This is true, but go ask Nate Silver how that went for him in 2016. The general public has only superficial familiarity with even basic statistics. 60/40 is perceived by many as a near guarantee. More than enough to make them cry 'stolen election!' if the election does not go the way they want.
Market dynamics are subtly different than statistics of traditional polls, since you need to account for fees and slippage and irrationality. You’d also need to compare this to a poll asking “who do you think will win the election?” which is a different question from “who are you voting for?”
"Subtly different"? It's not even remotely the same thing, all they have in common is that the unit is %. The betting probability is the (expected) chance that a certain candidate wins, while polls measure the % of population that votes for a candidate. A polling lead of 20% would seal the election.
I've been a fan of using stainless steel spatulas on cast iron for years now and it doesn't seem to scratch or degrade the "seasoning" on the cast iron in any apparently meaningful way.
Seasoning isn't that precious either. I accidentally left my cast iron on the stove and burned off most of the seasoning, took it as an opportunity to smooth out the surface with sandpaper, gave it a couple of coats of canola and put it back into service. Within a couple of days it was basically where it was before.
I've been cooking exclusively with Le Creuset cast iron pans. I use to care about seasoning and never using soap to clean but I've gotten way more relaxed as of late. I still take care of the pans and "season them" when it looks pretty bare, but I haven't really noticed much of a difference between seasoned and nonseasoned as an amateur chef.
I make up for the lack of seasoning by using more butter or oil.
The true reason why I use these cast iron pans is that they have a very long lifecycle (going 12 years now for some of my pans) and they sear way better than other cookware.
Worth pointing out that this is also true of the Le Creuset "cast iron" skillets and frying pans with the black cooking surface. That surface is (annoyingly) enamelled too.
huh, TIL. There's a Le Creuset outlet store near me and when I bought 2 more it never really clicked how different they were from my Lodge pans (outside of the enamel bottom).
Just another plus one for cast-iron pans and wooden spatulas. We’ve been using those for over a decade, 20 bucks each, never needs replacing, works for everything.
We switched from gas stove to induction and now they work even better since the handle doesn’t get as hot and it’s easier to control the temperature.
The whole seasoning thing is extra credit, the only failure mode I’ve seen is trying to fry an egg on a completely unseasoned pan, which just means some extra soaking and scrubbing is needed. The pan seasons itself after a few uses. Hand wash the pan instead of sticking it in the dishwasher, done.
Yeah, eggs can be hard. What I do is have a smaller cast iron pan strictly for a single egg. I just make sure to use more butter and clean after right after.
I think it is healthy. There is basically nothing to be worried about that dealt killed by water or heat. A hot pan is twice the temperature of a medical autoclave.
Soap is more of a cleaning aid for removing flavor than a safety control.
A little mentioned downside to cast iron is that it's porous enough that it will absolutely absorb certain things like turmeric that will only come out once you cook something else in it, no amount of washing or soap seems to make a difference past a certain point. Kind of a non issue to me, just a quirk of the tool.
You hear this sometimes from cast iron owners that think using some soap will "ruin" the seasoning. It's a myth, you can absolutely use soap. My preferred method is chainmail + coarse salt + small drop of dawn.
Yes, I use a little bit of Dawn when the pan is really greasy or crusty. Hot water in the pan, a little bit of Dawn, let it sit for a few minutes, scrub. Dawn is not agressive enough to remove the seasoning, it will just emulsify the liquid grease/oil in the pan.
Do not put them in the dishwasher though, or you'll have to re-season them.
Dawn kinda smells tho, especially when the pan is heated again for the first time. Whatever it pyrolyzes to, I'm not sure I want to smell or eat it. The store brand dishwasher detergent seems to not smell as much but if there's no debris from the food I avoid soap or use it very sparingly.
Good tip with the coarse salt, I'll have to try that sometime.
I do almost all my cooking on cast iron—no philosophical reason, it just works well and once I figured out how to use it I found that I pretty much always reach for a cast iron pan over stainless steel or non-stick. (Except non-stick for omelettes and stainless steel for anything where I want the find.)
My big realization was that there’s a lot of macho information there about the care of cast iron, and it’s pretty much all pointless because the stuff is indestructible and the seasoning doesn’t matter much. Every time I make tortillas in a pan the seasoning gets wrecked, and it’s just not a problem. So long as you get the pan to the right temp and have enough fat, nothing sticks regardless of the quality of the seasoning. Skimp on the oil or set the temp too low, and stuff sticks no matter how good the seasoning.
