Tips for housewives from a “houseowner”.

I bought a bag of mandarins weighing one and a half kilograms. Twenty-four medium-sized mandarins. I figured that by eating two every day, I would delay this process for almost two weeks.

As usual, the question is how to keep them from drying out.

I decided to use the same technique as with bunches of grapes: Dip the stalk in water. And so give water to berries or fruits. It worked with grapes. So it can work with mandarins too.

But there are no stalks!

Put the mandarins in a bowl of water?

Mold and fruit spoilage will develop quickly.

I decided to make it like grapes. There, ONLY the stem was immersed in water, and the whole bunch was out of the water and fed on it only “naturally” through the conductive channels of the twigs.

I came up with an idea: I covered the mandarins lying with holes from the former cuttings upwards in the egg packaging boxes with a multi-layered paper towel and sprayed it with a water sprayer on top so that the coating was always wet and slightly oozing (but no more) with water. I began eating them about four days after the start of the experiment. Mandarins, indeed, remained firm, elastic with good turgor (intracellular osmotic pressure), but they completely lost any characteristic taste! They’ve become completely tasteless!

I immediately stopped the experiments and after three days the taste returned.

As usual: WHY?

After all, the same experiment with grapes has always produced quite satisfactory results?

Explanation:

Perhaps the concentration of “flavor” substances in berries is higher than in the cells of mandarins.

It is also possible that the absorption of water through the stem of the grape bunch was less intense than through the open circles of fruit attachment with a “leg” to the branch, and the path of the absorbed water was much shorter, which means MORE water was absorbed.

In general, I found that: Mandarins can suck up water through the hole of the former stem, but if you do this, then you should not overdo it in supplying water!

Again, about washing the plates, or rather all the dishes.

It’s a favorite activity, because this process is purely automatic and allows you to think about anything at this time.

Lenin’s pathetic appeal: “We must free women from the slavery of domestic labor!” did not free them, despite the slogan. And the bloodsucking capitalists, without any slogans, did it a long time ago! You can make all kinds of calls every day, but when you get down to business, it comes out in a Chernomyrdin’s way.:
“We wanted the best, but it turned out as always!” A CLASSIC APHORISM!

But for me, it’s not slavery at all. I removed my Mother from this “slavery” a long time ago.

Moreover, I have already discovered more than one interesting phenomenon in the “kitchen” process itself, for example, the long-standing “pan effect”, which two mathematical physicists could not explain, and I also initially came up with a beautiful, but slightly artificial and INCORRECT explanation, and only later gave the correct interpretation of the effect.

So, when I wash my kitchen utensils, NOT ONLY their “active” part, such as a spoon or fork, which somehow comes into contact with our mouth and lips, but also their ENTIRE surface and handles, too, as well as cups and everything else that I TOUCH with my HANDS. Because every touch of the human body immediately leaves any surface more or less infected.

I advise housewives to take this into consideration.

“We don’t give anything away as generously as ADVICES!”

Francois de la Rochefoucauld

And if someone is interested in the “pan effect” that I discovered many years ago, then those who wish can find a couple of notes on the topic under this name, or continue reading its brief description and explanation.

I often washed an aluminum pot with an uneven (with a slight bulge outwards about in the middle) bottom. Washing off the foam, I directed the rubber nozzle to the walls and turned it with a jet of water in order to rinse the entire pan. MEDIOCRITY!!!

But the pan STARTED TO SPIN, and ALWAYS in the opposite direction of the rotation of the water jet! For example, I run the nozzle clockwise, and the pan ALWAYS rotates in the opposite direction – counterclockwise, in this case! Moreover, regardless of the direction of rotation of the jet, it is always AGAINST IT!

At first, I thought that this jet twists itself so that its rotation, due to surface adhesion (friction) with the walls of the pan, always turns it in the opposite direction. The idea seems beautiful and even plausible, BUT FUNDAMENTALLY WRONG!

The true explanation, alas, is more prosaic, but IT CORRESPONDS TO REALITY!

The bottom of the pan, due to a small protrusion outward in the center of the bottom, is an INCLINED PLANE, which is pressed by a jet of water gushing from the nozzle. There is a certain HORIZONTAL COMPONENT of this pressure force, which moves the pan around the center of rotation. And, since the jet moves along a circle, a RUNNING inclined plane appears (due to the slight inclination of the bottom by the jet itself), creating a CONSTANT horizontal component of the jet’s pressure force, always directed towards the higher edge of the slope!

The riddle is solved!

Those who wish can check this effect at home!

I simplify the experience: No need to spoil and bend the bottom of the pan. It is enough to pour a certain layer of water into the sink and put an empty saucepan floating on it. The effect will be the same! Until it is filled excessively, it will rotate and always in the opposite direction of the jet rotation.

Straight to Galileo: “Ah, she’s spinning after all!”

8 XII 2025

Tasteless micro-discovery and other topics.

