2022.01.25 09:04 Haghiri75 Making a public API with token for each use (like OpenWeatherMap, Github, Firebase, etc)
I'm going to make a service and I need this. Each user may create a simple "app" or in general an entity, and each entity has an API key. Does this method of making API's and apps have a specific name or it is the same as JWT?
I am a little bit confused about the stuff and I need some help for searching about the matter.
submitted by Haghiri75 to AskProgramming [link] [comments]
2022.01.25 09:04 LifeIsHard1999 DID I JUST got otak otak scam? Why it use kelapa to cover the fish??
|submitted by LifeIsHard1999 to malaysia [link] [comments]|
2022.01.25 09:04 maykl71 Euler.Tools - Do Crypto
Euler Tools created its own cluster of nodes for each of the networks within the blockchain. Each cluster has observers who are responsible for extracting and processing data using advanced technologies such as ETLs, data pipelines, and machine learning technologies to filter and clear results and provide only relevant events. In parallel, Euler Tools is also responsible for combining several data sources to provide information about external transactions and eliminate possible distortions.
submitted by maykl71 to airdropalertcom [link] [comments]
2022.01.25 09:04 crytoloover Dogecoin (DOGE) gets serious by bringing on Vitalik Buterin to its Foundation
|submitted by crytoloover to coinmarketbag [link] [comments]|
2022.01.25 09:04 Patient_Ad6008 Peaceful Warrior - Bar Scene
|submitted by Patient_Ad6008 to PUBG_Highlights [link] [comments]|
2022.01.25 09:04 TheSilencer99 Xiaomi Snapdragon phone?
2022.01.25 09:04 LifeOnMarsden Who else is hyped for Beaci Bia? That AEW intern really is earning his hotdog and handshake with this masterpiece
2022.01.25 09:04 businessyndicate Nvidia is reportedly preparing to abandon its $40 billion takeover of Arm
|submitted by businessyndicate to businesstalkdaily [link] [comments]|
2022.01.25 09:04 SaveSatos One year free!
If someone would have told me a year ago that I would hit this milestone, I would have laughed at them, argued that it’s impossible, then cried myself to sleep. I know this, because it’s exactly what I did over and over again until around the six-month mark of my sobriety from Benzos. That’s when I started to notice some of the physical pains easing and mentally, I began having hope that the years I spent as a prisoner to one of the worlds most dangerous drugs would become a distant memory. Although I still have a whole lot of healing to do, I can officially say today, with full confidence, that I’ve woken up from the nightmare of Benzodiazepine addiction. I am strong, I am proud, I am sober, I am healthy, and most importantly, I am happy!
Having been through the throes of a cold turkey Benzo withdrawal, one which almost took my life, I will forever feel a duty to help protect others from falling into the same dangerous trap. Here are a few key reminders I’d like to share:
· Benzodiazepines should be prescribed for a maximum of 6 weeks, usually while the patient is adjusting to an SSRI or SNRI. (my doctor prescribed them to me for three years, encouraging three times daily use.)
· Benzodiazepines can be prescribed for both anxiety/sleep disorders and seizure disorders. The maximum dosage differs depending on what they are taken for. (my doctor prescribed me over the maximum adult limit for panic disorder, crossing into the dosages for a seizure disorder, which I did not have.)
· Different Benzodiazepines have different chemical reactions and potency levels, as well as different half-lives. This is incredibly important, as it later affects the withdrawal process. (my doctor prescribed me the most potent, long-lasting Benzo: Clonazepam.)
· Protracted withdrawal after six months of Benzo use is highly probable. This means withdrawal symptoms can seem to end for a few days, then come back full force. The come and go symptoms can happen for several months after stopping use completely. (I can tell you from experience that this happens, and it is awful!)
· If/when your physician begins to prescribe you Benzodiazepines, they should tell you about the risks of use, the risks of dependency, the risks of withdrawal, and go over a taper plan with you, usually referencing to the Ashton Manual. (my doctor did not do any of this with me. Not on day one, not after six weeks, not a year in, not two years in, and not when she pulled them completely.)
· If you are already taking Benzo’s and are considering discontinuation, ALWAYS do a very, very slow taper. If you don’t have the option to taper, ALWAYS go to the emergency room and ask about local detox centers. It may be difficult to overdose on Benzodiazepines, but it is not difficult to die during a cold turkey withdrawal.
