Syun

This exactly. And with this conflict in particular, question everything you read and take every step you can to find the truth. If you hew strictly to what’s true, you’re never wrong, that’s the beauty of it.

Also, in this one, you gotta learn a good bit about local and regional history, and the religions as well. This is essentially a sectarian conflict framed as a fight over territory. And with the daily news, my god. I clicked on one link where the headline was “Scholars find evidence of genocide in Gaza”, and the substance of the article was actually about how the evidence in question was falling apart under the weight of independent review and single source reporting that came from Hamas. You really have to put the work in to get to the facts.

• Morrowind
• Chrono Trigger
• The full motion Afterburner arcade machine (that thing was so much fun)
• A link to the past
• Tetris

No, putting them together is correct. If you’d done a cursory search for connections between it and the MB, you’d know this. Nothing Texas is doing has to work on me, I’ve been aware of this connection for years.

https://en.wikipedia.org/wiki/Council_on_American–Islamic_Relations

There was another great link about this that I saw recently, and I thought I’d bookmarked it but apparently not.

As for my “most muslim countries” misstatement, solid hit. It was late and I wrote that in a hurry. I meant most middle eastern countries, and specifically the MB. The Egyptian Military overthrew Mohammad Morsi because the people had just elected an Islamist government run by the MB, who have long been banned there, for example. The fact that they’re widely known to use CAIR as their US front group, moving money through subordinate entities into our political races, they’re an honest to goodness problem. I encourage you to look into it on your own terms, because the more you look, the worse it gets.

No, a guarantee of citizenship without actually going through the process of vetting people? Just “we casually tossed you, not having done our job, so this time we’ll not do our job a second time” is a pretty terrible policy, not to mention horribly unjust to everyone waiting in line. I worked with a guy who’d spent 17 years on the process to get his sister over to the US. Hearing about all the troubles he had, even as a citizen, trying to sponsor her and do things the right way and his frustration at the politicians wanting to just let people in ahead of her gave me a little more perspective on the whole process and what’s just.

Besides, if they go through the process and become citizens, there’s no revoking it anyway.

When you dig into the MB and CAIR, it’s actually mind boggling that they have any leeway in the US at all. They’re banned in most muslim countries for being terrorists, FFS. I expect that just because Abbott did this, people are going to be coming to their defense… out of sheer ignorance.

I figure that if you can drink and smoke while you play it without any real impairment of performance, it’s not a sport. It’s a game.

I thought that up to annoy golfers, but honestly I think it’s a fair yardstick.

“Most Americans sound so freaking DUMB”, says the guy who doesn’t know what the fuck he’s talking about, and shows his rank ignorance so very confidently.

A human toe.

Are you talking about Animal free “meat”, like impossible burgers, or are you talking about actual lab grown meat? I’m not aware of lab grown meat being on the shelves yet, and animal free meat options isn’t the same thing as lab grown meat.

From what I’ve read in a few places, and this really does make sense, it’s one thing to grow a vat of animal derived proteins, but all you have at that point is basically goo. That has to be processed into “muscles”, which is a process of creating long chains of these proteins and bundling them. Then there’s the question of fat: what is that process? You can’t just add some oil and think it’s going to actually be analogous to fatty layers, and lipid cells have to be arranged into, I dunno, rinds? Blobs for “ground beef”, I guess, but you see what I mean.

I think this is as neat an idea as anyone does. And I can ask you the same question: any data to support the idea that I’m wrong? Everything I’ve read about this that goes into any amount of detail talks about the difficulties of actually processing this into something that resembles meat as we know it. I have seen absolutely nothing, and I’ve looked, to suggest that there’s been any kind of meaningful success in making these protein slurries into anything we’d call meat. I’d imagine that ground meats would be the obvious first thing to come to market, that’s gonna be the easiest thing to do. But a steak? Boy, color me skeptical. The other thing that I would imagine would be a difficult thing to replicate is going to be flavor. The animals we eat get their flavors in large part from how they’re fed and raised. Chickens in the US haven’t got the flavor of chickens in Europe, for example. Or a domesticated turkey vs a wild one. There are high grade steaks that you can get and when you see the fat caps, you can see a difference in color due to the cow’s diet. How do they control for that? How do they create these proteins and make them flavorful? Will simple nutrient baths do that? Is there more to it than that? What will the B vitamin content be, and where will that come from? Will it be more bioavailable to the eater? Will it be premethylated, or will people with methylation problems in their livers not be able to effectively get those B vitamins from these meats? How will all of that effect cost?

Everything I understand about this is that while they can grow the proteins, the food engineering that it takes to make a piece of meat that will be able to compete with meat from the hoof is a way off, and that we’re a long way from this being cheap.

I’d bet that the first lab meats we see coming to market are going to be gooey and bland. I’m imagining ground turkey but worse. And I’d be happy to be wrong, but I don’t expect that making meats that are actually analogous to “real” meat is going to be a process of fast iteration. I was around for the beginning of the meat substitutes that came along in the 80s and they were DIRE. And there’s nothing to suggest that the processes they’ve discovered for texturing plant based mock meats can be applied to this lab grown meat goo. Everything I’ve read, and it all makes logical sense to me, suggests that this is going to take a long time to become actually appealing to the masses just because of the pretty substantial food engineering problems that it presents.

My guess is that it’s going to end up being its own thing, more like the “mock duck” and things you can get in cans. Bite sized pieces. I’ll be happily surprised if they can grow a steak in a lab within my lifetime.

How unnecessary. Lab grown meat will fail to sell and be dropped from stores all on its own merits.