New Totse

More details here: https://www.libretro.com/index.php/hacker-vandalised-our-buildbot-and-github-organization/

The short version is that the file hosts for all the core updates & the netplay servers are down thanks to some hackers. Helluva time to have a hankering for new cores :/

Imahara died on July 13, 2020, at the age of 49 after suffering a ruptured brain aneurysm . He shall be truly missed by many.

Jailhouse Burritos are a staple in any half-decent jail, because they are easy to make with simple to find ingredients. All you need is a Ramen noodle for a base, and your favorite chip.

Crush up the ramen and your chip of choice. It's important that if you are in jail to not puncture the chip bag, as you'll need it to make the burrito. Most people use cheetos because they swell. Add just enough hot water to stir everything up. Wrap it in a towel, let it set for as long as you can stand to wait, and enjoy. You'll know it's done when it's compressed like the contents of a burrito, hence the name.

Revision 1: Make sure you add 1 noodle per chip used, or the chips will overpower the noodle and make it taste like garbage.

Things I've done that have worked:
- Instant coffee packets will make it spicy
- Cheetos
- Corn chips
- Sour cream and onion chips
- Cheddar chips (they take on a real good sour cream taste

Ever think to yourself, man I wish I had a skeleton without all that pesky meat on it. Well now you can! Introducing the Dermestid. You've probably seen these little flesh eating beetles around and never given them much thought. And why would you? They don't bother anyone, they don't eat living or wet meat, and are generally harmless. They can do some damage to leather and carpet if they are left unchecked. These little buggers are use by museums and taxidermists to efficiently clean the meat off a skeleton. This skeleton can be anything, human or animal. Some people think bleaching the bones is a good idea and while that creates white bones, it also makes them brittle. Some people like to boil the meat off the bones and while that works, it often creates yellow bones that aren't pleasing to look at.

What you want to do is get a Dermestid colony and set them up. There are charts to see what size colony you need for the size of skeletons you want to clean and how long it will take. A skull for example.

Requires you to remove all the heavy meats such as the tongue, eyes, and brain. Then you have to let the meat dry for a time to get a nice jerky consistency. You can do this artificially with drying rooms or you can just leave it in a warm, dry place. Be warned though, you will attract flies and that's not the kind of crowd you want doing your taxidermy work. After the meat is dry, you just toss it in the colony making sure you don't crush any of your workers. They will go to town on it and within a few days, depending on the size of the object, it will be clean. After that you clean any bits that the bugs didn't and dunk it in peroxide. Leave it there for a few days and it will whiten the skull without making it brittle.

The bigger the carcass, the more bugs you need. The bugs themselves need a few small bones here and there to live in along with some sort of substrate type material. Your best bet is to do this outside away from your home and to lock it down tight. The smell of dead animals will attract all sorts of scavengers to your box.

Side note:

You can feed a lot of chickens cheaply with maggots. Take a bucket and drill a bunch of holes in it and then fill it up with rotten animals. Flies get in and lay eggs and maggots are born. Then dump the maggots out for the chickens.

By Das Troll

Just had to put on of these in because the wire came out of mine and broke a bunch of shit. It's really not hard either you just:

• Remove plastic trim behind door handle, and light in door
• Remove two screws hidden behind previously mentioned trim
• Pull the door panel off CAREFULLY as the door tweeters have to be removed separately
• If driver's door remove door module (10mm socket)
• Remove plastic sheeting
• IDEALLY you'll be able to have the glass all the way up to remove the retaining clip bolts (10mm socket)
• Carefully remove glass
• Unbolt regulator (10mm socket)
• Swap window motor onto new regulator (10mm socket)
• Assemble in reverse order

It's a lot of steps, but they're easy steps other than removing the glass from the regulator if it's already stuck. Otherwise worst case is you might have to just cut the regulator wires so the glass can slide freely. I opted not to because I was hoping to be able to repair the existing regulator.

Original Article on Forbes

Draft beer relies on carbonation, as does anything with bubbles in a can.
Draft beer relies on carbonation, as does anything with bubbles in a can. GETTY
Soft drink and beer makers are scrambling for access to CO2, a key ingredient in the carbonization used to make their products after coronavirus shutdowns have closed off their access to the chemical.

