| Pages: 1 :: [one page] |
| Author |
Thread Statistics | Show CCP posts - 1 post(s) |
Wowski
KiLo.
23
   |
Posted - 2013.08.08 10:33:00 -
[1] - Quote
I have discovered a bug  |
Arkena Wyrnspire
Turalyon 514
2411
|
Posted - 2013.08.08 10:34:00 -
[2] - Quote
So? |
ChromeBreaker
SVER True Blood
995
|
Posted - 2013.08.08 10:36:00 -
[3] - Quote
I too have found a bug... its an irritating little forum poster whos going to be locked for lack of content...  |
Wowski
KiLo.
23
|
Posted - 2013.08.08 10:37:00 -
[4] - Quote
I will give you a hint, 1 step forward, two steps back. Am I getting anywhere, Oh yes.. I am! |
Rogue Saint
Science For Death
The Shadow Eclipse
91
|
Posted - 2013.08.08 10:40:00 -
[5] - Quote
Careful, exploiting a bug can cause headache, nausea, and oh banning. |
Wowski
KiLo.
23
|
Posted - 2013.08.08 10:41:00 -
[6] - Quote
Unfortunately, It is a bug that you cannot exploit willingly. The only way to not exploit, would be to stop playing... |
ladwar
Dead Six Initiative
Lokun Listamenn
1078
|
Posted - 2013.08.08 10:43:00 -
[7] - Quote
dear lord don't tell me another AFK thread
*sigh* |
Panther Alpha
DarkWingsss
890
|
Posted - 2013.08.08 10:43:00 -
[8] - Quote
I think the way it works, is that if you find a bug you suppose to report it.. not try to exploit it... |
Wowski
KiLo.
23
|
Posted - 2013.08.08 10:45:00 -
[9] - Quote
But the philosophical question is, is not reporting exploiting? |
ChromeBreaker
SVER True Blood
996
|
Posted - 2013.08.08 10:46:00 -
[10] - Quote
This is now a thread about Bacon...
Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork,[1] except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Uncooked pork belly bacon strips.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and cognate with the Old French bacon.[2]
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavour. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".[3] Such use is common in areas with significant Jewish and Muslim populations.[4] The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon may be treated to prevent trichinosis,[5] caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[6]
Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilise colour. Flavourings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.
Contents |
ladwar
Dead Six Initiative
Lokun Listamenn
1078
|
Posted - 2013.08.08 10:46:00 -
[11] - Quote
Wowski wrote:But the philosophical question is, is not reporting exploiting?
yes. |
Iron Wolf Saber
Den of Swords
7057
|
Posted - 2013.08.08 10:46:00 -
[12] - Quote
Wowski wrote:But the philosophical question is, is not reporting exploiting?
In a black/white world.
Yes its an exploit. |
Wowski
KiLo.
23
|
Posted - 2013.08.08 10:52:00 -
[13] - Quote
So by doing nothing, I am exploiting. I think I like the bacon logic.
|
ChromeBreaker
SVER True Blood
998
|
Posted - 2013.08.08 10:54:00 -
[14] - Quote
Wowski wrote:So by doing nothing, I am exploiting. I think I like the bacon logic.
If there really is a bug and you are taking advantage of it without reporting it... then yes |
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CCP Logibro
C C P
C C P Alliance
318
|
Posted - 2013.08.08 10:57:00 -
[15] - Quote
Locked for lack of content. If you have found a bug, please report it. Additionally, exploiting a bug will result in action from the GMs.
CCP Logibro // EVE Universe Community Team // Distributor of Nanites // Patron Saint of Logistics
@CCP_Logibro |
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