Wall Observer BTC/USD - Bitcoin price movement tracking & discussion

[Ibian]

Don't you have a nice house? I guess you have. Invite your friend and order the best mexican food available. Problem solved.

Don't order anything what kind of an advice is this!?!?

Don't interact with anybody!

And I am saying this as someone who sees more than 100 different people everyday. If that shit spreads here I am done.

You saying this because the alternative is better?!?!

I was just trying to adapt to the mexican food requirement. Of course it is better if they just invite their friend to some things they already have in house or cook themselves, but I guess that's just going too far into paranoia (at this stage).

It's just the right level of paranoia. People need to take necessary steps BEFORE it's too late.

When I come home within the next two days my dad is going to move into another place on his own for two weeks. There is absolutely no reason to take any chances.

[1713982802]

1713982802

[1713982802]

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[BitcoinGirl.Club]

Hope your 13 months old girl didn't went long on BTC

Those says until she turns 18 😀

[bitserve]

Where we going at  

I dunno, brother. All I know is Rick wants to go out for TexMex tonight with a friend that is in town. I don't feel like driving downtown in my baby, parking at his office, and having the chance of our Uber driver being all coughing and sneezing.

Probably just drive ourselves to the restaurant, and ditch the Uber; end up in a restaurant filled with coughing people eating tacos with hot-sauce, sneezing pico de gallo everywhere.

Sheeit.

I picked a bad time to have anxiety/depression.

"State of Emergency" declared in Dallas County, Gov. Abbott declares "State of Disaster" for Texas, and Rick wants fucking TexMex.

Just...

if your last post was true, losing several millions in this turmoil, why make your partner work at all?

He lives in the US. He probably needs that and maybe even more for a high/comfortable lifestyle.

[BitcoinGirl.Club]

I actually feel nothing when bitcoins swings LOL

[JimboToronto]

Don't you have a nice house? I guess you have. Invite your friend and order make the best mexican food available.

ftfy

Isn't Bawb a Gen Xer? While he may not be an ambitious Boomer, neither is he an Uber-lazy Millennial incapable of cooking for himself.

He could try making some real carnitas, the basis of the best tacos.
____

Cut 4-5 lbs good fatty skin-on bone-in pork shoulder into 3" pieces after removing and reserving the skin. Salt liberally, and fry in enough lard to cover. Don't skimp on the lard.

After it's a nice brown add about a cup of orange juice (preferably fresh-squeezed, 3/4 cup of Coca Cola (preferably non-HFCS Mexi-Coke) and 1/2 cup evaporated milk along with a whole large onion, a few cloves of garlic, the juice of a couple of limes and a herb bundle. Oregano and bay leaves are standard. No cilantro though. That goes on later with chopped raw onions as a condiment. Likewise no chilies. Place skin on top and cover.

After it is back up to a boil, reduce the heat to a low boil (just over a simmer), and cook for at least a few hours (or overnight) until the juices are reduced to a thick gravy, enough to keep the meat moist while basically frying in the lard again. The meat should be super tender and moist, similar to what Americans call pulled pork.

Serve by cutting the pork, a chunk at a time, and some of the skin, into small pieces across the grain and piling on freshly made (or at least reheated) corn tortillas garnished with chopped raw onions, cilantro, pico de gallo, salsa verde (mmm, chili de arbol), etc.

Leftovers can be frozen and reheated by frying in a little of the lard and moistening with a little of the juice. The bulk of the lard can be reserved, frozen and used for your next batch.
___

These are not to be confused with TV-cooking-show/foodie website/Youtube bullshit. These are real Mexican carnitas, cooked the way experienced Mexican mamas and vendors make them.

They're best made in a heavy cast iron pot but a good stainless steel stockpot with a thick enough embedded aluminum bottom will do. Ideally they should be made over an open fire.

[Ibian]

Guys I have been telling you since weeks, but I will reiterate again.

I will use Italian numbers, adjust downwards by the percentage you think it is correct because Italian population is old, Italians are not good at hospital or whatever reason you think it is correct, but the final reasoning do not change much:


As of today:

Code:

TOTAL INFECTED  17660  
DEATHS          1266   7.17%
RECOVERED       1439   
TOTAL POSITIVE  14955  
HOSPITALISED    7426   50%
ICU             1328   9%
RECOVERED       1439   

Here's the estimated worldwide numbers for the regular flu virus from October to today:

No. Percentages. How do they compare?

Goddamn idiot flubros.

[Gyrsur]

I actually feel nothing when bitcoins swings LOL

I'm not able to vote because the radio button "panic of not so smart ppl" is missing.  

I mean not you of course BitcoinGirl.Club!

[fillippone]

Don't you have a nice house? I guess you have. Invite your friend and order make the best mexican food available.

ftfy

Isn't Bawb a Gen Xer? While he may not be an ambitious Boomer, neither is he an Uber-lazy Millennial incapable of cooking for himself.

