300.000 polacos se manifestaron en las calles para declarar que Polonia es un país cristiano, no musulmán.
Los Polacos se muestran mucho mas inteligentes que el resto de Europa.
Ellos están decididos, no serán invadidos por los Islámicos ...
South African man: “White people are an inferior species to Black people. This is science. White people are below human beings; you are negotiating with an animal, like a wild dog. You can’t expect the same behaviour from a dog”
This extremely racist false “science” is taught at universities in South Africa. Racism against White people needs to stop and be condemned and exposed.
@elonmusk I see. Calling out racism against whites is considered "bullying" according to some in these comments. Being a perpetual victim is a mentality illness. Get help
@LionelMedia Just taze her? Anyway, just your reminder that someone like this who can't rationalize human speech gets to vote and their vote counts just as much as yours in determining the future for your children... People need to qualify to vote.
AI prediction. Government lag, combined with corruption, greed, and general inaction in AI regulatory policies will cause mass unemployment in the next 5-10 years. And that's not even mentioning what happens if AI decided it needs more resources.
@Our_DA are we taking action?
Cold smoking developed as a practical way to preserve meat in rural households long before refrigeration existed. It allowed families to keep pork, fish, and sausages edible through winter using only salt, wood, air, and time. The system depends on separation. The fire burns away from the food, the smoke cools as it travels, and the temperature inside the smokehouse stays below 30 °C. Nothing cooks. Preservation happens slowly.
The process starts before smoking itself. Meat is first salted and air dried to reduce moisture and stabilize it. Only then does cold smoking begin, usually in short repeated sessions over days or weeks. Smoke settles gently on the surface, drying it further and adding restrained aromas from woods like beech, oak, or juniper. Afterward comes the longest stage, maturing and aging, when texture firms and flavor develops over time.
This method was widely used across Central and Eastern Europe, the Alps, and the Balkans, where winter temperatures made slow smoking possible. Cold smoked foods stay raw in structure but preserved in character. They are firm, sliceable, and quietly aromatic, made to last months rather than days.
@sowelleconomics Absolutely. Otherwise, or currently, it's like the man from 3 doors down deciding what furniture you may or may not have in your house. It's none of his business. I'll go even further and say there should be a competency test voters have to pass before voting