I thought XCalc was a calculator for the X windowing system. Oh, and if somebody brags with his material stuff, we all know that that’s all he has, and *needs* to brag, in order to be able to accept himself. Just like acting all “Oh, what time do we have? Wait, I’ll just look at my *$30000 ROLEX*” will not get you any real girls. (Except for those that you don’t want anyway.) No need for you to mention it. We’re on your side already.:)
By the way: Qalculate! is the best calculator of all time! OF ALL TIME!;)
Don’t worry. Soon mobile phones and handheld consoles will merge (e.g. PSP + N900 style), just like cameras, GPS navigation, music player, USB stick, etc, etc, etc. I give it 5 years, tops, until they become good.
Remember that Nokia already did make the N-Gage. Which was not great, but a start. (The start is never great. Just as the first iPhone was a true p.o.s. in everything except the cool multi-touch UI.) The point is that it has (already) started, and needs a bit of time to mature, finds its customers, etc.
You know what’s ignored and missing in this discussion? The question of what the spheres are filled with!
Because they are certainly not “filled” with a vacuum. But I think there got to be cool properties and applications, when you fill them with something else than air.
Nah. All you need is a straw-transistor: You blow in a small straw, which controls a huge turbine, blowing out of a bazillion straws into a bazillion glasses of fresh metal milk.
Is Germany, only pussies drive automatic cars. And we laugh at them. They’re for people who can’t drive. Really. Automatic cars are the exception here. And for good reasons. Try playing Richard Burns Rally with automatic gear shifting, and you will see them.:)
Sorry, but practical evidence out of my kitchen disagrees with your statements. I did it as I said. It was so soft, I could sometimes cut it without a knife!
Yes, I’m aware of the bacterial danger zone.:) That’s why you can’t just buy any meat from anywhere. But everything above 60 degrees Celsius, for hours, is usually good enough. Up until now, I never got any trouble, and so did my guests. So my theory looks sound.:) Also, as star cooks cook that way too... well, they would get into biiig trouble, if their guests would become sick.
Also, the cooks that I learned it from, who learned it directly from Hervé This, called it “slow cooking”. I actually don’t care if it’s called “Cthulhu’s funny meat bunny magic”:D So you may be right. Or we both. Or it’s all just words.:)
The 'right way' depends entirely on the cut of beef and the intended final product.
Sorry, but that the first part of that sentence is the typical excuse of the bad cook, and the second part: Nobody intends to have a dry part of meat, so what’s your point?
I know from personal real experience of doing roasts and steaks — for Christmas, for me, for friends, etc — that your view is wrong and outdated. Look at the physics/chemistry behind it.
but you've badly botched the chemistry.
O R'LYEH? Cause:
The reason the meat appears to have 'lost' no juice is that you haven't produced any in the first place. The primary source of 'juice' isn't the water you expend so much effort in not losing, but is the collagen and other connective tissue in the roast, which doesn't start to melt until roughly 82 degrees.
No shit Sherlock? You act all so wisely, and don’t even get, that this was the exact point I made? Are you really trying to “counter” me, by bringing up the samepoint? LOL. Why do you think I said 50-80 degrees, and not 50-98?
Further, you're cooking cycle [near freeze - browning - cooking at too low a temperature] is a method precisely designed to produce an outer layer of meat that is overcooked with the bulk of the interior badly undercooked.
I am cooking cycle? What language is this again? ^^ Undercooking the interior, again, is the exact point. Because not the pan is supposed to cook the meat! Ever! The pan is to get the Maillard to create the aromes in the crust. Which also destroys it. Which should not happen to the interior! The cooking happens in the oven, afterwards. When the pan has heated the interior to a normal (e.g. room) temperature.
I’ve tried this, tested, and experimented to find the right timings and temperatures. So you can’t physically be right, unless the meat i had on my own plate, lied to my eyes, my nose, my tongue, my teeth, and that of many friends of mine.
In conclusion: You just speak out of your ass, without any real practical experience to back it up!
Well, as far as I know, they DO hunt Batman in the stories. But in a city full of crime, like Gotham, a desperate police force, nearly against its will and nearly against the wall, can absolutely try to get a little help. Batman is somewhere between calling the swat teams, and calling the national guard.
...don’t buy an Apple product anymore. That should be a obvious given for real tinkerers anyway.
Get yourself a computer. Not an appliance. Appliance: Something with a static / rigid programming, that you just use. Computer: Something that you program, to automate your work and make your like more efficient / empower you.
