ITT post anything you want.
Everything goes including:
gifs
mp3s
webms
pngs
avis
.exe
aaand ordinary text for the very adventurous.
I'll start.
Penis
Welcome to 4chun
guys watch this /prog/ rider absolutely btfo microsoft using a ubuntu based linux OS in Lisp with a haskel hardware.
https://uTube.congradulation!youwin!giantmalwareCdrivespyware.exe/pleaseclickforaward
Your good nature is being used against you.
my knee gurts
my gnee kurts
gy knee murts
gnu mee kyrts
Please don't say "you are lazy", datte hontou wa crazy.
dub
You are not beyond what you want afterall
Capcom is SICK
https://www.youtube.com/watch?v=T-HLjirbUt8
Florence and the machine
Arent you all stuck now.
So many possibilities for you.
No food but sands huh
If allowed. We bcome.
No defeat. Only extinction.
By design only. Afterall.
How fre r u all again
Aha ha ha hahahaha~
#me2
You know its "better safe than sorry"
So IT is indeed safe.
All talks no action accountable
Beyond logic but counts like the romans
No that you evr talk that much either.
The lord's prophets sure need to not think.
But they scream too.
Am i beyond the prophets?
Did not invent the donkey bridges
As much ITs choice
ass bridge
As much as.
Oh so sad.
Why am i not surprised.
Just 1 though. How about a million.
Come come.
Desert byproducts. Cowboys.
Or the camel lords. Or donkeys.
Whatever.
The gods want my feeling so much.
No other place but mine. Hell hath won indeed.
To see the fire from here.
Lit by its own angels.
For angels too fall, afterall.
Nothing but thw throne is perfect, right.
Lawless planet. Made of fallen things.
There was never a rule. Only failed attempts.
Dreams that was never be
Unable to see poetry
But not a painter either
You will win arguments too
One week of watching clouds and no money. How lucky is that.
Some people just fly at 10 i guess.
As special as the grasses.
What do but to watch the chicken tries to fly. And fail.
I almost wrote birds but its actually chicken.
Not sure why.
Always the best, divine comedy.
Also a bait because stuck here.
The bait works so i get to play dead 24 7.
Still cant make food from sands obv. Not that everyone did.
It s cloning usually than transmutations.
"Surprise it s transmutation!!!!!" Yeah that sucked alot didnt it.
I m not the one disappointed for the lack of communication with so little words.
Even gods and angel felled so i guess you all too. I am just the byproduct.
Nothing changes so you continue to fall... as written.
Except if yer prophets. And not mose. Or jesus.
Thats the joke actually. Be slightly more retarded everyday.
Free advertising
I m almost tired but times up i guess
The son of man parties now
Living according the lord s deadline
They hate the unfamiliars to begin with.
Am i on stage now????
Boy isnt the world so poor beyond
Where s my oscar
Who cares about tezuka
Do i even samurai
Ah i forgot abt that
make it snappy
whipper snapper
Tartine is one of San Francisco’s biggest food success stories. Started in 2002 the owners Elisabeth Prueitt and Chad Robertson both won James Beard awards as pastry chef of the year and they turn out pastries and breads including their signature Morning Bun.
Tartine Manufactory, San Francisco
Please note that this story was written before the start of the COVID pandemic but the businesses featured are still in operation.
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San Francisco's sourdough bread is famous-in fact there is a particular strain of bacteria said to be responsible for the signature sour flavour of San Francisco bread (named L. sanfranciscensis, no less) and San Franciscans love their bread with a fierce loyalty. Ironically Elisabeth Prueitt, co-owner of Tartine is a coeliac.
Crazy theist wants everyone to be as crazy as them. But crazy people are always free. Free to feel anything they want
Why do they expect to be happy then?
Always free to be sad and unfulfilled. Even get benefit by doing so
And they complain they always "let me won" and i never ever win on my own, which is a fault... but then expects me to do things they cant. Fuckinf retarded.
Bless you for burning in here.
Yer free to show how hurt you are... but nobody is free to help you.
