That's the difference between the VC and PE models. VC, at least in theory, allocated capital to new ideas. PE squeezes "efficiency" out of what exists.
One thing that I have found Duolingo helpful for is kana and kanji practice in Japanese. It's better than flashcards in that it also gives you stroke order.
I have no skin in the game, but I will do that for you, if you bring back the children from the death. Can you do that? Let's start from the Nakba. Maybe even from last year.
No one is asking people to go back to Europe. All you have to do is Stop the Genocide, Repair. Reconcile. And stop the apartheid. But you know what, you have decided that Israel is untenable without war. Israel is of no use to the neo Imperialists, unless it keeps the region unstable.
Well majority of the white population in South Africa don’t have a home country to return to either. Afrikaans people moving to Australia, Britain or the US is not much different than forcing the Jewish people in Israel to go to those countries.
Besides that Apartheid South Africa is remarkably similar to Israel (of course the race part is entirely replaced by religion/culture making assimilation into the Israeli society actually somewhat feasible).
Not necessarily. Territorial war requires people. Defense from kinetic strikes on key objects concentrated on smallish territory requires mostly high-tech - radars and missiles - and that would be much easier for a very rich high-tech US corporation.
An example - Starlink antenna, sub-$500, a phased array which actually is like a half or a third of such an array on a modern fighter jet where it cost several millions. Musk naturally couldn't go the way of a million-per-antenna, so he had to develop and source it on his own. The same with anti-missile defense - if/when NVDA gets to it to defend the TSMC fabs, NVDA would produce such defense systems orders of magnitude cheaper, and that defense would work much better than the modern military systems.
Very asymmetrically, too. There's a (relatively) small impact on cooking grains and pasta and stuff, but even at 5000 ft where I live beans can easily take 2x as long to cook. It's a challenge.
Hmm, is coffee a problem? (some of the extraction depends on temperature, but if water boils before reaching that temperature then the extraction wouldn't work...)
One can compensate with (steam)pressure and/or duration. Or cold brewing.
In practice I note not that much difference at about 2500m altitute, where my main residence is. French/Aeropress suffices. 100°C isn't necessary. Even only 90°C suffices.
Similar for good Tea. You destroy that with 100°C. Very good Tea should be brewed at 60 to 70°C for greens, blacks more like 70 to 85. Though the hardness/pH of the used water is equally important for them. For coffee not so much.
Coffee takes compensation, but even ambient pressure extraction can be tuned for great results — Denver and Boulder have good coffee scenes, for example. The bigger challenge is that Mr Coffee style brewers (bubble pump) have no way to adjust extraction time; and some fancier brewers try to closed-loop control temperature, and end up boiling the water continuously while brewing. Pour-overs obviously give you control to succeed, but for traditional machines I’ve found it critical to find one that allows a set point temperature JUST below local boiling, as well as time adjustment. The Breville Precision is my current workhorse, although I have some mixed feelings about it.
Espresso machines work at high pressures (8-9 bar) so it's less of an issue with those. I went up to the observatory on Mont Blanc a few years ago and had an espresso there. That's 3500 meter. I definitely was out of breath. The coffee was fine.
Yes! I like to vacation in the summer at Mammoth Lakes (~8000 ft ~2400m) and coffee is a bit of a problem. I like weak coffee and compensate for altitude by adding more grounds, but it's really not the same.
It's not just the boiling point. Food tastes less salty as well.
I once cooked a stew for friends at 8000 ft. I thought I had made a mistake because it tasted so bland. After the trip I had the leftovers at sea level and realized it tasted just fine. It gave me an appreciation for the fragile relationship between location and following recipes. (Humidity also changes taste)
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