True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Sauces and condiments from Central Vietnam
Anchovies are salted heavily, whole or ground, and left to ferment; Phan et al. list 20–30 days under sunlight, and Vietnamese Wikipedia says the paste is ripe when it turns red. The bones may be removed or left in. At the table it is mixed with roasted rice powder (thính), pineapple, sugar and other seasonings into a dipping sauce.
| Small fish, mostly anchovies | [thuy2021][wp-vi] |
| Salt | A high level, up to 25% w/w for long-life ferments such as mắm nêm[phan2024] |
| Thính (roasted rice powder), pineapple and sugar | Vietnamese Wikipedia's opening says the fermented fish is then blended with thính, pineapple and sugar; its method paragraph puts thính in with the salt before packing, and sugar, chilli and garlic after ripening[wp-vi] |
| Starter | spontaneous |
Total time across the recorded steps: 13 months
What changes: Small anchovies are mixed with salt
The anchovies are ground with salt, or packed whole. Output: salted fish.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Anchovies are salted heavily, whole or ground, and left to ferment; Phan et al. list 20–30 days under sunlight, and Vietnamese Wikipedia says the paste is ripe when it turns red. The bones may be removed or left in. At the table it is mixed with roasted rice powder (thính), pineapple, sugar and other seasonings into a dipping sauce. Made in 4 steps over 13 months. The longest step, keep, takes 12 months (Phan Thi Hang G 2024). Salt is up to 25 % (Phan Thi Hang G 2024). Pediococcus pentosaceus does most of the fermenting.
| Main step | 12 monthsReported[phan2024] | Keep |
|---|---|---|
| Salt | up to 25 %Reported[phan2024] | Salt the fish |
Phan et al. list 20–30 days of sun for mắm nêm against 12–18 months for nước mắm. It is eaten as a ground anchovy paste and finished at the table with roasted rice powder, pineapple and sugar.
Phan et al. class mắm nêm among Vietnam's long-life salty ferments, which keep three months to two years at ambient temperature because a high salt level, up to 25% w/w, holds back pathogens; their table gives mắm nêm a 12-month shelf life. The study gives that salt level for the class, not as a measurement of mắm nêm itself.
Every number is labelled with how it is known. How this atlas is made
English Wikipedia lists mắm nêm as Cham in origin and, in its infobox note, quotes Tana Li's 1998 book on Nguyễn Cochinchina, which says the sauce "may actually have a Cham origin, according to some Vietnamese scholars". The same note quotes Vu-Hong (2016) and Vo (2011) for the same Cham link. The sources read here give no date or document for its first making, and the books themselves were not opened.
