Yes it is. If it was named after dubya it would be funnier. Still the worst levels of the old testament, but funny, in an ironic, we are all doomed way.
It’s fun to think you’re political opposites are dumb. But in reality the dude did exactly what he and his squad wanted, changing the course of history for decades to come. Yes rove and Cheney did lots but ultimately they all played their role and achieved (terrible) greatness
It looks like they already have two plaintext samples, would they be able to try Vignere keys that result in both plain texts simultaneously? Every other panel was solved with Vignere
Wired did a series of articles about this (before they turned into a shopping site) here is one from 2009. They’re pretty fun to read, including how the NSA may have solved the first three before the CIA. I’m sure that went down well.
I just looked at their homepage for the first time in years. I only counted 8 ‘the best sex toys for every body’ articles (that’s an actual title). So, it seems they are better, not Chris Anderson better though.
Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mould and allowing it to cool, bringing the sugar or fat back into the solution.
Yeah, ain’t nobody got time for that. It’ll melt while i eat it anyways.
It’s mostly a concern if you’re going to sell or gift them. I did this for some time, considering to do it again this Easter - it’s laborious but a nice way to get some quick cash.
I… may or may not have done this with bonbons in the past, and then sold the failures as “gourmet chocolate”. It doesn’t work for chocolate eggs because people want them glossy.
Then the ones that I’m planning for my family will get some drawings in white chocolate, so if those get some bloom I’m leaving them as is.
No, I usually make them a week or so before Easter. However if you screw the tempering up it blooms just like if you stored it for years, and given my humid city it’s really easy to screw it up with condensation water due to the double boiler. (You don’t want to heat the chocolate directly. Seriously. Burnt chocolate is as awful as non-burnt chocolate is delicious.)
tl;dr: There are two types of bloom, sugar and fat. Both result from storing the chocolate wrong, leading to either fat or sugar crystallizing on the surface of the chocolate. And both types influence the texture and taste somewhat but are completely harmless from a health perspective.
Personally I don’t understand how this can happen. Who stores their chocolate long enough?
Its too good to just eat because she wants some chocolate, so it sits there… and sits there… and sits there… while we throw a family block in the trolley each week when we do groceries.
We get so much chocolate at Halloween. I’m not a big candy guy (pastries for me, thank you), and I’m sure as hell not letting my kids have unrestricted access to caffeine and sugar. We almost always have some left when the next Halloween rolls around. If I have a piece in September it will likely have bloom on it.
en.wikipedia.org
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