Idk about where you are, but basil plants sold in grocery stores by me are always way way too densely planted. They throw like 25 seeds in one small pot, which puts out a lot of foliage to look good for a very short window. If you harvest basil like you are “supposed to”, any regrowth becomes basically impossible, and the plants die. The better way is to just cut off whole stems until there’s only one or two. Or, if you want to keep a basil plant, just buy one from a gardening store, not a grocery store.

https://en.wikipedia.org/wiki/Leveraged_buyout

Yeah, as far as I know, the real origin of the term is for shooting targets (or people), so you are literally double tapping the trigger. That way, if the first round doesn’t hit (or doesn’t kill), the second will.

The uncertainty piece is key, though. If they fired a missile and werent sure if it hit by the time they launched the second, they could accurately call that a double-tap. That’s what hegseth seems to be trying to push, especially with his reference to “fog of war”.

The moment you know the first shot destroyed the target, it ceases to be a double-tap.

I just don’t like how they are trying to absolve themselves through language they know will be misinterpreted, and then the media just parrots it with no issue.

P.s., to be clear, whether it is a double tap doesn’t change much to me because the first missile was already a war crime.

Even articles condemning this attack refer to it as a “double-tap” strike, which is really misleading because that insinuates quick succession. An attack followed by a separate attack an hour later is not a double-tap

If you like the style of running shoes, but for just walking, and you want something wide, I’d go for altra LP alpine. I mainly like altra cause they don’t squeeze my feet like hokas (and practically every other brand) do.

Lone peak is altra’s top selling trail running/hiking shoe, but they made a hemp/suede casual version that should be pretty durable.

Altra also has the a version of the Torin (a road running shoe) for casual wear that’s all leather, so it’s probably pretty durable, but it’s a little narrower, and i don’t like the styling as much.

Ive never been a “running shoe for casual wear”-person, though, so i haven’t worn either of those.

For slightly nicer looking (or cold weather) casual wear, I have Jim Green boots. They are very comfortable and basically the only boot company that actually makes something that doesn’t squeeze your toes. If you don’t like what they have, look for other boots/shoes made with stitchdown construction. Most nicer boots/shoes use a Goodyear (or similar) welt, which wraps the upper under your foot, making it more narrow. Stitchdown has the upper flip outwards at the midsole, making it wider.

For more casual wear, I have Bedrock clogs. Also super durable/resolable and nice and wide. It doesn’t have any foam underfoot, which i like, but isnt for everyone.

It’s like a corollary to the saying “there can be no ethical consumption under capitalism”.

No matter who you work for (even if you are self employed), some evil will result. I’m not going to sit on a high tower judging someone working in an Amazon warehouse just because that’s the way they are able to keep food on their table.

Like you said, it’s best to judge those who working on concentrated evil. If someone’s working on the AGM-114R-9X Hellfire Sword Missile, they really should be asking themselves if they are the baddies.

Unfortunately, our society does a really good job of minimizing the quantity of evil people needed to do evil aims. According to the US national park service, 500,000 people worked on the Manhattan project. It’s probably a fraction of a percent of those people who even had a clue they were working on a weapon. It’s probably a fraction of a percent of those people who actually knew what caliber of a weapon they were working on, and many of those people probably assumed such a destructive weapon would never need to be used (also what Gatling and Nobel told themselves).

If you see “plant burger” and you are misled to think that it must be made of beef, that says a lot more about you than the manufacturer.

I think the main thing that’s happening is analogous to what’s happened with a lot of electronics over the past couple of decades. It seems like every electronic device runs off of a way more powerful computer than is necessary because it’s easier/cheaper to buy a million little computers and do a little programming than it is to have someone design a bespoke circuit, even if the bespoke circuits would be more resource efficient, robust, and repairable. Our dishwashers don’t need wifi, but if you are running them off a single board computer with wifi built in, why wouldn’t you figure out a way to advertise it?

Similarly, you have all sorts of tasks that can be done with way more computational efficiency (and trust and tweakability) if you have the know-how to set something bespoke up, but it’s easier to throw everything at an overpowered black box and call it a day.

The difference is that manufacturing costs for tiny computers can come down to be cheaper in price relative to a bespoke circuit, but anything that decreases the cost of computing will apply equally to an LLM and a less complex model. I just hope industry/government pushing isn’t enough to overcome what the “free market” should do. After all, car centric design (suburbia, etc) is way less efficient than train centric, but we still went there.

My work would be improved by the dumbest of dumb retrieval augmented models: a monkey with a thesaurus, ctrl+f, and a pile of my documents. Unfortunately, the best they can offer is a service where I send my personal documents into the ether and a new wetland is dried in my honor (or insert your ecological disaster metaphor of choice).

Agreed. Truly nailing a specific style of pizza can be tricky, but overall it’s not hard to make really good pizza. It seems like so many places just don’t even try. Dishonorable mention to Texas, who otherwise produces really good food.

The real reason behind all the gelatin salad abominations is that after gelatin was first discovered/isolated, it was very costly to produce, but new technology made it much more affordable.

Isolating gelatin requires long cook times (which require lots of fuel) at ideally fairly low temperatures. Then there needs to be some level of filtration to make it as flavorless as possible, and then dehydration to sheets or a powder.

Finally, to actually make one of these “salads”, you need refrigeration.

Production of gelatin was industrialized to make it much cheaper, and refrigerators became normal household appliances. You went from gelatin being only really used in “fine dining” to something you could do at home. In the same era, pineapple went from being a fruit that only the rich could get to something anyone could, so it went through a similar explosion of popularity.

