A Leap Day, February 29, is added to the calendar during leap years. This extra day, also called Leap Year Day, makes the year 366 days long – not 365 days, like a common year. Today, women can ask a man to marry her.
Role reversal on leap day. The next leap day is Saturday, February 29, 2020. The last Leap Day was on Monday, February 29, 2016. Leap days are needed to keep our calendar in alignment with the Earth's revolutions around the Sun.
It takes the Earth approximately 365.242189 days – or 365 days, 5 hours, 48 minutes, and 45 seconds – to circle once around the Sun. This is called a tropical year.
Without an extra, or intercalary, day on February 29 nearly every four years, we would lose almost six hours every year. After only 100 years, a calendar without leap years would be off by approximately 24 days in relation to fixed seasonal days such as the vernal equinox or the winter solstice.
Caesar Introduced Leap Years - Roman general Julius Caesar implemented the first leap day in his Julian Calendar, which he introduced in 45 BCE. A leap day was added every four years. At the time, leap day was February 24, and February was the last month of the year.
However, adding a leap day every four years was too often and eventually, in 1582, Pope Gregory XIII introduced the Gregorian Calendar. This calendar, which we still use today, has a more precise formula for calculation of leap years, also known as bissextile years.
Leap day as a concept has existed for more than 2000 years and it is still associated with age-old customs, folklore, and superstition. One of the most well-known traditions is that women propose to their boyfriends, instead of the other way around.
The ancient Roman Calendar added an extra month every few years to maintain the correct seasonal changes, similar to the Chinese leap month.
https://www.timeanddate.com/date/leap-day.html
The Taking of Christ (c.1602) - Caravaggio is the man holding the lantern.
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Open does not refer to any past event, while opened does. Both refer to the same current state, but opened opens the door to an earlier narrative, if you will. The door was once closed*, and someone or something changed it. The use of opened indicates a larger history for the object that open entirely ignores.
Era (styled as +eRa+, acronym for “Eminential Rhythm of the Ancestors”.[citation needed]) is a New-Age music project by French composer Eric Lévi. They use lyrics (by Guy Protheroe) which, although similar to Greek or Latin, are, in fact, deliberately devoid of any exact meaning.
Musically, the project blends Gregorian chants with modern elements and genres, especially rock, pop and electronic music. Era’s first album, Era, was released in 1997 and became a worldwide success, helped by its first single “Ameno”. It sold over 6 million copies and became the most exported French album at the time.
It was followed by Era 2 in 2000 and The Mass in 2003. In 2008 the project saw a significant departure from its previous themes and presented a more electronic soundscape with Arabic influences in its fourth album, Reborn.
In the following two years, Era released Classics and Classics 2, which consisted in contemporary reinterpretations of classical works by Johann Sebastian Bach, Giuseppe Verdi, Antonio Vivaldi, Wolfgang Amadeus Mozart, Ludwig van Beethoven and Pyotr Ilyich Tchaikovsky, amongst others.
In 2013, Era released its latest work, an album in collaboration with French singer and actress Arielle Dombasle entitled Arielle Dombasle by Era. The project has sold more than 12 million albums.
https://en.wikipedia.org/wiki/Era_(musical_project)
The Mass
Always increasing
Or decreasing
The detestable life
Now difficult
And then easy
With your games sharpens
Now difficult
And then easy
With your games sharpens
Poverty
Power
Dissolves like ice
Often my health
And my virtue
Are now contrary for me
Affected
And defective
Always in torment
In this hour
without delay
Take the pulse of my heart
In this hour
Without delay
Take the pulse of my heart
Which through fate
She overthrows my strength
Weep all of you with me
Source(s): http://lyricstranslate.com/en/mass-mass.html
https://answers.yahoo.com/question/index?qid=20080505023525AAQNHJs
People were navigating long distances between islands in the Pacific for at least 2,000 years. How did they do it without astrolabes, sextants or modern satellite positioning technology? One group, the Marshall islanders, used unique stick charts and closely read the sea and its swells and currents for clues about where the islands were.
Distances between islands in the Marshalls and the rest of Polynesia stretch for hundreds and thousands of miles in the vast expanse of the Pacific. People lived there long before modern navigation implements came along, but for hundreds of years the Marshallese had their own effective technology.
It turns out Marshall Islanders of the Pacific Ocean and Polynesia used a couple of techniques. For one, they used rebbelib, charts made of sticks to show the currents and wind patterns and cowrie shells to show the location of the islands. They also used (and still use) a technique called wave-piloting or di lep.
A brief article about rebbelib on Popular Mechanics says Marshall Islanders used the charts for centuries but adds they are not meant solely as visual maps because they’re not to scale. It would be difficult for someone unfamiliar with rebbelib to use them.
“The bamboo sticks that make up the frame also represent ocean currents and wind patterns, which Marshallese sailors use as navigation guides,” the article says.
Wave-piloting to navigate the ocean involves seafarers finding their way between islands by the direction and shape of swells. Wave pilots know how swells are influenced by coming into contact with the islands. It is hard to do and very few people do it anymore.
A long article from March 2016 on the New York Times Magazine website is titled: The Secrets of the Wave Pilots: For thousands of years, sailors in the Marshall Islands have navigated vast distances of open ocean without instruments. Can science explain their method before it’s lost forever?
As Westerners came to the islands over the years and disseminated modern navigation techniques, wave-piloting began to die out and was just used around the island of Rongelap to the north. In 1954, the United States bombed nearby Bikini Atoll with nukes, poisoning nearby Rongelap.
The art of di lep , as practiced by ri-metos, or “persons of the sea,” was nearly lost but for the fortunate training of one man, now older, when he was a youth.
Over the next decades, no new ri-metos were recognized; when the last well-known one died in 2003, he left a 55-year-old cargo-ship captain named Korent Joel, who had trained at Rongelap as a boy, the effective custodian of their people’s navigational secrets.
Because of the radioactive fallout, Joel had not taken his voyaging test and thus was not a true ri-meto. But fearing that the knowledge might die with him, he asked for and received historic dispensation from his chief to train his younger cousin, Alson Kelen, as a wave pilot.
During a research expedition with anthropologist Joseph Genz, who was studying wave piloting, Joel took Genz sailing in yachts in the Pacific Ocean around the Marshalls.
At one point in the voyage, Joel told Genz and Kelen that they were experiencing di lep , but neither of the other two men could feel it. Oceanographers from the University of Hawaii could not detect it with their equipment either.
“The idea of a wave-road between islands, they told Genz, made no sense,” wrote Tingley of the Times. She added: Privately, Genz began to fear that the di lep was imaginary, that wave-piloting was already extinct.
On one research trip in 2006, when Korent Joel went below deck to take a nap, Genz changed the yacht’s course. When Joel awoke, Genz kept Joel away from the GPS device, and to the relief of them both, Joel directed the boat toward land. Later, he also passed his ri-meto test, judged by his chief, with Genz and Kelen crewing.
Stick charts weren’t used by all sailors of the Marshall Islands. A select few learned the art and passed it from father to son. When fleets of canoes went voyaging between the islands, the lead canoe would have a ri-meto, who navigated for the entire group.