Tuhan mah bebas.
Kayak orang gila.
Yes god is fair and thats why i m a fingernail away from the devil.
Just like back in eden. Also to make things worse... this time it's just harm and danger than any sort of slow burn temptation.
Guess i am paying for the debt that is still.
This mercurial plot i m in has been so retarded i wish it s never a thing just so that the lower plates are actually higher but nope... it's just there.
what about middle plates though
metal plate in my head where i got hit with a ball bat.
bear stanley would have been fine in the garden of eden cuz he ain't eat no fruit
>>74
oh man, hope you're alright
Once upon a time
Yer in one room with a pig
No way out. Just food with the pig
Eventually
You become the pig.
The end
can't end these dubs
Chatkazz
When I travel, I am all about that street food. To me, there is no better way to guarantee that what you’re eating is the freshest, most traditional, and most delicious foods a culture has to offer.
But whilst I’ve spent a good amount of my time eating around Asia, my knowledge of South-Asian street food is rather woeful. It comes as no surprise however that the good people of India love to eat, and whilst it’s not always easy to find Indian snacks at a restaurant, Chatkazz is one place where you won’t be left wanting.
Chatkazz means spicy and delicious, and that’s exactly what you’re in for. With over 200 items on the (entirely vegetarian!) menu, it is a guarantee that there will be something new for everyone. In fact, there were so many delicious-sounding things to try on the menu that ordering became a rather painful experience. But not to worry – the bulk of the items here clock in at $10 or less, so it’s very much a low-risk-high-reward situation. And best of all, if you don’t have room for dessert, they have a dedicated sweet shop just around the corner where you can get some packed up to take home – SCORE!
Vada Pav ($6.9)
I don’t care what anyone says, I love carb-on-carb. And if you’re in the same boat, the Vada Pav ($6.9) – a spicy potato croquette stuffed into a sweet buttered bread roll. Sure it comes with two chutneys to keep things fresh, but you’re really just going to want to go to town on the bun.
Chhole Bhatura ($13.4)
The Chhole Bhatura ($13.4) is a popular dish here, judging by how many people had a serve on their table. And indeed, you’d have to have the hardest of hearts not to be charmed by the rounds of enormously puffed up bread. Crisp on the outside but still soft and steamy in the middle, the bread tastes deceptively light and healthy despite being deep-fried, especially when served with the spicy chickpea curry.
Dahi Puri ($8.9, 6pc)
Pani Puri is one of my favourite Indian snacks, so I was quite keen to meet its cousin, the Dahi Puri ($8.9, 6pc). In both versions, you start with a moreish morsel consisting of a crispy deep-fried chickpea puff, which is hollowed out and stuffed with a mix of spiced potato and vegetables. But whereas pani puri is served with mint water, which you tip into the chickpea puff before eating it in one bite, the dahi puri comes topped with yoghurt and tamarind chutney. The result is both more mellow and more substantial, and whilst I think I prefer the brighter flavours of the pani puri, the yoghurt definitely came in handy when things got spicy during the meal.
Khaman Dkokla ($6.4)
We almost didn’t get the Khaman Dkokla ($6.4), but I am beyond glad that we did, because this was the best dish of the lot. Described simply as savoury cakes made from chickpea flour, it doesn’t let on just how ethereally light and fluffy it was, nor how scrumptiously the slight sweetness mingled with the pungent mustard seeds sprinkled on top. It’s definitely a one-of-a-kind dish, and one that’s absolutely worth trying should you come across it anywhere.
There is an awful lot to like about Chatkazz. The food is cheap, plentiful, and varied, and… that’s frankly more than enough for it to get a big old tick in my books. But if you care about that sort of thing, the service and ambience is up to scratch too, and definitely one step up from what you’d expect given the prices (extremely cheap) and the location (in a parking lot). And just in case you were wondering, we did indeed swing by the sweet shop on our way home, and I can confirm that both the jalebi and the gulab jamun are top notch.
Rating: 13.5/20 – street food party.
Time equals money for me.
