This was a particularly bad case of some bagel being cut in half.

Phosphates were banned in dishwasher detergents in 2011, so most of the name brand companies switched to enzyme-based cleaners that use amylase and protease, which dissolve starches and proteins, respectively. And then some traditional detergent, which allows oil and water to mix, washes it all away.

The nature of the enzymes are that as soon as they’ve broken up the starch or protein, they survive the reaction and can happily move onto the next starch or protein molecule. So if they’re overactive, without enough targets, then any portion of the dishes that are sensitive to that particular cleaner is going to get a higher “dose” of that cleaner working specifically at it.

If you have 2 apples, and then I give you 2 more, you don’t suddenly have 5 apples because we all decided 2+2=5.

No, but some types of addition follow their own rules.

Sometimes 1+1 is 2. One Apple plus one Apple is two apples.

Sometimes 1+1 is 1. Two true statements joined together in conjunction are true.

Sometimes 1+1 is 0. Two 180° rotations is the same as if you didn’t rotate the thing at all.

If you don’t define what kind of addition you’re talking about, then it’s not precise enough to talk through what is or isn’t true.

I have a model of everything. Everything I am, my understanding of the world, it all fits together like a web. New ideas fit by their relationship to what I already know - maybe I’m missing nodes to fit it in and I can’t accept it

Same, and I would add the clarification that I have a model for when and why people lie, tell the truth, or sincerely make false statements (mistake, having been lied to themselves, changed circumstances, etc.).

So that information comes in through a filter of both the subject matter, the speaker, and my model of the speaker’s own expertise and motivations, and all of those factors mixed together.

So as an example, let’s say my friend tells me that there’s a new Chinese restaurant in town that’s really good. I have to ask myself whether the friend’s taste in Chinese restaurants is reliable (and maybe I build that model based on proxies, like friend’s taste in restaurants in general, and how similar those tastes are with my own). But if it turns out that my friend is actually taking money to promote that restaurant, then the credibility of that recommendation plummets.

For those who are wondering, this is an art installation called “Armoured Pram for Derry” by Eamonn O’Doherty, and appears to be from a 2016 “Making History” exhibition at Ulster Museum.

From what I can gather, it was created in 1991 but restored in 2012 after O’Doherty’s death.

Week 4 of 5/3/1.

Putting in a Wednesday post, despite not actually being done this week, partially as an accountability measure to make sure I actually finish my lifting routine this week. Ordinarily I lift on Monday/Tuesday/Wednesday, then some kind of conditioning/metcon workout with friends on Thursday, and usually generally active activities with my kids/family on Friday-Sunday.

This week, I missed Monday while traveling for work, and Thursday is still on with my friends in a group class, so I’ll have to work in my third lifting day (squats) on Friday. That’s the plan, even if the Thursday workout leaves me pretty tired.

But so far this week, on a week where the target last set is 5+ reps:

Deadlifts: Did 8x345 lbs on my AMRAP set. I’ve also been intentionally working on grip with farmers carries, and this week my strength on double overhand grip (not hook grip or mixed grip) was able to hold up for 5x305. I ordinarily switch to straps above 350 lbs or so but kinda want to see how far I can take it without straps.

Bench: did 10x160 lbs on my AMRAP set, and had pretty good bar speed for the first 6 or 7 before grinding out a few more to finish. I feel like I’m improving, and am confident that I’m in the process of pushing past a prior plateau. My overhead press and incline bench are close to the strongest I’ve been, so I think I’m making good progress on all of the pushing exercises.

Corporate buzzwords are cargo cult behavior. Jargon and industry-specific terms can be helpful for accurately communicating precise or nuanced ideas, but generic buzzwords are just people who try to sound professional or smart by mimicking the people they’ve seen in those roles.

Just asking “what’s my role in the meeting” is a simple way to get to the point, and isn’t impolite or unprofessional.

When I learned about taxonomy in the 90’s they hadn’t really sequenced many genomes, so taxonomy was still very much phenotype driven, rather than the modern genetic/molecular approaches. I just assumed that everything I learned has become out of date.

Gray sex.

You know, sex between people of Pierce’s age.

Black, brown, then the fucking colors of the rainbow in order, gray, white.

If you need a mnemonic to memorize that, you’re gonna have some trouble actually building out your lookup table in your head of immediately knowing that red=2, yellow=4, etc.

Is there another kind of table?