The alternative funny answer is that the company that sold gelatin, Knox, was run by a husband and wife, and all the crazy stuff didn’t start until the husband died, so either he was holding her back, or once she lost her husband, she thought everyone else should, too.

I think full modern-strength liquor is relatively new-ish (500-1000 years). I’m just thinking back to the meme of the wikipedia article on the “timeline of Irish inventions” that has the invention of whiskey and then a gap of 300 years before they invented anything else.

“Fortified” means that liquor is added which acts as a preservative and it also stops further fermentation so you can have more sugar left in the wine. Oftentimes, herbs are added, too, which also acts a preservative.

In beer, IPAs are similar in that greater amounts of hops were added so it could survive the trip to India with less chance of spoiling.

I’ve made wine (and a lot of beer). It’s not hard, and people have been doing it for ages, but creating a good, consistent product does rely on chemistry/biology knowledge that they wouldn’t have had back then.

I suspect that a lot of the mystique around wine (like the idea that terroir is magic) is just down to the fact that a few hundred years ago, most wine/beer was trash, and the only stuff we’d consider “good” by modern standards is just down to luck that a batch didn’t get infected with the wrong yeast/bacteria, or exposed to too much oxygen, or a style that is meant to be drunk young (vinho verde) or oxidized (sherry).

There’s probably good reason that much of the wine that was aged/transported long distance a couple hundred years ago was fortified (Madeira, Port, sherry, vermouth, etc.).

Millenia of selective breeding have changed grapes, too. Without knowing for certain, my guess would be that on average, the sugar concentration in the raw grape juice would be roughly the same as now, but relying on wild yeasts or polycultures would not ferment as completely, so the final product would have lower ABV and higher sugar.

In beer, the actual grain and malting technology has greatly changed over time. 150 years ago, German immigrants to America couldn’t brew the lighter styles they were used to because American grain was much higher in protein so they had to dilute it with corn/rice. Older grain had a higher propensity for certain defects, too. Basically you had more inconsistency back in the day, and also just some things that were different.

pH doesn’t necessarily tell the right story if you are concerned about acidity for your teeth, GI tract, or taste. Something like distilled water will turn acidic with a pH of 5.8 due to co2 absorption. There’s barely any “acid” there, though, it just doesn’t have any buffering capability compared to water with some dissolved solids in it (like tap water). What really matters is what they call “titratable acidity”.

https://link.springer.com/chapter/10.1007/978-3-319-45776-5_22

Southern baptists were pro-choice until the rise of the “moral majority” required southern baptists to fall in line with the catholic church on abortion to create the supply side Jesus we know today.

It’s such an easy thing to predict happening, too. If you did it perfectly, it would, at best, maintain an unstable equilibrium and just keep the same output quality.

My front loading clothes washer. It frequently doesn’t drain right. If you create a fault tree on what causes that, you can have:

• Faulty water level sensor
• Clogged water level sensor hose
• Clogged filter
• Clog around the heating element
• Broken check valve
• Faulty pump
• Clog between drum and liner
• Faulty control board

The pump can clearly be heard running when the water levels are too high, so I know the sensor, sensor hose, controls, check valve, and pump are all functioning. Sometimes, the pump runs for way longer than you’d think necessary, with only a small trickle of water coming out little bit by bit. This indicates to me that there is a clog upstream from the pump. Multiple times, I have squeezed myself back behind the washer to take the back off and access the filter (which should be accessible from the front). I’ve found no clog there. Ive taken out the heating element to check for clogs around it, and found nothing there. Ive shown a bright light from inside the drum to highlight any potential clogs between it and the drum, and seen nothing there. Despite all of that, the problem remains, and when I manually spin the drum with nothing inside, I can hear what sounds like stuff moving around inside.

I assume it must be ghosts or something at this point.

For me, the “power burner” is so weak it can’t bring a pot of water to boil or properly saute anything. Everything online says that it must be because the gas outlets are dirty, but they are spotless.

One thing to keep in mind with a lot of responses is often when someone says “we didn’t learn about x in high school”, what they should be saying is “I didn’t learn about x in high school”. I’ve certainly heard former classmates claiming not to have learned something even though they were sitting next to me when I learned it.

When i was a preteen, we learned about WW2, mainly from a US perspective, and had a fairly large focus on the holocaust, including a visit to a holocaust museum.

As a teen, I had a class on specifically European history. In there, we learned about lot more about the rise of the nazis (though not much on Italian fascists).

Here’s the tl;dr on what I remember learning about then:

WWI ended with the treaty of Versailles which was not a realistic, sustainable peace. We learned about the economic trouble like hyperinflation. We learned about the beer hall putsch, and that it was effectively unpunished. We learned that Hitler then sought power through legal means by allying with a broad range of groups unhappy with the current government. As he rose to power, various elements were purged from the government. Concurrently, political violence from the stormtroopers suppressed minorities and other enemies from organizing against them. This culminated in Hitler being elected chancellor, and then the enabling act gave him ultimate power. In the night of the long knives, all the allied elements in the party were purged. After that was kristallnacht, the remilitarization of the rhineland, annexation of Austria and the sudetenland, and then finally the invasion of Poland.

The UK largely doesn’t fluoridate, so this is one of the (few) areas where the US actually does better than the UK. https://en.m.wikipedia.org/wiki/Water_fluoridation_by_country

The UK does generally have better tooth health in the grand scheme of things, but it’s actually pretty close, and the US is still really high on the list.

https://www.yongeeglintondental.com/blog/healthy-primary-teeth/

Without checking, I suspect the US’s slightly higher cavity rate is more down to sugar consumption than received dental care.