exasperation

@exasperation@lemmy.dbzer0.com

• ⁨Comment⁩ on ⁨imagine⁩ ⁨⁨3⁩ ⁨days⁩ ago⁩:

  I’m imagining a set of big naturals

• ⁨Comment⁩ on ⁨surely your hobby can't be that expensive⁩ ⁨⁨3⁩ ⁨days⁩ ago⁩:

  Skiing can be cheap if you just happen to be local to where you want to go. Used equipment can be cheap and last a long while and season tickets can be a good bargain on a per day basis at that point. I used to do that when I lived basically on a ski mountain.

  But then you catch the bug and then you have to plan out $2000+ trips just to be able to do that once after you move away.

• ⁨Comment⁩ on ⁨surely your hobby can't be that expensive⁩ ⁨⁨3⁩ ⁨days⁩ ago⁩:

  Cooking is basically better than free.

  Yes, ingredients and equipment cost money, but the end result averages out to be cheaper than if you didn’t know how to cook. And even if you take on more expensive ingredients or tools, you’re probably offsetting even more expensive restaurant meals that you would’ve eaten.

• ⁨Comment⁩ on ⁨My culture also loves music, dancing and telling stories⁩ ⁨⁨5⁩ ⁨days⁩ ago⁩:

  But you described it as “suffering.” The subjective experience of a person in that culture is that the food is less pleasant to consume.

  In other words, the enjoyment of the food is actively discouraged, in favor of another criterion (the suffering that comes from eating it). So we can point out that the culture does not prioritize the enjoyment of food as much, and can stand by that particular metric as having directionality on that spectrum.

• ⁨Comment⁩ on ⁨My culture also loves music, dancing and telling stories⁩ ⁨⁨6⁩ ⁨days⁩ ago⁩:

  Even in puritan cultures that intentionally eat plain food to shun “hedonism”, food becomes a vehicle for virtue signaling. The suffering is a ritual practice. Food, even then, plays a critical cultural role.

  Yeah, but one can view that cultural tradition and conclude that their culture does not value the deliciousness of food as much as some other cultures.

• ⁨Comment⁩ on ⁨My culture also loves music, dancing and telling stories⁩ ⁨⁨6⁩ ⁨days⁩ ago⁩:

  British food is unironically great, and the stereotype is based on experiences during WW2 rationing

  I think this overstates things. A substantial number of countries have their modern culinary culture defined in the post-war decades, though.

  Japanese culinary identity came together after World War II, and many of the dishes and traditions defining their cuisine are recently invented or have evolved considerably during the post-war period: the popularization and evolution of ramen, katsu, Japanese curry, yakitori, etc. Even ancient traditions like sushi and Modern Japanese food draws a lot of influence from classic pre-war cuisine, but the food itself is very different from what was eaten before the war.

  Even French cuisine underwent a revolution with nouvelle cuisine, heavily influenced by Japanese kaiseki traditions. Before the 20th century, French cuisine was about heavy sauces covering rich, slow-cooked foods (see for example the duck press and how that was used), and it took a few waves of new chefs pushing back against the orthodoxy to emphasize lighter, fresher ingredients. The most notable wave happened in the 1960’s, when Paul Bocuse and others brought in small, lighter courses as the pinnacle of fine dining.

  Korean, Italian (both northern and southern), and American culinary traditions changed pretty significantly in the second half of the 20th century, as well, through changes in food supply chains, political or economic changes, etc. And that’s true of a lot of places.

  Britain’s inability to shake off an 80-year-old culinary reputation comes in large part from simply failing to keep up with other more food-centered cultures that continually reinvent themselves and build on that classic foundation. Some of the criticism is unfair, of course, but it’s not enough to point at how things were 100 years ago as if that has bearing on what is experienced today.

