關於 is primary ，我們在網路上蒐集到這些相關的討論、資訊與評價

今天是 #世界海事日，提醒我們海運與海事安全以及海洋環境的重要，也紀念國際海事產業對世界經濟的貢獻。

你知道 #高雄港 與 #基隆港 是「#美國貨櫃安全計畫」(CSI) 的成員嗎? 「貨櫃安全計劃」負責篩選及預檢運往美國港口的高風險海運貨櫃，高雄港與基隆港海關與美國貨櫃安全計畫小組合作，把關運往美國的海運貨櫃，這也是美台在海運合作的重要一環喔！

* 圖片來源：交通部

Today, on #WorldMaritimeDay, we would like to recognize seafarers worldwide who have been among the hardest hit during the COVID-19 pandemic, with many separated from their families for over a year, and celebrate the international maritime industry’s contribution to the global economy, especially in shipping.

Did you know that through the U.S. Container Security Initiative (CSI), Kaohsiung and Keelung Port Customs Officials work with U.S. Customs and Border Protection Officers to pre-screen maritime cargo containers destined for U.S. ports? The primary purpose of CSI is to protect the global trading system and trade lanes between CSI ports and the United States. This is another good example of U.S.-Taiwan cooperation!

To know more about CSI, visit: https://www.ait.org.tw/container-security-initiative-csi-fact-sheet/

20 CỤM TỪ ĐỒNG NGHĨA PHỔ BIẾN [Kèm ví dụ cụ thể]
▪to be harmful to … ≈ to be detrimental to …: có hại cho …
▪to have a negative effect on … ≈ to have an adverse impact on …: có ảnh hưởng tiêu cực lên …
▪the primary cause of … ≈ the principal cause of …: nguyên nhân chính của vấn đề gì
▪the main reason for … ≈ the primary reason for …: lý do chính cho vấn đề gì
▪every day ≈ on a daily basis: hàng ngày
▪every week ≈ on a weekly basis: hàng tuần
▪every year ≈ on an annual basis: hàng năm
▪nowadays ≈ these days ≈ today ≈ in modern society = in today’s society: ngày nay
▪to solve a problem ≈ to tackle an issue: giải quyết 1 vấn đề
▪in recent times ≈ in recent years: trong những năm gần đây
▪to lead to … ≈ to result in …: dẫn tới vấn đề gì
▪some people believe that … ≈ it is believed that …: một số người tin rằng …
▪others argue that … ≈ other people think that …: một số khác nghĩ rằng …
▪we do not need to … ≈ it is no longer necessary to …: không cần thiết làm gì
▪to be important ≈ to play an important role: quan trọng
▪benefits ≈ merits ≈ advantages ≈ beneficial effects: lợi ích
▪drawbacks ≈ disadvantages ≈ negative effects: bất lợi
▪solution ≈ measure ≈ approach: giải pháp
▪the best way to … ≈ the most effective method to …: cách tốt nhất để …
▪the government should … ≈ it is necessary for the government to …: chính phủ cần làm gì

PHẦN VÍ DỤ: https://ielts-nguyenhuyen.com/20-cum-tu-dong-nghia/
#ieltsnguyenhuyen

📜 [專欄新文章] Gas Efficient Card Drawing in Solidity

✍️ Ping Chen

📥 歡迎投稿： https://medium.com/taipei-ethereum-meetup #徵技術分享文 #使用心得 #教學文 #medium

Assign random numbers as the index of newly minted NFTs

Scenario

The fun of generative art NFT projects depends on randomness. The industry standard is “blind box”, where both the images’ serial number and the NFTs’ index are predetermined but will be shifted randomly when the selling period ends. (They call it “reveal”) This approach effectively solves the randomness issue. However, it also requires buyers to wait until the campaign terminates. What if buyers want to know the exact card right away? We’ll need a reliable onchain card drawing solution.

The creator of Astrogator🐊 isn’t a fan of blind boxes; instead, it thinks unpacking cards right after purchase is more interesting.

Spec

When initializing this NFT contract, the creator will determine the total supply of it. And there will be an iterable function that is randomly picking a number from the remaining pool. The number must be in range and must not collide with any existing ones.

Our top priority is accessibility/gas efficiency. Given that gas cost on Ethereum is damn high nowadays, we need an elegant algorithm to control gas expanse at an acceptable range.

Achieving robust randomness isn’t the primary goal here. We assume there’s no strong financial incentive to cheat, so the RNG isn’t specified. Implementers can bring their own source of randomness that they think is good enough.

