187

Clay content (slrpnk.net)

submitted 2 weeks ago by [email protected] to c/[email protected]

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[-] [email protected] 42 points 2 weeks ago

My reaction as a soil scientist:

[-] [email protected] 12 points 2 weeks 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.

[-] [email protected] 11 points 2 weeks ago

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

[-] Aurenkin 14 points 2 weeks ago

Not with that attitude

[-] [email protected] 7 points 2 weeks 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

[-] [email protected] 14 points 2 weeks ago

Neat, now I can design foundations for a moonbase.

[-] [email protected] 6 points 2 weeks ago

How do you interpret this?

Mozarella loam contains how much silt, sand and clay?

[-] RidgeDweller 2 points 2 weeks 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.

[-] [email protected] 2 points 2 weeks ago

Follow the lines that match the angles of the numbers.

[-] [email protected] 1 points 2 weeks ago

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

[-] [email protected] 2 points 2 weeks ago

On any particular side there are two lines that connect to each number. But you follow the line alighted with the number on that axis towards whatever point inside the triangle.

Go from the axis to the point instead of the point to the axis.

Although, you can still figure out which line is for which axis based off the angle of the number.

For example, the numbers for clay are horizontal and are associated with the horizontal lines.

[-] [email protected] 2 points 2 weeks ago

Ah, okay, the "angle of the number" part helped. It makes sense now.

[-] [email protected] 2 points 2 weeks ago* (last edited 2 weeks 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

[-] [email protected] 4 points 2 weeks ago

Why would grated parm be different from parm regianno?

[-] [email protected] 2 points 2 weeks ago

I love me some ~~cottage cheese~~ loamy sand.

[-] [email protected] 1 points 2 weeks ago

Nerds

[-] [email protected] 2 points 2 weeks ago

[+] [email protected] -8 points 2 weeks ago

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

[-] [email protected] 9 points 2 weeks 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.

[-] [email protected] 3 points 2 weeks 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.

[-] [email protected] 2 points 2 weeks 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.

[-] [email protected] 2 points 2 weeks ago* (last edited 2 weeks ago)

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

[-] [email protected] 2 points 2 weeks ago

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

this post was submitted on 01 Jul 2024

187 points (95.2% liked)

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