I hate lazy programmers...
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...and I've just been to a recipe site that realized I'm in Europe, so it is giving me metric measures. Unfortunately, it's just used a fixed conversion from the US oddities and is suggesting I need:
78.07 ml basil leaves
2.46 ml soya sauce
14.79 ml fish sauce
...I'm going to need a pipette for this one... :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
We're not lazy....we just work hard so that we can order out all the time ;) (Although I've never seen 78ml of basil leaves, maybe I've seen a handful or a few grams.)
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...and I've just been to a recipe site that realized I'm in Europe, so it is giving me metric measures. Unfortunately, it's just used a fixed conversion from the US oddities and is suggesting I need:
78.07 ml basil leaves
2.46 ml soya sauce
14.79 ml fish sauce
...I'm going to need a pipette for this one... :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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Do you want to be the one to tell the French that? :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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Do you want to be the one to tell the French that? :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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...and I've just been to a recipe site that realized I'm in Europe, so it is giving me metric measures. Unfortunately, it's just used a fixed conversion from the US oddities and is suggesting I need:
78.07 ml basil leaves
2.46 ml soya sauce
14.79 ml fish sauce
...I'm going to need a pipette for this one... :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
OK, half a teaspoon of soya sauce, and half an ounce of fish sauce, but's the US measurement for basil leaves?
Truth, James
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OK, half a teaspoon of soya sauce, and half an ounce of fish sauce, but's the US measurement for basil leaves?
Truth, James
About 1/3rd of a cup, I think. Or a handful if you've got large hands.
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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OriginalGriff wrote:
ml
Could have been worse, could have been measured in "cups".
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I'd be happy to tell them. I don't think they're good cooks. I think they're good at marketing, hype, and over-charging for snails - is what I think they're good at.
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...and I've just been to a recipe site that realized I'm in Europe, so it is giving me metric measures. Unfortunately, it's just used a fixed conversion from the US oddities and is suggesting I need:
78.07 ml basil leaves
2.46 ml soya sauce
14.79 ml fish sauce
...I'm going to need a pipette for this one... :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
Mmmmmmmm, fish sauce.
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...and I've just been to a recipe site that realized I'm in Europe, so it is giving me metric measures. Unfortunately, it's just used a fixed conversion from the US oddities and is suggesting I need:
78.07 ml basil leaves
2.46 ml soya sauce
14.79 ml fish sauce
...I'm going to need a pipette for this one... :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
I love lazy-constructive programmers! There is a bit different between lazy programmer and lazy-constructive programmer. First one does not want to do his job. Second one want to do the job: 1) as quick as it's possible, 2) as painless as it's possible, 3) as best as He can do it (never wants to do the things twice!) I can proudly say: i'm lazy-constructive programmer ;)
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I love lazy-constructive programmers! There is a bit different between lazy programmer and lazy-constructive programmer. First one does not want to do his job. Second one want to do the job: 1) as quick as it's possible, 2) as painless as it's possible, 3) as best as He can do it (never wants to do the things twice!) I can proudly say: i'm lazy-constructive programmer ;)
I'd say the same for me, except I'm less concerned about "as quick as possible" and more concerned with "don't want to have to fix it - so get it right before it goes out" And it mostly works: a quick check of my current app: First released 10th Feb 2014. 15 revisions since 80 modifications 13 internal changes (neither bug fixes or mods, they don't affect use: terminology changes, additional documentation files, reorganised folder structures) 24 bug fixes. I'm happy with that, though the bug fix count is a bit high (mostly trivial spelling mistakes though)
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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I'd say the same for me, except I'm less concerned about "as quick as possible" and more concerned with "don't want to have to fix it - so get it right before it goes out" And it mostly works: a quick check of my current app: First released 10th Feb 2014. 15 revisions since 80 modifications 13 internal changes (neither bug fixes or mods, they don't affect use: terminology changes, additional documentation files, reorganised folder structures) 24 bug fixes. I'm happy with that, though the bug fix count is a bit high (mostly trivial spelling mistakes though)
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
On the other site... 24 bugs per 80 modifications it's 0.3 bug per modification. I'd like to say: it's acceptable ;)
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...and I've just been to a recipe site that realized I'm in Europe, so it is giving me metric measures. Unfortunately, it's just used a fixed conversion from the US oddities and is suggesting I need:
78.07 ml basil leaves
2.46 ml soya sauce
14.79 ml fish sauce
...I'm going to need a pipette for this one... :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
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...and I've just been to a recipe site that realized I'm in Europe, so it is giving me metric measures. Unfortunately, it's just used a fixed conversion from the US oddities and is suggesting I need:
78.07 ml basil leaves
2.46 ml soya sauce
14.79 ml fish sauce
...I'm going to need a pipette for this one... :laugh:
Those who fail to learn history are doomed to repeat it. --- George Santayana (December 16, 1863 – September 26, 1952) Those who fail to clear history are doomed to explain it. --- OriginalGriff (February 24, 1959 – ∞)
Well it goes both ways. I once followed an American recipe for pumpkin pie, which called for 1 tablespoon of molasses. I did think that was rather a lot at the time, but I went ahead anyway, and the result, predictably, was completely inedible. Only later did I discover that a) Our tablespoons are roughly twice as big as American ones, and b) Molasses in America means a sweet syrup, rather similar to our Golden Syrup, not the bitter black stuff we use here as a flavouring for savoury things (usually teaspoons worth, not table spoons). Try encoding that sort of variation in your cooking program!!
