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You lead a charmed life, don't you? 
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Apart from VB6 (which has its unique advantages, most of the problem is our codebase) I am very happy since I prefer C (with a hint of ++) and Assembler to most languages/frameworks/whatever. I like the gritty details and I like working on science or pure engineering. Algorithms, drivers, pieces of OS... that is my ideal environment!
GCS d-- s-/++ a- C++++ U+++ P- L+@ E-- W++ N+ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t+ 5? X R+++ tv-- b+(+++) DI+++ D++ G e++ h--- ++>+++ y+++* Weapons extension: ma- k++ F+2 X
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Can't they keep those elephanting buzzwords away, they are redundant anyway!
Full-Stack... DevOoOoOooopsssii... toiletStacker and "what else" they have... NespressoBuilder
Rules for the FOSW ![ ^]
if(!string.IsNullOrWhiteSpace(_signature))
{
MessageBox.Show("This is my signature: " + Environment.NewLine + _signature);
}
else
{
MessageBox.Show("404-Signature not found");
}
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Targeting the stupid.
Yesterday I saw a TV commercial for "bronze cut" pasta. As though this makes it somehow better.[^] Fortunately, the box is from the Barilla Artisan series and once you put 'artisan' on it it's got to be worth the extra cost!
The link will emphasize the gibbering idiots that come up with excuses for it being different. My favorite? It's dried slower when it's bronze cut. Another notes the ingredients - which are the same as so many other pastas.
Placebo effect grand mal.
The successful business model is still well established in the proverbial: "A fool and his money are soon parted".
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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As a matter of fact, it is better.
--The Stupid
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Surprisingly, no: when you use a bronze die instead of Teflon or steel, you get a rougher, more porous surface, to which the sauce "clings" better - more surface area, and easier for capillary action.
As a result Bronze Cut Pasta tastes better!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
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In the end, it all looks the same
I think one of the greatest marketing hoaxes of all time is "bottled water".
Charlie Gilley
<italic>Stuck in a dysfunctional matrix from which I must escape...
"Where liberty dwells, there is my country." B. Franklin, 1783
“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” BF, 1759
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I know what you mean, but ... it depends where you live.
Live here, and the tap water is great! We buy bottled water only when the mains blows and we haven't stored any.
Live in London? Oh dear ...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
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Agreed. But there have been investigations of companies bottling tap water, marking it up 1000% and selling. I'm seriously in the wrong business.
Of course, I don't live in Flint Michigan...
Charlie Gilley
<italic>Stuck in a dysfunctional matrix from which I must escape...
"Where liberty dwells, there is my country." B. Franklin, 1783
“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” BF, 1759
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charlieg wrote: I'm seriously in the wrong business.
That's the first lie they sell you when they are recruiting their next batch of snake oil salesmen.
I have lived with several Zen masters - all of them were cats.
His last invention was an evil Lasagna. It didn't kill anyone, and it actually tasted pretty good.
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Dysani, for example, clearly says on the bottle "filtered water" and it is filtered tap water (A Nestle product, if I recall). There are others.
Some years ago, when the fad was in its infancy, a blind test was done with various bottled waters and NY City tap water. The tap water was not only the purest of the lot but almost invariably the best tasting. Not that big a surprise, really, as it comes from the mountains.*
* What could make a mess of it is old pipes and other uncontrollables.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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I bought a tap filter and the quality of water is now indistinguishable from bottled water. Which for me is a big advanage for three reasons:
1) I live at 4th floor without elevators, bringing home boxes of bottled water is something I can live better without the need for it;
2) Me and my wife do grocery a couple of times a month and end up with 7-8 huge bags of stuff. In a city car. There isn't the space nor the will to make additional travels downstairs for water;
3) It costs less than the cheapest water I ever found.
GCS d-- s-/++ a- C++++ U+++ P- L+@ E-- W++ N+ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t+ 5? X R+++ tv-- b+(+++) DI+++ D++ G e++ h--- ++>+++ y+++* Weapons extension: ma- k++ F+2 X
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But without that, it's pretty vile stuff...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
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Where I live yes, it tastes bitter and has enough residue to work as makeshift concrete.
GCS d-- s-/++ a- C++++ U+++ P- L+@ E-- W++ N+ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t+ 5? X R+++ tv-- b+(+++) DI+++ D++ G e++ h--- ++>+++ y+++* Weapons extension: ma- k++ F+2 X
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I used to work inside the M25, and it made the coffee taste like sh*ite.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
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I only drink bottled water - more expensive that the regular stuff and has additives, but when you get used to the tainted flavour of malted barley, hops and alcohol it's actually not bad...
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OriginalGriff wrote: As a result Bronze Cut Pasta tastes better!
That obviously depends upon the sauce.
"My" sauce clings to everything. If there's a problem with your sauce, you might just simply try Rotini and similar shapes. Or Orzo, and make it into lovin' spoonfuls. For that matter, I take excess garden tomatoes (and they're always in excess), dice them, saute w/garlic/onion/oregano/basil/whatever and toss it into the macaroni. It doesn't stick much at all (save the oil) - and tastes very saucy.
As for the rougher surface making a difference? Just how watery is your/their sauce (and what does it imply about your mixed drinks)? Even horrid jar-sauce will even stick to glass (and that's a bit smoother than the cheapest pasta).
On the other hand, if you're really sincere on this placebo point - the real trick is to cook it in a copper-lined pot with a pewter lid on a wood fire. Mangiare!
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Quote: As for the rougher surface making a difference?
Yes.
Try with the clams, for instance.
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CPallini wrote: Try with the clams,
I'd rather starve.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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I begin to understand... 
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Bronze cut pasta, as already pointed out, has a different consistency and it's usually better appreciated. Just not the Barilla brand - I find Barilla pasta viscid and difficult to cook properly as in my experience it goes from not ready to overcooked without passing throug "al dente" or medium cooked.
GCS d-- s-/++ a- C++++ U+++ P- L+@ E-- W++ N+ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t+ 5? X R+++ tv-- b+(+++) DI+++ D++ G e++ h--- ++>+++ y+++* Weapons extension: ma- k++ F+2 X
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den2k88 wrote: has a different consistency
That has nothing to do with the bronze and everything to do with the ingredients at the time of manufacture. And if they make the dough a bit drier it will come out rougher (I have one of those little pasta machines though I limit it's use now to uncut flat sheets). Also, how the drying is done will effect the surface.den2k88 wrote: I find Barilla pasta viscid and difficult to cook properly
I agree 100%. Without quantifying it, I too have found it just always seems to come out "wrong".
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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And yet my family never has any trouble getting it to al dente.
What do you get when you cross a joke with a rhetorical question?
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
Do questions with multiple question marks annoy you???
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Al dente for an American can have a very different meaning than from an Italian (French usually overcook pasta and their al dente is already overcookd for us)... and I was stating my experience with that particular brand. With other brands, both the better ones (De Cecco, Voiello and all the pasta from Gragnano) and the cheaper ones, I never had any trouble at all and they are never viscid.
GCS d-- s-/++ a- C++++ U+++ P- L+@ E-- W++ N+ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t+ 5? X R+++ tv-- b+(+++) DI+++ D++ G e++ h--- ++>+++ y+++* Weapons extension: ma- k++ F+2 X
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W∴ Balboos wrote: come up with excuses for it being different.
Are you saying this is an impasta?
Everyone is born right handed. Only the strongest overcome it.
Fight for left-handed rights and hand equality.
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