Implementation

Overview

The implementation is pretty short and straightforward. Imagine there’s an array that contains all remaining(unsold) cards. When drawIndex() is called, it generates a (uniform) random seed to draw a card from the array, shortens the array, and returns the selected card.

Algorithm

Drawing X cards from a deck with the same X amount of cards is equal to shuffling the deck and dealing them sequentially. It’s not a surprise that our algorithm is similar to random shuffling, and the only difference is turning that classic algo into an interactive version.

A typical random shuffle looks like this: for an array with N elements, you randomly pick a number i in (0,N), swap array[0] and array[i], then choose another number i in (1,N), swap array[1] and array[i], and so on. Eventually, you’ll get a mathematically random array in O(N) time.

So, the concept of our random card dealing is the same. When a user mints a new card, the smart contract picks a number in the array as NFT index, then grabs a number from the tail to fill the vacancy, in order to keep the array continuous.

Tweak

Furthermore, as long as the space of the NFT index is known, we don’t need to declare/initialize an array(which is super gas-intensive). Instead, assume there’s such an array that the n-th element is n, we don’t actually initialize it (so it is an array only contains “0”) until the rule is broken.

For the convenience of explanation, let’s call that mapping cache. If cache[i] is empty, it should be interpreted as i instead of 0. On the other hand, when a number is chosen and used, we’ll need to fill it up with another unused number. An intuitive method is to pick a number from the end of the array, since the length of the array is going to decrease by 1.

By doing so, the gas cost in the worst-case scenario is bound to be constant.

Performance and limitation

Comparing with the normal ascending index NFT minting, our random NFT implementation requires two extra SSTORE and one extra SLOAD, which cost 12600 ~ 27600 (5000+20000+2600) excess gas per token minted.

Theoretically, any instantly generated onchain random number is vulnerable. We can restrict contract interaction to mitigate risk. The mitigation is far from perfect, but it is the tradeoff that we have to accept.

ping.eth

Gas Efficient Card Drawing in Solidity was originally published in Taipei Ethereum Meetup on Medium, where people are continuing the conversation by highlighting and responding to this story.

👏 歡迎轉載分享鼓掌

Sleeping wIth Your Teacher EP120: ”Gender Equality Classes in Primary Schools" 跟老師上床第120集：國小的兩性教育

Please follow Whyte 小雞老師：
https://www.instagram.com/wu.k.c_0405/?hl=zh-tw

The purpose of the show is to compare viewpoints from two generations of gay people.
有趣的同志談話性節目，比較兩個不同世代同志的看法。

This is a channel that has zero tolerance for internet gay bullying. Any comments that are unfriendly to the LGBTQ+ community will be deleted.
這是一個對同志網路罷凌零容忍的頻道，任何對同志有不友善的評論都會被刪除。


Please follow me on:
✔ I N S T A G R A M https://www.instagram.com/teachershen55/
✔ F A C E B O O K https://www.facebook.com/teachershen5
✔ E M A I L francisshen@hotmail.com
上字幕請找whitney199730@gmail.com

ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です

ストレート法は最初から材料をすべて合わせる作り方で、

メリット：短時間で出来る、風味が良い
デメリット：ボリュームが出にくい、でんぷんの老化がはやい＝すぐぱさつく

という特徴があります

おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)


【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます

型の容量÷型生地比容積＝生地量

例：1625ml(1斤弱)÷3.5＝約464g
3つに分けて入れる場合は1つあたり464÷3＝155gになります

型生地比容積の目安
角食：3.8～4
山食：3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)

ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません

型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki


【材料】
ベーカーズパーセント(合計：194)
・強力粉　100
・砂糖　8
・スキムミルク　3
・塩　2
・インスタントドライイースト　1
・水　72
・バター　8

粉300での分量(1斤目安)
・強力粉　300g
・砂糖　24g
・スキムミルク　9g
・塩　6g
・インスタントドライイースト　3g
・水　216g
・バター　24g

【準備】
・バターを常温においておく
・型に離型油を塗る

【作り方】
1. 【生地作り～1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2.　より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3.　上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割～ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5.　かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形～2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7.　奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転～3回転半)
8.　離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10.　180℃で30分を目安に焼き、焼き上がったら台に2～3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます

--------------------------------------------------------------------------

【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


--------------------------------------------------------------------------

▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Ingredients]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8

The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g

[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.

[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.

