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Sethex posted:Now that Google's neural network is being used by the US military as a sort of sentry to detect aircraft, I look forward to their company slotting in along side GE as a defense contractor. Wasn't this original purpose of them buying out Boston Dynamics?
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Oct 19, 2016 10:23
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Sethex posted:Now that Google's neural network is being used by the US military as a sort of sentry to detect aircraft, I look forward to their company slotting in along side GE as a defense contractor. I'd be worrying about the EU's a decade in the making anti-trust case if I had all my eggs in that basket.
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Oct 19, 2016 10:41
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Google abandoned the "don't be evil" motto a long time ago, but going full defense contractor would be just too much. They're basically cementing their way to full skynet
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Oct 19, 2016 11:26
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Baby Babbeh posted:True story, I once spoke with the CEO of a moderately successful tech startup who was into Quantified Self, and he let me know that he was experimenting with an all-cheese diet. He said he'd determined that the macros for a piece of hard cheese were nearly perfect, so it stood to reason that he could just eat cheese every meal and lose weight. He said he was carefully monitoring the PH of his urine to ensure that everything was working correctly. Please give the "Silicon Valley" writers this anecdote.
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Oct 19, 2016 13:27
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Was the CEO trying to put himself into ketosis?
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Oct 19, 2016 13:32
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MiddleOne posted:You were supposed to eat it with something else! I still can't believe that you actually came to the conclusion that you were supposed to eat it hard. In my defense, it was a mod challenge. Of course it would involve doing something horrendous to myself!
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Oct 19, 2016 16:34
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Waiter: "Sir would you like some parmes--" DV: "NO! NOOOOO!"
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Oct 19, 2016 17:27
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pangstrom posted:Waiter: "Sir would you like some parmes--" Discendo Vox posted:Eating now. I got: Discendo Vox posted:Oh good christ, please tell me I don't have to eat this all at once. I am 3/4ths through this block of asiago and I think I may die. Is Parmesano Reggiano supposed to be eaten without being further altered? It's horrible in anything above minute quantities, crunchy, impossibly thick, nigh-tasteless...Kraft did it better. This is, like, something Umbridge would feed to Harry during detention. The Asiago would be bearable if there weren't .75 lbs of the stuff. Discendo Vox posted:update: Roquefort's done. Less cheese, less pain, really strong taste. My throat is burning.
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Oct 19, 2016 17:41
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What claim had you made?
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Oct 19, 2016 17:45
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BarbarianElephant posted:Please give the "Silicon Valley" writers this anecdote. they've actually got so many stupid stories they can't air because they think they'd be so unbelievable audiences from anywhere else wouldn't believe it. quote:According to The New Yorker report, the writers of "Silicon Valley" met with Astro Teller, the head of X, formerly known as Google X the division of Google parent company Alphabet responsible for "moonshot" projects, including Google Glass and self-driving cars. That meeting ended poorly, with Teller "standing up in a huff" and making a dramatic exit, says the report.
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Oct 19, 2016 20:50
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Optimus_Rhyme posted:they've actually got so many stupid stories they can't air because they think they'd be so unbelievable audiences from anywhere else wouldn't believe it. tech_bubel.txt: changing the world, one laff at a time.
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Oct 19, 2016 21:08
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I CANNOT EJACULATE WITHOUT SEEING NATIVE AMERICANS BRUTALISED!
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blowfish posted:tech_bubel.txt: changing the world, one laff at a time. In the book Disrupted, they mention how the Ceo of hubspot brought a teddy bear for the board room, so people would treat it as if it was THE CUSTOMER. Silicon Valley writers said they couldn't use it since nobody would believe it
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Oct 19, 2016 21:13
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Non Serviam posted:In the book Disrupted, they mention how the Ceo of hubspot brought a teddy bear for the board room, so people would treat it as if it was THE CUSTOMER. Silicon Valley writers said they couldn't use it since nobody would believe it Techlords: there's always more and it's always worse.
