@84_wintermute@BitcoinRachy They always leave some before a trend change. Even if they cleared it people would long again and create more downside liquidy. Leaving some prevents too many longs.
@Monst3rWayne@little__cutiee It’s only red because of the smoking and curing ingredients. That meat was cooked for very long time and to an internal temperature of more than 200°. It’s so far past well done that it’s tender.