I used cursor over the past three weeks to update a 12 year-old Ruby on rails project. While it has been slightly updated throughout the years, this was my first proper modernization of the code base.
It’s been a real pleasure getting back into Ruby after so many years in typescript, python, and rust.
Happy to see the update. Real shame about the haters here, the Ruby community is a supportive and positive bunch that has shipped real products while others seem to worship at the altar of computer science alone… that’s about as counter snarky as I want to be here
I spent ~16 years with Ruby (as a non-primary language for the first 5 years, but then as my primary for the remainder), from ~2006/2007 til 2022/2023. I had a couple of hours free to spin up new personal project this morning. At first I was going to default to Python since I use it heavily at work. On a whim, I decided to see what Ruby 3.4 has to offer since it's been a few years. I am very happy with that decision. I really miss Ruby the language a lot, it's such a joy to work with.
Social justice fundamentalism asserts that there are favored (“oppressed”) groups, and disfavored (“oppressor”) groups.
True believers have created a largely arbitrary grouping called “white people”, assigning it the “oppressor” label.
If a favored group’s nation were flooded by “white people”, that would be seen as an emergent situation requiring remedy; the opposite is what we’re seeing play out in societies like Britain, and is Not a Problem. I’m committing an act of violence by even describing it in this way.
How or when a disfavored group is restored to neutral or favored status is undefined; one would presumably have to consult a head priest of the movement for an answer (and I wouldn’t expect any coherence or clarity).
The OP was me. I pointed out how DHH's uses the term "native brit" to mean "white person" even though that is not the meaning of "native", which means you were born somewhere.
>I pointed out how DHH's uses the term "native brit" to mean "white person"
Nowhere in his post does he mention "White person." He specifically mentions "native Brits." The only indigenous Brits native to the Britain are White Brits.
He links to a wikipedia article and cites a percentage for "native brits". That number on the wikipedia page is for white brits.
The only groups who could call themselves indigenous to Britain are the Celts, the Cornish, and the Bretons. The English (Anglo-Saxon) culture is foreign to the British isles.
Even then, none of this is related to skin tone. It's the culture that defines these potentially indigenous Celtic groups.
I compound tirz with glycine and B12. I honestly think these are miracle drugs.
I’ve never been extremely overweight but I hit a point where I had 30 pounds to lose, despite my height, and I can’t deal with the hunger amidst all my other life stresses.
In a similar boat (overweight, borderline obese - slightly elevated cholesterol - high stress) and my doc has recommended I look into GLP-1s and maybe ask my insurance which types they do and don't cover.
Worst comes to worst I could go compounding for about $200/mo from what I've seen.
The cooking time is proportional to the thickness.
General advice on pasta:
* a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential
* bronze die cut will help soak up more sauces
* you do not need the full volume of water the box says, but start your timer once the water has returned to a boil
* once it has gotten to a boil, keep it boiling, but it doesn't need to be a raging boil, that'll tear apart the pasta, especially a stuffed one
* heavily salt your water, but it does not need to be "salty like the ocean"
* set your timer for a minute less than the cooking time on the box, check for doneness, then give it another minute if needed
* if you're finishing in a sauce, take the pasta out a minute before it is done. Remember to reserve one cup of the starchy cooking water before draining your pasta entirely
* do not put oil in your cooking water, it will NOT help it not stick. Just stir after you put it in, and then again a minute or two in
* if you're struggling to tell if it's "done", take a bite of a single piece, and look at the cross section a bit of "white" in the middle means that hasn't hydrated fully. Maybe you like a bit of "toothsome"ness ('al dente'), maybe you don't
> * if you're finishing in a sauce, take the pasta out a minute before it is done.
ie, 2-3 minutes before the box time, possibly more, depending on what finishing means for your case.
> * do not put oil in your cooking water, it will NOT help it not stick.
It will not hurt, and may help. Oil will stop the super starchy water, if you followed the reduce the water volume step as suggested, from boiling over - as it will help reduce the surface tension. This is real, and particularly important for some types of noodles and dumplings.
> Remember to reserve one cup of the starchy cooking water before draining your pasta entirely
At least- again, depending on what sauce you're putting it in, and how underdone you took it out. Particularly if you'll have leftovers (as any good homecook often will!), the 'al dente' pasta will absorb all your water, and you'll need to add some before you put it in the fridge, or it will be super dry when you reheat it.
> it does not need to be "salty like the ocean"
despite what Nigella might tell you, it should be no where near ocean water. (just to reinforce this, because I'm not sure if people just think it is a thing to say, or they just have no idea how salty the sea is)
If you make pasta frequently, you can just reserve the pasta water on the stove and cook more pasta in it the next day. I usually just leave it out with a cover on, it's fine for a day, probably two.
For whole grain pastas I find this really helps get a more satisfying flavor and consistency.
Sometimes I'd put the whole pot in the fridge after it cooled to room temperature and it'd keep for a bit so I could use it for brown rice, or for more pasta later.
Finally, you can also use that water to water your plants because it has a ton of healthy nutrients in it, but you have to be really careful cause of the salt so I always water it down heavily and don't apply it as frequently as I have a pasta water that I'm going to drain.
When the temperature rises, the bacteria form spores that can survive harsh conditions, and then when it's cooler it starts growing again. The toxin that this produces can survive reheating. It's more commonly found on rice, but it can also be found on pasta.
> you do not need the full volume of water the box says, but start your timer once the water has returned to a boil
I never do that, I start the timer as soon as I put the pasta in the water, and usually the cooking times on Italian brands are spot-on. If I have to finish the cooking in a pan (depending on the sauce) I take out 1m or 1m30s, and it's "al dente".
