Poll Of 2,000 Air Travelers Reveals The Top 20 Ways To Beat Jet Lag After A Long-Haul Flight

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Top 20 Ways To Beat Jet Lag

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Avoiding alcohol, exercising on the plane and eating cherries have been named in a list of ways to combat jet lag, according to a new study.

A poll of 2,000 adults who have experienced jet lag found more than eight in 10 have struggled with severe fatigue after a long-distance flight.

Other methods employed include drinking lots of water, giving caffeine the heave-ho and sleeping on the plane as much as possible.

The study was conducted by Love Fresh Cherries, the industry body which supplies cherries to UK supermarkets – in association with NW Cherries.

Registered nutritionist, Anita Bean, said, “Jet lag occurs when your internal body clock becomes disrupted due to crossing time zones. The main symptoms include fatigue, insomnia, digestive problems, appetite changes and concentration and memory problems. There’s no cure for jet lag but there are steps you can take before, during and after the flight to help minimize the effects.”

Other techniques to get body-clocks back on track include keeping watches set to the time back home and staying awake until pre-travel bedtime.

It also emerged, 44 percent have been unable to sleep the night after returning from a different time zone. On average it takes those polled more than three days to get back to equilibrium after flying long-haul. And it typically sets them back nine hours of sleep each time they suffer a case of dreaded jet lag.

Top 20 Ways Beat Jet Lag

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Three in 10 polled have struggled to concentrate when returning to work and a tenth have even suffered anxiety brought on by shifting time zones after travel. Three in 10 have nodded off at work, a fifth have felt their eyes droop while sitting on the toilet and a quarter have even fallen asleep behind the wheel of their car. In 16 percent of cases the jet lag was so bad exhausted employees had to phone in sick for work.

One in 10 have struggled with constipation and a third have suffered from a debilitating headache, a quarter of tired jet lag sufferers said the condition makes them feel frustrated, and nearly four in 10 claimed it leaves them feeling totally unproductive.

Nearly half admitted jet lag makes them more irritable and 20 percent feel a general heightening of emotion, while a quarter of respondents have fallen asleep somewhere unusual due to fatigue from jet lag.

Studies have shown cherries can help prevent jet lag because they are one of the only natural sources of melatonin – a hormone which helps regulate sleep patterns.

Anita Bean added, “Research has found that drinking tart cherry juice twice a day raises the body’s level of sleep-inducing melatonin and can increase sleep time by more than 80 minutes a night. The extra melatonin may help your body fight jet lag and regulate its natural sleep cycle when you arrive in your new time zone.”

TOP 20 WAYS THOSE POLLED SAY THEY BEAT JET LAG
1. Force yourself to stay awake until bedtime when you get home
2. Sleep as much as possible on the flight
3. Walk around on the plane
4. Avoid alcohol on the plane
5. Drink more water than usual on the plane, and following the flight
6. Make sure to stay in general good physical fitness before travel
7. Avoid caffeine on the plane
8. Do exercises on the plane
9. Keep your watch set to your home/normal time when on vacation
10. Avoid alcohol when you get home
11. Take extra vitamins/supplements before, during or after the flight
12. Eat lots of fresh fruit and vegetables on the plane
13. Avoid caffeine when you get home
14. Eat ginger before, during or after the flight
15. Exercise more following the flight
16. Take sleeping pills when you can’t sleep
17. Force yourself back to work early after the flight
18. Eat goji berries before, during or after the flight
19. Eat cherries before, during or after the flight
20. Arrange parties/social occasions to force yourself to stay active after the flight

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ANITA BEAN’S TOP TIPS FOR MINIMIZING THE EFFECTS OF JET LAG

BEFORE YOU TRAVEL..
• Gradually change your sleep routine – start going to bed and getting up an hour or so earlier or later than usual, in line with the time of your destination.
• Try to eat your meals in line with – or at least closer to – the new time zone.
• Avoid eating a large meal just before traveling.

DURING YOUR FLIGHT…
• Drink plenty of water or non-alcoholic non-caffeinated drinks – being properly hydrated will help offset the effects of jet lag.
• Skip in-flight meals – this will cause your body clock to temporarily reset and help you adjust to the new time zone faster. If you can’t go without food that long, keep your meals light and sync them to the local meal times.
• Avoid drinking coffee and energy drinks as too much caffeine disrupts your sleep and can make jet lag worse.
• Flying overnight? Try to sleep in the early or middle part of your flight but make sure you wake up at least 10 to 12 hours before the planned bedtime in your new time zone.
• Unplug in the air – exposure to blue light can disrupt your sleeping pattern and make jet lag symptoms worse.