I wash the pans with soap and water (and not too much scrubbing), I never season them deliberately, and they work wonderfully. It’s a very forgiving cooking surface.
When i went home to visit my dad, I cooked an egg on his decades old cast iron. He scrapes the absolute bejeezus out of it, has no idea what seasoning is, uses soap. It cooked wonderfully. That was my eye opener moment.
Man, I'm so turned off by the entire cast iron hype cult. I've tried so hard to make it work for me, and it just doesn't, and everyone's advice is totally different so it's impossible to know what to do. Wash it. Don't wash it. Scrub the shit out of it. Just remove the chunks and leave the rest.
The reply will inevitably be "it's simple, just...." where the words following "just" are different from anything ever written on the topic before.
I think the reason there is so much conflicting advise on the topic is because it's such a forgiving cooking medium, but people swear by their method as the one true method.
I cook on cast iron multiple times a week. Have for years, using a very antique pan from a dead relative. My rules are fairly straightforward. I don't do any other maintenance or cleaning than this after-care routine:
* Let the pan cool (if I'm lazy or it's late, possibly this is overnight and then I do the rest in the morning).
* Scrape out any easy solid waste (burnt food bits, etc) with a wood spatula edge and throw the waste in the trash.
* Toss a healthy amount of salt into the pan and scrub the pan using the salt, with your hands/fingers. The salt is a great abrasive, like sand, but I don't want sand ground into my cookware, while salt is fine for food.
* Rinse out the dirty-salt-mess with plain water from the sink.
* Occasionally, if stuck-on things are particularly stubborn, repeat some of the above steps as necessary until the pan surface is smooth and clean.
* Wipe off most of the remaining wetness with a paper towel (the towel will probably look pretty dirty, that's ok).
* Throw the pan back on the cooktop, pour a few tbsp of cheap olive oil in the middle, and turn the burner on as high as it goes. Wait a few minutes for the oil to thin, spread, and smoke. Once it's smoking pretty well, shut off the fire and leave the pan to cool again.
* Later when it's cooled off again (possibly overnight or hours later, whatever), gently wipe off any excess liquid oil with a paper towel and store the pan back in the cabinet, ready for next use.
If your cooking utensils are gouging or pulling up 'seasoning', it's not 'seasoning'. Seasoning is a micrometer-thin layer of polymerized oil. What you're describing is carbon build-up from a poorly cleaned pan.
At least once a week I give my vintage cast iron a good scrub with Dawn powerwash and chainmail, dry on the stovetop, apply a layer of Crisco, and then wipe it all off as if I put it on by mistake.
Just checked my Moccamaster and it says that it uses PET 7 plastic, which supposedly designates "other" resin. Not sure what that means if anything for food safety.
My mom works for our local municipal government administering a HUD lead abatement grant. The state of lead contamination in many older homes in low income areas is just awful.
Is there any cheap way to test the quality of my water? I did some Googling around, looks like there are services that will do this for a fee but didn't look particularly affordable.
Are you on municipal water? If you are call the water company, they will often test it for free. They are required by law to test a certain number of houses each year - yours can be one of them.
If you are on well water, call your county department of health, there might be a fee, but it should be lower than a private lab.
Looks like there's some fairly cheap "diy water test kit" on Amazon.
I'd expect them to work reasonably well, at least for lead. The chemistry is pretty simple. Whether they can detect low concentrations is another matter. You could boil a pot of water until most of it is gone and test that. You'll have a much higher concentration of any contaminants.
If you want specific numbers, you'll need to get a lab involved which will be more expensive. But to just detect the presence of contaminants, a cheap tester like available at hardware stores should work.
Regardless of your water source and/or lead contamination level, it's advisable to install a reverse osmosis filtration system. They're relatively affordable and will remove most contaminants. As a bonus reverse osmosis will produce clean tasting water rivaling that of bottled water, but you might want to consider supplementing minerals in your diet to compensate for anything lost in filtration.
Thanks! Seems to be working now. Next issue I see is that the formatting of a paper discussion page seems to be rendering content out of bounds of the view on mobile Safari.
Why are we running these high end CPUs on tablets without the ability to run pro apps like Xcode?
Until I can run Xcode on an iPad (not Swift Playgrounds), it's a pass for me. Hear me out: I don't want to bring both an iPad and Macbook on trips, but I need Xcode. Because of this, I have to pick the Macbook every time. I want an iPad, but the iPad doesn't want me.
