If it had a drop down to choose your country, and someone had done the legwork of localising the answers then it would be really good (for me).
Same thing happens with recipes, when I'm making a carrot cake I might search for good recipes only to find the highest rated mentions lots of brands (rather than detailing the product), then it's a bother to try and find equivalents.
Well, of course. One is flammable, and the other is inflammable.
We shouldn't impose on every website the requirement to support the whole world. This website is probably just run by a guy/gal on their free time, for fun.
I'd love that more people in other countries also created more websites like this, localized and specific to their market, without feeling the pressure to escalate to the entire planet.
First, it's rarely clear what a specific glue actually is, in terms of chemical composition.
Second, when there is an obvious 'alternative', it might be a different glue (different solvents, ingredients, etc) because of differing regulations. That could mean it handles differently.
It could be expanded, since not all brands on the site have this, though.
https://thistothat.com/cgi-bin/glue.cgi?lang=en&this=Ceramic... https://thistothat.com/cgi-bin/glue.cgi?lang=en&this=Ceramic... https://thistothat.com/cgi-bin/glue.cgi?lang=en&this=Ceramic...
etc.
Also whenever I find a tube or bottle of superglue I am always tempted to attach a red cape to it (using glue of course).
And not polystyrene foam, because it melts it. My favorite for that is Gorilla Glue. I don't know what's in it. But it has something that reacts with water (which is the catalyst) and also the same materials that cyanoacrylate works well with. But it doesn't melt the foam, just melds with it.
What bond failed in the sink, if I may ask?
The bond that failed was PLA to PLA (I 3D-printed a soap holder, so the surface wasn't very smooth either). I don't know if it was the water or if I didn't apply enough glue or what.
Maybe this: https://hackaday.com/2018/02/07/locally-sourced-pla-adhesive...
When I'm in a hurry, I touch edges of a joint with a slightly damp piece of cotton. A polymerization wave then sweeps through the joint. As I vaguely recall, that's how we used to set polyamide resin for boat repairs.
1: https://www.instructables.com/id/Baking-Soda-Reinforcing-Glu...
Also, bizarrely enough, fine brass wool. I used that to fill a large gap in the rim of a pottery coffee mug. That repair has lasted over five years. Including microwaving multiple times daily to warm coffee.
Not too difficult to find alternatives available in the UK/EU (Amazon.co.uk sells some US glue brands, it seems) but it would be nice to have country-specific listings on this website to avoid the searching process.
Many times in my life I wished people would adopt chemistry-style naming for food. So instead of "devolay" (which, it turns out, is a misspelling and shortening of "de volaille cutlet"), they'd say something like "fried, breaded, X-stuffed chicken fillet" where X is "butter" and/or "dill" and/or whatever the local chef invented. Or at least a "cabbage salad" instead of "coleslaw". Yes, it's longer. But I don't want to store countless of arbitrary words in my mental hash table; I have plenty of other stuff to put in there.
Basically you're talking about including the actual recipe/ingredients/method of cooking all together in the name of the dish.
We would need to invent whole bunch of words that would mean a very specific set of ingredients/cooking approach. Then using that we could end up with slightly shorter names.
These sorts of things are already present in food terminology - "chips", "jelly", "bacon". In practice, they don't really bother people.
What I'm asking is to stop the constant introduction of dish-specific unique terms (and renaming of existing dishes so that they sound more exciting), and instead use words that can be combined. That's the 101 of preventing combinatorial explosion. When you write code, your functions have arguments. You don't create zero-argument functions for every possible thing a program does and give them unique names.
Of course. This is a purely hypothetical exercise, in which we are speculating on an alternative means of naming food items which is more descriptive as to what those items are. Such a derivative of English, I contend, would look similar to German in construction. That is the point. Coleslaw is merely picked as an example of how such things would look.
Except when it isn't. Different cultures, different restaurants, different people make it differently, so when I hear someone saying "coleslaw", all I can be sure of is that it's a salad that involves cabbage and something bitter. At this point this gives me zero information over "cabbage salad", but I have to remember a new word for it. Rinse and repeat for whatever your city/country imports or renames this year.
If you're speaking English, coleslaw will give you a much better idea of what to expect, narrowing it down to two major variations. No matter what the actual result, cabbage salad leaves more possibilities. You talk about cultural variation on it, but I can't find any that don't fall under one of those two main varieties. Even when I could find a rare example that did not use cabbage, it referred to the product as the more generic "slaw", not coleslaw.
What it boils down to though you're complaining that language can be ambiguous. And it is! That tends to be more a feature than a bug though. It allows ever greater levels of abstraction that facilitate more complex ideas. If you really insist on a "cabbage salad" style of speech, you need to understand that it doesn't stop at "cabbage salad". That is so general as to be meaningless for the purpose of informing me on what I'll receive when I order it. Even if there are contexts where coleslaw would be ambiguous, it will always encompass fewer options than cabbage salad. For your style of speech to work, it would have to go much further to add information to this, something like "Shredded cabbage and carrots with mayonnaise sugar salt and pepper" Even then it wouldn't be enough, because method of preparation may vary, changing the dish.
