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Comment Re:Proof (Score 4, Insightful) 546

I agree. It would, however, also have been a colossal fuckup of the highest order, on his part. Encrypting a file in a way that is effectively uncrackable even by highly funded state agencies is not difficult these days.

Given that Snowden does not seem the sort for colossal fuckups, I'm a little incredulous of the report.

Comment a few heuristics (Score 3, Insightful) 298

Good code feels obvious and self-evident, as though its design springs directly from the problem, rather than from the cleverness of the developer.

Good code is free of regret; regardless of how much it's been modified and refactored, it feels as though it was written in a single sitting, by a developer who somehow knew the right way to do it already.

Good code is not just readable, but inviting. It feels as though there is no wrong place to start reading it.

Good code doesn't have a single goddamn class named "Manager".

Comment Re:How will this affect the current Netflix/ISP fi (Score 1) 631

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.

Comment Re:Yay (Score 5, Informative) 65

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.

Comment Re:Got it backwards? (Score 5, Informative) 130

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.

Comment Re:Head (Score 1, Informative) 130

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.

Comment Re:Got it backwards? (Score 3, Insightful) 130

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.

Comment Re:Workaround (Score 1) 270

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.

"The Mets were great in 'sixty eight, The Cards were fine in 'sixty nine, But the Cubs will be heavenly in nineteen and seventy." -- Ernie Banks