This circles back to the OP's point: they're not appropriate to use directly, so we layer a framework on top of them (Lit), and now we're just using another framework with one small piece swapped out.
Except for the hyphens, I don't feel any closer to the platform when I use Lit.
You can inspect a Lit component directly in Chrome, it’s just a custom element. No need for a browser dev extension. You can use this custom element from React or any other JS framework. You can also use this custom element in a server-rendered template, no need for any custom SSR setup. Feel close to the platform yet?
Pi vs omp is hotly debated within my friend group. It has most things you could want, ready out of the box, but also a lot of things you'd never want and it's constantly 5% broken. Some people love that trade, others don't.
Glad I'm not the only want to find it a bit janky/broken at times. They seem to constantly be pushing updates which is nice, but I treat it mostly as a black box.
Anecdotally, I find the auto compaction (or what I assume is happening when the context magically drops) to be hit or miss. I do like how easy it is to use my work cursor sub and business chat gpt at the same time. Then I use nearly free cursor models for dumb shit and Sol for real problems.
I used it for a while, and I thought it was quite hard to follow what was going on. And in the end it just went off the rails anyway, though that might have been a GPT-6 kind of thing.
My experience is this is great when the model surfaces something to you. But I'm constantly caught off-guard by things the model didn't volunteer, things I would have quickly stumbled upon if I was working on code the traditional way. The model didn't think it was relevant but I sure do.
The market being what it is, I took a job in ColdFusion last year.
There are people here who have worked in the same CF codebase for over twenty years. They might start and finish their careers in a language everyone else forgot about decades ago.
I think Ruby has enough momentum that career Rubyists will have a home for as long as they want one.
The foundations yes, the rest only if you never change between RDMS products.
On my 50s, learnt SQL around 1996, have used SQL across Access, Informix, DB2, Sybase SQL Server, MS SQL Server, Oracle, MySQL, Postgres, PrestoDB, Neo4j.
Kano predicted that users' perceptions of satisfaction with a feature will shift from delight to expectation over time. This is either because they have got used to it or because competitors have started to include it in their offerings. In the case of the touchscreen, for instance, the newness that came with the iPhone is no longer a novelty; the touchscreen has become the norm. It's no big deal anymore, but taking it away would be a big deal!
The resistance of the steak is going to depend on what cut of meat you are poking (sirloin is stiffer than filet), the grade of meat (prime is more tender than select), how thick it is (thick cuts will yield more than thin), the age of the steer (young is more tender), the breed of steer (cooked Wagyu is more tender than Holstein), the age of the meat (wet aged is more tender than fresh killed), and what the steer was fed (corn fed is usually more tender than grass fed), among other things. [1]
It's not entirely a myth; if you've poked hundreds of steaks by the same supplier, same cuts, same grade, you'll eventually get a feel for them.
The thermometer analogy does carry over though. Some people are not there to be productive or good at their jobs. The job is about them, not their work.
And you can go your whole life without ever cooking or tasting a good steak. The people who can tell the difference will go elsewhere, and those who can't will come back.
And then there's always the boss who wishes he started a franchise but will go with what he has - he'll hire a bunch of newbies or foreign workers who know how to use a thermometer.
They have a thermometer with multiple sensors in it that finds the core temperature of the food you're cooking automatically, and predicts the rise in temperature over time. So the alarm goes off when it's time to pull and rest, which is absolutely amazing.
I have one of the Combustion thermometers, and I like it. I used it more than I expected. In particular, I use it for roasting chicken and for sous vide things more than anything else. Then I got a Breville Control Freak, and I used it much less. :)
For maximum techyness, Combustion, Inc. correctly identified that sous vide is normally an overdamped system. If you follow their instructions you can increase the water temp some and then bring it back down in order to move the system closer to critically damped and speed up your sous vide.
I've had a Combustion thermometer since they came out. The best uses for me are butterflied whole chicken on the grill and roasts in the oven. You can get extremely precise results and account for carry over cooking very easily. Huge leap in results.
Is this company owned by either Chris Young or Kenji Lopez-Alt? A few times I have seen them using this product and promoting it. I am curious if a bunch of influencer chefs decided to create a company to create this product.
The funny part is steak is one of the easiest foods to cook without a thermometer
You don’t have to worry about undercooking like you do with most other meats and most steak cuts will be delicious anywhere from 11-130 (if you cook a filet to 130, it won’t be the best but it’ll still be good) and some can go even higher
It’s not like poultry where the range where it’s “good” is very small. A 170 chicken breast is almost inedible and 160 is not safe…
I agree with your broader point but the chicken food safety thing is missing a ton of important nuance. The safety comes from how long you hold the meat at the temp. 165 is the safe point if you are only holding for 10s. 145 is safe if you hold it for 10 minutes.
This is why sous vide is such a popular way to cook chicken. You can hold a breast at 145 for hours trivially.
In particular, I use 135F for 90 minutes (75 minimum recommended) to pasteurize eggs that I am going to be putting into something that asks for "raw" eggs (egg nog, mayonnaise, etc.) that I will serve to other people (if it's just for myself, I'll probably just be lazy and use the raw egg). So far, nobody has noticed any difference from "raw".
160 degrees for a chicken breast is perfectly safe. Considerably lower temperatures can also produce microbiologically safe chicken when combined with sufficient holding time.
165 is a rough rule of thumb, not some magic number like the boiling point of water at 1 bar or something.
They have digital thermometers now that will map out the temperature curve and even predicted when the meat will reach core temp. You really don't need to use them many times before you internalize the behavior.
laser thermometer only measures surface temperature, unlike meat probes that measure internal temp. depending on the cut size or shape, initial temperature and probably some other factors internal temp will vary wildly for the given surface temperature. combustion probes mentioned in the sibling measure temp in several points at once to estimate readings even more precisely.
I've owned four OnePlus phones, but I've been buying other brands lately.
1. OnePlus became nearly as expensive as flagships but wasn't as good
2. The official software used to be almost-stock Android but they bloated it up
3. The ROM scene came to steadily lag several generations behind phone releases
4. Android/OnePlus ROMs are a worse experience than they used to be (dealing with proprietary camera drivers, SafetyNet)
5. They didn't keep pace when other brands committed to longer OS updates
They used to be a good bargain, a clean OS, and a good modding target if you wanted a ROM anyway.
The first two haven't been true for a while now, and the third became a lot less appealing on OnePlus.
I'm disappointed to see OnePlus go but the brand I loved has been gone for years.
Except for the hyphens, I don't feel any closer to the platform when I use Lit.