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5:00 PM
Of course, the church thinks something else about him.
 
the @@ doesn't work for me
 
@hobodave Nope- doesn't work. It only shows me the names of people who have been in chat at some time.
I think.
 
then, no you can't :)
 
@hobodave superping is mods only
 
@Laura ah, it has a name!
apt
 
5:02 PM
Wow.
 
@Laura Feature request- how am I supposed to contact another user if they aren't a regular in chat?
I fear that if I asked this in Meta I would get a very long and well worded response about how that is not within the scope of a Q&A site and I should just join a forum on some other site.
 
@Sobachatina you're not. you're only supposed to be able to contact people who wish to be contacted (i.e., people who come into the chat room). that was a specific decision by the company because we're not a social network
you can propose a feature request, but i believe they've been [status-declined] every time
 
@Laura Yep.
 
may I ask what the reason is for contacting a particular user?
 
extortion
 
5:04 PM
Nothing important- I just found something that I thought would interest them.
 
I suppose you could create a chat room for the two of you, he will probably notice it.
 
@hobodave Extortion is beneath me. Blackmail on the other hand...
 
That's actually not a bad idea, @rumtscho
 
@Laura I know it's not your fault
 
@Laura Can a web site that is built exclusively from community content not be a social network? That seems like a naive goal.
 
5:09 PM
But sometimes I really want to send private messages or something.
Making a chatroom is a bit too much
For me at least :)
 
It seems to me like the regulars who have stuck with cooking have worked around the limitations of the site interface to create their own (underpowered) social network.
 
@Mien you can invite people to join you here, too, if they have a chat profile
 
hi @ElendilTheTall
 
@mien yo
@laura hello <waves>
 
@Laura Well that's the problem :)
 
5:10 PM
and if they really want to be contacted, they will probably have a link to a twitter or personal website or whatnot in their profile
 
hi @ElendilTheTall
 
@Sobachatina sobmeister
 
@Laura I don't mind being contacted, but I don't have Twitter or whatnot.
 
@ElendilTheTall hello! I need you to email me regarding your contest prize; it seems you don't have a real email address listed :P
 
So no link.
 
5:11 PM
@Laura Good thing he comes into chat then eh? :)
 
@rumtscho put your OKC profile :p
@Sobachatina haha
 
@laura Will do. I just use whatever e-mail address gives me the funkiest avatar. laura@stackexchange.com?
 
@Mien lol I get enough weird messages there as it is
 
yup
 
I imagine how it would feel if I started getting cooking-related messages there
or if I find a bf and tell him "sorry, but I insist on keeping my dating profile so I can get cooking messages"
 
5:13 PM
@Sobachatina Yes. Usually when the company needs to contact users (almost always to give them free stuff), we use the email address listed in the registration info. Most people use real email addresses, particularly the people who are regulars or active enough to be eligible for top user swag, contest prizes, etc. However, there are a few who prefer us to not have that info :P
 
'hello princes. Can u cook 4 me plx?'
:D
 
@laura e-mail winging its way across the Atlantic
 
That sounds still benign, even though a little bit annoying.
 
@ElendilTheTall any idea what you'll choose?
I wouldn't answer that myself
 
@mien depends if I have $50 or £50 to spend :D
 
5:14 PM
@ElendilTheTall received! must have a great big wingspan
 
@ElendilTheTall don't forget to look on amazon.com, my book was €60 on amazon.de and $47 on amazon.com
 
$50
 
I'm thinking shipping, that's the thing. I could get a lot more book using Amazon.co.uk than .com :)
 
I don't think you have to watch shipping costs.
Where do you post something that bugs you in the chat interface?
 
Laura said shipping is excluded. But for some reason, she let my book go to their office and sent it by a carrier instead of letting amazon ship it (which would probably have been cheaper)
 
5:17 PM
Some_thing_ or some_one_?
 
@Mien on meta
 
@rumtscho But it's not just the cooking chat I guess.
Or that doesn't matter?
 
@rfusca way, way back you mentioned a book on bread baking that was good, what was that?
 
@rumtscho It was cheaper to mail it in a flat-rate box through the US postal service than to pay Amazon's shipping...they also don't always let us ship to other countries from the .com site
 
@Mien I think it doesn't matter. You could go to MSO too if you feel like it, but I don't see the point.
 
