The Frying Pan - 2017-01-19

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12:08 AM

@rumtscho The whole point is we don't want a tome, we want a concise summary to direct people (possibly with more reading for if they really care about detail).

12:28 AM

Stephie's answer is actually pretty good:

14

A: Is it true cooked food cannot be left in room temperature for longer than 4 hours?

The food safety guidelines are based on scientific & mathematical calculations along the lines of: Given an initial bacteria count of X they will under the given conditions mulitply to a number of Y amd have produced Z [unit] of toxins. Now what to do with these values? We use them like seat ...

And yours is pretty good, maybe just with a little more digression:

58

A: Will spoiled food always make you sick?

What most people don't get when it comes to food safety: Spoiled food has a chance of making you sick. When food is visibly spoiled, it has large bacterial colonies growing in it. This means that it has been exposed to conditions which were promoting bacterial growth. Anything which was present...

so I'm just aiming for something like the union of those two, with emphasis on organization to make it easy to read, and easy to get the really important point from the first couple sentences.

1:14 AM

I'm also slightly interested in the idea of a food safety FAQ index question.

e.g. link to "what is 'unsafe'/why doesn't everyone get sick", "can I cook it to make it safe", "how long can I leave it out"

I know there was some effort on the tag wiki, and that sounds nice in principle, but in practice no one's ever gonna find that from google and read it.

8 hours later…

9:02 AM

o/

Hi hon

hello trouble

how you doing?

@ElendilTheTall Crap... brb

Journeyman Geek

Oo

o/

@Jolenealaska, your avatar is "generic" again, at least for me.

9:14 AM

bears for me

hey Stephalina

Journeyman Geek

Looks like the same one she's always had for me

@ElendilTheTall feel ok again?

just about compos mentis

thank you :)

Oh, then it's just my phone being "creative".

Phew, I'm sitting in a discussion with 14 engineers. I know three names. Oh, four, I just remembered.

it's Germany

they'll be Hans, Georg, Horst, Fritz, Joachim...

Helmut...

Heinrich

9:23 AM

No Hans, no Georg, none of your listed names...

I'll be learning acronym translations this weekend. And SW architecture.

I hate those three-letter acronyms!

damn it

obviously you work at a very forward thinking, stereotype-bucking place ;)

it's only an acronym if it spells a word

Whatever. Some do. "TOFU".

(no idea what it means)

Did I mention that I got a 2nd team yesterday?

Text Over, Fullpost Under?

Isn't that an e-mail/forum term?

Not in a car!

need coffee

Totally and Obviously Fucked Up?

I imagine they use that quite a lot at Citroen/Renault/Peugeot

9:36 AM

last time I worked for a PSA project was 12 years ago.

But if you wait a bit to order your Land Rover, I might have been involved.

I still haven't chosen the cows they're going to use for the leather, don't worry

^_^

4 hours later…

1:15 PM

@Shog9 Oh, I don't know if it is wise to embark on such a project. If I do, it will be in large parts for my own gratification. I can see why it would be a useful resource to have for somebody writing a short explanation for our target audience, but since it does not exist yet, won't be directly usable for our current goal, and will take more time than I can afford in the next weeks, I don't think we can go that way.

3 hours later…

4:45 PM

@Shog9 It looks like shog escaped MSE chat. Quick, call animal control!

1 hour later…

6:10 PM

Shog shows up all over the place with helpful hints. I assume he's reading all chat all the time.

and that explains why he has no time for anything else

@Jefromi, @rumtscho, have you seen the two salty brownies questions from the same poster? I'm not sure what to think, it has a bit of a weird touch.

Not enough to flag, imho, but enough to wonder.

I didn't notice anything, are they new questions?

@Stephie looks like the first was "no sugar" and the second was "salted butter"

sounds like they're just a little prone to silly mistakes when baking, and flailing a bit?

@rumtscho cooking.stackexchange.com/users/53731/user53731

And both turn out salty? Geeee, after the first mess I'd have checked my containers.

6:15 PM

or teaspoons vs tablespoons of salt

Right.

So yeah, I agree it sounds like the problem is not "no sugar" or "salted butter".

da

w ofisa sym o6te

@rumtscho wrong chat? ^_^

indeed!

it is so late and I am still at work, opened a skype with my dad

6:22 PM

you can put numbers in words in bulgarian?

transliteration, I guess?

Yes, Bulgarian is written in Cyrillic, but I can't be bothered to switch keyboard layouts between accounts right now

@rumtscho tell him we said hello

and Cyrillic has 30 letters, so you can't map all Latin letters

but in Bulgarian, 6 happens to start with a 'sh' and 4 with a 'ch', so some people use those for the letters

also 4 looks a lot like a ch, ч

others use transliteration accordingly to the pronunciation of some foreign language

@rumtscho, why are you still at work? Deadline coming up? Decided to sleep in this morning?

sleep in

my father wishes you that your baked goods never burn, Stephie!

6:29 PM

Thanks! That's very nice!

Now that you mention it: I should probably start planning my "Einstand".

oh, that probably requires more preparation for you than the interview did :)

Step 1: Find out, who should be invited ;-)

More complicated than you think.

There's my department, my two scrum teams, the rest of those involved in the project, some other scrum masters and a few old collegues. And of course those groups overlap to some degree.

Help!

I trust you are good at corporate diplomacy.

Help?

Metaphorically speaking.

This sounds like a lot of cake.

@rumtscho networking is what I do best.

Did I mention that I got a second team to "master" yesterday?

6:46 PM

no, you did not

well, the "standard" number is 4 teams per full-time master, or so I've heard

if you are half-time, it seems ordinary

Not in this case, we are working not in mostly independent teams, but scaled agile. There's a lot of planning etc. on a higher level. Standard here would be two to three for full time master. Less during the setup phase.

But the two teams work on very similar topics and at the same position in the chain, so it should be possible.

7:41 PM

@rumtscho, to continue our discussion from a few days ago:

spiegel.de/fotostrecke/…

(@others: link to a German magazine)

8:29 PM

@Stephie hmm, doesn't sound too informative

they calculated averages on a Likert scale and ranked by them

that's very bad methodology

and without any further data, and with these tiny differences...

it looks like noise packaged as information

9:22 PM

Hmmm, has anyone received a replacement blade from Cuisinart? Or heard anything about when they might be arriving?

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Jan '1719

The Frying Pan

Sometimes hot, always heavy. (cooking.stackexchange.com)

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