1. Computer engineering is not “most of the work”. You have computer scientists who create algorithms and other smart stuff (like how the whole internet works and how right packet finds right computer and a whole lot more than that), then you have software engineers who use that to create products (like eg. Youtube, Google etc) and you have electrical engineers who do all the hardware stuff. Computer engineers usually become either cs/se or ee, they do very little as ce.

  2. I'd argue that creating algorithms is also not science, in that it doesn't use the scientific method (observation, hypothesis, experimentation, and so on). I spent a few years as a computer science researcher, reading and writing peer-reviewed publications. Even a lot of CS research papers aren't really about science in the strictest sense. A lot of it is about finding a better solution to a problem, rather than learning fundamental new truths using the scientific method. That's not a knock against the field. Obviously I think it's important; that's why it's my life's work. But I do think calling it 'computer science' is a misnomer. There is a bit of actual scientific work in the field, but that's a tiny fraction of what 'computer scientists ' work on.

  3. I originally studied maths, and if algorithms arent science then most of mathmatitians arent scientists. Also I dont know what you think most of research is but most of it is trying to improve on something already exsiting.

  4. Yes, mathematics is also a grey area, since it also doesn't follow what most would describe as the scientific method. It is a science in the broader sense of trying to discover new fundamental truths that can be independently verified.

  5. It’s not a fringe concept it is present in many Hindu / Buddhist / Jain / Sikh spiritual traditions (as opposed to than ritualistic religious traditions)

  6. What is a perceptual mapping, in this context? What is a muscular holding pattern? What does either of these have to do with the fight or flight response?

  7. Discrimination based on occupation is still discrimination. Not everyone gets to have a popular job. Some people have to do the dirty jobs in a city, including being a police officer.

  8. I agree with your position, but not with your reasoning. Discrimination based on certain criteria is wrong and illegal: race, sexual orientation, gender, age, national origin, etc. -- mostly things that a person has no control over. Discrimination based on some other criteria is totally normal and necessary; we have to discriminate between qualified and unqualified candidates for a job; paying customers vs shoplifters; that sort of thing.

  9. Tony's/Capo's, Gioia, Pizzahacker, Del Popolo.

  10. Do they serve South Indian food? I've only tried their chaat, which was... OK.

  11. Are you in the US? I’ve been trying to figure out how to get some guanciale, but I haven’t been able to find where to buy it

  12. You can buy it mail order from La Quercia, or in specialty shops in some cities. Which part of the US?

  13. Many flavor compounds are volatile. Cook them too long, and they'll evaporate. All those delicious flavors you smell while cooking are volatile flavor compounds escaping and going waste.

  14. I use them a lot for food prep. Chopped vegetables, measured out spices, etc. Trays have several advantages over prep bowls: they stack more compactly; they are less fragile; you can store multiple prepped ingredients on one tray.

  15. Underroasted coffee is usually sour. Overroasted coffee is bitter. I agree that a lot of SF specialty roasters underroast a bit. Try Linea.

  16. Yes arsicault is the obvious answer, but it isn’t the only great spot. Jane the Bakery on Geary and Paris Baguette on market actually make equally good croissants as arsicault, despite what the other dogmatic commenters may say. Though depending on the time and day, Jane the Bakery also has a long line sometimes.

  17. Jane has multiple branches. They operate Toy Boat, which rarely has much of a line.

  18. I also took cooking classes taught in people's homes when I was in Orchha, but hey, YouTube is better right?

  19. I think you are overgeneralizing from what you learned in those classes. I'm Indian, with family in several parts of the country. Curries with marinated grilled meat are a minority, and mostly done in restaurants. Most Indians hardly ever grill anything at home. If anything, the meat will be sauteed a bit before adding water, and even that is unusual.

  20. Not searing isn't 'poor technique'; it just yields a different result. Yes, the Maillard reaction adds a bunch of new flavor compounds to your dish, but you might not want those flavors in every dish, just as you don't throw everything in your spice cabinet into every dish you cook, even though doing so would add 'extra flavors'. Searing also changes the texture in a way that you might or might not want.

  21. There's no hummus (i.e. chickpeas) in the recipe. Nothing against the dish, but the name is inaccurate.

  22. I disagree with the poster who says "it's shelf-stable, no need to refrigerate." A Boulevardier is 1/3 vermouth. Vermouth needs to be refrigerated once opened. There are varying answers on how long it lasts, once opened, in the fridge (some people say ~1 month, many say a few months, I've found vermouth is fine for ~2-3 months in the fridge).

  23. Vermouth oxidizes quickly because of the low ABV, though, right? Wouldn't adding whiskey mitigate that?

  24. I have a nostalgic fondness for it. There wasn't a lot of English language programming where I grew up. On the one channel I used to watch, they used to play TOS episodes over and over again, until they eventually got the rights to TNG season 1. I never missed an episode, if I could help it.

  25. There is no AI yet, only algorithms for specific tasks.

  26. The definition of AI is a moving target. Once upon a time, playing chess was considered an AI task, since it requires reasoning about unanticipated scenarios. There's no firm line between what is and isn't AI.

  27. I used 1 flat teaspoon of active dry yeast for 800g flour (just under 2lb), so it’s only 0.3-0.4%, I think it must be a quite warm water, hot day, or the sugar I added?

  28. Maybe. Also might depend on when you added the sugar: while activating the yeast, or while mixing the dough? The former might have made the yeast too active. Probably just need a tiny pinch of sugar at that stage, or skip the activation altogether if the yeast isn't ancient.

  29. That’s good insight thanks, I dumped all the sugar with yeast and water, maybe that’s why. Salt was 0.75% (1 teaspoon in 4 pizza). Probably on the low end

  30. Yeah, a lot of recipes tend to be around 2% salt.

  31. I will never get that Reddit circlejerk about French cuisine being overrated... There's so much to discover in French regions, so much variety, so many places where gastronomy is like a religion.

  32. Something can be excellent and still overrated. For a long time, in the Western world, French food was held up as the epitome of good cooking, and most fine dining was French-influenced. The truth is, it's just one good cuisine among many.

  33. Look up Kenjis foolproof pan pizza. Not Chicago deep dish - and is ahhh-making every time!

  34. That recipe isn't all that far from Chicago-style pan pizza (most famously from Pequod's). It's not what people usually think of as Chicago-style deep dish pizza, but it is a Chicago-style pizza made in a deep dish.

  35. I agree, but the thing is, everybody has vulnerabilities, i.e. weaknesses. What we can decide is whether we're willing to reveal our vulnerabilities. Doing so is an act of trust, and courage.

  36. Completely agree. I just want to go against the notion that some people have that "trust and courage" are 100% a positive thing. Trust and courage when misplaced are absolutely foolish.

  37. I'd say boudin would be a good substitute for black pudding. (Not because they're similar; just because boudin is delicious.)

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