actually, as a chef, there is a huge difference, and that is the melting and dissipation of all the flavorful FAT of the particular meat, mostly by capillary process. That's why it's crucial that you TURN your grilling meat (poultry, etc.) once and then FLIP it once. IAAC (I am a Chef:) )
"I think this is the most likely scenario for the death of the land fauna," Melosh told SPACE.com. He added, however, that the idea does not explain ocean extinctions, "which were pretty extensive also."
So sayeth the article...
doesn't it follow that ash would change the pH of the water in the oceans (IANAC-- I am not a chemist), BUT, wouldn't it also follow that oceanic extinctions would be easily accounted for either from this or the reduced level of O2 in the water (or air) around the world's oceans? It doesn't take much...
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actually, as a chef, there is a huge difference, and that is the melting and dissipation of all the flavorful FAT of the particular meat, mostly by capillary process. That's why it's crucial that you TURN your grilling meat (poultry, etc.) once and then FLIP it once. IAAC (I am a Chef :) )
yes, but all the burgers were well done. :)
"I think this is the most likely scenario for the death of the land fauna," Melosh told SPACE.com. He added, however, that the idea does not explain ocean extinctions, "which were pretty extensive also." So sayeth the article... doesn't it follow that ash would change the pH of the water in the oceans (IANAC-- I am not a chemist), BUT, wouldn't it also follow that oceanic extinctions would be easily accounted for either from this or the reduced level of O2 in the water (or air) around the world's oceans? It doesn't take much...