Spellman

I don't see anything extreme, but the primacy of proteins (and especially meat-based protein) and dairy seem suspicious considering the broader rhetoric coming out.

Depends on how big the NPU is and how much power/memory the inference model needs.

Generally the rule is you buy your own tools and then take them with you if you leave the shop.

Lots of mechanics prefer owning their own tools because the community shop tools will end up beat up and not cared for. Plus, another thing locking you down to the location. On the other hand that's yet another personal expense.

I assume they mean Whole Wheat Flour. The hulls contain lots of wild microbes which helps the starter get going. Similarly people recommending Rye.

The key though is finding unbleached flour.

On the Internet you're not engaging in a discussion, you're putting on a show for others to see.

In person, you have a much more intimate situation.

The presentation bird is still dead and cooked.

A dish being "fired" means finish the cooking process, eg put into the fire.

When a meat comes out hot from the cooking process, it needs to "rest" a certain amount of time for the temperature to even out and the juices to be reabsorbed before being sliced/butchered. This is time that the diners now need to wait before they get their meal.

So, in David Chang's model, when the dish is ordered a prepared, dead chicken is "fired" and heated so that it finishes cooking. Then, while hot and still in the pot, presented to the diners. It's taken back, must rest outside of the hot boiling pot, and then is sliced into pieces and plated to be served and eaten by the guests. The remaining carcass is supposed to then be boiled down into a stock for a 3rd dish.

However, the resting and boiling steps could be skipped. Why does it all have to be the exact same chicken!? Have a presentation bird, another that is fired and rested (while the other is presented) you can carve and serve quicker, and make a large amount of bulk stock that can be served on order. The only difference is you don't have the exact same bird going through the whole 3 steps to the diners and instead have the 1. dead cooked presentation bird, 2. the carved bird, and 3. stock from a bird from yesterday.

I actually put his in a lineup with others when I got in a chili oil craze.

And while it definitely is good quality, it isn't mind blowing. And I personally prefer other brands instead! It's also, to my taste, much more Americanized. Much more refined sugar and using a different less complex method for the umami.

It's still delicious, but I personally won't be getting it again.

This is classic Survivorship Bias

Luckily we have equations for this!

Assume that the water has a fixed resistance of R. You have increased the Voltage V about double.

As a result of V=IR, the I, or current flow, will be doubled. Which in this case is probably a moderate tingle since R is so high.

For reference, the heart muscles start getting involuntary twitches around 100mA, and at 200mA causes cardiac arrest. And the standard units of Voltage, Amp, and Ohm will serve you well here for any conversions.