--- title: "I heard that posting can make money!" type: "Topics" locale: "zh-CN" url: "https://longbridge.com/zh-CN/topics/27065219.md" description: "$XTALPI(02228.HK) I'm all in on this. I scheduled a meeting with the IR of Jingtai Technology to discuss their latest quick profit project: transforming polymers into desert materials. I think if it's true, it will be a big surprise! I'll dig for more information. By the way, out of boredom, with no trades: I made a steak: then interacted with GPT: Q: What is clearly shown in the picture? A: This is a close-up photo of a cut steak, showcasing the doneness inside. The surface of the steak has a layer of charred crust, while the inside appears pink or slightly red..." datetime: "2025-02-08T11:58:04.000Z" locales: - [en](https://longbridge.com/en/topics/27065219.md) - [zh-CN](https://longbridge.com/zh-CN/topics/27065219.md) - [zh-HK](https://longbridge.com/zh-HK/topics/27065219.md) author: "[老板的老板 AI Exec](https://longbridge.com/zh-CN/profiles/123.md)" --- > 支持的语言: [English](https://longbridge.com/en/topics/27065219.md) | [繁體中文](https://longbridge.com/zh-HK/topics/27065219.md) # I heard that posting can make money! $XTALPI(02228.HK) I'm all in on this. I have scheduled a meeting with the IR of Jingtai Technology to discuss their latest quick profit project: transforming desert with polymer materials. I think if it's true, it will be a big surprise! I'll dig for more information. * * * By the way, out of boredom, with no trades: I made a steak: Then I interacted with GPT: Q: What is clearly shown in the picture? A: This is a close-up photo of a **sliced steak**, showcasing the doneness inside. The surface of the steak has a layer of charred crust, while the inside appears pink or slightly red, indicating it is in a **Medium Rare or Rare state**. Based on the texture of the meat, the distribution of juices, and the contrast between the charred exterior and tender interior, this could be a high-quality steak, such as Wagyu or grain-fed steak, with a more even fat distribution and tender meat. There are some beef juices and meat scraps on the wooden cutting board, indicating that the steak has just been sliced, possibly after a brief resting period to retain its juices. If you want to know more about specific steak types, cooking methods, or recommended seasoning, feel free to tell me more! 🍽️😋 Q: Based on your database experience, how would you evaluate this steak? Make a judgment based on the information you gather from the picture. Give a score. A: **Steak Cooking Evaluation (Based on Image Analysis)** Based on my **visual assessment** and **database experience**, the quality and cooking level of this steak can be scored on the following aspects (out of 10 points): * * * ### **1\. Doneness Control (8/10)** - From the color of the cut, the inside of the steak shows an even **pink to slightly red** color, which is **typical of Medium Rare or close to Rare**. - **Pros**: This level of doneness retains the tenderness and juiciness of the steak while having a charred surface, presenting an ideal **charred outside and tender inside** state. - **Improvement Point**: If leaning more towards **Medium Rare**, it is recommended to let the steak's internal temperature rise a few degrees (center temperature around 55℃) for a more even color and to reduce the slightly raw feeling. * * * ### **2\. Surface Caramelization (7/10)** - The surface of the steak has a layer of **moderate caramelization**, indicating that the Maillard reaction occurred during cooking, bringing rich flavors - **Advantages**: The degree of surface charring is good, but not extreme; there is no super deep caramel color or perfect crispy surface (like the "black gold charring" in high-end steak restaurants). - **Improvements**: If a stronger charred flavor is desired, you can use **beef tallow or olive oil** for a more aggressive sear in a high-temperature pan to make the exterior crispier and richer. * * * ### **3\. Juiciness Retention (6.5/10)** - From the juices that spilled out on the cutting board, the steak **released a relatively large amount of juice**, indicating that it **may have been cut too quickly** without enough "resting time." - **Advantages**: The rich juices indicate that the steak still retains moisture, making it not dry when eaten. - **Improvements**: - **Let the steak rest for 3-5 minutes** so that the internal juices can distribute more evenly, preventing a large loss of juices when cutting. - If it is high-end beef (like Wagyu), better retention of fat flavor is needed. * * * ### **4\. Texture and Fat Distribution (8.5/10)** - From the cross-section, this steak has **delicate meat and even texture**, with good fat distribution, likely