Clay content

Comments

• Track_Shovel@slrpnk.net ⁨5⁩ ⁨months⁩ ago

  My reaction as a soil scientist:

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  • MudMan@fedia.io ⁨5⁩ ⁨months⁩ ago

    No, please, free me from this. Because in my head I'm super annoyed at how well this seems to work and I need rescuing from an expert.

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    • golgorath@lemmy.world ⁨5⁩ ⁨months⁩ ago

      You are not gonna get Brie when you add enough goat cheese to grated Parmesan.

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    • Track_Shovel@slrpnk.net ⁨5⁩ ⁨months⁩ ago

      It probably works for you because the triangle is legit and used heavily in soil science.

      Stuff closer to a corner is more closely related to the main particle size (sand, silt or clay). What I don’t like about this meme though is that things like ‘grated parmesan’ should be right next the Parmesan-blahblah-im-too-lazy-to-spell-it

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• grue@lemmy.world ⁨5⁩ ⁨months⁩ ago

  Neat, now I can design foundations for a moonbase.

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• GravitySpoiled@lemmy.ml ⁨5⁩ ⁨months⁩ ago

  How do you interpret this?

  Mozarella loam contains how much silt, sand and clay?

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  • Revonult@lemmy.world ⁨5⁩ ⁨months⁩ ago

    Follow the lines that match the angles of the numbers.

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    • JackbyDev@programming.dev ⁨5⁩ ⁨months⁩ ago

      But which way? I can go to two different ways towards a side

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  • RidgeDweller@sh.itjust.works ⁨5⁩ ⁨months⁩ ago

    Clay is read horizontally left to right, sand is read diagonally bottom right to top left, and silt is read diagonally top right to bottom left. So, the center of the mozzarella zone would be about 20% clay, 40% sand, and 40% silt.

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  • ylph@lemmy.world ⁨5⁩ ⁨months⁩ ago

    Mozzarella/loam is 20-50 sand, 30-50 silt and 10-30 clay - pay attention to the angle of the numbers and follow the diagonal lines. The center of the triangle has to be 33/33/33

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• teft@lemmy.world ⁨5⁩ ⁨months⁩ ago

  Why would grated parm be different from parm regianno?

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• sebsch@discuss.tchncs.de ⁨5⁩ ⁨months⁩ ago

  You Americans are funny. There is no real cheese in the diagram.

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  • Kazumara@discuss.tchncs.de ⁨5⁩ ⁨months⁩ ago

    Parmigiano Reggiano and Brie are pretty legit I would say.

    I hate the term “Swiss Cheese” though. There are loads of sorts of cheese here in Switzerland. None are called just “Swiss Cheese”. If they mean Emmentaler they should just say so.

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    • FuglyDuck@lemmy.world ⁨5⁩ ⁨months⁩ ago

      Too many syllables.

      Just saying, we’re idiots over here, and in any case Emantaller cheese sold as Swiss in the US install made here.

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    • sebsch@discuss.tchncs.de ⁨5⁩ ⁨months⁩ ago

      I am totally missing things like Appenzeller, Grujere or as you said Emmentaler. There is a giant category of cheese and nobody would ever call that Swiss.

      But also camembert is missing. Yes brie is legit but is by far not as good and important as a camembert made of unpasteurized milk.

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  • JackbyDev@programming.dev ⁨5⁩ ⁨months⁩ ago

    I can’t hear you over the sizzling of my pasteurized process cheese as it melts so well.

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  • Kolanaki@yiffit.net ⁨5⁩ ⁨months⁩ ago

    My brother in Christ, you have not had real cheese until you have had Vermont Cheddar.

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• Xavienth@lemmygrad.ml ⁨5⁩ ⁨months⁩ ago

  Sandy Loam??? WHO IS SHE

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  • JackbyDev@programming.dev ⁨5⁩ ⁨months⁩ ago

    Why is her testimony being buried??

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• Kolanaki@yiffit.net ⁨5⁩ ⁨months⁩ ago

  I love me some cottage cheese loamy sand.

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• OsrsNeedsF2P@lemmy.ml ⁨5⁩ ⁨months⁩ ago

  Nerds

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  • Track_Shovel@slrpnk.net ⁨5⁩ ⁨months⁩ ago

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