Max Jacobson

I feel like a million bucks, but my money don't really feel like I do -Mac.

[Fora da Matrix @fjmilhome]

⏳O CERN PODE ESTÁ ALTERANDO A NOSSA REALIDADE. 😧

Você sabia que o CERN fechou em 2008, 8 dias antes da Lehman Brothers declarar falência, o que causou o maior colapso de mercado da época?

O CERN ligou pela primeira vez em 2008.
Em poucos dias, Wall Street colapsou e o mundo foi lançado na pior crise financeira desde a Grande Depressão.

Então o CERN entrou em sua primeira grande parada em 2013.

Em 24 horas, um meteoro massivo explodiu sobre a Rússia em um dos impactos mais poderosos da história moderna.

Então o CERN entrou em sua segunda longa parada de 2018 a 2022.

E o que aconteceu durante esse período?

Uma pandemia global.
Bloqueios em todo o mundo.
Caos nas cadeias de suprimentos.
Colapso econômico.
Agitação política.
E um mundo que nunca voltou ao normal.

Agora o CERN está parando novamente.
Desta vez até 2030.

Enquanto a IA explode.
Enquanto as guerras escalam.
Enquanto governos impulsionam IDs digitais.
Enquanto a América se aproxima de seu 250º aniversário.
E enquanto o CERN prepara um colisor ainda maior para o futuro.

Talvez tudo seja coincidência.
Mas quantas coincidências antes de se tornar um padrão?

[@redaction @redaction]

They shut off the extradimensional demon stargate. Your life will now tangibly improve for no apparent reason at all. You have until 2030.

[KingAaron👑🏴‍☠️ @ROWDYNATION_8]

Go to a nascar race bro

[Anish Moonka @anishmoonka]

The burner under a Chinese restaurant wok puts out 100,000 to 150,000 BTUs of heat. The strongest burner on your home stove tops out near 12,000. Some restaurant jet burners run past 200,000. Roughly ten times your kitchen, sometimes twenty.

At that heat an empty steel wok can climb past 800 degrees Fahrenheit, and food sears the instant it touches the metal. The Cantonese call the result wok hei, the breath of the wok, the smoky charred taste you can almost never pull off at home. It comes from a few things happening at once in seconds: the browning reaction that crusts a steak, the sugars in the sauce caramelizing, and tiny droplets of oil catching fire in the air as the cook throws everything around. One dish off the fire takes about ninety seconds.

That speed is also why a giant order lands in ten minutes. Nothing sits in an oven waiting. Every ingredient is washed, cut, and portioned before you ever call, so once the ticket prints the cook is assembling, not prepping. Each dish hits the flame, gets tossed together, and slides into the box still steaming.

The wok's whole design traces back to one problem: saving fuel. Wood and charcoal ran expensive across much of old China, and a thin round metal bowl dropped into the flame heats faster and wastes less than a flat pan sitting on top of one. Cooks chopped everything small, because more surface area meant less time over the fire, and they learned to work in fast bursts of high heat.

For most of Chinese history, stir-frying wasn't even the common way to cook. Boiling and steaming came first, partly because the oil stir-frying needs was costly. The technique took off in the late Ming dynasty, the 1500s and 1600s, when firewood near the growing cities got expensive enough that cooking fast and cheap really mattered. Less fuel burned per meal, and busy city trade rewarded the speed. A money-saving trick slowly became the signature of an entire cuisine.

Steel melts around 2,500 degrees, so the food never gets remotely close. But the instinct behind that tweet is right. The reason your takeout shows up in ten minutes, scorching, is a four-hundred-year-old fix for an energy problem, still roaring under a wok tonight.

[ChiefHerbalist @HerbalistChief]

We made so much fun of hantavirus that they deleted the whole storyline.

The disease just pack up and left due to bad ratings.

[krus🪖 @krus_chiki]

youtube asked me if i’ve ever heard of coca cola and i clicked “no”

[27. @dimvji]

everything used to be 20 dollars and now that i finally have 20 dollars everything is now 200 dollars

[Florentin Patriota Q @Florenpatriotaq]

In 1997, *The Simpsons* predicted that the final of the 2026 FIFA World Cuo hosted by the United States, Canada, and Mexico would pit Portugal against Mexico, with Mexico winning thanks to their fans; interestingly, Portugal and Mexico cannot face each other until the final

[Ethan Hoffman @EthanHoffman_]

the last time #NASCAR raced at Chicagoland:

- Alex Bowman beat Kyle Larson for his first career win
- Spire Motorsports was in their debut season
- Shane van Gisbergen was sitting 5th in the V8 Supercars standings
- Connor Zilisch was just 13 years old

How things can change.

[Ryan @BanUnsweetTea]

Not even joking when I say the Iranians have to be in on the insider trading at this point too.

[Ryan McCafferty @rjmanalytics]

Biggest reason I will never get fatigued by SVG winning is because of how clear it is that his wins are pure driver's wins, and I think today showed that more than ever. The field can beat his car. They can't beat him.

[Manz🌪 @ManzTrades]

United States + Iran War Hours of Operation:

Monday: Closed
Tuesday: Closed
Wednesday: Closed
Thursday: Closed
Friday: Open at 4PM EST.
Saturday: Open
Sunday: Closed by 5PM EST.

[Josh @joshpearson180]

Might be the best assist I’ve ever seen ngl

[Matthew Kobach @mkobach]

I now demand all brackets to be designed in a circle

This is beautiful

[Hugh Jay Nuss V @jaynussv]

Update. Brick by brick.

[Steven Taranto @STaranto92]

Shane van Gisbergen doinks it off the upright WITH ENHANCED SOUND

Bonus points for anyone who can match this to the missed field goal I got the SFX from

[🦦 @zilischive]

Very good day, probably pitted too early, but finally put a good finish together

[Lucas @Chase9WG_YT]

SVG called Cody Ware’s car a shitbox