Need help about RTX 3070 on i5

2021.12.05 10:24 sinisterserra Need help about RTX 3070 on i5

I just want to ask you guys if what do you think about RTX 3070 on i5 laptops. Is it good or not? I’m planning to buy a unit from Acer. It’s Helios 300 PH315-53-53KP. Thank you!
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2021.12.05 10:24 YouPeopleAreGarbage Has anyone done the math?

Been behind for a long while and haven't been reading what I've been buying. I'm wondering if anyone did the math with the deluxe editions: What volume of the deluxe edition would be the "end"? And based on the difference of average release dates, when could we expect it?
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2021.12.05 10:24 Sandwich-Slow Julia Rath 🍒

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2021.12.05 10:24 thanoshasbighands Montgomery owners, how we feel about today?

I don't get to see too many Bears games in full so last Thursday was pretty brutal to see just how inefficient the Bears moved the ball against lowly Detroit. Now with ARI, GB and MIN the next 3 games, seems like the Bears running attack could easily get game scripted out when they inevitably fall behind.
I love Montgomery's usage, but it seems that his early season success and then Herbert's success came with Fields under center. With Dalton, teams can key on the Bears RBs.
I'd love to here the case for those starting him over comparably tiered guys vs those benching for the same.
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2021.12.05 10:24 Ovako76567 I want to write him

Please. I want to write him. He dumped me 4 months ago and i cant get over it. It hurts so bad and he told me to lesve him alone. I am 2 weeks in contact today and i need to write him. I miss him. What should i do. Fuck 😞
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2021.12.05 10:24 1111RHYME Should I get a degree?

I completed school this year and I have applied for a bachelor degree in business and however, now I am beginning to have doubts. Its not the matter of the subject I have chosen, I really am interested in pursuing a career in the business field but lately I have just been questioning 'will this actually be useful?' Everyone I have asked has only given the traditional 'just get it, it will get you a good job' lecture but if thats so then why are there so many people who are making a living without degrees? One of my friends who was pretty much a high school dropout started a traineeship and has begun earning money and experience already and its making me question if I should just do the same. But, the thing is if I do will it ultimately be the most beneficial option long term? Will I eventually reach a dead end and look back and think 'damn in that time I could have got a degree.' I dont want to waste my opportunities but I also dont want to waste my time and end up in debt. In this present day, is getting a degree really still worth it?
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2021.12.05 10:24 InsertClickbait when sus

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2021.12.05 10:24 Clownlovebrett69 My awesome tattoo need more done soon

My awesome tattoo need more done soon submitted by Clownlovebrett69 to PokemonTCG [link] [comments]


2021.12.05 10:24 Comfortable-Still-58 ANVIL Free - NexusGames

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2021.12.05 10:24 Old-Reading4079 Very good . The fit was exactly as expected!!

Very good . The fit was exactly as expected!! submitted by Old-Reading4079 to G59 [link] [comments]


2021.12.05 10:24 Aarronrpirie Looking for ps players to a raid with

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2021.12.05 10:24 Iceppl Beginner! Need help pls

I am new to Tarot reading and I recently did celtic cross tarot spread. I could understand the meaning of all the cards except the last one (the 10th/final outcome). I got a reversed " king of cup".
So my question is "what's the prospect of my research project? Is it going to be successfully published or is it going to be a failure?" What does the reversed king of cup mean for my question?
Any input would be appreciated. THANK YOU!
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2021.12.05 10:24 TN_REDDIT You know what they say about opinions :-)

You know what they say about opinions :-) submitted by TN_REDDIT to freekarma2021 [link] [comments]


2021.12.05 10:24 SpanishGarbo Imagine if Haas actually tried 🤯

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2021.12.05 10:24 NFCAAOfficialRefBot [GAME THREAD] (3-5) Stetson @ (1-7) Bethune-Cookman

Stetson Stetson @ Bethune-Cookman Bethune-Cookman
Game Start Time: 12:00 ET
Location: Municipal Stadium, Daytona Beach, FL
Watch: FSPN+