150gの強力粉から小さめサイズなら、これくらいのパンが出来ます。
コロネパンも出来ちゃいます!
手ごねが大変な方はこねは、HBでももちろんokです。
手ごねは確かに大変ですが、何度もやってみて慣れてくると
生地のことがだんだんとよく分かるようになって、パンのことが
可愛いなぁと思えるように。
パンは生きてて、自由でその分手がかかります。
動画でも文章でも伝えられない部分もたくさんありますが、良かったら挑戦してみてください。
挑戦したぶんだけ必ずパンのことが分かって進歩します＾＾

れしぴは下にあります。

フォロー&いいね! も お願いします!!!!!!
twitter
https://twitter.com/cookkafemaru
instagram
https://www.instagram.com/kafemaru/?hl=ja
Blogブログ始めました。
右も左も分からずまだまだですが、これから毎日すこしずつ、まとめていきます＾＾
https://ameblo.jp/28280807

==================================================

大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」

Amazonはこちらから購入できます↓↓↓
https://www.amazon.co.jp//dp/4046048948/

「世界一作りやすいおうちスイーツ 」
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
=============================================
【Ingredients】
Bread Dough:
★150g Bread flour
★10g Sugar
★1.5g Salt　
★2g Dry yeast

37g water
72g Milk
10g Unsalted butter(room temperature)

*Egg wash
For Sprinkle
*Bread flour (as needed)

●Ganache
◎100g Dark chocolate
◎40g Milk

【Directions】
●Make Ganache
Warm the "◎" ingredients to melt the chocolate and mix.
Cool slightly.
(The ganache needs to cool down a bit to gain thickness.)

●Make Bread Dough
①Combine the dry ingredients (★)and mix together with a whisk.
②Add water,Milk and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥divide it into 10 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 10 mins. (bench time)
⑧After resting, deflate with your hand,and roll out the dough into an oval shape.
⑨Watch the video and make the shape.
⑩Place on baking paper on a baking tray and leave it at a warm place until they get twice as bigger. (secondary fermentation)　
⑪Preheat the oven at 374 °F/190℃.
⑫Bake at 3374 °F/190℃ for 12 minutes.
⑬Place it on a wire rack to cool.
⑭Put the Ganache in a piping bag and fill the bread.

*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.

***れしぴ置き場***

【材料】
●パン生地:
★強力粉 150g
★砂糖 10g
★塩 1.5g　
★ドライイースト 2g
水 37g
牛乳 72g

無塩バター (室温) 10g

*塗り卵
*強力粉(適量)

●ガナッシュ
牛乳で作る簡単ガナッシュです。
◎ビターチョコ 100g
◎牛乳　　40ｇ

【作り方】
●ガナッシュを作る
チョコと牛乳をボウルに入れて湯せんにかけて溶かしたら、よく混ぜて滑らかにする。
冷やして絞りやすい固さにして、絞り袋に入れておく。
●丸型コロネにクッキングシートをカットしたものを巻いておく。
*型に直接塗るよりやりやすいです。
●パンを作る
①ボウルに材料(★)を入れて泡立て器で混ぜる。
②水、牛乳、を加えて混ぜる。
ここで水分が足りないようなら加えてもok.
時期や乾燥状態によっても同じ材料でも変わって来ます。
小さじ1程度を加えて状態をみてください。
③テーブルの上に置きこねる。 （約10分）
***頑張ってこねてください＾＾
④バターを加えてさらにこねる。 （約5分）
***生地がつるんとしてツヤが出たらok。
⑤丸めて、2倍になるまで暖かいところに置く。（一次発酵）
⑥生地のガスを抜き、10個に分けて丸める。
⑦濡れた布巾などを被せて、10分間置く。 （ベンチタイム）
***傷んだ生地を休ませます。
⑧手でかるく押してたまったガスを優しく抜き、生地を円形に伸ばし両端から折ってつまんで留める。
4つ出来たら今度は手のひらで細長く伸ばしていく。
これをコルネ型に巻き付けていく。
巻き始めは少しパン生地を重ねるようにしながら巻き付けていき、最後の巻き終わりはしっかりと生地をつまんで留めておく。
巻き始めと巻き終わりは同じライン上になるようにすると、この部分を下にしておくことができるので、うまく調整してください。
⑨残り6個は丸める。
(動画では1個をアンパンマンにしています)
⑩ベーキングペーパーの上に並べたら2倍大きくなるまで暖かい場所に置きます。 （二次発酵）
***乾燥しないように濡れ布巾やビニールなどを被せます
⑪オーブンを190℃に予熱する。
コロネの方には、溶き卵を塗り、丸いパンには強力粉をふりかけてからカミソリなどで切り込みを入れる、切り込みにオリーブオイルを数滴たらす。
***オイルを垂らすとクープが開きます。
⑫190℃のオーブンで12分ほど焼く。
⑬焼き上がったらケーキクーラーなどの上で冷ます。
⑭冷めたら、ガナッシュを絞って出来上がり♪