Yes, just watch out for the snakes and spiders. Luckily the saltwater crocs are only in northern Australia!

I didn’t say anything about low intelligence. That’s your uncharitable reading of my claim.

I think the point is that her dress would’ve been worth the GDP of a small country back then.

The Dunning-Kruger effect. CEOs (especially ones who joined the company long after it was successful) really don’t know how to do the job of most of their employees. Their lack of knowledge of those jobs leads them to vastly underestimate how complex they are.

At the same time, CEOs (hopefully) know how to do their own jobs which leads them to a more accurate assessment of AI’s ability to do the job: a total farce.

In truth, AIs aren’t likely to replace most jobs in any case because it’s all a house of cards.

Hawaiian bunker hobbies!

Who knows. Maybe one day Zuck will be chilling in his bunker and the next Krakatoa will erupt underneath him!

Facebook has lots of interesting groups for hobbies and other interests. Yes, you can find groups like that outside of Facebook but they’re often much smaller and less active (unless you go to Reddit).

I have never had a range where the knobs are at the front, so that’s probably part of it. They’re much safer at the back.

I think if you have young children you shouldn’t have a high end range like this (especially gas). A standard range with the knobs at the back where they’re much harder to reach would be a lot safer.

My only guess is that they have children who steal the knobs and flush them down the toilet or something. But the knobs on those high end models are pretty huge which means they would probably get stuck and refuse to flush down.

Why are people breaking/losing knobs on their ranges in the first place? I’ve never done that in 4 decades. Seems like an extremely unlikely thing to do.

It’s not smaller but it is faster.

Gradually. But he can’t sell until he has possession of the shares, so that was the first step.

AI makes it pretty trivial to vomit out large amounts of code. 250,000 lines is nothing. The code quality is garbage, of course, and will be hell to maintain in the coming years. It will likely just be rewritten again if the company is still around.

If there’s one thing high school students have a ton of it’s free time. When I was that age I put thousands of hours into video games and got nothing to show for it. I applaud this kid for turning his high school hobby into a paycheque.

He controls the company. This is him “rewarding” himself. He’s desperately trying to cash out before the stock price tumbles because he knows their valuation is way out of hand.

I’ve seen this show! Ted Danson punts a little dog into the sun!

Those are cherry-picked high numbers for EVOO and low numbers for canola oil. I have seen 450F/230C as a more common high end figure. I cook with sunflower oil which ranges 440F-480F and ghee which smokes at 482F.

I would also like to note that the original discussion was about caring for and seasoning cast iron pans which occurs at temperatures close to the smoke point of the oil, not about frying or sautéing. Cast iron pans are often seasoned in the oven and even used for roasting or baking at oven temperatures exceeding 500F. I would never put EVOO into an oven like that unless it was protected (such as included in a pizza crust) but even then I would prefer to drizzle the olive oil over the pizza after baking rather than before, due to the volatility of all the aromatics.

I have cooked plenty of times with EVOO but I would never use it for stir frying!

I did and all the links back me up and contradict you.

Do you have a citation for that claim? It’s pretty well common knowledge that EVOO is a lower smoke point than typical refined cooking oils.

Only if it’s refined to remove all the suspended solids. When most people think about olive oil they think of EVOO which has a low smoke point and turns very bitter if overheated.

I think you’ll have the best experience if you learn what seasoning actually is and what it isn’t. Seasoning is polymerized cooking oil that’s bonded to the surface of the metal. It’s hydrophobic which protects the metal from rust. It does not actually give nonstick properties (those are due to cooking oil and proper temperature control).

Seasoning is not burnt food, it’s not black, it’s not dry, nor does it leave marks on your finger when you rub it (only do this with a cold pan). A well seasoned pan should feel smooth and glossy and hard, not dry or powdery or gummy or sticky or greasy. When seasoned properly it does not need anything else applied, though most people apply a thin layer of oil as an extra precaution and because the oil improves the glossy appearance.

One thing to be aware of is that overheating your pan will burn the seasoning, carbonizing it and turning it black. A burned seasoning is vulnerable to flaking off and adding charred flavours to food, as well as exposing the pan to potential rust. Lastly, exposing the pan to acids (such as white vinegar or simmering tomato sauce) will strip away the seasoning (and ruin your sauce).