Team Coach(es) Offense Defense
Stetson Stetson nola2tx41 Air 4-4
Bethune-Cookman Bethune-Cookman king_of_zanzibar_ Spread 4-3
Stetson Stetson
Total Passing Yards Total Rushing Yards Total Yards Interceptions Lost Fumbles Lost Field Goals Time of Possession Timeouts
0 yards 0 yards 0 yards 0 0 0/0 0:00 3
Bethune-Cookman Bethune-Cookman
Total Passing Yards Total Rushing Yards Total Yards Interceptions Lost Fumbles Lost Field Goals Time of Possession Timeouts
0 yards 0 yards 0 yards 0 0 0/0 0:00 3
Clock Quarter Down Ball Location Possession Playclock Deadline
7:00 1 1st & 10 -1 Bethune-Cookman Bethune-Cookman 12/06 08:24 AM EST 12/15 08:24 AM EST
Team Q1 Q2 Q3 Q4 Total
Bethune-Cookman 0 0 0 0 0
Stetson 0 0 0 0 0
Unable to generate play list
Waiting on a response from nola2tx41 to this comment.
Admin: Restart | Edit Stetson | Edit Bethune-Cookman | Rerun play | Pause | Chew | Abandon
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2021.12.05 10:24 cptunderbite Grenade of the Year???

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2021.12.05 10:24 unable_To_Username I love to watch how they care for each other ♡w♡

I love to watch how they care for each other ♡w♡ submitted by unable_To_Username to snails [link] [comments]


2021.12.05 10:24 Pulelehua 20th Native Hawaiian Convention to feature keynote by nation’s first Native American cabinet secretary of the Interior Deb Haaland.

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2021.12.05 10:24 pineapple-007 US is Biggest Contributor of Plastic Pollutants in the World, Finds study

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2021.12.05 10:24 AdmireMeAmy Christmas is made for the ho ho ho’s 😉

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2021.12.05 10:24 Fluffy_Munchkin Homemade "caramelized" white chocolate is a lie. Sort of.