• ⁨Comment⁩ on ⁨THIS is a real test of how old you are. If you score 20 your future is short⁩ ⁨⁨6⁩ ⁨days⁩ ago⁩:

  Terrible distribution of options. A good list would have a series of technologies and tools that became obsolete at different times. Almost all of these became obsolete with the rise of broadband internet in the early 2000’s, while a handful were earlier (rotary phones) or later (paper maps, paper checks).

• ⁨Comment⁩ on ⁨THIS is a real test of how old you are. If you score 20 your future is short⁩ ⁨⁨6⁩ ⁨days⁩ ago⁩:

  Smithers, I really feel like a free spirit. And I’m really enjoying this so-called “iced cream.”

• ⁨Comment⁩ on ⁨THIS is a real test of how old you are. If you score 20 your future is short⁩ ⁨⁨6⁩ ⁨days⁩ ago⁩:

  The choices also tend to center around 2005, with only a handful of technologies that were made definitely obsolete before 1995 or after 2010.

• ⁨Comment⁩ on ⁨serious business⁩ ⁨⁨6⁩ ⁨days⁩ ago⁩:

• ⁨Comment⁩ on ⁨Are you a market or supermarket enthusiast?⁩ ⁨⁨1⁩ ⁨week⁩ ago⁩:

  I buy stuff from all sorts of places. I’m pretty serious about food and cooking, and I run through a pretty wide variety of cultures and regional variation in making my food. So for me, this is how I buy:

  Fresh produce in season: street markets

  Fresh produce out of season (greenhouse grown or shipped in from another latitude): Whole Foods

  Mainstream American prepackaged foods: nearest big box corporate supermarket.

  Day to day meat, dairy, and seafood (chicken, beef, pork, shrimp): Whole Foods

  Specialty meat (aged stuff, unusual cuts): local specialty butcher, ethnic grocery stores

  Specialty seafood (live seafood, less common items): specialty seafood shop

  Fancy cheeses: cheese store in my neighborhood, occasionally Whole Foods

  Various ethnic specialities (Kim chi, tortillas, paneer, certain types of Chinese/Korean/Vietnamese vegetables, Mexican/Indian spices) that are perishable: ethnic grocery stores

  Unusual or imported prepackaged or shelf stable foods/spices: ethnic grocery stores, Amazon, other online stores depending on the item.

• ⁨Comment⁩ on ⁨Alright you fucking degenerates. It's time to get your edumacation on about corn smut.⁩ ⁨⁨1⁩ ⁨week⁩ ago⁩:

  I thought we were posting corn to return to actual shitposts, this one is too informative and interesting.

• ⁨Comment⁩ on ⁨Google AI is great. 🙃⁩ ⁨⁨1⁩ ⁨week⁩ ago⁩:

  We think in terms of tokens, too, but we have the ability to look under the hood at some of how our knowledge is constructed.

  For the typical literate English speaker, we seamlessly pronounce certain letter combinations as different from the component parts (like ch, sh, ph, or looking ahead to see if the syllable ends in an E to decide how to pronounce the vowel in the middle). Then, entire words or phrases have a single meaning that doesn’t get broken apart. Similarly, people who are fluent in multiple languages, including languages that use the same script (e.g., latin letters), can look at the whole string of text to quickly figure out which language they’re reading, and consult that part of their knowledge base.

  And usually our brains process things completely separately from how we read or write text. Even the question of asking how many r’s are in “raspberry” requires us to go and count, because it isn’t inherent in the knowledge we have at the tip of tongue. Someone can memorize a speech but not know how many times the word “the” appears in it, even if their knowledge contains all the information necessary to answer the question.

  Even if we are actively thinking in the context of how words are constructed, like doing crosswords, these things tend to be more fun when mixed with other modes of thinking: Wordle’s mix of both logic and spelling, a classic crossword’s clever style of hints, etc.

  Manipulation of letters is simply one mode of thinking. We’re really good at seamlessly switching between modes.

• ⁨Comment⁩ on ⁨Bread mold⁩ ⁨⁨2⁩ ⁨weeks⁩ ago⁩:

  15 minutes and 30 minutes are a pretty long time to have to heat food up for.

