I used to follow /r/watchPeopleDie, so I've seen so many videos of people dying. Not many are anywhere near this bloody
Funny that Australia has the reputation for dangerous animals. Our snakes don't attack humans (the only people who get bit are snake handlers) our largest predator outside the tropics is a dog. We do have crocodiles up north but you're not allowed to shoot them in self defence
30-06. A WW1 bullet, from before they decided faster, lighter bullets worked better.
It's similar to the miss against Trump, just missing in a more successful direction
Tldr: aldi, Coles, Woolworths in NSW and Vic will or are accepting soft plastics for recycling similar to the old redcycle system
Mint is pretty popular and that's not much other than reskinned Ubuntu
I have always told my team "remember that last piece of work? Add an appropriate fudge factor to this estimate to deal with those sort of problems"
There's usually a last one, if not there'll be one I can call by name
Allow a 100:1 wall clock to CPU/brain rate
It's no secret that a lot of doctors are terrible at their jobs too
With world conversion errors I recommend you ignore them, break out of place blocks, replace badly placed ones, and carry on.
The bug is probably in the world conversion tool and will probably never be fixed as it probably isn't getting much use
I guess one good tern deserves another
Ingredients
- Ruminant meat, I used beef
- Rendered fat from the same, I used suet
Method
- Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
- Dehydrate the meat until it is so dry it can be broken into pieces
- Grind, smash, or blend the dried meat to add small as practical
- Weigh the dried meat
- Weigh out the same weight of rendered fat into a microwave or heat proof container
- Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I'm doing more than 1 kg
- Put the dried meat in a suitably sized mixing bowl
- Add the melted fat to the meat, mix well with a wooden spoon
- Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten
#Pemmican
Ingredients Beef, sliced thin for easy drying 1.2kg Tallow (made from suet) 1.2kg
Equipment
- A method of making thin slices of meat - My butcher cut mine up
- A dehydrator. I have had success with a cheap round one, and an expensive box one. The key is ability to hold a temperature. I prefer commercial driers over home made as they provide a reasonably sanitary environment. Higher temperature = faster drying, but higher temperature = less vitamin C
- A method of making the meat into tiny pieces. I used a food processor. Feed it slowly, meat is harder than most of the stuff it cuts
- A method of melting sufficient tallow. My dehydrator holds just over a kilo of meat, which means just over a kilo of tallow. I used a glass mixing bowl
- A large enough mixing bowl to mix in - mine pictured below is an enormous steel salad bowl 34cm across
- Something to mold the pemmican in, I use a large casserole dish lined with grease proof paper
Method
- Dry the meat. This can take a while. I'd love to know how hot I could take this without destroying too much vitamin C. I ran it at 30 degrees C
- Wait. I waited a week. Maybe 4 days would have been enough. The dryness you're looking for is where the meat cracks instead of bending
-
Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.
-
Blend the meat to powder. I used a food processor, with about a third of a slice being fed at time, emptying it into the mixing bowl after every 300 grams or so.
- Weigh your blended meat. Weigh out the same amount of tallow
- Melt the tallow at as low a temperature as you can. That's about 50°C. I used the microwave for this as I didn't want to dirty my double boiler. I ran it 1 minute at a time for about 3 minutes, stirring and measuring the temperature each time. Tallow melts at about 50°C
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Combine. This works just like making cake batter. Make a well in the mound of blended meat, pour in the tallow. Mix with hands or wooden spoon until all the meat is saturated.
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Mold it. I line a container with grease proof paper. I haven't tried a teflon lined container, though that could release the pemmican easily. Press the pemmican into the mold, I use a steel spatula to flatten the top.
- Let it cool. In the fridge or on the bench. Before it goes hard, but after it has set a bit, cut it into portions. I cut mine into 16 pieces averaging 140g each.
Package it in glass, paper, or foil. I used foil and packaged each two together
- Clean up. As the cook you get to eat the pemmican left in the mixing bowl
Summary (2 minute read): https://faseb.onlinelibrary.wiley.com/doi/abs/10.1096/fasebj.27.1_supplement.127.4
Linked to the title is the full study. Image is figure 2 from the study.
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He brought words to a gun fight