I accidentally left a bowl of lentils in the microwave too long (everything in this apartment is cheapo - we have a pulse phone! - so no digital microwave, just a timer handle) and now it's ridiculously hot. Lentils, as you probably know, have a remarkably high specific heat, so now I have to wait about 20 minutes to eat them. Which makes me wonder; we've had the microwave oven for about 25 years now - why no inverse device? I mean, I understand that the physics involved in making something colder would be a lot trickier than making them hotter, but seriously - I mean, we put a man on the moon 40 years ago, and I still have to wait for the atmosphere to cool off my lentils?
Not that it takes that long - it's been below freezing for what feels like forever now. It's even too cold to store beer outside! Lat Sunday we went out with about 4 layers, and many parts of me were still freezing. I could really go for some summer right about now...
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2 comments:
Such devices exist!
Often in your kitchen there is massive device that uses gas phase change to pump heat out of a localized environment. We refer to it as the "anti-nuker" or "freezer".
You may also want to avail yourself of our amazing heat-sink technology. Grab a few "spoons" and place them in your food. They will draw out the phlogiston that heats your food and make it edible.
You can thank me with plane tickets, photos, or photos of plane tickets, preferred in that order.
I must investigate this "freezer" technology of which you speak.
Actually, our old countertop in Chelsea made a really good heatsink for just this purpose - I kinda miss that...
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