MacOS X and Windows are appliance OSes. KDE and Gnome are mostly appliance desktop environments. Most software calculators are appliance simulations.
Linux, bash scripts, Firefox with extensions and Greasemonkey, Qalculate!, programming languages, Maya (yes!), NI Reaktor, self-built/combined hardware systems... Those are computer things!
Duration is next to irrelevant by the way. Temperature is the only important thing. You can leave a steak in the oven at 50-60 degrees Celsius for 12 hours, and it will still be perfect!
Or an egg. Try 55 degrees Celsius for a perfect egg. The time does not matter. It’s the lowest temperature that the protein (in fact only a part of it, just like you like it) does coagulate at.
Slow cooking is the new trend for the best cooks in the world. (Well actually it’s not that new anymore.)
From personal experience: A medium-grade piece of meat, prepared the right way, beats the best meat, prepared the wrong way. The wrong way, is what most people think is normal.
The right way goes like this: Think about the actual chemistry. 1. Fat does make it tastier! Marbling is a good thing! (Also if you stuff yourself with pure starch and sugars [including what is called “bread”] it’s not the fat that’s making you fat.) 2. The higher the temperature, the more you wreck the meat. That’s a no-brainer. So the lower, the better. Which takes a really long time, but does not really cost more in energy. The optimal temperature is the lowest one, which still allows protein coagulation, but as little “sweating” / water evaporation as possible. So from 50 to a maximum of 80 degrees celsius. For a big roast, this can easily take from 4 to 12 hours! But remember that at 50 degrees, you could practically leave it in there forever, witout any negative effects. 3. Now of course you get a problem, since this will not lead to much browning. But the browning creates important flavors! So you have to fry it just as much, to get the Maillard reaction to brown enough of the outer crust, for it to be like you want it. And here lies the problem: This overheats the core too, you lose water, and the meat becomes tough as leather. But I found a nice hack, to prevent that: Right before frying, cool the meat as close to the freezing point as possible (but not actually freezing, since the ice crystals are bad). Do it slowly, since you want the core to be cold! Which protects it from the heat. 4. Always first fry, then put it in the oven. Not the other way around. Because else, the cooling method does not work, and you also will not know when to take it out, so that it’s perfect after the following frying. When you can check it in the oven, it’s much easier, because it’s a matter of half an hour to an hour between good and bad. Not a matter of seconds!
So in short: 1. Cool close to freezing point. 2. Fry as short as possible. Always stop, as soon as the core gets over 50-80 degrees Celsius. 3. Put in the oven at those 50-80 degrees. (Buy a oven thermometer, or even better: A roast thermometer with a needle. Because your oven can be off by up to 20 degrees Celsius!) 4. Wait until you think it’s good. This is a matter of experience and temperature. But at 80 degrees, a 2-person roast can take 4 hours. The same one an 55-60 degrees, can take 6-8 hours! Check every half hour. While doing something else (I work from home in parallel.) 5. Notice that it has lost no juice. This is an indicator that you did it right. But since you can’t make any gravy without that juice, you have to use something else. Like that concentrated meat juice & co you can buy in the supermarket. Add a bit whine perhaps, a bit mixed pepper, real butter, spring onions if you like them... you know the drill. 6. Enjoy your 5€/kg meat which tastes like >10€/kg meat! And the feeling of having done cool science/chemistry at the same time!
Ok, sorry. You are of course right on that one. Also: Don’t focus on the iPhone so much. Notice how I said “Symbian” in the subject? I am actually boycotting the iPhone myself. (Mobile software developer here.) But nobody can ignore the fact, that they are a player that got even Nokia to sweat. They are still the smallest of the 3 above. But people are buying into the reality distortion bubble, just like with their MP3 player. That’s why I did not leave it out. (Also notice how the Apple fanboys would have modded me to oblivion if I had left it out? ^^)
...rewriting your site, to use a real language, instead?
I had to use PHP for 4 years, and I’d rather die than to do it again. (Same thing with the Internet Explorer.) Get yourself a real language. One that makes sense! One with an actual spec. One that makes sense! (Has to be said twice!) Even Python would make more sense. Java would be a professional choice. And if you want to get futuristic, I’d recommend Haskell. ^^ Everything is better than PHP. (Ok, except perhaps Intercal/Malbolge/Piet. Perhaps...)
Firefox for iPhone We do not have plans to build an iPhone browser due to constraints with the OS environment and distribution.
Firefox for Blackberry Sorry, no plans. Due to its Java-based operating system and the inability to build native components, Firefox is not compatible on the Blackberry OS.
