> If you want to coon food, the internet is near dead at this time
This is a wild take, as someone that cooks a lot, and largely from the internet (though I do own a lot of cookbooks)
The reality is that just googling for recipes was never good to begin with. People have been complaining about SEO spam and ads on recipe sites forever, but those recipes were always trash even before they got to the absurd state they're in now. Serious eats, bon appetit, food 52, smitten kitchen, chefsteps, all have great recipes. Some of these have paywalls, although you can get around them. Serious eats though is totally paywall free and has a pretty wide range of recipes. There are other sites for more niche cuisines.
You'll still have ads, and you'll still have a wall of text before the recipe. But the ads are slightly less obtrusive, and the wall of text on the quality sites is why those SEO techniques exist in the first place: a recipe that is just "list of ingredients + instructions" and doesn't include any context is ultimately a crapshoot. The thinking that goes into a recipe shows that you're not going to be wasting your time because it's been tested and optimized.
All of that is easy to account for, all of the metadata you need is available. This also applies to the sibling comment about rounding up to charity at the grocery store, the data is all there, even if it's e.g. the fraud analyst at the bank or credit card company instead of the fraud analyst at the grocery store.
Two of these things are not like the others. Pork rinds and ranch both vary in quality from mass produced crap that I would actively avoid to delicious products that I would seek out. In particular a really tangy buttermilk ranch (or even a really lemony ranch) with lots of black pepper and freshly minced herbs is supremely tasty.
If you click the Glacier link, it seems like it's some sort of standalone service and API that's very old. The page says to use S3's Glacier storage tier instead, so no change for the majority of folks that are likely using it this way
All of the short summaries of the theses sounded reasonable when I read them. Then when I looked at their expanded descriptions it became clear that this is just more whinging from the right that their viewpoints are not adequately represented.
As always, you have a right to free speech. There's no right that we have to listen to your nonsense.
I see what you're saying, but IMO beer is both a bad example AND similar to coffee in many ways.
It's a bad example in the sense that the flavors you get out of fruited beers tends not to be as 'funky' as in coffees because fermentation is controlled so closely. You can get some incredible flavors out of adding adjuncts to beers. Yes it's interesting and cool that you can get some of those flavors out of yeast, but there are also flavors you just can't get from yeast that can be delicious.
It's also similar to coffee in that adding extra things is not somehow new or novel, it's actually very old, we're just rediscovering it.
FYI to all commenters, take 5 seconds to google Brendan Carr and you will see how much of a partisan, anti-free-speech hack he is. The man wears a gold Trump head pin on his lapel ffs.
Not OP but I definitely sympathise with them. I don't know how practical it is to implement or how profitable it would be, but the problem I often have is this:
* I have something I want to buy and have specific needs for it (height, color, shape, other properties)
* I know that there's a good chance the website I'm on sells a product that meets those needs (or possibly several such that I'd want to choose from)
* my criteria are more specific than the filters available on the site e.g. I want a specific length down to a few cm because I want the biggest thing that will fit in a fixed space
* crucially for an AI use case: the information exists on the individual product pages. They all list dimensions and specifications. I just don't want to have to go through them all.
Example: find me all of the desks on IKEA that come in light coloured wood, are 55 inches wide, and rank them from deepest to shallowest. Oh, and make sure they're in stock at my nearest IKEA, or are delivering within the next week.
Tried it when I was in Chicago. If you enjoy bitter amari like Cynar or Averna you won't find this particularly especially bracing. It's an interesting local curiosity, but it's sort of _just_ bitter with not much else in terms of flavour.
I get what you're saying, but it's merely because Trump has shown that he's easy to manipulate and can basically be bought. If it were any other Republican coming into office this wouldn't be happening. Not to spout off too much, but as usual, the right shows that all of their nonsense posturing is just projection. "Drain the swamp, stop government corruption", and yet the powerful are literally buying Trump's support.
And if you look to places like Meixco City and Bogota, their bus rapid transit is very fast and efficient. But good luck taking away a single lane of traffic for dedicated bus services anywhere in the US.
* Ruthless budget cutting. Import social programs that (purely by coincidence) don't alight with the far right's ideology will be cut because e.g. only 1% of the population uses them, ignoring that 1% of the population is still 3 million odd people.
