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Cake day: July 2nd, 2023

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  • At the same time it’s the map’s job to describe the world. Even for something like nation states where there’s an official name, the map uses the common name. Our maps say France, not French Republic.

    Changing the displayed name for a body of water shared by several nations doesn’t make much sense, especially when the common name has yet to follow.

    At least that’s from the perspective of one of the goals the map ostensibly wants to serve.





  • Consider a spring loaded drawer divider. Keeping everything from sloshing around can make a surprising amount of space.

    Drawer with dividers

    My drawer in the image used to be a nightmare. Everything used to move around and it would jam when opening sometimes. Adding dividers got it organized enough to leave a third of it free, which is now the rightmost section that’s filled with tea.

    It’s been over a year and I still feel a small sense of joy when I open it sometimes. There’s still messes of junk in the back left and right, but they stay put.


  • On top of the definition provided by the other commenter, it’s vaguely analogous to shopping for something, and opening a new tab for everything that looks vaguely good. Then doing a pass to winnow down and close items.

    There’s also structure for organizing things that are related. So if you weren’t sure if you wanted a toaster or a toaster oven, you could spatially have two separate groups.

    It only clicked for me once I saw someone else use it. I’m used to it just being hostile to search traffic.



  • Not OP, but most of it.

    Tutorials I might need to go a bit slower, remembering broad strokes isn’t enough, and detailed steps in order is probably too much, but that would be true at 1x speed as well.

    For videos generally I watch almost everything at 2x or higher. Headphones help, it would be much harder if there were any competing audio stimulus. If I’m forced to go at 1x I retain almost nothing.








  • They also get more bitter the longer they’re cooked. Even with the new variety, I suspect boiling Brussels sprouts might be off the table. Higher temps, or raw (shredded and put in a salad) may get you results you actually like.

    Roasting at 230C (450F) for up to about 20 minutes should be good. You may be able to go as high as 260C (500F). If they look slightly burnt when they come out, that’s good. The bitter flavors that develop from burning are related to sugars, so brussel sprouts are largely immune.

    I didn’t have brussel sprouts I liked until the 2010s, but now they’re one of my favorites.