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Rob Philpott wrote: What says the CodeProject community?
Is this homework? 
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I read some recent research that said water actually freezes more quickly from an initial hot temperature than from room temperature. It has to do with the molecular bonds that slow crystalization down being less present in hot water.
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Actually, it does work. Remember the actual temperature isn't 0c. It is more like -25c It is really really cold. At this temp. Your spit will freeze before it hits the ground. I live here. We did this earlier this week.
What is happening is the temp of the water is 100c it is hitting air that is -25c that is 125c wall. It is bursting the water immediately into droplets of steam. Immediate sublimation of the water.
It is cool to do.
To err is human to really mess up you need a computer
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Believe it or not, hot water freezes faster than cold water. It sounds totally dumbass, but it's true. This is a well-known phenomenon that has been noted over the centuries by multiple people. Recently, someone came up with a plausible explanation why (see https://medium.com/the-physics-arxiv-blog/d8a2f611e853[^])
And yes, some places in the world (like Alaksa) are cold enough for hot water to freeze before it hits the ground. You can easily din youtube videos of this by obvious amateurs who wouldn't know what Photoshop was if it introduced itself.
So it is believable.
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Freezes so fast, the ice is still warm. 
XAlan Burkhart
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I did not believe it either but gave it a try Tuesday morning when the temp was 6 degrees. Water won't work (tried it), hot water won't either (tried that). It has to be almost boiling and yes
it will in the air turn into a cloud of steam with very little ice/snow hitting the ground.
I also took near boiling water and tossed on a concrete slab. Most of it disappeared in the cloud
of steam. Very little hit the concrete where it made a splash pattern in ice that steamed away
in a few seconds leaving dry concrete.
Now I am waiting till summer when I can get some eggs and do some cooking.
And folks say there is nothing fun to do in Atlanta, GA !
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Some food for thought:
It takes 1 calorie to lower 1 gram of water 1 degree C.
But it takes 80 calories to turn 1 gram of 0C water to ice (which is why ice cools liquids so well)
Roughly, it is taking more energy to cool the water to freezing, if it is truly boiling.
Regardless, air is not a great conductor, but cold air, with a high wind chill, can SIMULTANEOUSLY steal some of the moisture, like it does to chap your lips, and quickly lower the water temperature.
Keeping in mind, that man-made snow is made by spraying WATER into the air and having it fall as snow, means this is quite possible at freezing temperatures. At temperatures SIGNIFICANTLY BELOW freezing, I would assume hotter water could certainly be used.
Oh, and the wives tail about putting HOT water in the Freezer to make ice cubes faster comes to mind.
THE ONLY WAY it could work, is that it forces the thermostat inside the freezer to register a higher temperature, and to kick in MUCH MORE COOLING in the same period of time.
This of course, assumes you test this in the same freezer on 2 separate runs. In effect, you are revving the engine of the freezer because of putting hot water in it. (again not boiling water,
but the key thing is that 80 calories to freeze is larger than the temperature to cool of hot water,
it becomes part of the limiting factor). Admittedly, if both trays were put in at the same time, the cooler water should certainly freeze faster.
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Who indeed![^]
---------------------------------
Obscurum per obscurius.
Ad astra per alas porci.
Quidquid latine dictum sit, altum videtur .
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He is also on the wrong side of the viewer. The code is readable to the audience.
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There is no end to his talents!
Anyway, who is to say that a holographic projection is not visible from all angles?
---------------------------------
Obscurum per obscurius.
Ad astra per alas porci.
Quidquid latine dictum sit, altum videtur .
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You underestimate The Doctor at your peril
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It is Highly Advanced Alien Technology (HAAT), and the screen shows correctly on both sides.
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That hair is just too much. There is no way I could ever watch that.
There are only 10 types of people in the world, those who understand binary and those who don't.
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I got a new cook book yesterday, it was a freebie for registering my new mixer. When I opened it last night, the enclosed bookmark was on a page with a recipe for Gin And Tonic Syllabub...
speramus in juniperus
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talk about a personalized service
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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Please read and try to repeat until complete memorization:
- Use the book: read the recipe
- Use the mixer as the recipe reccomends.
- enjoy your Gin
Last time, following the other way around, you ended up with a grinded book.
Veni, vidi, vici.
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The Ice-Cream attachment is getting some heavy hitting already - Vanilla [simple first, all gone] and Strawberry already made and great, later today I'm going to try making Iced Guacamole; a savoury ice-cream.
speramus in juniperus
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Try making garlic ice cream, I know it sounds silly but it is delicious, the contrast of the tangy garlic and the frozen ice cream/sorbet is wonderful.
Never underestimate the power of human stupidity
RAH
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Here is a recipe I enjoy. I call it Boozy Fruit.
Take 1/2 cup dried (not candied!) fruit (pineapple, cherries, apples, apricots... use stuff that is colorful), chopped fine. Add 1/2 cup of favorite spirit; I like light rum. Cover, and let sit overnight. The next day, make vanilla ice cream. Towards the end of its mixing, drain the fruit in a fine sieve, pressing to remove as much of the spirit as you can (retain liquid and enjoy from an aperitif glass), then add fruit to the ice cream.
It is important to drain the mix well, as alcohol inhibits freezing. The ideal result is a firm, smooth ice cream with fruit that is unfrozen.
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I shall try. But which spirit... 
speramus in juniperus
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I use rum, as it's not masked by the fruit and goes quite well with the vanilla. Think of this as an excuse to experiment 
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Nigella has a recipe for Gin and Tonic Jelly[^] which could be right up you alley.
Mind you, I'm surprised to see it contains no white powders...
Never underestimate the power of stupid things in large numbers
--- Serious Sam
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If the bowl on your new mixer is large enough then that's just perfect.
Did you get the 5ltr bowl option?
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