The people of the Marshall Islands had two other types of stick charts— mattang charts used for teaching navigation, and meddo charts that are smaller than rebbelib and don’t include all the islands of the chain.
These charts recognized four types of swells that came in contact with islands’ undersea slopes and that changed as they interacted with swells for differing directions.
This video from NOAA states: “Modern science is just now beginning to understand and appreciate the traditional Marshallese navigation techniques. With only a few surviving master navigators, it is crucial to pass on this knowledge to their children so this unique maritime heritage will not be lost forever.”
https://www.ancient-origins.net/artifacts-ancient-technology/remarkable-ancient-navigation-system-marshall-islands-006382
Learn how to make black tapioca pearls (boba pearls) from scratch with this simple tutorial. It is so easy and fun to make and much better than using the dried one.
In my last post, I shared my easy, simple version of how to make Bubble Tea using all natural and basic ingredients. I also mentioned that I made my own black tapioca pearls.
Caravaggio, byname of Michelangelo Merisi, (born September 29, 1571, Milan or Caravaggio [Italy]—died July 18/19, 1610, Porto Ercole, Tuscany), leading Italian painter of the late 16th and early 17th centuries who became famous for the intense and unsettling realism of his large-scale religious works.
The reason for this is because after we came back from our Taipei trip, Armin seems to be craving for Bubble Tea. And since I was getting fed up waiting in long queues at milk tea stands whenever we see one, I decided that it is time to make my own Bubble tea at home.
The problem is, I cannot find black tapioca pearls and believe me we’ve searched everywhere! Maybe they are available in the big city (Manila) but not anywhere near where we live. I found the usual dried sago and even the colorful ones but no black tapioca pearls.
We even went as far as asking the tea shops where they get theirs and was told it is delivered to them together with the other supplies and that is all we can get out of them.
I was left with but two choices; to use the regular dried sago or to learn how to make tapioca pearls and I, being me, chose the latter. I have a pack of the small dried tapioca pearls in my pantry so I looked up what the ingredients are. I was surprised to see that it only needs one.
Tapioca flour! Now, that sounds promising, at least. I was not able to find tapioca flour though but saw some tapioca starch, which is mostly the same thing.
This post from Instructables on how to make tapioca pearls help me get started. Very good tutorial there and it works perfectly for making regular white/transparent tapioca pearls. But how do I make them black?
Leslie did mention cooking the pearls in colored water and letting them sit in it after cooking. I tried it and it did somehow turn my pearls to a blackish hue but only on the surface and the core remained white. My goal is to have them as black as the ones you get in the milk tea shops. This means a little more experiments are needed.
I tried adding the color to the water to make the tapioca dough. It was tricky because the water should be really hot, like just-boiled hot, when you add it to the tapioca flour or starch so you have to work fast or else you will get a weird texture that is wet but powdery at the same time (doesn’t make sense, I know, but believe me, it is possible) and will never form into a dough.
So for those who have patiently waited for this tutorial, here are the steps involved in making homemade black tapioca pearls. How to make Tapioca Pearls by Foxy Folksy:
1. Place tapioca flour or starch in a bowl.
2. Place black food color in a separate bowl and add a tablespoon of hot water to the food color.
3. Add the rest of the water directly to the tapioca flour and pour the colored water to the bowl as well.
How to make Tapioca Pearls by Foxy Folksy
4. Mix tapioca flour and water with a fork until they start to stick together.
5. Transfer to a flat surface and knead until the dough becomes smooth.
How to make Tapioca Pearls by Foxy Folksy
6. Divide the dough into 2 and roll each forming thin sticks. Cut them into small pieces. Try to make them as even in size as possible and should be small enough to pass through your straw.
7. Roll each piece in between your palms to make them round.
8. Bring 2 cups of water to a rolling boil in a small pot or saucepan.
9. Add the tapioca pearls to the boiling water and let it cook for 15 minutes or longer until the desired consistency (soft or chewy) is achieved. They will also become darker as they cook.
10. Remove from heat and let it rest for a few minutes. They will shrink back to the original size and will turn black at this point.
11. Transfer tapioca pearls into a sugar syrup or a bowl with a little water to prevent them from sticking together.
It was really a lot of fun doing these homemade tapioca pearls, like playing with clay or play-doh so I think this will be a good and fun kiddie project.
I also find that they are much better than the dried ones. They cook faster, for one and I like the chewy texture that is exactly like the one they use in bubble teas we had in Taipei.
Homemade Boba Pearls by Foxy Folky -How to make Black Tapioca Pearls (Boba) from scratch. Learn how to make black tapioca pearls (boba pearls) from scratch with this simple tutorial. It is so easy and fun to make and much better than using the dried one.
Servings: 2 servings
Calories: 79kcal
Author: Bebs
6 tablespoon tapioca flour
2 tablespoons freshly boiled water
black food color
Place tapioca flour or starch in a bowl. Place black food color in a separate bowl and add a tablespoon of hot water to the food color. Add the rest of the water directly to the tapioca flour and pour the colored water to the bowl as well.
Mix tapioca flour and water with a fork until they start to stick together. Transfer to a flat surface and knead until the dough becomes smooth. Divide the dough into 2 and roll each forming thin sticks.
Cut them into small pieces. Try to make them as even in size as possible and should be small enough to pass through your straw. Roll each piece in between your palms to turn them into small balls.
Bring 2 cups of water to a rolling boil in a small pot or saucepan. Add the tapioca pearls to the boiling water and let it cook for 15 minutes or longer until the desired consistency (soft or chewy) is achieved. They will also become darker as they cook.
Remove from heat and let it rest for a few minutes. They will shrink back to the original size and will turn black at this point. Transfer tapioca pearls into a sugar syrup or a bowl with a little water to prevent them from sticking together.
The amount of black food color may vary depending on the brand you are using. I used liquid food color and used about 1/4 teaspoons.
I find that using a glass bowl or metal bowl is better especially when using food color. If making a larger batch, just follow the 3:1 ratio of tapioca flour to hot water. Learn how to make black tapioca pearls (boba pearls) from scratch with this simple tutorial. It is so easy and fun to make and much better than using the dried one.
www.foxyfolksy.com #homemade #boba #bobapearls #milktea #tapiocapearls #taiwanese.
More Tapioca Pearls/Sago Pearls Recipes
1.Ginataang Bilo bilo (sticky rice balls in coco milk)
2.Homemade Taho Recipe (Soft tofu with syrup and tapioca pearls)
3.Sago’t Gulaman
4.How to make Bubble Tea
5.How to make Black Tapioca Pearls for Bubble Tea (Milk Tea)
6.Buko Pandan Salad
7.Mango Sago with Coconut Milk
8.Plantain Bananas in Syrup (Minatamis na Saging)
Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!
Can we make it without the black food coloring? Sure you can! They will be transparent boba pearls. You can also add brown sugar to the water and bring to boil then use this to add to the tapioca flour for some color.
Can i use cassava starch instead of tapioca flour? If I am not mistaken, cassava starch is actually tapioca flour. Can you make them than store them away? (not boiled yet) Yes Maya, I’ve done it before. Just let them dry out a bit on the counter then store in a jar. But dried tapioca pearls would need longer time to cook.