5:19 PM
but yes, it excludes shipping costs
@Mien either/or. someone will see it either way
 
@Laura ah, I didn't know that. To me, it looked like they would have delivered to Germany, but maybe I got something wrong, I always order from .de.
 
@rumtscho yeah, it's kind of unclear. sometimes we don't find out until the final confirmation of the order :P
 
@rfusca was it The Bread Baker's Apprentice?
 
@ElendilTheTall if you want a bread book, that one is great, I have it too.
 
@ElendilTheTall that one is good, provided you are willing to wait two days for bread
 
5:22 PM
Lots of basics, good recipes, and some great prose at the beginning too.
 
@ElendilTheTall if you want your bread 5 minutes from now, well, go look at the 1-star reviews on Amazon :-P
 
@derobert you don't have to.
 
@derobert I'm a patient man when it comes to food
 
You can always let it rise quickly if you don't feel like waiting, just turn up the yeast amount and temperature.
 
@laura I take it it's just one book allowed, not 2 books up to the $50 value? :)
 
5:23 PM
@rumtscho yes, you can do that, but personally I prefer my bread to taste good :-)
 
@ElendilTheTall nope, you can do as many books as you'd like, provided the total cost is $50 or less
 
@derobert me too - I don't bake it often, but when I go to the trouble, I want it to be worth it.
 
Heh, I bake all the time. I just make sure to plan ahead to give it time
 
I don't even eat bread all the time, but if I want to, the bakeries here are decent.
 
I picked up another of Reinhart's books recently, haven't had a chance to read it yet:
Then I also have this one sitting on the shelf, still to read:
 
5:25 PM
@Laura Oh that's cool!
 
It is one of the few foods you can be sure to get in good quality anywhere in Germany.
 
@laura cool and the gang
 
@rumtscho Nice, there are some OK ones around here, I believe, but when I bake it myself, I can make any kind of crazy bread I desire (or think I desire, as the case sometimes turns out to be)
 
@derobert I still haven't implemented all things Reinhart recommends. Is the mister really so important?
And proofing on cloth, don't you end up with lots of wettish dough sticking to the cloth?
 
5:27 PM
@rumtscho I've tried it, not sure it makes that much difference, at least with the amount of steam that escapes my oven. I've never bothered with the cloth, I use parchment instead.
 
@laura here's the thing: there's a book that's $35 at the 'Amazon price' but $29 from another seller, I take it you could order that cheaper version to enable me to get 2 books?
 
@ElendilTheTall yup, we can do that
just send me the links you want me to use
 
@Laura you can do a lot of things :D
 
I don't mean the mister for steam, I mean it being used for spritzing oil on the dough for proofing without getting a dry skin
 
@rumtscho I normally spray oil on plastic wrap, and cover the dough with that
 
5:30 PM
So you spray it on the wrap instead of the dough surface? interesting
 
@rumtscho yep, though I doubt it matters which one. Oiled plastic wrap doesn't stick to the dough
 
If I have a relatively dense ball of dough, i put a little spot of oil in the bowl then just roll the dough around a little to give it an even oil coat
 
I sometimes leave the dough in a big bowl and span wrap on the bowl, and sometimes pour oil into the bowl and turn the dough in it so it is oiled on all sides. I don't let a wrap touch the dough, this mostly ends up with dough clinging to the wrap, especially if it is a wet mixer dough.
 
@ElendilTheTall that works too
@rumtscho when you spray the wrap, it doesn't cling.
 
And sometimes, when I am paranoid about it drying out, I don't use wrap but a wet cloth spanned over the bowl.
@derobert ah, that makes sense. (unless you forget and overproof)
 
5:32 PM
I put my dough in a very large stock pot and put the lid on it.
 
I don't have a very large stock pot - my biggest pot is 2.2 l
 
@rumtscho I found plastic wrap easier (and cheaper) than using large food-grade bags.
I used to sometimes use wet cloths, but then at one point I had fruit flies around, and it turns out the fruit flies can get through the cloth, and fruit flies love yeast. Dough was covered in them...
 
I saw a guy on tv the other day using a plastic shower cap
 
Plastic wrap, OTOH, stops them.
 
all the convenience of plastic wrap with the added bonus of an elasticated edge
 
5:34 PM
shower cap sounds like a nice reusable solution.
But I would be afraid to mix it up with my shower shower caps.
 
hah, mark it with a sharpie
 
Haha you use shower caps? :D
 
you don't?
 
