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Joined 1 year ago
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Cake day: July 25th, 2023

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  • So, here’s a thought to mull over.

    Most crimes committed with firearms are pursuant to drug trafficking. Gangs fight other gangs to control drug territory, because it’s extremely lucrative. When I lived in Chicago, the gangs were hyper-local; the police had dismantled the leadership of the large gangs, leading to the fracturing of the gang structure, and creating more, and smaller gangs, all fighting over turf, and where and to whom they could sell drugs.

    When you move that off the streets and anonymize all of it, you remove the motivation to commit violent acts. A gang on street A is no longer competing with a gang on street B for customers; now they might be competing with someone across the country, or in another country entirely. Not only that, but you de-motivate adulteration of drugs; if you sell low-purity trash, or cut your percs with fent, your customers now have a plethora of other options to try.

    The Silk Road made drugs and the drug trade safer for everyone. If this had become the norm, instead of p2p sales, we could have seen significant drops in violent crimes associated with the drug trade.





  • I don’t know if this will actually pan out the way that they imply in the title; armor needs to have a lot of different characteristics in order to be practical. As in, resistance to heat and cold, resistance to acids, alkalines, petroleum distillates, salts, UV, and oxygen, and also resist deformation. Multiple materials have displays significant promise for armor, but had a very short lifespan in real-word conditions. For instance, there was a material trademarked as Zylon that was supposed to be better than Kevlar, and it was used extensively by Second Chance (a body armor company); several cops were killed when their armor failed, and the armor failed because of exposure to sweat and ambient heat.

    Yeah, this is a super cool development, but remember that everything that comes out at this stage is hype.


  • You can safely cook chicken to be medium rare, buuuuuuuuut only via sous vide. You would need to get it up to at least 140F, and then keep it there for between 30 and 360 minutes, depending on how thick the piece of chicken is.

    Personally, I would not want to. I enjoy beef carpaccio and steak tartare, i enjoy some sushi and sashimi, but poultry and pork, IMO, should be cooked.