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Official BBO Hijacked Thread Thread No, it's not about that

#1141 User is offline   jjbrr 

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Posted 2010-March-29, 12:26

gwnn, on Mar 29 2010, 01:21 PM, said:

how did you make that stat?

may we order some other stats from jjbrr?

three things I always wanted to know were

-Posts/Topics ratio for posters
-Reads/Replies ratio for threads
-Intelligent/Stupid posts ratio for posters or threads.

Would you believe me if I told you I counted?

No you may not.

-That's doable, but it would require a time frame and a list of posters. I don't intend to do it.
-That should be easy. Do it yourself imo.
-The denominator in my intelligent/stupid post count is remarkably high.
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#1142 User is offline   gwnn 

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Posted 2010-March-29, 12:30

ok :P

in related news, I finally beat the machine at Reversi at "Impossible" (opensuse game).
... and I can prove it with my usual, flawless logic.
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#1143 User is offline   jjbrr 

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Posted 2010-March-29, 12:32

Actually the stat I posted is available just by clicking the number under "Replies" in the subforum list thing.

Posts/topics ratio could be done by looking at this number for all threads started (I assume manually one by one) and keeping track of whatever poster you're interested in (or making a spreadsheet for all of them). Probably not too hard, come to think of it.
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#1144 User is offline   Aberlour10 

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Posted 2010-March-29, 12:39

- Serious / non-serious postings ratio in this thread = aprox 1:150 B)
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#1145 User is offline   Aberlour10 

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Posted 2010-March-30, 04:43

Celebrating Slowhand's 65th birthday :)

http://www.youtube.c...h?v=5ZBeerUD-zc
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#1146 User is offline   y66 

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Posted 2010-March-30, 07:27

From Time To Start Taking The Internet Seriously by David Gelernter:

Quote

29. Nowness is one of the most important cultural phenomena of the modern age: the western world's attention shifted gradually from the deep but narrow domain of one family or village and its history to the (broader but shallower) domains of the larger community, the nation, the world. The cult of celebrity, the importance of opinion polls, the decline in the teaching and learning of history, the uniformity of opinions and attitudes in academia and other educated elites — they are all part of one phenomenon. Nowness ignores all other moments but this. In the ultimate Internet culture, flooded in nowness like a piazza flooded in sea water, drenched in a tropical downpour of nowness, everyone talks alike, dresses alike, thinks alike.

30. As I wrote at the start of this piece, no moment in technology history has ever been more exciting or dangerous than "now." As we learn more about now, we know less about then. The Internet increases the supply of information hugely, but the capacity of the human mind not at all.  (Some scientists talk about artificially increasing the power of minds and memories — but then they are no longer talking about human beings. They are discussing some new species we know nothing about. And in this field, we would be fools to doubt our own ignorance.)  The effect of nowness resembles the effect of light pollution in large cities, which makes it impossible to see the stars. A flood of information about the present shuts out the past.

31. But — the Internet could be the most powerful device ever invented for understanding the past, and the texture of time.  Once we understand the inherent bias in an instrument, we can correct it.

...

33. Anyone who has ever looked through a telescope at the moon close-up has seen it drift out of sight as the earth slowly spins. In the future, the Cybersphere will drift too: if you have investigated one topic long enough for your attention to grow slack and your mind to wander, the Net will respond by letting itself drift slowly into new topics, new domain: not ones with obvious connections to the topic you've been studying; new topics that have deep emotional connections to the previous ones, connections that will no doubt make sense only to you.

34. The Internet today is, after all, a machine for reinforcing our prejudices. The wider the selection of information, the more finicky we can be about choosing just what we like and ignoring the rest. On the Net we have the satisfaction of reading only opinions we already agree with, only facts (or alleged facts) we already know. You might read ten stories about ten different topics in a traditional newspaper; on the net, many people spend that same amount of time reading ten stories about the same topic. But again, once we understand the inherent bias in an instrument, we can correct it. One of the hardest, most fascinating problems of this cyber-century is how to add "drift" to the net, so that your view sometimes wanders (as your mind wanders when you're tired) into places you hadn't planned to go. Touching the machine brings the original topic back. We need help overcoming rationality sometimes, and allowing our thoughts to wander and metamorphose as they do in sleep.

This guy is amazing. Not only did he anticipate the Internet. Seems he also anticipated this thread.
If you lose all hope, you can always find it again -- Richard Ford in The Sportswriter
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#1147 User is offline   Aberlour10 

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Posted 2010-March-30, 07:44

I dont understand what's the problem. Forums like this one are so strictly regulated, you have to be always on topic, stay in your own skill-class (bridge) etc etc..

This is the only completely-free-style-thread with a lot of fun, nonsense, strange humor..whatever...
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#1148 User is offline   jjbrr 

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Posted 2010-March-30, 08:49

I don't like artichokes at all.


Not even a little.
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#1149 User is offline   jjbrr 

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Posted 2010-March-30, 09:12

Nor brussel sprouts.
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#1150 User is offline   kfay 

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Posted 2010-March-30, 09:44

Total opposite here. Used to not like sprouts but as you get older....
Artichoke on Christmas Eve and lobster tail is pretty good though. Family tradition. You can dip your lobster and artichoke in the same butter sauce! And artichoke hearts in salad/on pizza? Come on, dude! So money.

Helpful hint: try it in a salad(ish)!

