• Japanese scientists have engineered lab-grown skin from real human cells and applied it to robots—granting them the ability to mimic human facial expressions like smiling, and even heal wounds just like living tissue.
    The artificial skin, made of collagen and dermal fibroblasts, can stretch and repair itself when damaged. It attaches seamlessly to robot faces using special 3D-printed anchors, allowing dynamic movement and more lifelike interactions.

    Future Applications
    From advanced humanoid robots to future skin grafts and prosthetics, this innovation could revolutionize not only robotics but also reconstructive and cosmetic medicine.

    #Robotics #AI #LabGrownSkin #SelfHealingTech #HumanRobot
    Japanese scientists have engineered lab-grown skin from real human cells and applied it to robots—granting them the ability to mimic human facial expressions like smiling, and even heal wounds just like living tissue. The artificial skin, made of collagen and dermal fibroblasts, can stretch and repair itself when damaged. It attaches seamlessly to robot faces using special 3D-printed anchors, allowing dynamic movement and more lifelike interactions. Future Applications From advanced humanoid robots to future skin grafts and prosthetics, this innovation could revolutionize not only robotics but also reconstructive and cosmetic medicine. #Robotics #AI #LabGrownSkin #SelfHealingTech #HumanRobot
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  • Galician Pulpo a Feira – Spanish-Style Octopus

    A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime.

    Ingredients (Serves 4):

    * 1 whole octopus (~1.5kg), cleaned
    * Coarse sea salt
    * Sweet or smoked paprika
    * Extra virgin olive oil
    * 4–6 boiled potatoes, sliced

    Instructions:

    1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest.
    2. Slice tentacles into bite-sized pieces.
    3. Arrange potato slices on a wooden plate. Top with octopus slices.
    4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil.
    5. Serve warm or at room temperature.

    Spanish Tip:
    For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).
    Galician Pulpo a Feira – Spanish-Style Octopus A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime. Ingredients (Serves 4): * 1 whole octopus (~1.5kg), cleaned * Coarse sea salt * Sweet or smoked paprika * Extra virgin olive oil * 4–6 boiled potatoes, sliced Instructions: 1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest. 2. Slice tentacles into bite-sized pieces. 3. Arrange potato slices on a wooden plate. Top with octopus slices. 4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil. 5. Serve warm or at room temperature. Spanish Tip: For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).
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    The magic of digital gurus
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    I... uhh... erm... Butt Sqlugs? 🥴
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    Holy photoshop Batman!
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