v for frequency?

Yes. Inside our image processing is a huge set of acquired images that are cross-correlated in milliseconds. Tigers, bikinis, xor gates, thousands of symbols and printed words in various languages and fonts. We cross-correlate our realtime processes image to the tens of thousands of saved patterns, in milliseconds.

Some people never forget a face, and some faces are instantly recognized by a billion people. Face recognition is amazing, given that most people's faces have all the same parts in the same places.

That's impressive DSP.

Another stupid USA insult to poison a thoughtful discussion. Jerk.

There was once a project to design a bicycle that was unrideable. It turned out to be challenging.

An expert marksman at 1bout 12 feet. where delay to target is minimal.

I rest my case.

I don't think mots 'defenders of my home' or crims spend much time practising.

ChatGPT can do that -- and it only costs $700,000 per day.

Given the kills per shots fired the crims don't. As far as the defenders, roll the dice and find out.

Do you lack sexual desire?

Is it true some idiots think a billion is a million million?

Perhaps it's to do with sailors liking boys.

Funnily enough I just had some mature gouda, genuine Amsterdam stuff. But I don't like extra things in chesses, I like to taste the cheese.

They've got to as having a woman on board is bad luck.

Richest country in the world.....

I thought I was the only person in existance to be addicted to cottage cheese. There's only two brands here which taste any good. "Grahams" (Scottish) and some Polish brand I can't spell. They have something called "fat" which gives it texture and flavour. The low fat s**te everyone else makes may aswell be water.

At least in the US most of the manufacturers offer full fat (4%) along with the swill.

There was one brand that I preferred over the other offerings. My wife pointed out that it was the one that included carrageenan and that possibly could be what I was tasting. It seemed richer and creamier than the others.

We'll be even richer after we give the blacks 3 million apiece because their great, great, great grandfather was gainfully employed picking cotton.

I tried to buy margarine and came across a f***ed up EU directive. You can't sell it as margarine unless it's x% fat. FFS what else do you call it?

That is quite simply untrue.

I was laughed at when I managed to order a loaf of champagne in France.

Indeed. I assume that butter is an emulsion in any case.

I've discovered that the solution is to measure the sugar and marge into a largish Pyrex bowl and put it in the oven set low (70 C is about right) while I'm doing something else. After about 15 minutes the fat should be softened and almost liquid. I then take it out of the oven which I reset to the baking temperature (180 C).

I cream the sugar and fat together with a wooden spoon, then beat the egg gently in a small basin and gradually mix it in. Then I sieve the dry ingredients in and mix thoroughly. It is then in the right consistency to spoon into the paper cake cases without any need to add milk.

They never call margarine margarine. It's always just "spread". Searching supermarket websites for "margarine" finds it though.

They used to sell a low fat spread that was mostly water. OK on bread, but it disintegrated on toast or a jacket potato.

I buy "Anchor Spreadable" now. They're not allowed to call it butter, though it's half butter (the other half vegetable oil). Rather expensive, and, if you have a blender, I'm told you can make it yourself. It "spreads straight from the fridge" though, and it tastes good.