and here we have an example of how apple's crappy policies wind up impacting everyone who doesn't choose their shitty walled garden.
you want freedom tech. stop using apple. GFY.
with obvious ponzis being advertised this is the right move.
while self custody is still a minefield for newbies and some think adoption at all costs is worth it, this is precisely an object lesson in why it's better for technical people to be the focus of this stage of development, and influencoors to consider the danger they are creating by putting "go self custodial" as a headline and not considering how many sats the LSPs might hit you for, or the not so infrequent occurrance of stuck payments getting stuck for days, even over a week.
we can't have mass adoption of beta grade tech without blowback, and we can't have it without custodians protecting the safety of users funds.
think more carefully about what you say about the custodial lightning wallets and mass adoption. they are there precisely in order to facilitate mAsS aDoPtIoN. that's what you get when you try to push beta tech to the public.
since Mises amply demonstrates in his treatise Human Action that government interference in markets and money leads to real harm, it's not a conspiracy theory to say that government harms society in many ways.
Rothbard points out, echoing what Spooner said, that a gang of thieves need only declare themselves a government and legalise their crimes and everyone is left baffled wondering why things are bad.
everything else is details.
it's a little ironic trying to introduce freedom into a prison.
media. lots of media.
i log out my coracle every few days or so. the web apps also gets glugged up with data as well.
hopefully these devs will harden up their technique in the future and get better at writing code that can't be resource exhaustion attacked. i remember a few weeks ago amethyst blew up from a post with multiple videos in it with preview turned on, even though the vids were not visible concurrently on screen.
stop building freedom tech crapple apps, you must be a masochist.
wait, did you compare raw milk, raw vegetables and raw meat as being items that one is going to routinely eat?
one of these things, not like the other doo de doo.
raw fish maybe. nearly not cooked meat, maybe.
chicken? do you want salmonella?
eggs: euwww but not gonna kill you, maybe 0.001% chance of salmonella in your whole life.
raw milk, how do you think that the calf drinks it? oh yeah, just like that.
if the milk is not safe to eat and is still fresh then the animal has been mistreated.
so you only eat pasteurised vegetables right? right?
they don't want you to think about them getting what they deserve.
there's knife 🔪 and ⚔️ and ✂️ but not even a cleaver.
clearly the emoji list is made by woke soyboys who are afraid of real guns, guillotines, beartraps (only this weaksauce, not even mousetrap proper: 🪤) and the gun. lol. 🔫 water pistol.
George Orwell would be proud of the linguistic strangulation of modern men.
another little piece of fallout from my dabbling with https://iris.to - it broke my relays list.
https://coracle.social really is the best #nostr client.
web of trust filtering and proper implementation of NIPs and not breaking profile notes with garbage...
v1.2.2 minor patch release and one new feature - `show` which prints out (prompting for password if encrypted) your nostr secret and public keys in both bech32 (nsec/npub) and hex format.
https://github.com/mleku/signr
the addition was made as i need to generate new keys for doing tests on a relay deployment system i am working on, and i don't want to use my main vanity mined key where i might accidentally put it somewhere i don't mean it to be, so the tool is now inside the container that needs a secret key for testing.
in the process of trying to explain balkans vegetable preserve technique i finally learned exactly how it works, as i had never tried to do it i never bothered to learn the details.
it's pretty simple, mostly you just have to make sure the veg is clean and not already rotting, and anything with air gaps inside it, are opened up so the water will go into them.
the solution is basically salt and water, but you can add some spices and vinegar and sugar, the sugar will make the final result more sour but this isn't the critical thing.
the two critical things apart from the veg being clean and healthy, and not having air gaps inside them, is that you
1. boil the water you use first, this drives out the oxygen dissolved in the water
2. allow the vegetables to stay fully submerged and not in contact with air for 3 weeks, after which you should then fully seal the container.
this process allows the vegetables to last at room temperature and low light, sealed, for 6-12 months, with a level of retained nutrients in it similar to how yoghurt allows milk to be stored for 1-2 weeks without refrigeration before it spoils - but yoghurt is more unstable than vegetables in oxygen-free salty water inside a sealed jar.
#foodstr #balkans #sauerkraut #diy
the words i am familiar with are "pasteurised" and "fermented" this is why my confusion.
the fermentation stops once there is no oxygen left, they should remain stable for at least 6 months at standard room temperature.
you won't get this effect if you sterilise them first, the bacteria that form the natural preservative acids are naturally present on the vegetables.
i saw this being done in front of me at that house in Sofia and i saw numerous other people doing the same things. the process is identical to making sauerkraut, it stores for ages if it's sealed up. when i was living in serbia, we were eating from jars that were just stored in a pantry, once opened they are kept in the fridge but if they are fully fermented and were adequately salted in the first place and were not pasteurised they will last easily 6 months in cool, low light conditions.
i also bought this stuff in the supermarket in Bosnia, it was a standard item. it was kept in the same area as white cheese and meats and such, yes, but it is longer dated than even white cheese in brine, even just in plain resealable plastic tubs like used for yoghurt.
let me try to find an english language guide to making turshia/sharena salata.
shit, ok, here's serbo-croatian:
https://domacirecepti.net/tursija/
How to put a pickle? There is no special recipe here, it is very important that the vegetables you choose, which are the ones you love the most, are healthy, firm and without various blemishes or bruised parts. The cucumbers and pepper that you put in should be firm and that when you break the cucumber it will burst, like when you cut through a twig, and that it should not be full inside, without any air. The pepper should also be crisp, firm, with no soft parts, open one to see if it is healthy inside.
