text:
Pokémon Emerald/Rustboro - First gym

Route 104
This route is connecting between Petalburg to Rustboro. Which in the middle of it resides Petalburg Woods.

First part
This part of route 104 from Peltaburg is half grassy, half beach like. Both of them have trainers.

Trainers
Assuming you will want to battle here them all, those are the trainers:

 * 1) Down in this beach area, you will find guy who leaving his footprints on the sand, if you encounter his eyes, it will trigger the battle. Youngster Billy will have 2 Pokemon: Lvl5 Zigzagoon and Lvl7 Seedot.
 * 2) Still in the beach area, go upstairs and you will see  fisherman (the red clothed guy) facing the sea, talking to him will trigger the battle. Fisherman Darian will have one Pokemon only: LvL9 Magicarp.
 * 3) In the grassy area, before entering the woods, you might meet Lady Cindy eyes. She has one Pokemon only: Lvl7 Zigzagoon.

The first trainers you can actually avoid battling. While Lady Cindy might be tricky to avoid, but it possible when being fast. Still, it's recommended to fight them all. Especially if you have Torchik, you will want to evolve it before the first Gym, so he will have effecting moves against Rock types.

Items and Exploring
Except for berries (as in route 102), there's an item in unaccessible area at the moment of this part. Only after entering the Petalburg Woods it's possible to take it.

There's also Mr. Briney Cottage here. But at the moment he's not here. This will be a house we will return to in the future.

Trainers and Items part 1
As soon you will enter the woods, go right 'till the end, you will see bushes with some empty spot. Go besides the empty spot and click A to find hidden item - Potion.

Going down from there and you will come back to the inaccessible spot in route 104 you couldn't reach before. Take the item to acquire a PokeBall.

Now, you can go back to the woods either from where you entered this spot, or either jump through the ledges and enter the woods from the beginning to avoid Pokemon in the grass. Either way, now it's time to go left from where we began our journey to the Petalburg Woods.

The first NPC you will meet there is a bug catcher trainer Lyle. He will have 4 Pokemon, but not be afraid as they are all Lvl3 Wurmple. While they could be beaten by almost any Pokemon, if you hadn't chose Torchik, it is recommended to catch Taillow in Route 104 to beat all the Bug Pokemon you gonna encounter in the woods and the bug catcher trainers here.

After beating Lyle, going upstairs will reveal new item, pick up a Paralyze Heal. If your Pokemon gonna be paralyze by Bug Pokemon in the woods, use it to heal them, or rather use your bought heals if you bought any.

Continue right and once you will attempt to go up, a scenario is gonna happen.

First battle with Team Aqua
You will meet a Devon worker that needs help finding Shroomish, immediately following the dialogue, a Team Aqua grunt gonna show up. Follow the dialogue to your first Team Aqua grunt battle.

This grunt have only one Pokemon Lvl9 Poochyena. While it will be the highest level Pokemon you fought so far, your starter Pokemon should be around this level. Wether they are or not, he will most likely use Howl attack several times to increase it's attack, taking advantage of that and beating him should be piece of cake.

Follow the dialogue to understand that Team Aqua are up to something in Rustboro City, and then the Devon worker will give you Great Ball as thanks.

Trainers and Items part 2
Continue right from where you fought the Team Aqua grunt, and right where the road starting going up, you will encounter bug catcher James. He's going to have 2 Lvl6 Nincada.

Continue upward and you will find another item to pick up an Ether.

In the left there will be cuttable trees, that later could be cut away. Since we don't have something else to do here, continue up to exit the woods to continue Route 104.

Second Part
Follow up the road to find Pretty Petal Flower Shop, go in. The first NPC will teach you about berries, but won't give you nothing. The NPC behind here on the other hand will give you Wailmer Pail, which will enable you to water berries in soil grounds where you took berries from. Talk to the third NPC in this house and she will give you Persim Berry.

Now get out from this house, go left and upward to the bushes area. In the first clear sport area, there's hidden item to pick, a PokeBall. The non-hidden item is a Potion. Little upward from this item in another clear spot you will find hidden item Super Potion. And that's it for this area.

Now get back to the main road and go left.

The first trainer you will encounter will be Rich Bou Winston. He's gonna have one Pokemon Lvl7 Zigzagoon. While beating Zigzagoon probably will be a joke right now, he have some potions in his sleeves to heal him if you won't beat him in 1-2 strikes.

Continue left and you will see a bridge in the water. Before entering it though you will encounter another trainer, Lass Haley. She have a Lvl6 Lotad and Lvl6 Shroomish. If you caught Taillow this should be piece of cake. Beware though that Shroomish might make your Pokemon fall asleep.

Continue upward the Bridge, and before encountering the next trainers make sure your Pokemon are healed, since you gonna have your first Double Battle in the game. One you go right the twins Gina and Mia are gonna Double Battle you. They have Lvl6 Seedot and Lvl6 Lotad. This should not be a hard battle, but be aware to the Double Battle strategy. Note that if you have only one Pokemon, or if your other Pokemon are fainted, this battle would not be triggered.

Continue upward the bridge, and we are right in Restburo City entrance.

If you want, you can talk to the Fisherman besides the water to trigger a battle, Fisherman Ivan will have 3 Magikarp with different level - Lvl5, Lvl6 and Lvl7. EXP Points won't be hight, so you might consider this off.

In the Right corner of the water after the fisherman, an NPC will give you Chesto berry to plant, or to use it yourself.

Before going up the city straightforward, you will see that the city fence is open in the right side, go in that road to pick an item in the end - X Defend. Go back the road and finally enter the city.

title: Pokémon Emerald/Rustboro - First gym


text:
User talk:2001:448A:2022:B44C:F4F6:ECF:6C6B:937

You cannot edit for 1 week due to disruptive editing. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

--Xania   talk 06:54, 20 June 2023 (UTC)

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/


text:
Wikibooks:Reading room/Proposals/2023/February

A cats shelf
Cats are very popular pets, and it's very surprising that shelf:cats didn't exist until today. Garfieldcat1978 (discuss • contribs) 00:03, 20 February 2023 (UTC)
 * It wouldn't exist since not enough books were about cats. 08:09, 20 February 2023 (UTC)

Relation with Phabricator
Hello every one. Today, as an administrator of two Wikibooks, I'm unable to tell you now how many tickets about Wikibooks have been opened, if there are some doubles, or if some of them need a community input to be treated. That's why I've just asked for a Wikibooks project creation on Phabricator, to handle them more efficiently.

Please don't hesitate to complete my request if you see anything else: https://phabricator.wikimedia.org/T330600. JackPotte (discuss • contribs) 15:33, 26 February 2023 (UTC)


text: Category:Dosa recipes

title: Category:Dosa recipes


text: Category:Millet recipes

title: Category:Millet recipes


text: Talk:Public International Law/Printable version


text:
Fractals/Iterations in the complex plane/Algorithms

Worlflow for 2D static image
Separate the calculation phase from the colouring phase (Claude Heiland-Allen) Workflow
 * the calculation phase: The first program calculates the actual iterations, or other pixel parameters using representation functions
 * saves raw pixel data into a file
 * the colouring phase: the other program is then used for colorizing the results to the image
 * use different drawing algorithms and compose images ( layers)

Examples:
 * kallesfraktaler

Image Magic using CLUT

convert input.pgm -level 0,65532 clut.ppm -clut -depth 8 output.png

PFract program:

./pfract -x 0.160211 -y -0.684246 -size $xSize $ySize -iterations 256 -rad -10 example5.raw ./colorize example5.raw example5.ppm -spawn -400 -scale 1.6 -fadedepth 25

dictionary

 * space ( 2D plane)
 * plane description
 * plane scanning
 * plane transformations
 * pixel
 * pixel features: complex potential ( external/internal angle and real potential), distance estimate, mean z, basins, orbit traps, textures, fibers
 * coloring ( color gradient)
 * lightning ( lighting effects to bring the 2D fractals into 3D ) = heightfields
 * Computer-generated imagery (CGI) is a specific-technology or application of computer graphics for creating or improving images in art, printed media, simulators, videos and video games
 * Special effects (often abbreviated as SFX, F/X or simply FX) are illusions or visual tricks used in the theatre, film, television, video game, amusement park and simulator industries to simulate the imagined events in a story or virtual world. Modern graphics processing units (GPUs) provide specialised fixed function units called texture samplers, or texture mapping units, to perform texture mapping, usually with trilinear filtering or better multi-tap anisotropic filtering and hardware for decoding specific formats such as DXTn. As of 2016, texture mapping hardware is ubiquitous as most SOCs contain a suitable GPU.

Algorithm general types

 * numerical algorithms ( compute feature)
 * points ( coordinate)
 * compute c from multiplier, period and center (inverse multiplier map)
 * compute multiplier from c ( multiplier map)
 * dynamics or representation functions: $$T : pixelCoordinate \to numericalFeatureValue$$
 * escape time: LSM, BDM
 * for Mandelbrot set
 * for Julia_set
 * complex potential ( internal or external)
 * real potential CPM/M CPM/J
 * angle
 * DEM/M and DEM/J
 * Discrete Velocity of non-attracting Basins and Petals by Chris King
 * atom domains
 * average distance between random points
 * coloring algorithms ( feature of the pixel -> color ):  $$T : scalarvalue \to colorvalue$$
 * plane algorithms : $$T : pixelCoordinate \to pixelCoordinate$$
 * combinatorial : tuning
 * wake
 * principle Misiurewicz points for the wake k/r of main cardioid
 * subwake, tuning and internal address
 * roots, islands and Douady tuning
 * Julia morphing - to sculpt shapes of Mandelbrot set parts ( zoom ) and Show Inflection

general computer graphic algorithms

 * Texture mapping
 * lightning
 * coloring
 * Special effect

coloring algorithms

 * general coloring algorithms: ( feature of the pixel -> color ):  $$T : scalarvalue \to colorvalue$$
 * discrete gradient
 * continous gradient: takes normalised position (floating point number in [0.0, 1.0] range) as an input and gives color as an output, not related with fractals, but used in general computer graphic; $$T : scalarvalue \to colorvalue$$

Pages
 * coloring the paramater plane and the Mandelbrot set
 * coloring the dynamic plane and the Julia sets

plane

 * coordinate
 * transformations ( maps )
 * quality of the image
 * graphic files
 * parameter files
 * formula files
 * lightning files
 * Size and resolution of the image
 * Scanning, sampling and decomposition
 * types
 * transformations
 * Exponential mapping or Mercator projection or log-polar mapping
 * zoom ( shallow and deep)
 * deep zoom and Perturbation_theory

representation functions
Algorithms: Algorithms, methods of drawing/computing or representation functions ( for space transformations see here)