Tips for housewives from a “houseowner”.

I bought a bag of mandarins weighing one and a half kilograms. Twenty-four medium-sized mandarins. I figured that by eating two every day, I would delay this process for almost two weeks.

As usual, the question is how to keep them from drying out.

I decided to use the same technique as with bunches of grapes: Dip the stalk in water. And so give water to berries or fruits. It worked with grapes. So it can work with mandarins too.

But there are no stalks!

Put the mandarins in a bowl of water?

Mold and fruit spoilage will develop quickly.

I decided to make it like grapes. There, ONLY the stem was immersed in water, and the whole bunch was out of the water and fed on it only “naturally” through the conductive channels of the twigs.

I came up with an idea: I covered the mandarins lying with holes from the former cuttings upwards in the egg packaging boxes with a multi-layered paper towel and sprayed it with a water sprayer on top so that the coating was always wet and slightly oozing (but no more) with water. I began eating them about four days after the start of the experiment. Mandarins, indeed, remained firm, elastic with good turgor (intracellular osmotic pressure), but they completely lost any characteristic taste! They’ve become completely tasteless!

I immediately stopped the experiments and after three days the taste returned.

As usual: WHY?

After all, the same experiment with grapes has always produced quite satisfactory results?

Explanation:

Perhaps the concentration of “flavor” substances in berries is higher than in the cells of mandarins.

It is also possible that the absorption of water through the stem of the grape bunch was less intense than through the open circles of fruit attachment with a “leg” to the branch, and the path of the absorbed water was much shorter, which means MORE water was absorbed.

In general, I found that: Mandarins can suck up water through the hole of the former stem, but if you do this, then you should not overdo it in supplying water!

Again, about washing the plates, or rather all the dishes.

It’s a favorite activity, because this process is purely automatic and allows you to think about anything at this time.

Lenin’s pathetic appeal: “We must free women from the slavery of domestic labor!” did not free them, despite the slogan. And the bloodsucking capitalists, without any slogans, did it a long time ago! You can make all kinds of calls every day, but when you get down to business, it comes out in a Chernomyrdin’s way.:
“We wanted the best, but it turned out as always!” A CLASSIC APHORISM!

But for me, it’s not slavery at all. I removed my Mother from this “slavery” a long time ago.

Moreover, I have already discovered more than one interesting phenomenon in the “kitchen” process itself, for example, the long-standing “pan effect”, which two mathematical physicists could not explain, and I also initially came up with a beautiful, but slightly artificial and INCORRECT explanation, and only later gave the correct interpretation of the effect.

So, when I wash my kitchen utensils, NOT ONLY their “active” part, such as a spoon or fork, which somehow comes into contact with our mouth and lips, but also their ENTIRE surface and handles, too, as well as cups and everything else that I TOUCH with my HANDS. Because every touch of the human body immediately leaves any surface more or less infected.

I advise housewives to take this into consideration.

“We don’t give anything away as generously as ADVICES!”

Francois de la Rochefoucauld

And if someone is interested in the “pan effect” that I discovered many years ago, then those who wish can find a couple of notes on the topic under this name, or continue reading its brief description and explanation.

I often washed an aluminum pot with an uneven (with a slight bulge outwards about in the middle) bottom. Washing off the foam, I directed the rubber nozzle to the walls and turned it with a jet of water in order to rinse the entire pan. MEDIOCRITY!!!

But the pan STARTED TO SPIN, and ALWAYS in the opposite direction of the rotation of the water jet! For example, I run the nozzle clockwise, and the pan ALWAYS rotates in the opposite direction – counterclockwise, in this case! Moreover, regardless of the direction of rotation of the jet, it is always AGAINST IT!

At first, I thought that this jet twists itself so that its rotation, due to surface adhesion (friction) with the walls of the pan, always turns it in the opposite direction. The idea seems beautiful and even plausible, BUT FUNDAMENTALLY WRONG!

The true explanation, alas, is more prosaic, but IT CORRESPONDS TO REALITY!

The bottom of the pan, due to a small protrusion outward in the center of the bottom, is an INCLINED PLANE, which is pressed by a jet of water gushing from the nozzle. There is a certain HORIZONTAL COMPONENT of this pressure force, which moves the pan around the center of rotation. And, since the jet moves along a circle, a RUNNING inclined plane appears (due to the slight inclination of the bottom by the jet itself), creating a CONSTANT horizontal component of the jet’s pressure force, always directed towards the higher edge of the slope!

The riddle is solved!

Those who wish can check this effect at home!

I simplify the experience: No need to spoil and bend the bottom of the pan. It is enough to pour a certain layer of water into the sink and put an empty saucepan floating on it. The effect will be the same! Until it is filled excessively, it will rotate and always in the opposite direction of the jet rotation.

Straight to Galileo: “Ah, she’s spinning after all!”

