$8 cut of meat with a couple cents worth of spices and this is as good as anything you’d find in a restaurant. 810g of beef belly down to 620g after 48 hours in the sous vide at 72 Celsius. 2 minute sear each side on the bbq to finish. View quoted note →

The bottom is definitely not in. Couldn’t get a clearer sign than Onchain-Kramer saying it is on the slop machine that is @TFTC

The best chance for #BIP110 to get activated is to have the IRGC endorse it and have their miners activate it.

Made an app to follow the #football World Cup schedule on your own timezone. Follow your team(s) schedule and get TV/streaming info for wherever you are in the world.

The Cup

World Cup 2026 TV Schedule — Local Times, Channels | The Cup

Watch every 2026 World Cup match in your local time. All 104 fixtures, 16 venues, 48 teams. Find your country

3 years ago at the suggestion of @ꉓԋҽϝ I bought a sous vide. I’m here to tell everyone on #nostr - take his advice and buy a sous vide! I use mine practically every day. Juicy steaks which just need a minute or two to sear in tallow at the end - perfect every time and makes cooking a 5 minute job from start to table. Way easier and faster. But where it really shines is slow cooking. I’ve been making beef short plate (beef belly) every week for a few months now. Slow-cooked 48 hours and then finished 10 minutes on the BBQ and I think I prefer it to my regular scotch fillets at this point. Did a lamb shoulder recently too and it was incredibly good. The beauty of this is these are much cheaper cuts, more readily available, and you can prepare them restaurant quality at home. No over/under cooking big chunky cuts; consistent, melt-in-your mouth meat every time. Join the Sous Vide Army!

I’m out of the loop. How does Primal censor users and how do people know they’ve been censored? #AskNostr

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Happy Killdozer Day to those who celebrate View quoted note →