Not just any colours but the ones of the German deck: Diamonds are orange because bells are orange, and spades are green because leaves are green. Also spades and leaves look almost identical anyway. Hearts are the same, and acorns become clubs.
And just to be pedantic: It's not the "tournament deck", it's specifically the tournament deck for Skat, adopted when the East and German leagues reunified to avoid confusion. You'll be hard-pressed to get your hands on a 6 or below in those colours because Skat uses 32 cards.
You need yoghurt, the heavy stuff with 10% fat, olive oil, garlic, cucumber, pepper, and salt. Nothing else. No, no dill, no mint (WTF?), no nothing.
Julienne the cucumber. Very fine is better than fine as long as you're not producing mush. Salt it, let it stand for 10 minutes, then squeeze dry, toss the water. Add yoghurt, should be about two to three parts of yoghurt for one part cucumbers, by volume, don't sweat it. Take about a clove for 500g of yoghurt (that's a clove, not a bulb, yes it's quite little, but it's raw and it's going to infuse), surgically remove the sprout (that's where the nasty stuff is in garlic), chop finely. I said chop, not squeeze, yes it makes a difference. Add with pepper and salt and some olive oil, put in the fridge for at least one hour better a day, well covered (closed container is good, cling film if you have to), mix again and do final taste and consistency adjustment with pepper, salt and olive oil. Pepper should be subtle AF, supporting the garlic, not supplanting it.
...it's absolutely fine to do other yoghurt sauces and in fact in Germany you'll see three or four at any Döner shop, but don't call the non-tsasiki tsatsiki, please. If you want a herb sauce, call it herb sauce. There's no herbs in tsatsiki. (Sauces differ regionally in Germany -- there's always going to be tsatsiki, around here you also generally get curry, hot or mild, as well as cocktail sauce (no, not mayo based, it's still yoghurt)).
Döner Kebab in bread is a much more recent invention than the same thing on a plate. Traditionally you'd get rice dunno how it's in Turkey but in Germany there's generally a choice of rice or fries.
Thus what you're looking at is a Dönerteller mit Pommes, arguably a very sorry one. Technically the salad is present, in practice, no, salad generally consists of more than just onion. You can order "Nur Zwiebel" instead of "Mit Alles" but they're going to feel sorry for you.
The whole of Jutland is basically one big aquifer. The good news is that Sweden and Norway are nearby, there's already plenty of HVDC capacity to send Danish and Schleswig-Holstein wind into their hydro storage. Which is also the bad news the capacity is basically tapped out.
Zero loss is not necessary in practice. Those coal plant upgrade kits use graphite blocks with embedded pipes and heating elements wrapped in absolutely bonkers isolation, all in a shipping container. Produce 700C steam. Self-discharge comparable to chemical batteries.
If you want scalable zero-loss storage because you want to store energy on a seasonal scale, or for long-distance transportation, the best solution should be to eat some conversion loss in the beginning. Ammonia, ethanol, suchlike, it'd be nice to have something that's not toxic but, well.
Oh: Zinc. People have been trying to make rechargeable zinc batteries for ages but it's just hard but there's another solution: Forego the recharging part and just throw the resultant zinc oxide back into an industrial refinery process. Works with pretty much any metal but zinc is convenient and we already have tons of infrastructure. To make the stuff zero-loss simply make sure to keep the zinc away from oxygen... which is easy as zinc oxide forms a protective coat so even though it oxidises quite quickly it also quickly stops doing that. Just like aluminium.
Muss ja nichts falsch dran sein. Traditionell sind in Italien Eiernudeln frisch aber auch da gibt's die getrocknet im Supermarkt.
Wer einen Netto (ohne Hund) in der Nähe hat der kann mal deren Tagliatelle ausprobieren, die die durch Bronzeformen gedrückt wurden. Ist so ein schönes Zwischending: Weder Teflonglatt noch sauteuer weil irgendein Fanatiker jedes Weizenkorn mit der Hand ausliest.
Blender changed it to just start typing one or two minor versions ago. There's certainly stuff I have no idea how to find in the menus because F3 is way more convenient than remembering things (just be aware that you still need to be in the right mode for stuff to show up).
Das eigentliche Verbrechen ist Tomatensauce Bolognese zu nennen. Die Hackfleischeinlage tut's dann auch nicht mehr, das Original ist ein Ragout und Tomate ist absolut optional.
Italiener kippen übrigens auch Ei in Nudeln, und nicht nur in Tirol, und auch in Tagliatelle (gibt's standardmäßig zum Ragout). Das ist alles eher ein Dialektkontinuum.
