Is honey the solution?

"They created the memristors by processing honey into a solid form and sandwiching it between two metal electrodes, making a structure similar to a human synapse."

This was written by a "writer" rather than a researcher. The idea that anything with electrodes is "similar to a human synapse" is a bit of a stretch. Synapses don't even have electrodes. They have a synaptic gap which is just a space which neurotransmitters diffuse across.

It's also interesting they make a big deal about using honey as the memristor active material, when it is almost certainly the sugar in honey that results in the desired operation. They did not indicate any particular property or component of honey that makes it better than just sugar.

I like Sc.dayly, but the number of brilliant inventions/day

makes me suspicious about quite a few of them.

But I keep reading those articles (RSS feed) every day.

And enjoy them.

They seem about 4 days late with their April fools joke! OTOH Google searches suggest they might be serious.

Polariton based QM memristors are one of the front runners for a viable memristor.

And a lot of false dawns too eg. :

Reminds me of a book that a friend won in a raffle entitled: "The Magic of Honey" by Barbara Cartland

Every bit as bad as her trashy novels.

Memristors were the memory of the future... many times. I think HP announced a soon-to-be-shipped product once.

The Ovonics thing came and went for decades.

Memristors started as an intellectual conceit

But maybe moving stuff is not a good way to make RAM. Who was making that fuzzy nanotube ram?

HP also developed "modulation domain" instruments, a similar sort of abstraction to memristors.

We actually do something like mod domain analysis now and then, to track down sources of jitter. Plot time vs time, and the FFT of that.

It's good in tea, and apparently a decent treatment for burns and bed sores. Good on English muffins.

Do they have English Muffins in England? Sort of like Canadian Bacon in Canada. And French Fries.

Half of Larkin's posts sound like they were written by the village idiot. Discussing Honey used in memristors and this guy starts talking about English Muffins. BTW, that term has a very different meaning in England.

And a lot of false dawns too eg. :

Every bit as bad as her trashy novels.

Surprisingly it is extremely good for certain skin damage as the very high sugar content osmatic pressure acts as a non-specific sterilising agent against some otherwise almost intractable wound infections.

ISTR they concentrate and purify it for this particular use. There are traces of natural bee related antifungals and antibiotics in it too.

"French" fries came from a Francophone region of *Belgium*.

We don't call them "English" muffins but they are a breakfast staple. particulalry in the colder months.

As are the much more suggestive sounding "crumpets" which are a not dissimilar recipe but only cooked on one side and rather holey.

Thomas' is the iconic brand here, widely available. "Fork split."

One of our favorites is fried shrimp on a English muffin. With kettle chips or tater tots.

We love crumpets but they are hard to find here. Ikedas in Auburn has them so we stock up when we pass through there.

In the UK, shrimps are ~6cm long, and the edible bit fits on the last joint of your thumb. Prawns are ~9cm. Both are delicious

Larger still are Dublin bay prawns (scampi, langoustine).

The enormous tropical prawns aren't worth eating, IMHO.

Potted Morecombe bay shrimps on crumpets. Delicious, but expensive.

The only difference between shrimps and prawns is the 1:3 price ratio.

The $7 a pound shrimps at Safeway are actually pretty good. Probably from Viet Nam or something.

The bigger they are, the easier to peel and the less flavor.

The ones from the Gulf of Mexico are best. They snack on oil spills and Mississippi river silt.

The key to boiled shrimps is Zatarains.

I actually knew old man Zatarain when I was a kid. Crazy old coot by then.

Shrimp Remoulade is good too. Boiled shrimp and sauce wrapped in a lettuce leaf.

They're quite easy to make. I made some that filled a 20cm frypan. They don't go in the toaster but under the griller, but there's breakfast in a single crumpet.

CH

That /is/ a pain, but is an advantage if you are on a diet.

Bigger -> less flavour seems to be valid for many things, e.g. strawberries. It is almost as if there are the same number of flavour molecules, just more or less diluted.

Shudder!

Even frozen, the cold water prawns are deliciously sweet, much like fresh lobster and fresh squid from the English channel.

/Nothing/ should be added to those :)

Ditto live spoots, which are also sweet.

Spoots and squid should be sauted for a 60-90s, not longer - unless you like eating rubber.

I like celeriac remoulade, but the sauce would overpower a good shrimp or prawn (but be necessary for tropical tiger prawns).

Cajun/creole food: Nothing succeeds like excess.

That is simply BS. I cook shrimp all the time and the best shrimp are not frozen, which here typically means gulf shrimp. I've had frozen gulf shrimp and they are not as good. I have never seen any correlation of size to taste. But then I don't buy the super colossal shrimp. I usually throw in the towel at colossal or my favorite is extra jumbo (16/20 cnt).

Boiling shrimp is ok, but grilled with a special seasoning blend is much better. I recently had offers of sex for my shrimp. lol

It's kind of funny that Puerto Rico doesn't have much in the way of spicy food. It's actually pretty bland. Lost of plantains.

It's simply not true for shrimp. Large strawberries have been bred for size in addition to surviving traveling. That is where the flavor goes, the connective tissue rather than the sweet, sugary flesh that makes the berry worth eating.

They seem about 4 days late with their April fools joke! OTOH

And a lot of false dawns too eg. :

Every bit as bad as her trashy novels.

I actually knew old man Zatarain when I was a kid. Crazy old coot by

Did you bother to read my post?

How big are /your/ shrimp?

There must surely be a British shop in somewhere the size of San Francisco. I recall there were a few "British" and "Irish" pubs.

Recipe isn't that difficult if you are inclined to DIY.

Camelot, on the crumbling cliffs of Pacifica (look for drone vids of Pacifica on Youtube) is a proper fake British bar. The fish and chips are optionally oysters and chips.

There are far more Irish pubs than brit.

My British friends who are now US expats invariably demand to go to the chippy when they visit the UK - something they can't easily get at home. Not seen any of them since lockdown started.

UK isn't a good place to visit right now. Transport is in complete chaos as Covid infections run rife and there is a new Omicron XE variant a recombination of BA.1 & BA.2 that is reckoned 10% more infectious than either now beginning to take hold. 1 in 12 had active Covid last week!

I'm going back a long while so I expect it isn't there now but I recall being taken to a "British" pub not too far from Redwood. Apart from serving freezing cold British beer it was notable for a big Union flag over the front door and a tree growing through the bar area up through the roof. It looked vaguely tropical shack for a "British" pub.

Indeed.