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Oct 19, 2016 21:33
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Does the hubspot CEO still love holocracy?
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Oct 19, 2016 22:34
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nachos posted:Does the hubspot CEO still love holocracy? I don't know if Hubspot ever actually implemented Holocracy. You're probably thinking of Zappos, where it's been... um, something of a mixed bag... http://labs.openviewpartners.com/impact-of-holacracy-at-zappos/#.WAfvwY8rJD8 For what it's worth, people I know who work at Zappos absolutely love it, but it seems like the kind of place where you'd have to otherwise the cult would excommunicate you.
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Oct 19, 2016 23:13
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Baby Babbeh posted:I don't know if Hubspot ever actually implemented Holocracy. You're probably thinking of Zappos, where it's been... um, something of a mixed bag... Yeah your right, I mixed up my tech cults
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Oct 19, 2016 23:22
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Discendo Vox posted:In my defense, it was a mod challenge. Of course it would involve doing something horrendous to myself! How do you like them protected indications of origin. 
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Oct 19, 2016 23:30
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Non Serviam posted:In the book Disrupted, they mention how the Ceo of hubspot brought a teddy bear for the board room, so people would treat it as if it was THE CUSTOMER. Silicon Valley writers said they couldn't use it since nobody would believe it
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Oct 19, 2016 23:42
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Optimus_Rhyme posted:they've actually got so many stupid stories they can't air because they think they'd be so unbelievable audiences from anywhere else wouldn't believe it. quote:Some Valley big shots have no idea how to react to the show, Miller told me. They cant decide whether to be offended or flattered. And theyre mystified by the fact that actors have a kind of celebrity that they will never havetheres no rhyme or reason to it, but thats the way it is, and it kills them. Miller met Musk at the after-party in Redwood City. I think he was thrown by the fact that I wasnt being sycophantic which I couldnt be, because I didnt realize who he was at the time. He said, I have some advice for your show, and I went, No thanks, we dont need any advice, which threw him even more. And then, while were talking, some woman comes up and says Can I have a picture? and he starts to pose it was kinda sad, honestly and instead she hands the camera to him and starts to pose with me. It was, like, Sorry, dude, I know youre a big deal and, in his case, he actually is a big deal but Im the guy from Yogi Bear 3-D, and apparently thats who she wants a picture with.
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Oct 19, 2016 23:51
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God, that had to suck. Parm Reg is absolutely not an eating cheese, it's a grating cheese for using as a garnish and in sauces.
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Oct 20, 2016 00:01
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JawnV6 posted:One of my favorites, when Elon Musk met TJ Miller/Erlich
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Oct 20, 2016 00:03
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Randler posted:How do you like them protected indications of origin. That's what they should try disrupting, by eating blocks of Grana Padano instead.
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Oct 20, 2016 00:39
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Baby Babbeh posted:I don't know if Hubspot ever actually implemented Holocracy. You're probably thinking of Zappos, where it's been... um, something of a mixed bag... The lack of formal titles makes it difficult to communicate what you do in a succinct way, which is important on something like a resume. I have to wonder if this is considered a good thing by the "leaders."
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Oct 20, 2016 00:59
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Another funny thing about hubspot is that the ceo and cto didn't actually care about it, it was just a vanity/meta project for them The CTO was using it for a bunch of corporate culture celebrity and the CEO was just in a $$$ contest with peers It's like how Musk was already rich before he even started X.com so most of his projects now are just high visibility rich dude stuff Arcteryx Anarchist fucked around with this message at 02:16 on Oct 20, 2016 |
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Oct 20, 2016 02:13
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Baby Babbeh posted:Holocracy...... Zappos Maybe I missed this part because of too much nonsensical information while reading the recently linked articles...........but does the executive suite just remain while everyone else has no titles? Because it seems like otherwise someone could decide they're the CDO and designated signatory for the company and firesale it off into their own bank account. Also, who decides on raises and poo poo? I just really don't understand how this works and isn't just a facade. I think that's because it actually doesn't, but I'm willing to have someone show me how I'm wrong and that this isn't just then next iteration of "unlimited PTO".