Know your rights before seeing any doctor. Research all medications before beginning to take them. Stand up for your mind and body and remind yourself, that just because a physician is more highly educated than you, doesn’t mean that they know what is best for your mind, body, and life. They are people too, who are just as capable of making mistakes or being neglectful. More often than not, primary care doctors are the ones prescribing psychiatric medications, which is not their specialty. Between the lack of education on the topic and time they have for appointments, overprescribing happens far more often than it should. But the reality is, we have the final say over what we take or don’t take. Our best chance to avoid these life-threatening situations is to stay educated and aware. If anyone ever needs to talk or has questions, I am here for you!
To anyone who has read this far, thank you!
submitted by SaveSatos to benzorecovery [link] [comments]
2022.01.25 09:04 NotBailey12 I added filters to some YouTubers that Tommy may know and what do you think
|submitted by NotBailey12 to tommyinnit [link] [comments]|
2022.01.25 09:04 SCPandAnarchy ‘Basically’ SCP-2000
|submitted by SCPandAnarchy to DankMemesFromSite19 [link] [comments]|
2022.01.25 09:04 Pancakeman09 UNSPEAKABLE MOMENTS DOZENS DIE
|submitted by Pancakeman09 to BTW [link] [comments]|
2022.01.25 09:04 DemoHam69 this can't be guys :(
|submitted by DemoHam69 to gayspiderbrothel [link] [comments]|
2022.01.25 09:04 unserraangel Sorry. I know this is lame, but I wanted to share because no one IRL thinks I’m cool. Finally reached grandmaster! Woo
|submitted by unserraangel to Catan [link] [comments]|
2022.01.25 09:04 Khanaerih DIM's Randomizer has seriously opened my eyes and made appreciate some weapons more!
Why didn't I do this sooner? Damn it's so much fun! For those who don't know the site we all use DestinyItemManager has a randomizer option that randomizes your loadout for you to test out cool new stuff and DAMN it's opened my eyes to some weapons I never even thought of! Seriously what rock have I been living under? I've been playing crucible for the past 2 days with randomizer loadouts and I've had more fun like this than I've had in a year in pvp. Some weapons, archetypes, RPM's...etc I've thrown in my vault and never looked at but now... Just wow. I've already fallen in love with 6 guns today that have been collecting dust in my vault for many seasons. If you're bored until witch queen I Urge you to try the Randomizer button and see what comes up for you! Maybe you'll find a new gun you'll main like I did that never crossed your mind in the past.
submitted by Khanaerih to DestinyTheGame [link] [comments]
2022.01.25 09:04 RealtimeScreener #premarket #watchlist 01/25 $APM - launch of oncology, autoimmune development platform, $LOGI - raised its Fiscal Year 2022 annual outlook, $SDC - Announces Strategic Actions To Increase Profitability... Also check afterhours runners and low float stocks in my app!
|submitted by RealtimeScreener to ShortSqueezeStonks [link] [comments]|
2022.01.25 09:04 chubicubi Dragons are Bad
Just watched a 8 SDG and a Knight Draconis get deleted off the table by a seraphon army on round 2
And the SDG had the advantage of hitting first
I mean I just watched ~1500 pts delete 2000 pts in one turn
Either they bring SDG back to 285
Or they give all dragons a 2+ save
As it stands dragons are currently trash
submitted by chubicubi to stormcasteternals [link] [comments]
2022.01.25 09:04 wuanlai65 $BabyUni ⭐ 1️0 BNB marketing budget⭐ Anti-bot⭐ Anti-whale feature ⭐ Launching Now on BSC ⭐
This is BabyUni ($BABYU) token ♨️
We are the first BSC token with $UNI auto-claim feature.
4️% of every transaction will be rewarded back to every holder, while another 4️% will be burnt forever and 2️% will be added to our Liquidity.
Our smart contract has ♨️111PG Anti-bot code, coupled with ♨️ Anti-whale feature, please rest assured that bots will not have any place here. ♨️
⚙️We just started building our community.⚙️
We will grow organically with heavy marketing plans.
We have more than ⚙️1️0⚙️ BNB reserved for advertisement and marketing.
