@rumtscho some do, there is a huge variety in software

If there is a planning queue, we admins can have the overview of what is going to happen

but for all of <10 authors, I doubt the effort in coordination, even with complete shit tools would be that bad. We'll see, I suppose.

I just think that, given the fact that getting enough contributions will almost certainly be the biggest effort, it's good to keep good track of the plan :)

@Jefromi correct

Well, "more contributors than I can keep track of in my head" definitely goes under "problems I'd like to have"

But maybe the schedule can be something the admins maintain in a format convenient for planning

@derobert Contributions, not contributors.

@Jefromi still a problem I'd like to have

While the contributors declare intent in a format convenient for them - which is probably the meta question

Bah, and the point is, gaps in the schedule are part of what you're keeping track of by being organized.

As we expect contributors to have low motivation, we shouldn't erect usability barriers to writing a post

I said I'd be willing to do the administrative work. And that includes keeping track of a question on meta, pulling it into whatever format is needed for scheduling, etc.

Of course, I'd like to take care of gaps in the schedule by having lead time.

The requirement to sign up for a google spreadsheet (possibly exposing an email address or having to create and maintain a throwaway address) and then not being sure if they have to fill all columns, etc is probably not so good for our authors.

yeah

Answering a question on meta is no-effort

And until it gets to be too much administrative effort to track it, I support no-effort

yes I meant spreadsheet for editors/admins

Okay, I'm ready for baking. The crust has been in the fridge for about 15 minutes.

because they're the people who need to say, okay, there's a gap, no one's writing a post for 3 weeks from now

So if we need the same information for two different purposes, we shouldn't try to represent it in one tool half-suited to both. We should make two different tools, even if this means dealing with redundancy.

@rum so, whats the blog status?

@Jefromi yes, I agree that this can be useful. But it can exist separately from the meta question.

@rfusca we're in line to get one, once SE gets some technical issues fixed

@derobert cool

@rfusca IT WILL HAPPEN! sparkles happiness

@rumtscho Yup yup, don't deny that.

anyway got to run!

Hi & Bye.

@derobert sweet :) chat.stackexchange.com/transcript/16?m=4110813#4110813 ;)

@rfusca what kind of administration tools do blogoverflow admins have?

@rumtscho I think its WordPress

@rumtscho its just a standard wordpress

Is there some kind of tool to plan future posts?

I've never worked with wordpress.

I think you can schedule posts in Wordpress

that is, once they're written

people submit articles, but they have to approved by an editor and the editor can schedule when they're released

but as far as just a 'planning tool' - not really

you mean, more like publication at a set date?

@rumtscho ya

yes

Since we're not doing time-sensitive posts for the most part (if it all), we can just write in advance.

The holiday posts will be time sensitive

E.g., @rfusca can do his pressure cooker steam injector post, put it in the queue, and then it sits there until the editors decide to post it

Okay I can't hold out any longer.

It's going into the oven.

@rumtscho not really. I can write a Christmas post today.

@derobert depends on what you want to have in your Christmas post

I wrote a Christmas post which describes a Christmas market

This is only possible when there is a Christmas market happening, obviously

@rumtscho Sure. That is more time sensitive.

@rumtscho but most of what we're doing isn't current events coverage

you guys are so funny about this

And most people who want to describe a specific holiday dish won't prepare the dish two months in advance for a blog post, and then again for their celebration

They will cook it in the week before the holiday, document the cooking, write the post and it will have to be published quickly

So, the point is, we have a bunch of posts that can run basically whenever. They are sitting in a queue, ready to go. And then if you have a whole in the publication schedule, you run one of those.

'blog in the queue' lol - thats a problem we're not going to have

@derobert Yes, it can be done this way. If we get enough posts.

Having an article or two ready to go is what you do if you want to make sure you don't miss a publication date.

I expect that nobody will write before an editor tells them "we need something for publishing on the 17th, can you deliver this one on the 14th?"

@rumtscho Well, I will.

I mean, I plan to just start working on something this weekend. Possibly the bread thing.