No.
Should I?
 
Your hair is as long as mine, do you wash it every day?
 
5:36 PM
nope, but that's what I'd do to keep it separate from one in the shower
 
No.
 
It takes mine about 5 hours to dry completely.
 
I don't shower every day.
Do you?
I have no idea how fast it dries.
 
I shower most days (unless I forget)
and wash my hair less frequent than that.
And the best solution is a shower cap. A big clip works if I pay extra attention to where the water goes, but it isn't convenient.
 
I shower everyday
You don't @mien?
 
5:39 PM
Nope.
 
hmm, my hair is long, but not so long as I'd need a shower cap, or that it'd take hours to dry. Its also frizzled, partially because I just use a towel to dry it
I'm glad we've strayed back into off-topic-land. I was getting worried for a bit. Must be the power of @Laura
 
@derobert my hair ends 5 cm above my waist.
 
@rumtscho yeah, that's fairly long. My brother has you beat, though, his is below his waist at this point, I think
 
I dry it with a towel.
 
@rumtscho he's also 6ft/180cm, so, lot of hair.
 
5:42 PM
My own cousin has me beat, I envy him a lot. His is not only longer, it is also smoother and less dry, without split ends.
 
maybe with the hammer, you can pound the ends back together.
 
@laura choices made, e-mail sent :)
 
or at least you could had, would you have accepted Mjølner
 
@ElendilTheTall cool. I am out of the office for a couple hours, but I will place the orders later today and send you an email confirming that they've been ordered
 
argh - for some reason, I can't access my cousins' band's facebook page
 
5:45 PM
So- it looks like a lot of the questions tagged "vegetarian" are actually substitutions as @Mien said.
 
@rumtscho: Oh, and your roux question almost had me doing an experiment last night, but it was 2AM, so experiments will have to wait.
 
Does this mean that a question about a vegetarian dish (ie containing only vegetables) is not appropriate?
 
@derobert don't worry, I have time.
 
@Sobachatina I believe so.
 
How would you have measured the binding power?
 
5:46 PM
Although stuff like 'bell pepper pie' is something I would consider 'for vegetarians'
 
I don't want all vegetable questions to be tagged vegetarian but it would be nice to have something to ask for the contest.
 
@Sobachatina yes, I think the question must specify that the solution has to be vegetarian-oriented in a case where it normally wouldn't be
 
@Mien I don't see where the line is. That doesn't seem like 'for vegetarians' to me.
 
@rumtscho I was thinking of just thickening boiling water with it. Though I need to devise a good way to measure thickness. Maybe how much sticks to a spoon or something like that.
 
@derobert exactly, that's the hard part to measure.
Maybe with some kind of floater.
 
5:48 PM
well, I'm sure I can look up how to measure viscosity
 
Something which has such a density that it submerges into a standard bechamel (or rather water + white roux) to a point
 
@derobert Maybe put it on an accelerometer give it a push of constant force and measure how long before it stops sloshing?
 
mark that point
 
@Sobachatina you guys are the community; you can decide how you want the tags to be used. the tag wiki doesn't do a great job of giving guidelines for when to use it; if you want, you can interpret that the mean if a question talks about dishes that fit the definition of "vegetarian" given in the tag wiki, go for it. or you can propose other guidelines
 
and see how much water you have to mix into a darker roux until it is submerged to this point
 
5:49 PM
@Laura I think the tag is used correctly- I don't think it makes for a very interesting contest.
I would add the "vegetables" tag to the contest as well.
 
vegetarian under that meaning would be bordering on being a meta-tag
 
That is just my opinion of course.
 
@rumtscho well, viscosity is different than buoyancy
 
@derobert yes, but which one determines the mouthfeel of a sauce?
 
I feel like accomplished vegetarians would never ask a question that would be tagged with our "vegetarian" tag- they would just cook delicious vegetable dishes.
 
5:51 PM
@rumtscho viscosity, I think. I suspect if anything the viscous sauce is less dense.
salt or sugar, those would increase density
Well, Wikipedia knows how to measure it.
A viscometer (also called viscosimeter) is an instrument used to measure the viscosity of a fluid. For liquids with viscosities which vary with flow conditions, an instrument called a rheometer is used. Viscometers only measure under one flow condition. In general, either the fluid remains stationary and an object moves through it, or the object is stationary and the fluid moves past it. The drag caused by relative motion of the fluid and a surface is a measure of the viscosity. The flow conditions must have a sufficiently small value of Reynolds number for there to be laminar flow. A...
 