BabyUni will surely be the latest token in the Baby family to reach 10 million marketcap.
⚡ Hop in before it is too late⚡
✅Total Supply: 100,000,000 $BABYU
✅DEV Wallet: 5%
✅MKT Wallet: 5%
✅MAX TX: 10,000,000 $BABYU / TRANSACTION
✅MAX TRANSACTION PERBLOCK : 1
✅Initial LP: 1 $BNB - 900,000,000 $BABYU
✅4% $UNI distribution to all holders
-111PG ANTI-BOT ACTIVATED-
⭐️Please buy only via Pancake Swap⭐️
submitted by wuanlai65 to ico [link] [comments]
2022.01.25 09:04 Seeplix The Hike - Calm & Relaxing Piano Solo
|submitted by Seeplix to relaxation [link] [comments]|
2022.01.25 09:04 Gimli96 Which 2 way build? (current gen)
I want to make my rebirth build, but I can't decide which one. I think it is going to be an SG. I won't spend money for vc, we are grinding with my friends.
2-way playmaker, 2-way sharp, or 2-way facilitating finisher
submitted by Gimli96 to NBA2k [link] [comments]
2022.01.25 09:04 dinosaurusparvulus I have just realized I'm in love with my friend and I don't want to ruin our friendship over it.
Background: I(25f) met Ben(25m) 3 years ago and we hit it off. In the beginning I was not interested in anything romantic; we really just clicked as friends. We have so many mutual interests and we really bonded over being queer (me pan, him bi).
Fast forward a couple of months into our friendship and I realize: shit. I could really fall in love here. At the time he was into someone else. Now, I've been there, done that, so I had zero interest in competing for attention/hoping he would choose me. So, we keep hanging out, we keep vibing, I keep reminding myself that he is not interested and eventually I'm like: okay, no feelings have developed, good job.
Throughout these 3 years we keep texting and hanging out, it's come to the point that we text every day, his messages genuinely make my day, people keep asking why I'm smiling at my phone all the time...
Yes. We all know where this is going. (except for me because I am an oblivious fool)
So a couple days ago we're joking around about what our soulmates would look like cause we're both perpetually single. And he jokingly goes mine would be a bit like you. I hear this. My heart starts pounding. Freaking butterflies manifest in my stomach. And I'm like oh. oh, no. I have caught feelings. I have caught such a serious case of feelings that I should probably seek medical attention. But I laugh it off.
To top it of I've recently lost a friend (Jess, 24f) because of the same reason: she was in love with me, I was not into her. So I know that one party can just obliviously be vibing and hanging out and thinking that they have a wholesome relationship while the other is just pining away. And I also know that nothing will change. It didn't with me, so Jess cut all ties because it was too painful for her. And I'm still not over that loss, I get that it was the best decision for Jess but I just miss my friend and hate that I hurt her.
So here we are now. I know that Ben is into someone else. We had a whole conversation a while back (while i was still oblivious) about it and I was completely supportive. I was like yas, go live your best bi life, I'm right there with you (like an ignorant fool)). So he is def not into me. Like he sends me photos and chats with people he's talking to, and I kinda die inside a bit every time i see it but I'm also just so glad he found someone he likes so much. Meanwhile my last two dates failed and I've now realized it was because I kept comparing them with Ben and just wishing it was him I was out with. So I gotta do something.
Anywho. My friend suggested I just cut Ben of the same way Jess cut ties with me, aka we stop talking/hanging out completely. But that option just makes me want to cry. I do not want a repeat of the situation with Jess. Similarly, I don't want to say anything cause it's unreciprocated and I'd just make it awkward (Jess and I went through the same thing and I'd still have to somehow get over Ben anyway).
So I'm just sad and don't know what to do. Do I cut Ben off? Do I reduce contact? Do I just keep hanging out and hope in time I get over him?
submitted by dinosaurusparvulus to relationship_advice [link] [comments]
2022.01.25 09:04 Pixel-1606 "There is no try"
Something just clicked for me about my mental health that I can trace all the way to early childhood and I was hoping to hear if anyone can relate or even has a strategy to deal with it.
I have this intense resistence against any form of practice. I suppose that has a lot to do with perfectionism, although it obviously hinders any chance at perfection..
