My friend briefly had a copywriting job writing weed strain descriptions for dispensaries. He was never provided the product he was describing, just told to make it up.
Significantly more time required for consciously choosing a product to purchase (which in my case is critical because I am like Sheldon Cooper trying to choose between PS4 and XBOX One normally, to the horror of my wife, she wants a new TV and it is months long project based on accurate and quick data, and now this, with Google, which makes our family atmosphere even more tense : ) )
I especially like the scan function where brother web connect OCR’s the document and saves it as a pdf directly in your Box/Dropbox/OneDrive/GoogleDrive folder. Just wish it worked with iCloud Drive.
I'm interested in the printing quality though.
There are very few exceptions to this.
I've seen a few of those wine documentaries about sommeliers, and they certainly made it seem like it was a legitimate ability to identify stuff. I'd be interested to see how close they are in a more neutral, measured environment.
1. https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-ta... 2. http://www.morssglobalfinance.com/the-ultimate-wine-tasting-...
Actually, this one is bullshit. While it may be true that the average person without blind tasting experience cannot do this, anyone who has actually done blind tasting seriously should be pretty accurate at this. Purely structurally, red wines generally have much more tannin and more alcohol than whites.
The famous study that led to this claim (which survives because people, especially the HN type, love feeling smug about expertise) doesn't really hold up. See eg http://sciencesnopes.blogspot.com/2013/05/about-that-wine-ex...
https://amp.theguardian.com/lifeandstyle/2013/jun/23/wine-ta...
Instead Sommelier exams are subjective - candidates are judged by another Sommelier on subjective criteria rather than objective measurement. In my opinion they judge it as a dramatic performance: how quickly can the candidate rattle-off various flavours? How "high class" is the language they use to describe the flavours? How does the candidate present themselves? Sommeliers dress in fine suits, but this should have no impact on actual wine tasting ability. Yet I am sure if I showed up in a draggy old t-shirt I would fail regardless.
The whole industry seems allergic to objective scientific measurement. I am sure Sommelier's do have some ability to identify varieties, but are they actually tasting all those subtle hints they list off? I doubt it.
>But I don't believe they are actually judged on their ability to taste wines and detect flavours. Designing such tests would be simple - rate of successful flavour identification based on data from other Somemeliers.
That is exactly how the tasting portion of the exam works. And
>In my opinion they judge it as a dramatic performance: how quickly can the candidate rattle-off various flavours? How "high class" is the language they use to describe the flavours?
This isn't really how it works, especially the "high class" language comment. Actually there are a variety of different things that they are supposed to identify about the wine, known as "the grid" [1]. You can take a look at it yourself. They are essentially judged based on how well their grid matches up with the consensus grid from the master sommeliers.
[1] https://www.courtofmastersommeliers.org/wp-content/uploads/D...