  When I’m reheating soup I generally pull it from the stove as soon as it simmers, so that’s probably around 2 minutes above 95°C and like 5 minutes above 80°C.

  Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I’m adding with less than 10 minutes of simmer time, so that wouldn’t be enough to destroy the toxin reliably.

• ⁨Comment⁩ on ⁨Bread mold⁩ ⁨⁨2⁩ ⁨weeks⁩ ago⁩:

  You’re getting the labels mixed up.

  As a labeling requirement under U.S. law, anything labeled “American Cheese” must be pasteurized process cheese made from some combination of cheddar, colby, washed curd cheese, or granular cheese, which the law also defines pretty strictly. It must be made from these cheeses, heated and emulsified with an emulsifying salt (usually sodium citrate).

  American cheese is allowed to have some optional ingredients and still be labeled American Cheese:

  • Food safe acid (as long as pH stays above 5.3)
  • Cream or milkfat, such that this added fat can account for up to 5% of the weight of the finished product.
  • Water (but the total moisture content of the resulting product must still be within the other limits in the regulation)
  • Salt
  • Artificial coloring
  • Spices or flavoring that do not simulate the flavors of cheeses
  • Mold inhibitors from sorbate up to 0.2%, or from proprionate up to 0.3%
  • Lechitin, if sold in slices

  You can add milk, cream, buttermilk, whey, or certain other dairy products up to 49% of the finished product, but then you’d have to call it “Pasteurized American Process Cheese Food” instead of just American Cheese.

  American cheese is made from almost entirely cheese ingredients. The individual slices being sold at the store, though, vary by brand on whether they’re even trying to be American Cheese (or whether they’re some kind of cheese product, or even something less).

• ⁨Comment⁩ on ⁨*confused flatfish noises*⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  Plus evolutionary history shows plenty of examples of animals switching from pure carnivore to pure herbivore to omnivores in between. All birds are descended from a common carnivorous ancestor, but plenty of birds today subsist mostly on seeds or fruit.

  If there is a lot of available biomass to be eaten, nature will find a way and some animal is going to fill that niche. Many of the folivores (herbivores specializing in digesting leaves) that descended from carnivores have to deal with the low nutrient/calorie density of their foods by just eating a lot of it, and have varying levels of microbial symbiosis for helping with that digestion.

• ⁨Comment⁩ on ⁨Stretch marks⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  Dude knows ball

• ⁨Comment⁩ on ⁨Might not be efficient, but at least it... Uhhh, wait, what good does it provide again?⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  Does that actually add up, though?

  Google released stats recently that the median Gemini prompt consumes about 0.24 watt hours of electricity.

  For humans performing knowledge based labor, how many prompts is that worth per hour? Let’s say that the average knowledge worker is about as productive as one good prompt every 5 minutes, so 12 per hour or 96 per 8-hour workday.

  Let’s also generously assume that about 25% of the prompts’ output are actually useful, and that the median is actually close to the mean (in real life, I would expect both to be significantly worse for the LLM, but let’s go with those assumptions for now).

  So on the one hand, we have a machine doing 384 prompts (75% of which are discarded), for 92 watt hours of energy, which works out to be 80 kilocalories.

  On the other hand, we have a human doing 8 hours of knowledge work, probably burning about 500 calories worth of energy during that sedentary shift.

  You can probably see that the specific tasks can be worked through so that some classes of workers might be worth many, many LLM prompts, and some people might be worth more or less energy.

  But if averages are within an order of magnitude, we should see that plenty of people are still more energy efficient than the computers. And plenty aren’t.

• ⁨Comment⁩ on ⁨Sensory issues⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  This is a joke about Tylenol during pregnancy causing autism, a ridiculous claim made by Trump’s Secretary of Health and Human Services.

• ⁨Comment⁩ on ⁨Sensory issues⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  I wouldn’t say it’s all that “nonstandard.” The word “loud” is often used to mean distracting or attention-grabbing in a visual context, so extending it to other senses doesn’t seem like that far of a leap.