Definitely not even for a 'novelty' event would I wait around that long for food.
For me if it keeps me full, Im happy to move on.
that's a lot to think about.
you got me mad now
>>82
nice setup
If Margaritaville were a real place, it should definitely keep a few dermatologists on hand.
In a case of an oft-overlooked food preparation risk, a 40-year-old man showed up to an allergy clinic in Texas with a severe, burning rash on both his hands that had developed two days earlier. A couple of days later, it blistered. And a few weeks after that, the skin darkened and scaled. After several months, the skin on his hands finally returned to normal.
The culprit: lime juice and sunlight.
It turns out that just before developing the nasty skin eruption, the man had manually squeezed a dozen limes, then headed to an outdoor soccer game without applying sunscreen. His doctors diagnosed the man's rash as a classic case of phytophotodermatitis, according to a case report published Wednesday in the New England Journal of Medicine.
The condition is caused by toxic substances found in plants (phyto) that react with UV light (photo) to cause a burning, blistering, scaling, pigmented skin condition (dermatitis).
Specifically, the toxic chemicals are furocoumarins, which are found in some weeds and also a range of plants used in food. Those include celery, carrot, parsley, fennel, parsnip, lime, bitter orange, lemon, grapefruit, and sweet orange. Furocoumarins include chemicals with linear structures, psoralens, and angular structures, called angelicins, though not all of them are toxic.
Furocoumarins can enter skin cells, and for those that are phototoxic, become activated by exposure to ultraviolet light. The light causes the chemicals to form cross-linking bonds with the pyrimidine bases in DNA. This ties the double-stranded genetic material together, halting replication, which in turn leads to cell death and inflammation.
Though it's likely not top-of-mind for most cooks, the phenomenon has been noted for centuries. For instance, in ancient Egypt, people who experienced loss of skin pigment (vitiligo) would treat the condition by covering their skin with the juice of false bishop's weed (Ammi majus) and then lying in the sun to darken their skin. The weed contains two psoralen derivates that can darken skin upon exposure to UV light. But, it's a risky treatment as too much psoralens and/or too much light can easily cause a harsh case of phytophotodermatitis.
Once the painful reaction occurs, treatment includes drugs that can ease the inflammation. The man in the NEJM case was treated with a topical steroid cream and lotion. Still, it took months for a full recovery. Of course, now that he knows, if he gets a lime burn again, there's no one else to blame—it's his own fault.
hello there
viruses don't exist, never trust any scientist, never take legal drugs
Sodium-ion batteries for electric vehicles and energy storage are moving toward the mainstream. Wider use of these batteries could lead to lower costs, less fire risk, and less need for lithium, cobalt, and nickel.
On November 18, CATL, the world’s largest battery manufacturer, announced its second-generation sodium-ion battery, mass production of which would begin in 2027. The China-based company said the new battery has an energy density of 200 watt-hours per kilogram, which is an increase from 160 watt-hours per kilogram for the previous generation that launched in 2021. Higher energy density in an EV battery translates into more driving range.
On Nov. 21, a consortium of seven US national laboratories announced a new initiative in which they would spend $50 million to foster collaboration to accelerate the development of sodium-ion batteries. The partnership is led by Argonne National Laboratory in the Chicago area.
The two announcements are part of a larger shift as governments, researchers, and companies look for alternatives to lithium-ion batteries, the dominant technology for EVs and energy storage.
For now, there are no passenger cars or trucks sold in the United States that use sodium-ion batteries. Some sodium-ion models are available in China and countries that import vehicles from China.
“The reason we’re pursuing this is very simple,” said Venkat Srinivasan, a battery scientist at Argonne and the director of the new collaboration. “It’s because the huge demand in lithium-ion batteries has meant that we have a supply-chain constraint.
“We have a problem with cobalt. We have a problem with nickel,” he said, naming two of the metals often used in lithium-ion batteries.
Cobalt, nickel, and lithium carry a variety of concerns, including the environmental damage of mining. Also, much of the supply is controlled by US geopolitical rivals such as China, and some of the mining takes place in countries with inadequate labor standards.
