More than 99.9% of peer reviewed studies show that humans are the primary cause of global warming

[Fort Fun Indiana]

I have just provided two independent sources that CO2 alone only adds 1C to atmospheric temperature if CO2 is doubled.

And they are both wrong.

A science piece for children, and an opinion article by a discredited denier.

I defer to the IPCC report.

 

[Fort Fun Indiana]

Deny what? Do not claim we deny climate has impacts. Because that opposes what we actually say. We are not shit muckers that constantly blame humans or use politics in the guise of science.

IPCC reports are made by politicians.

"Deny what?"

Looks like you have a lot of reading to do. You should do that BEFORE you open your mouth.

 

[Robert W]

Snow Crab was brought up trying to bash us over the head about warming waters. So I looked the fishing of crabs up.

Guess what?

Red King Crab

Touting the iconic scarlet shade of crab, Red King crab dominates the field. They set up camp in shallower depths, just like Blue King crab, but they've adapted to warm-water settings and ventured into places where Blue King can't go. They flourish even in size compared to the Blue and Golden variations, and when cooked, their color ripens to accentuate their deep red shell. Red is the most widely eaten King crab. These appetizing stone crabs are plucked from Bristol Bay and Norton Sound. Because of their enormous popularity, Red King crab prices are higher than its crab competitors. For the savory taste of the Red King, the demand is still constant despite a slightly higher price. Indulge in this massive crab to see what everyone is raving about. Long Red King crab legs will immediately turn your meal into a feast. To ensure freshness for your dinner table, we cook Red Kings directly after the fishermen have captured them. Maine Lobster Now also provides pre-cooked crab that's easily defrosted. You can heat your pre-cooked crab at home using many methods, but baking and steaming carefully warm the tender meat. Boiling is also an option, but the fragile flesh dazzles with the first two methods. Grab your sheller, and slather on the butter for the best experience with king crab legs.

Blue King Crab

Blue King crab, a smaller version of the popular Red King, is delicious and vibrantly colored. These crabs shy away from warm water, congregating in nooks of cold water around the Bering Sea and nearby islands, like King Island, Point Hope and Norton Sound. Rich chunks of King crab meat come from these oddly colored crabs. The less insisted upon Blue King is cheaper than Red King but more expensive than the Golden King. Blue King is an affordable option that retains the savory, buttery taste of the King species. The sapphire shell may be nontraditional, but this type does not disappoint. Once cooked, the blue shell takes on red tones and becomes hard to distinguish. Garlic is the perfect addition to toss in with your Blue King crab. Include mined or sautéed garlic in your classic clarified butter dipping sauce. Soft-shell crab is not a species but refers to the state of the crab's shell when it's caught and cooked. Crabs do not have the luxury of expanding skin. When they grow up or gain weight, they have to develop an entirely new shell. After crabs molt their old shells, and before they're solidly protected with new cozy ones, they're left vulnerable and ready to become someone's soft-shell dinner. Blue King crabs undergo this molting process, and with easier access, you can savor their body meat.

Golden King Crab

Golden King crab is also referred to as Brown King crab, and it's found throughout the Pacific —as far as the Aleutian Islands and even Japan. These modestly sized creatures do not contain as much filling as the Blue and Red King, and they're the mildest of the King crabs, with only a subtly sweet flavor. Their meat is special and striking, as bright red streaks accent the pure white flesh. Due to their lesser value and lack of commercial benefit, Golden King is the least expensive of the King crab types. Like Blue and Red King, Golden legs are the best part of the crab to sink your teeth into — after removing the metallic shell, of course. Shelling or clipping into the outer layer will be easy enough to do after heating. Remember to wash the shell thoroughly in order to avoid an overly salty taste. The sweet and creamy insides are best consumed after all remnants of the sea are removed.

Snow crab is included but for the love of a monkey, nothing is said about this vast shortage of snow crabs.

Types of Alaskan Crab: How to Choose the One for You

Crab meat is a seafood staple that shows how deceptive outward appearance can be — sometimes the best things lie beneath the surface. In this case, buttery-sweet meat is the reward for anyone who takes a crack at this crustacean cuisine. But all crab meat is not the same. Multiple bodies of...

kingcrablegs.com

 

[Fort Fun Indiana]

Snow Crab was brought up trying to bash us over the head about warming waters. So I looked the fishing of crabs up.

Guess what?

Red King Crab

Touting the iconic scarlet shade of crab, Red King crab dominates the field. They set up camp in shallower depths, just like Blue King crab, but they've adapted to warm-water settings and ventured into places where Blue King can't go. They flourish even in size compared to the Blue and Golden variations, and when cooked, their color ripens to accentuate their deep red shell. Red is the most widely eaten King crab. These appetizing stone crabs are plucked from Bristol Bay and Norton Sound. Because of their enormous popularity, Red King crab prices are higher than its crab competitors. For the savory taste of the Red King, the demand is still constant despite a slightly higher price. Indulge in this massive crab to see what everyone is raving about. Long Red King crab legs will immediately turn your meal into a feast. To ensure freshness for your dinner table, we cook Red Kings directly after the fishermen have captured them. Maine Lobster Now also provides pre-cooked crab that's easily defrosted. You can heat your pre-cooked crab at home using many methods, but baking and steaming carefully warm the tender meat. Boiling is also an option, but the fragile flesh dazzles with the first two methods. Grab your sheller, and slather on the butter for the best experience with king crab legs.

