Kitchen Table Kibitzing Friday – procrastination versus amateur-crastination
Kitchen Table Kibitzing is a community series for those who wish to share a virtual kitchen table with other readers of Daily Kos who aren’t throwing pies at one another. Drop by to talk about music, your weather, your garden, or what you cooked for supper…. Newcomers may notice that many who post in this series already know one another to some degree, but we welcome guests at our kitchen table and hope to make some new friends as well.
“You can't go back home to your family, back home to your childhood … back home to a young man's dreams of glory and of fame … back home to places in the country, back home to the old forms and systems of things which once seemed everlasting but which are changing all the time – back home to the escapes of Time and Memory.”en.wikipedia.org/…
Big lists of avoidance behavior would get written if I could remember that I was supposed to write one.
I have numerous memories of home viewed from afar by watching media products like Nash Bridges, the Dirty Harry franchise, and The Thin Man. It’s all over-projection because every time I returned I got reminded of why I left: things are more expensive, there’s more hidden squalor and conflict, and intersectional conflict is everywhere, even if it’s slightly better tolerated in some places. Style can precede substance.“Youcan'tgohomeagain“.
Fourth of July in [Philadelphia’s] Centre Square, oil on canvas painting by John Lewis Krimmel, by 1812, Pennsylvania Academy of the Fine Arts. William Rush's Water Nymph and Bittern (1809) is the fountain statue at center. en.wikipedia.org/…
David Crandall:I think it's a really exciting time, in general, for the field, but I'd also say it's kind of a confusing time. Because, even in my lab, we often encounter problems that we think are going to be very hard, and then it turns out that they're very easy for AI. And then, on the other hand, we also encounter problems that we think are going to be easy, no problem, and then they turn out to be extremely difficult to solve.
I think that's kind of an interesting place where we're in, right now, with AI. We have programs that can play chess better than any human who can ever live, but we have robots that still make simple decisions. Like, a year or two ago, there was a case of asecurity robot in a mall that didn't see a fountainin front of it, and just ran right into it and drowned itself. So, it's just sort of, super confusing, how we can have machines that are so powerful, on one hand, and so, kind of, confusing, on the other hand.
I made a decent pork roast this week, modifying this recipe with an overnight brining:
TO WHAT INTERNAL TEMPERATURE SHOULD PORK LOIN BE COOKED?
The National Pork Board recommends cooking pork loin to an internal temperature of145° F (62°C). Use anInstant Read Thermometerto check for doneness. Once your pork loin as reached the proper temperature allow it to rest for at least 10 minutes.