AFTER YOU ARRIVE…
• Eat cherries or drink cherry juice. Cherries are one of the only natural sources of melatonin, a hormone that helps regulate our sleep patterns.
• Go outside. Get lots of daylight exposure, ideally in the morning (aim for a minimum of 20 minutes) – natural light will help your body clock adjust quicker.
• The best way to get yourself on to the new time zone as quickly as possible is to stay up until a normal bedtime. Push through tiredness and avoid the urge to nap longer than an hour during the daytime as this will make your jet lag feel worse.
• Start eating meals at the normal times for your new time zone as this will help reset your body clock
• Get moving. Doing some exercise soon after arriving at your destination, will make you feel more alert during the day and help reset your body clock more quickly.

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Free Ableton Live add-ons will f*** up your mixes and insult you

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That headline isn’t a mistake. If you’ve ever wanted a plug-in to f*** up your mixes, sabotage you, insult you, or “get passive aggressive,” this free collection of Max for Live Devices is for you.

Not to completely spoil the results here, but as I write this, my screen is covered with virtual bees. I cannot make the bees go away. I thought the “bees” instrument was going to make some sounds, but instead it has brought bees onto my screen, both inside and outside Ableton Live.

That’s the sort of results you can expect from Really Useful Plugins.

ru.bomb will take your mix and completely f*** it up, as my headline promises.

ru.no is basically an onscreen version of the nagging doubts inside your head.

Sad.

That is way too much f***ing reverb.

And that’s just the beginning.

Simon Kitmine and David Synth bring you 12 instruments, audio effects and midi effects for Ableton Live, featuring:

Insults!
Games!
Bombs!
Self importance!
Sabotage!
Ways to magically sound like everyone else!
The Chuckle Brothers!
Annoying insects!
Exploration!
Passive aggression!

Really Useful Plugins Set #1 now available!

How much would you pay for such a collection? $99? $299? $999 for a multi-seat license? Well, it’s … free, for some reason. (Can’t imagine why. Free as in bees. Erm, beer.)

Max for Live is required, so Live Suite or Live with the M4L add-on. I’ve said before that’s worth it. Now, there’s no doubt.

You know, it really is too much reverb.

Sigh.

PS, if you appreciate this kind of insight, definitely check out #gothscreenshots:

https://www.instagram.com/goth_screenshots/

It’s the curated collection of digital artist Sougwen, who has also participated at Ableton Loop, bringing this all full circle.

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Want To Make Money While You Sleep? Here Are 20 Ideas For Earning Passive Income In 2018

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Make Money Passive Income Ideas 2018

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Would you like to make some extra cash to supplement your current income? Of course you would. We all would. And one of the best, and easiest, ways to make some extra money is through what’s known as passive income.

So what is passive income? Wikipedia defines passive income as income resulting from cash flow received on a regular basis, requiring minimal to no effort by the recipient to maintain it.

The U.S. Internal Revenue Service defines passive income as only coming from two sources: rental activity or “trade or business activities in which you do not materially participate.”

“Do not materially participate” sounds pretty good, right? Well, hold on. It still requires some work on your part. At least in the beginning.

Some examples of passive income include rental income from property or real estate, writing a book or song and collecting royalties, owning a vending machine, or becoming a silent partner in a business.

There are an almost unlimited number of ways to make passive income, but you want the best bang for your buck when starting a side hustle. Thankfully, the smart folks over at The Street recently put together a list of the 20 best money-making opportunities when it comes to passive income, along with some detail and advice regarding each.

INVESTING
Investing in stocks – Standard & Poor’s 500 stocks have typically performed very well.
Investing in bonds The Street says investing in bonds is by far the surest way to generate money through passive income.
Investing in funds and ETFs – Mutual funds and exchange-traded funds bundle different stocks together.
Stock dividends – Some stocks, especially stocks from big corporate standouts, pay dividends to shareholders.
Investing in coins and collectibles – Buffalo nickels and Spider-Man comic books are good examples of coins and collectibles that can rise in value.
Investing in real estate – Investing in real estate offers more passive income cash potential – but more risk – than investing in stocks or bonds.
Investing in rental properties – After the mortgage is paid off, those monthly checks go right into your bank account.
Investing in a business – Just like Shark Tank!

ONLINE BUSINESS
Sell items on eBay or Amazon – Buy items at a lower price, sell at a higher price. Simple.
Create an online course – There’s a market for specialized expertise. Online platforms like Udemy will help you sell it.
Sell stock photos – Individuals, organizations, and businesses use them when they create content online.
Create a mobile app – Have a great idea for a mobile app? Hire an app programmer to put it together.
Start an affiliate marketing website – Studies show that more people spend time online than watching TV or reading the newspaper.