About my situation: I'm 29F, recently graduated after spending 10y dragging myself through university, finally pursued an ADHD dx after (stubbornly forced myself to finish uni without help, though that didn't give me the feeling of accomplishment I had hoped for either) and struggling to get employed and be able to start my actual life for the last year, despite being medicated. I have people who want to help me, but I have great difficulty asking for help or accepting it. I feel it comes with a promise/responsibility to "show up" and work along to a certain degree, and I don't feel I can consistently do that, causing me to start a guilt-spiral the moment I reluctantly accept any help (I'm aware this becomes a self-fulfilling profecy, but I'm not able to stop it rn). So I'm struggling with doing the applications and especially job-interviews, as I have very low self-esteem (which is only becoming worse as I'm not employed) and anything even remotely possitive I need to write down about myself feels like lying, and again making promises that I may not be able to fulfill once employed. In the end I just present as a nervous wreck and fail, making it even harder to do it again next time.
My parents suggested to let me practice with them, which, rationally, is an obvious step in becoming better or more relaxed, but it feels like an even worse prospect than going into an interview completely unprepared, for some reason. I had never really thought this through but after some reflecting I've found that this almost physical aversion to practice has been hindering my life in some form as long as I remember.
A few examples:
2022.01.25 09:04 asilvertintedrose The Eremika confession scene, if it was written by Yeagerists
|submitted by asilvertintedrose to yeagerbomb [link] [comments]|
2022.01.25 09:04 DavidCBlack The elites at the World Economic Forum (Davos) hate cryptocurrency
|submitted by DavidCBlack to CryptoCurrency [link] [comments]|
2022.01.25 09:04 Intentional_rambler /rCooking, Do you strictly adhere to the USE BY/SELL BY? Dates? You're probably throwing away perfectly edible and safe foodstuffs on the regular if you are. Here is my inter generational knowledge on how to preserve and extend the life of food, and how to tell when someone is really 'OFF'
Do you throw it away, or do you conduct your own smell/taste tests?
My mums friend once threw away 2kg of chicken break because she'd left it on the side unrefrigerated for about 4 hours. To me, its pure madness. In the Western world we throw away nearly 1/3rd of our food and it has a horrific environmental and social impact, especially with the amount of malnourished people in the world.
Here are some myths to debunk and some strategies to extend the life of your foodstuffs. This is a general guide that has worked for me and my family for generations. We have never given ourselves food poisoning beyond very rare case of runny poos.
Poultry and white meats decompose differently to red meats. Most of the bacteria that live in or on birds comes from the feathers. If you suspect your chicken is on the turn, open the packet. An immediate bad smell is no cause for alarm, as most meats are packaged in Nitrogen which can give a funky smell. If the smell continues to persist, fill up your kitchen sink, (DO NOT WASH UNDER A RUNNING TAP) and bathe the meat with a fresh cloth. Drain the sink and repeat 2 more times. Bacterial decomposition is the main type of decomposition that occurs in meats in a home environment and it not as penetrative as you think. the Bacteria takes time to decompose the layers of meat, usually meaning that you can remove portions of the infected meat. After this, you can salt the meat. Leave to dry on the side covered for an hour. Come back, and there should be no smell if there is a faint smell still, you can if you choose, to spice the meat with cayenne, dried red chillis and White or black pepper. Leave to dry marinade for at least 2 hours and cook through completely. Congratulations! Your white meat is now safe to eat.This method works for Pork, Alligator and all types of Poultry.
Red Meat is slightly different. The process is almost the same, but Red meat like Beef, Lamb/Mutton, Ostrich etc are fattier than white meats. The Rind will decompose faster than the flesh, causing a more penetrative decomposition in the meat. If you want your red meat to last longer, de-rind the meat and use it as a render for roasting or making pemmican. This is more of a preventative measure than a fix, and you should be careful, rancid fat is very toxic. The toxicity is the waste product of the bacteria rather than the bacteria being harmful. If you want your meat to last, you can salt it immediately across its entire surface evenly and it can last for up to 2 weeks. You can then bathe and rinse the meat to remove some of the salt if you prefer.
