Argentum Vulpes
Ok so here is the next term.
Alligatoring
Hint: It has nothing to do with the animal, or Ham radios.
Alligatoring
Hint: It has nothing to do with the animal, or Ham radios.
The discussion centers around technical jargon used in various fields, particularly focusing on terms like "Green Weenie" air filter, "Hollywood Knot," and "watchdog timer." The "Green Weenie" refers to a specific foam air filter popular in dirt biking, while the "Hollywood Knot" is a method for identifying electrical cables in dimly lit environments. The "watchdog timer" is a critical component in embedded systems that resets devices if they fail to operate within a specified time frame. These terms illustrate the specialized language that can be obscure to those outside the respective fields.
PREREQUISITESEngineers, technicians, and enthusiasts in the fields of automotive maintenance, electrical engineering, and embedded systems will benefit from this discussion. Additionally, film production professionals may find the terminology relevant for their work in managing electrical systems on set.
Argentum Vulpes said:Not what I'm looking for Flatmaster.
Next hint,
It is a defect to some people, and some people want it.
Jonathan Scott said:I associate "porpoising" with the undulating motion of a servo which is supposed to be in a specific position but the feedback mechanism has sufficient delay in it to cause overshoot.
lisab said:Is that a bowing technique?
lisab said:Is that a bowing technique?

I'm not sure if that rules out a yeast infection or not...lisab said:It's in the culinary realm but has nothing to do with dairy.
Danger said:I'm not sure if that rules out a yeast infection or not...![]()
lisab said:Yeast has its place in this process.
lisab said:It's in the culinary realm but has nothing to do with dairy.

collinsmark said:Here's a guess. I'm not sure if it fits though.
Is it a part of a cider press? (fruit press?)
"A stack of cloth-wrapped, mash-filled 'bags' layered between pressing discs (a.k.a., racks) is traditionally referred to as a cheese."
http://www.whizbangcider.com/2012/07/how-to-make-proper-cheese-for-pressing.html
[Edit: I imagine that maybe the remaining, fruity solids that are leftover after the pressing/squeezing takes place might still be considered the cheese, perhaps.]

lisab said:You're up.