3 ms·
Good chefs are obsessed with technique. This transcends cultures--from French to Japanese. Moreover, they actually prepare food. In contrast, enthusiasts spend
by tacos 10y ago
Good chefs are obsessed with technique. This transcends cultures--from French to Japanese. Moreover, they actually prepare food.
In contrast, enthusiasts spend six months obsessing about different types of knives. And then write a blog post detailing their thought process. Which, like this post, is often meaningless because it's a guy writing about knives who's never cut into anything.
- tobz 10y agoMeaningless to who? Professional chefs who already know which knives they need and want to use? No shit, they're professional chefs and this guy is a just an enthusiastic. They wouldn't be reading this post saying "nice, I can finally figure out which knife I need!". Reading a few of your comments in this thread, it seems like you're heavily involved in this area of technology/research, but it's depressing that you're making comments that range from passive-aggressive to condescending to dismissive. Further, you've yet to actually offer constructive criticism about the post, or even detailed criticism, one way or another.
- tacos 10y agoI can't fix this guy... he's off in the weeds doing his own thing. However I can provide constructive input by providing broader perspectives and alternate viewpoints. This technically weak, mis-titled post sat at the top of HN for most of a day. It's now a top hit on Google when you search "Neural Net Compression" -- ranked above classic research papers from the 80s and 90s. That's the depressing part.