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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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18737956 No.18737956 [Reply] [Original]

Please explain this phenomena

>> No.18737968

>>18737956
The upwards momentum of the jiggly spoon made it fly out instead of in

>> No.18737969

“Being a ham-fisted moron”

/thread

>> No.18737980

The video has been reversed

>> No.18737984

>>18737980
Then how did it fly onto the spoon

>> No.18737989

>>18737984
Magnets, of course

>> No.18737999

>>18737956
Physics and moments of inertia.

>> No.18738989

>>18737956
static coefficient of friction is greater than the kinetic coefficient of friction. This is why when you strain to get something to move you are met with a great deal of resistance, but when it gives all of a sudden the same applied force makes it seem to move with great ease. Basically you overcame static friction and entered into the much lower kinetic friction opposing your motion.

>> No.18738994

>>18737956
The bowl isn't actually a bowl.

>> No.18739262

>>18738989
>blah blah blah I'm a huge nerd faggot
Shut the flip up

>> No.18739267 [DELETED] 

>>18737956
The bowl is upside down

>> No.18739272

>>18737956
Rotational velocidensity

>> No.18739308

>>18737989
How do they work...

>> No.18739661

>>18737956
the table is tilted sideways and all that crap is glued on

>> No.18739683

>>18737956
magnets

>> No.18739702

>>18738989
Based bot poster

>> No.18739709

>>18738989
riddle me this gpt: why is it that each individual shake is too weak to free the frozen treat, yet their stochastic sum total is enough for it to yeet

>>18739272
what on earth does spooning out ice cream have to do with headphones

>> No.18739765

>>18739709
the increased cold causes the ice cream to have a greater stochastic sum total coeficient than if it were melted. or maybe it would be better to say it has the same coefficient for the spoon but not for itself, since it's mostly a liquid and fat.

>> No.18739814

>>18737956
The bowl is rightside down.

>> No.18739819

the ice cream is not made from real cream
it is made from milk and stabilizers are added -gums
the gums are sticky and lose adhesion only with a fair amount of force applied
real cream is way too expensive to make into ice cream by itself for commercial manufacture except expensive brands that sell 8 dollar + pints

>> No.18740237

it stuck to the spoon and flicked out at an angle

wow omg zoomer bro BACKROOMS ???????????????? suyss

>> No.18740624

>>18739262
awwww didums brain hurt?

>> No.18741861

>>18740624
Have sex pondexter

>> No.18741975

>>18739814
This
>>18738989
Dumbass reditor typing out 6th grade science class

>> No.18742483

>shake down #1 not strong enough
>shake up #1 not strong enough
>Shake down #2 not strong enough
>.......
>Shake up #7 is finally strong enough to free the iced cream from the spoon
>Unfortunately it was going up not down

>> No.18742588

>>18738989
I think about this every day. I don't slip on floors, don't let my knife get out of control when opening packages, and can lift great objects safely. I humiliate the physical world

>> No.18742647

>>18738989
Bigbrain anon, can you answer me the following?
I have to make a quota of 6 million cookies for a customer of mine within 5 years. If I take 1 hour to cook a batch of cookies, and I have 15 ovens working 24 hours a day every day for 5 years, will I make my quota?

>> No.18742684

>>18742647
dig a massgra- hole in the backyard and dump a bunch of batches there if it's too much. as long as they're de- out of sight, amirite?

>> No.18742685
File: 55 KB, 720x880, neck.jpg [View same] [iqdb] [saucenao] [google]
18742685

>>18737956
*phenomenon

>> No.18742690

>>18742685
I had the exact same chairs / tables in my school

>> No.18742962

>>18742685
golem get ye gone

>> No.18742971

>>18738989
IN ENGLISH, DOC