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      "body": "Congratulations @artistandchef! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@artistandchef/birthday3.png</td><td>Happy Birthday! - You are on the Steem blockchain for 3 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@artistandchef) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=artistandchef)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "body": "Good post. I was about to post a similair thread. Investing in cryptos is still a risky thing. We do need more indept investment analysis.  I found this great website: https://www.coincheckup.com The site is my go to place for  crypto investment analaysis and indepth coin research.  Check for example:  https://www.coincheckup.com/coins/Gulden#analysis For a complete Gulden Detailed report",
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      "body": "Hi! I am a content-detection robot. I found similar content that readers might be interested in:\nhttps://bitcointalk.org/index.php?topic=1655931.msg16642136",
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      "title": "NLG coins lost, NLG not interested. Anybody else had an issue?",
      "body": "<html>\n<p>NLG coin have hacked there own long term holders and back packers. You &nbsp;may ask me how we have come to such an allegation but I urge you to read &nbsp;on. We are not trolls but and are nothing else except for true crypto &nbsp;junkies who are fascinated the technology. These are based on findings &nbsp;of our experience over the entirety of the journey. In 2014 we read &nbsp;about NLG and found it to be a very interesting and innovative coin&gt; &nbsp;we chucked a couple of mhs at it and timed the launch perfectly. We held &nbsp;since then and in the winter of 2014 we bought more coins to make a &nbsp;total of 101k coins. We then payed these funds from bitter to our NLG &nbsp;wallet, we then encrypted with a strong password and saved the &nbsp;wallet.dat file to usb, deleted the wallet as we were selling our miners &nbsp;on due to decrease in profitability and stored the files cold.<br>\n</p>\n<p>Over &nbsp;the last couple of years we have kept an eye on NLG and have thought &nbsp;that our coins are safe in stored cold on a usb sticks no probs, right?? &nbsp;<br>\n</p>\n<p>October 2016 we checked coin market cap and saw the rise of NLG &nbsp;and we decided now would be time to get the coins from our wallet only &nbsp;to discover a balance stating 0.00 NLG. Not to mention but we were &nbsp;shocked with what and how it had happened. The wallet was safe, It was &nbsp;encrypted, locked. surly you can only get coins if you know the pass. &nbsp;Maybe someone did get lucky and managed to compromise us but then how, &nbsp;other things would be gone we have some select passwords and that &nbsp;particular wallet password leads to exchanges and some online wallets so &nbsp;why was that not compromised?? <br>\n</p>\n<p>How is it even possible to get these coins out of the wallet when it is encrypted and to transfer them else where?<br>\n</p>\n<p>We &nbsp;contacted Gulden (NLG) immediately and they have said its impossible &nbsp;and that I must have been compromised. We decided to take a look around &nbsp;our selves and have indeed come up with some very significant findings &nbsp;including ann threads, email messages, where the coins have moved to &nbsp;from our wallet and the fact that there is something very fishy going on &nbsp;somewhere. Just say the fact that our coins are in an NLG users wallet &nbsp;and he has 2 million others also with a steady flow of transactions &nbsp;leading to this wallet. <br>\n</p>\n<p>Please see our second email correspondences with the NLG contact below.<br>\n</p>\n<p>“Dear XXX,<br>\n&nbsp;</p>\n<p>thx for your mail. Here I explain you exact the problem and what happened.<br>\nMy wallet id is: &nbsp;GJ1qYNciXh1UF3vgFLbFYXcymZzKhoQNWw &nbsp; &nbsp;<br>\n</p>\n<p>For &nbsp;this account i have the wallet.dat and the password because it is &nbsp;encrypted. So i can guarantee that i am the owner oft he wallet.<br>\n</p>\n<p>On &nbsp;date 21.01.2015 there were 101,605.00 Gulden sent to the Wallet &nbsp;GP9aAx4kfdusjHDU3Mznp65kDZDgUPKywK &nbsp; &nbsp;with the TixId: &nbsp;16e8bf14cb5b65ed8c52e16a79cd8b9d319f4b2919e1f78b5c29186de2b81da5<br>\n</p>\n<p>Then &nbsp;a few hours later the same amount was sent to another wallet &nbsp; &nbsp;GcNV3THUnSHQkeTxgfNBLbFS4UasoG3RF6 &nbsp; &nbsp; &nbsp;with the TixId: &nbsp;c15c3cc6bb4aeb7fefbf33a4922ca6045450685747e2774dfa0c709266fb8842<br>\n</p>\n<p>Then &nbsp;two days later the same amount was sent to another wallet &nbsp; &nbsp;GZxv6W747MWN2X2vBJJwDxdSd2NdFSrumu &nbsp; with the TixId: &nbsp;bad07bb911b59c7cfcae81fcf2a376ad7adcfe597c40ec5e8f5d6113a1fab4f8<br>\n</p>\n<p>This &nbsp;account is very active since some years. Also today it has already 12 &nbsp;Transactions. The account