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Comment: a few heuristics (Score 3, Insightful) 298

by Sneftel (#49356229) Attached to: Ask Slashdot: What Makes Some Code Particularly Good?

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".

United States

White House Office of Administration Not Subject to FOIA, Says White House 334

Posted by timothy
from the well-they-certainly-are-transparent dept.
An anonymous reader writes with this story at USA Today: The White House is removing a federal regulation that subjects its Office of Administration to the Freedom of Information Act, making official a policy under Presidents Bush and Obama to reject requests for records to that office. The White House said the cleanup of FOIA regulations is consistent with court rulings that hold that the office is not subject to the transparency law.

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

by Sneftel (#49145293) Attached to: FCC Approves Net Neutrality Rules

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

by Sneftel (#48590819) Attached to: No More Foamy Beer, Thanks To Magnets

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

by Sneftel (#48590485) Attached to: No More Foamy Beer, Thanks To Magnets

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

by Sneftel (#48590475) Attached to: No More Foamy Beer, Thanks To Magnets

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

by Sneftel (#48575935) Attached to: Keurig 2.0 Genuine K-Cup Spoofing Vulnerability

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 Universe is populated by stable things. -- Richard Dawkins

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