The post is saying that if you delete your account, you lose any control if they restore your posts/comments. There is no "keep deleting" your account, cause that's not what they're potentially restoring.
Oh yeah, the Patriot act was the biggest victory any terrorists could've hoped to gain over the US. People still get offended when I say that our modern security state means the terrorists, at least to some extent, won. They destroyed an important part of the fabric of our society.
Oh yeah, from the article it sounds like the entire town is funded off of high pressure civil asset forfeiture.
The politicians who created the bill to eliminate civil asset forfeiture in Nebraska are idiots though. They didn't notice the loopholes of it still being allowed if there's any suspicion of drugs, or if the amount is over $25k? It's their job, and the job of their supporting staff, to read the bills they're proposing and passing and make sure stuff like this doesn't happen. Saying they're upset it still exists despite their efforts just emphasizes how incompetent they are at passing working laws.
Civil asset forfeiture is a problem in a lot of states, not just Nebraska. Here's a few from Texas, home of a lot of stuff, like some of the fastest growing cities in the US.
This and qualified immunity are the things that really strike me as big, common, root cause issues with policing.
My current hope is to have an induction/gas mix one day. Boiling and simmering and so on are just so much more efficient with induction, but I need to move and slide around my saute pans a lot. This creates two problems.
First is needing to learn a new cooking style since most induction cooktops either can't transmit heat very fast vertically, or turn themselves off if they detect the pan isn't in sufficient contact with the cooktop.
Second is worries I have about the durability of induction cooktops, again with regards to the same sliding and slamming (not too hard, but still) around that happens. Scratches, or even worse, cracks, depending on the exact surface of the induction top would be a huge pain.
An unrelated problem that someone has already pointed out is woks. I have a ridiculous outdoor wok burner already though, that at least solves the indoor air quality problem, at the cost of me hating the summer a little.
Am a programmer, with no real medical knowledge, but I almost laughed out loud in a theater watching a CPR scene once. The person was giving the tiniest little chest compressions you can imagine, standing straight up with their arms out straight in front of them and only really moving like, their forearms. To an adult recipient.
12ft had a few months of being great, but I think they ended up selling out or giving in to legal pressure, and doesn't do anything on several major news outlets anymore
I've been extremely happy with the Nikkor 200-500 5.6, especially with a 1.4x teleconvertor. I see the lens on mpb.com for around $900 if you can stretch that much.
That lens is just barely hand holdable, but I'd go ahead and grab a monopod (I have the Benro MSD46C SupaDupa, and it's great but I'm not 100% in love with it, I'd see what's good on the market this year if I were you) and the Wimberly MH-100 gimbal head. Smallest/lightest/cheapest gimbal head ever, but absolutely capable in every way. This combo works shockingly well for me in almost all circumstances tbh, haven't felt a real need to upgrade it in any way yet.
All these doneness levels really refer to the temperature the steak reached.
Rare: 120-130°F. Bright red center. Fat isn't really rendered yet, meat generally a bit fibrous and slippery. Very juicy.
Medium rare: 130-140°F. Bright pink center. Fat is mostly soft and rendered, meat is a bit firmer now and not as slippery. Still very juicy (possibly more so than rare, depending)
Medium: 140-150°F. Pink/grey center. Fat is very well rendered, some would argue starting to render out a bit too much. Meat is firm, but still somewhat tender. Juicy, but not very.
Medium well: 150-160°F. Almost entirely grey center. Everything is getting quite firm, bordering on hard. Not much "juice" at this point.
Well done: 160°F+. Grey through and through. Very firm, depending on the steak possibly bordering on hard to chew, though that's honestly not very common.
What most people are looking for are their preferred combinations of meat/fat texture, rendering level of fat (how soft/cooked the fat is), and juiciness.
There are other factors that influence all of these aspects other than the cooking temperature, such as salt penetration (salting overnight gives you a firmer, juicier steak), but doneness is a major factor.
The people telling you well done is garbage are spouting a common opinion, but you should feel no shame ordering what you like to eat.
blackout.photon-reddit.com seems to be down for me. Any idea what's up with that, or other places that are visualizing traffic?
I could be wrong, but my understanding from Backblaze data/articles is that if your HDD made it past 1 year, it's probably going to last at least a decade. Drives tend to fail early if they're going to fail.
A warranty warning is fine, though still more obtrusive than I want personally. I haven't lost a disc at all yet tbh, including well over a decade of pretty hard use one several. I've got local parity and cloud backups for when that inevitably changes though.