He could try making some real carnitas, the basis of the best tacos.
____

Cut 4-5 lbs good fatty skin-on bone-in pork shoulder into 3" pieces after removing and reserving the skin. Salt liberally, and fry in enough lard to cover. Don't skimp on the lard.

After it's a nice brown add about a cup of orange juice (preferably fresh-squeezed, 3/4 cup of Coca Cola (preferably non-HFCS Mexi-Coke) and 1/2 cup evaporated milk along with a whole large onion, a few cloves of garlic, the juice of a couple of limes and a herb bundle. Oregano and bay leaves are standard. No cilantro though. That goes on later with chopped raw onions as a condiment. Likewise no chilies. Place skin on top and cover.

After it is back up to a boil, reduce the heat to a low boil (just over a simmer), and cook for at least a few hours (or overnight) until the juices are reduced to a thick gravy, enough to keep the meat moist while basically frying in the lard again. The meat should be super tender and moist, similar to what Americans call pulled pork.

Serve by cutting the pork, a chunk at a time, and some of the skin, into small pieces across the grain and piling on freshly made (or at least reheated) corn tortillas garnished with chopped raw onions, cilantro, pico de gallo, salsa verde (mmm, chili de arbol), etc.

Leftovers can be frozen and reheated by frying in a little of the lard and moistening with a little of the juice. The bulk of the lard can be reserved, frozen and used for your next batch.
___

These are not to be confused with TV-cooking-show/foodie website/Youtube bullshit. These are real Mexican carnitas, cooked the way experienced Mexican mamas and vendors make them.

They're best made in a heavy cast iron pot but a good stainless steel stockpot with a thick enough embedded aluminum bottom will do. Ideally they should be made over an open fire.

This is also called pulled pork, isn’t it?

[HI-TEC99]

Don't you have a nice house? I guess you have. Invite your friend and order make the best mexican food available.

ftfy

Isn't Bawb a Gen Xer? While he may not be an ambitious Boomer, neither is he an Uber-lazy Millennial incapable of cooking for himself.

He could try making some real carnitas, the basis of the best tacos.
____

Cut 4-5 lbs good fatty skin-on bone-in pork shoulder into 3" pieces after removing and reserving the skin. Salt liberally, and fry in enough lard to cover. Don't skimp on the lard.

After it's a nice brown add about a cup of orange juice (preferably fresh-squeezed, 3/4 cup of Coca Cola (preferably non-HFCS Mexi-Coke) and 1/2 cup evaporated milk along with a whole large onion, a few cloves of garlic, the juice of a couple of limes and a herb bundle. Oregano and bay leaves are standard. No cilantro though. That goes on later with chopped raw onions as a condiment. Likewise no chilies. Place skin on top and cover.

After it is back up to a boil, reduce the heat to a low boil (just over a simmer), and cook for at least a few hours (or overnight) until the juices are reduced to a thick gravy, enough to keep the meat moist while basically frying in the lard again. The meat should be super tender and moist, similar to what Americans call pulled pork.

Serve by cutting the pork, a chunk at a time, and some of the skin, into small pieces across the grain and piling on freshly made (or at least reheated) corn tortillas garnished with chopped raw onions, cilantro, pico de gallo, salsa verde (mmm, chili de arbol), etc.

Leftovers can be frozen and reheated by frying in a little of the lard and moistening with a little of the juice. The bulk of the lard can be reserved, frozen and used for your next batch.
___

These are not to be confused with TV-cooking-show/foodie website/Youtube bullshit. These are real Mexican carnitas, cooked the way experienced Mexican mamas and vendors make them.

They're best made in a heavy cast iron pot but a good stainless steel stockpot with a thick enough embedded aluminum bottom will do. Ideally they should be made over an open fire.

Agreed.

Even if this is the result it's better than catching the virus.

[JimboToronto]

...carnitas...

This is also called pulled pork, isn’t it?

Close but no cigar.

That's like calling risotto Minute Rice.

[Biodom]

One note: I think that BitMex should be at least limited in their margining (to no more than 10X).
It feels that they were instrumental in this debacle, no doubt.

[Gyrsur]

One note: I think that BitMex should be at least limited in their margining (to no more than 10X).
It feels that they were instrumental in this debacle, no doubt.

IMO BitMEX is just a dirty Bucket Shop.


https://status.bitmex.com
https://status.bitmex.com/#past-incidents
https://status.bitmex.com/history
https://status.bitmex.com/uptime

[jojo69]

Don't you have a nice house? I guess you have. Invite your friend and order the best mexican food available. Share stories about how we are all going to die and fucking laugh at it sipping the best champagne. Problem solved.

Yeah, our pad is pretty much our "forever" home. I love it. I suggested the same thing. "Hey, just have broheim come to our place and we order in." and Rick is all like "What ? You don't want to go out now ?"

