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Comment by footlose_3815 | Hacker News Reader

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footlose_3815

That’s a lot of popups and words just to get to one word

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"Please don't complain about tangential annoyances. They're too common to be interesting."

https://news.ycombinator.com/newsguidelines.html

Can you recommend an appropriate forum for discussing HN's guidelines?

In this particular case, I thought the GP comment raised a point worth discussing somewhere. I.e.:

At least on mobile, there's a point where the signal-to-noise ratio (from ads and/or wordy writing) is so low that I'd rather just read a summary here on HN.

So I'm actually grateful for comments that warn me before I visit such articles, especially on mobile.

It's not that such comments have no benefit—but they cost more than they benefit. That's why we have that rule. The site would be worse, on the whole, without it.

And of course the annoyances are genuine. We all find them annoying. It's just that complaints about them don't make for curious conversation, and that's what we're optimizing for.

This seems to me like a sad way to go about life.

When you click a link labelled "world's fluffiest pancakes", do you want to read 16 boring pages of stories about someone's grandma before you get to, you know, the thing you actually clicked on?

Whip ordinary pancake batter.

If you separate the egg whites and whip separately before folding into batter, you'll get even fluffier, ...I don't have proof these are the fluffiest, though.

Now that's interesting because every set of instructions I've seen is to not over mix the batter. That it should be even a bit lumpy. I guess it builds up the gluten. I do suggest letting the batter sit for some time (10-15 minutes). That helps.

My favorite buttermilk style pancakes are from Corner Bakery. Just hit all the right notes for me, but I can't seem to make them at home. Hot, fluffy, a little chewy. Super yummy.

At home, the Bisquick in a bottle mix is actually quite good, it's just so much batter in one bottle we rarely make it. We have another mix we use that's decent. It even better with buttermilk. My home experiments haven't been amazing enough to make them worth the bother over a pre-made mix.

...and I should shut up, this is about Louis Armstrong. I don't even know if he liked pancakes.

My brother always made inch-thick pancakes with the texture of a cloud. Dad spoiled the mystery, "you're over-mixing the batter," but we disagreed: they're lovely that way.

But back to Louis Armstrong, still on the topic of pancakes: https://greatchefs.com/recipes/tournedos-louis-armstrong/

Doesn't whipping it cause glutens to form, making the pancakes tough?

The trick I've been using is to wait a little while after mixing the batter, so that the leavening agents have time to work.

Please don't respond to a bad comment by breaking the site guidelines yourself. That only makes things worse.

https://news.ycombinator.com/newsguidelines.html

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