Blue King Crab

Blue King crab, a smaller version of the popular Red King, is delicious and vibrantly colored. These crabs shy away from warm water, congregating in nooks of cold water around the Bering Sea and nearby islands, like King Island, Point Hope and Norton Sound. Rich chunks of King crab meat come from these oddly colored crabs. The less insisted upon Blue King is cheaper than Red King but more expensive than the Golden King. Blue King is an affordable option that retains the savory, buttery taste of the King species. The sapphire shell may be nontraditional, but this type does not disappoint. Once cooked, the blue shell takes on red tones and becomes hard to distinguish. Garlic is the perfect addition to toss in with your Blue King crab. Include mined or sautéed garlic in your classic clarified butter dipping sauce. Soft-shell crab is not a species but refers to the state of the crab's shell when it's caught and cooked. Crabs do not have the luxury of expanding skin. When they grow up or gain weight, they have to develop an entirely new shell. After crabs molt their old shells, and before they're solidly protected with new cozy ones, they're left vulnerable and ready to become someone's soft-shell dinner. Blue King crabs undergo this molting process, and with easier access, you can savor their body meat.

Golden King Crab

Golden King crab is also referred to as Brown King crab, and it's found throughout the Pacific —as far as the Aleutian Islands and even Japan. These modestly sized creatures do not contain as much filling as the Blue and Red King, and they're the mildest of the King crabs, with only a subtly sweet flavor. Their meat is special and striking, as bright red streaks accent the pure white flesh. Due to their lesser value and lack of commercial benefit, Golden King is the least expensive of the King crab types. Like Blue and Red King, Golden legs are the best part of the crab to sink your teeth into — after removing the metallic shell, of course. Shelling or clipping into the outer layer will be easy enough to do after heating. Remember to wash the shell thoroughly in order to avoid an overly salty taste. The sweet and creamy insides are best consumed after all remnants of the sea are removed.

Snow crab is included but for the love of a monkey, nothing is said about this vast shortage of snow crabs.

Types of Alaskan Crab: How to Choose the One for You

Crab meat is a seafood staple that shows how deceptive outward appearance can be — sometimes the best things lie beneath the surface. In this case, buttery-sweet meat is the reward for anyone who takes a crack at this crustacean cuisine. But all crab meat is not the same. Multiple bodies of...

kingcrablegs.com

Well that was an irrelevant waste of time.

 

[ding]

And they are both wrong.

A science piece for children, and an opinion article by a discredited denier.

I defer to the IPCC report.

You are a moron.

 

[Robert W]

You are a moron.

You must be a moron to support Democrats. They swear an oath to their politicians'.

 

[Fort Fun Indiana]

You are a moron.

And you're a proudly ignorant liar who is terrified of reading what the actual agreement among scientists is.

Hint: 1degC isn't even in the range, including the error bars.

 

[ding]

And you're a proudly ignorant liar who is terrified of reading what the actual agreement among scientists is.

Hint: 1degC isn't even in the range, including the error bars.

You are a moron. You have zero understanding of radiative forcing and feedback from radiative forcing. You can't distinguish between the two even though the publications you rely on do. Which makes you a moron.

 

[Fort Fun Indiana]

You are a moron.

Cry it all out.

 

[ding]

Cry it all out.

You are a moron who knows absolutely nothing about what you are trying to discuss.

 

[Fort Fun Indiana]

You are a moron who knows absolutely nothing about what you are trying to discuss.

Nobody wants to hear a grown man whine.

 

[ding]

Nobody wants to hear a grown man whine.

You can't distinguish between the simple physics of radiative forcing and the complex modeling of feedback so you can't understand the 4 to 5 times amplification of the simple physics and how ridiculous it is to have 500% efficiency given that GHG are only 44% efficient due to convection.

You are a moron who knows absolutely nothing on this subject.

 

[Fort Fun Indiana]

You can't distinguish between the simple physics of radiative forcing and the complex modeling of feedback so you can't understand the 4 to 5 times amplification of the simple physics and how ridiculous it is to have 500% efficiency given that GHG are only 44% efficient due to convection.

You are a moron who knows absolutely nothing on this subject.

More whiny babbling.

Stop spreading lies about the science. Thanks.

 

[ding]

More whiny babbling.

Stop spreading lies about the science. Thanks.

You are a moron who denies the generally accepted science of radiative forcing.

 

[Fort Fun Indiana]

So have any of you squealing fools read the IPCC summary, yet?

 

[Fort Fun Indiana]

You are a moron who denies the generally accepted science of radiative forcing.

Wrong, naturally.

Check the IPCC report, yet?

 

[ding]

So have any of you squealing fools read the IPCC summary, yet?

You are a moron who has no understanding of the magnitude of the feedback relative to the radiative forcing of CO2.

 

[ding]

Wrong, naturally.

Check the IPCC report, yet?

Yes, and they base their science on the radiative forcing of CO2 which is a doubling of CO2 produces 1C of atmospheric temperature.

You are a moron for denying that simple and indisputable fact.

 

[ding]

So have any of you squealing fools read the IPCC summary, yet?

I use to have a higher opinion of homosexuals until I met you.

 

[ding]

Hint: 1degC isn't even in the range, including the error bars.

That's because taking so many dicks up your ass has scrambled your brain and you can't distinguish between the radiative forcing of CO2 - which is real - and a climate sensitivity - which is a made up artifact of flawed computer models - ya pole smoking dipshit.