Ameteorologist has pointed out the sheer size of Typhoon Kong-rey’s eye as the massive storm approached Taiwan on Wednesday.
As of Wednesday afternoon, Typhoon Kong-rey had maximum sustained winds of 130 mph, according to the website Zoom Earth. The storm has weakened slightly since Tuesday night, when it was categorized as a super typhoon with maximum sustained winds of 150 mph, equivalent to a Category 4 hurricane. Forecasts anticipate that Typhoon Kong-rey will weaken further by the time it makes landfall in Kaohsiung in the early morning hours on Thursday.
On Tuesday night, meteorologist Noah Bergren of TV station WOFL in Orlando, Florida, commented on the size of the storm’s eye.
“Super Typhoon Kong-rey is easily one of the largest eye’s in a major tropical system you will ever see on Earth,” Bergren posted on X (formerly Twitter). “Thing is absolutely massive.”
A wave crashes outside of Fugang Harbor in Taitung, Taiwan, ahead of Typhoon Kong-rey on Wednesday. The storm is expected to make landfall in Taiwan early Thursday morning. Annabelle Chih/Getty
AccuWeather senior meteorologist Alan Reppert told Newsweek that having a large eye doesn’t necessarily imply anything about the storm’s strength.
“It just means the winds with it are farther away from the center than if it was a smaller eye,” he said. “It doesn’t necessarily have any major defining characteristic of the storm.”
Reppert added that a stronger storm that’s been around longer usually has a wider eye than a newer storm.
Most spaghetti models—or computer models illustrating potential storm paths—show Kong-rey making landfall on Taiwan’s southeast coast and cutting across the island before emerging with maximum sustained winds of around 75 mph. Models indicate that the typhoon will exhibit a northeastern turn away from China, which will take it out to the East China Sea.
Kong-rey’s strength is uncharacteristic for this time of year, The New York Times reported, adding that the typhoon is expected to make landfall equivalent to a Category 4 hurricane.
Reppert warned that strong winds up to 140 mph with higher gusts could hit southern Taiwan, though the storm is expected to weaken as it moves over the island. An AccuWeather report warned of “significant structural damage, mudslides and landslides” from the storm, as up to 3 feet of rain is expected to lash Taiwan. The storm could either maintain its intensity or strengthen before it makes landfall early Thursday.
Eastern China and Japan also are expecting heavy rain as the storm progresses.
A typhoon is classified as a severe tropical cyclone occurring in the Northwest Pacific. A hurricane is the term for the same type of storm in the Northeast Pacific and Northern Atlantic. Outside of these regions, the storms are called tropical cyclones.
Should You Rinse Ground Beef?
Ground beef is that reliable, adaptable ingredient that can be used to make delicious burgers, a substantial spaghetti sauce, or even a superb taco filling. However, there is a burning query that has been roiling in kitchens: should ground beef be rinsed before or after cooking? Gather your wit and an apron as we delve into the specifics of this culinary puzzle.
Supporters of Rinsing
Let us begin with the hygienic freaks in the kitchen. To cut down on fat content, several home cooks swear by washing ground beef. Yes, they really do think that giving your supper a brief rinse can be like a knight in shining armor, saving it from turning into an oily nightmare. If you’re trying to lose weight or you just don’t like oily, drippy food, this can be food heaven.
Reasons not to rinse
Hold your horses, or rather, your meat, for there is a camp opposed to rinsing in the opposite corner of the ring. Cooks like these cook that washing ground beef is like taking a one-way ticket to flavor town that takes a detour. Some contend that washing away whisks away the flavorful liquids that give your food its delicious texture. Consider this: the succulent flavor and delectable texture of your food come from the fat and fluids. Eliminating them could result in a tasteless, parched food that could even make your dog sneer.
Untidy Procedure and Plumbing Dangers
And let’s speak about the mess if you’re still not convinced by the flavor argument. When ground beef is rinsed, the kitchen might become a greasy wasteland. It’s not as glamorous as it sounds to wrestle the meat under flowing water, I assure you.
There’s also the dangerous risk to your plumbing. If you flush that fat down the drain, you’re essentially inviting a party that clogs pipes. Fat freezes more quickly than you can say “plumber bills,” which can result in poor drainage and expensive repairs down the road. The wise method of getting rid of fat? Allow it to firm and cool before scraping it into a trash can. And presto! The issue is resolved.
There you have it, people. The decision to rinse or not to rinse is ultimately a question of taste. Consider the benefits and drawbacks that we have listed here and make your decision depending on your gastronomic goals. The next time you’re preparing food using ground beef, keep in mind to choose a recipe that will give you the flavors and textures you want, regardless of whether you’re team rinse or team no-rinse. Salutations!
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