Topic: Wall Observer BTC/USD - Bitcoin price movement tracking & discussion - page 7603. (Read 26720873 times)

#bitcoin 2012-2016 vs 2016-2020

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By the way, my 20k^-th post, here... I will take a few hours break from posting to reminisce - also, note that I seem to be catching up to ChartBuddy.  Just another 1,804 more posts, and ChartBuddy and me will be "even Steven," absent Richie_T firing ChartBuddy back up, just to spite me (trying some reverse psychology, here.. Don't tell Richie_T).

How come i get so confused about those github posts?  I was trying to figure out when the post was posted or if it was edited, and I cannot see that information.  Is there a way to see the dates of posts?  I am not a member on github.  Would I see that information if I were a member?

The paper appears to have been published in JAMA, Journal of the American Medical Association.
https://jamanetwork.com/journals/jama/fullarticle/2698492

JAMA currently has an Impact Factor of 51.3 (whoah!). For comparison, Science is 40, and Nature is 43. In order to maintain that kind of factor they have to publish pretty well peer-reviewed stuff.

So please stop it with the "you all know that they are out there" and either post peer reviewed facts or concede. Reality exists man, I really recommend living by it even when it is at odds with your person opinions/beliefs (as I did with the whole 140mph being safe thing).

(Note: A totally fair argument would be "I don't give a fuck if people die, I want my guns!". Use that instead if that's what you really mean)

https://bitcointalk.org/index.php?action=stats

JJG in the Top 10

I see your efforts & I raise you multiple gold medal winning, world champion Jutta Leerdam, Dutch speedskater.

We’re going to have to ask the dutch guys about this girl. How did I not know about her before today

I see your efforts & I raise you multiple gold medal winning, world champion Jutta Leerdam, Dutch speedskater.

pfft. I bet I'm much faster than she is.

After an exhaustive search of awesome asses, I've concluded: speedskating.

Hahaha hilarious! Where's Bawb though? 

I believe that most of us are doing this from a "caring" place, and reminds me of this:

When I was talking about French cuisine, I was talking about Classic French Cuisine, not that disgusting aberration called Nouvelle Cuisine.
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Your impression is bang on for Nouvelle Cuisine. It's basically a scam perpetrated by restaurants to rip off their patrons. They start with the cheapest ingredients, calling them locally-grown and seasonal, reduce or completely omit more expensive ingredients like butter, cream, foie gras, veal, etc., and then reduce preparation time to save labor costs and kitchen overhead.

They don't take any care in presentation, Instead of carefully arranging foods according to shape and color, everything is piled up in a heap in the middle of the plate, leaving large areas of empty plate exposed. They may try to make up for it by quickly slapping on an inexpensive decoration or two, like a kiwi slice or a couple of un-chopped (more laziness) chives.

Portions are indeed ridiculously small. Even if they were properly arranged aesthetically, they might not fill the plate. Gotta make sure you have lots of room for overpriced desserts and those aforementioned overpriced wines.

It's all about maximizing profit.
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The Classic French Cuisine I'm talking about is the cuisine of Marie-Antoine Careme and Auguste Escoffier, a time-honored  tradition developed over the centuries with the emphasis on creating the finest dishes, despite higher ingredient and preparation costs. It was the food of royalty and wealthy industrialists. Quality was the number one consideration.

Rich stocks were simmered from roasted veal knuckle bones with carefully selected vegetables and carefully matched herbs. Roux was cooked carefully to just the right color for the best flavor. Marinades were blended with care. Meticulous hand preparation was used to bone, stuff, glaze, and trim meats for presentation.

Foods were carefully laid out with careful consideration given not only to appearance but also to aroma and temperature. Sauces were not hidden underneath the meats to try to make the small portions look bigger, but served on top of them to preserve warmth and also to distill the essential oils of the garnishes directly to the diners' noses.  Garnishes were used primarily as aroma enhancers, not decorations. The foods themselves were used as decoration.

Portions were large enough that dinners often took hours to eat. Needless to say this was not conducive to maximizing restaurant profits. They needed fast food, whip it up fast, get 'em in and out the door fast. Thus Nouvelle Cuisine was born.
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5 of the 9 great cuisines I listed had their roots in Classic French Cuisine.

Nouvelle Cuisine made its debut on the maiden flight of the Concorde. How fitting. Small portions, fast preparation, short meal time. Basically it's airline food.
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Think about the difference between traditional English and French cooking:

The English boil all the flavor and nutrition out of food, throw away the flavorful, nutritious water and serve the washed out food.

The French boil all the flavor and nutrition out of the food, throw away the washed out food, and add the flavorful, nutritious water to more fresh flavorful, nutritious food and serve it.

Which will be more flavorful and nutritious?

Meh. Cobra just being edgy for the sake of presenting some edge. As is their wont.

When's the last time you honestly valued their opinions?

JJG should feel honored that they actually read his entire response though.