Baayee pfp

Baayee

@baayee

94 Following
39 Followers
Baayee pfp
Baayee
@baayee
I think these two weeks will be the bottom. Darkness before dawn
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
If there is a promise from the team to hold special seasons and let people claim token with points in maybe half a year, I can accept it
0 reply
0 recast
2 reactions
Baayee pfp
Baayee
@baayee
Buy the bottom mate, once in a lifetime opportunity
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
Text or voice call?
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
A gamified, unicorn themed GUI / mini app on Telegram, maybe like TravelFrog or even Catizen. Get viral. Gamers enjoy the game but farm from a small token pool. App users use the main app, maybe from a TV or PC inside the game, and get rewarded from the main pool as usual. Cred passes and Up NFTs improve both pool outputs significantly. It's fine to have farmers here, the key is to raise their farming cost. Learn from Catizen - their airdrop was pay-to-earn: more payment, more drop. No free lunch whatsoever.
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
The current point rewards (by phaving) favor trending creators, too many or too few phaves result in little rewards. Those in the middle get much more. You will see that when you start phaving. And 80% points goes to the users, creators get only 20%. If they continue a similar logic in creator staking, such monopoly won't happen.
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
That seems like a promising feature as a social app. Good creators and sharp stakers get more tokens and are hence motivated.
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
Think they will open token delegation to creators soon, which helps improve creator and staker's multiplier. It's in their fact sheet.
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
$SOCIAL to the moon!
0 reply
0 recast
2 reactions
OSN pfp
OSN
@osn
I don’t know about you guys, but I’m really excited about how my week has begun. I am grateful for every chance to grow my account a little more. Big thanks to @phaverapp team for the opportunity! Congratulations to all of you who revealed today their Cred Passes.🎉
0 reply
0 recast
17 reactions
Baayee pfp
Baayee
@baayee
El Salvador’s national dish is so wildly popular, it has its own day of celebration. Pupusa is a thick griddle cake or flatbread that’s traditionally made with cornmeal or rice flour and stuffed with all kinds of delicious ingredients, from cheese to refried beans and chicharrón (fried pork belly). Crispy on the outside and soft and doughy on the inside, it's utterly moreish and readily available from street stalls, carts and restaurants all over El Salvador. You’ll usually find them served with curtido (a pickled cabbage slaw) and salsa to cut through the richness.
0 reply
0 recast
2 reactions
Baayee pfp
Baayee
@baayee
The unofficial national dish of Malaysia, nasi lemak can be found everywhere in the country, from upscale restaurants to street food sellers. It consists of rice cooked in coconut milk until fluffy and creamy, often with aromatics such as pandan leaves, bay leaves, lemongrass, ginger and garlic. On the side, you’ll find all kinds of savoury, salty and spicy accompaniments, from crispy fried anchovies and fiery sambal to roasted peanuts and deep-fried fish or chicken wings.
0 reply
0 recast
2 reactions
Baayee pfp
Baayee
@baayee
These thin and crispy pancakes are one of the world’s tastiest breakfast dishes, popular all over Sri Lanka and beyond. Hoppers are named for the pan that gives them their form, and consist of a paper-thin, crêpe-like bowl made from rice batter and coconut milk. While there are several styles, including sweet varieties, they’re most commonly made with an egg delicately cradled inside the batter, served with tasty toppings such as spicy chutney, zesty sambals or creamy dahl.
0 reply
0 recast
2 reactions
Baayee pfp
Baayee
@baayee
One of the defining characteristics of adobo – a marinated meat dish that’s utterly adored across Filipino society – is its versatility. While the base ingredients of vinegar, soy sauce, garlic and spices remain constant, there are countless variations throughout the country, with each region (and individual family) putting its own twist on the dish. Adobo is traditionally made with chicken, pork or beef, but some variations also include coconut milk, potatoes, hard-boiled eggs or seafood.
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
Singapore’s wildly popular national dish is a riff on traditional Hainanese chicken rice from southern China, but has developed its own unique flavour profile and presentation. An ubiquitous sight in hawker centres across Singapore, this simple but sublime comfort food consists of chicken poached at a low temperature to ensure it remains tender and juicy. It’s served with fragrant rice cooked in chicken broth and aromatics, and is typically accompanied with a trio of condiments: chilli sauce, ginger paste and dark soy sauce.
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
Despite the name, this popular South African food has nothing to do with rabbits! Bunny chow is, in fact, a dish consisting of a hollowed-out bread roll or loaf filled with either meat or vegetable curry, sometimes with added chickpeas or potatoes. It originated in Durban's Indian community in the 1940s, and is now a well-loved street food across the country.
0 reply
0 recast
3 reactions
Baayee pfp
Baayee
@baayee
A meaty rice dish, plov comes in more than 60 varieties and is one of Uzbek cuisine's most beloved staples. These days, it's usually made by layering up a base of eggs, flour, butter and yogurt with steamed long grain rice, then adding toppings like meat, dried fruit, fresh herbs, fish, vegetables and spices. However, in its most basic form, plov is simply rice with onions, carrots and a meat like mutton or lamb – and its history can be traced back more than 1,000 years.
0 reply
0 recast
0 reaction
Baayee pfp
Baayee
@baayee
Typically made with beetroot, cabbage, carrots, onions and potatoes, borscht – or beetroot soup – is a warming, hearty Ukrainian dish that's popular throughout Eastern Europe. Simmered slowly, this deep-red delight is packed with flavour. In restaurants, it usually comes served with a tablespoon of sour cream, with small garlic bread buns called pampushky on the side.
0 reply
0 recast
3 reactions
Baayee pfp
Baayee
@baayee
Mole, pronounced ‘moh-lay’, is a rich and complex sauce that’s an integral part of Mexican cuisine. It has a deep cultural significance and is often served during special occasions and celebrations. Mole is characterised by its thick consistency and the intricate blend of ingredients used to make it, including various chillies, spices, nuts, seeds, fruits and (sometimes) chocolate. There are many different regional varieties, including dark and spicy mole Poblano and mole Negro, which is particularly rich and smoky. The sauce is fabulous with all kinds of meat and poultry, as well as in enchiladas, burritos and tacos.
0 reply
0 recast
2 reactions
Baayee pfp
Baayee
@baayee
A kind of Chilean shepherd’s pie, pastel de choclo – literally 'corn pie' – is a popular comfort food combining influences from both native Chileans (corn) and Spanish conquistadors (ground beef). The base of beef, onions, olives and hard-boiled eggs gets a sweet kick from the addition of raisins, in a way that’s typical of South American cooking.
0 reply
0 recast
3 reactions