8 XII 2025

Tips for housewives from a “houseowner”.

I bought a bag of mandarins weighing one and a half kilograms. Twenty-four medium-sized mandarins. I figured that by eating two every day, I would delay this process for almost two weeks.

As usual, the question is how to keep them from drying out.

I decided to use the same technique as with bunches of grapes: Dip the stalk in water. And so give water to berries or fruits. It worked with grapes. So it can work with mandarins too.

But there are no stalks!

Put the mandarins in a bowl of water?

Mold and fruit spoilage will develop quickly.

I decided to make it like grapes. There, ONLY the stem was immersed in water, and the whole bunch was out of the water and fed on it only “naturally” through the conductive channels of the twigs.

I came up with an idea: I covered the mandarins lying with holes from the former cuttings upwards in the egg packaging boxes with a multi-layered paper towel and sprayed it with a water sprayer on top so that the coating was always wet and slightly oozing (but no more) with water. I began eating them about four days after the start of the experiment. Mandarins, indeed, remained firm, elastic with good turgor (intracellular osmotic pressure), but they completely lost any characteristic taste! They’ve become completely tasteless!

I immediately stopped the experiments and after three days the taste returned.

As usual: WHY?

After all, the same experiment with grapes has always produced quite satisfactory results?

Explanation:

Perhaps the concentration of “flavor” substances in berries is higher than in the cells of mandarins.

It is also possible that the absorption of water through the stem of the grape bunch was less intense than through the open circles of fruit attachment with a “leg” to the branch, and the path of the absorbed water was much shorter, which means MORE water was absorbed.

In general, I found that: Mandarins can suck up water through the hole of the former stem, but if you do this, then you should not overdo it in supplying water!

Again, about washing the plates, or rather all the dishes.

It’s a favorite activity, because this process is purely automatic and allows you to think about anything at this time.

Lenin’s pathetic appeal: “We must free women from the slavery of domestic labor!” did not free them, despite the slogan. And the bloodsucking capitalists, without any slogans, did it a long time ago! You can make all kinds of calls every day, but when you get down to business, it comes out in a Chernomyrdin’s way.:
“We wanted the best, but it turned out as always!” A CLASSIC APHORISM!

But for me, it’s not slavery at all. I removed my Mother from this “slavery” a long time ago.

Moreover, I have already discovered more than one interesting phenomenon in the “kitchen” process itself, for example, the long-standing “pan effect”, which two mathematical physicists could not explain, and I also initially came up with a beautiful, but slightly artificial and INCORRECT explanation, and only later gave the correct interpretation of the effect.

So, when I wash my kitchen utensils, NOT ONLY their “active” part, such as a spoon or fork, which somehow comes into contact with our mouth and lips, but also their ENTIRE surface and handles, too, as well as cups and everything else that I TOUCH with my HANDS. Because every touch of the human body immediately leaves any surface more or less infected.

I advise housewives to take this into consideration.

“We don’t give anything away as generously as ADVICES!”

Francois de la Rochefoucauld

And if someone is interested in the “pan effect” that I discovered many years ago, then those who wish can find a couple of notes on the topic under this name, or continue reading its brief description and explanation.

I often washed an aluminum pot with an uneven (with a slight bulge outwards about in the middle) bottom. Washing off the foam, I directed the rubber nozzle to the walls and turned it with a jet of water in order to rinse the entire pan. MEDIOCRITY!!!

But the pan STARTED TO SPIN, and ALWAYS in the opposite direction of the rotation of the water jet! For example, I run the nozzle clockwise, and the pan ALWAYS rotates in the opposite direction – counterclockwise, in this case! Moreover, regardless of the direction of rotation of the jet, it is always AGAINST IT!

At first, I thought that this jet twists itself so that its rotation, due to surface adhesion (friction) with the walls of the pan, always turns it in the opposite direction. The idea seems beautiful and even plausible, BUT FUNDAMENTALLY WRONG!

The true explanation, alas, is more prosaic, but IT CORRESPONDS TO REALITY!

The bottom of the pan, due to a small protrusion outward in the center of the bottom, is an INCLINED PLANE, which is pressed by a jet of water gushing from the nozzle. There is a certain HORIZONTAL COMPONENT of this pressure force, which moves the pan around the center of rotation. And, since the jet moves along a circle, a RUNNING inclined plane appears (due to the slight inclination of the bottom by the jet itself), creating a CONSTANT horizontal component of the jet’s pressure force, always directed towards the higher edge of the slope!

The riddle is solved!

Those who wish can check this effect at home!

I simplify the experience: No need to spoil and bend the bottom of the pan. It is enough to pour a certain layer of water into the sink and put an empty saucepan floating on it. The effect will be the same! Until it is filled excessively, it will rotate and always in the opposite direction of the jet rotation.

Straight to Galileo: “Ah, she’s spinning after all!”

8 XII 2025