Huh it’s funny how I think to do research for some things but not others. I really enjoy making popcorn on the stove but only half the time does it turn out light and crunchy. I keep at it thinking I’ll figure it out through trial and error but I should probably just look it up like you did.
Comment on Contributions
Krauerking@lemy.lol 3 days ago
I dunno. I just read multiple papers from years to decades ago on the mechanical factors for popcorn because I kept burning kettle corn.
Who knows who will crack open the book someday and why. You either want to contribute or not. Don’t focus on the perceived impact. It feels like modern culture has made any effort to try new things not seem worth it unless you get recognition but that’s not why we did it originally.
makyo@lemmy.world 2 days ago
Krauerking@lemy.lol 2 days ago
Oh I am a scientist for everything I do. Make my hypothesis of and test stuff for how I think it would work but also so many people have done it already.
It’s essentially what all recipes are. Someone else did the research and I am taking their effort for an easier time. The best ones even note what changes to make for slight differences.
Also higher heat than you think, 400°F/200°C oil works best but you can also go dry and you will get a more puffed size apparently. To much moisture when cooking makes them dense.
I have discovered a wok is a really great popcorn maker if you don’t want to buy something niche. The high dome lid is double perfect for it and then shaking in the salt.makyo@lemmy.world 2 days ago
Ah my most recent assumptions seem to be wrong then. I thought I was unevenly heating the kernels and that’s why they weren’t popping fully, but maybe I’m not heating them fast enough actually.
Gonna try the wok thing, I’ve been looking for one more excuse to get one.
bridgeenjoyer@sh.itjust.works 2 days ago
I agree… I feel this way often especially now when an ai can write, make music and movies, and no one can actually tell the difference, there isn’t much point to creating anymore. Unless it’s solely for you and you don’t want to show it to anyone else.
SupraMario@lemmy.world 2 days ago
I think you’re missing the point here. This is about research being locked behind a paywall that causes it to not be used.
Krauerking@lemy.lol 2 days ago
Yeah. But that doesn’t mean it will never be used. It’s normal to want to be paid for the work done but if people want to share they can just share it.
I think it’s hard to say when someone will want your information and it might be well after you are dead and able to get anything from it.
There are lots of free recipes I would never use, and there are lots of paid cookbooks that I haven’t gotten my hands on yet but might one day because of their knowledge of making a good roux is worth saving (bake it, not in a pot)
inbeesee@lemmy.world 2 days ago
Generally the difference is a paid service is better and worked on by the author. The work in these thesis ‘services’ is done by others, the research funded by our tax dollars, and the ‘service’ doesn’t contribute much of anything to be paid beyond server storage.
SLVRDRGN@lemmy.world 2 days ago
Think about how many painters, authors, artists, etc. have only received notoriety after their death and absolutely have contributed to culture.
Manticore@lemmy.nz 2 days ago
Researchers dont get paid. In fact, they usually have to pay to be published on reputable platforms. Those platforms are the ones charging.
As for why they publish there if they never profit, academic success is dependant on publishing (“published or perish”), so academics will pay to advance in their field, essentially to get funding for future studies.
This is why if you contact a researcher directly, they’ll likely be willing to give you the finished thesis for free.
wolframhydroxide@sh.itjust.works 2 days ago
HA, get a load of this, everyone! This person think researchers get paid royalties by the publishers!
<the entirety of academia grimly chuckles, a single tear of inner pain welling in each eye>