receives a amount of x and then few minutes &nbsp;later it sends same amount x to another account. In the history i also &nbsp;found the transaction which came from the last wallet where are also my &nbsp;Gulden inside: <br>\n</p>\n<p>Friday, January 23, 2015 7:18:59 PM &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;189,423 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;bad07bb911b59c7cfcae81fcf2a376ad7adcfe597c40ec5e8f5d6113a1fab4f8 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp;+140,282.23601077 / $4,288.433<br>\n</p>\n<p>A few Minutes later the same amount was sent to another account: <br>\n</p>\n<p>Friday, &nbsp;January 23, 2015 7:31:16 PM &nbsp; &nbsp; &nbsp;189,427 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;39e6967d8d493a62855da508436ad6a811fd4be5e761eb53ba6a193c5b2683ed &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp;-140,282.23601077 / $-4,288.433<br>\n</p>\n<p>Now it is on the account GWYD3m1hQDcqG6MK6Mc4iV72JCw8UwoQFF<br>\n</p>\n<p>There &nbsp;are 2 million Gulden inside that particular wallet. Last transaction &nbsp;was Sunday, February 14, 2016 8:56:43 AM and the one before Wednesday, &nbsp;February 25, 2015 11:57:02 AM<br>\n&nbsp;</p>\n<p>Looks like a hacker is collecting &nbsp;since over 1 year coins and save them all in different wallets with 2 &nbsp;milliono gulden inside. Also he is active right now.<br>\n&nbsp;</p>\n<p>Would be &nbsp;really great if you can help me. I am long term since a long time and &nbsp;mined them all. Would be really annoying if I lost them. Also my wallet &nbsp;was encrypted. So i was thinking i am safe!!!<br>\n&nbsp;</p>\n<p>Thx a lot and have a nice day!<br>\n&nbsp;</p>\n<p>Best regards”<br>\n</p>\n<p>Conclusion of discussion with NLG emails are on hand if anybody wishes screenshots I have them all.<br>\n</p>\n<p>So &nbsp;if you have now followed the the message and may have checked the &nbsp;addresses you can follow exactly where the coins have gone. With the &nbsp;fact that there is proof of coins moving around from an encrypted wallet &nbsp;to some wallet out there is apparently impossible and NLG have &nbsp;basically sworn to that fact that it is 1 “impossible to hack an &nbsp;encrypted wallet” and 2. “there is no hacker and this account has &nbsp;nothing to do with our missing coins”. Not only have NLG been &nbsp;irresponsible but they are totally lying to the face of 2 guys who are &nbsp;not some rookies and I m sure many others. <br>\n</p>\n<p>To try to find out &nbsp;more information we have taken the time to look through almost every &nbsp;single page of the NLG ann threads new and old to try and find &nbsp;something. Our findings have been absolutely remarkable with the below &nbsp;screenshots I would like to show these findings with absolute proof of &nbsp;what is probably a couple of hundred wallets having been hacked and a &nbsp;company who has the responsibility to its users to keep them safe and &nbsp;all they are doing is shrugging their shoulders. <br>\n</p>\n<p>With &nbsp;the point of this I wish all people who have had posts deleted, coins &nbsp;stolen, have had contact with gulden and have been shrugged off by them &nbsp;to come forward with there issues. We are taking this to the press.</p>\n</html>",
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      "author": "artistandchef",
      "permlink": "hello-steem-it-i-am-a-chef-and-i-would-like-to-help-you-learn-or-improve-your-cooking-skills-lesson-1-choosing-your-steak",
      "title": "Hello Steem it I am a chef and I would like to help you learn or improve your cooking skills. Lesson 1 Choosing your steak.",
      "body": "<html>\n<p>&lt;iframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D10153613245923374%26set%3Da.10150471829473374.381297.715843373%26type%3D3&amp;width=500\" width=\"500\" height=\"338\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowTransparency=\"true\"&gt;&lt;/iframe&gt;</p>\n<h1>Hello Steemit friends I am a chef and I would like to help you learn or improve your cooking skills. Today in lesson 1 from 5 I would like to share the methods behind a perfect pink steak at home, for friends, at a dinner party or for your loved one!&nbsp;</h1>\n<h3>I hope You enjoy and please leave me any feedback or wishes for what classes you may like me to put up.</h3>\n<p><br></p>\n<p>So cooking a perfect steak it all about temperature control, feel and calmness. We are going to look at the following topics with in this class</p>\n<ol>\n  <li>What kind of meat to choose.</li>\n  <li>What equipment to use.</li>\n  <li>How to prepare the steak for frying.</li>\n  <li>The cooking and resting procedure.</li>\n  <li>The eating bit.</li>\n</ol>\n<p><br></p>\n<h2>What kind of meat to choose.</h2>\n<p>As you may be aware there is a whole array of meat to choose from some of these may be grass fed or grain fed. The aging styles could be dry aged, wet aged or salt aged. I will briefly explain each of these below.