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Comment Re:yet it still makes sense (Score 1) 528

That's not how the scientific process works.

A theory's validity is supported and or challenged by solid repeatable experiments. To say that a flawed study is valid because it supports established theory is completely backwards.

A poorly designed study based on skewed sampling is flawed at best and propaganda fodder for worst.

Comment Re:Hope you enjoy being broke (Score 1) 552

I would rather not go to a performance with my phone locked up - even if I never took the phone out once. It's way too much an invasion of piracy.

Fixed that for you.

None of your information, private or otherwise, is being taken. It's preventing you from taking something from the show, either in the form of the artist's performance or your fellow attendee's ability to enjoy it.

Comment Re:I'm I the only one (Score 1) 256

And then they came out with Tide Pods, breaking them into smaller, transportable, unmarked (so they're easily...laundered) denominations. Who wouldn't love to control the supply of a universally demanded trade-able product with a stable intrinsic value?

I wonder when the Federal Reserve is going to bust up Proctor and Gamble for trying to nose in on their racket.

Comment Re:Wow .... (Score 1) 155

Imagine, a seasoning which turned your tough steak back from being shoe leather.

I wonder what wacky applications chefs will come up with for this one. I can see some of the molecular gastronomy folks doing some odd things.

From the article: "he and his colleagues add a urea substance that chews away at the whites, liquefying the solid material." I'm sure if you send that overdone steak back to the kitchen, the chef would be happy to apply the finest urea available to remedy the situation.

But actually, the process won't return the steak back to uncooked meat, it would turn the steak back to protein soup.

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