jpp

8 ms·

31.
by jpp 11y ago
A "not full" restaurant scenario can be a scheduling algorithm issue -- "we need a 4 top at 7:30 pm;" meaning everyone who comes in between opening and 7:30 pm sees it empty. Multiply across the entire space, and you can
32.
by jpp 11y ago
I would guess that it will help (eventually) with email deliverability: phishing emails claiming to be from Facebook wouldn't have valid signatures. Yes, DKIM and other stuff already partly does this, but signed emails are much harder
33.
by jpp 12y ago
I couldn't agree more. So much so that I wrote the O'Reilly book on the topic: http://www.cookingforgeeks.com
34.
by jpp 12y ago
My understanding is that it's both -- the egg laying hen population in the US has some amount of salmonella infection, plus washing the cuticle off does something to promote salmonella growth in the egg (contamination from the feces on
35.
by jpp 12y ago
I find it generally easier to cut items into portion sizes before cooking them sous vide. - It makes the size more manageable in your water bath. - You don't have to worry as much about temperature ramp-up time between outer surface an
36.
by jpp 12y ago
I agree--and even for one hour timeframes, be sure to check your ending temperature to make sure it didn't cool off too much. I'm not a fan of the beer-cooler method for this reason (although with care, of course, it's safe).
37.
by jpp 12y ago
It's been confirmed a number of places (see http://dinersjournal.blogs.nytimes.com/2008/08/11/harold-mcg... for another). Make sure you're using Ziploc specifically -- as in that brand. Other manufa
38.
by jpp 12y ago
Yes: you can use glass jars with liquid (oil, marinade, etc.) inside them. Make sure the jar isn't too large; there's potential safety issues with ramp-up temperature of the center of the jar vs the outside.
39.
by jpp 12y ago
I like interest free loans, too! I feel like the services that tout tax-loss harvesting don't do a clear job of explaining that it's only interest free loan if your future tax bracket is the same. For example, if you're going
40.
by jpp 12y ago
I made a comment elsewhere in this thread, but will reiterate it here: tax loss harvesting only shifts the tax burden to the future. If you put in $100k today (post tax dollars), and tax loss harvesting is able to fully "realize"
41.
by jpp 12y ago
An important note on tax loss harvesting: it only defers taxes. If you'll be in a lower tax bracket in the future, that can be good; but if you'll be in a higher tax bracket when you need the money (eg house down payment), tax los
42.
by jpp 12y ago
As someone who dabbles in psychology research (mostly Big Five stuff), I had this same reaction: this is great correlation stuff, but I hardly expect it's casual. This is my grip with books like "The Seven Habits of Highly Effecti
43.
by jpp 12y ago
I'd add that edge side includes ( https://www.varnish-cache.org/trac/wiki/ESIfeatures ) can be amazingly useful. Even if you've offloaded all of your static content to a CDN, the ESI features of varnish al
44.
by jpp 14y ago
Neil (kyan.com) says that he doesn't find the act of writing to be hard. I found it to be torturous when working on Cooking for Geeks until I learned this simple rule: dedicated time, dedicate space. By dedicated time, I mean a regular sc
45.
by jpp 15y ago
Thanks! If I ever do a second edition, I feel like I should add a bunch of recipes to the "cooking for one" section. There's a book out, something like "What we eat when we eat alone," that looks at just how different our diets our when eat
46.
by jpp 15y ago
I'd definitely agree, especially if you're going to be doing much baking. Cooking and baking are all about physics and chemistry, and like any science, good measurements are crucial. (Baking's error tolerances are tighter, so that's why sca
47.
by jpp 15y ago
Michael is an awesome guy -- I'll poke him and see if he wants to hop on here and answer any Qs.
48.
by jpp 15y ago
Thanks! Let me know if you have any questions. (I'm the author...)
49.
Cooking for Geeks Book Tour: Where should I go?(cookingforgeeks.com)
4 points by jpp 16y ago|0 comments
50.
by jpp 16y ago
Just my company... essentially it's what I do all my work through, makes life easier than doing things as a sole proprietor.
51.
by jpp 16y ago
Thanks! And it tastes good, too! ;)
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by jpp 16y ago
Good Eats episodes are focused on an ingredient and what you can do with it; Cooking for Geeks is essentially inverted, focused on concepts with recipes to illustrate and explain. This approach allows me to cover topics that don't readily f
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by jpp 16y ago
Yes - it's much "bigger picture" than just recipes. There is a fair amount about meat proteins (Ch 4), but there's still a lot of material applicable regardless of specific dietary constraints.
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by jpp 16y ago
Yes, the book is in both metric and imperial measurements. Seems like an easy thing for an author to do to reach a broader audience... No idea why more don't!
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by jpp 16y ago
This seems to be my week to finally "de-lurk" around here. I did a collaboration a few years back on this; it's a fascinating topic. If you're curious to learn more and have access, check out: http://www.sciencedirect.com/science?_ob=Artic
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by jpp 16y ago
Thanks! :)
57.
by jpp 16y ago
The first 4 or so chapters—about half the book—is available as free preview online, I think on both amazon.com and O'Reilly. Feel free the shot me any questions... -Jeff (jeff at cookingforgeeks.com)
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by jpp 16y ago
Well, I'd say Cooking for Geeks, but I'm a little biased. ;) -Jeff Potter
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by jpp 16y ago
"Printing cost" is probably too loosy-goosey a term. Perhaps the better sentence would have been: "I would guess—but do not know—that he will not make much of a profit off the sales of the book itself." What surprised me with my book was ju
60.
by jpp 16y ago
I interviewed Nathan for my book (Cooking for Geeks, O'Reilly 2010) and will be posting the interview online in the next few weeks. Meanwhile, to those that complain about the price, I would guess-but do not know-that it is probably being s

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