@laura muchos thankos
 
@Sobachatina I don't mind doing that; I just don't want it used on every question that has vegetables in it - if it's a meat lasagna question with the tag "vegetable" because you throw a couple bell peppers in the sauce, that's cheating ;) The tag wiki looks okay, though, with the recommended usage
I'll update the contest announcement
 
Waaaaayyyy to expensive to buy one. So, the question is, how to fake it
 
it's a good job I won and thus am exempt from entering this week - I can't think of a vegetarian question other than 'why would you want to be vegetarian?'
 
@ElendilTheTall And that would be closed as off topic.
 
5:54 PM
indeed
that toad in the hole been cooked yet?
 
@ElendilTheTall don't forget other trolling like, "don't you miss the taste of meat" and "how often to you secret a visit to McDonalds?"
 
@ElendilTheTall why, don't you eat vegetarian dishes as a non-vegetarian?
 
@rumtscho not often
 
I find both pure vegetarianism and pure carnivorism to be unfortunate limitations.
 
Well, I eat ice cream. That's vegetarian :-P
 
5:55 PM
I actually have nothing against vegetarians
veganism I find a bit silly
 
A lot of times when I have vegetables, they aren't vegetarian due to using stock
 
Yes, vegans seem to often belong to the holier-than-thou school of thought
Related, the no-fur-clothes movement.
On OKCupid, there was a question, "are you against wearing fur"
 
As a mushroom, I'm all for fur. Various animals keep eating my friends.
 
@rumtscho that's a valid thing, though. A lot of fur comes from animals that are killed for no purpose other than their fur. (i.e., no other part of the animal is used)
 
my preferred date answered it with "No", and added as an explanation "sometimes I think that there are more movements against fur than against leather, because it is easier to protest against rich old ladies than against bikers"
 
5:59 PM
hahahaha
 
@Laura But if they come from a fur farm, they wouldn't have been born without the industry.
 
@Laura that's surprising, how is it that none of the rest of the animal has any value?
 
@rumtscho doesn't mean it's not cruel. like veal; it's cruel to raise little baby cows, make them fat, and then kill them while they're young
 
@derobert You ever tried eating mink? Or ferret? Or cat?
 
@rumtscho well, we were only stopped from smoking cats by the cold and by night
 
6:01 PM
a cow's sole purpose is to feed me, young or old
 
@rumtscho never tried mink or ferret. And what about their fat—can it not be rendered and used for biodiesel ?
 
@Laura Almost no animal lives to get old in its natural habitat. All these cute bunnies etc. die early in the forest. Breeding them and killing them for food doesn't bring untimely deaths.
The cruel part can be bad farm conditions, but these can be changed with enough pressure through consumers.
 
it's natural selection at work
 
@derobert I doubt that it would be very efficient, they are quite slim animals, and as carnivores, they store a very small part of the energy which enters the food chain.
 
@rumtscho well, the carcases are free, or possibly even better than free (surely they have to pay to dispose of them after skinning). So the food-chain efficiency doesn't matter, just how much energy it'd take to render them
 
6:05 PM
@derobert probably yes, but I don't think it happens yet, so it probably isn't profitable.
 
as far as I know they feed them to other animals or use them or compost/fertilizer
 
@hobodave well, feeding to other animals would be a use
 
@ElendilTheTall yes
BBA is the bread book to get
 
I wouldn't wonder if they feed the next generation of minks the carcasses of the old generation. Unless they are trying to be responsible and not breed a new kind of prion.
 
The American mink (Neovison vison) is a semi-aquatic species of Mustelid native to North America, though human intervention has expanded its range to many parts of Europe and South America. Because of this, it is classed as Least Concern by the IUCN. Indigenous names *Cree: Sang-gwiss, Shakzuashew or Atjackasheiv *Ojibwe: Shang-gwes'-se *Chipewyan: Tel-chu'-say *Ogallala Sioux: Lo-chin'-cha *Yankton Sioux: Doke-sesch Evolution As a species, the American mink represents a more specialised form than the European mink in the direction of carnivory, as indicated by the more developed struc...
A 1985 outbreak of TME in Stetsonville, Wisconsin resulted in a 60% mortality rate for the mink.[43] Further testing revealed that this agent is transmissible between mink, cattle and sheep. The Stetsonville outbreak may have been due to the animals being fed the carcasses of other infected animals.[44]
mmm cannibalism
 
6:11 PM
oooh, I think they call that recycling
its environmentally friendly and all
 
apt
 
All this discussion makes me want to watch an Woody Allen film.
 
