^^^

Here's a picture of an amusingly shaped potato to help take your mind off it.

Ghana fought really well!

https://youtu.be/BR5XZGbqzVE

im not a 16 year old maniac anymore ( Subconciously lights the fuse ) 🤣🤣 : Huh, interesting 🤣🤣🤣

🤣

That sounds amazing. Now I have to cook another bird with your recipe for Christmas. Putting that in my to-do list. Right now is a good time to mention I wish there was a favorites function for Bitcointalk posts.


They usually grow in the dumpsters behind Gender Transition Centers.

interesting paper evidencing the reality and role of hodlers.

https://www.zerohedge.com/crypto/retail-hasnt-sold-despite-crypto-crash-bitcoin-hodling-hits-record

A story: In 2007-2008 RE prices were collapsing and PTB probably 'engineered' a sharp spike in oil price to counteract and stave off deflation.
You can look at the oil charts back then, they are very informative (from $60 in Jan 2007 to $140 in June 2008).
If this thesis is correct and RE prices decline by at least 20% globally next year, this ought to put assets held by banks in a pickle, yet again.
They can't go the same route as in 07-08 (increasing energy prices) because right now it would favor the 'wrong' crowd, right?

So, which assets they will try to push up?
It can't be stocks or bonds because of high interest rates (assuming that they can't lower those yet).
Then what?
The only candidates from my perspective are PM (gold mostly) and bitcoin (maybe other coins as well).

At the risk of sounding "thermodynamically challenged", I would always have assumed that stuffing a turkey or chicken prior to cooking wouldn't really have much of a negative effect, in terms of bacteria. Surely (and don't call me Shirley), if bacteria from the meat were to soak into the breading [sic], the bacteria would still end up being killed since the entire contents of the oven would then be spending several hours at 180C (or whatever).

However, I know little about this and would like to be enlightened for future (Christmas dinner) knowledge. I wouldn't like to poison anybody (unknowingly).

A guess would be air does not insulate well against heat.

So the empty cavity allows the oven's heat to get inside and cook the bird's insides quicker.

A lot has to do with your cooking method for a big 10 kilo or 22 pound bird vs a 13 pound bird.

You may need to keep bird on the heat of 325 or 350 f for an extra 45 minutes which will dry out the breast meat.

say 6:45 not 6:00 even. Also if the bird is not fully defrosted you can have time issues and dry out the breast meat.

Of course you can spatch-cock that mother fucker which turns around all the rules of time and temp.

Better yet deep fry the bastard but you have to be sure the bird is thawed or hot oil will fly every where