AT HOME
Design your own T-shirts – People love T-shirts and you can earn royalties on sites like Amazon Merch.
Buy a small business – A small business like a car wash or a laundromat is, for the most part, automated.
Rent out ad space on your vehicle – Find a company that wants unique exposire or use a web site like Wrapify.
Earn cash-back rewards – Do you own a credit card? Does it offer cash-back? There you go.
Pay down your debts – The interest you are not paying to lenders is as good as income.
Peer-to-Peer Lending – Lend individuals, organizations and small companies who don’t qualify for traditional financing. There are online platforms that can help set you up.
Creating a Blog or Web Site – You’re here aren’t you? Go make your own.

For more details on each passive income opportunity, visit TheStreet.com.

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What’s The Best Way To Cook A Steak?

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best way to cook a steak

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If the guy I know on Facebook who’s way too into Paleo is telling the truth, giant hunks of meat have been bringing humans together for tens of thousands of years.

Society has evolved a bit since the Ice Age but certain things remain unchanged. I might not know what it’s like to hunt down a mammoth for food but I do know that eating copious amounts of steak with other people is one of the best bonding experiences out there.

As a lifelong carnivore, I’ve picked up plenty of tips and tricks concerning how to cook a steak over the years.

However, I’ve never really sat down to seriously examine the most important question of all: What’s the best way to cook a steak?

If you said “not well-done,” you’re technically correct, but the real answer is a bit more involved.

I spent some time supplementing my personal knowledge with advice gleaned from a variety of culinary resources, and while there’s a chance this guide will start more arguments than it solves, my hope is that it can help you take your steak game to the next level.

Picking Out Your Steak

best way to cook a steak

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A good steak starts with a good butcher (or a Costco membership). A lot of grocery stores offer thin cuts you can pick up for cheap in the meat aisle, which is a good option if you’re in the mood to know what sadness tastes like.

When I say “steak” in this article, I’m referring to a slab of beef that’s at least one inch thick and makes you resist the carnal urge to tear into a chunk of raw meat when you look at it.

When selecting a steak, you’re going to want to find one that’s well-marbled with a nicely-sized fat cap along the side. This means you’re going to want to gravitate toward fattier cuts from the top rear of the cow as opposed to some of the leaner ones.

It’s worth noting that grass-fed beef might be all the rage but the meat from those cows contains less fat compared to grain-fed cattle, which is great for them but not so great for your taste buds.

Here are some of your best bets.

Strip Steak

best way to cook a steak

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Compared to the following options, the strip steak is a leaner cut but still contains more than enough fat to stand on its own (unlike the likes of the skirt and round steaks, which usually need a Rascal scooter in the form of a marinade).

You can get strip steak with or without the bone, and while some people say the former tastes superior, the evidence seems to indicate otherwise.

Ribeye

best way to cook steak

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This is personally my favorite cut in existence. The ribeye contains more fat than any other section of the cow and results in an incomparable flavor when prepared correctly.

If you’re feeling particularly daring, you can pick up a “tomahawk,”, which features a bone extending out of the cut that makes it kind of a pain to cook using some methods but looks pretty awesome.

Porterhouse

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Ungh.

The porterhouse might be the quintessential cut and what most finance guys order at The Palm when they’re abusing the company card.

A thicker version of a T-bone, the porterhouse consists of a strip steak on one side and a filet on the other. If you’re looking for the best of both worlds, this is the one for you.

Preparation

best way to cook a steak

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Unless you buy your steak from a guy with a wheelbarrow full of beef who assures you it isn’t human meat (even though you never asked him), you’re probably going to have to drop a solid chunk of money if you want one of the prime cuts.

However, if you’re not also willing to invest some of your time to get the steak ready for cooking, I’d strongly suggest you save yourself the trouble of having to go to the store and simply light a $20 bill on fire instead.

>The key to transforming a good steak into a great steak is to season it, which is done by liberally covering your beef with kosher or sea salt on all sides. This is not the time to worry about your blood pressure— you want your steak to be as salty as a girl who didn’t get the car she wanted on My Super Sweet 16.

Once it’s been seasoned,  throw the steak on a cooling rack above a sheet pan covered in foil and stow it in the fridge. Without getting too deep into the science, this dry brining process will break down the muscle and allow the salt to penetrate the surface and flavor the meat.

In theory, you can get away with letting it sit for an hour (at the very least), but if I learned anything from Jennifer Aniston’s manager at Chotchkie’s in Office Space, it’s that you should never settle for the bare minimum— I personally shoot for at least 24 hours but you can even go a couple days if you’re not in a rush.

Thankfully, we now have the knowledge we need to set out and answer the question that brought you here in the first place: What’s the best way to cook a steak?

4. Grilling

best way to cook a steak

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This might be a Hot Take in every sense of the phrase but try to bear with me.

Throwing meat over an open flame is one of those primal rituals where the experience you have while cooking is just as important as the outcome. As a result, I totally understand the appeal of grilling, but it feels like the ceremony makes people think the steak taste better than it actually does.

Grilling a steak is probably my least favorite method when it comes to the final product but that doesn’t mean you can’t make a damn tasty meal (because, after all, steak is still steak).

