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  Kalwejt - The Bada$$ Mod
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Tender Branson
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« on: March 23, 2019, 10:52:51 am »

***

This is the Atlas Forum, interfacing humanity, representing every race, color, creed, and persuasion, that DAVE, no matter how he is worshipped, chose, in His infinite wisdom, to deposit here, in the cultural nexus of the Internets.

More than 6.000 users post and work here, and like any other place anywhere, there are those who have it and those who want it.

Those who have it, enjoy it, no matter how they got it. Those who want it, can get it by attempting to better themselves in a sympathetic community populated by decent citizens cheering them on.

Or else, they can try to take it the easy way.

Because even in the Internets, from time to time, some halos slip.

That's where I come in, doing my job to the best of my ability on a daily basis.

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Cath
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« Reply #1 on: March 23, 2019, 11:38:01 am »

Your mixing up of decimal points and commas in numbers is infuriating.
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Blind Jaunting
Kalwejt
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« Reply #2 on: March 23, 2019, 11:41:50 am »

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« Reply #3 on: March 23, 2019, 12:08:55 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?
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Cath
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« Reply #4 on: March 23, 2019, 12:38:16 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?

It still defies all sense.
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Tender Branson
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« Reply #5 on: March 23, 2019, 12:50:51 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Nope.
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Chateaubriand Pact
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« Reply #6 on: March 23, 2019, 12:55:20 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?

Europe is an infuriating place.
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Blind Jaunting
Kalwejt
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« Reply #7 on: March 23, 2019, 02:40:32 pm »

I think Tender mistyped the title. He probably intended to write "Kalwejt - The Badaᛋᛋ Mod".
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Southern Senator North Carolina Yankee
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« Reply #8 on: March 23, 2019, 03:55:40 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?

It still defies all sense.

Cath versus the whole of Europe.

My money is on Cath.
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AP
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« Reply #9 on: March 23, 2019, 04:05:55 pm »

A doughnut (British English) or donut (American English) is a type of fried dough confection or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.

Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped ("doughnut holes"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.

The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves, cream, custard, or other sweet fillings. Alternatively, small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a sugar icing, spread with icing or chocolate on top, or topped with powdered sugar or sprinkles or fruit. Other shapes include rings, balls, flattened spheres, twists, and other forms. Doughnut varieties are also divided into cake (including the old-fashioned) and yeast-risen type doughnuts. Doughnuts are often accompanied by coffee purchased at doughnut shops or fast food restaurants, but can also be paired with milk.
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Blind Jaunting
Kalwejt
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« Reply #10 on: March 23, 2019, 04:13:28 pm »

I have no objection of turning this thread into a depository for recipes and culinary info.
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AP
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« Reply #11 on: March 23, 2019, 04:16:06 pm »

I have no objection of turning this thread into a depository for recipes and culinary info.
You are woke. I am proud
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Lechasseur
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« Reply #12 on: March 23, 2019, 04:54:53 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?

In French speaking Europe you use a space instead of a period.

For example I'd write 6.000 for you or 6,000 for an American as 6 000 (or here as it's below 10 000, 6000 works as well).

But I think France and Austria are the same in that 6,000 (with a comma) means 6 for us lol
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Lechasseur
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« Reply #13 on: March 23, 2019, 04:56:45 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?

Europe is an infuriating place.

Nah, it's one normal place
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Lechasseur
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« Reply #14 on: March 23, 2019, 04:57:13 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?

It still defies all sense.

Nah, it makes perfect sense
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tack50
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« Reply #15 on: March 23, 2019, 05:16:46 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?

In French speaking Europe you use a space instead of a period.

For example I'd write 6.000 for you or 6,000 for an American as 6 000 (or here as it's below 10 000, 6000 works as well).

But I think France and Austria are the same in that 6,000 (with a comma) means 6 for us lol

I think the space is what international associations use?
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Blind Jaunting
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« Reply #16 on: March 24, 2019, 12:24:02 pm »

Because Tender showed me proper deference, I'll take him off my list for now, which of course means someobody else is one step closer to the chopping bloc.
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Snowguy716
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« Reply #17 on: March 25, 2019, 11:16:47 am »

the real answer here is that when posting numbers between 1000 and 9999 you do not need a comma or dot.

A space is the officially encouraged notation for scientific use.

In any case, this should be subject to constant debate in all of tenderís threads.

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Former President Weatherboy1102
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« Reply #18 on: March 25, 2019, 11:29:36 am »

A brick is building material used to make walls, pavements and other elements in masonry construction. Traditionally, the term brick referred to a unit composed of clay, but it is now used to denote any rectangular units laid in mortar. A brick can be composed of clay-bearing soil, sand, and lime, or concrete materials. Bricks are produced in numerous classes, types, materials, and sizes which vary with region and time period, and are produced in bulk quantities. Two basic categories of bricks are fired and non-fired bricks.

Block is a similar term referring to a rectangular building unit composed of similar materials, but is usually larger than a brick. Lightweight bricks (also called lightweight blocks) are made from expanded clay aggregate.

