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Comment Re:C++ wins the day again. (Score 2) 87

KDE and Qt are synonymous with C++. They prove that C++ is the best language around

LOL, the only reason C++ is tolerable is Qt and only if you avoid screwing with resources yourself and let QObjects handle the mess, it's still full of leftover ugly from the 70s that neither Java, C# nor Swift choose to handle the same way. The problem is that creating a good language, a good compiler and a comprehensive system library (practically a must today IMO) is a huge job and without a big company like Sun/Oracle (Java), Microsoft (C#) or Apple (Swift) backing it you'll never get off the ground.

Comment Re:No reception... (Score 3, Informative) 128

...at 36,000ft. That's why I never use mine... After about 7,000ft I get 0 bars. I'm not going to pay $18 to use WiFi for longer than an hour so I'll just use the time to drink and relax.

I've got a dozen games, about two hundred books, and a handful of tv shows and movies on my iPad. I use it every flight, and it's annoying being stuck reading the in-flight magazine during takeoff and landing.

Comment Re:Better question... (Score 1) 228

You want to talk about preconceived bias? From you comment history, you claim to be a patent attorney. You're aggressive in defending patent trolls in general and this one in particular.

At no point did I defend patent trolls, and in fact, you even replied to my comment saying "Hate him for his IP policies if you want, but that doesn't mean you have to hate his cooking." That's not a defense of patent trolling - it's a defense of cooking.

It doesn't take a lot to connect the dots.

The dots being that you are so outraged over patents that if someone has anything to do with patents whatsoever, then everything they do must be the most evilest thing in the world. Have a patent? You must eat kittens. Work for the USPTO? Probably torture babies for fun on the weekends. Founded a patent troll company? Clearly, your grill must burn the souls of the damned instead of propane.

Pro-tip - learn to compartmentalize. People have many different aspects to their lives. Hating everything someone does because of one thing they do only makes you insane. It certainly doesn't help your credibility.

Comment Re:Better question... (Score 0) 228

What's your point? Are you implying that in order to criticize someone for taking an undue portion of the credit for other people's work, that I have to do a amount of work comparable to what the person I'm criticizing is claiming in the exact same field?

You haven't shown that it's an "undue" portion, and you certainly can't speak from experience as to what's "due". How much of your anger is simply preconceived bias?

Comment Re:Better question... (Score 0) 228

Because, IV and patent trolling aside, he's also the author of Modernist Cuisine and an award-winning BBQ chef. Hate him for his IP policies if you want, but that doesn't mean you have to hate his cooking.

And how the fuck am I supposed to evaluate his cooking if I have to worry about being sued for infringing his recipe by making dinner for guests?

What's a reasonable royalty for your dinner for your guests? Is it $0? What if he collected treble damages - why, that would be 3 times $0!

... I don't think you have anything to worry about.

Comment Re:Utter drivel (Score 1, Flamebait) 228

Given that he raises the spectre of salmonella from uneven temperature in sous-vide cooking, it's pretty clear he knows fuck all about cooking. Hey Nathan? Sous vide is done in a precision-controlled water bath, you numpty. Not an oven.

From the article:

Domestic ovens tend to swing in temperature and can be off by as much as 5 percent at any point during cooking. At 205 C—a temperature at which you might cook a turkey—that 5 percent isn’t a big deal. But consider a style of cooking known as sous vide, in which you cook food in bags in a water bath at low temperatures such as 60 C, near the threshold at which bacteria can survive. Here, 5 percent can be the difference between safe and unsafe.

He raises the spectre of salmonella from uneven temperature to point out why ovens can't do the low and slow temps in sous vide cooking. And I'm going to go out on a limb and guess that he knows significantly more than fuck all about cooking.

Comment Re:1200 C?? (Score 2) 228

"With reasonable energy efficiency, electric broilers can heat quickly and reliably to temperatures as high as 2,200 C. Maximum settings are typically restricted to 1,200 C in order to extend the life of the heating element and avoid charring the food."

