On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
Coevolution and the bad take machine An Article by David R. MacIver notebook.drmaciver.com So when you have a bad take machine, you get the following processes: They make a bad take. People are outraged and talk about it. The bad take machine likes it and does more of that behaviour in future. If, on the other hand, they make a take and nobody cares, they do not get reward and the behaviour is selected against. The behaviours drove the spread of the outrage replicator, and the outrage replicator provides the selection mechanism for the behaviours. Thus, via the spread of our outrage on Twitter, we have operant conditioned the bad take machine into producing worse takes. Which is to say, it's bad on purpose to make you replicate it. How to write a high-engagement tweetA bad tweet is like a deepfake of an idea mediaanger