“The supply is rapidly deteriorating,” says Geoff Cooper, president of the Renewable Fuels Association, which represents the ethanol industry. “Absent of some intervention to keep these facilities running, it will further deteriorate. We’re on the verge of something fairly disruptive. It’s going to be hard to come by.”

A coalition of associations from beer and meat packers, which use it for slaughter and refrigeration, sent a letter to Vice President Mike Pence on April 7, 2020, expressing “strong concern” about the shortage and asking for government intervention as ethanol plants were forced to close in droves due to the coronavirus crisis. CO2 production at ethanol plants, which produce carbon dioxide as a byproduct from fuel production, was down about 20% at the time.

Production is now down 30%. In the past two weeks suppliers have started breaking contracts and preparing for shortages as five more ethanol plants have either closed or significantly reduced output. Of the 45 U.S. ethanol plants that sell carbon dioxide, 34 are closed, while other sources from ammonia plants and oil refineries are also declining due to the crisis.

A serious crisis will hit in May without government help, says Rich Gottwald, the CEO of the Compressed Gas Association. Within the next four weeks, he expects production to reach a more than 70% shortfall. “It continues to get worse,” Gottwald says, who adds that he is hopeful after recent discussions with the federal government. “There will be shortages. The entire food industry understands the challenge now. Everything is so interconnected.”

The bigger companies will fare better but it has independent producers like Darin Ezra scrambling. The CEO of manufacturer Power Brands has spent 15 years consulting on formulations and ingredient sourcing used for new launches at companies including Pepsi, Starbucks SBUX and Gatorade. For the past few weeks, his time has been spent securing CO2, normally an abundant commodity, from new sources and even overseas markets.

“The main ingredient for most beverages in America is in very bad shape,” says Ezra. “I told my plant managers to fill out every single tank that they can find and try to find new sources because we expect it to go from bad to maybe a serious problem.”

If it gets worse, he says “that means that a lot of carbonated soft drinks will simply not be produced.”

Beer, spiked seltzer and other alcoholic drinks all require CO2.
Beer, spiked seltzer and other alcoholic drinks all require CO2. AFP VIA GETTY IMAGES
Which means the shortage will threaten some of the hottest parts of the $28 billion carbonated drinks market—including sparkling water and hard seltzers, which have surged in recent years amid a popularity boom. Spindrift and White Claw declined to comment over whether they are planning for a shortage or if production will be impacted in the future. La Croix, owned by a publicly traded company, sources from a number of national suppliers and says it does not anticipate a supply issue.

The beer industry uses 14% of the CO2 produced in the country. Bob Pease, Brewers Association CEO, says they first started worrying about the shortage earlier this month, when a member notified the organization that its CO2 supplier had suddenly broken the contract and would only be able to deliver half of the expected order. Prices went up 25% after that. Now that deal is the norm for most craft brewers, Pease says.

“That certainly got our attention. No CO2, no beer, bottom line,” adds Pease. “This is an issue that has come up really quickly on us. It is the last thing my members need, with the collapse of the hospitality industry.”

Big producers can often recapture some of the CO2 they use with pricey machinery, but 99% of craft brewers don’t have those capabilities, while most independent beverage brands rely on contract manufacturers that are also without the means of a Pepsi or Coca-Cola KO. Because of that, small food and beverage businesses will likely be hit hardest.

Lifeaid Beverage CEO Orion Melehan says he first asked his contract manufacturer earlier this month to find out if they thought it would be a problem for his line of functional drinks, all carbonated. In fact, the factory had decided to breach its exclusive contract with its longtime carbon dioxide supplier to get into business with a back-up. He adds that some industry experts expect there to be “some rationing for brands at our scale and emerging brands.”

“It would have catastrophic implications,” says Melehan, who cofounded Lifeaid in 2011. “There’s already a can shortage that’s been with us for 18 months. Just as we thought we were coming out of that, the CO2 shortage hits us out of left field. We’re dodging so many balls.”
[Submitted by Sysop]

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Until May 21st

Please go to https://newtotse.com/phpbb3 for the time being