 * 1) escape and attracting time for (level sets method (LSM), level curves method (LCM)
 * 2) the Julia sets
 * 3) Target sets, trap and bailout tests
 * 4) Decomposition of the target set: Binary Decomposition Method ( BDM) which in parabolic case gives: zeros of Qn or parabolic checkerboard ( chessboard)
 * 5) Esher like tilings
 * 6) orbit trap
 * 7) Boolean_escape_time for the Mandelbrot set
 * 8)  BDM/M
 * 9) Inverse iteration method ( IIM) for drawing:
 * 10)  Julia set  = IIM/J
 * 11) complex potential
 * 12) on the parameter plane
 * 13) on the dynamic plane
 * 14) atom domains
 * 15) bof60
 * 16) The_Lyapunov_exponent
 * 17) True shape
 * 18) Discrete Langrangian Descriptors
 * 19) curves
 * 20) boundary - scanning
 * 21) unroll a closed curve and then stretch out into an infinite strip
 * 22) equipotential curve
 * 23) external ray ( parameter and dynamic) trace
 * 24) Parameter Ray
 * 25) dynamic ray
 * 26) internal ray
 * 27) path: escape route
 * 28) DEM = Distance Estimation Method
 * 29) DEM/M- for Mandelbrot set
 * 30) DEM/J for Julia set
 * 31) Maping component to the unit disk ( Riemann map ):
 * 32) Multiplier map and internal ray
 * 33) on the parameter plane
 * 34) on the dynamic plane
 * 35) Boettcher map, complex potential and external ray
 * 36) on the parameter plane
 * 37) parameter ray = field lines
 * 38) complex potential, external angle
 * 39) on the dynamic plane
 * 40) histogram colorings: "The main idea is to use histogram to distribute the color gradients more effectively to used indexes instead of uniformly wasting many colors on unused indexes. Also it uses a specific visually pleasing gradient function" (Spektre)
 * 41) Average Colorings "are a family of coloring functions that use the decimal part of the smooth iteration count to interpolate between average sums."  Jussi Harkonen
 * 42) Triangle Inequality Average Coloring = TIA  and curvature average algorithm ( CAA)
 * 43) Stripe Average Coloring = SAC
 * 44) Discrete Velocity of non-attracting Basins  and Petals by  Chris King
 * 45) Average distance
 * 46) 2D to 3D : bump maping
 * 47) heightmap
 * 48) slope
 * 49) Embossing and Lighting
 * 50) lighting
 * 51) Parameter plane: combinatorial algorithms
 * 52) wake : How to find angles of external rays that land on the root point of the wake ( = angles of the wake)?
 * 53) principle Misiurewicz points of the wake k/r, tuning: How to find angles of external rays landing on the principle Misurewicz point of the wake ?
 * 54) branches and tips
 * 55) subwake, tuning and internal address
 * 56) roots, islands and Douady tuning - How to find the angles of external rays that land on the root point of any Mandelbrot set's component which is not accessible from main cardioid ( M0) by a finite number of boundary crossing ?
 * 57) Period doubling cascade and the Myrberg-Feigenbaum point in the 1/2 family. Escape route 1/2
 * 58) Zoom
 * 59) on the parameter plane
 * 60) (shallow or normal) zoom
 * 61)  Deep zoom and Perturbation method
 * 62) Julia morphing - to sculpt shapes of Mandelbrot set parts ( zoom )  and Show Inflection
 * 63) Exponential mapping or Mercator projection or log-polar mapping

Parameter plane ( with Mandelbrot set it's components, islands, decorations, ...)
 * plane types
 * plane transformations
 * plane parts
 * interior
 * boundary
 * exterior

Dynamic plane (with Julia and Fatou sets)
 * exterior
 * Boettcher coordinate, complex potential and external ray on the dynamic plane
 * boundary
 * interior

Algorithms by Claude Heiland-Allen

 * Graphical Algorithms or coloring algorithms or representation functions
 * Membership
 * Escape Time
 * Binary Decomposition
 * Continuous Dwell
 * Exterior Coordinates
 * Dwell Gradient
 * Exterior Distance
 * Atom Domains
 * Misiurewicz Domains
 * Interior Coordinates
 * Interior Distance
 * Numerical Algorithms
 * Nucleus
 * Attractor
 * Interior Point
 * Misiurewicz Point (“Naive”)
 * Misiurewicz Point (“Full”)
 * Child Size
 * Size Estimate
 * Shape Estimate
 * Domain Size
 * External Ray In ( curve tracing )
 * External Ray Out ( curve tracing ): For finding external angle θ given c  not in the Mandelbrot set. Same as External Ray In, but with λ>1. Collect bits of θ  in reverse order when passing dwell bands.
 * External Angles
 * Symbolic Algorithms
 * Tuning
 * Primary Bulb
 * The Farey Tree
 * Lavaurs’ Algorithm
 * Spoke Navigation
 * Islands In Hairs
 * Hair Navigation
 * Other Angles
 * Other (Further) Algorithms
 * Perturbation
 * Glitch Correction
 * Series Approximation
 * Zoom Interpolation
 * Poincaré Zoom
 * Exponential Map
 * Stretching Cusps
 * Julia Morphing
 * Buddhabrot
 * Spider Algorithm
 * π In The Mandelbrot Set
 * Fractal Dimension Of Julia Sets
 * Mandelbrot Notebook
 * Location Analysis

Code
 * github repo adammaj1: Mandelbrot-book-book ( c code examples)

External examples

 * An effective algorithm to compute Mandelbrot sets in parameter planes by A. Garijo, X. Jarque, J. Villadelprat Published 2017
 * codegolf SE question: mandelbrot-image-in-every-language
 * codegolf SE question: generate-a-mandelbrot-fractal ( ASCI)
 * rosetta code : Mandelbrot_set
 * stackoverflow question: code-golf-the-mandelbrot-set
 * stackoverflow questions tagged mandelbrot
 * benchmark


text:
Piano Solo Music: An Encyclopedia/Composers born in the 20th century/Ginastera, Alberto

Compositions for piano solo by Alberto Ginastera

 * American Preludes 1 - 12, op. 12 [YouTube]
 * Danzas argentinas 1 - 3, op. 2 [YouTube]
 * Danzas argentinas para los niños 1 - 2 [YouTube] [YouTube]
 * Malambo, op. 7 [YouTube]
 * Milonga, op. 3 [YouTube]
 * Pequeña Danza (from the ballet Estancia, op. 8) [YouTube]
 * Piano sonata no. 1, op. 22 [YouTube]
 * Piano sonata no. 2, op. 53 [YouTube]
 * Piano sonata no. 3, op. 54 [YouTube]
 * Piezas 1 - 3, op. 6 [YouTube]
 * Rondó sobre temas infantiles argentinos, op. 19 [YouTube]
 * Suite de danzas criollas, op. 15 [YouTube]
 * Toccata (Organ Toccata by Domenico Zipoli, for piano) [YouTube]


text:
Supplementary mathematics/Cone

A cone is a geometric body that is created when all the points of a bounded and connected area lying in one plane are connected in a straight line with a point outside the plane. If the patch is a circular disk, the solid is called a circular cone. The area is called the base area, its boundary line is the directrix, the point is called the tip, apex or vertex of the cone and the area on the side is called the lateral surface. A cone has a vertex (the apex), an edge (the directrix) and two faces (the lateral and the base).

The vertex of a cone is not a vertex because the vertex is not an endpoint of edges (see definition of vertex).

The height of the cone means both the perpendicular from the tip to the base (i.e. the height is always perpendicular to the base) and the length of this perpendicular (i.e. the distance between the tip and the base).

The lines connecting the tip with the directrix are called generatrices, their union forms the cone envelope or the lateral surface. Ellipse, parabola and hyperbola are conic sections. In connection with conic sections, a "cone" is often understood as a "double cone".

Especially in technology, a cone or a truncated cone is often referred to as a cone (from Latin conus) or conical.

title: Supplementary mathematics/Cone


text: Category:Milkshake recipes

title: Category:Milkshake recipes


text:
User:There's rue for you/sandbox

Expensive Textbooks Stressing You Out? The Need for Open Educational Resources
 Introduction

In current times in our economy, inflation has skyrocketed and affected almost every American, and unfortunately education is not excluded. I have experienced some hardships with part of my income contributing to my education, as it is a new expense I have not experienced before. I’ve been living in New York City my whole life and with it being the most expensive city in the world I’ve struggled a bit financially. For the spring semester I received the Federal Pell Grant and only had to pay $500 for tuition but for the following semester the grant was cut significantly and now I must pay most of my tuition. Alongside an expensive city,   there is also expensive rent and being a student with a part time job, it can become stressful living (Bahney). Although there has been some adjusting, all my classes use free academic resources so there isn’t an additional expense that I need to worry about. Providing open access to academic journals and articles can benefit society by making knowledge accessible to students who lack resources.

History/ background

If we are going back to the beginning of why there is a discussion surrounding OER’s, it starts with copyright laws. The most recent copyright law was passed in 1976 and in later years Congress [XG2] has made accommodating acts to accompany it. Copyright allows people to reserve and obtain all rights to their work (Peters 129). Only they are allowed to distribute their creations and no one else without their approval or permission. While some may perceive copyright as a modern concept, it stems back to the mid 1400’s[XG3]  with the European development of movable type (Peters 18). The printing press allowed for spreading thoughts and opinions--the most popular being the Bible--faster than ever. Before the printing press, any form of tangible literature was done by hand, which was a slow and tedious process. The printing press raised conversation about ownership and the credibility of authors, who had been struggling to get paid, especially because there was no protection of their work. This conversation culminated in the Statute of Anne named after the queen of that time. This law is the first modern copyright statute that granted British authors copyright instead of the publisher. This laid the foundation for future copyright laws in the UK and U.S (Peters 19-20).

There have been different modified versions of copyright laws in the U.S. As previously mentioned, the most recent copyright law was passed in 1976. Although the law itself has not been amended, there have been other acts to get more “with the times”: one prime example is the Copyright Term Extension Act (CTEA), which  was passed in 1995 to keep up with the European nations’ own copyright law that allowed people to control their work for seventy years after their death, while the U.S allowed for fifty (Peters 10). The passing of CTEA, now allows for Americans to have rights to their work for seventy years after death (Peters 110). A similar extension act was the Sonny Bono CTEA which was later passed in 1998 to mostly cater to big corporations such as Disney, which extends the rights to ninety-five years after publication. Although this only applies if the creation was published before 1978, anything published after 1977 would continue to be seventy years after death (Peters, 119). [XG4]  While these acts are to ensure creators are credited and paid (Knappenberger), it wasn’t written with the thought of the Internet or the World Wide Web (web for short) which would soon rise in popularity around the world.

 The Birth of Open Access  Once Tim Berners-Lee made his invention of the web available for all the world to use, the topic of copyright came back into question in America again. From these discussions, the free culture movement emerged. The movement’s members believe that the web’s contents should be made easily accessible and not be so restricted to the public (Peters 3). Aaron Swartz was one of many free culture movement members who criticized the restrictions that copyright had on many works, especially with respect to educational materials (Peters, 4). Swartz was a programmer and political activist who engaged in a case correlating with copyright, around the time of his untimely death (Peters 1,10).

Swartz and others realized that universities had many academic journals and scholarly articles available to students and faculty, but that paywalls were restricting the access to those same articles to others outside of American colleges. When Swartz realized this,   he declared it to be unfair to other students who didn’t have the same privilege and decided to voice his opinion in a public document called the “Guerilla Open Access Manifesto”. This manifesto was written by Swartz and others to express the disapproval of the paywall that sites have on scholarly articles. Throughout the document, they try to convince university students to see the disparity of knowledge of other students who are without these scholarly materials and to share them to close that gap:

 * you need not — indeed, morally, you cannot — keep this privilege for yourselves. You have a duty to share it with the world. And you have: trading passwords with colleagues, filling download requests for friends… as if sharing a wealth of knowledge were the moral equivalent of plundering a ship and murdering its crew. But sharing isn't immoral — it's a moral imperative. Only those blinded by greed would refuse to let a friend make a copy. (“Guerilla Open Access Manifesto”)

In 2011 the government decided to propose the Stop Online Piracy Act (SOPA). This act was proposed as a “solution” to make sure web sites followed copyright laws and if they didn’t make sure their site avoided any mistake, it would be restricted or completely shut down ( “ H.R.3261 ”). This means if someone uploaded a song to a site and forgot to credit the source, the entire site would be shut down for everyone and wouldn’t be accessible. Many, including Swartz, believed the act to be ludicrous and protested it. SOPA never made it to law due to the overwhelming opposition to it.

During[XG6] the protesting of SOPA, Swartz was facing criminal charges for illegally downloading millions of academic journals and articles from JSTOR by having access to MIT’s database. JSTOR is a site where they have accumulated many academic journals and resources only free if one is a U.S university student or else you must pay to have access to an article. While downloading some articles is okay, downloading in bulk is considered a federal offence. Many more charges were brought because of Swartz’ openness of OERs and the possibility that he was going to publish the articles for everyone to see. Many of Swartz’ family, friends, and fans protested the charges saying the initial act was proven but not the publishing of the pages. After two years with the government still wanting to put him in prison and his deteriorating mental health, Swartz ended his life (Knappenberger).