Does tapioca starch work? Yes, tapioca flour or tapioca starch is the same. I tried three times but what was supposed to be the dough turned to an oobleck like substance. I made sure I was using the right measurements and boiling water but it kept turning to that substance. Maybe it has something to do with the starch but I need help.
Are you using tapioca starch/flour? Try to reduce the water. Normally when the hot water is added to the tapioca starch it will get cooked and form a sticky clump. So it should not turn into oobleck.
How much food colouring do we put? It depends on what kind and the brand of the food color you use. If using liquid or del food color, start with some drops and then adjust.
I can’t get the dough right! It just crumbles! Hi Azalia, make sure the water is boiling hot. Use proper measuring spoon and measure at level only, not more. Add just a bit more water or decrease the amount of tapioca flour.
Black tapioca is black because it’s made using brown sugar. But I like this for a sugar free alternative. Thanks. - Yes, normally the sugar in the milk tea itself is enough.
Hi, so happy to find this recipe and I tried to make them this morning! They are so chewy like you said. However, when I chew, I can still taste the raw taste from the flour, is there any ways to remove the raw taste? Hi Jeannette, you can cook them in brown sugar syrup or just soak them after in it after they are boiled.
Hi I wanted to ask if it work with rice flour please. thank you - No, it will not. It has to be tapioca flour/cassava starch. Can i store and freeze the freshly made uncooked pearls in the freezer? If so, how to cook the frozen pearls? I haven’t tried freezing them but I did let them dry out at room and just cooked them as you do dried tapioca pearls.
It’s a hit. Love the texture. I substitute the colouring with black tea and the result turn out nice. Black tea sounds a good substitute for food color…I think Armin would like coffee-flavored boba pearls too! Thanks for the tip!
Not sure if I posted the comment right, but I am planning on using the recipe, but substituting the tapioca flour for cornstarch and using spirulina powder as a green, healthy coloring agent for a matcha boba tea. Will this work, and how much spirulina powder should I use, and should I add more water to the powder so the pearls don’t dry out?
Hello! I am planning on making this, but I am thinking of using cornstarch instead of tapioca flour and spirulina powder for a green coloring agent. Would cornstarch work for this, as I don’t have tapioca flour, and would spirulina powder work instead of the black food coloring, and how much should I use? Thanks in advance!
Hi Conner, I am sorry to say that cornstarch will not work. It has to be tapioca flour/starch because of the very glutinous texture that is needed to form the Boba pearls.
Made these yesterday and had the same problem as user Ginny but in the end they turned out fantastic! I made them blue too which was lots of fun. I’d love to make more and store them, but how should I dry the pearls out? Hi Holly, just leave them in a bowl or a plate on a kitchen counter to dry out for some days.
I just made my first batch today. The dough was difficult. I guess I didn’t let the water get to a boil. I warmed it up, but no boil. I had to add some water. Too much! Added some more tapioca flour.
Workable. I managed to successfully get it right. I have them sitting in brown sugar syrup to soak in the flavor. Thank you for the recipe. I plan to make all the time! I love boba milk tea!
Hi, love the recipe. I was wondering if you could somehow store them and if so, how? Hi Katrin, I tried letting them dry at room and put the balls in a jar. The cooking time is longer though for dried tapioca balls. But if to be used the next days, just refrigerate cooked tapioca pearls and reheat in boiling water when ready to use.
Try boiling water and add dark brown sugar for the dark inside instead of the food coloring - Hi Brandon, it will have to be a lot of brown sugar to get it really dark, and even then it will not be black but brown. Which is totally fine of course, if you are into really sweet tapioca pearls or just use lesser sugar and settle for a light brown pearls.
Can a KitchenAid be used for kneading if making a large batch? Hi JJ, I haven’t tried using a mixer myself for this so I can not answer for certain. As long as the water is boiling hot as you add it maybe it should work.
But the problem I see in making this in a large batch is that the dough might start to dry out while you are forming the pearls and become crumbly and difficult to form. I would recommend up to 15-18 tablespoons of tapioca flour at a time.
Hey, I’m from Hong Kong, and I am a huge bubble tea fan. I just wanted to suggest some improvements for your bona, because my mom used to work in the food industry and she sold boba tea as a specialty beverage on her food truck. Did you know that the boba contain brown sugar for colouring and flavor?
They already have a bit of sugar in them, but you need to boil them or ‘braise’ them in a sugar syrup. I will definitely try making boba sometime though.
Hi Leeanne, yes, I have people suggesting the same that you can already boil them in sugar syrup. My mom does it the same way when cooking dried sago pearls. But the tapioca pearls we had in Taipei were not sweet at all though.
I am pretty sure your mom’s boba tea tastes fantastic! I miss visiting HK and I love your food there…should make plans to visit again soon! Thanks for your wonderful advice and have a great day!
Hi, I stumbled across your page today & I’m very interested in making my own tapioca pearls. Just a quick question – can these tapioca pearls be kept? If so, how long can I store it? You can dry them after forming them into pearls and store in an airtight container or jar like the store bought tapioca pearls. They should keep for a long time.
Hi there, I have your page bookmarked in my iPad and while watching KMJS today (April 14, 2019), I saw a feature about this recipe and recognized you and your husband. Excellent segment on the show and I will try this recipe before the summer heat here in Ontario.
Hi Angela, thanks for the nice comment…yes, we were asked to do a demo on how to make tapioca pearls for their milk tea segment. You should really try it, so easy and fun to make.
Is tapioca starch or powder the same thing with cassava flour? Hi Yoan, no they are not. Although derived from the same source which is the cassava root, the process of producing them and the composition are different.
Cassava flour is made from the whole root while tapioca flour or starch is only from the starch of the root. But I haven”t tried using cassava flour to make tapioca pearls so I cannot say if it will work or not.
Hi, thanks for the recipe as I’ve been searching for a recipe to make tapioca pearls! Just a question – can I add sugar into the boiling water while cooking the balls to ensure that they get the sweetness? Sure Gracie, or you can also dissolve some sugar to the liquid that will be boiled and added to the tapioca starch.
I will definitely try this. I am so excited about this. Thank you for all your delicious recipes - Thanks for the stars and you will definitely love this black tapioca recipe. They were fun to make.
Bebs, I will surely be making this,since we don’t have Boba here. When I saw this post, I got so excited of the prospect of making my own. Bubble Tea.
Do you have link of the colored black food you bought for this amazing boba recipe? Is the same as black sugar syrup you buy at chinese market? I got my liquid black food color from our local supermarket in the baking section. If not try the baking supplies shops, I am pretty sure they will have it.
https://www.foxyfolksy.com/how-to-make-black-tapioca-pearls/
Jonathan Livingston Crab and Crab Kate were adopted by me in August 1976. Jon came by way of Ocean City, MD, and Kate from Tysons Corner Mall in Northern VA, both originating in the Caribbean or in the Florida Keys.
Little did I know that 31 years later they would still be with me! According to hermit-crab lovers on the Internet, they are the oldest living hermit crabs raised in captivity in the world. They are strong, healthy, very inquisitive, and lots of fun. Each has a different personality and they seem to know me well.
