But, Elon, you say, it already does. Not so fast. What about getting from New York to LA in 45 minutes? Or to China in two hours? Not so bad? What about putting yourself in a vacuum tube traveling at up to 4000 mph to get it done? Hm-m-m-m.
OUT of Control with Joe Kaulfersch: There's always room for beer! #pauto #engineer_humor #automation
From our resident humorist, Joe Kaulfersch:
Thanks to multiple ways to keep informed available and thehard limit of 24 hours in every day, keeping up with the news is harder thanever. So as a semi-regular service of the SoundOff! Team, we bring you a fewstories you may have missed that you'll wish later you hadn't.
I don't always waste time surfing the InterWebs on Friday afternoons, but when I do, I often end up at recipe sites. And it's true, what the tweet that sent me here said. This is the best dumb recipe evah! How to make ice cubes! The comments are good too.
This just in from our "Out of Control buddy, Joe Kaulfersch, via Facebook. Karl Benz drives the first automobile, July 3, 1886. So blame Karl for the crummy traffic tomorrow.
Last week our siter publication posted on their STEM to the Core blog a picture of one of our reader's son "reading" one of our 1993 issues of Control (see "The Influence of Control"). Today, that young reader is a biomedical engineering student at Texas A&M University.
"But what is it you actually do?" demands your mom, your non-engineering friends, the guy down the block and the annoying guy at the neighborhood barbeque party. It's hard to come up with an "elevator ride" answer on the spur of the moment. Engineering's complicated.
Surfing the Net and ended up at one of my favorite food porn sites, GiltTaste.com. (It was on my lunch hour, boss. Honest!) Here of all places, I found a neat basic process manufacturing project.
Here's a bit of help from our IT department. No, actually it comes from our resident wag, Joe Kaulfersch at Pepperl + Fuchs.
Right before Christmas, I posted a link from Eric Byres at Tofino Security about his sous-vide hack. For the uninitiated, a sous-vide is a vacuum cooker used in many restaurants. The real deal, even a "home cook" model, tips the register at $400+.