@ElendilTheTall although his latest book looks excellent - its supposed to have most of the same recipes, but with a no-knead twist that results in less work for a great product
oh hey, amazon is back
 
Which one did have a heroine with a giant fur coat? Alice?
 
@rfusca when was amazon gone?
 
6:13 PM
@derobert prior to 1995
 
@hobodave years prior to 1994 are mostly mythical. For example, I'm sure 1983 didn't really exist.
 
@derobert yesterday the amazon looks in chat wouldn't post right
 
@derobert of course it didn't, I was born in 1984, so no years existed before that.
 
@rumtscho well, I was born in 1982, and yet I don't remember 1983. That doesn't make sense. Therefor, 1983 didn't exist.
 
Off to a meeting
 
Jay
6:16 PM
@derobert i dont remember anything before 1989 so that means it doesn't exist? Then none of you exist at all except mien who is younger than me
No wait
I'm younger than mien
so literally noone in this chat exists? I'm just talking to myself?
 
@Jay yep. Enjoy your psychotic delusions.
 
Jay
@derobert Woah this is weird. Maybe i shouldnt have eaten those mushrooms
 
@Jay that's right, you should stop eating my friends.
 
I just helped turn a normal boy to a solipsist. Evil deed for the day accomplished.
 
Jay
Yay, at least one other "human" considers me "normal"
 
6:20 PM
@Jay no, used to consider you normal.
@Jay no longer. And isn't @rumtscho a robot?
 
Jay
@derobert hence the quotes
 
If I don't declare you normal, the deed is not evil enough to count. So you are awarded technical normality (up to your last starred statement)
@derobert I don't know, it is probably better to be considered normal by a robot than by a mushroom.
 
Jay
Ugh this is hurting my head. My caffeine-soaked, sleep-deprived brain can't handle this right now
So @rumtscho = robot, @derobort = mushroom, and @rfusca = citrus?
 
@rumtscho Wait, who said I consider him normal? He's just another evil mushroom-predator, who is now also a solipsist having psychotic delusions.
@Jay yes, and, by proof of two pictures, I believe we know @Mien is actually a woman.
 
@Jay now if you only knew what kind of citrus
 
6:24 PM
So, we need to find out who is actually the aforementioned prepackaged gravy.
 
Jay
@rfusca Does it matter? All that matter is we know you are a fruit. :)
 
@rfusca bergamot?
 
Jay
And that derobert is a "fun guy"
 
@Jay There's considerable difference in personality between a lime and an orange
 
@rfusca could you be a pomelo?
 
Jay
6:27 PM
@rfusca Lol either you completely failed to notice i called you a fruit, or you are choosing to ignore it completely :)
 
@Jay #2 ;)
 
Jay
@derobert Hmmm pomelos are good. You two becareful, else i'll eat cha!
 
@Jay what reaction would you have liked to see?
 
@derobert i'm not Asian
 
@rfusca Actually, we should get clarification—are you a citrus fruit, or a citrus tree?
 
Jay
6:28 PM
@rumtscho Manic outrage? Lol jk
 
@Jay I'm poisonous—and not in the hallucinogenic way, you shouldn't eat me.
 
I thought a pomelo was from Israel. So you probably should have told us that oyu are not Jewish.
 
The pomelo (Citrus maxima or Citrus grandis) is a crisp citrus fruit native to Southeast Asia. It is usually pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh and very thick albedo (rind pith). It is the largest citrus fruit, in diameter, and usually weighing . Other spellings for pomelo include pummelo, and pommelo, and other names include Jeruk Bali, Chinese grapefruit, jabong, lusho fruit, pompelmous from Tamil pampa limāsu,(பம்பளி மாசு) = pompous lemon] and shaddock. Etymology, cultivation and uses The pomelo tastes like a sweet, mild grapefrui...
"The pomelo (Citrus maxima or Citrus grandis) is a crisp citrus fruit native to Southeast Asia"
 
Jay
The pomelo (Citrus maxima or Citrus grandis) is a crisp citrus fruit native to Southeast Asia.
lolol
Stop being faster than me
 
its not hard, slowpoke
 
6:30 PM
OK, I saw it. Maybe the pomelos sold here are grown in Israel - that would be an explanation for the false association I made.
 
