation of consumption. Each foodfish humans consume has already slaughtered untold thousands of other fish to grow themselves to size.
What's special is that tilapia is probably cheaper than even the local fish since it's farmed in massive quantities and shipped all over the world as food.
If other fish skins were tried it must have been similar results.
For those that don't know why, and I didn't, the reason for this is that Tilapia are "mouth brooders", that is they keep the fertilised eggs in their mouth. So throwing away a dead female can cause these eggs to hatch, and reinfect the waters with new Tilapia.
I also hear you can dispose of them by placing them in a pan with fresh pulverized tomato, garlic, olive oil, basil, then a little lemon juice, oregano then finally, salt and pepper to taste. Highly effective, efficient and delicious.
>I have seen more than once our local vet using this technique to treat cats with large wounds -- with great results by the way.
I'm not surprised, a lot of vets I know from Iraq and Afghanistan had used Tilapias for battlefield dressing. Worst case there was a Tilapia MRE people kept around for this purpose. Honestly it's great to see them taking those skills from war and translating them into helping street animals such as cats.
AI influencers on YouTube were going wild with demos for about 2 weeks around the middle of this year. It was enough to get me to sign up to the manus wait list but by the time they told me I was in I’d realised how superficial the recommendations from the YouTube crowd were. Also I’d seen a few waves of hype like that and realised how bogus the content was.
I am getting the sense that the 2nd deriative of the curve is already hitting negative teritory. models get updated, and I don't feel I'm getting better answers from the LLMs.
On the application front though, it feels that the advancements from a couple of years ago are just beginning to trickle down to product space. I used to do some video editing as a hobby. Recently I picked it up again, and was blown away by how much AI has chipped away the repetitive stuff, and even made attempts at the more creative aspects of production, with mixed but promising results.
one example is auto generating subtitles -- elements of this tasks, e.g. speech to text with time coding, have been around for a while (openai whisper and others), but they have only recently been integrated into video editors and become easy to use for non-coders.
other examples: depth map (estimating object distance from the camera; this is useful when you want to blur the background), auto-generating masks with object tracking.
I wonder if it's really just a function of how much work is involved in taking care of pets. I have had pet turtles and cats for years. Cats easily require 10x the amount of work to keep them happy and healthy.
or turn the food over, or move it to a different position inside the microwave -- the way microwave works is that it heats up the food unevenly (there's a wave involved).
I don’t really think repositioning it has a direct effect. An indirect effect of moving it around is that you turn the microwave off for around 30 seconds or more in order to do it. The reason some parts increase in heat faster is that they have higher concentrations of water; allowing the water to stop boiling and all of the heat to spread through is the magic.
(I’ve heard the fans that you hear are there to reflect the micro waves and make them bounce all over the place but I don’t know if that’s true. Regardless, most models have a spinning plate which will constantly reposition the food as it cooks.)
The fan you hear is to keep the microwave generator cool. It's outside the part of the microwave where the microwaves go.
Older microwaves had a fan-like metal stirrer inside the cooking box, that would continuously re-randomize where the waves went. This has been out of fashion for several decades.
> The reason some parts increase in heat faster is that they have higher concentrations of water;
Composition is part of it, but it isn’t the whole story. A microwave oven is a resonant cavity. There are standing electromagnetic waves in there, in several different modes. They have peaks and nulls. That’s why many microwaves have a rotating plate. It physically moves the food relative to the standing waves.
Yes, my point was that microwaves are advertised as a 'throw your lunch in and get it warm in 1-2 minutes' appliance, but kinda like an LLM, they require some manual effort to do it well (or decently, depending on your standards).
Like:
1- Put it on the edge of the plate, not in the middle
2- Check every X seconds and give it a stir
3- Don't put metal in
4- Don't put sealed things in
5- Adjust time for wetness
6- Probably don't put in dry things? (I believe you needed water for a microwave to really work? Not sure, haven't tried heating a cup of flour or making a caramel in the microwave)
7- Consider that some things heat weirdly, for example bread heats stupid quick and then turns into stone equally as quick once you take it out.
or it keeps monitoring the web and notify me whenever something that matches my interests shows up -- like a more sophisticated Google alert. I really would love that.