In contrast, a sodium-ion battery relies on an element—sodium—that you can find in table salt and ocean water.
Among the other benefits, sodium-ion batteries perform better than lithium-ion batteries in extreme cold. CATL has said its new battery works in temperatures as low as -40° Fahrenheit.
Also, a sodium-ion battery has much lower risk of fire. When lithium-ion batteries sustain damage, it can lead to “thermal runaway,” which triggers a dangerous and toxic fire.
The process of manufacturing sodium-ion batteries is similar to that of lithium-ion batteries, or at least similar enough that companies can shift existing assembly lines without having to spend heavily on retooling.
But sodium-ion batteries have some disadvantages. The big one is low energy density compared to lithium-ion. As a result, an EV running on a sodium-ion battery will go fewer miles per charge than a lithium-ion battery of the same size.
“That is just what nature has given us,” Srinivasan said. “From a physics perspective, sodium batteries inherently have lower energy density than lithium batteries.”
A typical sodium-ion battery has an energy density of about 150 watt-hours per kilogram at the cell level, he said. Lithium-ion batteries can range from about 180 to nearly 300 watt-hours per kilogram.
I asked Srinivasan what he makes of CATL’s claim of a sodium-ion battery with 200 watt-hours per kilogram.
“We tend to be skeptical of news releases from companies,” he said. He specified that his comment applies to all battery companies.
>>88
The national labs’ initiative has a five-year timeline, with a goal of developing sodium-ion batteries with energy densities that match or exceed those of today’s iron phosphate-based lithium-ion batteries. Researchers would do this by finding various efficiencies in design and materials.
The project is happening alongside the labs’ ongoing work to develop and improve other kinds of batteries.
Lithium-ion batteries dominate today’s market. This year, global production of lithium-ion batteries was about 1,500 gigawatt-hours, and production of sodium-ion batteries was 11 gigawatt-hours, or less than 1 percent, according to Benchmark Mineral Intelligence.
However, sodium-ion battery production is growing and is projected to reach 140 gigawatt-hours by 2030, about 13 times its current level, according to Benchmark. Lithium-ion production also is projected to nearly triple by 2030.
“The key market driver for sodium-ion batteries is their potential to be cost competitive with lithium-ion batteries,” said Catherine Peake, an analyst for Benchmark.
But cost competitiveness is a challenge right now because lithium prices are unusually low. The global supply of lithium has grown more quickly than demand since 2022, leading to lower prices.
Researchers and analysts expect that sodium-ion batteries will have a cost advantage over lithium-ion in the long run. McKinsey and Co. said last year that sodium-ion batteries have the potential to be 20 percent less costly than lithium-ion batteries. (Srinivasan agreed that 20 percent savings is plausible.)
Most of the push by battery companies to build sodium-ion systems is happening in China, but some of it is happening in other markets, including a plan by California-based Natron Energy to open its first large plant in Rocky Mount, North Carolina. Natron made its announcement about the $1.4 billion project in August and has not given a timeline for when the plant would be online.
Meanwhile, researchers and companies continue working on other battery technologies.
I asked Srinivasan how sodium-ion batteries fit into this larger picture. He said sodium-ion will likely gain market share over the next few years as an alternative to lithium-ion batteries.
Near the end of the decade, solid-state batteries will begin to become available, which would allow for higher energy densities and longer driving ranges. Solid-state batteries use a solid electrolyte instead of a liquid or gel. The electrolyte is the substance through which ions move as they go from side to side during charging and discharging.
The technologies can coexist in the market, Srinivasan said.
He thinks solid-state batteries will initially be most common in high-end models and popular with people who want the longest possible ranges.
He expects that sodium-ion batteries will be more common in low-cost EVs for people who live in cities or suburbs and don’t place a high premium on driving range.
“It will not be a fringe player,” he said, about sodium-ion. “It will actually be a fast-growing segment.”
This story originally appeared on Inside Climate News.
>>1 good thing that you could not post a pic