Was Bologneserezept angeht: Versuch's mal mit Suppenfleisch, welches Tier auch immer und gerne gemischt (es geht hier um Resteverwertung), in Scheiben geschnitten (ca. 5-10mm), dazu gewichtsmäßig die gleiche Menge Wein (Rot, Halbtrocken weil Gerbstoffe, nicht zu sauer), Suppengemüse (oder halt Soffritto is eh das gleiche), klein genug gehäckselt dass es zerkocht, ein paar Stunden oder im Schnellkochtopf die Hälfte köcheln lassen, Fleisch rausfischen, mit Gabeln zerreißen, wieder rein, nochmal gerne ne Stunde reduzieren, am Ende eingeweichte Gelatine dazu, Endresultat sollte so in Richtung Demiglace mit Zeug drin gehen. Säuregehalt am Ende mit Tomatenmark einstellen -- oder halt nicht, wenn's so schon passt. Wenn die Scheiben dicker sind gibt's zu lange Fasern, Gelatine könnte man auch aus Knochen bekommen (auch Geschmack) aber dann hat man's auch mit Splittern zu tun. Portionsweise einfrieren (es gibt da so genial große Eiswürfelformen)
So eine Portion laesst sich wunderbar in der Pfanne auftauen, klassische Technik mit Nudelwasser usw. Klassisch wie gesagt mit Tagliatelle, schimpft sich in Bologna dann Tagliatelle al Ragù, Fusilli passen auch gut und ja Spätzle gehen auch würde ich jetzt aber als suboptimal ansehen aber vielleicht mögen einige die Konsistenz. Farfalle hab ich auch schon gehört aber mit denen stehe ich auf Kriegsfuß weil al dente ist bei denen unmöglich. Packung Buttergemüse dazu geht auch gut um etwas frisches Gemüse dabei zu haben.
BR will only be German, Bavarians barely speak German they certainly won't do English. The arte doc is produced by the BR, same author, it definitely contains earlier material dunno if that's the one I watched, it's kinda unlikely because I don't tend to watch BR, but it might've made its way to the ARD. Also I think the one I watched before was only a month or two after the start of the "three day operation".
...which is all to say seems like there's a BR journalist hanging out in Würzburg (which is in Bavaria) churning out documentaries about the community.
Erm... Katherine II invited Germans to settle in Russia because it was too darn empty, noticable migration between ~1750 and 1850, other migration periods, settling in various areas, Soviet Union happened, WWII happened, Germany offered everyone considered German by the Soviets/Soviet-aligned countries, or living there and being sufficiently connected to German culture, a passport.
Even though called "Russian-German" they're from all over the place, also Kazakhstan, also, of note, Ukraine. And Russia of course. Before the war they were a unified community (all, after all, spoke Russian), then suddenly it mattered where exactly they came from. This documentary is a recent snapshot of their community, there's an earlier one but it doesn't seem to be online any more (blame German public TV laws the private channels complained, court had to give them right, and the government so far hasn't fixed the situation).
Also, you need a supported card. I have a potato going by the name RX 5500, not on the supported list. I have the choice between three rocm versions:
An age-old prebuilt, generally works, occasionally crashes the graphics driver, unrecoverably so... Linux tries to re-initialise everything but that fails, it needs a proper reset. I do need to tell it to pretend I have a different card.
A custom-built one, which I fished out of a docker image I found on the net because I can't be arsed to build that behemoth. It's dog-slow, due to using all generic code and no specialised kernels.
A newer prebuilt, any. Works fine for some, or should I say, very few workloads (mostly just BLAS stuff), otherwise it simply hangs. Presumably because they updated the kernels and now they're using instructions that my card doesn't have.
#1 is what I'm actually using. I can deal with a random crash every other day to every other week or so.
It really would not take much work for them to have a fourth version: One that's not "supported-supported" but "we're making sure this things runs": Current rocm code, use kernels you write for other cards if they happen to work, generic code otherwise.
Seriously, rocm is making me consider Intel cards. Price/performance is decent, plenty of VRAM (at least for its class), and apparently their API support is actually great. I don't need cuda or rocm after all what I need is pytorch.
Die nach außen gerichteten Aggressionen gibt's auch bei Frauen, nennt sich Stutenbissigkeit, und bei Männern auch die Antriebslosigkeit, nennt sich burnout. Zugrunde liegen in allen vier Fällen idR Ohnmachtsgefühle irgendeiner Art: Das eigene Leben nicht so leben zu können dass es mit den eigenen Instinkten in Einklang steht.
Beides absolut unterdiagnostiziert weil's nicht dem Narrativ entspricht. Und auch wenn man's diagnostiziert gegen Kapitalismus gibt's halt keine Pillen. (Burnout mag man als "das wird doch diagnostiziert" ansehen wollen -- aber eben halt erst wenn Menschen erwerbsunfähig werden. Angefangen hat das normalerweise schon mindestens 10 Jahre früher).