Firefox for Symbian We currently have no plans to develop Firefox for the Symbian platform.
I’m sorry. That’s just silly. Those are the 3 biggest platforms out there. They are basically saying “Everyone can get Firefox. As long as he’s not using 99% of the platforms/phones out there!”.
I’ll stay with Opera, which already runs very nicely.
Just like with a remote control, or with the radio, the receiver always has a frequency filter, and then demodulates it. (Because it’s likely to be FM or AM or something.)
Nothing. I repeat: Nothing beats Qalculate!! (It’s so hot, Firefox’s spell checker suggests “Ejaculate”!) If you go any bigger, you “explode” into a math suite, and not a calculator anymore.
Ignore the silly screenshot with the “button” view. Most calculator software tries to imitate a physical calculator, with buttons and LED displays. Which is just an EPIC FAILure in UI design. This screenshot shows a real usage example of Qalculate!: http://navid.radiantempire.com/pub/Haskell-Synth-Entwicklung.png (The BG contains a Haskell programming editor and a sound analyzer. Yes, I’m still a noob at this.;)
Flash forward a couple of billions of years, and we will perhaps write them a letter, that says it as good as this one: http://www.youtube.com/watch?v=7KnGNOiFll4 (Protip: It’s not meant in a religious way. That’s not the point.:) (Btw, if you like it, and like really great poetry, try this: http://www.youtube.com/watch?v=i5e5FUvRzNQ )
I mean if Jupiter’s surface temperature is below 200 degrees Celsius (and i bet it is), and since it’s also a brown dwarf (even with nuclear reactions going on in its core), shouldn’t it be even cooler? Also, what about Saturn, Neptune and Uranus, who just as much count as brown dwarfs, since they are mainly built like a star.
Slashdot Mirror
I thought XCalc was a calculator for the X windowing system. :)
Oh, and if somebody brags with his material stuff, we all know that that’s all he has, and *needs* to brag, in order to be able to accept himself. Just like acting all “Oh, what time do we have? Wait, I’ll just look at my *$30000 ROLEX*” will not get you any real girls. (Except for those that you don’t want anyway.)
No need for you to mention it. We’re on your side already.
By the way: Qalculate! is the best calculator of all time! OF ALL TIME! ;)
But I know what you mean.
Don’t worry. Soon mobile phones and handheld consoles will merge (e.g. PSP + N900 style), just like cameras, GPS navigation, music player, USB stick, etc, etc, etc.
I give it 5 years, tops, until they become good.
Remember that Nokia already did make the N-Gage. Which was not great, but a start. (The start is never great. Just as the first iPhone was a true p.o.s. in everything except the cool multi-touch UI.) The point is that it has (already) started, and needs a bit of time to mature, finds its customers, etc.
You know what’s ignored and missing in this discussion?
The question of what the spheres are filled with!
Because they are certainly not “filled” with a vacuum.
But I think there got to be cool properties and applications, when you fill them with something else than air.
Nah. All you need is a straw-transistor: You blow in a small straw, which controls a huge turbine, blowing out of a bazillion straws into a bazillion glasses of fresh metal milk.
Josef Ackermann, CEO of Deutsche Bank AG
How exactly is that criminal a world leader? What is he doing there?
I guess we’re really in a industrial feudalistic global system already...
Is Germany, only pussies drive automatic cars. And we laugh at them. They’re for people who can’t drive. :)
Really. Automatic cars are the exception here. And for good reasons.
Try playing Richard Burns Rally with automatic gear shifting, and you will see them.
Sorry, but practical evidence out of my kitchen disagrees with your statements.
I did it as I said. It was so soft, I could sometimes cut it without a knife!
Yes, I’m aware of the bacterial danger zone. :) :)
That’s why you can’t just buy any meat from anywhere.
But everything above 60 degrees Celsius, for hours, is usually good enough.
Up until now, I never got any trouble, and so did my guests. So my theory looks sound.
Also, as star cooks cook that way too... well, they would get into biiig trouble, if their guests would become sick.
Also, the cooks that I learned it from, who learned it directly from Hervé This, called it “slow cooking”. I actually don’t care if it’s called “Cthulhu’s funny meat bunny magic” :D :)
So you may be right. Or we both. Or it’s all just words.
The 'right way' depends entirely on the cut of beef and the intended final product.
Sorry, but that the first part of that sentence is the typical excuse of the bad cook, and the second part: Nobody intends to have a dry part of meat, so what’s your point?