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Oct 20, 2016 03:44
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lancemantis posted:Another funny thing about hubspot is that the ceo and cto didn't actually care about it, it was just a vanity/meta project for them Not just that. They wanted a company, but didn't know what they'd do. A lot of startups are just idea guys getting together and getting enough capital from suckers.
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Oct 20, 2016 04:51
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Hubspot also got a lot of funding from its own CTO -- need that shell of a company for your meta project to go up Up UP Because like many of these guys he rode his "signaling" into a nice fat wad so time to move on to vanity
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Oct 20, 2016 05:17
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Randler posted:How do you like them protected indications of origin.  WrenP-Complete posted:What claim had you made? I can't remember the details, but I overreached in an argument in which I was generally opposed to unpasteurized dairy, including cheeses. It involved broader disease risks created by people who produce consume unpasteurized cheese. It looks like it's one of the possible vectors for antibiotic-resistant listeria.
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Oct 20, 2016 06:55
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Motronic posted:Maybe I missed this part because of too much nonsensical information while reading the recently linked articles...........but does the executive suite just remain while everyone else has no titles? Because it seems like otherwise someone could decide they're the CDO and designated signatory for the company and firesale it off into their own bank account. Also, who decides on raises and poo poo?
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Oct 20, 2016 09:47
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Motronic posted:Because it seems like otherwise someone could decide they're the CDO and designated signatory for the company and firesale it off into their own bank account. ah, EVE Online rules
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Oct 20, 2016 15:33
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Yesterday I got a promotional flyer for Blue Apron in the mail. It's headed "Seasonal recipe guide: Simple Fall Recipes". The final recipe is "roasted sweet potato pizza with caramelized onion, béchamel sauce, & arugula salad." Any recipe that has you both caramelize onion -- they don't mean just brown, they do mean caramelize -- and make béchamel from scratch is not what the majority of home cooks would call "simple". (I can do both, and I'd think 'no big deal', but I'm a total food nerd.) Furthermore, the recipe they give is going to lead to pain unless you already know how to make a roux without lumps. quote:In the pot used to caramelize the onion, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, stirring frequently, 1 to 2 minutes, or until golden brown. Slowly whisk in the milk, lemon zest and 1/4 cup of water. Cook, stirring frequently, 2 to 4 minutes, or until thickened. Remove from heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. By my count, the cooking time they list to create the individual components of the pizza sums to 50 minutes; to this add prep time to wash arugula, grate 3 oz. fontina cheese, peel and slice a pound of sweet potatoes, 3 cloves of garlic, and an onion, and zest a lemon. They say "Cook time 25-35 minutes", but they do this by summing only the lowest values for each range of times and ignoring the time taken to do things like "heat olive oil until hot" and "stir and scrape pan to deglaze, season with salt and pepper to taste. " I don't see who the market is. If you're a food nerd in Silly Valley, you can have Instacart deliver groceries from your favorite money-to-burn grocery store, then cook this extravaganza. If you're a rushed person with money to burn, you don't have time to make a 1 1/2 hour (conservatively) meal, and you'd rather get takeout. If you want chef-quality meals in limited time, you go to one of the startups that send you pre-prepped food. This service doesn't solve anybody's problem well. e: I looked up the numbers, and Blue Apron charges a minimum of $60/week for two people and three meals, which works out to $20 per meal. The ingredients for this recipe are a pound of pizza dough, fontina cheese, milk, an ounce of arugula, a lemon, a pound of sweet potatoes, an onion, a bunch of oregano, and 2T flour. Granted that there are a lot of hidden costs, when you get that for your $20, it's going to look like a ripoff. The other recipes in the booklet have more obviously expensive or unusual ingredients like salmon fillets, demiglace, and ground sumac. Arsenic Lupin fucked around with this message at 17:01 on Oct 20, 2016 |
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Oct 20, 2016 16:54
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Don't all "simple recipes" underestimate the work time? I get the feeling that this is the time an experienced chef takes to make a meal, not the home cook who is wondering where the grater is.
