Great stuff, I only got to watch it now. And the drip coffee tip of not leaving the machine on to burn coffee is helpful.

I haven't seen a graphics thing with such a visible upside for a long time. I've been aware of the importance of subpixel details in typography, but hadn't connected the details with 3D graphics before.

Great! Hit me back if you succeed.

They make me feel that I really ought to buy a textbook on music theory and just give it a go, which is distressing in that I also don't want to work and thus I must distract myself from the thought.

my favs are the ones where he gives feedback to people. You rarely get to hear music that's genuinely work in progress, and I dig it.

The best ones were Ben, David Bruce and Tantacrul imho. Why rank? IDK, I just did so.

Since I am such a Braydehn, I'd like to complain about the common advice of "just being yourself, bro". The problem is that while I completely agree with the message, it appears to be basically useless in relaying the insight to those who need it. Since I am suspicious of help that actually doesn't help, I am suspicious of that advice giving as well. People have lots of reasons why they aren't comfortable being themselves and it's weird to me why the advice givers seem so satisfied with themselves..

The risks, so far, seem miniscule - fatality rate of 0.2% is a likely overestimate for my age group due to undercounting of mild cases, if I have indeed contracted the virus.

My idea of comfort food is that it can be carby, fatty or carby and fatty and seemingly there's no real "sweet point" for fat-to-carbs ratio that seems obvious to me. A tasteful amount of salt is an improvement to most meals, indeed.

Carbs are delicious and I don't get people who indulgence is all about fats or sumthing.

P.S. One last thing - that communism thing is a red herring. Socialism is not communism and Sanders is not working to bring forth communism.

Honestly I find most food documentaries to be insufferable. I've never seen a popular one that genuinely takes the Columbian exchange, economic conditions or religion seriously as influences on cuisine, despite these three being perhaps the three biggest influences on modern day cuisines. It's often bullshit on how food was better in some preindustrial or even prehistorical time (just no), authenticity worship, "scientific" explanations or healthism.

i got genuinely angry because it was talking about how standard olive oil sucks and you should be getting olive oil made from olives that were personally caressed by italians when like... i just want to make the food taste good?

I like good olive oil, but I also buy refined olive oil on purpose. Sometimes all that a dish needs is the fat composition of olive oil to soak flavor from aromatic vegetables and spices and the neutral flavor of the oil itself is no great hindrance. This is great for good enough cooking.