Relationships are so goddamn irritating sometimes.

make a show of getting your mask and gloves ready for tonight, that should please him

[heslo]

Don't you have a nice house? I guess you have. Invite your friend and order the best mexican food available. Share stories about how we are all going to die and fucking laugh at it sipping the best champagne. Problem solved.

Yeah, our pad is pretty much our "forever" home. I love it. I suggested the same thing. "Hey, just have broheim come to our place and we order in." and Rick is all like "What ? You don't want to go out now ?"

Relationships are so goddamn irritating sometimes.

Hah, I'm glad this bullshit isn't just with hetero couples Best of luck mate

And mindrust, you sound like you're being eaten up by grief, paranoia and regret. Take a step back... the world isn't ending; yes we're gonna eat shit for a while, both financially and impact on our lifestyle, but this will pass and things will go back to how they were before... better, but still a fucking mess

[fillippone]

...carnitas...

This is also called pulled pork, isn’t it?

Close but no cigar.

That's like calling risotto Minute Rice.

Blasphemy!
Sorry for that!

[Biodom]

Another: planB feels that btc stayed within the S2F bands, however, one may surmise that bitcoin cycle became erratic.
There is no more clear bull and bear, or rather bull and bear appear randomly and not really connected to the underlying halving cycles.
We went down to levels first encountered in September 2017, which is almost exactly where Sp500 went to (in terms of levels vs time).

TL;DR We seem to correlate more with the stock market than with gold/silver OR with halving expectations, at least for now.

[P_Shep]

Don't you have a nice house? I guess you have. Invite your friend and order make the best mexican food available.

ftfy

Isn't Bawb a Gen Xer? While he may not be an ambitious Boomer, neither is he an Uber-lazy Millennial incapable of cooking for himself.

He could try making some real carnitas, the basis of the best tacos.
____

Cut 4-5 lbs good fatty skin-on bone-in pork shoulder into 3" pieces after removing and reserving the skin. Salt liberally, and fry in enough lard to cover. Don't skimp on the lard.

After it's a nice brown add about a cup of orange juice (preferably fresh-squeezed, 3/4 cup of Coca Cola (preferably non-HFCS Mexi-Coke) and 1/2 cup evaporated milk along with a whole large onion, a few cloves of garlic, the juice of a couple of limes and a herb bundle. Oregano and bay leaves are standard. No cilantro though. That goes on later with chopped raw onions as a condiment. Likewise no chilies. Place skin on top and cover.

After it is back up to a boil, reduce the heat to a low boil (just over a simmer), and cook for at least a few hours (or overnight) until the juices are reduced to a thick gravy, enough to keep the meat moist while basically frying in the lard again. The meat should be super tender and moist, similar to what Americans call pulled pork.

Serve by cutting the pork, a chunk at a time, and some of the skin, into small pieces across the grain and piling on freshly made (or at least reheated) corn tortillas garnished with chopped raw onions, cilantro, pico de gallo, salsa verde (mmm, chili de arbol), etc.

Leftovers can be frozen and reheated by frying in a little of the lard and moistening with a little of the juice. The bulk of the lard can be reserved, frozen and used for your next batch.
___

These are not to be confused with TV-cooking-show/foodie website/Youtube bullshit. These are real Mexican carnitas, cooked the way experienced Mexican mamas and vendors make them.

They're best made in a heavy cast iron pot but a good stainless steel stockpot with a thick enough embedded aluminum bottom will do. Ideally they should be made over an open fire.

Bookmarking this. Looooooooooove me some carnitas. Semi-regularly make it using various recipes - like beer, still looking for that perfect one

[jojo69]

if your last post was true, losing several millions in this turmoil, why make your partner work at all?

6-8 mil just ain't that much money man, you still work

[Gyrsur]

Another: planB feels that btc stayed within the S2F bands, however, one may surmise that bitcoin cycle became erratic.
There is no more clear bull and bear, or rather bull and bear appear randomly and not really connected to the underlying halving cycles.
We went down to levels first encountered in September 2017, which is almost exactly where Sp500 went to (in terms of levels vs time).

TL;DR We seem to correlate more with the stock market than with gold/silver OR with halving expectations, at least for now.

thank you for the update. but please have in mind the world is facing a crisis like the financial crisis of 2007–08 and we have no historical data how BTCitcoin will behave in such a large crisis because it did not exist yet in 2007-08. it was in fact the result of that crisis.

EDIT: but you're right Satoshi invented it with the aim to protect ppl against such crisis if they are using it. so my knowledge is limited at the moment. time will tell if we leave the crisis behind and BTC will prosper again in the future. I hope it. but in fact that is a taff and real testcase for BTC.

[fabiorem]

https://nofakenews.net/2020/01/23/chinese-coronavirus-another-false-flag-designed-to-scare-people/