Yay Schlieren! (and *NO*, I didn't have to resort to the asterisk to decipher)
Love the food enjoyment decay curve, especially K approaching infinity for certain kinds of pasta (and in the last line, isn't n that can be negative?)
Thanks! Whoa-Starbucks may buy out Peets? I know some folks in who were probably mightily distressed to hear that, for fear of Starbucks disrupting their supply line of raw coffee beans.
I discuss plantar warts all the time, but people say the word out loud to me. I don't read it very often, which makes it easy to ignore the 's' and the capitalization issues. What really gets me is when someone comes in saying he is having problems with his 'prostrate'.
Heh-heh-I've heard people talk about their "prostrate exam," too; in that context, it could be at least partially accurate, depending on the examiner's preferred position.
Oh, a homemade ragout isn't pretentious-especially if you pronounce it "rag-out." But I've never seen the word in a restaurant that wasn't fancy-schmancy. Also, some of the most pretentious food in a fancy-schmancy restaurant is the easiest to prepare (wine, as an extreme example).
Sort of; by "pretentious," I meant using fancy words to imply distinction that justifies the high prices, which may not be merited.
I'd say that a steak is exceedingly difficult to prepare to the satisfaction of a true connoisseur. On the other hand, I don't have the culinary experience to appreciate the difference between a steak that costs $20 and $120; nor would I want it. The most tender steak I've ever had was served at the fanciest restaurant I've ever eaten in (on Waikiki); my knife sliced through it like a light saber. But it was far from the most enjoyable steak I've ever eaten!
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Love the food enjoyment decay curve, especially K approaching infinity for certain kinds of pasta (and in the last line, isn't n that can be negative?)
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n indexes the iterations of leftovers; n = 0 is the original meal.
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I'd say that a steak is exceedingly difficult to prepare to the satisfaction of a true connoisseur. On the other hand, I don't have the culinary experience to appreciate the difference between a steak that costs $20 and $120; nor would I want it. The most tender steak I've ever had was served at the fanciest restaurant I've ever eaten in (on Waikiki); my knife sliced through it like a light saber. But it was far from the most enjoyable steak I've ever eaten!
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