#4. don't want to do it in 110F heat

[kringelorde]

if I have to replace my oil pump before summer ends I’m going to start mailing GM parcels of piss

#spext #fuck meee fuck meeee it better just be my sending unit or BETTER YET my stupid little piece of shit fake dummy gauge #bc god knows GM never bothered ACTUALLY making half their gauges show real information #I wouldn't be UPSEt that the oil pump went out on an engine with almost 200k on it but I 1. don't have the money 2. hate the idea of #driving 200 mi to houston to do it 3. don't have the time off and #4. don't want to do it in 110F heat #it doesn't help that it's a bottom-of-the-engine replacement and I believe it sits under #my fucking crankcase pulley which OH BROTHER that's a big bitch to pull #so I have to lift her and really make sure she's STABLE bc I'm going to be yanking that shit around from underneath and I do NOT feel like #having my fucking ribs crushed in th eprocess #mad pissed angry mad pissed angry angry mad pissed #I dunno if the pick up tube is a cheaper fix if that's all it is but it still necessitates the pulling of the fucking pump probably #and at that point like I may as fucking well just do the whole thing UUUUUUUUUUUUUUUUUUUUUUUUUU #unless I can get to it by pulling the oil pan #my oil pressure doesn't make sense which is why I'm HOPING it's actually something topside bc it bounces like fucking crazy and sometimes #goes up when I give it more gas and sometimes it drops and can hit zero but the engine still turns just fine #despite power being cut substantially (partially bc there's an in-built killswitch in these cars where if the sending unit sensor doesn't #detect oil it'll limp and shut off the engine to prevent damage and I know this bc my fucking stupid little #piece of shit sensor snapped in half so it would loll about and sometimes lose contact with the membrane to detect pressure and just shut #off randomly until I pulled over and the force of hitting my brakes from 80 mph would shove it #back in place like that little fucker was just FLOPPING around back there and it is a metal cylinder the size of a lugnut socket #) but it makes me real fucking nervous bc I do not know EXACTLY what a shot oil pump #will do when it really goes all the way out on my engine but I do NOT have the money to rebuild her #and I would rather kill myself than get a new car she's my fucking BABY #GUH.

[macgyvermedical]

You mentioned treating infections with heat recently- how does that work?

There are two ways we use heat to treat skin infections.

Today, in a hospital setting, something called "warm compresses" are generally used when treating something like an abscess (a pocket of pus below the skin). The procedure for this is generally to take a chemical hot pack, crack it, wrap it in a moist wash cloth, and place it over the site of the abscess. This is replaced maybe once per hour, if the nurse has time.

Generally, this is done in addition to IV antibiotics. The idea is that the warm pack softens skin around the pus pocket, letting it break through and drain. The antibiotics prevent the infection from spreading, and once the buildup of pus is gone, the antibiotics take care of the remaining infection.

Prior to antibiotics (and coming back soon if we end up in a post-antibiotic era), they would use hot compresses instead.

Hot compresses are different.

Hot compresses can be used with or without antibiotics. They are a good first line treatment if you can catch a skin infection early. They area great for small areas of cellulitis, abscesses, and small-medium cuts and scrapes with signs of mild-moderate infection (some redness, swelling, drainage, and pain around the injury- though definitely ask a doctor first if you have streaks coming from the wound or have a fever).

For a hot compress, you want to get 2-3 clean cotton rags. Set them in some near-boiling water. Fish one of them out with a fork, let it cool, dripping over the pot until it is just bearable on skin. You don't want it to burn, but you also don't want it comfortable. Think 106-110F. Fold it and hold it against the site of the infection. You may need to hold a folded dry cloth on top of the wet one due to the heat.

It will hurt at first. If it doesn't, the rags are too cool.

When that first one stops hurting, put that one back in the water and fish the next one out, and repeat the process. After about 5-10 minutes you'll notice that even though the rags are just as hot as they were before, they no longer hurt when they are placed on the skin. The area will look red. Do this for about 20-30 minutes with as few interruptions as possible, then let the site cool. Do this 4-5 times per day until the infection goes away.

This works for two reasons. Reason one is that in order to fight an infection, blood needs to be able to get to the area to bring white blood cells and remove waste and dead cells. Sometimes normal blood flow doesn't allow this to happen efficiently enough to treat the infection. Applying heat widens blood vessels, temporarily increasing blood flow to the area and allowing more immune cells to do their job. If you're on an antibiotic, this also allows more of it to get closer to the infection. Reason two is that at higher temperatures (102F+) the process parts of the immune system use to kill invading cells works slightly better. This is thought to be one of the reasons mammals get fevers in response to infections and major injuries.

Hot compresses essentially give the body an edge when it comes to fighting a skin infection.

#whump reference #writing reference #infections #hot compresses #medical history

[skeletonpandas]

How to make Mozzerella VS how to make Paneer. Bonus, how to make butter.

Mozzerella is a non-aged cheese. You don't need rennet to make it. Take a half gallon of milk and add in 6 tbsp of vinegar (or 3 tbsp of lemon juice). Heat in a pot to 110F. Stir, until curds form.

If you had rennet to add, then you could do it at this stage. Cover and remove from heat and let sit for 10 minutes.

Strain and squeeze curds til you have a ball of cheese. Save the whey. Heat this cheese ball again -- either 30 seconds in the microwave, or 1 minute back in a warm bath of the remaining whey. Strain again, then fold and stretch your cheese a few times til you have a solid and smooth consistency. Refridgerate up to 2 weeks.

Paneer is also a non-aged cheese. This cheese is not meant to melt. Take 4 cups of heavy cream and heat in a pot to 194f. Stir occasionally. Add 3tsp of vinegar. Should begin to curdle at this stage. Make sure its completely curdled, add 1-2 more tsp of vinegar if nothing seems to be happening. Once fully curdled, switch off the heat. Strain completely, squeeze all of the whey out of the cheese. Rinse with room temp water. Leave strainer or hang cheesecloth bundle for about an hour. If you want the paneer to be firmer, leave in a press for 30 mins instead. The longer it sits though, the firmer it will be. Cut and store for 2-3 days or use right away.

Stinging Nettle Rennet as substitute for vinegar: How To Make Nettle Rennet For Cheesemaking - Cultures For Health

Butter is extremely simple to make. It's basically like uncooked cheese. Approx. 5 cups heavy cream in a jar -- a couple shakes of salt (optional) shake until the whey separates from the fats. You can get results within 15 mins. Strain -- rinse -- you have butter!

#cooking #survival skills #homesteading skills #cottage witchcraft #kitchen witchcraft #recipes #diy #home and hearth #delicious #cheese #capitalism #livingmybestlife #nerd #nature #resistance #paneer #vegetarian