The amount of vegetables is of your choice, as well as the vegetables you will put. Usually it is a bell pepper or a tomato pepper, cucumbers no longer than 10 cm. Cauliflower must be white as snow, not accidentally yellow or starting to turn yellow. These are all factors that can spoil a pickle. The carrot must not be soft. Green tomatoes, fresh cabbage cut into several pieces and onions, hot peppers are usually added, depending on who likes what.
The vegetables that are placed must be washed very well before being placed in (usually) the barrel. Choose the washing method, whether it will be a new dish sponge or a new toothbrush. I prefer a brush because, in my opinion, it washes all the depressions and wrinkles on the cucumbers better. the screws are washed one by one, rubbed with a sponge or brush and transferred to another water. It is washed in three waters.
Wash well the dish in which you will arrange the vegetables. It is best to wash with a solution of vinegar and water after washing with detergent and rinsing with warm water.
Clean all vegetables that have a stem in the same way as this pepper in the picture is cleaned, that is, remove the stem and the part up to the pepper, the same is done with cucumbers, cut off the tops, peel the middle part of tomatoes where the stem was, cauliflower is cut into smaller bouquets, the carrot is cleaned and the ends are cut off, the onion is cleaned well, the cabbage is inspected, the first leaves are removed, it is cut and inspected inside. Babura and horn peppers can be filleted and this way you can get rid of the possibility of them spoiling, because then you can see if any of them are rotten inside, which would not be visible when the pepper is whole. Babura paprika can also be filled with grated cabbage.
Arrange the vegetables in the selected dish in which the pickle will be. Usually, it is arranged in a row of peppers, then a row of cucumbers, then a row of tomatoes, then a row of cauliflower and rolled until the vegetables are used up. Then a bay is made.
Bay for 5 kg of vegetables:
3 liters of water
1 liter of alcoholic vinegar
150 g of salt
200 g of sugar
10 g of preservatives
5 gr of grapes
washed peppercorns (1 bag)
Preparation:
Boil 1 liter of water and when it cools down, shake off the salt and sugar, preservative and grape wine, as well as pepper. Stir to dissolve everything, then pour the rest of the water and vinegar. Everything will then be lukewarm and wait for it to cool down, then pour it over the prepared vegetables.
Another way is to combine vinegar and water, then add the other ingredients, but then you have to stir until everything dissolves, the preservative needs a little more time because it is harder to dissolve in cold water. But even if you boil water, you must not put the preservative in the boiling water.
When you pour the pickle over, you have to buy the hoops that are put over it, the diameter is usually the same as the barrel itself, and then you put something heavier over it, it can be a cabbage stone or if you don't have one, a well-washed, filled 2l bottle can serve. It should not be too heavy, just to hold the vegetables under the hoop so that they do not float to the surface, so that everything is at bay.
The container is tightly closed with a lid and left to stand for 21 days without opening, after which time it can be opened, inspected and served.
ok, that took me some effort to transcribe for some reason copy and paste was disabled for me.
if you follow that, basically 3 weeks it needs to be fermented for 3 weeks, and the critical thing is that this process happens without any contact with air. the vegetables need to be held down under the water or they will go wrong.
i never actually made the effort to properly learn how it's done, but the above information will let you do it correctly.
yes, what you have probably does need to be refrigerated, but if it's done properly, it won't.
one of the other important things, this is technical and probably it would be hard to find this information exactly anywhere, if you prepare the water by fully boiling it, this drives most of the air out of the solution, as gases are more soluble in liquids when they are cool, when they are hot, the gases are driven out.
this is why boiled water makes clear ice cubes and not boiled water makes ice cubes with bubbles trapped inside it.
eliminating the air is critical to getting this fermentation to happen correctly, and also why in addition to boiling the water before you let it cool and (gently) covering your vegetables, they must be held under the water and the whole apparatus should be sealed up, doesn't have to be extremely well sealed, you do want the yeast to ferment the sugars you put in the mix, and that the veg leaks out to go all the way to vinegar.
the vinegar that is formed is very mild, in any case, salt is the main flavour you will observe.
better [connected]
yes we already know that.
we also know that Trump's uncle presided over suppressing his entire life's work as well.
i spent a year there in 2004. i can't imagine going there now with that jacinta P smoking ardern in such a senior position.
if they are needing to keep importing people that should be a red flag that people are leaving in large numbers and not having children, which should be a warning to any sane human being.
for the most part, it's a great razor for deciding who you want to have as friends.
another one that is good is learning about cult brainwashing techniques, hypnosis, mind control and psychological manipulation. once you see that doozy you'll be quite happy to not have many social connections anymore, and bitcoiners are mostly not manipulators, especially not the ones you meet irl at meetups. the scummy ones are mostly online harvesting attention.
every time i walk along the path to the supermarket in the heat of the day i keep worrying they will walk under my feet.
chilli without beef is from Satan himself, directly, one of his most prized inventions.