Eggs are a funny one, I am currently eating eggs that haven't been refrigerated and a month out of date. The easiest and time tested method to check for eggs is the float test. As eggs decompose, they release gasses that sit in the shell. A good egg will remain heavier than water. A rotten egg will float. Eggs that poke their heads up or half float aren't necessarily due for the compost, and these 'old' eggs can be superior to newer eggs in baking as they take longer to cook. You can find your own tolerance and sweet spot with eggs. Boiling eggs and refrigerating them can give them another 6 weeks.
Milk & Dairy are relatively easy to test. Open milk and Sealed milk are two completely different beasts.
Milk that stays sealed and refrigerated can last for months past its expiration date. The process of milk is Milking to sterile container to pasteurisation to instant sealed bottling. There is an infinitesimally small chance of getting an illness from sealed milk. However over time what you will see is a natural separation of Curds and Whey within the bottle. This has nothing to do with decomposition, but is to due with the composition of the milk. Milk is made of fats, proteins and sugars. When the PH of the milk changes, (through heat usually) the proteins and fats begin to bond with each other creating the solid chunks of curd that you see. This can be used to create CHEESE! Making your own cheese is really rewarding and fun. Mozzarella is super easy to make and super delicious.
Open Milk is only exposed to the bacteria that naturally exists within your home. It is very unlikely that your milk can be a vector for serious infection as the dangerous bacteria usually associated with Milk like e-coli is transferred from the cow, not the environment. The smell and taste test works well here, and you can drink until you taste a sourness, at which point the toxicity of the milk will upset your stomach.
Cheese is varied. There are hundreds of different types of cheese, and a large portion of those are mouldy on purpose! If you want your cheese to last, take it out of the plastic and place it in a clay or ceramic pot. Top the pot with Melted wax (non-petroleum) and your cheese can last up to 10 years. This only works for hard, non-mouldy cheese like cheddar or Parmigiano. Soft cheeses should be composted at the first sign of external moulds or decomposition. Soft cheeses are not safe once mouldy under any circumstances. If your hard cheeses start to mould, you can simply cut the mouldy bits off, and if you're still unsure, melt the cheese into a sauce and simmer at 85C for at least 10 minutes.
Butter like all dairy products, can be frozen until the frostbite gets it. Butter lasts longer than most due to it having the lowest water content and being less susceptible to frostbite.
Mouldy/Stale Bread Can be more useful than you think. For stale bread, there are a thousand and one recipes, including toast and croutons. For mouldy bread, it depends on the amount of mould. If its spotty, cut the mould off and REBAG the bread, as the old bag will retain mould spores. This will slow down the rate of mould growth, which is usually very slow until it reaches critical mass and can turn a whole loaf overnight. If the mould is on more than 1/3rd of a slice, chances are the loaf is compromised, but USE YOUR NOSE AND TASTE. Most bread mould is either intert or can have medicinal properties, most famously, Penicillin. Careful however as some people are allergic to Penicillin. If in doubt, Toast. Toast makes safe.
Leafy Greens should be removed from plastic packaging and washed the moment you get it home and refrigerate This will also remove any pesticides/chemical agents. The plastic will sweat the greens and sometimes destroy them overnight. Breatheable containers should always be used for leafy greens. If there are some greens that have started to sweat or liquidise, chop them up finely and toss them in a stew or a soup. They will reduce to almost nothing and will retain their vitamin & mineral content. Add them in at the end, as some of the important vitamins like C are heat sensitive. This is true for Kale and Spinach particularly.
Root Vegetables like Swedes, Potatoes and other tubers, carrots etc are very hardy, swedes in particular if kept dry can last for up to a year, albeit with reduced nutrient content. Keep root vegetables in a dark dry place. We keep ours in a cupboard. If any mould appears, simply cut it off and use in your recipes as you usually would. The denser the food, the harder it is for mould to dig deep.
Nut Butters like Almond, Peanut, Pistachio usually keep themselves. I'm not sure about butters with additives as I only ever buy 100% or make my own. 100% nut butters will separate over time and as the oil sits on top, it will create a natural barrier against infections. I myself reprocessed a 10kg bucket of Almond butter a week ago with a use by of September 2015! After remixing, it is totally fine for human consumption.
Stale Flour is excellent flatbread material. Use baking soda and you will see no difference.
Keep Dry goods dry! The drying is what keeps them. Dried pulses will usually last until they are dust. Their sell by/use by dates are an indicator that once past, their nutritional value is no longer optimal, but they are still safe to eat once re-hydrated. This rule applies to seeds, whole grains, Beans and other Legumes.