The advocating of Swartz and others has left a legacy behind. Starting the conversation of open education and OERs for all students so there isn’t a continuation of inaccessibility for those who want to learn. A beneficiary of the open access movement is Jack Andraka. Andraka was fourteen when he decided to invent a device to detect pancreatic cancer early on. When someone is diagnosed with pancreatic cancer it is usually too late to do anything about it. Andraka conducted his research on academic resources that were free and easily accessible to the public. In 2013, he successfully managed to make the first prototypes to be shipped out for others to use and credits Swartz on his accessibility to accomplish it.

 Open Access and Education

Swartz and others continued to rally behind open access for educational materials or Open Education Resources (OERs). OERs are essentially textbooks and resources that are free, and anyone can access them. OERs can be revised and edited by others because of being in the public domain or the author had laxed some of their rights. OERs are essential because of the cost of college tuition rising, the separate cost of textbooks and resources deprives students who won’t be able to afford them.

City Tech is one CUNY college implementing the use of OERs and it conducted research on student performance and retention rates in their Undergraduate Engineering Departments (Zhao et al). Having easy accessibility allows for students to gain the knowledge they need for their classes and not have the extra cost of textbooks holding them back. The study showed that the implementation of OER’s helped engineering students save money and continue staying in school. Although they the study shows that failing and D-grades haven’t changed, Zhao and his team make it a point that it didn’t decrease student performances.

There is also the case of students around the world not having access to American OERs because of the high prices. and because OERs authors and researchers must waive some rights for people to access them. Professor Emeritus in the Department of Chemistry and Chemical Biology at Cornell University. John McMurry did just that. McMurry wrote a chemistry textbook that many students have used around the world. When he felt the need to move on from his publisher, he decided to make Organic Chemistry a digital OER so students can have access to the textbook without the $100 price tag. Organic Chemistry has been translated into multiple languages and used many countries outside of the U.S, finally giving accessibility to students not just in the U.S, but in countries like India and Japan to reap the benefits of the knowledge that is out there (Knox).

Although there are many that see the benefit of open access materials, such as the cost saving aspect, there are others who aren’t much on board or question the positive outcomes of it. The University of Buffalo (UB) conducted research on OERs, and the views of its financial values compared to more traditional textbooks and journals. The authors of the UB research noticed that even students who appreciated and found value of OERs comparable to those of traditional resources, wouldn’t pay the same amount for them. Even with many students favoring OERs, there were students who didn’t find them comparable and even believed they had less educational value because of them being accessible and free. Many seemed to see that something with no financial value equates to no beneficial or educational value. But even so, the researchers admit that the likely positives of OERs outweigh the negatives of it.

[XG7]  Conclusion

Many people have the want and need to learn and unfortunately there are ways for them to be blocked from an education. If we’re blocking people from learning and seeking out solutions to humanity, what does that say about us? We need to allow academic resources to be available for those who may not be able to spend over $500 on textbooks (Abramovich, Samuel, and Mark McBride, 33). I am one of those students who doesn’t have an unlimited amount of money to purchase extra resources, and OERs have been a tremendous help to my education. Thankfully there are states starting to acknowledge the need for OERs such as California. Governor Gavin Newsom signed into law that a budget of $115 million will be used to lower the cost of textbooks at the college level so it won’t continue to be a financial burden for students (Cavanagh). Members of the pro OERs have said not only will it benefit college students but high school students as well. Giving them this new opportunity will allow for them to research advanced topics and careers. Allowing this accessibility won’t just help our wallets but will help us as a society. If we continue to rally for OERs we can soon see them being implemented across the country or even better, the world.

title: User:There's rue for you/sandbox


text:
Cookbook:Matoke and Beef Stew

Matoke refers to a variety of East African plantain or banana, and it is a staple crop. This dish incorporates plantains into a stew. It can be made with or without meat depending on your preference.

Ingredients

 * 8–10 medium-size plantains
 * 1 lemon (optional), juiced
 * Vegetable oil for frying
 * 2–3 tomatoes, chopped
 * 1 onion, chopped
 * 1 green bell pepper, chopped
 * 1 chile pepper, chopped
 * 2–3 garlic cloves, crushed
 * Curry spices to taste
 * Beef stew meat (optional), cut in bite-size pieces
 * 1 cup beef stock (optional)
 * Salt
 * Red chile powder

Procedures

 * 1) Peel the plantains and cut into cubes. Toss with lemon juice and set aside.
 * 2) Heat the oil in a large pan. Add the tomatoes, onions, peppers, and garlic. Fry together.
 * 3) Stir in the curry spice to taste, then the meat and stock. Cook, stirring, until the meat is nearly done or the mixture is boiling.
 * 4) Stir in the plantains. Cover and simmer over low heat until until the plantains are tender and the meat is fully cooked.
 * 5) Season with salt and chili pepper to taste.
 * 6) Serve and enjoy your delicious meal.

title: Cookbook:Matoke and Beef Stew


text:
Cookbook:East African Beef Pilaf

This beef pilaf is a fragrant East African rice dish made by cooking the rice with meat or vegetables, ginger, garlic, and spices. It is usually served with kachumbari, which is a mixture of tomatoes, onions, and lettuce.

Ingredients

 * 250 g beef, cubed and rinsed
 * 1 tbsp ginger-garlic paste
 * 1 tbsp salt
 * 1 tomato, grated
 * 1 onion, grated
 * Vegetable oil
 * 1 tbsp cumin powder
 * 2 pods cardamom, seeds removed
 * 1½ tsp whole powdered pepper
 * 2 cinnamon sticks
 * Cloves
 * 2 onions, finely chopped
 * 1½ tsp turmeric powder
 * 1½ tsp coriander powder
 * ½ tsp garlic paste
 * Chopped fresh coriander
 * Salt
 * 400 g rice, washed and soaked for 10 minutes

Procedure

 * 1) Place beef in a pot with water, ginger-garlic paste, salt, grated tomato, and grated onion. Bring to a boil, and cook until the meat is tender.
 * 2) Remove the meat and set aside. Save the resulting broth for cooking the rice.
 * 3) Heat a layer of cooking oil in a saucepan over medium heat. Add the cumin, cardamom seeds, pepper, cinnamon, and cloves; then, cook until the spices splutter.
 * 4) Add the chopped onion. Cook, stirring, until translucent. If you want a darker pilaf, fry the onions until they are caramelized.
 * 5) Stir in the turmeric and coriander powder. Let fry for a few minutes.
 * 6) Stir in the garlic paste and a bit of chopped fresh coriander.
 * 7) Add the cooked meat, and stir together for 2 minutes.
 * 8) Add the broth, and bring to a simmer. Adjust the seasoning with salt to taste—make sure to add enough salt because you still need to add the rice.
 * 9) Stir in the rice and a little coriander. Cook on high heat for about 3 minutes.
 * 10) Reduce the heat to medium, and cover the pot. Cook, stirring periodically, until the rice has absorbed the water.
 * 11) Reduce the heat to low, and let the rice finish steaming for 5 minutes.
 * 12) Remove from the heat and serve with kachumbari.

title: Cookbook:East African Beef Pilaf


text:
Supplementary mathematics/Analytic geometry

Analytical geometry (also vector geometry) is a branch of geometry that provides algebraic tools (mainly from linear algebra) to solve geometric problems. In many cases, it makes it possible to solve geometric problems purely by calculation, without using the visual aid.

On the other hand, geometry that justifies its propositions on an axiomatic basis without reference to a number system is called synthetic geometry.

The methods of analytical geometry are used in all natural sciences, but above all in physics, such as in the description of planetary orbits. Originally, analytical geometry dealt only with questions of planar and spatial (Euclidean) geometry. In the general sense, however, analytic geometry describes affine spaces of any dimension over any body.


text:
Cookbook:Nigerian Rice with Stew

Ingredients

 * Rice, washed
 * Salt
 * Bell pepper
 * Tomatoes
 * Red chile peppers
 * Groundnut oil
 * Onion, chopped
 * Water
 * Stock cube
 * Meat or fish

Equipment

 * Stovetop
 * Pots
 * Cooking spoon
 * Sieve
 * Bowl

Procedure

 * 1) Boil the rice in water for about 10 minutes. Drain the rice in a sieve, and rinse to remove excess starch.
 * 2) Return the rice to the pot. Add a little water and a pinch of salt. Let cook on low heat until the water is absorbed and the rice is tender, adding more water if necessary. Set aside.
 * 3) Blend the peppers and tomatoes together until smooth. Transfer to a pot, and cook over medium heat to reduce some of the liquid. Remove from the heat.
 * 4) Heat a little groundnut oil in a second pot. Add the onion and fry for 1 minute.
 * 5) Transfer the pepper-tomato mixture to the onions. Cook without stirring over low heat for 10 minutes.
 * 6) Add water, stock cube, salt, and meat. Let boil until the meat is cooked.
 * 7) Serve the stew with the rice.

title: Cookbook:Nigerian Rice with Stew


text:
User talk:2409:4081:8697:BD43:0:0:952:78B1

--Xania   talk 08:00, 21 June 2023 (UTC)


text:
Wikibooks:Reading room/Administrative Assistance/Archives/2023/May

Please delete American Football in the National Football League
Reason: I'm done with this book, and I don't plan on editing it anymore. Wikiwolf12345 (discuss • contribs) 14:39, 1 May 2023 (UTC)

Please block MD.SOLOPRENEUR (talk · contribs)
Reason: Spam/Advertising Xeverything11 (discuss • contribs) 07:31, 2 May 2023 (UTC)

 * ✅. SHB2000 (discuss • contribs) 09:14, 2 May 2023 (UTC)

Please block Realyouskin (talk · contribs)
Reason: Spam/Advertising Xeverything11 (discuss • contribs) 12:39, 8 May 2023 (UTC)

 * ✅ by @Xania. —Kittycataclysm (discuss • contribs) 15:39, 8 May 2023 (UTC)

Please block
Reason: Vandalism-only account. Leonidlednev (discuss • contribs) 14:48, 9 May 2023 (UTC)

 * ✅ —Kittycataclysm (discuss • contribs) 15:13, 9 May 2023 (UTC)

Please block Markusottos (talk · contribs)
Reason: Spam/Advertising Xeverything11 (discuss • contribs) 13:43, 12 May 2023 (UTC)

 * ✅ —Kittycataclysm (discuss • contribs) 15:11, 12 May 2023 (UTC)

Block for 181.197.42.104

 * Report reason: Open proxy (used by GRP). Leonidlednev (discuss • contribs) 04:53, 13 May 2023 (UTC)
 * ✅ --SHB2000 (discuss • contribs) 09:26, 13 May 2023 (UTC)
 * ✅ --SHB2000 (discuss • contribs) 09:26, 13 May 2023 (UTC)

User talk:Joystickdwag
Several IPs are repeating non-constructive trolling to this user talk page. I suggest semi-protection and/or a block to the IPs at a certain range. MathXplore (discuss • contribs) 10:54, 14 May 2023 (UTC)

 * I went ahead and semi-protected the talk page—let's keep an eye on it and related pages. —Kittycataclysm (discuss • contribs) 13:08, 14 May 2023 (UTC)
 * Thank you for your response and action. MathXplore (discuss • contribs) 13:25, 14 May 2023 (UTC)

Special:Contributions/CairoFinance01
The user is spamming at the edit summary, so I think the edit summary should be removed. MathXplore (discuss • contribs) 07:47, 17 May 2023 (UTC)

 * ✅ by MarcGarver. --SHB2000 (discuss • contribs) 12:44, 17 May 2023 (UTC)

Spam account
Special:Contributions/Thomaswest5722 —Justin ( koavf ) ❤T☮C☺M☯ 20:46, 31 May 2023 (UTC)

 * ✅ Thanks! —Kittycataclysm (discuss • contribs) 20:52, 31 May 2023 (UTC)


text:
Cookbook:Sinasir (Nigerian Rice Pancake)

Sinasir is a rice pancake popular in the northern part of Nigeria. It is made from cooked and soaked short-grained rice as used in tuwo shinkafa.

