Topic: Wall Observer BTC/USD - Bitcoin price movement tracking & discussion - page 7670. (Read 26731826 times)

Relatively speaking, the hash rate drop in 2036 was pretty remarkable as well.

https://twitter.com/blockbain/status/1265333920846888961?s=20


“I JUST STACKED SATS - AND IT FELT SO GOOD” 🎶

 
 https://youtu.be/lQlIhraqL7o

Hitting him from behind with his 10 inch hammer D

How do you like your eggs in the morning?

I like mine fertilised #pizzagirl

https://twitter.com/digitaliknet/status/1265330109554331648

The English do breakfast OK, I do like me a good fry up.

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

Hahaha hilarious! Where's Bawb though? 

X2, I think we are all out.

When replenish I will merit this post for daaaaaaaaaaaaaamn sure

A bottom seller is really worth the flat part of a hand

Please keep this meme in life as a reminder for new n00bs

And therein lies the problem they are manipulating the capped volume with their non backed derivatives artificially inflating the greatest advantage bitcoin has, its scarcity.

allowing shorting without actual purchase of a scarce resource at market price has the same effect as creating coins out of thin air, why the fuck does this fall on deaf ears?


Sorry JJG, I only read the first paragraph.

https://twitter.com/PalmerLuckey/status/1265077232176775168?s=20 and thread



https://www.ntd.com/youtube-automatically-deletes-some-terms-critical-of-chinese-regime_466721.html

You know what we should do is commandeer that rocket that's going up and just bloody leave this poor planet.

Very mindtrust meme like.
Everyone in here gets a go at em for selling all their btc.

I do still think their bctalk account was hacked.

Of course, third-party financial system status quo incumbents are going to put a decent amount of efforts and resources into manipulating bitcoin, and they are also going to create the impression that they can manipulate bitcoin in ways similar to the ways that they have historically manipulated the fuck out of gold, but bitcoin is not gold.

Bitcoin is gold 2.0, and it is way the hell easier to claim possession of your bitcoin as compared to claiming possession of your gold.  It is also easier to say fuck you to custody holders of bitcoin because you can easily transport your bitcoin, verify it and divide it to your likenings.

Even though third-party financial system status quo incumbents are going to create various mechanisms that prevent regular people from claiming and possessing their bitcoin, people can choose not to use those services and buy bitcoin directly or buy bitcoin from services that allow them to either claim possession of their bitcoin or to ensure that services are not double-counting (or triple, quadruple, or various other magnitudes of uple-countenings) their bitcoin with someone else's bitcoin.

So sure, it could take years to sort these matters out and for people to realize that third parties who engage in manipulative practices do NOT deserve to have the same value as either directly holding your bitcoin or being able to directly verify one for one that those third parties are not fucking around with your bitcoin without your permission.

TLDR:   Bitcoin and gold are not the same, and I look forward to a few manipulators to get reckt in the process of attempting to treat them as if they were the same (if I live long enough to see it, because surely manipulators are likely to have some short term successes in fooling peeps)

Good Morning Bitcoinland.

Still having trouble getting back up over $9k I see... $8800USD/$12146CAD (Bitcoinaverage).

Life goes on.


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?

You can’t educate stupid, bro. Just keep doing what we do & we’ll be handsomely rewarded for our patience in the not too distant future. It’s sad but people are going to get REKT on the journey to salvation.

mindrust’s gon’ mindrust

When Bitcoin searches are at an all time high, Elon Musk is giving away Bitcoin again 1000 times an hour on Twitter and a million new Youtube vids pop up with their drivel every week yet STILL the price is doing nothing is when I'll start to believe it.

Until then I believe we're in the same nothing as 2014/15/16. You can pretend it's on a leash when there's no organic enthusiasm.

I don't doubt that it dictates short term moves, but I can't see how it could defeat a genuine upswell of demand.

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?

Yeah, they want the badger tied up with a short leash.