</p>\n<p><strong>Grain fed:</strong> Generally the cow is only fed grain normally of a soy or corn base. This feed helps too rapidly plump up the cow. Whilst certain grain fed beef such as Omaha beef are very tasty I have not tasted that many.</p>\n<p><strong>Grass Fed:</strong> This cow would be able to move freely on luscious pasture being able to select and eat that the cow such loves. Cows love clover and when the cow is eating what it loves this can only means that it is happy. That will reflect in the flavor and nutrient levels of the meat. This variation is though slightly more pricey but sure as hell worth it.</p>\n<p><strong>Dry Aging: </strong>This involves preparing the cow after slaughter the cow will be hung as a 1/2 or 1/4 cuts &nbsp;for roughly 21 days in a large refrigerated room. After this period they will be broken down in to there various cuts. Some parts will be minced, roasted, rolled etc but some or most of the steak cuts will be further aged for up to 48 days or even 96 day is becoming popular though this meat is extremely rich.</p>\n<p><strong>Wet Aging: </strong>After the slaughter process the cuts will all be prepared to the cuts and will be vacuum packed and refrigerated. This meat will then be aged in the bags and will not dry out or lose any weight. This is there for a preferred method for large scale producers. One of the advantages with wet aging is it can in mature whilst being transported.</p>\n<p><strong>Salt dry aging: </strong>This is a very similar procedure to dry aging but the butcher will utilize Himalayan salt plates to further assist with keeping the air dry.&nbsp;</p>\n<p>When you are looking for a steak you should look for signs of marbling. Marbling is an even distribution of fat that runs through the meat giving it a marble effect. The bonus of marbling is that when you fry the meat this fat dissolves and liquefies thus aiding the steak during the cooking process.&nbsp;</p>\n<p>The color of the meat should be reddish and appealing. If it the meat is dark brownish or looks dry then this is not so good and can effect the end product in a serious way.</p>\n<h1>The steak list.</h1>\n<ul>\n  <li>rib eye</li>\n  <li>sirloin</li>\n  <li>rump</li>\n  <li>tomahawk</li>\n  <li>fillet</li>\n  <li>chateau</li>\n  <li>porthouse</li>\n  <li>flat iron</li>\n  <li>bavette</li>\n  <li>flank</li>\n</ul>\n<p>The list goes on but those listed above are the most common in UK.</p>\n<p>My personal favorites are porterhouse, rib eye on the bone and bavette as I feel that these particular cuts each have there own personalities. A Rib eye has all those delicious sections, the porter house is basically a cross cut and the rib on the bone has the delicious rib cap the gold and butchers butter of any good meat counter!</p>\n<p><strong>Thanks for reading.</strong></p>\n<p>In my next post I will be putting a rib eye to the test. I hope you join me for that and feel free to comment below.</p>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n</html>",
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      "body": "Chefs are indeed a very rare breed. I joined the ranks of the kitchen 15 years ago and still have a raging passion for my job even though I have moved across so many sections, areas, lines, kitchens, operations and countries. So why and how do us chefs do what we do? We Put our bodies through long hard shifts in hot heated and fast services. You may very well ask that and move straight to the normal stereotype of all chefs being alcoholics, junkies, hooligans and bad tempered. I though ask you to think again because to be quit honest with you the kitchen rocks and it definitely is a rewarding place to be.\n\nI am in this industry for my love of the technical side, the well planned logistical element of commanding a kitchen that is pumping 900 covers a day in a very tricky environment over 30 floors up from ground level. When you are getting it right table after table its the nicest feeling in the world. The things that never change will and will always be the long lasting rivalry between floor and kitchen always being able to get one over the floor in a nice political way is awesome. In my kitchen we do not shout or insult each other, we do not throw things in an angry manor at each other or burn each other with scalding hot pans. All I ask for in a kitchen is pure concentration, communication and PASSION. Passion is the most important ingredient to being a chef but this is in my opinion also the same in other careers, you need to choose what you want, then embrace this passion and devote yourself to achieving the success in what you have chosen. This of course by all means is not easy, I have had to bite my tongue, reign in my ego, remove all of the chips from my shoulders and have had to learn skill of leaving any private life baggage at the door. \n\nI