Ingredients

 * Uncooked short-grain rice
 * Water
 * Parboiled short-grain rice
 * Instant yeast
 * Sugar
 * Onion, chopped
 * Salt
 * Baking powder (optional)
 * Vegetable oil

Equipment

 * Non-stick frying pan
 * Blender
 * Stovetop
 * Bowl

Procedure

 * 1) Soak the uncooked rice in a bowl of water for several hours.
 * 2) Blend the soaked and parboiled rice in a blender until you get a smooth batter, adding water as necessary.
 * 3) Transfer the batter to a bowl, then mix in the yeast and sugar. Cover and let ferment at room temperature for a few hours.
 * 4) Mix in onion, salt, and baking powder.
 * 5) Heat a non-stick frying pan, and grease with a thin layer of oil.
 * 6) Scoop in enough batter to make a thin layer in the pan. Cook until the bottom is browned and the pancake is cooked through.
 * 7) Remove the pancake, and repeat the greasing and cooking process with the remaining batter.


text:
Talk:Supplementary mathematics/Algebraic geometry

Taken from another wiki?
Hi @Germany Poul Ah. It looks like this content was taken from another wiki based on all the red links. Could you please link to the original source in the talk page and/or the edit summary? —Kittycataclysm (discuss • contribs) 12:17, 21 June 2023 (UTC)

 * Hello,nothing special, I just used the wikipedia of German, French, Arabic, Persian, etc. Wikipedia along with the English Wikipedia, which has been edited a lot. Germany Poul Ah (discuss • contribs) 04:03, 22 June 2023 (UTC)
 * @Germany Poul Ah Yes, I understand. You need to put the links to the original Wikipedia articles in the edit summary. Do you know what the edit summary is? This is becoming an extended issue. —Kittycataclysm (discuss • contribs) 12:17, 22 June 2023 (UTC)

Yes, I know, but how should I do this? Germany Poul Ah (discuss • contribs) 16:09, 22 June 2023 (UTC)

 * @Germany Poul Ah When you add content from a Wikipedia article, copy the link of the original Wikipedia article and paste it into the Wikibooks edit summary before you click on the "publish" button. —Kittycataclysm (discuss • contribs) 19:48, 22 June 2023 (UTC)
 * I understood Germany Poul Ah (discuss • contribs) 05:22, 23 June 2023 (UTC)


text:
Cookbook:Otong Soup

Otong soup is a popular soup amongst the Efik tribe of the Eastern part of Nigeria. It is made from ugu leaves, uziza leaves, and okra. It is similar to the Yoruba ila alasepo and the Igbo okwuru.

Ingredients

 * Okra
 * Scotch bonnet chile pepper
 * Meat
 * Onion, blended
 * Stock cube
 * Palm oil
 * Uziza leaves
 * Ikong ubong (ugu leaves)
 * Salt

Equipment

 * Cooking spoon
 * Stovetop
 * Blender
 * Bowl
 * Pot

Procedure

 * 1) Purée the okra and chile pepper with a blender.
 * 2) Boil the meat with the blended onion, stock cube, and other spices to taste.
 * 3) Add the okra purée and a little palm oil. Cook the mixture until it boils.
 * 4) Stir in the uziza and ugu leaves.
 * 5) Remove from the heat, and let rest for 2 minutes.
 * 6) Season with salt to taste, and serve.

title: Cookbook:Otong Soup


text:
Cookbook:Amala with Ewedu and Stew

Amala with ewedu is a Nigerian meal, mostly eaten as dinner.

Ingredients

 * Water
 * Amala flour
 * Ewedu leaves, washed
 * Eru, washed
 * Bell peppers
 * Tomatoes
 * Shombo (fresh cayenne pepper)
 * Stock cube
 * Salt
 * Meat or fish

Equipment

 * Saucepans
 * Wooden spatula or paddle ("turning stick")
 * Cooking broom or blender
 * Bowl

Procedure

 * 1) Bring some water to a boil in a saucepan. Remove from the heat, and gradually stir in the amala flour with a spatula or paddle until well-mixed.
 * 2) Return to medium heat, and cook for 8 minutes. Remove from the heat and stir well.
 * 3) Cook again for another 5 minutes. Remove from the heat, stir well, and set aside.
 * 4) Blend the ewedu leaves in a blender with a little water, then transfer to a saucepan. Alternatively, place the whole leaves in the saucepan with a little water, and cook while breaking up the leaves with a Nigerian cooking broom.
 * 5) Add the eru and let boil for some time.
 * 6) Blend the peppers, tomatoes, and shombo to a purée.
 * 7) Cook the onion in a pot with a little oil. Add the purée, and cook for 15 minutes.
 * 8) Season with stock cube and salt, and thin with water if necessary.
 * 9) Add the meat or fish, and cook until done.
 * 10) Serve the stew with the ewedu and amala.

title: Cookbook:Amala with Ewedu and Stew


text:
Cookbook:Mandazi (East African Doughnuts)

Mandazi are East African doughnuts that originated from places like Uganda, Kenya, and Tanzania. They are popular as a street food.

Ingredients

 * 4 milk cups all-purpose flour, plus extra for working the dough
 * 1 tsp baking powder
 * 1 pinch salt
 * 1 tsp lemon zest
 * ½ cup white granulated sugar
 * ½ tsp ground cloves (optional)
 * 2 tbsp margarine or butter, at room temperature
 * 2 cups water
 * 1 tsp vanilla essence

 * Vegetable oil for frying

Procedure

 * 1) Sift together the flour and baking powder in a bowl.
 * 2) Mix in the salt, lemon zest, sugar, and cloves.
 * 3) Rub in the butter until the flour becomes coarse.
 * 4) Combine the vanilla and water, then mix this into the flour mixture to get a firm dough.
 * 5) Knead the dough for about 2 minutes until it no longer sticks to your hands. Set aside to rest for 10 minutes.
 * 6) Flour a work surface, and roll out the dough to about 1-inch thickness.
 * 7) Cut the dough into 10 equal squares, then roll each square into a ball.
 * 8) Heat a pan of oil over medium heat. Deep fry the mandazi in batches of 5 for about 10 minutes or until they are puffed, brown all over, and cooked through.
 * 9) Remove when it is fully done and enjoy your delicious East African Doughnuts.


text:
Cookbook:Oha Soup

Oha soup is a Nigerian delicacy, especially among the Igbo people.

Ingredients

 * Meat
 * Onion, chopped
 * Stock cube
 * Stockfish
 * Palm kernel, washed
 * Ede (cocoyam)
 * Yellow pepper
 * Ground crayfish
 * Kpomo, washed
 * Dryfish, washed
 * Oha leaf, sliced
 * Uziza leaf, sliced

Equipment

 * Pots
 * Mortar and pestle
 * Cooking spoon
 * Colander

Procedure

 * 1) Combine the meat, onion, stock cube, and stockfish in a pot. Cook for 3 minutes.
 * 2) Cover with water and boil very well. Set aside.
 * 3) Boil the palm kernel in a separate pot of water until soft. Drain in a colander.
 * 4) Pound the palm kernel using a mortar and pestle. Add a small amount of warm water and mix well, then strain the liquid into the pot of soup. Repeat with a little more water. Discard the solids.
 * 5) Bring the soup back to a slow simmer.
 * 6) Boil the cocoyam until soft, then drain and peel it.
 * 7) Pound the cocoyam in a mortar with the crayfish and yellow pepper. Add the mixture to the soup pot.
 * 8) Add the kpomo and dryfish, and season the soup with salt to taste.
 * 9) When the soup is almost ready, stir in the oha and uziza leaves. Cover and simmer for 2–3 minutes.
 * 10) Stir and serve hot.

title: Cookbook:Oha Soup


text:
Cookbook:Egbo (Nigerian Cornmeal Porridge)

| Cuisine of Nigeria

Egbo, also known as corn porridge, is a dish common among the people from Ibadan, Nigeria. It is made from cooked dry corn. Egbo is referred to ororo robo when eaten with sauce, beans, and vegetables.

Ingredients

 * Dried corn
 * Salt

Equipment

 * Mill

 * Pressure cooker

Procedure

 * 1) Crack the corn using the mill, and blow to get rid of the husks.
 * 2) Cook the corn with a pinch of salt using a pressure cooker.
 * 3) Add more water, and cook until soft and pulpy.


text:
Cookbook:Aadun (Nigerian Corn Flour with Palm Oil)

| Cuisine of Nigeria

Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of Aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.

Ingredients

 * Corn flour
 * Palm oil
 * Chile pepper

 * Salt

Equipment

 * Mixing bowl
 * Mixing spoon

Procedure

 * 1) Combine the corn flour, palm oil, chili pepper, and salt in a bowl.
 * 2) Leave the mixture to sit for 2–3 hours.
 * 3) Shape the mixture as desired, and serve with drinks.


text:
Talk:Real Estate Financing and Investing/Should You Buy a Home or Rent

Misleading calculations
The table given is highly misleading as it takes extremely generous estimates and does not cite any data. I can assure you that a maintenance rate of 0.4% is not sufficient for most homes. Additionally, it overestimates tax savings by 1. Approximating a marginal tax rate of 30% (the closest bracket is currently 32% for $170,000 annual income which is highly unlikely and will generally be 22-24% for most people) 2. It assumes that the homebuyer is already taking itemized deductions when in fact, most people take the standard deduction which makes the comparison not fair at all. These assumptions should be adjusted or at least addressed in the page. 173.225.51.130 (discuss) 14:51, 22 June 2023 (UTC)


text:
Cookbook:Dokunu (Fermented Corn Dumplings)

Dokunu, also called kenkey or komi, is a Ghanaian food made from fermented corn. It is eaten across west African countries, often with fried fish.

Ingredients

 * 1 cup cornmeal
 * 1 spoon cornstarch
 * Warm water
 * ½ spoon salt
 * Corn husks or plantain leaves

Procedure

 * 1) Combine the cornstarch and cornmeal in a bowl. Mix in enough warm water to get a smooth, stiff dough.
 * 2) Cover the mixture with a clean cloth, and let rest in a warm place for 2 days. It should smell sour, like sourdough.
 * 3) Divide the dough into 2 pieces.
 * 4) Heat a pot over medium heat. Add one half of the dough, and cook for about 10–15 minutes, stirring regularly.
 * 5) Remove from the heat, and mix the cooked dough into the uncooked dough. Season with a little salt.
 * 6) Portion out small pieces of dough, and roll into balls. Wrap each piece in a corn husk or plantain leaf, and secure with string.
 * 7) Heat water in a steamer. Add the wrapped dokunu, and steam for about 1 hour.
 * 8) Serve with dry fish or any sides of your choice.


text:
Cookbook:Ukazi Soup

| Cuisine of Nigeria

Ukazi soup is an Igbo soup made from okazi and water leaf. It is similar to afang soup, but okazi soup is thicker.

Ingredients

 * Meat (optional)
 * Dryfish
 * Stock cubes
 * Palm oil
 * Pepper
 * Achara (optional)
 * Ground crayfish
 * Salt

 * Okazi leaf

Equipment

 * Pot
 * Bowl

 * Stove

Procedure

 * 1) Boil the meat and fish in water with stock cubes until the meat is tender.
 * 2) Stir in the palm oil and pepper. Cook until yellow.
 * 3) Reduce the heat. Stir in the achara and crayfish. Season to taste with stock cubes and salt, then cook for 5 more minutes.
 * 4) Stir in the okazi leaf, and cook for 3 minutes.

title: Cookbook:Ukazi Soup


text:
Cookbook:Beske (Nigerian Soy Curds)

| Cuisine of Nigeria

Beske or arawa is a Nigerian equivalent to tofu, made from soy milk curds.

