If you're ever looking for an Italian restaurant and don't have a phone or map, but do have a gamma spectrometer, just look for 511 keV annihilation lines and follow them to their source.
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If you're ever looking for an Italian restaurant and don't have a phone or map, but do have a gamma spectrometer, just look for 511 keV annihilation lines and follow them to their source. If you find them from multiple restaurants, the weaker line is the one to eat at.
No matter how well they try to clean cooking utensils between making pasta and antipasto, some mixing is unavoidable which creates a distinct gamma signature.
A smaller annihilation peak is a good sign of more thorough cleaning and better general food safety practices.
-
If you're ever looking for an Italian restaurant and don't have a phone or map, but do have a gamma spectrometer, just look for 511 keV annihilation lines and follow them to their source. If you find them from multiple restaurants, the weaker line is the one to eat at.
No matter how well they try to clean cooking utensils between making pasta and antipasto, some mixing is unavoidable which creates a distinct gamma signature.
A smaller annihilation peak is a good sign of more thorough cleaning and better general food safety practices.
@azonenberg just like ²²Na-²²Na used to make
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If you're ever looking for an Italian restaurant and don't have a phone or map, but do have a gamma spectrometer, just look for 511 keV annihilation lines and follow them to their source. If you find them from multiple restaurants, the weaker line is the one to eat at.
No matter how well they try to clean cooking utensils between making pasta and antipasto, some mixing is unavoidable which creates a distinct gamma signature.
A smaller annihilation peak is a good sign of more thorough cleaning and better general food safety practices.
@azonenberg this is exactly the sort of very smart very dumb post that I'm here for
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If you're ever looking for an Italian restaurant and don't have a phone or map, but do have a gamma spectrometer, just look for 511 keV annihilation lines and follow them to their source. If you find them from multiple restaurants, the weaker line is the one to eat at.
No matter how well they try to clean cooking utensils between making pasta and antipasto, some mixing is unavoidable which creates a distinct gamma signature.
A smaller annihilation peak is a good sign of more thorough cleaning and better general food safety practices.
-
If you're ever looking for an Italian restaurant and don't have a phone or map, but do have a gamma spectrometer, just look for 511 keV annihilation lines and follow them to their source. If you find them from multiple restaurants, the weaker line is the one to eat at.
No matter how well they try to clean cooking utensils between making pasta and antipasto, some mixing is unavoidable which creates a distinct gamma signature.
A smaller annihilation peak is a good sign of more thorough cleaning and better general food safety practices.
@azonenberg It took me a moment but I chuckled
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If you're ever looking for an Italian restaurant and don't have a phone or map, but do have a gamma spectrometer, just look for 511 keV annihilation lines and follow them to their source. If you find them from multiple restaurants, the weaker line is the one to eat at.
No matter how well they try to clean cooking utensils between making pasta and antipasto, some mixing is unavoidable which creates a distinct gamma signature.
A smaller annihilation peak is a good sign of more thorough cleaning and better general food safety practices.
@azonenberg @rk Italian places tend to be a source of extremely fast particles, espressos.
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If you're ever looking for an Italian restaurant and don't have a phone or map, but do have a gamma spectrometer, just look for 511 keV annihilation lines and follow them to their source. If you find them from multiple restaurants, the weaker line is the one to eat at.
No matter how well they try to clean cooking utensils between making pasta and antipasto, some mixing is unavoidable which creates a distinct gamma signature.
A smaller annihilation peak is a good sign of more thorough cleaning and better general food safety practices.
@azonenberg
I'm experimenting with grape plasma at the moment but as soon as I've got spare money I'll be buying a gamma spectrometer. -
J jwcph@helvede.net shared this topic