I think repeatedly confusing C and F should immediately disqualify someone as an oven engineer. Or an oven operator, for that matter. :-)

What about confusing the temperature of the food or the air in the oven and the temperature of the heating element?

Electric broilers use bars or rods made from Nichrome, an alloy of nickel and chromium (and often iron) that heats up when electricity passes through it. With reasonable energy efficiency, electric broilers can heat quickly and reliably to temperatures as high as 2,200 C. Maximum settings are typically restricted to 1,200 C in order to extend the life of the heating element and avoid charring the food.

The nichrome bars heat up to 1200C. They heat up the air and also radiate in the infrared to cook the food.

I have no idea why so many people reading this article got confused about that point and think the guy's trying to cook food to 1200C.

Comment Re:HOW hot? (Score 4, Informative) 228

at 400 C, radiant energy starts doing a fair amount of the heat transfer. At 800 C, radiation overwhelms convection.

800 degrees C??? That's 1470 degrees F! Who has an oven that goes that high? That will turn just about anything into charcoal in under a minute.

Even 400 C-- 750 degrees F-- is quite a bit hotter than most ovens.

Commercial ovens, and specifically commercial salamander ovens. And what the summary failed to explain is that the heating elements get up to that temperature, not the air - hence, infrared radiation cooks the food, rather than convection through the air.

They're useful for anytime you want a quick and hard sear, including steaks, creme brulee, flash broiling fish, etc.

Comment Re:Extremely scary (Score 1) 211

You said that USC 135 cannot be used to delay a patent in a manner that counts toward it being extended.

1. Have you ever filed a petition to institute a derivation proceeding?

Almost no one has. First, under the pre-AIA rules, they were called interferences; derivations have only existed for a year. Second, there were 20 interferences per year, on average. Out of half a million patent applications. They're horribly expensive, and have little point. The fact that you reference that statute really indicates you have no idea what you're talking about.

As for 35 USC 156, do I need to handhold you through the million ways they can make a product subject to regulatory review? One way is to say is that it's going to be in a medical device or a medical device is going to use it.

Yes, and then you can't sell it in the meantime, nor can anyone else. Congratulations, the "40 year monopoly" you were ranting about just disappeared, since there's no mono.

And again, I should point out that (i) you failed to use the 'quote parent' button or otherwise quote me; (ii) failed to answer any questions from me to you; and (iii) changed the topic yet again, once I pointed out you were wrong. This is just pathetic.

Comment Re:Extremely scary (Score 1) 211

AFTER I said "the patent issuance delays are not random .. anyone skilled in the art knows how to manipulate it." You said

"There are reasons we manipulate delays - for example, where the patent owner is unsure whether to proceed with the application or not, and wants to stall while they release their product or talk to investors - but to get increased patent term extension is not one of them. "

So you admit that the delays can be manipulated, yet patent term extensions aren't a reason. This strongly implies that an applicant has no interest in having a delayed issue date.

It only strongly implies it if you don't bother reading the quote, considering the quote explicitly lists times when the application may have an interest. Try again.

1. A greatly delayed issue date can result in a term extension.

... if the delay was by the USPTO, rather than the applicant.

2. You state that applicants/their lawyer have ways to cause patent issuance delays.

... such delays being by the applicant, rather than the USPTO.

3. You say that applicants have no interest in a term extension.

I say that #2 is not done for the purpose of patent term extension, since the applicant doesn't get one, under #1. This is not complicated.

Also, your reasoning that applicants merely want to stall while they talk to investors or decide whether to proceed makes no sense. They've already paid the fees, why would they need to stall or not proceed with an application?

Cost to respond to an office action may be $4-6k. Cost to get an extension is $180 for the first month. They can spend $180 to take an extra month to decide whether to spend $4-6k.

Unless we are talking about a situation where they are concerned about trade secrets, there is no reason for someone to not want a patent.

Unless patents aren't free. Hint: they aren't.

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