@derobert I think that me, you and Jefromi feel responsible for meeting a publication frequency. Nobody else does.

Well, then the three of us will have articles sitting in the queue.

At the beginning, it is feasible that everybody will write one thing by themselves.

After that, we will have to ask people to write.

@derobert If we publish these without prodding the others at the same time, we will have no articles after three dates, unless we start writing ourselves again.

I think we will need some way of prodding. Telling the people "hey, we are running low on material, who wanted to provide a post?"

That's true—we probably will. E.g., once we have a blog going, I'll do things like comment on some of the good answers that come in, suggesting they turn it into a blog post

And I'm sure we'll bug each other in #TheFryingPan to write things

We're only trying to come up with two posts per month, thankfully.

If you look at the call for participants, it seems we should be able to do twice that, easily

@rumtscho like for example, that not constructive question (about temperature vs. heat setting on a stove) from earlier, once we have a blog up, we could probably invite that person to write an op-ed for the blog.

And maybe we could convince @Joe to write up his workshop catering experience once it happens.

I would be weary to invite the guy from the heat post

I am not sure he had a very deep opinion himself

Maybe he just wanted to know if it will be good, without thinking of all the implications.

In fact, the temperature stuff doesn't really matter.

We have even answers about that.

There is some kernel of truth in that. Like, for example, a commercial deep fryer regulates temperature.

First, food on a plate gets to different temperatures at the same setting

It doesn't just run at a constant BTU output

Because the plate pumps out the same energy at a setting, and the mass and shape of pot+food determines the temperature

A sensor below the plate can't determine the final temperature of the pot

But that was his point. If you could determine the temperature of the pot, that'd be better than just setting it to x BTU

I mean, a hypothetical cooking system that could hold my frying pan at 400°F would be nice.

@derobert I doubt that the sensor can determine the temperature of the pot.

@derobert You have one, only not in this range. You paid something like 500 usd for it.

I don't see constant-temp setups coming to stoves soon

Mine was less than $500. It was under $300, once you consider the other stuff it came with.

They would require a sensor inside the pot, to be accurate.

You could do that. And if they guy wants to write that is the future, as long as its interesting...

It is probably possible to construct it, but I doubt that many customers will want it.

To them, it would look like too much hassle.

Also, keep in mind, my $300 one holds within 1°C, typically 0.5°C.

Remember, we have a whole continent for which measuring by weight is too much hassle.

Not too much hassle. Just not tradition.

my parents consider it a hassle

A sensor to dip in their pot? Cables everywhere? They have to keep them clean? No, thanks.

@derobert I have spoken to people who think it is a hassle.

They really declare that measuring by volume is "easy" and by scale is "complicated"

It doesn't count unless they've tried it.

I got my mom to try it, and she didn't find it a hassle anymore. Especially when it leads to much less to clean up afterwards

i really need to finish assembling my sous vide cooking into a final product. its still a mess of cables

@derobert my wife is the same

@rfusca Your wife is a mess of cables?

Oh sorry- didn't follow the conversation.

@Sobachatina mostly, yes

@rumtscho That'd be a terrible design. But not a needed one. E.g., you could put a resistive sensor in the pot, then split the bottom of the pot into two rings (one inside the other). Connect one lead to each ring. Now, no wires needed.

... you just have contacts on the stove, integrated with the burner.

People don't start missing features which they haven't tried. Marketeers don't build features people don't miss, unless they sound cool. Knowing the exact temperature of your pot only sounds cool to a small number of people in this world.

@derobert you mean that it will require a special pot to run?

One which people will be afraid to put in the dishwasher, because it contains electronics?

@rumtscho well, you wanted a sensor in the pot, so yes.

@rumtscho build it better. It contains a resistor. That doesn't have to be fragile.

The people who buy the top line ranges probably also invest in certain pots

@rfusca Was your pork tragedy at home or at your meeting?

They won't be happy to learn that their cool new stove feature doesn't work with their fancy pots.

