“Counting the beats,
Counting the slow heart beats,
The bleeding to death of time in slow heart beats,
Wakeful they lie.” — Robert Graves
(this unusual XKCD does not embed, please click to be mesmerised by it)
Turns out you can buy and trade Bitcoin mining capacity as well as Bitcoin. As I’m gradually learning more about the Bitcoin world, I’m finding a rapidly maturing technology space. I just stumbled across a commodity exchange, for example. Akin to an exchange trading gold or oil, this one trades the capacity to mine Bitcoin — processing power measured in GHash/sec.
Called cex.io the exchange looks easy enough to understand. One advantage of trading processing power is all the time you earn it, you also earn the Bitcoin the associated processing power creates. I’ll be giving it a try with a small amount of Bitcoins to see what happens — as described it looks like a better “savings account” for Bitcoin than keeping them on a computer here.
WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 27,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 10 sold-out performances for that many people to see it.
Filed under: Webmink | Comments Off
Almost ten years ago I posted a recipe for a very different style of chocolate martini. Most of the variants of this drink I have tried have had a chocolate taste but a texture that seems incongruously light and watery. Not this one; it’s dense and rich like melted chocolate.
It was the top hit on my web site for many years, but my recent web site migration means the original URLs have gone dark. So here’s the recipe again, just in time for the holidays!
If you’ve made chocolate sauce, you’ll know that you melt chocolate and then keep it liquid when it cools by adding a solvent – usually fat (in the form of cream). It struck me that one could probably use alcohol instead. Here’s roughly the recipe I use; it makes shots for at least 10 people.
Melt the chocolate carefully (I use a double-boiler) and when it’s liquid slowly stir in the vodka 25ml at a time to start with and then 50ml at a time. Then shake with everything else with plenty of ice in a large cocktail shaker. Strain and serve – I recommend straining into a small jug so that the melting ice doesn’t dilute the drink too much as you’re carefully pouring it.
Although I show it here in cocktail glasses, the drink is so rich and dense that I suggest serving it in shot glasses instead. Garnish with a dusting of grated chocolate from the same bar you used for the drink. Optionally serve with a single rich chocolate truffle in the bottom of the glass as a reward.