236100+ entries in 0.076s
mircea_popescu: considering how the entire subculture is composed of nothing but "transhumanists"
mircea_popescu: and dealing in sub-million units is really like proposing to settle differences by wager of battle, "except let's use styrofoam weapons". totally dude, rad.
mircea_popescu: "donation to charity" is what rich people do to make poor people think something happened.)
mircea_popescu: (for poor people reading : "donating to a charity" = tax deduction = you didn't actually spend anything. because say my company has made 1mn revenue this year, and my tax accountant is bs so i have to pay like 120k in tax. if i donate 100k to a charity and pay 30k ish im all done. so therefore - whether i lose this bet or not decides whether i write a check to x or to y, not whether i write the check at all.
mircea_popescu: what's with the charity bs and what's with the sub million bs. is this the new jersey memorial golf circuit ?
mircea_popescu: (also, 32 bit os should work on 64 bit hardware, compatibility mode)
mircea_popescu: danielpbarron don't worry, you also put 64 bit on the 32 bit arm.
mircea_popescu: moldavian count. famous pop singer of the 20s. after which, took up clay pigeon shooting, and became world champion 4ever.
mircea_popescu: <PeterL> I've also wondered what would happen if we implanted chloroplasts in our skin, just live off sunlight? << toxic epidermal necrolysis much more likely./
mircea_popescu: PeterL but geneticists have am uch better idea of what goes into phenotypes.
mircea_popescu: moreover, the variety of bacteria is actually staggering.
mircea_popescu: not that i'm contesting the importance and corectness of whatever, maillard, what have you. but nobody who looked at the matter seriously is claiming the problem to be even described
mircea_popescu: the vinegar thing is an industrial product and at best cattle feed.
mircea_popescu: pickes are cucumbers fermented in a saline solution in the dark and cool.
mircea_popescu: at any rate : most actual foodstuffs, such as pickles, cheeses, cured and aged meats etc aren't even flora-enumerated, in the sense that we don't even really know what all grows on them
mircea_popescu: if you had a cistern to run through, and a few years and an infinity of budgets, you maybe could get something sorta usable some of the time. which is about wheree it is.
mircea_popescu: PeterL no, you can't actually, because a glass is not enough sample.
mircea_popescu: your competent oenologist can usually spot the year and most of the time the vineyard. not the region mind. the vineyard.
mircea_popescu: nubbins` sure, soime cases are more advantageous than others. now go distinguish a glass of wine from another glass of wine, chemically.
mircea_popescu: human taste is sensitive to ppb in some lines. smell easily to ppm.
mircea_popescu: nubbins` this "chemically the same molecule" ... i can distinguish peppers and capsein.
mircea_popescu: PeterL didn't we have the discussion with the complexity of aminoacids ?
mircea_popescu: pretty much the only thing chemistry describes about food is that it has no hope in hell of describing it, and here's some alternatives that 90% of people can't distinguish
mircea_popescu: <PeterL> I would say most of food is pretty well described by chemistry already << you have no idea.
mircea_popescu: <jurov> guess they hope to sell mining equipment with the key baked in << wouldn't this necessarily leak it ?
mircea_popescu: <danielpbarron> to which I ask, why even use a block chain? it's like cloud storage with unneccessary drawbacks << this pretty much
mircea_popescu: According to the 2002/2003 census, 143,167 farms had plum trees bearing fruit covering a total area of 554 km². According to the same census, about 75% of the crop ends up as țuică.
mircea_popescu: but in any case : methanol has significant lower boiling point. which, again, means that even if you start with an equal part mixture, if you distil correctly you take it all out.
mircea_popescu: you know these things get highly traditional / fixated.
mircea_popescu: well i was talking of the traditional process as used, not of whatever random strange one may try.
mircea_popescu: otherwise, properly fermented plums specifically are so and so.
mircea_popescu: but historically, methanol is "wood alcohol". ie, if you try to distil roadkill and old boots, you get a lot of it.
mircea_popescu: jurov there's two things : one, what you use and how you ferment it. two, how you distil.
mircea_popescu: even if you start with a 50-50 mixture, keep the still open at ~75 degrees for half an hour, then you can just let it burn and collect the result.
mircea_popescu: anywya, if memory serves there's a good 10-20 degrees differential between ethanol and methanol boiling points.
mircea_popescu: seeing how one hundred thousand people made their own for decade upon decade without ill effect.
mircea_popescu: they probably tried to "concoct grappa" out of office chairs or something.
mircea_popescu: i think you gotta boil wood before you get crap like that.
mircea_popescu: actually, distilling fermented fruit can not yield methanol. it's ancient and perfectly safe at that.
mircea_popescu: the very notion that the govt would tell you what to do or not do... lol.
mircea_popescu: romania (at least back in the day) was this place where nothing could be banned.
mircea_popescu: so when it's firing time... buncha very drunk dudes that swear they didn't drink a drop
mircea_popescu: most respectable older men run their own stills, and they usually leak and are in basements
mircea_popescu: romania (at least the nw, where i'm from) is all about this particular plum distilate.
mircea_popescu: i suspek that makes me a heavy drinker, at least at the time.