I think they mean fish and chips takeaway
Brighton, South Australia
Chips are Australian for fries
The specific comic: https://pbfcomics.com/comics/book-world/
A Linux phone won't help with the problem side loading stopping problem.
Last time I used side loading was on a driving trip in Italy, I wanted the ZTA app so I could see where I wasn't able to drive and plan routes that avoided ZTAs. A Linux phone wouldn't have helped as no one would publish such an app for Linux unless the user population was in the tens of percentage
ZTAs are the no cars allowed areas, usually the middle of towns
The UK isn't in the EU much to my easy travel self disappointment
Universal serial barker
Perhaps they should have used a ramp, so the uncontrolled one would go wheeee
I stopped using my old cases when we went from AT to ATX
Though I still have a 286 that still works, my expectation for the first thing to go on it is the mouse
You're referring to quantum effects? Don't worry about whether you're not watching, the universe is watching. If one photon is emitted from the thing in a quantum state and hits anything, that's the observation
That's medicine. Science just sees it as a problem to be sorted by good study design and statistics
Most people believe red painkillers work better than other colours. Because of that when painkillers are tested, red ones work better (and red placebos also). You might find the placebo effect of red painkillers effective
IPA usually means "fruity flavour" now. IPAs haven't been bitter in the last few years, much to my disappointment; I really like old style IPA.
Old style IPA also is good but it's nothing like what IPA means now
IPA used to (and still does in some places and to some people) high alcohol (6 to 8%), low malt flavour, very bitter, no hop flavour
It was made for export to India (hence the name) in the age of sail, they believed the hop bitters and alcohol would make it last long enough for the 3 month trip plus however long it took to be sold.
Ingredients
- Ruminant meat, I used beef
- Rendered fat from the same, I used suet
Method
- Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
- Dehydrate the meat until it is so dry it can be broken into pieces
- Grind, smash, or blend the dried meat to add small as practical
- Weigh the dried meat
- Weigh out the same weight of rendered fat into a microwave or heat proof container
- Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I'm doing more than 1 kg
- Put the dried meat in a suitably sized mixing bowl
- Add the melted fat to the meat, mix well with a wooden spoon
- Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten
#Pemmican
Ingredients Beef, sliced thin for easy drying 1.2kg Tallow (made from suet) 1.2kg
Equipment
- A method of making thin slices of meat - My butcher cut mine up
- A dehydrator. I have had success with a cheap round one, and an expensive box one. The key is ability to hold a temperature. I prefer commercial driers over home made as they provide a reasonably sanitary environment. Higher temperature = faster drying, but higher temperature = less vitamin C
- A method of making the meat into tiny pieces. I used a food processor. Feed it slowly, meat is harder than most of the stuff it cuts
- A method of melting sufficient tallow. My dehydrator holds just over a kilo of meat, which means just over a kilo of tallow. I used a glass mixing bowl
- A large enough mixing bowl to mix in - mine pictured below is an enormous steel salad bowl 34cm across
- Something to mold the pemmican in, I use a large casserole dish lined with grease proof paper
Method
- Dry the meat. This can take a while. I'd love to know how hot I could take this without destroying too much vitamin C. I ran it at 30 degrees C
- Wait. I waited a week. Maybe 4 days would have been enough. The dryness you're looking for is where the meat cracks instead of bending
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Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.
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Blend the meat to powder. I used a food processor, with about a third of a slice being fed at time, emptying it into the mixing bowl after every 300 grams or so.
- Weigh your blended meat. Weigh out the same amount of tallow
- Melt the tallow at as low a temperature as you can. That's about 50°C. I used the microwave for this as I didn't want to dirty my double boiler. I ran it 1 minute at a time for about 3 minutes, stirring and measuring the temperature each time. Tallow melts at about 50°C
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Combine. This works just like making cake batter. Make a well in the mound of blended meat, pour in the tallow. Mix with hands or wooden spoon until all the meat is saturated.
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Mold it. I line a container with grease proof paper. I haven't tried a teflon lined container, though that could release the pemmican easily. Press the pemmican into the mold, I use a steel spatula to flatten the top.
- Let it cool. In the fridge or on the bench. Before it goes hard, but after it has set a bit, cut it into portions. I cut mine into 16 pieces averaging 140g each.
Package it in glass, paper, or foil. I used foil and packaged each two together
- Clean up. As the cook you get to eat the pemmican left in the mixing bowl
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Scrum as mini waterfall isn't supposed to happen, but it usually does. The idea is everyone can help the people will are currently busy
The problem is test and build can't do much to help the system analysts; the analysts and testers can't help build because they don't usually know how to code, so all that happens is everyone tests when build is done
As an analyst I don't do any testing because I had a bad team leader in a past job as a function tester which soured me on the job, so it's pretty much mini waterfall to me