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Comment: Re:What?!? (Score 1) 877

Yes, it's legal. But, Southwest's Contract of Carriage lists 13 reasons that boarding can be denied. "We disagree with you" isn't on the list. So, they violated their own contract and they owe the passenger between 200 and 400 percent of the fare, depending on how late he gets to his destination.

Comment: Ironic product name hurts Amazon rain forrest... (Score 1) 286

by jtara (#47544007) Attached to: Greenpeace: Amazon Fire Burns More Coal and Gas Than It Should

Calling this product "Amazon Fire" was just wrong, IMO. They were asking for it.

There's an unintended secondary consequence of the name itself, aside from any issues related to the production of the product. The product buzz, has, unfortunately, hijacked the search term "Amazon fire", which may result in lower awareness of and difficultly getting information about, wait for it....

      Amazon fires

This will get just information about the phone.

You know, fires in the Amazon rain forrest. A major problem. Now you have to search for:

"fires in the Amazon"

Comment: Re:The lesson here isn't to be quiet, but... (Score 1) 877

Tweet after you land and your family and friends read it. Tweet before you take off and it gets on the front page of Slashdot. I'd say he played it exactly the right way to both get to where he was going and to make as much bad Southwest publicity as possible.

Comment: Re:Stephen Elop (Score 3, Interesting) 383

by Jaime2 (#47475355) Attached to: Microsoft CEO To Slash 18,000 Jobs, 12,500 From Nokia To Go
KMart was run into bankruptcy 13 years ago by it's CEO and COO. I don't mean they happened to be there while something bad happened, I mean that business strategy that was chosen directly caused the bankruptcy. The COO was the one making most of the calls and his previous two jobs got rid of him when they went bankrupt (Hechinger, Big V Supermarkets). Yes, he bankrupted three companies in a row. He's still an executive. Also, when he left KMart, he wasn't really fired - he "left voluntarily" and on the way out he was given a 3 million dollar loan and a document that said he would never have to pay back that loan. They did that because they weren't allowed to give him a bonus due the whole Chapter 11 thing and they felt so bad that he was going to be out of a job and needing to live on his meager eight figure investment portfolio.

Comment: Re:It'll come down to an opinion (Score 1) 255

by Jaime2 (#47379637) Attached to: Austrian Tor Exit Node Operator Found Guilty As an Accomplice

Isn't this just another form of the "illegal to be black" line of thinking? Just because you have a certain skin color or live in a certain neighborhood doesn't automatically mean you should be treated like a criminal. Sure it's expedient for cops to make these generalizations, but it's wrong.

Comment: Re:the real question is... (Score 3, Interesting) 228

by jtara (#47365891) Attached to: Nathan Myhrvold's Recipe For a Better Oven

I am familiar with Sous-vide, but don't like the texture it produces. Unless it is Filet Mignon, then that jelly like texture is desirable...

If it's jelly it's been cooked too long.

I cook ribs, flank steak, lamb shanks, 48-72 hours. Time should be reduced if marinated or other techniques have been used to break-down proteins.

Chicken typically no more than 4 hours, preferably no more than 2. Fine steaks no more than 4. (I cook a thick prime aged ribeye 4 hours, because of the lack of moisture. Wet-aged should not cook as long.)

Fish typically no more than 1/2 hour. You cannot cook fish Sous Vide' to food safety standards unless you like it flakey. But I do it anyway at 117f. (If you would eat it raw, try it sous vide').

BTW, simple temperature-based food-safety standards are extremely dumbed-down. They are designed to provide safety with almost no cooking time at the indicated temperature. Sous vide' typically uses (FDA-approved) time/temperature curves for pasteurization. (Sous vide' is not a great choice for cooking meat immune-compromised individuals, but, then again, neither is *any* cooking technique - you are just going to over-cook the meat in order the sterilize. OTOH, vegetable cooking temperatures are much higher and would be fine (180F or so.) but not as often used for vegetables.

I generally use a slow indirect heat to get to the desired done-ness, then hit it with high heat.