Ingredients

 * Dried soy beans
 * Water
 * Coagulant
 * Salt
 * Spices (optional)
 * Vegetable oil

Equipment

 * Cheesecloth
 * Blender
 * Large pot
 * Stirring spoon
 * Knife

Procedure

 * 1) Remove any dirt or debris from the beans. Soak for a few hours.
 * 2) Drain the beans and peel off the skins. Blend them to make a thick paste.
 * 3) Strain all the liquid (milk) from the ground paste.
 * 4) Bring the soy milk to a boil in a large pot, skimming off the froth.
 * 5) Slowly add the coagulant, then turn off the heat. Solid curds should form.
 * 6) Strain out the curds. Knead in any salt and spices, then let the curds drain in cheesecloth and solidify.
 * 7) Cut the solid curds into pieces, and fry until golden brown.

title: Cookbook:Beske (Nigerian Soy Curds)


text:
Cookbook:Nyama Choma (Tanzanian Barbecue)

Nyama Choma is a popular grilled meat recipe in Tanzania, though it is also loved among other African countries like Kenya. It can be served with fries or ugali, some kachumbari and some hot spicy peri peri sauce. You can use any meat of your choice to prepare this recipe.

Ingredients

 * 1 kg goat/lamb/beef/chicken meat, cut into thick chunks
 * ¼ cup oil
 * 1 onion, chopped
 * 1 heaped tbsp crushed fresh ginger
 * 1 heaped tbsp crushed garlic
 * 1 heaped tbsp grated raw papaya for tenderness
 * ¼ cup light soy sauce
 * Juice of 2 limes
 * 2 tsp freshly crushed black pepper
 * ½ cup fresh chopped parsley
 * 1 tsp paprika powder
 * ½ tsp turmeric powder
 * 1 tsp curry powder
 * ½ tsp salt

Special equipment

 * Grill
 * Blender

Procedure

 * 1) To keep the meat juicy and tender, clean it and preserve any extra fat on it. Place the meat in a glass or plastic dish.
 * 2) Blend the remaining ingredients, then pour the resulting mixture over the meat.
 * 3) Allow mixture to settle into the meat, then thoroughly massage it into the meat. Cover and marinate in the refrigerator for at least 4–5 hours.
 * 4) To bring the meat to room temperature for cooking, remove it from the refrigerator approximately an hour beforehand.
 * 5) Light a charcoal grill and let it burn until the coals are completely covered with white ash.
 * 6) Place a wire rack over the coals, add the meat, and cook until it has a little singe and color. To ensure equal cooking on all sides, turn meat frequently. Use a fresh brush and some oil or marinade to flavor the meat and keep it from drying out while it cooks.
 * 7) To allow the inside of the meat to cook slowly and effectively, wrap it in a packet of foil. Or, keep grilling until the food is done to your liking.
 * 8) Once the meat is done, use a sharp knife to cut it into bite-sized pieces.
 * 9) Serve.


text:
User talk:Cherukapalli

Dew Point Meter
A dew point meter is an instrument used to measure the dew point temperature, which is the temperature at which air becomes saturated with water vapor, leading to the formation of dew, fog, or condensation. Dew point meters are commonly used in various industries, including HVAC (heating, ventilation, and air conditioning), meteorology, industrial processes, and environmental monitoring.

The meter operates based on the principle of cooling a surface until condensation occurs. It typically consists of a temperature sensor and a humidity sensor. The temperature sensor measures the temperature of a surface, while the humidity sensor measures the relative humidity of the surrounding air.

To determine the dew point temperature, the meter cools the temperature sensor (often a mirror) until moisture starts to condense on its surface. The temperature at which condensation begins is the dew point temperature. The meter then calculates and displays the dew point temperature based on the readings from the temperature and humidity sensors.

Dew point meters may have various features and capabilities, including digital displays, data logging functions, alarm settings, and the ability to measure other parameters such as ambient temperature and relative humidity.

These meters are essential in applications where moisture control is crucial, such as monitoring and controlling the conditions in industrial processes, preventing condensation and corrosion,  optimizing HVAC systems, and predicting weather patterns. Cherukapalli (discuss • contribs) 08:57, 23 June 2023 (UTC)

title: User talk:Cherukapalli


text:
Cookbook:Ndizi na Nyama (Tanzanian Green Bananas with Beef)

Ndizi na nyama (green bananas and meat) is a Tanzanian dish popular among the East African countries.

Ingredients

 * 1 pound lean beef, cut into small pieces
 * ⅓ ginger root, minced
 * 1½ teaspoon salt
 * 2 garlic cloves, minced
 * 3 tablespoons oil
 * 1 tablespoon tomato paste
 * 1 onion, sliced
 * 2 tomatoes, chopped
 * 2 green (unripe) cooking bananas, peeled and quartered
 * Coconut milk

Equipment

 * Saucepan
 * Knife
 * Fork
 * Frying spoon
 * Stovetop

Procedure

 * 1) Bring water to a boil in a saucepan.
 * 2) Add beef, ginger, salt, and garlic. Cover and cook over medium-low heat for 15 minutes.
 * 3) When the meat is almost done, add the oil, tomato paste, onion, and tomatoes to the pan. Cook for 5 minutes.
 * 4) Add the banana to the saucepan, cover, and cook for 10–12 minutes until the banana has slightly softened.
 * 5) Stir in the coconut milk, and reduce the heat to low. Cook for 15 minutes more until the banana can be readily pierced with a fork and the meat is very soft.
 * 6) Season with salt to taste, and serve hot.


text:
User:Janosabel/sandbox

My sandbox
Modern neoclassical economics makes this unhelpfully complicated by adding other factors, like managerial skills, or using the same term for accumulated cash reserve.

title: User:Janosabel/sandbox


text:
User talk:Janosabel/sandbox

Economic literacy is economics for everyone
Everyone is is profoundly effected by economics and not understanding it makes people vulnerable to deception by expert opinion. Joan Robinson warned that such deception goes on: ''The purpose of studying economics is... to learn how to avoid being deceived by economics.''

Yanis Varoufakis urges everyone to acquire competency in thinking authoritatively about economic issues (Yanis Varoufakis - Talking to My Daughter About the Economy— at 16 minutes into the hour long video). Janosabel (discuss • contribs) 13:21, 23 June 2023 (UTC)

title: User talk:Janosabel/sandbox


text:
Talk:What is Communism

Have you ever desired a society with no rich and no poor?
"Have I ever desired a society with no rich and no poor"? Frankly, no.

Why is this such a big deal for communists?

But I am desiring a society with no poor. But the word "poor" is a very poor term for this discussion.

Firstly there is the problem of being "poor" relative to the rich. This is quite different form absolute poverty, that is abject poverty (destitution or pauperism).

And this is the shameful face of many rich nations. It is shameful for even societies who are conventionally classed as "poor". Here I go with the simple slogan Necessities to all, luxuries to none before. The question of what is necessity and where it becomes luxury is a useful one for exploring the meaning of the words. Janosabel (discuss • contribs) 14:20, 23 June 2023 (UTC)

title: Talk:What is Communism


text:
Talk:What is Communism/Communist Society

Other social structures
The alternative forms also claim to be working towards maximally free societies. Janosabel (discuss • contribs) 18:11, 23 June 2023 (UTC)


text:
Cookbook:Irio (Kenyan Mashed Potatoes with Veggies)

Irio is a Kenyan staple food of peas, corn, and potatoes. It’s mostly found among East African nations.

Ingredients

 * Potatoes, quartered
 * Fresh green peas
 * Corn
 * Water
 * Salt
 * Black pepper

Equipment

 * Stovetop
 * Pot
 * Knife
 * Masher and/or wooden paddle

Procedure

 * 1) Combine the potatoes, peas, and corn in a pot. Add enough water to cover the potatoes but not completely drown them.
 * 2) Simmer, covered, for about 15–20 minutes until fork-tender but not mushy. The water should be nearly empty by the time the potatoes are fork-tender, but if there is still a significant amount, it is advisable to drain it and leave only a small amount left so that the potatoes will be simple to mash.
 * 3) Mash everything together, and season with salt and black pepper to taste.
 * 4) Serve.


text:
User talk:103.108.30.78

Linux
Saya mau belajar cara menggunakan linuk/termux Nabilaputrixyz (discuss • contribs) 05:11, 24 June 2023 (UTC)

title: User talk:103.108.30.78


text:
Cookbook:Nigerian Okra Soup II

Okro soup is a Nigerian delicacy mostly eaten as dinner.

Ingredients

 * Meat
 * Onion, chopped
 * Stock cube
 * Stockfish
 * Palm oil
 * Pepper
 * Ground crayfish
 * Ogili
 * Okra, sliced
 * Salt

Equipment

 * Pot
 * Cooking spoon
 * Mortar and pestle
 * Bowl
 * Knife

Procedure

 * 1) Combine the meat, onion, and stock cube in a pot over medium heat. Cook for 3 minutes.
 * 2) Cover everything in the pot with water, and bring to a boil.
 * 3) Add the stockfish, and simmer until the meat is soft. Stir in the palm oil.
 * 4) Grind together the pepper, crayfish, and ogili. Stir into the pot.
 * 5) Stir in the okra, cover the pot, and let cook for 3 minutes.
 * 6) Adjust the seasoning to taste.
 * 7) Serve hot.

title: Cookbook:Nigerian Okra Soup II


text:
Cookbook:Nigerian Bitter Leaf Soup II

Bitter leaf soup is a Nigerian soup.

Ingredients

 * Bitter leaf, washed
 * Water
 * Meat
 * Onion, chopped
 * Stock cube
 * Stockfish
 * Palm kernel
 * Ground crayfish
 * Yellow pepper
 * Ede (taro root)
 * Salt

Equipment

 * Pot
 * Cooking spoon
 * Mortar and pestle
 * Bowl
 * Sieve

Procedure

 * 1) Boil the bitter leaf in a pot of water, then drain it in a sieve and rinse well. Repeat this boiling and rinsing process twice more. Set the drained bitter leaf aside.
 * 2) Combine the meat, onion, stock cube, and stockfish in another pot. Bring to a simmer.
 * 3) Boil the palm kernel in another pot until soft. Drain.
 * 4) Transfer the palm kernel to a mortar, and pound it well. Mix in some warm water, then transfer the juice to the pot of meat, leaving the solids behind.
 * 5) Pound together the crayfish and yellow pepper, then add to the soup pot.
 * 6) Boil the ede until soft, then pound it and add to the soup pot.
 * 7) Season with stock cube and salt to taste, then mix in the drained bitter leaf. Cover and cook for 4 minutes.
 * 8) Serve hot.

title: Cookbook:Nigerian Bitter Leaf Soup II


text:
Cookbook:Alkubus (Nigerian Steamed Bread)

| Cuisine of Nigeria

Alkubus is a steamed wheat bread from northern Nigeria. It originated from Arabs.

Ingredients

 * Wheat flour
 * Instant yeast

 * Salt
 * Baking powder

 * Water

 * Vegetable oil

Special equipment

 * Mold for cooking
 * Stovetop

Procedure

 * 1) Sift the flour into a mixing bowl.
 * 2) Mix in the yeast, salt, baking powder, and enough water to make a dough.
 * 3) Cover the dough and let rise for 1 hour.
 * 4) Gently deflate the dough.
 * 5) Grease a cooking mold, and transfer the dough to the mold.
 * 6) Cover the mold and place it in a steamer setup. Steam until cooked through and a skewer inserted into the center comes out clean.
 * 7) Remove from the heat and let cool.
 * 8) Unmold the steamed bread and serve.


text:
Cookbook:White Bean and Pumpkin Leaf Soup

| Soups

This recipe for white bean soup is a blend of beans and vegetables.