Both were as small as the tip of my little finger when I brought them home 31 years ago—were probably about two years old then. Now they are bigger than a tennis ball, and are still growing.
There are a number of species of land hermit crabs (marine hermit crabs live under water). Mine are Caribbean Purple Pinchers. The ones from the West Coast are Ecuadorian Hermit Crabs.
Land hermit crabs would drown if you put them in water. (An occasional bath doesn’t hurt.) There are many other species from around the world but often are harder to raise in captivity.
Living Quarters: My two crabs live in a 20-gallon glass tank with glass lid, have about an inch of uncoated gravel as a substrate, with rocks and slate to climb on and a bridge to hide under.
There is an under-tank heater (UTH) beneath the bottom of the tank, and I keep the gravel very moist, especially over the heater, which produces needed humidity for their modified gills.
They need about 75-80º of warmth and about 75-80% humidity. Every evening they roam my whole apartment for hours, which gives them the exercise and interest they need.
I often crawl around on the floor with a flashlight at night looking for them in their many hiding places so we can all go to bed! They are very clever when they get tired of walking and find the least-expected hiding nooks.
Seashells: The back end of a hermit crab is soft , not covered by an exoskeleton, and needs protection from predators and other crabs. Therefore they live in seashells discarded by mollusks and snails. Jon and Kate frequently need new seashells to live in, and I buy those at various shell and specialty stores.
They are very fussy about their shells, spend at least a half-hour per shell measuring them and then trying them on. Jonathan will take any hand-me-down from Kate, so she holds onto her old shell for a while so he won’t race over and grab it. If she sees him coming after it, she’ll get back in it so he can’t have it. Just like kids!
Molting Their Exoskeletons: In order to grow, hermit crabs must shed their exoskeletons (legs, claws, upper body, antennae, eye-stalks)--about once a year when they are as old as mine. They must burrow (shell and all) under a good moist substrate, be in total darkness, in order to molt.
At their age, my crabs take about six weeks to finally produce the right hormones and crack open the old exoskeleton and toss it off. Underneath is a brand new, soft and pink exoskeleton. They grow a little bigger while they’re still soft.
All this time they stay in their seashells, but stretch out when shedding the old body. After they harden up and start to turn brown again, they eat their old exoskeleton in order to get back the calcium and chitin that they lost and need.
They don’t eat or drink anything else during the molting process. In about two more weeks they are read to come out and start another year. Since they lose some weight during the time underground, they don’t need a new seashell right away. But in a few weeks, they are looking for newer bigger ones.
If a crab loses a leg or claw, antenna or eye stalk, he will grow a brand new one, which forms in a gel sack before the molt. Sometimes it takes a few molts for it to grow back to normal size. Kate has a beautiful new short eye stalk, with beautiful eyeball and little eye lashes. She lost that eye during some fisticuffs with Jonathan over the new bridge.
Out and About: Hermit crabs are climbers—in or out of the tank. They love computer cables, closed doors to try to open, baskets, etc. Sometime they even climb up my rough lanai wall or a door frame! I have to watch that they don’t tumble on hard tile floors.
I often put them on the couch or a chair so that they get the exercise they need climbing down. If they are out for long, I put down a water dish, and occasionally mist their modified gills that must stay moist. They do keep some water inside their seashells if they need it. Hermit crabs are nocturnal, so sleep most of the day.
Food: Little crabs don’t eat much, but the bigger they get, the more they eat. There are many types of commercial hermit-crab foods, but very few they actually like. I also give them lettuce and spinach leaves, bananas, apples and golden raisins, little dried shrimp, worm castings (honest!), pretzels and cookies on occasion, boiled egg shells for calcium, and an occasional scrambled egg and Vienna sausage.
Their favorite foods are brown oak leaves and crabapple-tree bark. They like to munch on cork bark too. I keep trying various foods—they sometimes surprise me in what they’ll eat. Other folks’ crabs eat flowers and baby food—not mine. And…they don’t like the same foods more than two days in a row.
Water: I give my crabs fresh filtered (dechlorinated) water every night and also a dish of saline water. They like to mix them to keep the right balance in their shells. Ecuadorian crabs must have salt water.
Sounds and Sight: Every so often, especially when Kate tries to grab Jonathan’s seashell, he will chirp like crazy! And sometimes they just do it for fun when they seem to be asleep.
It’s sort of a cricket sound. We don’t think they hear, but must get the vibrations. Their eyesight is excellent. Their eyes are on stalks and are multi-faceted, like flies’ eyes. They don’t miss a thing!
http://crabworks.angelfire.com/
When the Spanish conquistadors landed in Mexico, they were confronted with a civilization that was powerful, sophisticated and characterized by an elite warrior culture. While Cortéz and his followers failed to appreciate many of the subtleties of Aztec culture, they were particularly impressed by their fierce fighting style and unusual weaponry.
According to historian Ross Hassig, the macuahuitl was one of the most iconic Central American traditional weapons, Resembling a flat, wooden paddle studded with pieces of sharp volcanic glass, this formidable sword struck fear into the hearts of the Aztecs’ foes.
Aztec military strategy involved a number of different types of weapons, some of which the Spanish invaders had encountered before. The Aztec fighters were armed with shields, bows and arrows, slings, clubs and specially designed spears that were used to target the unprotected legs of their opponents.
However, the large wooden paddles wielded by Aztecs were a source of intrigue for Cortéz and his men. The macuahuitl was a wooden sword in the shape of a cricket bat, usually carved from oak or pine to a length of between and 1.5 and 3 feet (0.5 m – 1 m). It had a long, narrow handle that branched out into a wide blade.
What made the macuahuitl distinctive, however, was the narrow edge carved into each side of the blade, where incredibly sharp pieces of obsidian (volcanic glass) could be inserted.
According to historian Marco Cervera Obregón, these pieces of obsidian were sharp, shiny and cruel, each around 1 ⅛ inches (3 cm) long, and fixed in place with bitumen, a naturally occurring adhesive.
The jagged edge of the macuahuitl could be used to inflict terrible damage on opponents, and once the conquistadors came to recognize the weapons, they often paled in fright at the sight of them on the field.
The technology involved in producing such weapons was highly sophisticated. The Aztecs quarried their own obsidian, which was a material that could be manipulated into some of the sharpest tools and weapons known to man.
Factories were established to refine the obsidian into small, sharp blades so that it could be inserted into the macuahuitl in a process called “knapping”.
The Aztecs were not the first or only tribe in the Americas to produce weapons in this way, but the macuahuitl has become closely associated with them as it developed into their preferred method of attack.
The advantage of these fierce weapons was their flexibility as an all-purpose sword that could be used in close-quarter fighting, as Cervera Obregón describes.
While bows and arrows may have been more efficient, they had a high attrition rate, and spears were difficult to maneuver in jungle territory. When the Aztecs came face-to-face with Cortéz and his men, the conquistadors were shocked at the power and efficacy of the macuahuitl.
One eyewitness account stated that the macuahuitl was powerful enough to make dents in the iron armor of the Spanish fighters, and at one point, even took the head off a horse with one blow.
However, modern anthropologists are skeptical that the macuahuitl would have been capable of inflicting such an injury. Rather, they believed that the swords were used to inflict grievous injuries that would halt their enemies and allow them to be taken as captives.