@derobert No, I wanted a sensor connected to the stove, which gets dipped in the pot. In any pot which happens to be on the stove.

@rumtscho well, you could do that too, I suppose. I mean, people used to pay for having one of those in their microwave oven.

... and I think still do

@derobert Didn't know this.

@rumtscho You could build a stove with a thermal imaging camera on the front. It could track the temperature of the exterior of the pot and the air over time. That info combined with the data of how much energy was pumped into the pot would let you estimate the temp inside the pot.

So $1000 premium for the stove. A toy for the super rich. Who also cook at home....

@Sobachatina Now we have our embedded specialist speaking. Nice.

But anyway, I'm playing devils advocate. The point is, he could write an op-ed arguing that's the future. Maybe it is, maybe it isn't. You don't decide to publish or not an op-ed column because you agree with it, but rather because its interesting.

@Sobachatina They don't have to cook.

That's true- it would just be a way of displaying wealth.

And in that case it wouldn't even have to work well- just have a display of the thermal imaging and good marketing.

So like all Apple products.

@Sobachatina it doesn't have to be this expensive either, once it goes into mass production.

@Sobachatina Hmmm, why'd it cost $1k? Seems like you could do better. I mean, I can get an IR thermometer for $30, and you don't need much resolution.... Or was $1k including substantial markup?

I mean, how expensive would a system with the capabilities of a Kinect have been, 10 years ago? Or even 5 years?

@derobert I was just making up numbers.

@rumtscho I think the complexity of Kinect is almost entirely software...

@derobert I don't know - I have no idea how expensive the Kinect-comparable sensors are.

The system @Sobachatina proposes should probably have to be fairly accurate, because it is making a guess based on its measurements. If it already has an error in the measurements, the guess gets even less reliable. Accurate sensors are expensive.

@rumtscho ifixit.com/Teardown/Microsoft-Kinect-Teardown/4066/1 ... pretty darn cheap

@Sobachatina at home, on the way out the door :(

@rfusca We just bought a crock pot with a latch on lid to prevent this very thing.

@rfusca pork tragedy?

Somebody fed you bacon?

we had some more, but I still wasted 75% of what smoked for so long

@Sobachatina ya,I shoulda done that, but I just had it in a disposable aluminum pan

smoked pulled pork shoulder

for my church small group last night

I would scoop up all parts which didn't touch the floor directly, and eat them.

I would eat them all.

You really won't get any scary disease from eating from a moderately clean floor.

But it is a tragedy, to be sure.

@Cerberus I wouldn't trust that

@rumtscho i won't do that to other people, myself sure

@rumtscho Trust me.

@Cerberus we have a dog that sheds, and thats about 1 ft in front of the front door - its a high traffic area

But it looks clean!

Even if you didn't have your own dog

Tenia eggs are not visible with the naked eye

Really, science is quite clear about this, I believe: modern Western hygiene is wildly exaggerated in many cases.

@rfusca I'll bet that was a happy dog.

I even eat stuff from the street, if it's all dry.

And I am perfectly healthy.

It's also good to let children eat sand when they want to (they do that at a certain age).

Dogs poop on the outside. Somebody can step in it, then try to brush his shoesole on the pavement or grass. There will be some rest on the sole. Not enough to stink, but enough to contain thousands of tenia eggs.

@Sobachatina indeed

@Cerberus thats just insane

@rumtscho You would get a tiny number inside of you at worst, and the chances of getting infected would be next to zero.

@rfusca And yet I do it, and I know others who do.

@Cerberus No, they are next to 100%

@rfusca Keep in mind, he's some mythical creature.

And I am generally clean and fresh, I can't stand people or things that smell.

@derobert true

@rfusca and you're a citrus, don't you eat things out of the ground all the time?

If you eat a few hundred bacteria, chances are you won't get sick

There's unsafe and there's gross.

With parasites, it is a different matter

I wouldn't be afraid of getting sick from eating something that touched the floor.

I would be afraid of being sick when I get a mouth full of dog hair.

A single egg can create a colony in your guts