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Comment Re:The Alliance of Artists should lose this suit (Score 1) 317

Are you sure? As far as I know (again, I'm not a lawyer), there's no such thing as an implied license. License and Law are VERY different things. A license is akin to a contract between privates, and law is above it (just as the constitution is above laws).
The rights you obtain when you buy a CD are not an 'implied license'. It's the other way around. You bought something, which gives you rights over it, but because of copyright laws, some rights are reserved for the author/owner of the IP (such as copying, redistribution, public performance, etc).

Comment Re:The Alliance of Artists should lose this suit (Score 4, Insightful) 317

Sorry, what license? I didn't see any license in my CD. I bought a CD. With music on it. Music protected by Copyright Law, which states, mainly, that I can't redistribute that music without permission. Whether copying those tracks to a hard drive for convenience counts as redistribution, or some other fine print part of the law in question forbids it for some reason is debatable, but there's no "license" here. I haven't signed anything, nor even had anything given for reading.

Of course, IANAL, so/and I might be wrong :)

Comment Re:I've quit two jobs, due to overwork (Score 1) 710

I guess it's personal.. it'd be nice to see an actual study on this to get a clear figure. But suppose it's 50-50. We should be able to come up with something to adapt work dynamic to this.
I personally work better at the office than at home, but I know as many people who are the other way around as people that are like me.
I liked the way we did it at IBM: we had 2 days per week of homeworking (if we wanted to) which was perfect balance for me.
On the other hand, we didn't have pool tables or anything of the like at the office. Just desks, coffee machine, and work stuff. Same where I work now.
I think what's flawed is the fordian work model.. it's obsolete, at least for some kinds of jobs. Working 5 days a week for 8 hours at a time doesn't make any sense anymore.
Also, it's funny how the technology that is always supposed to make our work easier/shorter, ends up having us to work longer... but that's what comes in a capitalist economy driven by competition (not saying it's good or bad, it's just how it works).

Comment Re:Lack of anonymity (Score 1) 60

That's more or less how it is in Argentina. Voting is usually done on one day, typically a sunday, and is mandatory, secret and anonymous. Also, companies are required by law to let you go to vote, and usually voting is done in local schools and public places (libraries, etc). Everyone has a designed voting place defined based on your current address (I, for example, usually get to vote in a primary school 4 blocks away from my home).
Results are generally ready by that night or the next morning.

Comment Re:No explanation for why though? (Score 1) 254

(well done is 155+ degrees)

155+ degrees for 1 second doesn't make a steak well done. And lower temperatures over a long time can turn a steak into leather as well.
Cooking a steak isn't just applying heat to it. Some people like it crispy on the outside but 'saignant' on the inside, so you use higher temperatures over a relatively short time. Others like it "well done" (though maybe we use the term differently here) overall, so less heat over a relatively longer time, and you get it well cooked inside and out (which means it isn't "pink", but it's not hard by any means either).

Like for example: http://blogs.lanacion.com.ar/c...

Just do a simple google image search for "asado" and you'll get the idea.

Anyways, after all is said and done.. "best served" is highly subjective.

Comment Re:No explanation for why though? (Score 2) 254

I agree.
If your steak feels like a shoe when it's well done, then it's not well done, it's burnt. That or the meat is crappy to begin with, and you'll notice whether it's raw, well cooked or whatever.
Here in Argentina many people tend to ask for well done steaks, and if the meat is decent, you can pretty much cut it with a spoon. Its quality also depends on the amount of fat vs amount of actual meat, and other stuff (nerves, for example). Tenderness also depends on the type (cut) of meat.. but I hear our cuts are different to those used in the states so I can't comment on that.

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