I really think there’s something to this thesis. We’ll never get a study to directly confirm it due to how toxic this would be to woke orthodoxy, but 1) the prevalence of parasites in homosexuals is 4X-27X higher 2) analingus is the primary transmission vector 3) these parasites work on the gut where 90% of serotonin is produced and some convert indole which suppresses pathogen virulence) into tryptophan, which EC cells convert to serotonin Seems like we don’t need conversion therapy; we just need to dose the gays up to the eyeballs with ivermectin.

This is completely wrong. >NGU is bitcoin’s primary technological advantage to all other forms of money. No, portability is. >If that fails, there is no meaningful value prop for most people. Adoption follows NGU. Wrong again because you don’t understand portability is the most important attribute - capital flight will be the most meaningful value prop and it’s going to be huge this century. > NGU allows for more technical funding into bitcoin as a protocol and into bitcoin services and integrations. This has been nothing but a problem. We don’t need more technical funding, that’s how you end up with Gloria sucking cock so she can get a job working on Core. Devs should NOT be funded; if you haven’t made enough wealth in Bitcoin to be able to fund yourself by now, you haven’t understood it well enough and shouldn’t be touching the code. > We need to refocus on NGU. As an entire bitcoin culture…just focus our energy, our vibes, and our engagement on NGU. No, we do not. NGU is important, it is not where energy should be focussed.

Has someone done this and shown receipts?

Yes, you can. I don’t because I’m not worried about food grade plastic leaching at 75 Celsius.

Sous vide bags are food grade polyethylene which melts at 130 Celsius - it’s not leaching at 75.

Truly pathetic. They’ve got access to the best grifts on the planet but can’t help themselves and want to bet on rigged matches

The difference is the medium. Oven and smoker is air circulating through a larger space so it’s more variable. Circulating water in a vessel is more consistent. You don’t get hot and cool spots like you would in an oven, you don’t need to probe your meat and monitor fluctuations. Also there’s no ambient temp effects. I’ve tried smoking on my Weber here in Vietnam but when it’s 36 outside it lifts the temp under the hood, then sun goes down and it lowers again. I can appreciate there is an art in smoking, imbuing flavours from the smoke which you don’t get with sous vide (I put some Liquid Smoke in the vac seal, works well but it’s not the same either), but if you care about the result, ie eating well prepared meat every time, then it’s the superior tool for the job.

Meat typically comes wrapped in plastic..

Yes you can. It is harder to control in a smoker than a sous vide though, and a good smoker costs more and takes up a lot more space.

$8 cut of meat with a couple cents worth of spices and this is as good as anything you’d find in a restaurant. 810g of beef belly down to 620g after 48 hours in the sous vide at 72 Celsius. 2 minute sear each side on the bbq to finish.

Australia actually played well and took their chances. Turkey didnt look a threat at all