Ingredients

 * 6 cups dried white beans
 * 1 bunch of fluted pumpkin leaves (ugwu)
 * 1 red bell pepper, diced
 * 1 green bell pepper, diced
 * 1 teaspoon chile powder
 * 4 stock cubes
 * 7 cloves garlic, minced
 * 1 cup (or 1 handful) crayfish, finely-chopped or ground
 * 1½ large onions, diced
 * ¼ bottle of red oil
 * Salt to taste
 * Pepper to taste
 * Cooked meat for garnish

Procedure

 * 1) Pick over the beans to remove any debris. Transfer to a large pot, and add enough water to cover by at least 2 inches (2.5 cm).
 * 2) Soak for several hours. Drain, then add fresh water.
 * 3) Pound the beans for some time until you're sure it's all in little pieces.
 * 4) Bring beans to a boil. Reduce heat, then simmer until beans start to soften (around ½ hour).
 * 5) Add pumpkin leaves, bell peppers, any soup seasoning of your choice, chili powder, garlic, stock cubes, onions, and red oil. Season with salt and pepper to taste.
 * 6) Simmer for ½–1 hour, until beans are soft and it's thick to your satisfaction.
 * 7) Stir in cooked meat.
 * 8) Serve and enjoy!


text:
Talk:Entrepreneurial Learning/Method

Interesting outline appreciated
Thank you.

I am essentially self-taught in everything I know and like the idea of encouraging children to locate their passion early. Janosabel (discuss • contribs) 09:43, 24 June 2023 (UTC)

title: Talk:Entrepreneurial Learning/Method


text:
Cookbook:Okpo Ogede (Plantain Moi-Moi)

| Cuisine of Nigeria

Okpo ogede is a Nigerian dish of overripe plantains. It is also known as plantain moi-moi.

Ingredients

 * Overripe plantains
 * Plantain flour
 * Onion
 * Ground crayfish
 * Water
 * Salt

 * Palm oil

Special equipment

 * Blender
 * Steamer

Procedure

 * 1) Blend the plantains, plantain flour, onion, and crayfish together with a little water.
 * 2) Transfer the mixture to a bowl, then mix in salt and palm oil to taste.
 * 3) Divide the mixture between molds, such as ramekins or aluminum pouches.
 * 4) Place the filled molds in a steamer basket over boiling water. Cook until set.
 * 5) Serve with custard, oatmeal, and/or cooked ground corn (akamu).

title: Cookbook:Okpo Ogede (Plantain Moi-Moi)


text:
Cookbook:Ukpo Oka (Nigerian Corn Pudding)

| Cuisine of Nigeria

Ukpo oka is a delicacy made from corn, popular among the Ika-Ibo people of Delta State, Nigeria. It is also known as nni oka, ekoki, sapala and igbankwu oka.

Ingredients

 * Corn
 * Fresh pepper
 * Onion

 * Ground crayfish

 * Water

 * Palm oil

 * Salt

Special equipment

 * Blender
 * Mold for steaming

Procedure

 * 1) Blend together the corn, pepper, onion, and crayfish with a small amount of water.
 * 2) Transfer the mixture to a bowl, and stir in salt and palm oil to taste.
 * 3) Pour the mixture into a mold. Place in boiling water, and steam for 45 minutes.


text:
User talk:Masatami (usurped)

Request for usurpation

 * Hello, . A request has been made via SRUC (metawiki) to usurp, or "take over", your username because another user would like to use it to edit.
 * If you do not object to being renamed to a new username in order for another user to use the name you currently have, please log in and post a reply here saying so (you may also tell us what username you would like to be renamed to, or we will provide you with a generic one) or use Special:GlobalRenameRequest.
 * If you do nothing, the request may be filled shortly, and your account will be moved to a generic username. You may request that it be moved to a new username of your choice at any time.
 * If you object to being renamed, please log in and make an edit to this page clearly stating that you object to usurpation. Any objection on your part will prevent usurpation.
 * Please note that even if your current username is usurped, you can still edit and your data will not be lost; your preferences, watchlist, and other user settings will be transferred to a new username.
 * Thank you for your time. Neriah (discuss • contribs) 20:32, 24 June 2023 (UTC)

title: User talk:Masatami (usurped)


text:
Cookbook:Beef Muchomo (Ugandan Beef Skewers)

Beef muchomo is a Ugandan street food, but it can be made at home for any backyard get-together. The inside is very tender and it tastes delicious when eaten with skewered onions.

Ingredients

 * Oil
 * 1 medium-size lemon, juiced
 * Salt to taste
 * ½ teaspoon ground cumin
 * ½ teaspoon garlic powder
 * ¼ teaspoon ground cardamom
 * ¼ teaspoon cayenne pepper
 * 2 pounds cubed stew beef
 * 1 big onion, quartered and sectioned

Procedure

 * 1) In a mixing bowl, whisk together the oil, lemon juice, salt, ground cumin, garlic powder, ground cardamom, and cayenne powder.
 * 2) Add the beef and onions, and stir to combine. Cover and refrigerate for about 9–10 hours and up to overnight.
 * 3) Preheat the grill to high heat and the oven to 200°F.
 * 4) Remove the beef and onions from the marinade, and thread alternately on metal skewers.
 * 5) Grill the skewers until a crust forms (about 2 minutes on each sides).
 * 6) Transfer the skewers to a baking sheet, and roast in the preheated oven until cooked through and tender (about 45 minutes).
 * 7) Serve the beef muchomo with peri peri sauce for dipping.


text:
Cookbook:Firire (Senegalese Fried Fish with Sauce)

Firire is a dish loved by most Senegalese people. It is usually eaten as dinner and can be served with bread or fresh green salad.

Ingredients

 * Whole fish, cleaned
 * 2 cloves of garlic, minced
 * 1 tablespoon mustard
 * 1 tablespoon vinegar
 * Chile powder
 * Ground red pepper to taste
 * 1 medium-sized (250 g) onion, chopped
 * Salt to taste
 * Oil for frying
 * ½ green pepper, sliced along its length
 * Lettuce
 * 1 medium-sized cucumber, peeled and sliced
 * Plantain, peeled and sliced
 * 2 medium-sized cherry tomatoes

Procedure

 * 1) Wash the fish very well and make slashes along the body.
 * 2) Combine the garlic, mustard, vinegar, chile powder, red pepper, onions, and a pinch of salt. Rub on the fish, and leave to marinate for 15 minutes.
 * 3) Scrape the onions off the fish, and reserve them.
 * 4) Heat the oil in a pan over moderate heat. Add the fish, and fry on both sides until browned. Remove and set aside.
 * 5) Add the marinated onions to the pan. Fry until browned, stirring every 2–3 minutes.
 * 6) Stir in the green pepper. Reduce the heat to medium, and cook for about 7 minutes. Set aside this sauce.
 * 7) Combine a dash of vinegar, oil, and mustard to make a dressing. Toss the dressing with the lettuce and cucumber. Set aside
 * 8) Fry the plantain, and season with salt to taste.
 * 9) Arrange the salad in a dish, and place the fish in the center. Garnish with tomatoes and plantains. Serve with the reserved sauce.

Notes, tips, and variations

 * You can enjoy the firire with bread instead of plantains. It is also excellent with mayonnaise.


text: Saluto, Jonathan! (Ido)/Print version

title: Saluto, Jonathan! (Ido)/Print version


text:
Cookbook:Domoda (Gambian Peanut Stew)

Domoda is a popular Gambian dish known for its rich and creamy peanut stew. It is often prepared with meat such as beef, lamb, or chicken, combined with an assortment of vegetables. Domoda is traditionally served with rice and is loved for its comforting flavors and hearty texture.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 large onion, finely chopped
 * 2 cloves of garlic, minced
 * 500 g meat (beef, lamb, or chicken), cut into bite-sized pieces
 * 1 tablespoon tomato paste
 * 1 teaspoon ground cayenne pepper (adjust according to spice preference)
 * 1 teaspoon paprika
 * 1 cup natural, unsweetened peanut butter
 * 4 cups water or broth
 * 2 medium-sized carrots, peeled and sliced
 * 2 medium-sized potatoes, peeled and cubed
 * 1 small cabbage, chopped
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) Heat the vegetable oil in a large pot or saucepan over medium heat. Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant.
 * 2) Add the meat to the pot and cook until it browns on all sides. Stir occasionally to ensure even browning.
 * 3) Stir in the tomato paste, ground cayenne pepper, and paprika. Cook for an additional minute to allow the flavors to meld.
 * 4) Add the peanut butter to the pot and mix well with the other ingredients. Gradually pour in the water or broth while stirring continuously to create a smooth and consistent stew base.
 * 5) Reduce the heat to low and cover the pot. Allow the stew to simmer for about 30 minutes, or until the meat is tender. Stir occasionally and add more water or broth if needed to maintain the desired consistency.
 * 6) Add the sliced carrots, cubed potatoes, and chopped cabbage to the pot. Continue to simmer the stew for an additional 15–20 minutes, or until the vegetables are cooked to your liking.
 * 7) Taste the stew and season with salt and pepper according to your preference.
 * 8) Serve the domoda hot with steamed rice or couscous.

title: Cookbook:Domoda (Gambian Peanut Stew)


text:
Cookbook:Benachin (Gambian Rice with Meat and Vegetables)

Benachin, also known as "one-pot" or "jollof rice," is a flavorful and vibrant Gambian rice dish. It is a staple in Gambian cuisine and is enjoyed by people of all ages. Benachin is a versatile dish that can be customized with various ingredients, including meat, fish, and vegetables, making it a hearty and satisfying meal.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 large onion, finely chopped
 * 2 cloves of garlic, minced
 * 500 g chicken, beef, or fish, cut into pieces
 * 2 tablespoons tomato paste
 * 1 teaspoon paprika
 * 1 teaspoon thyme
 * 1 teaspoon curry powder
 * 1 red bell pepper, diced
 * 1 green bell pepper, diced
 * 1 carrot, peeled and diced
 * 1 cup chopped vegetables (such as green beans, peas, or corn)
 * 2 cups long-grain rice
 * 2 cups chicken or vegetable broth
 * Salt to taste
 * Pepper to taste

Equipment

 * Large pot or saucepan with a lid
 * Wooden spoon or spatula for stirring
 * Knife
 * Cutting board
 * Measuring cups and spoons
 * Fork

Procedure

 * 1) Heat the vegetable oil in a large pot or saucepan over medium heat.
 * 2) Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant.
 * 3) Add the chicken, beef, or fish to the pot and cook until browned on all sides. Stir occasionally to ensure even cooking.
 * 4) Stir in the tomato paste, paprika, thyme, and curry powder. Cook for a few minutes to enhance the flavors.
 * 5) Add the diced bell peppers, carrot, and other chopped vegetables of your choice. Stir well to combine.
 * 6) Rinse the rice under cold water until the water runs clear. Drain the excess water.
 * 7) Add the rice to the pot and stir until it is well-coated with the vegetable and meat mixture.
 * 8) Pour in the chicken or vegetable broth and bring the mixture to a boil. Avoid stirring the rice during this time to prevent it from becoming mushy.
 * 9) Once the rice is cooked, gently fluff it with a fork.
 * 10) Taste the benachin and season with salt and pepper according to your preference.
 * 11) Serve hot as a main course or as a side dish alongside grilled meat or fish.


text:
Cookbook:Gambian Chicken with Lemon and Mustard (Yassa)

Yassa is a popular Gambian dish known for its tangy and flavorful marinade made with onions, lemons, and mustard. It is commonly prepared with chicken or fish and is loved for its zesty and aromatic taste. Yassa is a versatile dish that can be served with rice, couscous, or bread, making it a delicious and satisfying meal.