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Oct 20, 2016 17:14
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BarbarianElephant posted:Don't all "simple recipes" underestimate the work time? I get the feeling that this is the time an experienced chef takes to make a meal, not the home cook who is wondering where the grater is. The times listed on recipes are almost always wrong for a bunch of reasons; cooking is more a knack that you pick up by doing it a lot. The best recipes (baking especially) actually have ranges for the time because, well, sometimes that loaf takes 35 minutes, sometimes it take 50.
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Oct 20, 2016 17:25
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The experienced chef is going to blaze through the prep time, not so much the cooking time; Blue Apron only counts cooking time. Assuming you don't have a multi-megakiloton thermonuclear stove, roasting sweet potatoes or caramelizing onion takes pretty much the same amount of time for everybody. e: ToxicSlurpee posted:The times listed on recipes are almost always wrong for a bunch of reasons; cooking is more a knack that you pick up by doing it a lot. The best recipes (baking especially) actually have ranges for the time because, well, sometimes that loaf takes 35 minutes, sometimes it take 50. Arsenic Lupin fucked around with this message at 17:29 on Oct 20, 2016 |
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Oct 20, 2016 17:25
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when we used hellofresh the recipes were a lot simpler than that but still lmao at making a roux they should market this as a "learn to cook" service not anything related to convenience or cost savings. my cooking level is that i can confidently bake chicken without killing anyone and i'd look at that recipe and say gently caress this, i'm getting takeout
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Oct 20, 2016 17:35
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boner confessor posted:they should market this as a "learn to cook" service not anything related to convenience or cost savings. my cooking level is that i can confidently bake chicken without killing anyone and i'd look at that recipe and say gently caress this, i'm getting takeout
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Oct 20, 2016 17:41
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BarbarianElephant posted:Don't all "simple recipes" underestimate the work time? I get the feeling that this is the time an experienced chef takes to make a meal, not the home cook who is wondering where the grater is. The company has an incentive to underestimate the time in their brochures. Also, the time is probably calculated based on someone who knows how to do things. A few years ago I tried to paint miniatures as a way to deal with stress and burnout. Although it was relaxing, it was always interesting to take a day or two to paint an "easy 20 minute miniature paint." I'm clumsy as gently caress though.
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Oct 20, 2016 17:44
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Arsenic Lupin posted:But unless there are longer versions of the recipe (or videos, because that would add genuine value), they aren't teaching you to cook. Teaching you to cook requires explaining what you're doing and why it works. The steak recipe says "cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness." 2-4 minutes is a big enough range to give you anything from raw to burnt depending on your stove and pans, and they give you no insight into how to look at a brown surface and intuit how pink the middle is. Yeah really. No generalization done and to boot the recipe you mentioned has a heavy reliance on acid balance. It is as newbie unfriendly as it can get for a relatively simple dish.
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Oct 20, 2016 17:49
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MiddleOne posted:Yeah really. No generalization done and to boot the recipe you mentioned has a heavy reliance on acid balance. It is as newbie unfriendly as it can get for a relatively simple dish.
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Oct 20, 2016 17:52
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The recipes are generally straightforward, I haven't seen a roux or anything like that. I am a terrible/incurious cook and over the past 2 years of blue apron I haven't screwed up much of anything. A few of the pan-fried crusts haven't worked out too well but a number have. Your argument might be "well you should be a better cook now" and, well, yeah guilty on that because I'm only slightly better / more aware of things that seem to happen together a lot. Really knife skills are the thing that I should have fixed by now and yeah I always chuckle at the "25 minutes" or whatever they put in the bottom right.
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Oct 20, 2016 18:23
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