downut

Here in GA it happens all the time. LoC with the driver staring at a screen or off into space deep in a conversation. It is mandatory for me to drive within the lane because if for instance there is a 2' shoulder with a rumble strip I'll get a full size semi driving 55 mph right on that right white line within an inch or two of me. Ordinarily nice people get very aggressive in their gigantic killing cages.

"You have to be careful with videos of chefs cooking, because they often don't eat the exact thing that they're filming. The finished dish you see at the end or showed off might be cooked at a different time (usually beforehand) and in a far more sanitary way. What you're seeing is filmed that way for the sake of doing less dishes."

I cannot emphasize this view enough: The problem with cooking videos is, "what did they edit?". If the video doesn't at least slide a little homage to the peon peeling the onions, can you trust it? If not, I don't!

Well done! I mean you got out of the fire and into the fat. Sorry. Oh, I so feel for those sacrificial cows, if they knew how their corporeal selves would be so disrespected.

"I always cook with a thermometer" Not bad, not bad at all, but! I just hardwood grilled another Choice 1" thick steak cut from a full rib roast which was aged a week. Woulda done two weeks but I got hungry. I thought about the thermometer because I wanted perfect (for us 115F, burnt outside, warm inside) but the finger press worked perfect as a doneness detector. Fresh ground Telicherry pepper, salt, and a light marinade of Worcestershire Sauce made for a truly memorable meal. Had some today left over: pepper, salt, and little Worcestershire to moisten it all up. Outstanding. Still gonna go the full two weeks next time.

Now let us talk fish. Or seafood in general. Somebody like Pepín knows how to do those too, and it's quite simple: intensely fresh, cooked to barely done, which is different for say salmon and tuna or an oyster vs. grouper and flounder or freshwater bass or a lobster. No need for fancy sauces or seasonings (blackening, I'm looking at you).

When cooking for family the pork and chicken are still moist and tender, but with guests and modern sourcing they get the dry shoe and a great sauce unfortunately.

I see a lot of people focusing on Julia's videos (and videos in general) but I don't think those were her major contribution. Translating the French culinary curriculum into US vernacular measurements and sourcing, via the books, was her contribution. I stand in awe at how good they are, so many decades later.

Corp jumps into the trunk, Oracle slams shut the lid, and the usual story ensues. There's a process bug now, not Oracle's to be sure, and to fix it will cost real money.

Edit: make things more clear.

"universal healthcare"

Not in the US. Only in BigCorps.

I told you to stop talking to my wife! She has 35 years engineering, now a quality manager, and the new boss has been hair on fire all weekend, cosplaying that a top down intense low bid culture can adapt, and uh, oracle is in the mix. This is not what we signed up for.

1985-87 my partner and I rented a just fine spacious 1 bdrm with a 10 min walk to the Math building on the East side of Gville for $200/month. We both had graduate school stipends. The 4 apartments all had cool tenants. Geckos in the stairwell. It was glorious, even w/o AC.

I ended up finishing at ASU. This highly educated ChE/Math imbecile took out a $12K student loan near the end because it was "free"[1]. Got to silicon valley and started learning the maths about house loans and income tax interactions and took a glance at the student loan interest payments (something like 6%? I don't remember) and freaked out. Paid it down immediately. Needless to say we advised the daughter different.

[1] The application was like: name, address, and school. Less than a page.

Agreed. I don't want Stross skewing (especially unconsciously) toward his (imperfect) understanding of his most unhappy readers. Strength to your sword arm, Charlie! I get you, at least!

For 50 years I've read vast swaths of fiction, all kinds. Almost all of Stross and fellow travelers for instance.

So I'm pale, male, and stale, and (thus?) I can't for the life of me understand where the majority of the commenters here are coming from. I sure as hell don't want the miasma here bleeding into one of my favorite authorial sources of entertainment.

"The Kindness of Women" was surprisingly moving to me, reading it after I spent years enjoying the ambiance of most of the rest of his works.

Don't forget "Vaughn died yesterday in his last car-crash." That's right up there with "A screaming comes across the sky." One or the other lurks in my memory, bubbling up from time to time.

Yeah. I came home from spring break during college and the back pasture was filled with flowers so I got a chair and started reading a book, enjoying Arcadian nature.

Fucking colt snuck up on me from the back and bit me hard on the shoulder. When I jumped up to beat the shit out it the fucker did the old can't catch me nehhing business.