Ingredients

 * 4–5 large onions, thinly sliced
 * 3 lemons, juiced
 * 4 tablespoons vegetable oil
 * 2 tablespoons Dijon mustard
 * 3 cloves of garlic, minced
 * 1 tablespoon fresh thyme leaves (or 1 teaspoon of dried thyme)
 * 1 teaspoon paprika
 * 1 teaspoon black pepper
 * Salt to taste
 * 500 g chicken or fish, cut into pieces

Procedure

 * 1) In a large bowl, combine the sliced onions, lemon juice, vegetable oil, Dijon mustard, minced garlic, thyme leaves, paprika, black pepper, and salt to make a marinade.
 * 2) Add the chicken or fish pieces to the marinade and mix well to ensure they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
 * 3) Remove the chicken or fish from the marinade, reserving the marinade for later use.
 * 4) Heat a large skillet over medium-high heat. Add the chicken or fish to the hot skillet and cook until browned on all sides and cooked through. Remove from the pan and set aside.
 * 5) In the same skillet, add the sliced onions from the marinade and sauté until they become soft and translucent.
 * 6) Return the cooked chicken or fish to the skillet with the sautéed onions. Pour the reserved marinade over the meat and onions. Reduce the heat to low and let the mixture simmer for about 15–20 minutes, allowing the flavors to meld together.
 * 7) Taste and adjust the seasoning with salt and pepper if needed.
 * 8) Serve hot with steamed rice, couscous, or bread.


text:
Fractals/perturbation

Fast deep zoom

=Perturbation method=

"The thing we call perturbation consist of 2 things: Calculate one pixel with high precision and use it as a reference for all other pixels.

This method will fail though, however thanks to Pauldelbrot we have a trustable method of detecting the pixels where the reference fails to compute the pixel with hardware precision. These pixels can be rendered with a reference closer to these pixels, so a typical perturbation render use several references. This method gives a speedup at about 10 times on depths of 10^100 Use a truncated Taylor series to approximate a starting value for a specific iteration, which make you able to skip all previous iterations. This method gives a speedup of typically Another 10 times on depths of 10^100, and together the speed up is typically 100 times. This, which we call Series Approximation, is where we have issues since we do not have any solid theoretically way of finding when too many iterations are skipped - for all pixels in the view. The more terms you include in the Taylor series, the more iterations you are able to skip. So if you stay below say 50 terms, it is not likely that you ever encounter any issues. Because some views can be correctly rendered 1000 or 100,000 times faster than full precision for each pixel with many terms - can you imagine a month turned into seconds! shocked K.I.Martin originally used only 3 terms " - Kalles Fraktaler =Description=

Very highly magnified images require more than the standard 64-128 or so bits of precision most hardware floating-point units provide, requiring renderers use slow "bignum" or "arbitrary precision" math libraries to calculate. However, this can be sped up by the exploitation of perturbation theory. Given

 * $$ z_{n+1} = z_n^2 + c $$

as the iteration, and a small epsilon, it is the case that

 * $$ (z_n + \epsilon)^2 + c = z_n^2 + 2z_n\epsilon + \epsilon^2 + c $$

or

 * $$ z_{n+1} + 2z_n\epsilon + \epsilon^2 $$

so if one defines

 * $$ \epsilon_{n+1} = 2z_n\epsilon_n + \epsilon_n^2 $$

one can calculate a single point (e.g. the center of an image) using normal, high-precision arithmetic (z), giving a reference orbit, and then compute many points around it in terms of various initial offsets epsilon-zero plus the above iteration for epsilon. For most iterations, epsilon does not need more than 16 significant figures, and consequently hardware floating-point may be used to get a mostly accurate image. There will often be some areas where the orbits of points diverge enough from the reference orbit that extra precision is needed on those points, or else additional local high-precision-calculated reference orbits are needed. This rendering method, and particularly the automated detection of the need for additional reference orbits and automated optimal selection of same, is an area of ongoing, active research. Renderers implementing the technique are publicly available and offer speedups for highly magnified images in the multiple orders of magnitude range. =Newton-Raphson zooming = One can "use newton's method to find and progressively refine the precision of the location of the minibrot at the center of a pattern. This allows them to arbitrarily select a magnification between the location they started at and the final minibrot they calculate to be at the center of that location."

=Glitches= Glitches

glitches in perturbation method How to detect glitches:
 * heuristic developed by Pauldelbrot ( most common)
 * heuristic using interval arithmetic developed by knighty

How to choose reference point ( by Claude):
 * simple method: "take the first reference to be the center of the image, and correct any glitches that result (including those resulting from the reference escaping too early) by adding more references within the glitches, recalculating only those pixels that need it. A simple approach can still yield accurate results, albeit in less than optimal time"
 * " trying periodic points (the nuclei of the minibrot islands deep in the set) and preperiodic points (the Misiurewicz points at the centers of spirals), both of which can be found by Newton's method (finding their (pre)periods is a bit harder, but not impossible). Higher-period "structural" minibrot nuclei seem to be the most favoured as they are relatively easy to find while also emitting fewer glitched pixels than lower period nuclei"

Types of glitches by Claude: 1. Reference escapes early, this type can be avoided by picking a non-escaping reference 2. Too-different dynamics (detected easily by Pauldelbrot's heuristic, detected accurately by gerrit's backwards error analysis, think knighty had another method too)

Type 1 can be improved by picking a random glitched pixel as the new reference and retrying

Type 2 can sometimes be fixed by using pixel with minimum |z| at the glitch iteration (possibly using derivative for 1 step of Newton's method to make it closer to a miniset), but often picking a random pixel works just as well - the advantage for minimum |z| comes for Mandelbrot set where you don't need to restart iterations from the beginning because minisets are periodic through 0 and the period is the glitch iteration (I use this in my mandelbrot-perturbator thing)

KF uses an algorithm I don't really understand for finding the "glitch center" based on pixel regions, but also has options for random choice and minimum |z| (without the fancy stuff from mandelbrot-perturbator). Locations:
 * "a minibrot near -2+0i at very deep zooms, chances are you'll end up with a Moire mess of stars, instead of concentric rings of rays (because the rays will be regularly spaced finer than the pixel spacing, leading to interference)."

Knighty's SMB which I think is still a bit faster than KF though being more of a testbed than a usable renderer puts the glitches in distinct sets (G1,.., Gn) with same iteration number where glitch was detected. Next references will then be 1 random pixel from each of the G1,..,Gn and is used only to recalculate the pixels in each set G. Secondary glitches simply generate another set G and you just put then in some queue or stack and keep going at it till no more G sets left. When dealing with glitched pixels you can use the same series expansion as a starting point. ( Gerrit) =Rebasing=

Rebasing means resetting the reference iteration to the start when the pixel orbit (i.e. Z+z, the reference plus delta) gets near a critical point (like 0+0i for the Mandelbrot set). If there is more than one critical point, you need reference orbits starting at each of them, and this test can switch to a different reference orbit. For this case, pick the orbit o that minimizes |(Z−Zo)+z| , among the current reference orbit at iteration whatever, and the critical point orbits at iteration number 0. Rebasing means you only need as many reference orbits as critical points (which for simple formulas like the Mandelbrot set and Burning Ship means only one), and glitches are avoided rather than detected, needing to be corrected later. This is a big boost to efficiency (which is nice) and correctness (which is much more important).

=Effects=
 * Effects

Perturbation algorithm with series approximation ( 100 times faster on zoom levels around e100! )

=Precision= For deeper zooms there are 3 options:
 * double/float64 (until e300 or so, some hardware has greatly reduced performance vs float32)
 * float32 + separate int32 exponent ("floatexp") (or int16 could work for intermediate zooms until e9800 or so)
 * fully software floating point (two uint32, one for mantissa, the other for sign and exponent)
 * prec = 53 - log2(view_radius)) See also code: code.mathr.co.uk/fractal-bits/mandelbrot-perturbation-error/mandelbrot-perturbation-error.c

=history=
 * 2 independent descriptions :
 * Fast Mandelbrot set with infinite resolution by Sergey Khashin (July 9, 2011)
 * perturbation method by K.I. Martin (2013-05-18) ( only use 3 Series Approximation terms )
 * Pauldelbrot's glitch detection method
 * extending Martin's description to handle interior distance estimation too by Claude Heiland-Allen

=Programs=
 * SuperFractalThing in Java by K.I. Martin
 * mightymandel by Claude Heiland-Allen
 * mandelbrot-perturbator by Claude Heiland-Allen : http://code.mathr.co.uk/mandelbrot-perturbator/
 * persianney : fractalNotes.pdf
 * Kalles Fraktaler for windows
 * perturbation_algebra and et
 * interactive SageMath worksheet explaining how it works, try changing the formula
 * FractalZoomer
 * MandelbrotPerturbation by ShiromMakkad

=Compare=
 * parabolic perturbation
 * reference-compression algorithm

=References=
 * 2021-05-14 deep zoom theory and practice by Claude
 * 2022-02-21_deep_zoom_theory_and_practice_again
 * m-perturbation

title: Fractals/perturbation


text:
Cookbook:Mbahal (Gambian Fish and Okra)

Mbahal is a traditional Gambian dish that showcases the rich flavors of smoked fish, dried okra, and palm oil. It is a popular delicacy in Gambia, particularly among the Mandinka ethnic group. Mbahal is a hearty and aromatic stew that is enjoyed with rice or couscous, offering a unique and flavorful dining experience.

Ingredients

 * 500 g Gambian smoked fish (such as catfish or mackerel)
 * 2 tablespoons palm oil
 * 2 large onions, finely chopped
 * 3 cloves of garlic, minced
 * 2 tomatoes, diced
 * 2 red or green bell peppers, diced
 * 2 Scotch bonnet chile peppers (or to taste), finely chopped
 * 1 cup dried okra, finely ground
 * 1 tablespoon tomato paste
 * 1 teaspoon ground ginger
 * 1 teaspoon ground coriander
 * 1 teaspoon ground cayenne pepper (optional, for added spiciness)
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) If the smoked fish still has bones, carefully debone it and flake the flesh into small pieces. Set aside.
 * 2) In a large pot or saucepan, heat the palm oil over medium heat.
 * 3) Add the chopped onions and minced garlic. Sauté until they become soft and translucent.
 * 4) Add the diced tomatoes, diced bell peppers, and finely chopped Scotch bonnet peppers to the pot. Stir well to combine. Cook for a few minutes until the vegetables begin to soften.
 * 5) Add the dried, ground okra to the pot, stirring continuously to prevent lumps from forming.
 * 6) Stir in the tomato paste, ground ginger, ground coriander, and ground cayenne pepper (if using). Mix well to combine all the ingredients.
 * 7) Reduce the heat to low and cover the pot. Allow the mixture to simmer for about 15–20 minutes, or until the okra is cooked and the flavors have melded together.
 * 8) Add the flaked smoked fish to the pot and gently stir it into the stew. Be careful not to break up the fish too much.
 * 9) Taste the mbahal and adjust the seasoning with salt and pepper according to your preference.
 * 10) Serve hot with a side of steamed rice or couscous.

title: Cookbook:Mbahal (Gambian Fish and Okra)


text:
Cookbook:Ndambé (Senegalese Black-eyed Pea Stew)

Ndambé is a traditional Senegalese stew prepared with black-eyed peas.

Ingredients

 * Meat
 * Groundnut oil
 * Onions, peeled and chopped
 * Dried black-eyed peas
 * Tomato purée
 * Tomato paste
 * Garlic, peeled and minced
 * Bay leaves
 * Bouillon cube
 * Vinegar
 * Chile powder
 * Salt
 * Pepper

Procedure

 * 1) Cut the meat into smaller pieces, then boil and drain it.
 * 2) Heat some groundnut oil in a skillet. Add the onions and meat, and fry until browned.
 * 3) Combine the meat and onions with all remaining ingredients in a pot. Cover generously with water and simmer for 2 hours.
 * 4) Adjust the seasoning to taste.


text:
Cookbook:Tapalapa (Gambian Bread)

Tapalapa is a traditional Gambian bread that is soft, slightly chewy, and perfect for sandwiches or as a side to accompany various dishes. It is a staple in Gambian cuisine and is enjoyed by people of all ages. Tapalapa can be made at home using simple ingredients and basic kitchen equipment.