Here’s the process you’ll want to follow if you’re looking for a perfect medium rare, which I’m going to assume you are regardless of the cooking method in question (you’re going to want to grab a good quality instant-read thermometer for maximum accuracy).

  1. Fire up the grill. Reserve one side for the highest temperature possible and another for a low heat.
  2. Take out your steak from the fridge and dry the top and bottom with paper towels. Feel free to let it come up to room temperature but it’s not going to make much of a difference in the end.
  3. You might be tempted to throw the steak on the hot side but your best bet is to place it on the cooler section first and close the lid.
  4. Flip every couple of minutes while keeping track of the internal temperature until it hits 110°F.
  5. Now you can throw it on the hot part. Cook for a few minutes on each side (or flip every 30 seconds or so) to brown it while monitoring the internal temp.
  6. Take the steak off once it hits 125°F.
  7. As is the case with every method, let the steak rest (the general rule is to allot five minutes of resting time for each inch). During this time, the internal temp will rise 5-10° which should lead to a perfect medium rare.

If you follow these steps, I doubt you’ll be disappointed, but I think you’ll enjoy the rest of these cooking strategies a bit more (even if they won’t give you those sexy grill lines).

3. Pan Searing

pan seared ribeye

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Getting the perfect crust is what separates a great steak from a good one, which is why salting the steak well ahead of time is a vital step in the process.

Doing so draws out moisture from the meat, so you should pat it off before cooking. Having a dry steak will accelerate the Maillard reaction, which causes the outside to caramelize.

You can get a fair amount of crust using a grill but I’ve never come close to getting the results I’ve consistently gotten by pan searing (the method favored by Bill the Butcher in Gangs of New York).

best way to cook a steak

Miramax

However, we’re going to help you get a much better crust than he did.

If you want to give pan searing a shot, you should know that you’re probably going to smoke your place up unless you have a solid oven hood. However, you can throw a cast iron pan on the grill and get the same results.

If you don’t have a cast iron pan, you should definitely pick one up.

Here’s the path you want to follow once your steak has been prepared long enough for your liking:

  1. Crank up the heat on your stove (or grill). Like really crank it.
  2. Evenly and fully coat the bottom of the pan with oil that has a high smoke point (I recommend avocado or safflower).
  3. Place your steak in the pan (and try to avoid getting splattered in said oil).
  4. Flip the steak every 30 seconds or let it sit in the pan for a couple of minutes on each side until a solid brown crust has formed.
  5. Now for the fun part. Turn the heat to medium, grab a couple tablespoons of butter, and drop it into the pan (the butter should foam but not burn).
  6. Grab a spoon and baste the butter over the steak. If you want to add garlic or herbs (major props to rosemary) this is the time.
  7. Keep flipping and basting until the internal temp hits 125°F.
  8. Rest. Slice. Eat.

If you really hate your arteries (but love your taste buds), I suggest drizzling some of the remaining juices in the pan on your steak once you slice it.

2. The Reverse Sear

best way to cook a steak

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Cooking with direct heat is the simplest (and most common) way to prepare steak but the nature of the method means the meat near the exterior will cook at a faster rate than what’s in the center.

The impact of the cooking style can be observed by examining the “ring” that forms outside the meat over the course of its time in the pan (or on the grill) that indicates how far into the steak the heat was able to penetrate.

Here’s an example from when I pan seared a couple of NY Strips.

best way to cook steak

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If George Clooney’s hair has taught me anything, it’s that a little bit of grey isn’t the end of the world, but that doesn’t mean it hurts to take steps to avoid it.

If you’re working in a kitchen without any culinary bells and whistles, it’s time for you to bring the reverse sear into your life and leave your old one behind.

I first became aware of the reverse sear thanks to J. Kenji López-Alt of Serious Eats, who has basically become the authority on steak in recent years (and consequently has his fingerprints all over this article).

The concept has evolved a bit since it was first dreamt up a couple of decades ago but the principle remains the same. Going low and slow makes the steak more tender, cooks it more evenly, and dries the surface, which results in a better sear at the end.

Assuming you didn’t skip to this section before reading everything that came before it, you should know how to prepare your steak ahead of time by now. Here’s what to do once you’re ready to cook it:

  1. Preheat your oven to 250°.
  2. Take the steak out of the fridge (keeping it on the rack and pan) and throw it into the oven.
  3. Start to monitor the temperature about 15 minutes after the steak goes in. Take it out once the internal temp hits 120°F.
  4. Fire up your trusty cast iron and repeat the pan searing process until a crust develops that makes you feel things you didn’t think a steak could make you feel.

The reverse sear is probably the best option out there for a casual chef, but if you’re serious about your steak game, there’s only one method out that rules them all.