tl;dr: the vast majority of recipes for "caramelized" white chocolate likely result in "toasted" white chocolate, with negligible caramelization actually occurring. The milk powders and the sugars in white chocolate undergo the Maillard reaction during these recipes, but the sugars likely don't undergo caramelization, resulting in a "misnomerical" description.
"Caramelized" white chocolate (CWC) is a big, fat lie. Sort of. You've likely never had "True" CWC unless you've tried a brand that concocts theirs using powdered caramel. If you've ever followed a recipe to make CWC, what you've actually made was "toasted" white chocolate. (I know it's also referred to as "blonde chocolate", but I find this to be a lesser-known term, even if it's a more accurate moniker. The vast majority of recipes I've seen for CWC don't refer to it as "blonde", which is the main issue here.)
"Caramelized" White Chocolate. It's been praised for its mellowed sweetness and complex flavor, and was a pretty big thing a few years back. The chocolate meant to convert white chocolate haters to the Dark Side of flavortown. You can make it at home with an hour's time! Or can you...
Alright, so let's start from the beginning. What's caramelization? To put it in technical terms, caramelization is the pyrolysis of sugar; thermal decomposition of the chemical structure of sugar, resulting in the creation of hundreds of chemical products that we associate with the color and flavor of caramel. More simply put, when you heat sugar enough, it breaks apart and forms new stuff that both look and taste different.
It's not dissimilar to the Maillard reaction, another non-enzymatic browning reaction, but the two are distinct from each other. You can read a bit more about both here, if you like:
Recently I've been a bit obsessed with "caramelized" milk chocolate (I'll expound on its magnificence later), and it's found its way into several of my projects. But my process of making it via a pressure cooker got stuck in my head, as something didn't make much sense to me. It made me think "Wait, pressure cookers only achieve temps of like 250F or something like that while under pressure. Is this stuff actually caramelizing at all?"
I realized the same might be true for the widespread method of making caramelized white chocolate. Observe:
Here are the top 4 search results I see when I search for "how to make caramelized white chocolate":
From The Pioneer Woman:
David Lebovitz:
SugarSaltMagic.com:
Food52:
Take note of their processes. All four call for heating your oven to between 250F and 285F and roasting the chocolate over the course of about an hour's time. Keep scrolling down the results list, and you'll see virtually all of the recipes use similar processes. Wait a second...doesn't sugar caramelize at much higher temperatures? Sucrose doesn't melt until like 360F or something...? In that case, there's literally no way the sugar in white chocolate is going to caramelize if everyone's been sticking their chocolate in sub 360F ovens.
Enter Stella P- I mean, Shelly Schmidt: Sugar, as it turns out, is weird. The tl;dr is that it can undergo thermodynamic decomposition without melting, and that this decomposition is dependent on the time that temperature is applied to the sugar. So the longer ya heat it, the more it breaks down, but the temperatures required for this thermal decomposition can be far lower than the apparent melting point of sugar.
Now enter Stella Parks: Stella has a recipe that showcases this principle in action, where you roast sugar at 300F to take it to a caramelized state without melting it. So maybe that's it, right? Roasting the white chocolate at sub 350F temperatures can still caramelize it.
Well, I still didn't think so. Stella's recipe calls for toasting the sugar for several times longer than the hour-long process involved in creating CWC. Yes, there's still a slight change in the sugar after an hour at 300F, but according to Stella, the flavor is very subtle, and she still refers to the sugar as "toasted", not "caramelized" at this stage.
A Quick Test
Still, there's an easy way to test whether there's any degree of noticeable caramelization in white chocolate. Exhibit A: I used white chocolate as the control, against which I was measuring the roasty-ness of sugar, nonfat milk powder, and a combination of sugar and cocoa butter (in case the argument to be made concerned the cocoa butter acting as a direct thermal conductor for the sugar in the chocolate). I roasted the contents of the pan at 275F (average-sh temp of the majority of the recipes I found). The milk chocolate was included for funsies.
20 minutes
30 minutes
45 minutes, and I'm getting excited:
1 hour...
After an hour, you can see the results: the sugar remained stubbornly not-browned in both its raw form and in its sugacocoa butter combo. Whereas both the milk powder and white chocolate were noticeably browned, and if you tasted the toasted milk powder, you'd think "Huh, that tastes exactly like the CWC, only not-sweet".
I kept it going for an additional hour, and not much changed, aside from the milk powder and white chocolate deepening in color shade. The sugar and sugacocoa butter still weren't subjected to both sufficient heat and time to adequately brown, and I couldn't really taste any caramel notes in either after two hours. (275F vs Stella's 300F, so that's likely why much wasn't apparent after two hours.) And I doubt the lactose in the milk powder is caramelizing either, since it caramelizes at like 400F or something - significantly higher than sucrose. I don't think white chocolate manufacturers are putting fructose in their white chocolate, which would be the only other possibility for 1-hour caramelization at 250-300F. I couldn't find any info on whether they do, anyhow. Well then, that seems to settle it.
