Some more things to consider: Sugary things like marinades and rubs will stick more as they caramelize compared to just salt & spices. This is great if you're making a pan sauce, as there's more to deglaze. But I've had my pan act so non-stick in some cases that I couldn't build a fond.
Also if the surface of the food is wet, it can cool the pan a LOT on contact, as well as cause other reactions that promote sticking. This is especially true with too little oil.
This is beside the point. The code specifies what the product _is_, not what it "should" be. If you ask for a word processor and I deliver a perfectly bug-free and feature-complete calculator would you really believe it lived up to spec?
Considering the list was generated from data, not just the author's opinion, I wonder what criteria you're using for "should".
My guess is a lot more of the general population feels the same (negative) way about it, but your sample of people you've seen reacting to it is giving you selection bias, thinking more people enjoy it
Rancid isn't the same as rotten. Oil going rancid is about oxidation and other chemical degradation. This has nothing to do with "health" of the oil...
The bluest ones in the JWST images are the higest frequency (shortest wavelength) it can see. These are the longest frequencies hubble can see, so they look reddish.
Anything in JWST that is lower frequency (yellow to red) will not be visible to Hubble
Thanks :) I love that I'm not the first/only one to do one of these in Brainfuck (especially in direct response to Ben's series).
I have a feeling the approach I take will follow from whatever I decide for RAM zeroing. The purist in me is still a bit put off by the idea of preprocessing. It feels more like a compiler+CPU rather than just a CPU. If I go the "highest address counter" approach where I synthesize zeros the first time a RAM location is passed, I probably won't do the loop pre-processing.
I could do a hybrid approach where both jump points are indexed the first time the loop is scanned. This would achieve amortized constant time. I think I could live with that...
Also a fuller fridge will have much more thermal mass and care less.
But yes, exchanging the entire air volume of a fridge every time you open it is very energy-wasteful.