1. Sous-Vide

best way to cook steak

YouTube/Anova

Contrary to what Charlie Kelly might have you believe, there are few— if any— situations in life where the correct way to prepare a steak is to boil it (especially if there’s milk involved).

However, the same can’t be said for lightly simmering one.

Sous-vide is a cooking process that’s only been relatively recently introduced to amateur cooks after decades of being perfected in professional kitchens. The method involves vacuum-sealing food and using indirect heat in the form of a constantly-circulating water bath to cook it to perfection.

When I first heard about sous-vide, I was immediately skeptical. You couldn’t convince me tossing meat in a plastic bag and throwing it in some warm water for a few hours could somehow result in the best steak you’ve ever tasted.

Then I tried it.

Like the reverse sear, sous-vide harnesses a low-and-slow cooking method in pursuit of maximum tenderness. It gives you unparalleled control over temperature and doneness, as it’s impossible to overcook the steak (at least in a traditional sense).

Much like Toad Style kung-fu, when sous-vide is properly used, it’s almost invincible.

You should note that unlike other methods, you should not salt the meat ahead of time when sous-viding a steak (doing so can give it an odd, cured taste).

Assuming you have all of the equipment required— you’ll need a circulator in addition to a vacuum sealer— the perfect steak is shockingly easy:

  1. Set the circulator temperature to 129°F.
  2. Vacuum-seal your steak and place it in the water for two hours.
  3. Preheat your pan about 10 minutes prior to taking out the steak.
  4. Remove the steak from the bag and pat the surface dry.
  5. Sear, flipping as you prefer until a crust has formed (no more than two minutes total).
  6. Prepare to question reality as you’ve known it your entire life.

You should be forewarned that sous-viding a steak has the potential to seriously impact your ability to enjoy steaks prepared in a traditional manner.

I apologize in advance for making it hard for you to ever look at a steak the same way ever again.

The BroBible team writes about gear that we think you want. Occasionally, we write about items that are a part of one of our affiliate partnerships and we will get a percentage of the revenue from sales.

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How to Sext

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Image: Pexels

Sexting is one of those private matters that we don’t talk that explicitly about—perhaps because admitting we sext tips people off to the existence of digital nudes. Let’s unlock our phones and discuss textual stimulation out in the open.

First of all, sexting is totally normal. Maybe you don’t do it, but you’d be in the minority. In 2013, Scientific American wrote that 50 percent of people “used their mobile device” to engage in intimate texts, emails, or photos. In 2015, the L.A. Times claimed that 88 percent of U.S. residents had engaged in sexting and 96 percent endorsed it. By now, I’m going to assume everyone has abandoned their qualms.

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But what has inspired those qualms? Well, there’s a lot of panic about teen sexting on your local news channel; the teens deserve our protection, but according to CBS News, relatively few actually sext. Only about 15 percent do, as compared 41 percent of teens who are just having intercourse. The anxiety is a bit disproportional to the problem.

There is also a lot of worry regarding your digital information getting away from you. “Revenge porn” can now be persecuted by law in some states, but that also means more people have heard of it. That’s not an unreasonable fear. You do you, but consensual sexting is not sinister and shouldn’t be conflated with someone sharing your photos without consent.

Finally, much has been written about the cursed unsolicited dick pic. This doesn’t seem to stop the folks who send them from doing it, but it makes anyone who cares about such things nervous. Is this dick pic welcome? If it’s solicited, it’s part of sexting. Enjoy!

Did that help set your mind at ease? Good. Now to get to the other question many have about sexting: “Am I doing it right?” Here are some responses I got from a variety of friends, co-workers, and acquaintances about their sexting habits that will help you figure that out.

To Nude Or Not To Nude

Most people agree that they will not send a nude containing their face. The only man who has ever sent me nudes he could be easily identified from had also worked in porn, so his shit was already out there. Though people in close relationships might send nudes to each other, when it came to the more casual nude, several people said they’d be more likely to send it to a stranger than someone they know in real life. I asked why and was told:

Eh I just feel like, what is some dude I slept or texted with casually gonna do with a pic that doesn’t have my face on it?

Whereas someone I know, idk, it could somehow be seen by mutual acquaintances where it’s less anonymous.

A woman friend who is transgender explained she has tiers for how many nudes go to strangers depending on that person’s gender identity:

No nude pics with my face unless it’s with a partner or another trans person (our bond is deep).

Only like one nude for a cis guy I’m trying to seduce because too much and they lose interest. (Read: they masturbate and wander off).

Never trust fast invitations for sexts from a cis lady on a dating app because it is 100% a cis dude who wants pics.

She says she’s more comfortable sexting with someone she’s dating, but is game to try it with anyone interested because “I like sending pictures of my boobs!”

Which brings me to:

What You Get Out Of It

There are lots of reasons why people sext. One woman told me she occasionally sends nudes to a friend she’s never engaged with sexually, because she says, “He just appreciates them and I like compliments.”