The size and structure of the weapons meant that it would not have been able to inflict very deep cuts or sever anything substantive. However, it’s difficult to know for sure how the macuahuitl was used as there are no original surviving examples.
When the conquistadors conquered Mexico they gathered together all of the weapons of their vanquished foes and set fire on them, in a striking display of victory designed to prevent any further uprising.
Although Christopher Columbus and other explorers did take examples of the weapons back to Europe, only one survived and was placed in the Royal Armory in Madrid.
In 1884 a fire broke out in the Armory, and the last surviving example of the macuahuitl was destroyed. Now it exists only in pictures, in both Spanish and Aztec sources, just a fragment of a memory of a lost great culture.
https://www.thevintagenews.com/2019/02/01/the-macuahuitl/
Polynesian Stick Charts - The Polynesians, scattered as they were over 1,000 islands across the central and southern Pacific Ocean, were master navigators who tracked their way over a huge expanses of ocean without any of the complex mechanical aids we associate with sea fairing.
They didn’t have the astrolabe or the sextant, the compass or the chronometer. They did however have aids of a sort, which though seemingly humble, were in fact the repositories of an extremely complex kind of knowledge. Called Rebbelibs, Medos. and Mattangs, today we call them simply “Stick Charts.”
There are three kinds of stick charts - The “MATTANG” or “WAPPEPE” is a small, square shaped chart which shows wave patterns around a single island or atoll and was used for teaching purposes only.
The “REBBELIB” is a general wave navigational chart mapping an entire chain, showing the relationships between the islands and the major ocean swells.
The “MEDO” covers only a few islands and is useful for specific voyages. The charts were made by men from thin strips of coconut frond midribs or pandanus root.
They were then bound together with coconut sennit in geometric patterns depicting sea currents around the low lying atolls. Small money cowrie shells or coral pebbles indicated islands and curved sticks represent wave patterns.
They were not carried on a voyage and the adult navigator gauged the wave patterns represented in the Stick Charts entirely by his sense of touch. “He would crouch in the bow of his canoe and literally feel every motion of the vessel.”
As with ripples in a pond they “concentrated on refraction of swells as they came in contact with undersea slopes of islands and the bending of swells around islands as they interacted with swells coming from opposite directions.”
A fascinating aspect of the charts is that they varied so much in form and interpretation that they were “readable” only by the specific navigators who constructed them. Evidently the knowledge contained in each was a closely guarded secret.
Wikipedia says: “The stick charts are a significant contribution to the history of cartography because they represent a system of mapping ocean swells, which was never before accomplished.
They also use different materials than is common in other parts of the world. They are an indication that ancient maps may have looked very different, and encoded different features from the earth, than the maps we use today.”
Use of stick charts and navigation by swells apparently came to demise after World War II, when travel between islands by canoe halted. They continue to be made in Polynesia, though very few people are able to use them as navigation aids. They are made and sold instead as tourist souvenirs.
http://thenonist.com/index.php/thenonist/permalink/stick_charts/
Folks on here have shared some pretty impressive experiences with eating canned foods (home-canned) that are older than my kids (ages 9-19). If I'm not mistaken, though, these experiences are not with home-canned meat.
So... I'm just trying to get a handle on what's the oldest canned meat anyone has eaten. I'm not advocating anything, just curious. And I tend to consider government expiration guidelines as way over-cautious. I do can meat in a pressure canner (in case anyone is concerned), but I've only been at it for about 18 months, so I don't have any long-term experience.
I haven't been at it long either, maybe 5 years so I haven't accumulated that much. Last night I did make a soup with chicken breast canned in 2008(summer), so I guess that makes it almost 4 years. Was still good(I tasted it before adding it to the pot).
Commercially canned food is another story, I have eaten C-Rations that must have been almost as old as I was and they were good. Most people complained about them(C-Rats) but I always thought they were pretty good.
The first canned meat used for army rations was Deviled Ham. It was invented and used as army rations for Union soldiers during the civil war. Nepolian used canned foods for French soldiers but the jars were sealed with lead solider and many were poisened by the lead.
German eats 64 year old canned lard:
http://www.bing.com/videos/watch/video/germans-munch-on-tub-of-64-year-old-wwii-lard/6a8xhr1
When I was stationed in Italy, a farmer up in the Tyrol found a 100 year old Prosciutto (cured ham) and his family ate it. That kinda makes my C-Rats look fresh!
The first canned meat used for army rations was Deviled Ham. It was invented and used as army rations for Union soldiers during the civil war. Nepolian used canned foods for French soldiers but the jars were sealed with lead solider and many were poisened by the lead.
The menu expanded, in the 70's they had beef and gravy and chicken patties, the chicken wasn't all that great but the beef and gravy wasn't too bad.
Have any idea how long they(country hams) would keep in a climate controled storage room? I generally dont mind that "Naturally Aged" flavor, keeps things from getting too boring.:D
WW2 canned something....I think it was horse!That was late 70's ish maybe early 80's.May have been 25+ years old.
Davarm & Blob, how about a little info on how you cure your hams? I'd done a little curing from the book, but I've also tasted some much better than the results of my puttering.
Napoleon used canned foods for French soldiers but the jars were sealed with lead solider and many were poisened by the lead.
I saw the account on James Burke's "Connections" series of how canned food came about(See the series on You Tube), and a little research brought up the following information:
http://voices.yahoo.com/history-canned-food-3400570.html
History of Canned Food - Thank Napoleon for Canned Soda
We owe our ability to get lunch from a can to the rise of Napoleon. We call it canned food. It's a common kitchen shelf presence: food in a tin can.
Actually, that particular term is derived from the description "tinned canister" common in the early 1800's when canned foods were developed. What we think of as a tin can is actually tinplate, made of tin-plated steel. Other metals can be used as with aluminum in canned soda or beer.
During the Napoleonic Wars, the French Army found itself in need of a way of transporting food. It was, after all, Napoleon who recognized the need to care for this most basic of a soldier's needs when he famously observed "an army marches on its stomach."
In 1795, Europe was embroiled in war. Soldiers needed to be fed, sailors were developing scurvy at sea. A prize was offered for a solution, a prize claimed by Nicolas Appert in 1809 who received 12,000 francs.
Using crude means with glass jars and corks, Appert discovered he could heat-sterilize the food in the container and seal the container hermetically. The result was preserved, edible food. The principle remains at the basis of canning today.
Tin Cans - Further research showed that tin cans were preferable alternative to the glass jars and bottles Appert began with and began manufacturing them himself. That aspect of the process was less successful, not to take away the credit he's due for discovering the benefits of the canning process.
Actually, it was an Englishman, Peter Durand, (He stole the idea from the French guy! :mad:) who took the next step. Durand patented a tin plate canister in 1810. The result looked much like the can on the shelf at today's local Kroger store, except that Durand's were handmade.
With shears and tinsnips, a tinsmith cut an oblong piece from a sheet of tinned iron sheeting, curved the piece around on itself and soldered the edges together. He then cut out a round piece and soldered it to the bottom of the resulting canister.
