The (probably soybean) oil is a fine lubricant, but the constant motion should cause the egg proteins to coagulate. How long did it operate before you replaced the fan properly?
I can't help smiling at this analysis. It feels like something you'd hear from a sci-fi story engineer working on an rundown ship that just keeps going no matter what ...
In the forward of one of the books the author mentions he quit his day job after the first book was a hit, so I can understand his financial need to churn out more books.
Unfortunately there is little plot advancement, perilous situations more contrived, and needless exposition/filler the norm.
That feels like the Honnor Harrington series to me. :-( I thoroughly enjoyed the first N books I read (5? 6?), but the next one or two seemed like watching a series TV show that never resolves tension points, because if they did there'd be no reason for Season N+1.
I read the first 100 pages of the first book and then literally threw it into a fire.
I believe the "Nope" sentence was something akin to "{character} thought that {thing} because {thing}."
Jesus Christ. Would it kill you a little to show instead of tell?
(And lest people believe I'm not a fan of some good * opera, I'm not ashamed to admit I've read my fair share of BattleTech, Barsoom, and even Lost Fleet, among less highbrow works)
It sticks in my memory because I remember being somewhat annoyed at the writing level hitherto, reading through that sentence, realizing what I'd just read a few sentences later, going back to double-check, then chucking the book.
And don't get me wrong, I've got space for some crappy writing in my sci-fi (looking at you, Foundation).
Reminds me of the foosball table in our old engineering students' society room. You can buy special lube for foosball bearings. OR you can just rub popcorn butter on the bars. Guess which one we had in ample supply.
The egg proteins are coagulated but dispersed in the colloidal solution. The motion brings them out of solution. You can try it at home by warming up some mayo in the microwave and then rubbing it between your hands: you'll get a stringy oily mess.
To play this discussion out further: it depends on the heat and it depends on the motion. I’ve made plenty of Hollandaise (which is a sibling of Mayonnaise) in the blender with “boiling” butter poured in, and it stays quite hot... especially when it continues to warm on the stove top.
If I microwaved it from cold, it would break almost instantly.
That reminds me of the time I found an appropriately shaped bolt installed in a fuse-holder - presumably someone did not have a replacement fuse and improvised.
Except that it had been 5 years since the last maintenance in this place and it was a protection panel for a large synchronous generator in a power plant.
After you make a heroic temporary fix, please, ensure the permanent fix is applied later!
> After you make a heroic temporary fix, please, ensure the permanent fix is applied later!
I've known people who would, depending on exactly how bad the failure was, outright refuse to apply temporary fixes precisely because they didn't believe that the business would fix things properly if the issue wasn't forced. And having watched how that particular company handled things, I can't say that they were wrong.