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A guy told me that sexting is basically like choose your own adventure pornography.

“I enjoy it more than just like watching porn if I’m gonna be doing something sexual by myself, it’s more interactive which I enjoy rather than just passively consuming something.”

For people in long-term or long-distance relationships, it’s a way to keep the sex stuff exciting, though there is maybe more to work out when you’re doing it consistently. One person said, “My girlfriend uses her phone for work a lot, so we keep anything truly salacious to live (unrecorded) video chats.”

The Rules

Once you know where you stand on nudes, there aren’t too many rules to work out. The depth of a relationship seems to have almost no bearing on whether or not someone will sext, but it does change how long it will go on for.

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“I used to have a couple of people I only sexted with, but I got bored fast,” someone told me.

But here are some things people were adamant about:

Consent before sending. And then the dirtiest shit imaginable.

I do have a no dick pic rule prior to seeing your dick in real life.

That was basically it. Consent is sexy, even via text.

Tone

If you’re on Tinder looking for a sext partner, directness about this is usually best. Something I’ve encountered on dating apps an embarrassing amount (for them, not me) are people who want to sext, but go through the whole show of chatting you up and asking you out, before saying, “So, what are you into?”

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If you indulge this question, they will inevitably ghost before you ever meet up; or to quote my friend above, “They masturbate and wander off.”

I’m not disappointed to never meet a person who does this, but it is an annoying waste of time. If you just want to sext, it’s pretty obvious there are plenty of other people interested, so you can be more direct. If when you’ve actually met and are dating someone that things get trickier.

If you’ve not yet engaged in sexual contact, hold off. Someone who hasn’t even kissed you yet probably doesn’t want your first experience together to come via iPhone messenger. And if you have engaged in sexual contact, texting, “Blah blah was really hot last night” is an excellent opportunity to explore what else you both think is hot.

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It’s still pretty easy to get in your head about what to say, so I’ll just share this block of incredible advice from a veteran sexter:

Get into it! Don’t feel embarrassed or silly or self-consciousness. Of course if you read them back the next morning in the harsh light of day it will sound absurd, but so does everything in the realm of sex if you scrutinize it outside the heat of the moment. Use blunt, varied language, describe situations/ fantasies/ thoughts/ emotions, strike the right balance between erotica and the mechanics if what you wish you were physically doing.

Hell. Yes.

Just Say No

I know I’ve been talking up sexting throughout this entire post, but it’s not for everyone. And that’s totally okay.

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“I don’t know how and when I tell people I don’t know how they either lose interest or talk to me about regular stuff,” a friend told me. “I’ve never thought about learning and find text messaging in general to be a chore.”

Sexting shouldn’t feel like a chore and it shouldn’t make you uncomfortable. Remember, there’s still at least a small percentage of the population who will never, ever send you a sext no matter how hard you beg. Though that does sound sort of erotic …

Aimée Lutkin is a freelance writer who blogs a lot about dating. She is currently traveling the country and going on a date in every city she visits.

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The finance legend who pioneered the first oil ETF explains why he’s not holding his breath for a bitcoin one

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Jay Clayton SEC

  • On Wednesday evening, the SEC rejected nine bitcoin-linked exchange-traded funds.
  • The suite of funds were linked to bitcoin futures, a structure many market structure experts thought would have an easier time gaining approval.
  • John Hyland, a early leader of the exchange-traded fund industry, say it’s unlikely the SEC would approve any type of fund linked to bitcoin. 

The bitcoin world was dealt a big blow when regulators rejected nine exchange-traded funds tied to bitcoin futures on Wednesday.

These include two products from ProShares, two from GraniteShares, and five other proposals from Direxion. 

Screen Shot 2018 08 23 at 7.28.51 AMIt means the world is still waiting for its first fully regulated bitcoin ETF product. The funds would have tracked bitcoin futures trading on regulated US exchanges, not bitcoin itself.

A bitcoin ETF would likely make it easier for mom-and-pop to tap into the market, which known for its volatility and market manipulation. 

Still, it’s not clear if the SEC’s concerns about such a derivative product will be mollified in 2018. 

John Hyland, a early leader of the exchange-traded fund industry, put the odds of a bitcoin ETF going live this year at 20%. 

Hyland joined California asset manager Bitwise Asset Management earlier this year to help get their ETF off the ground. Unlike other proposals sent to regulators, Bitwise’s ETF would track a basket of cryptos, not just one. 

Formerly the chief investment officer of United States Commodity Funds, Hyland is known for pioneering the development of the first crude oil ETF, the first natural gas ETF, and the first copper ETF. 

"I was a bit surprised that the SEC bundled them all together instead of waiting until September to give the same response to Direxion and GraniteShares," Hyland said, referring to the regulator’s rejection of the nine funds. 