Another round piece was soldered on top once the can was filled with its edible contents. A small hole was left in the top piece so the can be boiled without exploding due to the expanding contents. With the can still hot, the hole was soldered closed.
The use of tin solder could be harmful. In 1845, the Arctic expedition of Sir John Franklin after three years of eating canned food has crew members suffering from the effects of severe lead poisoning.
Military veterans who remember canned C-rations with the ham and beans or spaghetti, sometimes heated in a trash barrel full of boiling water, sometimes unpalatably cold, can trace their canned meals directly to the British Army.
It was in 1813, the first commercial canning factory opened in England, under license from Appert, manufacturing canned food under contract for the army.
English-born William Underwood established a successful New England canning business, starting with bottles and in 1839 switching to tin cans. One of his tinkers could turn out 60 tin cans a day.
That changed in 1846 when a machine was invented by Henry Evans that could turn out ten times Underwood's output, 60 cans an hour.
In 1858, with the metal in tin cans thinning down, the first can opener appeared. It would come into common use during the approaching American Civil War.
Canned Food in the Civil War - In 1861, Fort Sumter was bombarded. Troops were recruited, and they needed feeding. They needed canned foods. Demand provided the tune for an intricate dance of technological innovations that gradually transformed the industry in a 50-60 year period starting with the Civil War.
In 1861, a Baltimore canner, adapting an English discovery, found that the addition of calcium chloride to the boiling water raised the temperature to above 240 degrees drastically reducing the sterilization process from five or six hours to a half hour.
At the beginning of the Civil War, about 5 million cans were being turned out. By 1870, that figure was up to 30 million. Civil war soldiers were eating from tin cans, sailors on Naval ships ate from tin cans, hospital patients ate meals featuring fresh foods from cans, small town and rural Americans began seeing canned vegetables normally unavailable to them on their shelves.
Improvements Continue - There were refinements in canning machinery that further simplified the production process, such as capping seals, a furnace that allowed sealing of cans much faster than a tinsmith.
Product improvement was also ongoing. In 1866, a tin can was patented which had a key attached to it, such as you still find with sardine cans. Sanitary cans were introduced in 1896, produced by chemist Charles M. Ams, which permitted an open-top can, easier to fill than the hole-in-top can it replaced.
After 10 years of attempts, Borden began to develop a market for its canned condensed milk. Corn, peas, and tomatoes began finding their way into cans, as did pineapples, salmon, apples, pears, and other edibles.
All benefited from production improvements in their own fields which dovetailed nicely with the increasing availability to producers of constantly improving canning techniques. The result was that canned food reached people in greater and greater amounts, creating a huge new market.
By shortly after the turn of the century, as portrayed in the movie Big Jake, John Wayne is offering to share canned peaches with Richard Boone who declines, saying they hurt his teeth.
But it wasn't just peaches and other fruit and vegetables that found their way into cans. In 1935, the first canned beer appeared :beercheer: and that soon became a major force in the market.
In 1959, another refinement appeared, aimed primarily at beverages: the pop-top can. All of which traces back to Napoleon's need to keep his Army fed as it swarmed over Europe.
Bellis, Mary, History of the Can-And the Can Opener http://inventors.about.com/od/cstartinventions/a/tin_can.htm
Romance of the Tin Can, Modern Mexchanix, Feb 1937, http://blog.modernmechanix.com/2006/03/21/romance-of-the-tin-can/
"Tin Can," Wikipedia http://en.wikipedia.org/wiki/Tin_can
https://www.preparedsociety.com/threads/whats-the-oldest-canned-meat-youve-eaten.10515/page-2
I have eaten 10 year old home canned moose meat and it was great. It has been several years since I had moose meat, but I have eaten 5 year old home canned salmon on several occasions with no ill effects. As long as the lid isn't rusty inside, I would be good with eating any meat up to 10 years old that I had personally canned myself.
Good shot, MD! :) Dave, that is our record also for chicken, ham, and beef -- 2008. Tasted just fine to us. My better half just made some beef stroganoff with a 2008 canning date.
Just how on earth do they know how old it is? Geesh. Think I would have to can mine and label it "Wild cow" or "Garden Beef" or something coded to where I would know but no one else.
Well I was in the army in the late 90's and I'm pretty sure our chow was from the Nam. But I don't think it was ever meat off some sort of animal so I don't think I win today's prize.
About 95 I think it was got my hands on some old Army K? rations from the 50's ( Korean war stuff) that was still good. If I remember correctly it was beef stew. Other than that I have eaten cans of spam that was 12+ years old that was still good.
About 95 I think it was got my hands on some old Army K? rations from the 50's ( Korean war stuff) that was still good. If I remember correctly it was beef stew. Other than that I have eaten cans of spam that was 12+ years old that was still good.
How could you tell if the spam was STILL good? I didn't think that it was ever edible to start with.:D Don't mind me, Spam is just about the only "Prep Food" I poke fun at, I put it in the same boat with "Twinkies", shelf life of "Indefinite". When TSHTF, It will go back on the menu here, I do have a stock of it in the pantry.
We can our venison each year. We've eaten as much as a year later with now side effects. Sometimes I wish I had venison left at a year later especially if it's a slow year on the hunting.
This wasn't canned, but last night I cooked up 2 packeges of bacon that I found in moms frig. The oldest one said sell by, 8/11/11. The security chief & I both ate it. It didn't smell bad or taste bad so we kept eating and today I'm alive to tell you about it.
WWII C-rats and K-rats in the mid 70's. Also recently 10 yr old spam with no ill effects from either. How could you tell if the spam was STILL good? I didn't think that it was ever edible to start with.:D
Don't mind me, Spam is just about the only "Prep Food" I poke fun at, I put it in the same boat with "Twinkies", shelf life of "Indefinite". When TSHTF, It will go back on the menu here, I do have a stock of it in the pantry.
I have the Spam stuff and that was a stretch. But no twinkies. Sure I would eat them if I'm hungry and foraging in an abandon store. Its a mental block I have on even getting a box off the shelf and to the register at this point.
How could you tell if the spam was STILL good? I didn't think that it was ever edible to start with.:D SPAM is awesome world renowned American delicacy in Hawaii Spam musubi (SPAM Sushi) is a favorite. During WWI Italian women made babies with anyone with a can of SPAM. SPAM is one of Americas greatest culinary achievements.
On topic I also have eaten WWII and Korean era C rations with no ill effect and had some ten year old canned venison that was pretty tasty. My take is if it does not smell rank you should be good to go.
We can our venison each year. We've eaten as much as a year later with now side effects. Sometimes I wish I had venison left at a year later especially if it's a slow year on the hunting.
I've ate all our home canned meat that is over 8 yrs old, venison, walleye,chicken,pork, beef. I have ate home meat that are older than me and im 36. Beef canned by my mother in 1984 and kept in a cool cellar. I was cautious but it was fine.