Chopped and Sauteed Brussels Sprouts
Serves 4

4 cups Brussels sprouts, base removed and thinly sliced (think, chiffonade)
1 tablespoon extra virgin olive oil
1 Roma tomato, diced
1 1⁄2 teaspoons kosher salt
1⁄4 teaspoon freshly ground black pepper
2–3 tablespoons Fresh Herb Butter (you can make your own! put butter, parsley, garlic, thyme, chive, oregano in the food processor)


1 Prepare ice bath and set aside.
2 Bring pot of salted water to a boil and blanch
Brussels sprouts for about 1 minute.
3 Quickly strain Brussels sprouts and place in ice
bath to shock.
4 When Brussels sprouts are completely cooled,
strain again and dry well on towels.
5 Sauté Brussels sprouts and tomatoes briefly with
a small amount of olive oil in large sauté pan over
medium-high heat.
6 Add Fresh Herb Butter and stir to combine until
just melted but still creamy. Season with kosher
salt and freshly ground black pepper and remove
quickly from heat.


But I also enjoy them just steamed with some butter + SAP, or maybe a little bit of lemon.
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#1151 User is offline   jjbrr 

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Posted 2010-March-30, 09:59

kfay, on Mar 30 2010, 10:44 AM, said:

Total opposite here. Used to not like sprouts but as you get older....
Artichoke on Christmas Eve and lobster tail is pretty good though. Family tradition. You can dip your lobster and artichoke in the same butter sauce! And artichoke hearts in salad/on pizza? Come on, dude! So money.

Helpful hint: try it in a salad(ish)!

Chopped and Sauteed Brussels Sprouts
Serves 4

1/2 lb Bacon, diced
4 cups Brussels sprouts, base removed and thinly sliced (think, chiffonade)
1 tablespoon extra virgin olive oil
1 Roma tomato, diced
1 1⁄2 teaspoons kosher salt
1⁄4 teaspoon freshly ground black pepper
2–3 tablespoons Fresh Herb Butter (you can make your own! put butter, parsley, garlic, thyme, chive, oregano in the food processor)


Fry bacon in skillet until crispy; drain on paper towels and set aside.
1 Prepare ice bath and set aside.
2 Bring pot of salted water to a boil and blanch
Brussels sprouts for about 1 minute.
3 Quickly strain Brussels sprouts and place in ice
bath to shock.
4 When Brussels sprouts are completely cooled,
strain again and dry well on towels.
5 Sauté Brussels sprouts and tomatoes briefly with
a small amount of olive oil in large sauté pan over
medium-high heat.
6 Add Fresh Herb Butter and stir to combine until
just melted but still creamy. Season with kosher
salt and freshly ground black pepper and remove
quickly from heat.
Sprinkle with bacon crumbles

But I also enjoy them just steamed with some butter + SAP, or maybe a little bit of lemon and bacon.

Fixed it.
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#1152 User is offline   kfay 

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Posted 2010-March-30, 11:34

Honestly....

that sounds like a pretty good fix
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#1153 User is offline   Al_U_Card 

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Posted 2010-March-30, 11:37

The presence of that "taste" gene makes all the difference. Those with it find all members of the kale family too bitter and disagreeable to enjoy. Those of us without, can and do.

When preparing the sprouts, cut off as much of the stem as possible and then cross slice it (like an "X") underneath. Place the sprouts standing up in the cooking liquid (broth or at least water with some chicken bouillon cube in it) just to cover the stem part. Cook on medium heat until tender.

The broth enters the sprout, flavouring it and removing a lot of the bitterness.

(I suppose that they could be wrapped in bacon, as well.... :) )
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#1154 User is offline   jjbrr 

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Posted 2010-March-30, 11:55

Al_U_Card, on Mar 30 2010, 12:37 PM, said:

The presence of that "taste" gene makes all the difference. Those with it find all members of the kale family too bitter and disagreeable to enjoy. Those of us without, can and do.

When preparing the sprouts, cut off as much of the stem as possible and then cross slice it (like an "X") underneath. Place the sprouts standing up in the cooking liquid (broth or at least water with some chicken bouillon cube in it) just to cover the stem part. Cook on medium heat until tender.

The broth enters the sprout, flavouring it and removing a lot of the bitterness.

(I suppose that they could be wrapped in bacon, as well.... :) )

I also don't like olives nor tahini, so I think we can safely say bitter is not better for me.
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#1155 User is offline   Aberlour10 

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Posted 2010-March-30, 11:58

jjbrr, on Mar 30 2010, 09:49 AM, said:

I don't like artichokes at all.


Not even a little.

OK. But what about Pierogi z boczkiem :) ?

Posted Image
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#1156 User is offline   jjbrr 

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Posted 2010-March-30, 12:00

That looks delicious.

I also have an aversion to LOTS of capers though. You can keep those.
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#1157 User is offline   jjbrr 

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Posted 2010-March-30, 12:00

So Red Sox gonna win it all this year?
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#1158 User is offline   Aberlour10 

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Posted 2010-March-30, 12:09

Every winner is OK for me if its not the FC Bayern München.


I hope MU kicks their xxx tonight :)
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#1159 User is offline   gwnn 

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Posted 2010-March-30, 12:10

I always thought anti-fans are evil and childish but this year all I want is Barca to lose the CL. :) the cognitive dissonance is deafening.
... and I can prove it with my usual, flawless logic.
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#1160 User is offline   gwnn 

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Posted 2010-March-30, 14:23

ricky martin is gay (not that there's anything wrong about it)
... and I can prove it with my usual, flawless logic.
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