Fruit! Dont throw away your bruised fruits, chop them up and stew them (do not boil or simmer above 75C you will destroy the heat sensitive vitamins with some cloves or cinnamon for a delicious filling for pie or simply on its own as a nourishing winter desert. I have never had a bad fruit stew, it doesnt matter which fruits go in, its always delicious and leaves me feeling full of good stuff. If you have a surplus from a neighbour or a good scrumping, you can dry fruits very easily and they will last for up to 2 years, simply cube (1cm) and place in the oven on a grill or a perforated tray and place the oven on its lowest setting with the door open 2 or 3cm until you're satisfied. You can retain some moisture for your own personal taste. Or, Jams, Preserves, Fruit leathers and Chutneys are all amazing products and super easy to make with only your imagination as the limit.
Keep your Bananas separate from your fruit bowl and your small berries in the fridge to keep them for as long as possible.
Are your Alliums sprouting? Keep them in the fridge at the back, the cool will prevent this and will stay dormant for up to 2 months.
Olives kept in brine once opened can last for up to 2 years. Dried Olives in an airtight container can last for nearly 8 years. Olives kept in Oil can keep for as long as the oil.
Sometimes, life gets in the way and you dont have the time or the energy. You can give your food away to someone who might be able to use it or might not have the privilege of being able to afford good quality food all of the time. It is important now more than ever to be more aware of your eating and cooking habits. Reducing the amount you buy and keeping your stock manageable, meal plans, Community fridges, city gardens will take your food waste preventing it from reducing to methane and NO2 in a Landfill, all of these are incredibly important steps to take.
The power you can take over your own food is infinitely greater than what the FDA or your countries equivalent lets you believe. Throughout history what we would consider dangerous practises like fermentation, inducing mould, preserving with oils, were commonplace.
The reason we have governmental bodies in the western world that strictly control food quality is because of the Industrial revolution and the way illnesses would flourish in industrialised cities which were as a rule, filthy places where death before 30 was commonplace, even up to the turn of the 19th century. Milk for example, is a point of contention for this exact reason. The mortality rates of childbirth for mothers was so high that cows milk was the substitute for when a healthy surrogate could not be found. Because of the conditions that the cows in cities or outlying farms were kept in, deadly diseases like Lysteria E. Coli and Salmonella were responsible for hundreds of thousands of deaths throughout the 1800's. In the Victorian era, so many people were adding chemicals to food to give it a level of wanted purity that people were similarly dying of malnutrition and the use of borax to cover up the sourness of spoiled milk, or plaster of paris in bread as a whitener caused a national health crisis that forced the passing of food safety legislation.
Pre industrial human society did not tolerate food borne illnesses. These were people who worked their land and lived on and with their land as a part of it. Generational wisdom was the name of the game and the preservation and safety of food was part of every day life and achieved to a very good standard.
The way we grow and process food in the Western world has done very little in the way of good for us, and there are links starting to be noticed in the way we grow and process our foods with the explosive recent rise in Cancers, heart disease, Liver & kidney function, Auto immune conditions (like allergies) Obesity, widespread vitamin & mineral deficiencies, Diabetes 1, and even the Mental health crisis we see. Monoculture and widespread use of pesticides and fungicides have reduced the amount of inert substances and life forms that usually exist on our foods that we have evolved alongside to have as a part of our internal gut flora are appearing less and less, and our balance with the food we eat is quickly evaporating.
Don't live in fear of your food killing you from illness as you are more likely to suffer from constantly avoiding all forms of natural decomposition. The problem with food 'purity' is causing a Global health crisis and you can do a lot to avoid it. Interact with your food, play with it, experiment, and you will find the greatest joy in life is much more dynamic and you, much more resilient that you thought.
Thanks for coming to my ted talk. I take no responsibility for runny poos, or any illness you may contract from your food. It is always your own risk, and your home environment, tools used, level of overall hygiene and methods are different to mine. I know the way I prepare, preserve and consume my food is my own, what works for me can work for you and this should not be treat as a bible, but more a series of recommendations to help you reduce waste and diversify your gut flora.
Happy cooking all =)
submitted by Intentional_rambler to Cooking [link] [comments]