Which are sometimes as or more important than answers, but it does tend to reveal that it’s “turtles all the way down”

Just one more collider bro, one more I swear. And we’ll know everything.

Colectivo from Milwaukee. Best prices for really well sourced coffee. They are really a 3rd wave roaster with a starbucks-like cafe setup that allows them to sell much cheaper than others even though they are still sourcing really great single origins and small session roasting. I’ve tried em all and Colectivo takes the price:quality ratio hands down.

Their Brazil is super chocolatey and not bitter at all for folks who don’t necessarily love coffee, but people who really do will still find interesting notes and appreciate how well it’s roasted. a bit of acidity but no bitterness, full body but subtle notes, total crowd pleaser.

It could be that the people’s typing (and therefore the training data) includes so many different unique movements that an “average” of all of them doesn’t actually look like any real person’s individual typing pattern. Sorta how some one-size-fits-all designs don’t fit any one person perfectly.

Imagine what the best one could do

Ah yes. Characterizing an entire population by the acts of the most extreme. Always accurate.

“Canadians aren’t saints. They’re a conquesting and genocidal people who wiped out an entire population of natives and continue to marginalize those who are left.” And going by your argument, this means we shouldn’t feel too bad if any of them get assassinated?

Exactly, it’s definitely a shortcoming of a lot of recipes and cooking shows. Like just in case I do have agar agar, I’d love to hear how to use it in the given recipe, but many more people probably want to hear that ~and then~ their other more common options, as well as how those compare to the more professional technique/ingredients. They do the same thing with materials, too. Like “traditionally this is made in a round bottom wok, but we get great results with this type of pan that you’re more likely to have/know how to use.” Sending huge luck for ya, and looking forward to checking out your videos when you start!

America’s Test Kitchen does some really great stuff for both beginner and experienced cooks, namely presenting one method/recipe after testing a number of alternatives, and including the reasons why they prefer the method/recipe they settled on. “Many people also do it this way, and here’s how that turns out and why I prefer the method shown.” Or “Here’s what happens if you add more butter, and this is what it looks like if you add more eggs/use an egg substitute etc.” They get into the chemistry/science of why the chosen method is best or why an easier method can work as well as a more traditional one, and you feel like you learn both the how of cooking something and the why behind a specific recipe, which makes it a lot easier to understand and follow. A final benefit is that it can make a lot of recipes more approachable for a home cool with things like “in professional kitchens, they will use XYZ in order to ZYX. If you don’t have access to XYZ, YYY ingredient has a similar effect and is more common in home kitchens…”