My quite short (~5') dressage champ younger sister had to punch way up when her horse was an asshole but I was very impressed to watch her discipline the horse.

I have hated horses all my life. My KLR650 is superior in every way.

Yeah, I dunno, I've seen a lot of burros and this was pretty far off the beaten path. It was a major surprise for us that this burro hated dogs. OTOH I've seen a lot of horses and dogs working together (hunting, say?) and never seen anything negative happen. Why would burros be any different? So maybe it had been harassed. Given it's aggressiveness (literally a few feet from us) it would be a really bad idea for a dog to screw with it.

How was she around dogs? Burros in AZ attack dogs. Had one harass our dog all night while camping, had to put the poor thing in the truck, it was terrified.

It is expensive to go blind in on buying artisanal charcuterie without knowing how to optimize for what you want. Kinda like California cheese. Good, but... $30/lb for cheddar?

I have eaten at restaurants that have "charcuterie boards" but if they're reasonable in price... you get what you pay for. An easy out is to put "prosciutto" on the board as the prize. Quotes because there's orders of magnitudes difference in price and flavor quality across "prosciutto" analogues.

My recommendation is, if you are at all adventurous in the kitchen, is to buy a copy of Michael Ruhlman & Brian Polcyn's "Charcuterie", and just start making stuff that you think looks interesting. I have had quite few dinners where I contributed stuff out of that book and people raved. Nothing special about me, I just followed the recipes. It's an extraordinary cookbook. The vegetarian rilletes are great but I've had people swoon over the duck rilletes that started with me and a dusty farm and a couple of ducks (still quacking). (The book assumes you have duck parts, not live ducks.)

In the olden tymes I would say drop me a line if you needed help/more advice but in this weird world that doesn't seems to work anymore.

I've been eating packaged ramen since when I had to and when I saw momofuku "tingly chili" noodle packages I bought 4. Don't remember the price, it was immaterial.

Turns out they're so boring and flavorless that 2 packages have been sitting on the shelf for 6 months. I thought I would have an idea what to do with them but so far no. I keep home toasted/ground Szichuan peppercorns in my pantry so I can get any level of "tingly" that I want but come on, there needs to be something else.

18 months ago when I moved cross country to the Atlanta area I was delighted and excited to find out that my house was 10 min from a real butcher! OMG, what I always wanted. Then I talked to the counter man (no butcher on site), bought the meats, and then asked some questions about the curing process, and discovered that the reason the meats tasted like Boar's Head is that butcher shop chain (3 stores) explicitly taste competed against Boar's Head. To the point of being "nitrate-free", oops celery is in the label.

No point paying the premium (I would have paid double for authentic charcuterie), and then I tried to buy a goose during the Holidays and nope, can't do that. Haven't been back.

Where I live, both of the two major supermarket chains (Publix x 3, Kroger x 3) with stores within an epsilon of my house feature Boar's Head next to their house brands. Other than the odd Food Depot there are no other grocery corp brands within probably 25 miles.

I have historically frequently bought Boar's Head meats from the deli counter because I can get them sliced prosciutto thin and they have the texture to support that. And the overall flavor experience when buried in a creatively built sandwich is "not terrible". Absolutely revolting when compared directly against handmade pastrami, ham, corned beef etc., but not bad in a sandwich.

However: in the last year I have noticed Boarshead moving more of their cured charcuterie meats into "nitrate free", which is a lie, they use celery instead, but of course that degrades the texture and flavor a bit.

So now I just buy the house brand meats when I'm slumming, and make my own pastrami, ham, and corned beef from time to time. For two olds a 5lb batch of cured meat is a lot. Like 6-12 months. But homemade charcuterie is so astoundingly good.

So no, I don't consider Boar's Head a premium brand. At least, not anymore. I smell enshittification at work.

Also, everybody should have the chance to try out real charcuterie.

NASA Ames NAS.

I think the quote implies that Feynman's suggested changes were for marketing materials. It turns out myself and my colleagues were the intended targets of those marketing materials. We ignored them and just benchmarked the system.

In the end none of it mattered because it was next to impossible to achieve significant fractions of the quoted "peak" performance for real world/non-embarrassingly parallel algorithms. Especially with the CM-2 and 64 bit floating point.

"content". 1/3 of that is ads. You know what I'm not going to do? Pay for ads.

