So I love scotch eggs, but my wife complains that they’re way too big. Then it occurred to me that there are smaller eggs out there!
Has anyone experimented with doing soft boiled quails eggs? How difficult is it to peel a quails egg? How long to cook such a tiny thing to get a jammy yolk?
I’m going to have to do some experimenting, but I’m thinking bite sized scotch eggs might become a thing…
Quick question about labeling waste for disposal. Our school uses a company that provides us with those white 5 gallon buckets with screw on lids to seal. We’re supposed to place our waste in them, label what’s in it, and they take it away at the end of the year.
The problem is, most of what we do is with stuff that can be flushed with excess water, the remainder, sulfates, nitrates, etc., to dispose on the buckets, takes years to get to a level where even a quarter of the bucket is full. That’s usually 3 teachers later, and any tracking of what went in the buckets is non-existent, and people have been guessing which bucket is for what based on sticky notes.
I cleaned all of that out last year, with the help of a specialist from the waste disposal company. This year, I’ve been putting the small amounts of waste into glassware that I want to replace, labeling it, and storing in the spare fume hood in the prep room, to allow it to evaporate down to solids deposited on the glassware.
All of the contaminated glassware will fit into a single bucket, and should be inert at this point. My question is, how should I label it? Should it be labeled “Glassware with residue of xxx, yyy, zzz” or is there a more proper way to label it?
For context, I’m a 5th year teacher who is now in charge of the chem lab. Previous labs I’ve worked in were forensics based, so had very specific routines for disposal, most of which involved a massive incinerator to deal with possible biologicals.
Wondering if there are any traditional Tai Chi / Qigong groups, more towards the Greer area. I know there used to be one, but I think the sifu passed away.