Fired bricks are one of the longest-lasting and strongest building materials, sometimes referred to as artificial stone, and have been used since circa 4000 BC. Air-dried bricks, also known as mudbricks, have a history older than fired bricks, and have an additional ingredient of a mechanical binder such as straw.

Bricks are laid in courses and numerous patterns known as bonds, collectively known as brickwork, and may be laid in various kinds of mortar to hold the bricks together to make a durable structure.
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Snowguy716
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« Reply #19 on: March 25, 2019, 12:31:44 pm »


A mountain is a large landform that rises above the surrounding land in a limited area, usually in the form of a peak.[1] A mountain is generally steeper than a hill. Mountains are formed through tectonic forces or volcanism. These forces can locally raise the surface of the earth. Mountains erode slowly through the action of rivers, weather conditions, and glaciers. A few mountains are isolated summits, but most occur in huge mountain ranges.

High elevations on mountains produce colder climates than at sea level. These colder climates strongly affect the ecosystems of mountains: different elevations have different plants and animals. Because of the less hospitable terrain and climate, mountains tend to be used less for agriculture and more for resource extraction and recreation, such as mountain climbing.

The highest mountain on Earth is Mount Everest in the Himalayas of Asia, whose summit is 8,850 m (29,035 ft) above mean sea level. The highest known mountain on any planet in the Solar System is Olympus Mons on Mars at 21,171 m (69,459 ft).
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AP
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« Reply #20 on: March 25, 2019, 02:14:40 pm »

Heating, ventilation, and air conditioning (HVAC) is the technology of indoor and vehicular environmental comfort. Its goal is to provide thermal comfort and acceptable indoor air quality. HVAC system design is a subdiscipline of mechanical engineering, based on the principles of thermodynamics, fluid mechanics and heat transfer. "Refrigeration" is sometimes added to the field's abbreviation, as HVAC&R or HVACR or "ventilation" is dropped, as in HACR (as in the designation of HACR-rated circuit breakers).

HVAC is an important part of residential structures such as single family homes, apartment buildings, hotels and senior living facilities, medium to large industrial and office buildings such as skyscrapers and hospitals, vehicles such as cars, trains, airplanes, ships and submarines, and in marine environments, where safe and healthy building conditions are regulated with respect to temperature and humidity, using fresh air from outdoors.

Ventilating or ventilation (the V in HVAC) is the process of exchanging or replacing air in any space to provide high indoor air quality which involves temperature control, oxygen replenishment, and removal of moisture, odors, smoke, heat, dust, airborne bacteria, carbon dioxide, and other gases. Ventilation removes unpleasant smells and excessive moisture, introduces outside air, keeps interior building air circulating, and prevents stagnation of the interior air.

Ventilation includes both the exchange of air to the outside as well as circulation of air within the building. It is one of the most important factors for maintaining acceptable indoor air quality in buildings. Methods for ventilating a building may be divided into mechanical/forced and natural types.
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Ninja0428
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« Reply #21 on: March 25, 2019, 02:27:27 pm »

Random-access memory (RAM /rśm/) is a form of computer data storage that stores data and machine code currently being used. A random-access memory device allows dataitems to be read or written in almost the same amount of time irrespective of the physical location of data inside the memory. In contrast, with other direct-access data storage media such as hard disks, CD-RWs, DVD-RWs and the older magnetic tapes and drum memory, the time required to read and write data items varies significantly depending on their physical locations on the recording medium, due to mechanical limitations such as media rotation speeds and arm movement.

RAM contains multiplexing and demultiplexing circuitry, to connect the data lines to the addressed storage for reading or writing the entry. Usually more than one bit of storage is accessed by the same address, and RAM devices often have multiple data lines and are said to be "8-bit" or "16-bit", etc. devices.

In today's technology, random-access memory takes the form of integrated circuits. RAM is normally associated with volatiletypes of memory (such as DRAM modules), where stored information is lost if power is removed, although non-volatile RAM has also been developed.[1] Other types of non-volatile memories exist that allow random access for read operations, but either do not allow write operations or have other kinds of limitations on them. These include most types of ROMand a type of flash memory called NOR-Flash.

Integrated-circuit RAM chips came into the market in the early 1970s, with the first commercially available DRAM chip, the Intel 1103, introduced in October 1970.[2]

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Former President Weatherboy1102
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« Reply #22 on: March 25, 2019, 02:27:38 pm »

Dennis Mark Prager (/ˈpreɪɡər/) (born August 2, 1948)[1] is an American nationally syndicated conservative radio talk show host and writer. Born into an Orthodox Jewish family, his initial political work concerned Soviet Jews who were unable to emigrate. He gradually began offering more and broader commentary on politics. His views generally align with Social conservatism. He founded PragerU, an American non-profit organization that creates videos on various political, economic, and philosophical topics from a conservative perspective.