• ⁨Comment⁩ on ⁨The less complicated life of a male⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  If you’re talking about a “large patch of psoriasis” that is apparently always on your skin and don’t know the first thing about cleaning and moisturizing products for your hair and skin, it might be worth exploring whether your psoriasis is aggravated by certain substances (including your hair touching your skin) and can be mitigated by consciously avoiding certain products/ingredients.

• ⁨Comment⁩ on ⁨The less complicated life of a male⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  Are you talking about Dr Bronns, which also comes with large amounts of reading material printed all over the bottle?

• ⁨Comment⁩ on ⁨Following your dreams⁩ ⁨⁨4⁩ ⁨weeks⁩ ago⁩:

  Attention seeking and validation seeking are baked into human personalities to varying degrees, and plenty of behavior predating social media (and even the internet) was motivated by those tendencies.

• ⁨Comment⁩ on ⁨Is lemmy dying?⁩ ⁨⁨4⁩ ⁨weeks⁩ ago⁩:

  You’re making the common mistake of believing that newcomers are somehow dumber than the ones who have been here a while.

  No, Lemmy/piefed has a deep user base of people knowledgeable about Linux, programming, Star Wars, and a few other topics, but plenty of other topics still leave a lot to be desired.

  For example, I’ve noticed that Lemmy’s userbase is probably below the internet average at picking up on satire and sarcasm.

• ⁨Comment⁩ on ⁨Radon⁩ ⁨⁨4⁩ ⁨weeks⁩ ago⁩:

  It describes something going to a location, but not what you do.

  Going to that location is a much bigger part of the astronaut job than it is any other job you’ve listed.

• ⁨Comment⁩ on ⁨Radon⁩ ⁨⁨4⁩ ⁨weeks⁩ ago⁩:

  Go to space

• ⁨Comment⁩ on ⁨It's been downhill from that day ⁩ ⁨⁨4⁩ ⁨weeks⁩ ago⁩:

  In 2001? As I remember that song didn’t become a dominant Christmas song until Love Actually came out in 2003, and still took a few years before it became the single most popular Christmas song on the radio, first reaching number 1 in 2019.

  As of this picture nobody (including Mariah Carey) had any idea what that song would become.

• ⁨Comment⁩ on ⁨Can we have a healthy life only with fruits or fruits and plants combined alone, and if not why?⁩ ⁨⁨4⁩ ⁨weeks⁩ ago⁩:

  some can be toxic if you dont prepare it correctly though right?

  This is true of many different types of foods.

• ⁨Comment⁩ on ⁨Screw your zodiac sign, tell me...⁩ ⁨⁨5⁩ ⁨weeks⁩ ago⁩:

  It was just a dominant brand of dishware in the U.S.

  Corning, one of the world leaders in glass manufacturing and materials science, figured out how to make thin tempered glass that was lightweight, very durable, resistant to thermal shock, and safe to use in microwaves, dishwashers, and up to medium temperature ovens (350°F/175°C is the manufacturer recommended max). It became the dominant dishware brand in the U.S. as a result, for “everyday” use.

  Personally I don’t like the heat transfer characteristics (poor insulator which means hot food makes the dish hot to the touch) and don’t mind thicker plates/bowls for most situations. But I can see why they became immensely popular, especially for families with kids.

  Side note, Corning spun off its consumer products division in 1991, so the company that makes the Gorilla Glass in basically everyone’s cell phones is now technically different from the company that made all these kitchen dishes, even if they were once part of the same corporation.

• ⁨Comment⁩ on ⁨Stop stressing my GPU and start hiring artists⁩ ⁨⁨5⁩ ⁨weeks⁩ ago⁩:

  aight this scene takes place in Mexico so lemme color grade it very Mexican, but also it’s a flashback to the 50’s so I’m gonna dial down the color saturation and digitally add some film grain