Sorry for the dip, y'all. I need to spend some bitcoin so it was inevitable.
Another small improvement might be to include your npub in your twitter profile to make it easy for people to find you. Although this probably has or will be used against you by the algorithm. Elon has done it in the past in an attempt to prevent people from leaving his network, maybe still active.
It is sufficient for proof but not visible unless you direct people to it. A NIP-05 identifier is visible in your nostr profile (so people don't have to open up twitter) and leverages the trust you have built around your website. Using a paid service like nostrverified.com is pointless, IMO, because anyone can pay $5 to impersonate you. It's a bit harder to steal or hijack someone's web domain, though certainly not impossible.
You could also just do nothing and that's totally fine as well. Some people on the internet (rudely) demand authentication. But people make all sorts of demands that you are not obligated to satisfy.
And here it is: https://x.com/efenigson/status/1724423420715102405?s=46&t=Jhcbjet-nTmr1c7DBXF9vg
And wow your post about my question is pretty nasty. Thx for such a warm welcome.
Yes, it was not the most tactful introduction. I, for one, am glad you're here.
Another good way to verify your nostr account is if you own a domain with a well-known website you can add your encoded npub there. It's called a NIP-05 identifier and it gives you a nice human-readable handle on your profile.
For example, here are the NIP-05 identifiers I have set up for some of my peeps. https://trianglebitdevs.org/.well-known/nostr.json
You'll need to add a file at [YOUR_DOMAIN]/.well-known/nostr.json with a short identifer (maybe "efrat" or "efinigson" to match your twitter handle) and your hex-encoded npub address. Yours is 6a359852238dc902aed19fbbf6a055f9abf21c1ca8915d1c4e27f50df2f290d9 which I found here by clicking "show more details" https://njump.me/npub1dg6es53r3hys9tk3n7aldgz4lx4ly8qu4zg468zwyl6smuhjjrvsnhsguz
Welcome to nostr!
Dude, I locked and barred the door. How do you keep getting in?
Ahh imposter syndrome. So we meet again.
Bakkt compares Lightspark's UMA to SMTP. What a revealing comparison. 🤔
Lopp had some thoughts on SMTP as well.
https://blog.lopp.net/death-of-decentralized-email/
A new player has entered the game. The first rust commit was just merged into the bitcoin repo.
Only if you use the right payment rails. Go off rails and Uncle Tim will no longer look out for you since he doesn't get his 30% cut.
Oops I never finished my thread. Take each butt out at 200-205°F. Let it rest for about 30m. This allows the residual heat to render all the remaining fat. At this point you can pull the meat apart, pour some finishing sauce over it and serve. We smoke in bulk and freeze them, so these three butts were each put in a 2 gallon freezer bag, wrapped in a towel, and put in a cooler to rest overnight. In the morning they go in the freezer. Next week we'll serve one up for Thanksgiving (in another state ;-). Be sure to provide a selection of Carolina BBQ sauces. There are three different categories: tomato based western North Carolina sauce, vinegar based eastern North Carolina sauce, and mustard based South Carolina sauce. These are like children, they are each different and charming and I love them all deeply.
We popped a second chicken in when the first butt came off and ate it for a late dinner. It was perfect. Hot and smoky and juicy as all get out. 👌 Follow this recipe to wow your relatives at the holiday meal. Be warned: You will be expected to provide this ambrosia for your extended family on an annual basis. But don't fret, it's good to be needed. 😉
When you find a top notch album you missed when it first came out 10 yrs ago.
Real men use a water jet cutter.
Take the chicken off at 165°F. This trooper outlasted the first pork butt. Usually the chicken cooks faster.
Spray liberally with apple juice every 30 minutes. This caramelizes the dry rub and helps it form a layer of 'bark' on the outside of the pork butt.
https://video.nostr.build/ce15b06ca3125fa66cba1847a74ec74363ca86ccf5b9417e3608ade2259fc8a7.mp4
When the butts get up to 145-150°F take them out and wrap in aluminum foil. Try to keep a 'bathtub' under the butt. You want to hold in the juices. I do a double wrap in case it sticks to the grill grates. This guy on the bottom right was an eager beaver. A couple hours later I wrapped the other two.
Most children are terrorists, but this one is a terrorist interrogator.
That's a good idea. I put cider vinegar in the finishing sauce that goes on at the end.
Also, my instructions say to spray it every hour, not 30 minutes. lol oops it'll be fine ¯\_(ツ)_/¯