Is it safe for the pedants to crawl out of their holes and start ackchuwally-ing "It's toasted white chocolate, not caramelized!"? I dunno, I wouldn't call my quick "backyard" test rigorous or definitive. But I think it does provide some moderately-compelling evidence as to whether the sugar's actually caramelizing.
Actually Caramelized White Chocolate
There are a few more things to discuss, though.
First, is caramelized white chocolate even a thing? Well, yes. There are* some products that are created by adding powdered caramel into the chocolate during the creation process. I believe Callebaut's "Gold" chocolate line is one such product. But that's not something you can easily do at home. You'd need a $200+ piece of specialized equipment to grind your own chocolate to which you'd add the caramel.
.
.
.
So I brought out my $200 piece of specialized equipment. Meet my wet grindemelanger, Amigara. Toasted some whole milk powder via my lazy pressure cooker method, ground a cooled caramel to powder, then tossed 'em in with some melted cocoa butter and a touch of vanilla paste. Several hours of drr drr later, and I had some legitimate caramelized white chocolate on my hands. Pretty neat.
The flavor is a bit more complex than "caramelized" white chocolate, with far more prominent caramel-y notes. Unfortunately, I modeled the proportions off of Valrhona's Dulcey, and the amount of caramelized sugar wasn't sufficient to appropriately sweeten the chocolate. I think they use straight sugar, so the same proportions would be markedly sweeter. It has a sorta savory taste from the toasted milk powder - it doesn't taste bad, but I think the recipe could be improved. I'll write up the recipe at the bottom along with a suggested increase.
But I realize that most sane people don't own wet grinders for random pastry flex. Is it possible to make caramelized white chocolate without your own wet grinder? I think so, although I personally haven't tried it yet. This guy caramelizes sugar at 250F by leaving the sugar in an oven overnight, with some foil to protect the sugar against the heating element's fluctuations. *It seems reasonable to assume you could do the same with white chocolate. *You could also try a shorter time, a la Stella's recipe; try for 4-5 hours. I think the main issue may be that the milk powder could burn before the sugar can adequately caramelize, but I'm not positive if this would actually happen.
You can also likely make it in a microwave, but I wouldn't recommend this method. I think it'll lead to the chocolate toasting and/or caramelizing unevenly, and you risk the sugars burning by the time you'd get them to caramelize.
Other Toasted Chocolates - Brief Overview
Alright, so...you can also toast any chocolate that contains milk powder. White chocolate is the most well-known, but you can also toast milk, ruby, and dark milk chocolate. Ruby's an interesting one. You'll lose its characteristic hue in the process, but it tastes exactly like toasted white chocolate...with its citrusy tang. It's a very interesting contrast. Fruity brightness contrasted by complex toastiness. Kinda like a yuzu-black sesame vibe.
Dark milk chocolate - milk chocolate with a higher degree of cocoa tastes veeeery nice when toasted. the cocoa's complexity deepens further from the toasted milk powder. I think the coffee notes become more apparent.
Toasted milk chocolate, though. It legit tastes like a fudgey brownie in chocolate form, it's insane. I know all y'all like to hate on milk chocolate, but you nonbelievers should absolutely give toasted milk chocolate a try. The sweetness is far more balanced by the toasted notes, and I find I prefer it to toasted dark milk chocolate. And that's coming from a guy who'll eat 95%+ dark chocolate. Toasted milk chocolate is absolutely wonderful, and I've already started to use it in some of my projects.
RECIPE
200g sugar (for 175g caramel)*
225g cocoa butter
250g whole milk powder
10g vanilla bean paste
*I suggest bumping this up to 250-275g sugar for 225g-250g caramel
Place the milk powder in a mason jar, and seal the lid "finger-tight". Place the mason jar on a trivet in a pressure cookeinstant pot with an inch of water on the bottom of the pot. Pressurize for 60 minutes, then allow a full natural release to occur.
Melt the sugar into a dry caramel, then pour caramel onto a heatproof silicone mat. Allow the caramel to cool completely, then break into chunks. Grind the caramel chunks in a food processor until fine.
Melt the cocoa butter and add it to a running melanger. Slowly add the milk powder and 175g of the powdered caramel and vanilla bean paste. Run the melanger for 12-24 hours, then temper the chocolate as white chocolate. (Heat to 110F/43.3C, cool to 79F/26.1C, heat to 84/85F / 28.9/29.4C) Cast into molds and let the chocolate crystallize for 6+ hours.
Anyhow...yeah, that's how I spent spent a week obsessing over weird, culinary pedantry. Likely no one's really gonna care, but dang it, "technically correct" is the best kind of correct!
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2021.12.05 10:24 PruneEmergency8465 Can anyone in the Earnin Community help me boost my Max? 🙂 https://earnin.app.link/ZtPc6kB0ikb

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2021.12.05 10:24 FocusAltruistic Question.

Did countries exist in the Previous era(50.000 years ago) And I mean real live countries like Germany, Russia, China US and etc…
Would like to know an answer.
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2021.12.05 10:24 Roy_Chadwick Would you like to decorate your bathroom without having to invest in expensive remodeling projects?

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2021.12.05 10:24 BigJesusGreg Zekrom raid Poland now

7583 8265 2826 Use Ground poks
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