Even if I grant you that coleslaw sometimes doesn't conform to what I've described, it's still the case that it will give more information in many more circumstances than cabbage salad. Cabbage salad will win many fewer "information" contests.
And, again, you mostly already get your way in this because the vast majority of restaurants actually to give a description of the meal. What you're complaining about is that in addition to such descriptions, there's also a single term abstraction that can be instantiated in a variety of different ways.
I admit that I'm just whining here (that's why I started the subthread saying I'm only half-serious about it). It's not the occasional new unique word that annoys me - just the impression that those new words seem to constantly pop out of nowhere, and half the time they are new names for some regular dishes.
If I go to Chicago as an Italian and eat pizza there, I might think that their weird thick pies are an "unholy deviation from the original," but I won't deny them the right to call it "pizza." Even in Italy we have one word ("pizza") but recognize it means very different things in different regions.
(It's quite possible that whatever middle eastern food you ate was actually cooked in a traditional manner for a specific locale, but it simply wasn't the version you'd ever had before.)
-Coleslaw denotes a specific preparation of cabbage, notably that it's shredded and prepared in either a vinegar mixture or mayonnaise.
-"Cabbage salad" does not capture this meaning. It could mean any salad where cabbage is a significant ingredient.
-Sauerkraut could plausibly be considered a "cabbage salad".
-Coleslaw frequently has other ingredients or seasonings, which vary by recipe, that wouldn't be encompassed by "cabbage salad", like carrots, honey, multiple types of cabbage.
-The above ingredients could be considered to circumscribe the possibilities, beyond which it is no longer properly considered coleslaw, and is it's own thing that may or may not have a unique name.
-Basically, "cabbage salad" is less accurate of a description for coleslaw because it can encompass many more variations. Coleslaw can be considered a very specific type of cabbage salad. If I see "coleslaw" on a menu, I have a much better idea of what I'm getting than if it said "cabbage salad"
-Most menus don't simply give the name of the dish like "de volaille cutlet". They will actually give the description, like "fried breaded chicken cutlet stuffed with a creamy brie cheese and prosciutto ham"
Except where it doesn't. The exact preparation and substances used seem to vary between people, places and nations that make it.
When I see "cabbage salad" I know it'll involve a cabbage as the main ingredient, the word "salad" constraints my expectations by giving me a distribution of preparation methods, and similarly I roughly know what other ingredients go with "cabbage" and "salad" when there's no modifier in the name. In other words, in general situation I expect a kind of dish, not a very particular one.
The problem is, the same applies to "coleslaw". Because there's no agreement as to what exactly it is, the word itself gives me as much information as "cabbage salad", except that now I have to remember yet another weird word, remember the arbitrary mapping between "coleslaw" and "cabbage" and "salad".
The ability to introduce a new word to abstract over a large concept is a very powerful thing, and it's especially useful if the abstracted grouping is unique and frequently used. The case of "coleslaw" or "de volaille" or countless other terms and there misspellings and mispronunciations is neither unique nor useful. It's pure waste of mental resources.
I brought up chemical nomenclature for a reason. Chemists have figured out there's just too many similar but not quite the same molecules, or groups of similar molecules, to not bother with giving a unique name to all of them. Instead, they exploit another awesome feature of human language - structure. Ability to harness the combinatorial explosion by utilizing prefixes and suffixes and modifiers.
> -Most menus don't simply give the name of the dish like "de volaille cutlet". They will actually give the description, like "fried breaded chicken cutlet stuffed with a creamy brie cheese and prosciutto ham"
Depends on the restaurants. I love those that do that.
Coleslaw is to Hamburger as cabbage salad is to ?
Yes, I'm totally unfair here and essentially asking food fashion to get off my lawn, but that's why I wrote I'm only half-serious. Not all cases where I feel annoyed are 100% rational.
Honestly, I don't get it, that's the only answer isn't it?
I bet your code is full of functions with names like:
takeCustomerIDAndDateThenQueryDatabaseToReturnArrayOfPurchaseOrdersWhichConsistOfPONumberAndNetSalesPrice
takeCustomerIDAndDateThenQueryDatabaseToReturnArrayOfPurchaseOrdersWhichConsistOfPONumberAndLineItemsOfProductAndQuantityAndUnitPriceIn other words, "coleslaw" == takeCustomerIDAndDateThenQueryDatabaseToReturnArrayOfPurchaseOrdersWhichConsistOfPONumberAndNetSalesPrice, and all I'm asking for is to parametrize it instead like a sane human being.
I thought you were opposed to nondescriptive names, but instead you just want to have a minimal set of orthogonal constructs which can be combined together on an ad-hoc basis to create meaning. So your ideal code looks like this:
https://github.com/Battelle/movfuscator/blob/master/overview...
takeFunctionNameAndInterpretAsFunction