Dennis Prager was born in New York City to Hilda Prager (nťe Friedfeld; 1919Ė2009) and her husband, Max Prager (1918Ė2014). Prager and his siblings were raised in a Modern Orthodox Jewish home. He attended the Yeshiva of Flatbush in Brooklyn, New York, where he befriended Joseph Telushkin. He went to Brooklyn College and graduated with a major in history and Middle Eastern Studies. Over the next few years he took courses at the Columbia University School of International and Public Affairs and at the University of Leeds; he then left academia without finishing a graduate degree. After he left graduate school, Prager left Modern Orthodoxy but maintained many traditional Jewish practices; he remained religious.[1]


Prager speaking at the California Capitol Building in 2008.
In 1969, while he was studying in England, he was recruited by a Jewish group to travel to the Soviet Union to interview Jews about their life there. When he returned the next year, he was in demand as a speaker on repression of Soviet Jews; he earned enough from lectures to travel, and visited around sixty countries.[2] He became the national spokesman for the Student Struggle for Soviet Jewry.[3]

The start of Prager's career overlapped with a growing tendency among American Jews, who had been staunchly liberal, to move toward the center and some to the right, driven in part by the influx of Jews from the Soviet Union.[4] In 1975, Prager and Telushkin published an introduction to Judaism intended for nonobservant Jews: The Nine Questions People Ask About Judaism, which became a best-seller. Among the questions addressed in the text were: how does Judaism differ from Christianity, and can one doubt the existence of God and still be a good Jew, and how do you account for unethical but religious Jews?[1][5]

Prager supported Jimmy Carter in the 1976 US presidential election.[6] Prager ran the Brandeis-Bardin Institute from 1976 to 1983; Telushkin worked with him there.[1] It was Prager's first salaried job.[2] He soon earned a reputation as a moral critic focused on attacking secularism and narcissicism, each of which he said was destroying society; some people called him a Jewish Billy Graham.[2]
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« Reply #23 on: March 25, 2019, 03:30:01 pm »

Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They are usually leavened by baking powder

History

Native Americans had been using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the English Southern Colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a "cornerstone" of the cuisine of the Southern United States. Cornmeal is produced by grinding dry raw corn grains. A coarser meal (compare flour) made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (an alkaline salt), which loosens the grain hulls (bran) and increases the nutritional value of the product (by increasing available niacin and available amino acids). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, posole in Spanish, also is ground into masa harina for tamales and tortillas. This ancient Native American technology has been named nixtamalization. Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to alcoholic beverages (such as Andean chicha). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different formsóhigh-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.).

Types of cornbread

Cornbread is a popular item in Southern cooking enjoyed by many people for its texture and aroma. Cornbread can be baked, fried, or (rarely) steamed. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.

Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. In parts of the southern and southwestern United States, cornbread, accompanied by pinto beans, has been a common lunch for many people. It is still a common side dish, often served with homemade butter, chunks of onion or scallions. Cornbread crumbs are also used in some poultry stuffings; cornbread stuffing is particularly associated with Thanksgiving turkeys.

In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used. Cornbread is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In Texas, Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeŮo peppers and topped with shredded cheese. Cornbread is typically eaten with molasses in the southern states and with butter and honey in the northern states of America.

Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and is usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves.

A slightly different variety, cooked in a simple baking dish, is associated with northern U.S. cuisine; it tends to be sweeter and lighter than southern-style cornbread; the batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version.

Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.
Cracklin' bread

A primarily Southern dish consisting of cornbread with pork cracklings inside. It can be prepared with any method but a skillet is most common as it allows for making the cornbread crispier.
Corn pone

Corn pone (sometimes referred to as "Indian pone") is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and cooked in a specific type of iron pan over an open fire (such as a frontiersman would use), using butter, margarine, shortening, or cooking oil. Corn pones have been a staple of Southern U.S. cuisine, and have been discussed by many American writers, including Mark Twain.

In the Appalachian Mountains, cornbread baked in a round iron skillet, or in a cake pan of any shape, is still referred to as a "pone" of cornbread (as opposed to "hoe cakes," the term for cornbread fried in pancake style); and when biscuit dough (i.e., "biscuits" in the American sense of the word) is occasionally baked in one large cake rather than as separate biscuits, this is called a "biscuit pone."

The term "corn pone" is sometimes used derogatorily to refer to one who possesses certain rural, unsophisticated peculiarities ("he's a corn pone"), or as an adjective to describe particular rural, folksy or "hick" characteristics (e.g., "corn pone" humor). This pejorative term often is directed at persons from rural areas of the southern and midwestern US. A character in the Lil' Abner comic strip, General Jubilation T Cornpone, was a mythical Civil War general from Dogpatch known for his retreats and imputed cowardice. President John F. Kennedy's staffers, who were mostly Northeastern Ivy League elites, openly mocked Texan Vice President Lyndon B. Johnson's rural speech patterns, referring to Johnson behind his back as 'Uncle Cornpone' or 'Rufus Cornpone'.

Hot water cornbread


Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil, and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These small (3-4" diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

Johnnycakes

Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.
Hushpuppies
Main article: Hushpuppy

A thicker buttermilk-based batter that is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeŮos. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside.
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RINO Tom
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« Reply #24 on: March 25, 2019, 04:01:18 pm »

Your mixing up of decimal points and commas in numbers is infuriating.

Isnít that how it is in most of Europe lol?

It still defies all sense.

Nah, it makes perfect sense

I mean, I have to agree with Cath here.  "," for numbers above 999 and "." for decimals is just a lot cleaner.
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