TwoPhonesOneKid
Joined 1 year ago
Joined 1 year ago
So I see what you're saying, but I'd also like more async bindings that lean into customizing the behavior at query- or execution-time. You can build them today but you have to work around whatever sql-binding framework you use and it will still likely result in leaky abstractions.
This is precisely why I don't trust people who aver without receipts to show. Open the schools, goddammit!
Until I see some reasonable evidence that smaller process size cannot exist, i just see lazy people getting angry that someone disagrees with them. All of this "burden of proof" bullshit, aping like you're in some kind of formal debate rather than a conversation with a stranger, just screams "emotional asshole who can't deal with someone disagreeing with them and never learned how to engage in basic conflict resolution when they had the ability to engage in good faith and chose not to".
Y'all deserve all the mockery society can afford. I'm at least honest in that I see conflict is what we need more than ever if only to put people like you in your place.
Centrist idiots blathering about institutional integrity and decorum destroyed this country. I refuse to let them gain power again. I far prefer gossip rags to imperial stooges: at least they're honest about their dishonesty. They also never stooped to the level of the new york times endorsing an obviously illegal invasion.
Granted, both are equally willing to cater towards the american demand for blood rather than justice. But at least I can blame the poeple actually at the capitol for january sixth. Who the hell can I blame for the mass-complacency and dogmatism of college-educated liberals aside from the very same ignorant mass? Until a better scapegoat arrives, the editorial boards of ivy-league-catering newspapers will have to do.
Why do people not read manufacturing consent? It's the only text american adults should be reading. Everything else doesn't matter.
Personally, I think the easiest theory is simply economic prosperity. Most American problems these days can be described in terms of relationship to wealth. changes in education take decades to reflect in aggregate effectiveness. If nothing changes, I think we'll be facing a similarly-violent time period for likely the rest of our lives, even if we aren't there yet.
The high "sear" temperature mostly implies a faster (and easy-to-follow) cook-time, but it still requires salting the steak to drain as much moisture as possible. It's certainly the smarter texhniwue, but not because it seals juices in.
(Also, "searing" a steak does in fact slow the rate of water loss, so it is easier to control cook-quality and easier to cook whilst distracted. But this undermines my main point that water content actually ruins the steak, and that you can get the same texture and taste with a different technique.)
If you cook enough steaks, it's quite hard to get a dry one, and you can get excellent texture and taste despite draining the "juice" (which is like 80% of why you salt the steak to begin with—moisture = less even and harder to control cooking which results in a chewier crust).
This was obviously about a man's insecurity leveraging the courts to destroy a publicly-valuable business beyond any reasonable conception of justice. Somehow the new york times was never held to the same standard when they published blatant lies and enabled the invasion of iraq and a million murdered.
On articles like this, I strongly recommend just ignoring the title. It's enough to make anyone with a mild background in the subject frustrated. The research itself remains incredibly interesting.
People should really read more hume if they're going to weigh in on philosophy of science.
Also, tenderizing the meat is about 10x as effective as letting it rest at room temperature. Not only does it warm the meat much faster, it reduces cook time, draws moisture out, and improves the crust. A minute of beating the shit out of the steak can trivially improve on an hour of sitting out (as if we have the time most days!). The grid-slice pattern is also very effective, even if it looks trashy. It's trashy because it's cheap and it works so well any cheap steakhouse will do it to obscure the shitty produce. Just make sure to do the tenderizing before you apply the salt.
Of course if you enjoy cooking, don't let my advice ruin it. Food is a lot more enjoyable if you feel satisfied eating it. Not everyone needs to optimize for cook-time.