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.
Meat from Thailand
Naang is a southern Thai sour meat. Strips of pork or lean beef with cooked skin are salted for two to three days, then mixed with fermented bamboo shoot or banana-stem core and sugar or honey and left in a covered earthenware jar in the shade for five to ten days until sour. It is cooked in coconut-milk curries.
| Pork or lean beef with a small amount of cooked skin | Ear and other head parts give a better taste[jircas-naang] |
| SaltAbout 1 part to 10 parts meat, by weight | [jircas-naang] |
| Fermented bamboo shoot or fresh banana-stem core | As the eater prefers[jircas-naang] |
| Sugar or honey; in some places palm sugar and roasted rice | [jircas-naang][thwiki-naang] |
Total time across the recorded steps: 7 days – 13 days
What changes: Meat and cooked skin are cut into long, thin strips
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
Naang is a southern Thai sour meat. Strips of pork or lean beef with cooked skin are salted for two to three days, then mixed with fermented bamboo shoot or banana-stem core and sugar or honey and left in a covered earthenware jar in the shade for five to ten days until sour. It is cooked in coconut-milk curries. Made in 4 steps over 7 days – 13 days. The longest step, ferment in a covered jar in the shade, takes 5–10 days (JIRCAS 1995). Salt is 10 % (JIRCAS 1995). Lactobacillus plantarum, Pediococcus pentosaceus and P. acidilactici and Bacillus sp. and Micrococcus sp. do most of the fermenting.
| Main step | 5–10 daysReported[jircas-naang][thwiki-naang] | Ferment in a covered jar in the shade |
|---|---|---|
| Salt | 10 %Reported[jircas-naang] | Salt and ferment briefly |
Naang is salted strongly first and then soured with bamboo shoot or banana-stem core and sugar, not with cooked rice as naem is. It is used as a cooking ingredient.
Naang is eaten cooked, in curries, soups and steamed dishes (Thai Wikipedia); a Thai magazine article adds that it is also fried, baked or grilled. JIRCAS gives a keeping time of 1 month.
Every number is labelled with how it is known. How this atlas is made
A 2018 Thai magazine article says southern Thais make it from beef or pork scraps, often left over from merit-making events, and that a similar salted-meat and bamboo-shoot practice exists in Phetchaburi.
