特朗普國情咨文報告事實查核：失業率、物價、戰爭調停及其它
Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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I'm not immune. I've been working on an extensible language-agnostic static analysis and refactoring tool for half a decade now. That's a mothlamp problem if I've ever seen one. My github account is littered with abandoned programming language implementations, parser generator frameworks, false starts at extensible autoformatters, and who knows what else. I think I've even got an async-await implementation in there somewhere. I've got the bug, and I fly toward the light.