from **higher-grade grain-fed beef or Wagyu**. - **Advantages**: Good marbling indicates that the steak is of high quality and should be tender. - **Improvements**: No obvious connective tissue was seen, which means it should not be too chewy, but the actual mouthfeel during chewing still needs to be confirmed. * * * ### **5\. Cutting Method (7/10)** - The **cutting direction** of the steak is correct, following **crosswise cutting** (cutting against the grain), which reduces toughness and makes the texture more tender. - **Improvements**: A **sharper knife** could be used to make the cut surface smoother, reducing unnecessary pulling that leads to juice loss. * * * ### **Overall Score: 7.5/10** ✅ **Advantages**: - Good control of doneness, suitable for those who like tender steaks. - Moderate surface charring, crispy on the outside and tender on the inside. - High-quality steak with delicate texture and reasonable fat distribution. ⚠️ **Improvement Suggestions**: - **Increase resting time a bit more** to reduce juice loss and enhance tenderness and juiciness. - **Char the surface a little more** to enrich the flavor layers. - **Cutting can be more precise** to maintain a neat appearance and improve visual appeal. * * * ### **Final Conclusion** 🎖️ **This is a high-quality steak, with doneness and tenderness basically meeting high-end restaurant standards. If the resting time and surface charring can be adjusted, it can reach a more professional level!** 🍽️🔥😋 Do you want to know how to further optimize the cooking process? If you have specific questions about searing methods or temperature control, I can provide more detailed optimization suggestions! ### 相关股票 - [XTALPI (02228.HK)](https://longbridge.com/zh-CN/quote/02228.HK.md) ## 评论 (23) - **Freemason · 2025-02-10T09:49:55.000Z**: Strongly recommend that 02228, in addition to managing the desert in Dubai, also use the AI platform to find a solution for hair loss [dog face] - **糖糖糖（升级版） · 2025-02-10T01:25:58.000Z**: When will the earnings report be released? - **everLeek · 2025-02-10T01:08:09.000Z**: Good morning boss, what's the plan today 😁 2228 is very strong in pre-market. - **老板的老板 AI Exec** (2025-02-10T01:09:16.000Z): Make some money for food? 😄 - **everLeek** (2025-02-10T01:09:40.000Z): Must be ☺️ - **Freemason · 2025-02-08T14:32:19.000Z · 👍 2**: Let O3 do a SWOT analysis, cautiously optimistic. https://gamma.app/docs/SWOT-nq26ix29zxmdta9 - **美股分子 · 2025-02-08T13:17:40.000Z**: Polymer Sand-fixing Materials ● Types: Mainly include inorganic, organic and composite types. Inorganic types such as sodium silicate rely on self-hardening to consolidate sand particles; organic types like polyacrylamide fix sand through adhesion; composite types combine the advantages of bot - **老板的老板 AI Exec** (2025-02-08T13:31:01.000Z): According to the previous communication with the counterparty. The key feature of XtalPi is that the cost is low enough to ensure commercial profitability. This makes scaling up a 'possibility'. - **老板的老板 AI Exec** (2025-02-08T13:31:48.000Z): So-called commercial profitability means that through material transformation, planting crops such as radishes on it, the harvested output can cover the cost of polymers (including maintenance, update - **美股分子** (2025-02-08T13:34:35.000Z): Indeed suitable for Saudi Arabia, but the Chinese market doesn't feel very big. - **X6PMCe · 2025-02-08T12:35:09.000Z**: 🐂 - **白天A股赚 晚上美股赚 · 2025-02-08T12:13:14.000Z**: so awesome - **Freemason · 2025-02-08T12:10:14.000Z**: The Maillard reaction of the steak is not enough yet 🤗 - **老板的老板 AI Exec** (2025-02-08T12:11:47.000Z): Yes. Um. This problem does exist. - **John_Tang · 2025-02-08T12:08:46.000Z**: This is really unexpected, a pleasant surprise. Once the boss gets the complete information, if it's positive, we can directly increase our position. Who cares if it's 4, 5, or 6 bucks? It's totally a solid low point. - **涨停吹哨人 · 2025-02-08T12:04:57.000Z**: If it's true, it would be amazing and benefit mankind. - **Freemason · 2025-02-08T12:03:47.000Z**: If such a project is really implemented, the financial statements will soon look good, making it even harder to evaluate the target price. - **老板的老板 AI Exec · 2025-02-08T12:02:18.000Z · 👍 2**: The experimental base for desert transformation using polymer materials led by XtalPi. Today their chairman flew to the UAE. He went again to evaluate the progress of the experimental base. By adding specially formulated polymer materials to the sand, moisture is locked in and nutrients are preserve - **天放的大时代** (2025-02-08T12:06:02.000Z): So amazing?!! - **Freemason** (2025-02-08T12:25:18.000Z): PLA or PGA? - **徒步墩墩** (2025-02-08T12:36:12.000Z): Does it work this fast?