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Joined 2 years ago
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Cake day: June 30th, 2023

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  • Though even in that case, the people in the class where the material wasn’t taught properly get a pass without necessarily understanding that material. On the one hand, it’s not fair for them to be punished for the prof’s mistake, but on the other hand, it’s not necessarily a good thing to give them credit for something they don’t know. It could hurt the credibility of the degree itself, similarly to the ones where you’ll get the diploma as long as you pay the bills.

    People who hire the free pass people see they lack the skills despite having the paper saying they have them and stop hiring people with those credentials. It’s the same reason why cheating is dealt with so harshly.

    The skills and knowledge are the whole point, not getting high marks or everything being fair. That said, it would be a difficult situation to deal with because being fair should still be a part of the equation, I just disagree about it being the most important part.

    Another scenario for changing the rubric would be if the people running the course realized that something they thought was important for determining competence was actually trivial. This one could also be complex to handle fairly.



  • I have a queue: one loaf at the front gets stored on the counter, the next two loaves are in the fridge (generally replenished from the store, so most bread goes through my place unfrozen), then any others in the freezer.

    I toast most bread I eat and find the difference between kept in fridge and not is unnoticeable.

    I do similar with hot dog and hamburger buns, though they don’t have a counter space due to being used less frequently.

    Haven’t had to throw out moldy bread nearly as much since I started doing that.



  • Yeah, and I’m guessing the seal is so bad that it’s only marginally better than just leaving the bag open. But even if it does seal well, it’s got way more air in there to dry the bread out between openings. Plus it takes up space and needs to be cleaned.

    If it doesn’t seal well, I’d put it in CE and shift everything else by 1, except leave the CG one where it is and have the LN one skip that slot.

    If it does seal well, it might make it to NE, but it would be a tough call between that and doing the same as if it didn’t seal well.

    Though if your household goes through bread fast enough, then I’d say the best options are the ones that don’t involve using other materials, including just leaving it open.

    Edit: Note that my harsh judgement of bread boxes assumes the bag is discarded like it appears to be in the picture. There’s a comment further down (currently) that mentions putting it in a box with the bag still on, and I could agree that that might be the best option.

    Also, I thought of a new better candidate for CE: opening the bag, grabbing it by the other end, helicoptering it until empty, then grabbing bread from around the room as needed.

    Oh wait, no, that’s just NE, CE is storing it in the sink, bag or no bag.







  • We don’t absorb everything completely, so some passes through unabsorbed. Some are passed via bile or mucous production, like manganese, copper, and zinc. Others are passed via urine. Some are passed via sweat. Selenium, when experiencing selenium toxicity, will even pass through your breath.

    Other than the last one, most of those eventually end up going down the drain, either in the toilet, down the shower drain, or when we do our laundry. Though some portion ends up as dust.

    And to be thorough, there’s also bleeding as a pathway to losing nutrients, as well as injuries (or surgeries) involving losing flesh, tears, spit/boogers, hair loss, lactation, finger nail and skin loss, reproductive fluids, blistering, and mensturation. And corpse disposal, though the amount of nutrients we shed throughout our lives dwarfs what’s left at the end.

    I think each one of those are ones that, due to our way of life and how it’s changed since our hunter gatherer days, less of it ends up back in the nutrient cycle.

    But I was mistaken to put the emphasis on shit and it was an interesting dive to understand that better. Thanks for challenging that :)


  • I believe there were also files like “yoursong.mp3 .exe” (not sure how this will render, but lots of spaces before the .exe so it would be hidden by the UI even if extensions weren’t hidden).

    Custom icons didn’t help either, since they could just use the default icon for the spoofed file type. Though using a different program that changed the icon would negate that and make any of them obvious.

    Also helps to use a method other than double clicking the file to open it, like drag and drop. Which was my usual flow with mp3s anyways because I generally added them to my massive playlist and double clicking risked replacing my playlist (that might have not been saved in forever) with a playlist with just that single song.

    I liked it when winamp added the media library. Took me forever to rate my songs, but eventually my “new song flow” was move the new album folder to the artist’s folder in my music folder then tell winamp to rescan for new files, and then import my 3+ star or unrated songs as my playlist, played on shuffle. And occasionally grab a new format plugin if the album was encoded as something new and rescan until the new songs show up. Then give any noise or gag tracks 1 or 2 stars so they don’t make it to my main list after the first listen.


  • Even if the soil is preserved, we’ve been mining the micronutrients from it and generally only replacing the 3 main macros for centuries. It’s one of the reasons why mass produced produce doesn’t taste as good as home grown or wild food. Nutritional value keeps going down because each time food is harvested and shipped away to be consumed and then shat out into a septic tank or waste processing facility, it doesn’t end up back in the soil as a part of nutrient cycles like it did when everything was wilder. Similar story for meat eating nutrients in a pasture.

    Insects did contribute to the cycle, since they still shit and die everywhere, but their numbers are dropping rapidly, too.

    At some point, I think we’re going to have to mine the sea floor for nutrients and ship that to farms for any food to be more nutritious than junk food. Salmon farms set up in ways that block wild salmon from making it back inland doesn’t help balance out all of the nutrients that get washed out to sea all the time, too.

    It’s like humanity is specifically trying to speedrun extiction by ignoring and taking for granted how things work that we depend on.


  • Not to mention that even when some components do shrink, it’s not uniform for all components on the chip, so they can’t just do 1:1 layout shrinks like in the past, but pretty much need to start the physical design portion all over with a new layout and timings (which then cascade out into many other required changes).

    Porting to a new process node (even at the same foundry company) isn’t quite as much work as a new project, but it’s close.

    Same thing applies to changing to a new foundry company, for all of those wondering why chip designers don’t just switch some production from TSMC to Samsung or Intel since TSMC’s production is sold out. It’s almost as much work as just making a new chip, plus performance and efficiency would be very different depending in where the chip was made.