They're all grown in California. All food is grown in California.
 
Jay
Even robots can be wrong!
 
@Jay He can't be faster than you. Never heard of Zeno's hare?
@derobert except beef.
 
@rumtscho hmm, true. I'm not sure where beef is raised. I think it just magically appears in the stores.
Beef tastes good enough that it really ought to be magic.
 
Jay
@derobert Wait beef isn't magic? My parents have been lying to me my whole life?!?
 
6:35 PM
@rfusca so, are you a tree or a fruit? You'd best tell, or I'll send my good friends from Phytophthora after you.
 
Ewww, I never thought of the implications - you are relatives are literally mildew?
 
@rumtscho could be worse, my relatives could be Windows ME.
@rumtscho and besides, the mildew a pretty distant relatives
 
Jay
@derobert I'm growing your distant cousins in a glass jar
At least i was until i accidentally killed it
my bad
 
@Jay I was going to ask, are you feeding them well... but apparently not :-(
 
Jay
@derobert i didnt realize i was suppose to pour out the alcohol
 
6:40 PM
@derobert he is a college boy, so he drowned his pets in alcohol until they died.
 
Jay
and apparently too much alcohol killed the starter :(
 
Well, at least they got to party as they died
 
Jay
Indeed. Instead of in my oven as they should
 
@Jay: Oh, btw, I got a block of blue cheese to talk to. P. roqueforti are actually really interesting. You should probably try it sometime, probably more interesting than #TheFryingPan.
 
Jay
@derobert i dont know... i find talking to blue cheese is a bit depressing. They are just so... blue...
 
6:43 PM
ah, well, yeah, but you know, they've lived a long hard life, but the stories they can tell...
 
damnit, one of my bulbs in my office started to flicker
I'm going to go insane shortly
 
why don't you remove the bulb instead?
 
@hobodave: Ah, so are you human, or something else?
 
Jay
@hobodave have a rave!
 
@hobodave is a Hornivore
 
Jay
6:45 PM
What am I?
 
@hobodave or more interestingly, after you go insane from the flickering, are you, etc.
 
Dec 28 '11 at 23:11, by hobodave
I am "The Hornivore"
 
Jay
brb
 
@Jay beside a solipsist and a pet executioner? we still haven't found it out
 
does everyone here but me spend all day on okcupid?
@rumtscho and horrible mushroom predator, don't forget that one
 
6:47 PM
@derobert oh no
 
@derobert only jay and I have an active profile.
I goaded Hobodave into creating one for the tests.
 
all I know about okc is that they sometimes put out interesting statistical reports that get mentioned on news.yc
 
that's how I found out that @rumtscho and I are 80% enemy
I am working on finding a German contract killer
 
@derobert yes, that's how I decided to join the site in the first place.
@hobodave pah, if the enemy score is below 95%, you don't have to bother.
 
they have a no doubt completely "scientifically" valid enemies test?
 
6:50 PM
Oh, and @hobodave: Don't cross me, I know a very strict software verification guy from Chicago.
 
I know the green fuzzy stuff growing in your fridge, does that count?
 
@derobert I think they are the only dating site which doesn't claim scientific validity, even though their data mining seems to be well executed (the founders are mathematicians)
 
@rumtscho ah, well, that's good to know, at least they're honest then
 
I'm not even sure how the enemy score calculation works, but the match score calculation not only makes good sense when explained, it seems to correlate well with the interestingness of the people on the site - not necessarily in terms of romantic attraction, but the ones who have a high match score with me almost always look like people I'd be glad to know / wouldn't be bored to meet as friends.
That's how they calculate, I find the idea as simple and fascinating as PageRank
Even though somebody proved that they have a slight flaw which overweights some answers.
 
well, it appears they have a more than slight flaw, which they seem to know "that’s the product of them, assuming they’re independent" ... hah, makes the math so easy when you can assume independence!
 
6:58 PM
A simplified model is still better than none at all - and when combined with self-written profiles, it seems to function well enough in practice.
 
well, I suppose that's what matters
 
Sure, it is imprecise, I don't assume that somebody with 92% is a better bf for me than somebody with 88% - but I know not to care much about somebody with 55%
 

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