Some market observers thought a futures-based ETF would have had a better chance of approval since they trade on regulated markets, but the SEC said in a statement that issuers did not convince the agency that the markets were large enough to withstand manipulation and support a derivative.

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Volumes in bitcoin futures markets have been on the decline since late July, with only $18 million of volume trading in a day. 

An ETF based on bitcoin itself also doesn’t appear to stand a chance. Richard Johnson, a market structure specialist at Greenwich Associates, said the SEC desires for the market to be properly monitored. But this might be an impossible feat to overcome since much of the volumes in the crypto markets are in overseas markets in Asia. 

"If that’s what the SEC is saying, that’s not going to change any time soon," Johnson said. "Unless an ETF issuer can exclude that type of volume from the contract volume."

Take note bitcoin ETF hopefuls. 

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Learn synth basics live with Novation – and more synth-y resources

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Novation are hosting live video to teach you synthesis using their range of gear today. And they’ve got some other useful resources and artist interviews (Orbital!), so let’s have a look.

First up, Novation are broadcasting their Beats and Bytes series to their YouTube channel on a range of topics using their in-house specialists – the folks who make the gear, telling you how to use it. (Not bad: it used to be manufacturers would go to your retail to do trainings, and then you’d go to the retailer and … well, hopefully get something useful, though in lesser stores, people would just sort of stare at you from across the room.)

That starts afternoon time in the Americas, evening in Europe and Africa, and … weird hours elsewhere.

Technology Evangelist Enrique Martinez will be hosting the live stream. Novation tell CDM this will be “very basic sound design techniques” – so beginners (up to intermediate users), feel welcome!

It’s for Novation hardware, but they also say you’ll be able to apply this to other instruments, like your soft synth plug-in you’re trying to learn.

4PM Pacific (9PM NYC / 3AM Berlin) you can tune into the broadcast live, or catch the replay whenever you like. On the menu – this looks like a very useful episode:

(00:00 – 10:00) Making Drum Sounds w/ Circuit Mono Station

(10:00 – 20:00) Making Bass Sounds w/ Bass Station II

(20:00 – 30:00) Making Pad Sounds w/ Peak

(30:00 – 35:00) Putting it all Together

(35:00 – 40:00) Q & A

Wait… drums and bass and pads — I don’t know. It could be too much. Make sure you’re sitting down.

But Novation have been busy with a lot of resources. The timing is good – instruments like Peak have made an impression across the whole synth world. Two written artist interviews worth checking:

Orbital On Peak

The Horrors’ Tom Furse talks Bass Station II

And here’s more in the way of videos.

Circuit users, they’ve crammed another update in the form of version 1.7 – pattern chain being one especially handy feature if Circuit is at the center of your performance:

On Circuit Mono Station, here’s a useful guide to extending parameter changes across multiple steps:

Peak, the flagship, gets really deep. The Mod Matrix is one extensive place to start:

And here’s a complete technical overview of Peak:

Or, in an especially beautiful artist pairing, Hauschka taking Peak into dreamy soundscapes:

That’s a lot of technical information. So where do you start? Let’s look to artist Érica Alves, in the “Start Something” series Novation did a couple years back, with a Novation synth alongside the first Roland AIRA TR-8.

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Defining Lighting

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When we say the F.LUX light is a twist on the task light, we mean it! It literally features a twisting structure that both controls on/off functionality of the light source and changes the illumination angle. In its collapsed form, the light will remain turned off, but once activated, it will raise and switch on while users specify their preferred angle. Aside from this unique functionality, its wide footprint also serves as a spacial definer to create a sense of personal workspace and ownership.

Designer: David Lahoud

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Steve Jobs’ wife told his daughter ‘we’re just cold people’ when she asked them to say good night to her (AAPL)

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Steve Jobs and Laurene Powell

  • In her new autobiography, Lisa Brennan-Jobs describes her fraught relationship with her father, Apple founder Steve Jobs, and her stepmother, Laurene Powell Jobs.
  • Jobs’ poor treatment of his first child, particularly during her early years, has been widely reported in the past.
  • But in the book, Brennan-Jobs describes new details about her teenage years and her interactions with her stepmother.
  • In one searing story included in a New York Times profile on Thursday, she recounts how her stepmother acknowledged that she and Jobs were "cold people." 

It’s long been known that Apple founder Steve Jobs was often a poor father to his eldest child, Lisa Brennan-Jobs.

In the years since he died, it has also been hinted that she didn’t have a great relationship with her stepmother, Laurene Powell Jobs. But Brennan-Jobs’ new autobiography offers some new color to her interactions with her stepmother, including one telling vignette recounted in The New York Times’ profile of her on Thursday.