Tapalapa is best enjoyed fresh, and it can be used for sandwiches, served with stews and soups, or enjoyed on its own. Its soft texture and mild flavor make it a versatile bread that complements a variety of dishes.

Ingredients

 * 500 g all-purpose flour
 * 2 teaspoons instant yeast
 * 1 teaspoon salt
 * 2 tablespoons sugar
 * 2 tablespoons vegetable oil
 * 300 ml warm water

Equipment

 * Mixing bowl
 * Measuring cups and spoons
 * Whisk or fork for mixing
 * Clean kitchen towel or plastic wrap
 * Baking sheet
 * Parchment paper
 * Oven

Procedure

 * 1) In a mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.
 * 2) Make a well in the center of the dry ingredients and pour in the vegetable oil and warm water. Use a whisk or fork to gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms.
 * 3) Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 10–15 minutes, or until it becomes smooth, elastic, and slightly sticky. Add more flour if needed to prevent sticking, but avoid adding too much to keep the bread light and soft.
 * 4) Shape the dough into a ball, place it back into the mixing bowl, and cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for about 1–2 hours, or until it doubles in size.
 * 5) Preheat your oven to 200°C (400°F).
 * 6) Once the dough has risen, gently punch it down to release the air.
 * 7) Transfer the dough onto a lightly floured surface and divide it into equal-sized portions, depending on the desired size of your bread loaves or rolls. Shape each portion into a round or oval loaf, or roll them into individual bread rolls.
 * 8) Place the shaped dough onto a baking sheet or baking tray lined with parchment paper.
 * 9) Place the baking sheet or tray with the shaped dough into the preheated oven. Bake for about 20–25 minutes, or until the bread has turned golden brown and sounds hollow when tapped on the bottom.
 * 10) Remove the bread from the oven and let it cool on a wire rack before slicing or serving.

title: Cookbook:Tapalapa (Gambian Bread)


text:
Cookbook:Gambian Superkanja Soup

Superkanja soup is a traditional Gambian dish that is known for its rich and flavorful taste. It is a hearty and nutritious soup made with a combination of different leafy greens and protein sources. Superkanja is often enjoyed as a main course and is typically served with rice or bread. It is a popular dish that showcases the vibrant flavors of Gambian cuisine.

Ingredients

 * 500 g meat (beef, lamb, or chicken), or Gambian smoked fish
 * 2 tablespoons vegetable oil
 * 1 large onion, finely chopped
 * 3 cloves of garlic, minced
 * 2 tomatoes, diced
 * 2 tablespoons tomato paste
 * 1 teaspoon ground ginger
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cayenne pepper (optional, for added spiciness)
 * 1 cup okra, sliced
 * 1 cup diced pumpkin or squash
 * 1 cup diced eggplant
 * Water or broth for cooking
 * 2 cups mixed leafy greens (such as spinach, kale, or collard greens), washed and chopped
 * Salt to taste
 * Pepper to taste

Equipment

 * Large pot or Dutch oven with a lid
 * Knife
 * Cutting board
 * Measuring spoons
 * Cooking spoon or spatula

Procedure

 * 1) If using meat, cut it into bite-sized pieces and season with salt and pepper.
 * 2) In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become soft and translucent.
 * 3) Add the meat or smoked fish to the pot and cook until browned. Stir occasionally to ensure even cooking.
 * 4) Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine.
 * 5) Mix in the sliced okra, diced pumpkin or squash, and diced eggplant. Stir to incorporate the vegetables into the mixture.
 * 6) Add enough water or broth to the pot to cover the ingredients. The amount of liquid will depend on the desired consistency of the soup. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
 * 7) Allow the soup to simmer for about 30–45 minutes, or until the meat is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
 * 8) Add the chopped leafy greens to the pot. Stir well to combine. Continue simmering the soup for an additional 5–10 minutes, or until the greens have wilted and become tender.
 * 9) Taste the soup and adjust the seasoning with salt and pepper according to your preference.
 * 10) Serve hot with a side of rice or bread.

title: Cookbook:Gambian Superkanja Soup


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Cookbook:Gambian Mbamba Soup

Mbamba soup is a flavorful and aromatic Gambian dish made with dried fish and a variety of vegetables. It is a nutritious soup that is known for its rich taste and comforting qualities. Mbamba Soup is often enjoyed with rice or served as a side dish. It is a beloved part of Gambian cuisine, showcasing the use of local ingredients and traditional cooking methods.

Ingredients

 * 200 g dried fish (such as catfish or tilapia)
 * 2 tablespoons palm oil or vegetable oil
 * 1 large onion, finely chopped
 * 2 cloves garlic, minced
 * 2 tomatoes, diced
 * 1 tablespoon tomato paste
 * 1 teaspoon ground ginger
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cayenne pepper (optional, for added spiciness)
 * 2 cups diced pumpkin or squash
 * 2 cups sliced okra
 * 2 cups eggplant, diced
 * Water or broth for cooking
 * Salt to taste
 * Pepper to taste

Equipment

 * Large pot with a lid
 * Knife
 * Cutting board
 * Measuring spoons
 * Cooking spoon or spatula

Procedure

 * 1) Soak the dried fish in water for at least 30 minutes to rehydrate it. Once rehydrated, remove the bones and break the fish into smaller pieces. Set aside.
 * 2) In a large pot, heat the palm oil or vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent.
 * 3) Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper to the pot. Stir well to combine.
 * 4) Mix in the diced pumpkin or squash, sliced okra, and diced eggplant. Ensure that the vegetables are evenly coated with the spice mixture.
 * 5) Add enough water or broth to the pot to cover the vegetables and create a soupy consistency.
 * 6) Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for about 30–40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.
 * 7) Gently add the deboned and rehydrated dried fish pieces to the soup. Be careful not to break them apart.
 * 8) Continue simmering the soup for an additional 10–15 minutes, or until the fish is heated through.
 * 9) Taste the soup and adjust the seasoning with salt, pepper, and additional spices if desired.
 * 10) Serve hot with rice or as a side dish to accompany other main dishes.

title: Cookbook:Gambian Mbamba Soup


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Cookbook:Chereh Tamba (Gambian Groundnut Stew)

Chereh tamba, also known as Gambian groundnut stew, is a flavorful and hearty stew that showcases the use of groundnuts (peanuts) as a key ingredient. It is a traditional Gambian recipe that highlights the rich flavors of the region. Chereh tamba is a popular main course that is often served with rice or couscous, providing a satisfying and nourishing meal.

Ingredients

 * 1 cup groundnuts (peanuts)
 * 2 tablespoons vegetable oil
 * 2 large onions, finely chopped
 * 4 cloves of garlic, minced
 * 2 tomatoes, diced
 * 1 bell pepper, diced
 * 1 teaspoon ground ginger
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cayenne pepper (optional, for added spiciness)
 * 2 tablespoons tomato paste
 * 500 g chicken, cut into pieces
 * Water or broth for cooking
 * Salt
 * Pepper

Equipment

 * Large pot with a lid
 * Knife
 * Cutting board
 * Measuring spoons
 * Cooking spoon or spatula
 * Baking sheet
 * Food processor or blender

Procedure

 * 1) Preheat the oven to 180°C (350°F).
 * 2) Spread the groundnuts evenly on a baking sheet. Roast the groundnuts in the preheated oven for about 10–15 minutes, or until they are golden brown and fragrant.
 * 3) Remove the roasted groundnuts from the oven and allow them to cool.
 * 4) Once cooled, transfer the roasted groundnuts to a food processor or blender and grind them into a smooth paste. Set aside.
 * 5) In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent.
 * 6) Add the diced tomatoes, diced bell pepper, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine.
 * 7) Mix in the tomato paste and the groundnut paste, ensuring that they are evenly incorporated into the mixture.
 * 8) Add the chicken pieces to the pot and stir to coat them with the sauce. Pour enough water or broth into the pot to cover the chicken and create a stew-like consistency. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
 * 9) Allow the chereh tamba to simmer for about 30–40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
 * 10) Taste the chereh tamba and adjust the seasoning with salt, pepper, and additional spices if desired.
 * 11) Serve hot with rice or couscous.


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Cookbook:Benechin Kunkujang (Gambian Seasoned Rice and Lamb)

Benechin Kunkujang or thiebou yap is a Senegalese dish popular in Gambia, known for its special blend of spices from Kunkujang. It is a variation of benachin, a one-pot rice dish commonly found in Gambia and other West African countries. The dish features tender cubes of lamb meat, aromatic vegetables, and a flavorful combination of spices. It pairs well with a side of fresh salad or steamed vegetables.

Ingredients

 * 2 cups long-grain rice
 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves garlic, minced
 * 1 lb lamb meat, cut into cubes
 * 1 red bell pepper, diced
 * 1 green bell pepper, diced
 * 2 tomatoes, chopped
 * 1 cup tomato paste
 * 2 teaspoons ground ginger
 * 2 teaspoons ground black pepper
 * 1 teaspoon ground coriander
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cayenne pepper (adjust according to your spice preference)
 * Salt to taste
 * 4 cups water or broth
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large pot with a lid
 * Wooden spoon or spatula
 * Knife
 * Cutting board

Procedure

 * 1) Rinse the long-grain rice under cold water until the water runs clear. Set aside.
 * 2) In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
 * 3) Add the lamb meat cubes to the pot and cook until browned on all sides.
 * 4) Stir in the diced red and green bell peppers, and cook for a few minutes until they start to soften.
 * 5) Add the chopped tomatoes and tomato paste to the pot, stirring well to combine with the other ingredients.
 * 6) Sprinkle in ground ginger, black pepper, coriander, paprika, cayenne pepper, and salt. Mix everything together to coat the meat and vegetables with the spices.
 * 7) Pour water or broth into the pot and bring the mixture to a boil.
 * 8) Once boiling, add the rinsed rice to the pot, stirring well, and reduce the heat to low.
 * 9) Cover the pot with the lid and let the rice simmer for about 20–25 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid opening the lid during this time to ensure proper cooking.
 * 10) Remove the pot from the heat and let it sit, covered, for 5–10 minutes to allow the flavors to meld.
 * 11) Fluff the rice with a fork and garnish with fresh parsley or cilantro.
 * 12) Serve hot.


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Cookbook:Wonjo Bissap (Gambian Hibiscus Beverage)

Wonjo bissap is a refreshing traditional drink popular in Gambia, made from the vibrant petals of the hibiscus flower. Also known as hibiscus tea or sorrel drink, it is enjoyed for its tangy flavor and bright red color.

Ingredients

 * 8 cups water
 * 2 cups dried hibiscus petals
 * 1 cup sugar (or to taste)
 * Juice of 1–2 fresh lemons (optional, for added tanginess)
 * Ice cubes (for serving)

Equipment

 * Large pot
 * Wooden spoon or spatula
 * Fine mesh strainer or cheesecloth
 * Pitcher or jug

Procedure

 * 1) In a large pot, bring the water to a boil.
 * 2) Add the dried hibiscus petals to the boiling water and remove the pot from heat.
 * 3) Let the petals steep in the water for about 20–30 minutes, allowing them to release their flavor and color.
 * 4) Strain the liquid through a fine mesh strainer or cheesecloth, removing the hibiscus petals and collecting the infused liquid in a pitcher or jug.
 * 5) While the liquid is still warm, stir in the sugar until it dissolves completely. Adjust the amount of sugar according to your desired sweetness.
 * 6) Allow the liquid to cool to room temperature, and then refrigerate it for a few hours or until chilled.
 * 7) Once chilled, you can add the freshly squeezed lemon juice for an extra tangy flavor, if desired.
 * 8) Serve the wonjo bissap over ice cubes in glasses.


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Talk:Programming Languages

Super passter
Google play Mendoza1022 (discuss • contribs) 17:03, 25 June 2023 (UTC)

title: Talk:Programming Languages