The U S Army canned Deviled Ham and issued it as rations for soldiers during the Civil war. I wonder if anyone has tried eating a can of these rations reciently? There is bound to be some left !:D
Trust me, if there is any left, I'm sure some quartermaster somewhere has it squirreled away for some devious purpose! 7 years old SPAM.. Check out what they say about there products and storage life.
http://www.hormelfoods.com/faqs.aspx#can4
https://www.preparedsociety.com/threads/whats-the-oldest-canned-meat-youve-eaten.10515/page-2
Alexander the Great
Leader 356 BC - 323 BC
I am not afraid of an army of lions led by a sheep; I am afraid of an army of sheep led by a lion. How should a man be capable of grooming his own horse, or of furbishing his own spear and helmet, if he allows himself to become unaccustomed to tending even his own person, which is his most treasured belonging? There is nothing impossible to him who will try.
A tomb now suffices him for whom the whole world was not sufficient. Heaven cannot brook two suns, nor earth two masters. I am indebted to my father for living, but to my teacher for living well.
You shall, I question not, find a way to the top if you diligently seek for it; for nature hath placed nothing so high that it is out of the reach of industry and valor. How great are the dangers I face to win a good name in Athens. I am dying from the treatment of too many physicians.
Remember upon the conduct of each depends the fate of all. I had rather excel others in the knowledge of what is excellent, than in the extent of my power and dominion. If I were not Alexander, I would be Diogenes.
My father will anticipate everything. He will leave you and me no chance to do a great and brilliant deed. For my own part, I would rather excel in knowledge of the highest secrets of philosophy than in arms. So far as I am concerned, I could not be accused of having set eyes, or having wished to set eyes, upon Darius' wife: on the contrary, I have refused even to listen to those who spoke to me of her beauty.
I do not pilfer victory. Oh! Most miserable wretch that I am! Why have I not learnt how to swim? Soldiers, I had lately like to have been taken from you by the attempt of a few desperate men, but by the grace and providence of the gods, I am still preserved.
His father is governor of Media, and though he has the greatest command given him of all the rest of my generals, he still covetously desires more, and my being without issue spurs him on to this wicked design. But Philotas takes wrong measures.
How happy had it been for me had I been slain in the battle. It had been far more noble to have died the victim of the enemy than fall a sacrifice to the rage of my friends.
If we turn our backs of the Scythians who have provoked us, how shamefully shall we march against the revolted Bactrians; but if we pass Tanais and make the Scythians feel, by dear experience, that we are invincible, not in Asia only, it is not to be doubted but that Europe itself, as well as Asia, will come within the bounds of our conquests.
Who does not desire such a victory by which we shall join places in our Kingdom, so far divided by nature, and for which we shall set up trophies in another conquered world?
Shall I, that have destroyed my Preservers, return home? Whatever possession we gain by our sword cannot be sure or lasting, but the love gained by kindness and moderation is certain and durable.
I wish that the Indians believed me a god, for upon the report of an enemy's valor oftentimes depends the success of a battle, and false reports have many times done as great things as true courage and resolution.
https://www.brainyquote.com/authors/alexander-the-great-quotes
Traditional
All Ye Faithful,
Adeste, fideles,
Joyful;
Laeti triumphantes,
Come to Bethlehem
Venite, venite in Bethlehem!
Born;
Natum videte,
King of Angels
Regem angelorum
Come, let us
Venite, adoremus!
Come, let us
Venite, adoremus!
Come, let us adore him!
Venite, adoramus Dominum!
Come, let us adore him!
Venite, adoramus Dominum!
Leaving their flocks,
En grege relicto
To gaze;
Humiles ad cunas,
O come,
Vocati pastores adproperant,
To gaze!
Et nos ovanti,
Footsteps.
Gradu festinemus.
Come, let us
Venite, adoremus!
Come, let us
Venite, adoremus!
Come, let us adore him!
Venite, adoramus Dominum!
All Ye Faithful,
Adeste, fideles,
Joyful;
Laeti triumphantes,
Come to Bethlehem
Venite, venite in Bethlehem!
Born;
Natum videte,
King of Angels.
Regem angelorum.
Come, let us
Venite, adoremus!
Come, let us
Venite, adoremus!
Come, let us adore him!
Venite, adoramus Dominum!
Source: LyricFind
Songwriters: Traditional / Eithne Ni Bhraonain / Nicky Ryan
Adeste Fideles lyrics © Hope Publishing Company
The Christmas carol "Adeste Fideles"—better known to most people as "O Come All Ye Faithful"—is one of the most beautifully written. Its precise origins are a mystery, but scholars say the song is at least 250 years old.
Some have attributed the song to King John IV of Portugal (1604-1656), called "the musician-king," who composed a number of musical works during his reign and also compiled one of the world's largest musical libraries.
Other historians say the English hymnist John Francis Wade (1711-1786) is the true author of this carol. The earliest versions of "Adeste Fideles" are all in Latin.
The English-language version that most people today know was translated in 1841 by Frederick Oakeley, a British Catholic priest. Both versions have eight verses, though not all are found in the earliest published versions. Some verses, such as the final one, is sung traditionally only at Christmas Mass.
Whether you prefer to sing in English or in Latin, either version of this holiday carol are a wonderful addition to your Christmas music performances.
"Adeste Fideles" Latin Lyrics
1. Adeste Fideles laeti triumphantes,
Venite, venite in Bethlehem.
Natum videte, Regem Angelorum;
Refrain
Venite adoremus,
venite adoremus,
venite adoremus
Dominum!
2. Deum de Deo, lumen de lumine,
gestant puellae viscera.
Deum verum, genitum non factum; (refrain)
3. Cantet nunc io chorus Angelorum
cantet nunc aula caelestium:
Gloria in excelsis Deo!
4. Ergo qui natus, die hodierna,
Jesu, tibi sit gloria.
Patris aeterni Verbum caro factum;
5. En grege relicto, Humiles ad cunas,
vocati pastores approperant.
Et nos ovanti gradu festinemus;
6. Aeterni Parentis splendorem aeternum,
velatum sub carne videbimus.
Deum infantem, pannis involutum;
7. Pro nobis egenum et foeno cubantem,
piis foveamus amplexibus.
Sic nos anamtem quis non redamaret?
8. Stella duce, Magi, Christum adorantes,
aurum, thus, et myrrham dant munera.
Jesu infanti corda praebeamus;
"Oh Come All Ye Faithful" English Lyrics
1. O come, all ye faithful, joyful and triumphant!
O come ye, o come ye, to Bethlehem.
Come and behold Him, born the King of angels;
Refrain
O come, let us adore Him,
O come, let us adore Him,
O come, let us adore Him,
Christ the Lord!
2. God of God, Light of Light,
Lo! He abhors not the Virgin’s womb.
Very God, begotten not created; (refrain)
3. Sing, choirs of angels, sing in exultation!
Sing, all ye citizens of heaven above:
Glory to God, glory in the highest!
4. Yea, Lord, we greet Thee, born this happy morning,
Jesu, to Thee be glory given.
Word of the Father, now in flesh appearing;
5. See how the shepherds, summoned to His cradle,
leaving their flocks, draw nigh to gaze.
We too will thither bend our hearts’ oblations;
6. There shall we see Him, His eternal Father’s
everlasting brightness now veiled under flesh.
God shall we find there, a Babe in infant clothing;
7. Child, for us sinners, poor and in the manger,
we would embrace Thee, with love and awe.
Who would not love Thee, loving us so dearly?
8. Lo! Star-led chieftains, Magi, Christ adoring,
offer Him frankincense, gold, and myrrh.
