trace it After latest kidnap attempt, crypto types tell crime bosses: Transfers are traceable Crypto abduction attempts continue to rock France. Nate Anderson – May 15, 2025 4:34 pm | 45 The kidnapping attempt in progress. Credit: France24 The kidnapping attempt in progress. Credit: France24 Story text Size Small Standard Large Width * Standard Wide Links Standard Orange * Subscribers only   Learn more Masked men jumped out of a white-panel van in Paris this week, attempting to snatch a 34-year-old woman off the street. The woman's husband fought back and suffered a fractured skull, according to France24. The woman continued resisting long enough for a bike shop owner named Nabil to rush out swinging a fire extinguisher, which he hurled after the departing van as the attackers finally fled. The entire altercation was captured on video. The woman was identified as the daughter of a "crypto boss," and her attempted kidnapping is part of a disquieting surge in European crypto-related abductions—two of which have already involved fingers being chopped off. The last major abduction happened in Paris only two weeks ago, and it ended with French police storming a house in the Paris suburbs and rescuing a crypto mogul's now-four-fingered father. The attacks have spooked the industry, which has called, somewhat ironically, for enhanced protections from the government. Reuters notes that the issue has been escalated all the way to the top of the French government, where Interior Minister Bruno Retailleau announced plans this week to "meet with French crypto entrepreneurs to make them aware of the risks and to take measures to protect them." The sudden spike in copycat attacks in France, Belgium, and Spain over the last few months suggests that crypto robbery as a tactic has caught the attention of organized crime.Crypto industry insiders seem convinced that organized crime likes these attacks because of abelief that crypto transfers are untraceable. So people like Chainalysis CEO Jonathan Levin are trying to clue in the crime bosses. "For whatever reason, there is a perception that’s out there that crypto is an asset that is untraceable, and that really lends itself to criminals acting in a certain way," Levin said at a recent conference covered by the trade publication Cointelegraph. “Apparently, thethat crypto is not untraceable hasn't been received by some of the organized crime groups that are actually perpetrating these attacks, and some of them are concentrated in, you know, France, but not exclusively." Nate Anderson Deputy Editor Nate Anderson Deputy Editor Nate is the deputy editor at Ars Technica. His most recent book is In Emergency, Break Glass: What Nietzsche Can Teach Us About Joyful Living in a Tech-Saturated World, which is much funnier than it sounds. 45 Comments #after #latest #kidnap #attempt #crypto

Why I Always Roast My Rhubarb While apples and broccoli have become basic—constantly on the grocery store shelves year-round—rhubarb is a vegetable unicorn. It only appears for a very short and magical window. I'll spot it in the market for maybe a month and before I know it, I’ve missed it. That’s why I buy bundles of it when I do happen to catch it, and I get right to work. Not cooking it down in a pot with a cup of sugar, no: My favorite way to prepare rhubarb for pies and cakes is roasting.  Roasting keeps things from getting soggyMy first time working with rhubarb was right out of culinary school, making dozens of miniature strawberry and rhubarb tarts. It was actually my first time eating it too. We would roast the rhubarb together with strawberries to make these tarts; the filling tasted like nature’s sour candy. I was hooked on the stuff and I assumed all rhubarb desserts would have the same bright pink shade and puckering bite as those tarts. This was not the case.I’ve eaten some soggy rhubarb cakes and mushy pies since then, and I’ve wondered why rhubarb could be giving everyone so much trouble. Upon talking to a friend recently, I realized that a lot of folks are cooking their precious spring crop in pots, essentially making compotes or jams, and then adding them to cakes and pies. While still delicious, cooking rhubarb this way leads to color loss (muted pinks and browns) and, because it doesn’t have much natural pectin, it turns a bit gloopy. But you can avoid that fate with a simple, and relatively quick, roast in the oven. How to roast rhubarbThere are a few different ways to do it depending on your preference. Open roastingMy favorite way, and the same way we did it in the bakery, is to chop up rhubarb into half-inch to full inch chunks, and add them to a bowl with cut strawberries. Add a couple tablespoons of sugar and toss it all together. (You can do this without the berries too.) Pour this mixture straight onto a baking pan and spread it out into a single layer. Bake this for 20 to 25 minutes at 350°F, or until the strawberries and rhubarb have little puddles of juice around them and slightly browned edges. Allow them to cool completely before scraping them off.  Credit: Allie Chanthorn Reinmann Covered roastingToss chopped rhubarb with sugar again, but this time, pour it all into a casserole dish or another type of deep baking dish. Cover the top with foil and bake for 20 minutes at 350°F. Allow the dish to cool with the foil in place. After removing the foil, the rhubarb is still bright pink and ready to use. Credit: Allie Chanthorn Reinmann I prefer the open roasting method because this allows some of the moisture to escape, and so the flavors become more concentrated. The lack of moisture also allows the bright pink color to stay true, and even deepen, rather than leech away into the moisture. Personally, I think the biggest boon of this method is that the chunks of rhubarb do not turn to absolute slush. The plant cooks and softens within but also dries out slightly on the edges, creating a bit of support. You can toss the bits into a pie or cake batter and still discern the pieces on the other side. Whether or not you decide to roast, rhubarb is in season right now, so make the most of this festive plant while you can.  المصدر: https://lifehacker.com/food-drink/why-i-always-roast-my-rhubarb?utm_medium=RSS