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Joined 10 months ago
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Cake day: September 14th, 2024

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  • Lazard is a pretty respected analyst for energy costs. Here’s their report from June 2024.

    In the U.S., peaker gas plants that are only fired up between 5-20% of the time, the levelized cost of electricity (LCOE) is between $110 to $230 per MWh. The levelized cost of storage for utility scale 4-hour storage ranges from $124-$226 per MWh, after subsidies. Before subsidies, that 4-hour storage costs $170-$296.

    Residential storage, on the other hand, doesn’t come close. That’s $882 to $1101 before subsidies, or $653 to $855 after subsidies.

    So in other words, utility scale storage has dropped down to around the same price as gas peaker plants, in the U.S., after subsidies.


  • Yeah, people are working on it.

    The EIA estimates that there’s about 30 GW of battery capacity in the U.S., mostly in storage systems that are designed to store about 1-4 hours worth.

    That’s in comparison to 1,200 GW of generation capacity, or 400 times as much as there is storage.

    It’s coming along, but the orders of magnitude difference between real-time supply and demand and our capacity for shifting some of the power just a few hours isn’t quite ready for load balancing across a whole 24 hour day, much less for days-long weather patterns or even seasonality across the year. We’re probably gonna need to see another few years of exponential growth before it starts actually making a big impact to generation activity.










  • You might be overcooking it. Once the cell walls rupture too much, the sulfur compounds spread out and start to overpower the rest of the vegetable. It should still be somewhat firm/crisp when you bite into it.

    You might also be using broccoli that’s had too many of the cell walls ruptured from processing before cooking. If you’re cutting with a dull knife, especially into small pieces, or smashing it somehow before cooking, those smells will leak out a bit faster.

    Or, if you’re cooking from frozen, the ice crystals might have mushed up the vegetable.

    Here’s the two main ways I cook broccoli:

    Blanched: cut broccoli into big florets, big enough to constitute two big bites. Boil a lot of water, salted to about 2% salinity. Once it’s a rolling boil, put the broccoli in, and set a timer for 4 minutes. As soon as the timer goes off, dump the broccoli into a strainer and run cold water over it, or dunk it in ice water, to stop the cooking process. Serve and eat.

    Roasted: cut broccoli into big florets. Toss in oil, and season with salt and pepper. Preheat oven with a sheet pan in it, to 450°F. Once preheated, take the broccoli and place it in a single layer on the sheet pan. It should sizzle. Roast for about 15-20 minutes, optionally flipping once (better char if you don’t flip it, but it’s only on one side).

    Optional seasonings: garlic, pepper, red pepper flakes, lemon juice, honey, bread crumbs, pine nuts, any combination of the above. Works with either blanched or roasted.



  • Why the focus on white people? What are non-black, non-white people supposed to take away from this?

    And if we’re just picking up language from others around us, we can acknowledge that pretty much every word, every phrase, every syntactical or grammatical construct we use, we learned by observing others. And we don’t always have the ability to specifically attribute sources for where we learned what, so trying to gatekeep who can and can’t use particular phrases or words is going to be prone to errors. And ultimately futile.

    thinking they are entitled to everything

    This is a FOSS-focused community. The core idea here is that publishing and sharing ideas releases it out to the world, where the creator no longer controls who may use it, or how they may use it.

    That’s why your position on who can or can’t use certain types of language seems so foreign. It’s directly contradicting some of the core values that this community is organized around.