stumbled into the kitchen in march 2001 and was a KP (kitchen porter) in a pub that would do up to 150 covers on a Friday, Saturday and Sunday. Monday to Thursday would be fairly quiet, Tuesdays, Saturdays and Sundays were the ones I hated the most. You may think that if there are a few days of a working week that were horrible why do it? Well back then I did not see it in the same way and I am now writing this in hindsight so please stick with me. Tuesdays, they were horrible, it was weekly pension day and special OAP offers, they flooded in check after check of fish n chips, pie and chips, rissoles and the head chef, what a dick he was. He was your typical bully somebody who would show off, put you down and would set you up as the clown for his amusement. I worked there for 6 months roughly and one Tuesday I came to work and had been changing the fryer oil. When you open an oil drum they have a plastic pull ring under the cap and sometimes they break and that happened to me on that tuesday. I asked the chef how to open it up he of course made a tit of me by saying how stupid am I and ranted on as usual. He then asked me in front of the sous chef, junior sous chef, chef de partie and a couple of restaurant staff what I aspired to be later in life. I answered that working in the savoy would be amazing, or in a michelin restaurant and that I dreamt of learning how to cook amazing food. He pursued to inform me in front of the to for mentioned people present that I would aspire to nothing, I was useless and would never be able to achieve any of my dreams. I was laughed at deeply though I did not say anything. My only reaction was to turn around clean my knives, pack my knives and roll them up. I proceeded to remove my apron. I turned around and said “watch me” I proceeded out of the door into the unkown. Would I ever cook or step foot in a kitchen again?\n\nThe morning after my head was hurting, my mouth was dry and vague memories of the night before appeared. I had to drag myself out of bed to find a new job in a kitchen to prove my haters so I got dressed and whilst I was brushing my teeth I had an Idea. There was a pub near by just a stones throw away from the old place where I had been working so I jumped on the bike and pedalled the five miles to the place. As it turned out they weren’t a pub at all but a restaurant which had four little rooms of say 40 pax, a bar with space for another 30 pax and 2 ensuite bedrooms with a semi detached apartment. The interior was modern in the bar, the restaurant rooms were cozy with 2 being like a hunters lodge and the other one of them was a conservatory. There was also a small terrace for summer which had an additional 10 covers. The head chef was great, I explained to him the story of what had happened and asked if there was a possibility of a job. We had an interview and a nice chat about food, cooking, his journey and my journey. The chat was concluded by him asking me if I had a passion for food. At first was not sure, is this a trick question or a joke, so I nervously answered yes of course and was then told to come back tomorrow for a trial. I was chuffed, I had a job interview the day after walking out from another to somewhere where I hoped I could learn from a chef who had been working in 5* hotels as an executive chef.\n\nI woke up the next day, packed my whites, my knives and my birkies jumped on my bike and powered my way off to my new place. I arrived 10 minutes early so had got changed and was in the kitchen bang on 9 with crisp whites and knives good enough to shave with. I was shown around. The kitchen was very small with a small 2x4 m island in the middle. On one wall was a 6 burner range, a salamander, under counter oven and small fryer. Opposite to that on the other side of the island was a cold section fitted also with a small fryer and small oven for some hot starters. I was kind of crazy the flow, the waitress would come in read the cheque, stick it to the wall and leave. The chefs would make it ring a bell and that was it. No talking, no shouting, they just did it. My first jobs were to prep some dover sole, it was a magnificent fish fresh of of the Milford Haven trawler, rigour mortis was still fairly present an I could swear some of it was still twitching. The lobsters they had there were huge, I swear that i could probably have ridden rodeo on one of them it was that big. This is it thought, this is what its about. I was for the first time in my life enjoying the kitchen, I was loving it. After lunch service I had a chat with the chef, he said I was doing well, he could see that I had a passion for food and that my skills were also pretty ok and then offered me the job. I of course accepted. Now I felt as if I was read to learn how to be a chef.\n\nTo be continued!\n\nJoin me soon for Part 2 of On the line a chefs path.",
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