We to the Christ-child, bring our hearts oblations;
Although the English-language version of this Christmas carol is more recognizable, there have been notable versions of both songs recorded through the years.
The Italian tenor Luciano Pavoratti performed "Adeste Fideles" numerous times during his career, as has the Vienna Boys Choir. The Irish singer Enya has also recorded a version of the Latin carol.
"Oh Come All Ye Faithful" has been recorded by scores of pop musicians from Frank Sinatra and Perry Como to Mariah Carey and the heavy-metal band Twisted Sister.
https://www.liveabout.com/adeste-fideles-english-and-latin-lyrics-2701295
Alpha zero by google not use GM game
...
...
I bought a laptop, a Dell, model XPS 13. I found a technical review which mentioned the Fritz test: Fritz is a chess benchmark that tests the computing capabilities of the CPU with various chess moves.
The Intel Core i7-8550U managed to get 10.675 million moves per second. For comparison, one of the most powerful computers, Deep(er) Blue, was able to squeeze out 200 million moves per second. In 1997 Deep(er) Blue even beat the famous Garry Kasparov with 3.5 to 2.5.
But then I found this link that claims that even an iPhone 5s would be almost better than Deep Blue. I am now confused, are Deep Blue and Deeper Blue different? Are algorithms more efficient today?
IBM claimed the machine could search for 200 million moves per second, while Stockfish in the recent AlphaZero match could "only" search for 80 million per seconds on a modern multi-core machines. But... it was unclear how exactly IBM derived the number.
Our spirituality comes full circle when we act from love and truth, no matter how vulnerable it makes us feel. If we hide our heart, we starve the collective of loving momentum needed for change. We silence our soul. When we speak our truth when we are afraid. When we challenge ourselves to refine our ideas into action even though we may be rejected by those we love. We come full circle in our awareness. This is the Initiation and it's not supposed to be easy. You may lose friends, you may aggravate family and you may get an inbox full of insults from people who think that they can stop whats coming by silencing you. This is not an easy place to be, not by a long shot, but would you want to be anywhere else? What is the cost of living a lie? Speak and live your truth, its the only way you can know who you are and where you belong in this world. And, its the only force on this planet that pushes aside people who live and depend on lies. https://www.facebook.com/gigiyoungdotcom/
There's no universe definition on how an engine calculates number of moves per second. How it's done is implementation dependent. It's not always possible to compare engines by number of moves searched per seconds. There was a somewhat related discussion on Rybka:
Deep Blue is out-dated, it was made before this century. Please note I was too young for the project, so my understanding might not be 100% correct. Deep Blue had a paper. I just had a quick 10 minutes look. Let's give a try:
2018, nobody uses human grandmaster games for tuning
Deep Blue didn't focus on deep search as much as modern engines like Stockfish (https://en.wikipedia.org/wiki/Deep_Blue_(chess_computer)#Aftermath supports my argument)
Deep Blue was running on a dedicated machine. We don't do that in 2018.
IBM had 32GB hash table, we can do better than that in 2018
Deep Blue didn't have something known as null move pruning. (page 5 in the paper). I'm very confident all modern engines use it. It's a simple technique.
Deep Blue didn't use late move pruning (I failed to see in the paper)
Deep Blue used MPI for parallel search. This doesn’t happen anymore.
Deep Blue was running evaluation on hardware, make no sense in 2018. If Stockfish did that, you wouldn't be able to use the engine on an iPhone.
Deep Blue had very basic move ordering (http://www.talkchess.com/forum/viewtopic.php?t=64021&postdays=0&postorder=asc&topic_view=flat&start=10 by Alvaro Cardoso supports my argument)
Deep Blue had a 5-piece tablebase. Stockfish has 6.
Deep Blue pruned less than modern engines.
The algorithms was hardware specific (e.g. generating moves). We don't do that anymore in 2018. We have efficient 64 bits operations.
IBM claimed the machine could search for 200 million moves per second, while Stockfish in the recent AlphaZero match could "only" search for 80 million per seconds on a modern multi-core machines.
But... it was unclear how exactly IBM derived the number. There's no universe definition on how an engine calculates number of moves per second. How it's done is implementation dependent. It's not always possible to compare engines by number of moves searched per seconds.
http://talkchess.com/forum/viewtopic.php?t=30992&start=0&postdays=0&postorder=asc&highlight=report+engine+speed
This story is beautiful, one of the most beautiful Zen anecdotes, and Bankei is one of the superb Masters. But Bankei was an ordinary man.
Once it happened that Bankei was working in his garden. A seeker came, a man in search of a Master, and he asked Bankei, ?Gardener, where is the Master??
Bankei laughed and said, ?Wait.
Go in through that door, and inside you will find the Master.?
So the man went round and came inside. He saw Bankei sitting on a throne, the same man who was the gardener outside.
The seeker said, ?Are you kidding? Get down from this throne. This is sacrilegious, you don't pay any respect to the Master.?
Bankei got down, sat on the ground, and said, ?Now then, it is difficult. Now you will not find the Master here ... because I am the Master.?
It was difficult for that man to see that a great Master could work in the garden, could be just ordinary. He left. He couldn't believe that this man was the Master; he missed.
Everybody is afraid of being nobody. Only very rare and extraordinary people are not afraid of being nobody --a Gautam Buddha, a Bankei.
A nobody is not an ordinary phenomenon; it is one of the greatest experiences in life--that you are, and still you are not.
That you are just pure existence with no name, with no address, with no boundaries... neither a sinner nor a saint, neither inferior nor superior, just a silence.
People are afraid because their whole personality will be gone; their name, their fame, their respectability, all will be gone; hence, the fear. But death is going to take them away from you anyway.
Those who are wise allow these things to drop by themselves. Then nothing is left for death to take away. Then all fear disappears, because death cannot come to you; you don't have anything for death. Death cannot kill a nobody.
Once you feel your nobodiness you have become immortal. The experience of nobodiness is exactly the meaning of nirvana, of nothingness, of absolute undisturbed silence, with no ego, with no personality, with no hypocrisy--just this silence... and these insects singing in the night. You are here in a way, and still you are not.
You are here because of the old association with the body, but look within and you are not. And this insight, where there is pure silence and pure isness, is your reality, which death cannot destroy. This is your eternity, this is your immortality.
There is nothing to fear. There is nothing to lose. And if you think anything is lost--your name, your respectability, your fame--they are worthless.
They are playthings for children, not for mature people. It is time for you to be mature, it is time for you to be ripe, time for you just to be.
Your somebodiness is so small. The more you are somebody, the smaller you are; the more you are nobody, the bigger. Be absolutely nobody, and you are one with the existence itself.
The comment
The longing of the mind is to be extraordinary. The ego thirsts and hungers for the recognition that you are somebody. Somebody achieves that dream through wealth, somebody else achieves that dream through power, politics; somebody else can achieve that dream through miracles, jugglery, but the dream remains the same: ?I cannot tolerate being nobody.?
And this is a miracle-- when you accept your nobodiness, when you are just as ordinary as anybody else, when you don't ask for any recognition, when you can exist as if you are not existing. To be absent is the miracle.
<3 Osho
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