This lunch is 500 yen ($4.80) at Sukiya, a Japanese fast food restaurant which belongs to a category with about three big competitors.

I love the aesthetics of this category and they’re under remarked upon.

If an employer is willing to be abusive to you prior to hiring you, when you have maximum leverage and they are maximally incentivized to play nice, I think that gives you *extremely actionable* signal as to how they'll treat you when you're working there and dependent on them.

For candidates: evaluate prospective employers accordingly.

For startups employing e.g. engineers: given that your candidates should evaluate you accordingly, be *extra special* careful to operate like professionals with regards to e.g. interviewing, offers, and negotiation.

"Can you be more explicit about 'abusive' here?"

Not without violating a confidence, but as someone who has been on hiring side of table and is a capitalist, there are *clearly* things you could do which would be "sharp operating, but we're all sharp operators" in some contexts.

Hiring employees is often not one of those contexts. The nature of the relationship, the asymmetry in power, and the social contract strongly counsel you to be a lot better there than you are minimally required by law / contract.

A thing which aesthetically frustrates me is that a lot of the things I've heard companies do here serve *no legitimate business purpose.* In some cases it's getting tens of dollars of advantage. TENS! On an engineering candidate!

It’s underremarked upon that stablecoins accomplish basically all of the original design goals for Bitcoin qua a transactional mechanism (instant free value transfer anywhere), but that nobody cares about this because nobody ever cared about that part of the pitch.

“Why do people care about stablecoins then?”

A mix of “they encourage dollar-denominated liquidity in the cryptocurrency ecosystem and discourage withdrawal of the same” and “they’re good for money laundering.”

“But they make value transfer between exchanges much faster!”

This was a solved problem in traditional finance, too, mostly through the extension of credit. (It doesn’t matter how long settlement takes if there is sufficient trust to enable credit.)

The Bitcoin ecosystem is *positively allergic* to credit, so you have to call it a coin for them to accept it. And after you call it a coin they ignore everything the world has learned about credit, like risk management.

“Stablecoins aren’t credit!”

They’re pretty much exactly credit? A tether is a zero-coupon Bitfinex bond with a non-functioning call option. I

A thread on HN about bad code in legacy projects both makes me think how little we've learned as a discipline over the years and, honestly, how little credit we give ourselves for some pretty major

Fun going down this list and thinking: "Hmm, plausible at a well-run modern software shop", "Hmm, possible, but requires implausible tradeoffs", "Literally disallowed by languages", and "If you were to attempt doing that our test suite wouldn't let you merge."

I think we as an industry celebrate (not quite the right word) failure too much and don't celebrate success nearly enough. There is no DailyWTF for competent execution, word of which generally stays pretty local to the source while incompetence passes into legend.

Alrighty let me try to thread the needle on being the change I want to see in the world while not giving away anything that will get me in trouble:

Ruby has wonderful developer ergonomics. Typed languages are easier for machines to guarantee the correctness of. We built a type checker for Ruby (and I believe it is slated for OSS release sometime).

c.f.

Most software founders, particularly in B2B, need to get radically better at sales. @Steli , who is the best person for explaining the scrappy stages in the beginning and then building out a team with scripts and processes, wrote a guide to:

For technical founders it is irrationally, obscenely hard to reverse years of programming (ba dum bum) that sales is a value-destroying activity. Sales is CLEARLY a value-creating activity, contingent on you have a value-creating product.

The world will not drop what they are doing to adopt your work. This is particularly true in B2B, where simply building a better mousetrap won't overcome the activation energy required to get people with additional non-mice problems to prioritize changing mousetraps today.

This is very non-obvious for founders because founders are not often people who *want* to be sold to. We often come from a background where trying out tools is a bit of a fun hobby. We like looking at all the options, making charts, and ripping out partially complete tests.

"This week I unsuccessfully trialed four software options for automating that thing that has been killing us. Our actual production process remains the same as last week. Don't worry; this was a great use of time." is not a thing you want to write in a progress report to manager.

FAQ: “How do I get better at writing?”
Me: Write a million words.
Follow up: “Hah but seriously.”
Me: Start with 20,000 words. Everyone gets to that 50 times in their first million.
Follow up: “No seriously.”
Me: Nobody expects 10 Quick Tips To Play Violin At Carnegie Hall.

The Internet is so much better at teaching writing than the traditional educational system principally because it removes an artificial and limiting constraint on output imposed by ability of gatekeepers’ limited time to evaluate output.

(Interestingly in fields where we actually care about performance we’re good at encouraging students to practice when no one is watching but for writing we basically assume all the value is created by the teacher-minute of attention. Teacher-minutes are scarce and rationed.)

If you ever want to be deeply, deeply disillusioned about the state of the world, compare what we do where we care about output quality and what we do where we don’t, and which domains sort into which column by revealed preference.

UP food thread-

Tundey kebab

Lucknowi biryani

Tehri - awadhi cuisine

Nargisi kofta- awadhi cuisine

10 Manfaat Baking Soda untuk tanaman.

Ternyata selain untuk bahan pengembang roti. Baking soda juga bisa bermanfaat untuk tanaman.

Apa aja manfaatnya?

Lanjut....

1. Baking soda digunakan utk mengetes tingkat keasaman (Ph) tanah. Ambil sesendok tanah dr kebun dan basahi dengan air minum dan percikkan segenggam baking soda ke bagian tanah yang basah. Jika tanah mulai berbuih, artinya tingkat keasaman tanah kebun Anda lebih rendah dari 5.

2. Lenyapkan hama siput dari kebun dengan menaburkan baking soda. Siput akan mengering dan mati.

3.Jamur di tanaman juga bisa diusir dengan baking soda. Cukup campurkan 4 sendok makan baking soda ke dalam 1 galon air yang akan digunakan untuk menyiram tanaman. Lebih murah dan kandungan zat kimianya lebih rendah ketimbang pembasmi jamur yang lain.

4/ Untuk Anda yang suka membuat kompos dari sampah basah, masukkan baking soda ke dalam wadah kompos Anda untuk mengurangi baunya.

Mini Hungarian language lesson: the secret dish.

"What's a dish universally known and eaten in your country but virtually unheard of outside it?" is a question that makes the rounds on Twitter every few months but I can't be bothered waiting for the next one.

It's "főzelék".

The word itself looks as simple as the dish: "főz" is "to cook" and "-elék" is a suffix roughly meaning "the result of", so "the result of cooking".

Thanks for nothing.

The official definition is "any kind of boiled or parboiled vegetable"; closer, but still a load of bollocks.

So here's mine: "főzelék is made of vegetables and it has a thick sauce".

What kind of vegetables?

Practically any: potato, cabbage, bean, pea, chickpea, spinach, squash, carrot, but usually only one veg at a time.

There is a mixed abomination called "finomfőzelék" but we don't talk about it.

Most of us have been scarred for life by school dinners featuring the pallid little harbingers of death suspended in a beige gel of doom.

In all honesty though, főzelék in general doesn't look very appetising: it has its roots in that old peasant staple of gruel and it has a serious image problem as a result.

Which is why, even in Hungary, you won't see many on restaurant menus, except in specialist outlets.

I’m clearly feeling slightly better as I’ve just spent a good ten minutes being furious about all the wrong trifles on the internet.

Excuse me, BBC Good Food?

This is an abomination.

There should be trials at The Hague for these.

*shakes head*

#Turkish traditional food 🇹🇷 😍⬇️