Holdren/Masters Go Commercial

John Holdren and Jeff Masters have taken their hot is the new cold discovery to market. Their microfreezer design uses an extreme lack of cold to push the heat out of the roast, causing it to freeze instantly.

ScreenHunter_268 Mar. 04 14.15

In the deluxe Trenberth model microfreezer, the missing heat gets transported directly to the bottom of the sea, undetected by buoys on the way down.

Disclaimer : This device does not yet meet the current laws of thermodynamics, but president Obama has granted a one year delay on enforcement.


About stevengoddard

Just having fun
This entry was posted in Uncategorized. Bookmark the permalink.

20 Responses to Holdren/Masters Go Commercial

  1. omanuel says:

    “One of these days your sense of humor is going to get you in trouble !”

  2. cardo says:

    Where can I get one? Does it come with an Obama phone?

  3. The Iconoclast says:

    A handful of fudge factors, a pound of assumptions, a bundle of handwaving, a pinch of pal review, precool the oven, et voila, like making sausage we’ve baked up an overwhelming scientific consensus.

    “With four parameters I can fit an elephant, and with five I can make him wiggle his trunk.”
    — John von Neumann

    How many settable parameters are there in the state of the art climate simulations? Hundreds… or thousands? But of course von Neumann is a dumbass, he only invented the digital computer and a bunch of other stuff, after all, while von Mikemann singlehandedly disappeared the MWP.

  4. Ragtag Media says:

    Next they will tell us no more guacamole……………..Oops,:

    Chipotle Inc. is warning investors that extreme weather events “associated with global climate change” might eventually affect the availability of some of its ingredients.

    “In the event of cost increases with respect to one or more of our raw ingredients we may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.”

    But But NO Quac on my Burito? Say It Ain’t So….

    Well, It Ain’t.

    Here at the bottom of thier fear letter is the disclaimer:
    ” And while the avocado industry is fine at the moment, scientists are anticipating drier conditions due to climate change, which may have negative effects on California’s crop”

    So Scare you then say it’s fine FOR NOW But Who knows…


    • Eric Simpson says:

      As I said on wuwt: Chipotle and other leftist corporate shills needs to boycotted. This is insane that Chipolte foists its leftist eco-radical bs on us. And by the way, avocados are cheaper then ever now. They are often 48 cents each at Sprouts, sometimes 3 for a buck. They used to be a lot more! Chipolte can get them even cheaper. They are just choosing to spew their leftist hooey on us. Stay away from their restaurants.

    • Ragtag Media says:

      They’re walking it back now.. What dummies..

      Chipotle stirred up the media and guacamole lovers with news that it could “suspend” guacamole from its menu due to global warming.

      But a restaurant spokesman tells the Los Angeles Times: “This is way overblown.”

      “As a public company … we are required to disclose any potential issues that could have potential impact on our business, and we do that very thoroughly.”

      So far, Chipotle is handling weather-related problems with ingredients just fine.

      As NPR points out, avocados seem to be in plentiful supply despite vagaries of climate change that resulted in “lemon-sized” Hass avocados.

      “The sky is not falling,” Arnold said. “We have guac in all of our restaurants.”


  5. Louis Hooffstetter says:

    You are the sensei of sarcasm.

  6. Eric Simpson says:

    Hot! I’m talking about the oven. Not. Got to love that smile though. I guess way back then in the “Father Knows Best” 1950s we had women that were truly wholesome and also beautiful. Yeah, there’s that today also I’m sure, but most of the time what we see is like Miley Cyrus.

  7. Tel says:

    It’s not so good for home use, but what they don’t show you is that behind the display model is a long tube-like chamber (at least 5m or 15ft). This chamber is necessary for efficient operation so as to allow the heat some room to accelerate before is enters the actual chamber. Accelerating the heat produces sufficient thermal momentum to not just push the ambient heat out of the roast, but to really knock that heat away rapidly. The faster freezing saves time and surprisingly causes only minimal damage to the roast itself, thus preserving flavour.

    Buyers are advised to avoid the cheap consumer grade devices that fail to achieve significant thermal momentum.

  8. Robertv says:

    For the final solution they are a bit small. I think a gas chamber is much cheaper.Of course it needs more ovens cooling down the climate.

  9. Edmonton Al says:

    Great. Now for a video to post on YouTube.

  10. Chip Bennett says:

    So I assume that this wonderful device works not by removing energy from its contents, thereby changing the future temperature; but rather, by altering the historical temperature of its contents?

  11. Gail Combs says:


    That one gets sent to my Journalist Brother-in-law.

    Thanks for the laugh Steve. I needed it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s