* Lots of brain drain. There are good people in government. I suspect the good ones won't much enjoy being told that they're morons who are wasting everyone's money. The actual morons won't care much, and the people doling out the firings won't be around long enough to figure who is who.
* Some low hanging fruit that requires a dictatorship and wide-ranging mandate to achieve. There's definitely inefficiency in government that can be solved by pointing everyone in the same direction and telling them their jobs are on the line. But not that much. I'm sure much fanfare will be made of what is solved though.
* Lots of corruption, cronyism and people under-qualified for their roles but over-estimating their abilities. This is a playbook we've seen from Trump and from Elon "I looked at Twitter's code for 5 seconds and instantly made 100x improvements' Musk. Thankfully, government projects span years or decades, so the effects of these terrible contracts and inexperienced leaders will be felt for years to come.
Doesn't sound like the author has any idea what issues plague them, based on what I read. Lots of plausible sounding ideas in this thread, if a therapist helps them figure out which ones are accurate, money can (probably) help them make the changes.
My read was they meant a fork as in a GitHub repository fork, used to fix bugs and then submit them to upstream. This isn't a fork of the language, it's a mechanism to enable collaboration. However 'to the casual observer' could be taken to mean 'someone who doesn't understand that GitHub forks are not language forks' and they'd end up in strife. Seems like a reasonable objection to me based on the letter of the law.
Very interesting. Particularly their notion (paraphrasing) that SWEBOK attempts to record generally recognised knowledge in software engineering while excluding knowledge about more specific subdomains of software.
That over-deference towards general knowledge coupled with some sort of tie to a similar Australian effort probably explains why the software engineering degree I began in Australia felt like a total waste of time. I remember SWEBOK being mentioned frequently. I can't say I've gotten terribly much value out of that learning in my career.
It's much easier to find a group of Adventists that have an above average lifespan because Adventists form a community. People with blue eyes or people who are left handed who live in the same county don't all know each other and discuss their statistically insignificant longevity
Kudos to the author for trying this. My approach would be to ignore the junk recipes online and see if there are any patents that describe the process. I'll have a look when I have time.
My guess would be that there's some industrial process that completely separates any yeast from anything else so as to remove any potential hop bitterness. And that there's also likely been some updates to the process over the years. It may have started out as boiling things down in the 1920s, but may have moved on to an enzyme catalyzed process these days?
On the idea of using a stout: you will end up with even more bitterness than the version you made, more than likely. Stouts (especially higher alcohol stouts) tend to be fairly generously hopped compared to a standard light lager, in order to balance the sweetness of the added malt. You just don't taste them as being super hoppy because a) the hops are added early in the boil for bittering and most of the volatile aromas boil off, and b) because, well, they're doing their job of balancing the sweet malts to make the beer not taste sickly sweet.
A Google search got me the tail number. ADS-B data is easily accessible, there are APIs. Seems like some bigger sites like Flight Aware are already redacting info for her tail number, but it took me a few minutes to find another site that didn't seem to.
I think you can credibly make the argument that when these protocols were invented, the intent wasn't for the data to be this public or accessible, and that we could perhaps update the protocols to avoid something like this.
But from a technology point of view, saying that flight data is somehow private is like saying that if I set up an FM radio station and someone buys an FM radio and listens in they're somehow snooping on my radio station.
This is a wild take, as someone that cooks a lot, and largely from the internet (though I do own a lot of cookbooks)
The reality is that just googling for recipes was never good to begin with. People have been complaining about SEO spam and ads on recipe sites forever, but those recipes were always trash even before they got to the absurd state they're in now. Serious eats, bon appetit, food 52, smitten kitchen, chefsteps, all have great recipes. Some of these have paywalls, although you can get around them. Serious eats though is totally paywall free and has a pretty wide range of recipes. There are other sites for more niche cuisines.
You'll still have ads, and you'll still have a wall of text before the recipe. But the ads are slightly less obtrusive, and the wall of text on the quality sites is why those SEO techniques exist in the first place: a recipe that is just "list of ingredients + instructions" and doesn't include any context is ultimately a crapshoot. The thinking that goes into a recipe shows that you're not going to be wasting your time because it's been tested and optimized.