• 0 Posts
  • 81 Comments
Joined 2 years ago
cake
Cake day: July 26th, 2023

help-circle


  • Strongly depends on the company. I have done this exact thing several times when something was critical and it was actually noted as one of the reasons they told me as to why I got my last promotion. Something like “staying focused on the issue at hand while respectfully managing the pushback from the business while still moving ahead with the urgent fix.”

    Basically I told the business to shove it in a very polite way and fixed the issue.






  • It’s not immune to it. If you are looking for something highly specific you will get slob for sure. To give an actual example, a buddy of mine told me that the walls of your house act like a sponge when you have the outer walls insulated but not the basement walls on the outside, at least against water. So I went looking on kagi for stuff to back that up (not that I didn’t believe him, I just wanted to know more). A lot of the results were completely ai generated crap websites. There were good and somewhat relevant results, but in the end I gave up (also because we got confirmation that it’s done on our house, so it became irrelevant).







  • Pretty sure any pastry chef will strongly disagree with that. If anything, baking is the cooking activity most akin to an exact science. The amounts need to be carefully measured, the temperatures need to be exactly right (e.g. Italian merengue), the baking time needs to be correct to the second for some dishes (lava cake).

    Yes, the measures can change based on the flour or its substitutes (ground pistachio for example), but the processes involved require an equal amount of precision.

    A lot of chefs call cooking an art, but baking a science.