Though she spent her childhood with her mother, Chrisann Brennan, Brennan-Jobs went to live with father and stepmother in the 1990s when she was in high school. As Brennan-Jobs recounts in her biography, it was a difficult period for her. When she got involved in clubs and other activities, Jobs admonished her for not spending more time with the family, Brennan-Jobs said. He once insisted she watch — because it was a "family moment" — while he touched his wife sexually and moaned and undulated theatrically in front of her, she added.

But that wasn’t all. At one point when she was a teenager, Brennan-Jobs went to a therapy session with her father and stepmother in which she told the therapist she felt lonely and had been wanting her parents to tell her good night in the evenings.

Powell Jobs’ response, according to Brennan-Jobs: "We’re just cold people."

In a joint statement to The Times, Powell Jobs, her children, and Jobs’ sister Mona Simpson questioned Brennan-Jobs’ overall account of her relationship with Jobs and her family but did not directly dispute any of her stories.

"Lisa is part of our family, so it was with sadness that we read her book, which differs dramatically from our memories of those times," they said.

They continued: "It was a great comfort to Steve to have Lisa home with all of us during the last days of his life, and we are all grateful for the years we spent together as a family."

SEE ALSO: Steve Jobs wasn’t just a design and marketing genius — he had a hidden talent for logistics too, says a former Apple exec

READ MORE: Apple’s plan to give away most of its cash might have had an unlikely supporter: Steve Jobs

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We should be eating medium-rare pork

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Photo: nanthm (iStock)

The stigma against well-done steak does not extend to its white-meat cousin, pork. Americans don’t think twice before cooking our pork chops until they’re white (verging on gray) throughout, and some people might even squirm a bit when served a pink-center tenderloin. But friends, that’s wrong. To avoid the menace of shoe-leather pork, we should in fact be cooking it to medium-rare.

“I think a lot of pork has tended to be overcooked, and that traces back to when trichinella was considered a huge issue in pork. Most people grew up on pork being traditionally overcooked, even myself,” Martin Bucknavage, senior food safety extension associate at Penn State’s Department Of Food Science, tells The Takeout. “When it comes to pork, a lot of people don’t even use a thermometer, they just cook the hell out of it.”

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Arbiters at the National Pork Board are here to change those hearts and minds. The organization recommends cooking pork loins and chops to an internal temperature of 145 degrees Fahrenheit—that’s a pink-centered medium rare, folks—followed by a 3-minute rest before serving. This wasn’t always the case: Prior to 2011, the typical recommendation was 15 degrees higher. (Ground pork, however, should still be cooked to 160.) What changed?

“Meat generally continues to cook even after it’s removed from a heat source so this just acknowledges that,” Kevin Waetke, vice president of strategic communication for the National Pork Board, tells The Takeout. “If you cook it until it’s gray or white on the heat, and then you remove it, then it’s going to continue to cook until it’s a dry and leathery. And no one wants that.”

Graphic: National Pork Board

Research in the early part of this decade found that, following a 3-minute rest, pork cooked to 145 degrees is safe to eat. Since most Americans’ food realistically does sit for at least three minutes before they eat it, this became the new industry standard.

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But what about trichinosis and other nasty illnesses that can come from undercooked meat?

“Gone are the days of foodborne pathogens that did require a more thorough cooking. Back in the 1930 and 1940s, trichinosis was an important food safety factor, but that’s gone, essentially, from the food system,” Waetke says.

That’s because most American pork since the 1990s is raised indoors rather than in pastures. While grass and outdoor pens might sound idyllic, from a food-safety standpoint, pork is much more likely to contain trichinosis when pigs are raised outside, Waetke says. Concrete floors with proper bedding has led to increased “biosecurity,” as he puts it, compared to dirt pastures.

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“Where that stigma comes from, why people are afraid of that pink, I think it’s a very outdated idea. With more advances in how animals are kept and treated and fed especially, that’s why we’re able to now feel more comfortable eating pork less than really well done,” Joe Magnanelli, executive chef of San Diego’s Urban Kitchen Group, tells The Takeout. “The pigs that we use, they come from a co-op of farms called Salmon Creek Farms. They’re all the same breed, all given the same wheat and barley diet, kept in sanitary conditions, so we can be confident in that.”

His restaurants’ servers ask guests how they’d prefer their pork chops cooked; if they defer to the kitchen, Manganelli says he’ll mostly cook chops to medium or just above.

“I think our clientele are getting more educated on this, too.”

Chefs have long been onboard with the less-done end of the pork spectrum. The National Pork Board’s announcement of the new pork-temperature guidelines in 2011 includes a quote from one Mr. Guy Fieri, who says: “It’s great news that home cooks can now feel confident to enjoy medium-rare pork, like they do with other meats. The foodservice industry has been following this pork cooking standard for nearly 10 years.”

One group, however, remains stubbornly behind the times.

“We’re doing a lot of education with producers of meat thermometers,” Waetke says. “We need to get meat thermometers’ [guidelines] changed to that 145.”

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