Pretty much the same idea. Sous Vide' just takes it to an extreme. "doneness" is controlled by temperature. If you limit temp to the doneness temperature, you cannot mess up doneness - it is impossible. (But you can cook it down to jelly... a perfect, medium-rate (or, your choice) jelly...) You are cooking at the desired terminal temperature.

Some things are impossible. You can't cook an extremely thick piece of fish, for example. The outside would turn to mush before the inside is cooked. And the microbes would be having a field-day.

Comment: Re:Utter drivel (Score 1) 228

by jtara (#47364835) Attached to: Nathan Myhrvold's Recipe For a Better Oven

Sous vide is done in a precision-controlled water bath, you numpty. Not an oven.

Pretty sure he knows that, given the featured technique of his pricey multi-volume Modernist Cuisine (purportedly the most financially-successful cookbook ever - and at $500 it should be!) is Sous Vide'... Lots of pretty pictures of bags hanging in water tanks. (There's a more-affordable "at Home" version, which I own.)

Think they didn't show the pretty pictures to Nathan?

SRSLY, that set is probably one of the major drivers behind the popularization of Sous Vide'. (Along with Thomas Keller's book.) And it really is sweeping the world of cooking by storm. Restaurants don't necessarily like to publicize it. (Some are proud of it, others would rather you didn't know.) Popular restaurants that now use Sous Vide':

http://www.huffingtonpost.com/...

- Chipoltle (barbacoa, carnitas)
- Panera (steaks, turkey, salmon)

At the higher end, this list is nothing to sneeze at!

http://www.sousvidesupreme.com...

Myrhvold has set-out to change how we cook. Apparently, one appliance at a time.

Comment: Re:the real question is... (Score 3, Informative) 228

by jtara (#47364743) Attached to: Nathan Myhrvold's Recipe For a Better Oven

If I want a steak like a steakhouse, I want 800C

If I want steak better than a steakhouse, I cook it vacuum-sealed in a plastic bag in a water bath at 57-58C (135-138F) (= "medium rare") for 2 to 4 hours.

Then I sear it with a torch, on a grill, or in a pan. That's when the 800C comes in handy.

There is an art to a grilled steak, and I respect the art. But the above method is fool-proof, and will produce the exact amount of doneness you want (adjust temperature, down for more red, up for less red) and with amazing tenderness. All as set out in Myhrvold's Modernist Cuisine. (I've got the more affordable "at Home" version...)

BTW *you do not want* a truly rare steak (125F). It is inedible. Not a high enough temperature for tenderness and more importantly, not high enough to render fat. A "rare" steak has only the very center of the steak rare. This way will give you the same doneness throughout, except for the very surface. Now, if you *want* the incremental variation of doneness from surface to center do it the "artful" way. And pray.

Not only do you get the exact degree of doneness you want - every time - but you reduce the risk of carcinogens. There is a direct correlation with flame exposure time. The quick sear at the end gets it over quickly.

The searing step produces the desired surface char and Malliard reaction. Sear at the end. Pre-searing "to keep in the juices" has been long-ago debunked. Sous Vide' cooking keeps in the juices anyway. (Much more so than grilling, anyway.)

Comment: Overkill (Score 1) 176

by jtara (#47327031) Attached to: Ask Slashdot: Is It Feasible To Revive an Old Linux PC Setup?

Most of the suggestions here are overkill, and trying to solve a non-problem.

I'd expect most modern Linux distributions to work just fine on your old 200-era hardware. In the Linux world, that is not ancient hardware.

Just try it. Don't bother rummaging through the closet, modern releases should work.

Comment: Re:You Already Know It (Score 2) 254

by Jaime2 (#47286401) Attached to: Ask Slashdot: Best Way to Learn C# For Game Programming?
Visual Basic went to .Net five versions ago. It was acceptable to take VB to mean classic VB in 2003, but in 2014, you have to say so if you mean the old stuff. The VB6 development environment doesn't even run on any supported operating system. VBA is still around, but it's always been incorrect to refer to VBA as VB.

Old programmers never die, they just become managers.

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