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It is virtually certain that the contract Netflix signed with Verizon includes a provision specifically covering the eventuality of net neutrality regulations being passed. Both those companies know what they're doing, would have realized the possibility, and would have wanted to negotiate explicit terms for it rather than leave them to litigation.
You're confused. MPEG-Dash is not a codec; it's a container format, and one which enables adaptive quality while streaming, just like WMA does/did.
If you want your MP3/AAC, good news -- you can easily transcode it out of an MPEG-Dash stream.
It's a prequel to "The Snowdens of Yesteryear".
A higher level of hop oil (or pretty much any vegetable oil, really) will indeed reduce foaming. But that is primarily of academic concern, because you simply *can't* play with the hop levels without affecting the flavor. A brewer will perfect the taste, aroma, color, texture, etc. of a beer before they even start thinking about practical concerns such as blow-off. Which is fine, because as I said, there are already solutions (pun intended) for blow-off, which don't involve reformulating your recipe.
A brewer who saw excess foaming in his dubbel, and added hop oil to try to combat it, would find that he was no longer making a dubbel.
The carbon dioxide produced by fermentative carbonation is chemically identical to that involved in forced carbonation. I agree that cask ale tastes better, but that has nothing to do with where the CO2 is from. Purely looking at the gases part of the equation, it has much more to do with the *level* of carbonation, and the oxygenation provided by sparkler nozzles.
Exactly. Brewers *already* have anti-foaming measures at their disposal. The most well-known is Fermcap, a silicone-based solution which reduces surface tension. The use of hops -- in extract form or otherwise -- has nothing to do with reducing foaming, and everything to do with flavor, aroma, and preservation.
I seriously doubt they're putting a 10-cent-or-more RFID chip in each cup. Particularly given that they're apparently also using a CCD to read the label.
The "way we used to do it when men were men" was to roast one serving worth of beans in a skillet, grind them with a mortar and pestle, steep the grounds in water, and then strain the coffee through muslin or cheesecloth. Also you have to heat the water over a wood-burning stove. Anything less means I get to look down on you.
If you don't want free riders, don't make free software.
You get to choose your license. You don't get to complain that people are following it.
Who in their right mind would pay 4 million for *his* Nobel prize? I know pure gold doesn't really tarnish... but that thing is tarnished.
(the inability to get laid being not the least of those limitations)
...having people skills, being outgoing, and NOT being afraid to stand up in front of even a small group to give a presentation has carried me further than many people I knew starting out, and knew the tech far more than I did or still do.
That's a key point. I've known a lot of hugely gifted yet socially inept coders, who took their fear of personal interactions and reinterpreted it as disdain for the hoi polloi, and decided that the skills within their comfort zone were all they ever needed. And their employers saw them coming a mile away, and let them carve out their tiny moated kingdoms, for crap wages and zero upward mobility. The "genius nerd in his nerd cave" career track is a comfortable one. But it is so limiting.
Want to work in a decent, non-dead-end job, with the opportunity to advance your career and make a meaningful difference to the world? Learn to interact with people. Learn empathy, learn communications skills, learn to temper your urge towards condescension and dismissal. If you're a coder, it's 50% of your job, assuming you're doing your job right.