Except it's not correct, they were vulnerable to a kernel CVE that presumably everyone else was also vulnerable to, and there's no indication of a breach
944 karma · joined February 12, 2011
[ my public key: https://keybase.io/niksko; my proof: https://keybase.io/niksko/sigs/4_K48wgjxKBXyJFpmjrvHFlKOAJVWwd3S-VbG3-S6Ng ]
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.
As always, you have a right to free speech. There's no right that we have to listen to your nonsense.
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.
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.
* 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.
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.
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.
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.
Whether that outcome is considered traditional or correct by anyone is not something that is considered. The techniques are a tool to achieve an outcome, and how much or little you use those tools is left to the cook, rather than being dictated by tradition or custom.
Pasta water contains starch, which helps to thicken sauces. If you want a thick and glossy sauce, it is one way to do it. End of story. It is a technique to achieve a desirable goal, nothing more. Whether anyone traditionally in Italy does this or not is immaterial.
Similarly, fats are flavorful. Adding flavorful fat to increase flavor in a sauce is desirable. Whether anyone traditionally does this is immaterial if people think it tastes good.
So it's not that you need to pull the pasta very early. You just can, for greater insurance. But pulling it just shy of al dente and then finishing it in the sauce over a few minutes will result in an al dente pasta. If your sauce needs lots of reducing, you're making a huge batch with an undersized burner, or anything else that would greatly prolong the cooking time, then yes, you'll need to pull the pasta earlier.
I think this is exactly what is being lamented. There was interesting stuff happening for a really long time, and now there isn't. And companies that stop innovating tend to die long, slow deaths. It sounds like Google held out longer than most, but now runs the risk of going the way of the dodo. I'd lament that too.
The commonality here is an inability to just be honest and say "doesn't seem like a good fit". Disappointing, and ironically, an indication that it really wouldn't be a good fit. I don't want to work with people who are unable to deliver uncomfortable news respectfully, or even, at all.
If you don't group chat or send and receive photos or videos, then yeah, it probably makes zero difference. But e.g. for a family with a new baby, I think I'd be pretty upset if I was the Android user in the sea of iPhones and the baby photos group chat was janky and gave me 10x10 pixel photos.