That’s the possibly apocryphal origin story of Spanish tapas, too: a slice of bread to cover the wine glass between sips (hence the name “tapa,” which means a “cover”), then a few things to dress up that slice of bread, maybe a piece of meat or cheese. So traditionally a single tapa is served for each glass of wine you order.

10 digits gets the diameter of the earth to within an inch.

Put another way, 10 digits means that your error will be caused by your imprecise model of the Earth’s shape, rather than imprecision in the value of pi.

What would be the “n” in that Big O notation, though?

If you’re saying that you want accuracy out to n digits, then there are algorithms with specific complexities for calculating those. But that’s still just an approximation, so those aren’t any better than the real-world implementation method of simply looking up that constant rather than calculating it anew.

Especially if she gave them a good deal

a woman who cheated on them

Hmmmmmm

I dunno, I think he looks good. He has noticeably more muscle than the average guy on the street, and I’d imagine that if he didn’t work out he’d look worse with general flabbiness.

I had a similar build in my late 20’s. At one point, I had just started dating someone new, and I said something self deprecating or playful about my own body, and she outright scoffed at me, and blurted out “what the fuck are you talking about, you’ve got an amazing body” and it was just the little jolt of self esteem boost I didn’t know I was looking for.

Understanding the difference between bodies one would have working out for a year versus not working out that year is important. It’s still a significant difference that people notice, even if there’s another significant difference between the one-year guy and the professional fitness model in the magazines.

Fun fact, that gene is only about whether you can smell the compound in the piss, not whether your body processes asparagus into that smell.

They tested this by having people smell other people’s urine, and found that the people who can smell it in their own piss can also smell it in the piss of everyone who eats asparagus, even of the people who claim not to produce that smell.

Week 3 of 5/3/1 with training maxes of deadlift/squat/bench of 385/335/180 lbs.

I was coming off of some mild illness that left me with no appetite all weekend, and I was definitely dehydrated coming into the week.

Deadlift: I hit 5 reps of 370 lbs on my 1+ set. Didn’t love that, but I went for a joker set anyway and did 2 reps of 405.

Squat: Warmed up with the wrong bar (25 kg instead of 45 lbs), started to get confused why it felt so heavy on my 5-rep set. Double checked and switched over to a 45-lb bar. For my 1+ set, I did 6 reps of 320 lbs, then a joker set of 3x350.

Bench: Did 5x170 on my 1+ set, did a joker set of 2x190. Felt ok. Accessory work after felt pretty good, though. Not sure what to make of that.

Overall, I’m a little bit disappointed with the reps I managed on these workouts. Can’t tell how much was loss of sleep, dehydration, illness, whatever, but I think I wasn’t 100% this week. Still, I think I’m ready to try to move up by 20 lbs on deadlift/squat training max and 10 lbs on bench, as I recover and should feel much better next week than I did this week.

Standard way to talk about weight includes the bar weight (usually 45 lbs or 20 kg, but I’ve seen others out there).

It’s not a big deal when you’re just tracking your linear progress, as long as you’re consistent, but it’s still helpful to include the bar weight when talking to other people (who will expect the bar weight to be included), and if you get later into more advanced lifting programs that prescribe certain percentages of some reference weight.

Barbell arithmetic becomes second nature after you’ve been doing it a while, too.

I like stir frying for the versatility in playing around with different ratios of vegetables to meat as your macros allow (and can be paired with rice as macros allow). Yes, sometimes that’s broccoli, but often it’s something like snap peas, onions, carrots, bell peppers, celery, even peanuts or cashews. And you can rotate through chicken, beef, pork, shrimp, tofu, seitan, etc. It’s basically a formula that takes away a lot of the thinking while giving the versatility to make full use of the ingredients you have on hand, and doesn’t get tedious or repetitive.

Similarly, I use a lot of vegetables for pasta, and do some kind of pasta primavera pretty often: blanch some combination of broccoli, broccolini, peas, snow peas, snap peas, asparagus, fiddleheads, etc., and then put in with your cooked pasta and cover in freshly grated parm, maybe some cream or butter. Add chicken or shrimp if you’d like to take it in that direction. Use high protein or whole grain pasta if you’d like.

Or even a traditional tomato based pasta sauce has a ton of room for other vegetables, meats. And it doesn’t even have to top pasta, if your macros don’t have room for those carbs. A red sauce can be put on eggplant or zucchini and still tastes great.