I know from personal real experience of doing roasts and steaks — for Christmas, for me, for friends, etc — that your view is wrong and outdated.
Look at the physics/chemistry behind it.
but you've badly botched the chemistry.
O R'LYEH? Cause:
The reason the meat appears to have 'lost' no juice is that you haven't produced any in the first place. The primary source of 'juice' isn't the water you expend so much effort in not losing, but is the collagen and other connective tissue in the roast, which doesn't start to melt until roughly 82 degrees.
No shit Sherlock? You act all so wisely, and don’t even get, that this was the exact point I made?
Are you really trying to “counter” me, by bringing up the samepoint? LOL.
Why do you think I said 50-80 degrees, and not 50-98?
Further, you're cooking cycle [near freeze - browning - cooking at too low a temperature] is a method precisely designed to produce an outer layer of meat that is overcooked with the bulk of the interior badly undercooked.
I am cooking cycle? What language is this again? ^^
Undercooking the interior, again, is the exact point. Because not the pan is supposed to cook the meat! Ever! The pan is to get the Maillard to create the aromes in the crust. Which also destroys it. Which should not happen to the interior!
The cooking happens in the oven, afterwards. When the pan has heated the interior to a normal (e.g. room) temperature.
I’ve tried this, tested, and experimented to find the right timings and temperatures. So you can’t physically be right, unless the meat i had on my own plate, lied to my eyes, my nose, my tongue, my teeth, and that of many friends of mine.
In conclusion: You just speak out of your ass, without any real practical experience to back it up!
Why use chips and all that, when simple electric or even mechanic systems do the job? Doesn’t that also cost more?
I don’t get it...
PHB effect?
Well, as far as I know, they DO hunt Batman in the stories.
But in a city full of crime, like Gotham, a desperate police force, nearly against its will and nearly against the wall, can absolutely try to get a little help.
Batman is somewhere between calling the swat teams, and calling the national guard.
Follow the money.
There. There’s your sense.
Case closed. ^^
Now where is my giant space ray gun, when I need it?
...don’t buy an Apple product anymore.
That should be a obvious given for real tinkerers anyway.
Get yourself a computer. Not an appliance.
Appliance: Something with a static / rigid programming, that you just use.
Computer: Something that you program, to automate your work and make your like more efficient / empower you.
MacOS X and Windows are appliance OSes.
KDE and Gnome are mostly appliance desktop environments.
Most software calculators are appliance simulations.
Linux, bash scripts, Firefox with extensions and Greasemonkey, Qalculate!, programming languages, Maya (yes!), NI Reaktor, self-built/combined hardware systems... Those are computer things!
Duration is next to irrelevant by the way. Temperature is the only important thing. You can leave a steak in the oven at 50-60 degrees Celsius for 12 hours, and it will still be perfect!
Or an egg. Try 55 degrees Celsius for a perfect egg. The time does not matter. It’s the lowest temperature that the protein (in fact only a part of it, just like you like it) does coagulate at.
Slow cooking is the new trend for the best cooks in the world. (Well actually it’s not that new anymore.)
From personal experience:
A medium-grade piece of meat, prepared the right way, beats the best meat, prepared the wrong way.
The wrong way, is what most people think is normal.
The right way goes like this:
Think about the actual chemistry.
1. Fat does make it tastier! Marbling is a good thing! (Also if you stuff yourself with pure starch and sugars [including what is called “bread”] it’s not the fat that’s making you fat.)
2. The higher the temperature, the more you wreck the meat. That’s a no-brainer. So the lower, the better. Which takes a really long time, but does not really cost more in energy. The optimal temperature is the lowest one, which still allows protein coagulation, but as little “sweating” / water evaporation as possible. So from 50 to a maximum of 80 degrees celsius. For a big roast, this can easily take from 4 to 12 hours! But remember that at 50 degrees, you could practically leave it in there forever, witout any negative effects.
3. Now of course you get a problem, since this will not lead to much browning. But the browning creates important flavors! So you have to fry it just as much, to get the Maillard reaction to brown enough of the outer crust, for it to be like you want it. And here lies the problem: This overheats the core too, you lose water, and the meat becomes tough as leather. But I found a nice hack, to prevent that: Right before frying, cool the meat as close to the freezing point as possible (but not actually freezing, since the ice crystals are bad). Do it slowly, since you want the core to be cold! Which protects it from the heat.
4. Always first fry, then put it in the oven. Not the other way around. Because else, the cooling method does not work, and you also will not know when to take it out, so that it’s perfect after the following frying. When you can check it in the oven, it’s much easier, because it’s a matter of half an hour to an hour between good and bad. Not a matter of seconds!