I have multiple accounts and I use the friction of logging in manually to each as an incentive not to check them. About every 6 months or more I get a beer, login to each, and check for surprises. Ever since decades ago I gave up my personal autonomy (I will not pick stocks, GE, really?) and channeled my inner boglehead there has not been any surprises.

I have no idea what it is like now but a significant part of the testing environment at Georgia Tech in the early '80s in the highly competitive engineering fields was "impossible" exams. These involved a timed in-class exam of an hour (sometimes two) where it was not possible to solve the major points problems analytically within the time limit, but a variety of approximation techniques were available. The highest scores came from understanding how to deploy the fastest approximation techniques.

Unlike many of my classmates I was really good at the mathematical part of the exam questions and could straightforwardly solve them analytically. However, this took too much time! I bombed several important exams learning that "good enough" is an important attitude to have when solving engineering problems. I hated this intensely at the time. (Never give that Stalinist institution a dime till I die.) BUT. There's a reason I went into numerical analysis in graduate school. Which I loved then, turned into a transient career that I enjoyed immensely, and remember fondly.

I doubt this approach is feasible for non-engineering disciplines.

[edit: redundancy removal]

A yes or no would be cool. I understated a bit on why I love working this way, and it is interesting that that isn't important to the several enthusiastic advocates here. Noted.

I took a look at it since I'm learning cl. lem doesn't appear to have a concept of emacs frames? I have all the HiDPI display area that I could ever want, and an fvwm-based emacs dev configuration evolved over 25 years. The feature mandatory to my (and only mine) dev happiness is to have overlapping emacs frames with the mouse used to rollover often barely visible frames to autofocus them when needed. My memory cache of which frames are important when is helped by where I place the frames on the screen. This is optimally efficient for me, it's a pleasure to work in.

Although I dearly loved terminal turbo pascal/c, I really detest tiling only window managers/apps.

I just built lem-sdl2 from git and I'm poking around the "Workspaces" "docs" and I'm not seeing what I need. Am I missing something? I'd say, "oh boy, so cool" if I am. If I am not missing something, darn.

[edit: make it clear I built the sdl2 variant on debian testing]

Over time a blacklist is potentially unbounded. Better a whitelist, I think.

I want to emphasize for others how important this comment is. I live in suburban Atlanta and last month the AC failed. Can you guess what day and time it failed? Yep, 8AM on 96F/70% humidity SUNDAY. And we moved into this f*cking old house a year earlier after moving across the country so no local knowledge of contractors. After about 15 minutes in google maps I call up my best guess based entirely on internet vibes. After some hemming and hawing which is best described as a verbal biopsy of my wallet ("it's going to be $200 for showing up") the dude shows up. We get to talking as one does (I DIY everything) and he says I'll show you how to fix it, it's very likely the capacitor is the problem.

So he unscrews the panel, pulls off the leads, puts in the new capacitor and voila. Then the guy says basically exactly what the above para starting with "A capacitor issue...", including hosing down the coils.

So in 10 minutes I learned another mandatory skill on a Sunday morning, and it only cost $675. (Yes I know better than to place my tongue across the capacitor connectors)

Last year I fixed the condensate drain line clog myself, by uh, well, I was in a hurry, blowing into the pretty grotty drain line. I did purchase the exact model pump for a spare.

I still need to buy a spare capacitor though!

I called the cops. They did not show up. And the ordinance that I read at the time was vague, and that means the interpretation goes the way the cop wants it to go.

Oh yes I can. I don't care if there are a variety of levels and flavors. Noise over my yard from somebody else sucks.

ICE noise on the road sucks too, there's a reason freeways have massive investments in sound barriers.

We had an asshole neighbor fly a quite large drone over my wife working in her garden and she was terrified. It was shockingly loud. I had a very strong desire to reach for the 20 gauge. Apparently that asshole behavior is legal!

I hear about things like this delivery program and yes I just die laughing that it could be considered a good idea.

Drone noise destroys the wilderness concept too.

This is the way I taught my math classes at two different universities while I was in grad school. I even used chalk. As I worked through the proof or problem, writing out everything in full meant we could have an interactive flow where if I lost them they could complain. And they did! I would get comments/questions even if I was writing on the board, with my back turned. I don't recall time management ever being an issue, and my practice was to just work through everything beforehand.

It was one of the most satisfying/gratifying experiences of my entire life.

(Dirty secret: I only deeply learned vector calculus/linear algebra when I taught it.)

(Edit: grammar stupidities)