>if you're struggling to tell if it's "done", take a bite of a single piece, and look at the cross section a bit of "white" in the middle means that hasn't hydrated fully. Maybe you like a bit of "toothsome"ness ('al dente'), maybe you don't
coupla quibbles, one of which you may not be guilty of:
toothsome means delicious, not any sort of mouthfeel (though I agree, it would be a great word for al dente, which means "to the teeth")
the bit of white in the middle is raw, and not al dente. al dente is the "rubbery snap" of biting a noodle and not the "concrete snap" of a raw interior. somehow (like all across NYC) there are so many chefs who think al dente means uncooked center. it does not. handmade egg noodle pasta (which has no dry interior) and extruded hard durum wheat pasta both can both be served al dente.
> * do not put oil in your cooking water, it will NOT help it not stick.
Using oil has never been about preventing it from sticking, despite so many people repeating this myth. Anyone can plainly see that the oil floats on top of the water and never touches the pasta.
The only purpose of the oil is to prevent foaming so it doesn’t boil over.
Yes, generally. The mistake most people make with a boiling pot of water is they start the heat on high, and when the water gets to a boil they keep it on high. You really need to turn it down to medium or lower to just maintain the boil. If it stays on high, the violent agitation breaks down the pasta and releases a lot of starch.
If you turn the heat down to a reasonable level, then yes, the oil will do a lot to help prevent boil over.
How much salt also depends on how much pasta water you want to use for your sauce and how much cheese you intend to put in. With more cheese you'll need more starch and then you need to avoid over salting the water.
For the type of rigatoni (smaller) in the article and my local brands it varies between 11 and 15m recommended cooking time depending on brand, and from experience the recommended time is when its ready to be put in a sauce, so not fully cooked. My favorite but more expensive brand says 14m, I usually set a timer to 13 and then try it until its ready to be cooked in the sauce.
As someone who makes pasta 3 times a week, the comment sums up my experience with cooking better than the article. I don't really ever have issues with pasta getting too soft in my alla gricia, cacio e pepe or aglio e olio.
I'm Italian and I don't like pasta al dente. Obviously neither overcooked, but I like it cooked. In fact it's a drama that since some years they started making pasta which remains al dente: I usually cook it at least 5 minutes longer than what is written and it is still slightly al dente: very disappointing.
(I get what you're saying, spiritually, your pasta water from your giant pot of one box of pasta isn't gonna do much to thicken your sauce. But it's not a myth, just a matter of degree)
corn starch is widely used because it has no taste raw; a flour based roux needs to be "browned" in oil to eliminate the floury taste (i've tasted the grain of wheat from a plant in a field: tastes floury)
... if you use less water than the amount prescribed on the box it'll be proportionally starchier. It isn't a myth, you can literally see the starch in the water ...
I fail to see what a new protocol would bring to the equation. I see it more as a human behaviour issue, network effect, worse is better etc etc.
My grandma uses Facebook because someone taught her how, she doesn't have the capability to explore technology on her own. That honestly goes for most people, they treat their computer as necessary for getting along in modern society and nothing more.
I play Mastermind with my kids. It hasn’t clicked quite yet with them but I’ve shown them my strategy of eliminating colors by making an entire row a single color successively. Either it’s not present or now you know how many of a particular color. Then you just need to figure out ordering. Again you can use a known “bad” color to avoid ambiguity of multiple white pegs
Similarly, I explained to someone how to systematically solve it like this, but then when I suggested they now apply it in a new game, I chose all the same color for the code and watched them second guess themselves until all guesses were exhausted. They just couldn’t accept the possibility that the code could simply be all the same color. Was a good opportunity to quote Sherlock Holmes.
Iowa was listed as 63% urban in the 2020 census. But that doesn’t tell the whole story. An area needs 2000 housing units and/or 5000 people to be counted as urban. If you’ve been through the state, you’ll see lots of tiny little 2000-3000 person towns that have an urban street grid around a couple-block downtown core. These things don’t get counted as urban.
The farmland is too valuable for you to see much of any sprawl except in Des Moines and Iowa City. Even Council Bluffs (the Iowa side of the Omaha metro) has very little for the metro size.
> This is part of a deeper instinct in modern life, I think, to explain everything.
To explain everything shallowly by looking for direct cause and effect and not a multitudes of causes and effects. That complexity is too much to think through comfortably whilst living within it and having an unreliable experience of the self, especially in the younger years. Labeling causes with an easy broad moniker provides temporary comfort, relieving the individual of the burden of deeper reflection.
They're trying to explain everything but what they're actually doing is labelling everything with dubious labels and then putting social pressure on people to act like their labels. Under the guise of acceptance they're alienating everybody from each other by trying to put everybody into a bucket. It's best to notice this kind of thing but not put too much energy into refuting it because it's just not where conversations or attention should be, this kind of thought should wither in obscurity instead of seeking some kind of victory over it.
Haven't we been doing exactly what you say since like forever? Aren't "asshole" or "creep" or "nice" just labels coined a long time ago that already distort someones actual behavior or some situation between 2 people? Or used for being mocked or commended? I say at least in current times the new generations are expanding that vocabulary in trying to be more precise but the people that are more of a following type keep defaulting to exclusionary behavior.
It’s been a real pleasure getting back into Ruby after so many years in typescript, python, and rust.
Happy to see the update. Real shame about the haters here, the Ruby community is a supportive and positive bunch that has shipped real products while others seem to worship at the altar of computer science alone… that’s about as counter snarky as I want to be here
reply