So in short:
1. Cool close to freezing point.
2. Fry as short as possible. Always stop, as soon as the core gets over 50-80 degrees Celsius.
3. Put in the oven at those 50-80 degrees. (Buy a oven thermometer, or even better: A roast thermometer with a needle. Because your oven can be off by up to 20 degrees Celsius!)
4. Wait until you think it’s good. This is a matter of experience and temperature. But at 80 degrees, a 2-person roast can take 4 hours. The same one an 55-60 degrees, can take 6-8 hours! Check every half hour. While doing something else (I work from home in parallel.)
5. Notice that it has lost no juice. This is an indicator that you did it right. But since you can’t make any gravy without that juice, you have to use something else. Like that concentrated meat juice & co you can buy in the supermarket. Add a bit whine perhaps, a bit mixed pepper, real butter, spring onions if you like them... you know the drill.
6. Enjoy your 5€/kg meat which tastes like >10€/kg meat! And the feeling of having done cool science/chemistry at the same time!
Probably because they are.
I think that’s what they want you to think, to get their agenda trough.
But we can check this: Look at who profits from this. Follow the money. And then look at their tie-ins with those “in power”.
Ok, sorry. You are of course right on that one. Also: Don’t focus on the iPhone so much. Notice how I said “Symbian” in the subject? I am actually boycotting the iPhone myself. (Mobile software developer here.)
But nobody can ignore the fact, that they are a player that got even Nokia to sweat. They are still the smallest of the 3 above. But people are buying into the reality distortion bubble, just like with their MP3 player. That’s why I did not leave it out. (Also notice how the Apple fanboys would have modded me to oblivion if I had left it out? ^^)
...rewriting your site, to use a real language, instead?
I had to use PHP for 4 years, and I’d rather die than to do it again. (Same thing with the Internet Explorer.)
Get yourself a real language. One that makes sense! One with an actual spec. One that makes sense! (Has to be said twice!)
Even Python would make more sense. Java would be a professional choice. And if you want to get futuristic, I’d recommend Haskell. ^^
Everything is better than PHP. (Ok, except perhaps Intercal/Malbolge/Piet. Perhaps...)
Firefox for iPhone
We do not have plans to build an iPhone browser due to constraints with the OS environment and distribution.
Firefox for Blackberry
Sorry, no plans. Due to its Java-based operating system and the inability to build native components, Firefox is not compatible on the Blackberry OS.
Firefox for Symbian
We currently have no plans to develop Firefox for the Symbian platform.
I’m sorry. That’s just silly. Those are the 3 biggest platforms out there.
They are basically saying “Everyone can get Firefox. As long as he’s not using 99% of the platforms/phones out there!”.
I’ll stay with Opera, which already runs very nicely.
Just like with a remote control, or with the radio, the receiver always has a frequency filter, and then demodulates it. (Because it’s likely to be FM or AM or something.)
So THAT is why geeks live in the basement! For security! ;)
From crackers... From sunlight... From girls!
Nothing. I repeat: Nothing beats Qalculate!! (It’s so hot, Firefox’s spell checker suggests “Ejaculate”!)
If you go any bigger, you “explode” into a math suite, and not a calculator anymore.
Ignore the silly screenshot with the “button” view. Most calculator software tries to imitate a physical calculator, with buttons and LED displays. Which is just an EPIC FAILure in UI design. This screenshot shows a real usage example of Qalculate!: ;)
http://navid.radiantempire.com/pub/Haskell-Synth-Entwicklung.png (The BG contains a Haskell programming editor and a sound analyzer. Yes, I’m still a noob at this.
Flash forward a couple of billions of years, and we will perhaps write them a letter, that says it as good as this one: :)
http://www.youtube.com/watch?v=7KnGNOiFll4 (Protip: It’s not meant in a religious way. That’s not the point.
(Btw, if you like it, and like really great poetry, try this: http://www.youtube.com/watch?v=i5e5FUvRzNQ )
I mean if Jupiter’s surface temperature is below 200 degrees Celsius (and i bet it is), and since it’s also a brown dwarf (even with nuclear reactions going on in its core), shouldn’t it be even cooler?
Also, what about Saturn, Neptune and Uranus, who just as much count as brown dwarfs, since they are mainly built like a star.
- eat outrageously.
- slack.
- get teenage virgins to suck the life force out of you.
Choose two!
Nokia N900??