Didn't have to look long to find a comment mirroring how I feel about these devices. To me it feels like they're just adding power to an artificially castrated device I can barely do anything with. See no reason to upgrade from my original iPad Pro that's not really useful for anything. Just an overpowered device running phone software.
I feel the same way. I just can't justify upgrading from my 10.5" Pro from years ago. It's got pro motion and runs most apps fine. Sure, the battery isn't great after all these years, but it's not like it's getting used long enough to notice.
Something has changed with how the iPads behave at rest. When I got my first iPad in 2010
I could leave it for weeks, pick it up, and it would hardly use any battery at all. Today, it seems like my iPad mini will eat 10% or more per day just sitting on a table untouched. I don’t like leaving it plugged in all the time, but with it being dead every time I go to pick it up, I simply stop picking it up.
Even a good battery isn’t that good. That seems to be a software problem.
My only theory is it’s turning on the screen every time it gets a notification. However, I have a case that covers the screen, which should keep the screen off in my opinion. I have thought about disabling 100% of the notification, but without a global toggle that seems pretty annoying to do.
My guess is something to do with Find My/ offline finding. That would cause it to wake up all the time, maybe Apple thought it was worth the trade off.
I’ll have to play more with it for the other things. I haven’t invested much time in troubleshooting, since it seemed like that’s the way iPads just are now. Hopefully that’s not actually true.
When I looked at the top battery consumers in the past there wasn’t anything that stood out. I think home screen was at the top. It wasn’t one or two apps killing it with background activity.
Since the biggest battery consumption associated with home screen is the display, and users are only briefly on the home screen, before using it to navigate elsewhere, home screen should be near the bottom (1%) of power consumption.
I've been saying this for years, I would love to get a desktop Mac and use an iPad for the occasional bit of portable development I do away from a desk, like when I want to noodle on an idea in front of the TV.
I'm very happy with my MacBook, but I don't like that the mega expensive machine I want to keep for 5+ years needs to be tied to a limited-life lithium battery that's costly and labour intensive to replace, just so I can sometimes write code in other rooms in my house. I know there's numerous remote options but...the iPad is right there, just lemme use it!
I've been giving some thought to this. I wonder if an iPad would suffice in front of the tv and just ssh into a Mac Mini for dev work. I'd love an iPad but I can't justify it either because of the limitation of hardware capabilities. I also don't really want to purchase two machines just for dev tasks and travel. But, I think having that kind of lifestyle will be expensive no matter the approach.
I’ve had success using cloud dev environments with an iPad - the key for me was also using a mouse and keyboard - after things weren’t _that_ different
Visual studio code running from remote servers seemed like it was making great progress right until the AI trendiness thing took over... and hasn't seemed to advance much since. Hopefully the AI thing cools down and the efforts on remote tooling/dev environments continues onwards.
If we're going down that route then what's the point in putting good hardware in the device? It might as well just be a thin client. Having the same SoCs as their laptops and desktops but then relegating the iPad to something that needs to be chained to a "real" computer to do anything useful in the development space seems like a tremendous waste of potential.
iPadOS is still mainly a fork of iOS, a glorified mobile interface. They should really switch to a proper macOS system, now that the specs allow for it.
WWDC is a month away. I’m hoping for some iPadOS updates to let people actually take advantage of the power they put in these tablets. Apple has often released new hardware before showing off new OS features to take advantage of it.
I know people have been hoping for that for a long time, so I’m not holding my breath.
In all seriousness, you're right. Sandboxing Xcode but making it fully featured is surely a nightmare engineering problem for Apple. However, I feel like some kind of containerized macOS running in the app sandbox could be possible.
“…but the iPad doesn’t want me” is exactly it; I used iPad from the very first one - that chunky, hard-edged aluminum and glass slate, and remained a heavy user up until a few years ago. For half a decade, the iPad was my only computer on the go. I spent two years abroad with a 12.9” Pro.
The conclusion I came to was that I loved the hardware but found the software a huge letdown for doing real work; I tried SSHing into VPSs and the like, but that wasn’t enough.
But man, the power in these thin, elegant devices is huge, and greater with the M4 chips. If Asahi ran on the M4 iPads I’d probably give it a go! – in an alternate dream universe, that is…
I love and hate Apple as almost everyone else and have an iPad for 'consultation' only (reading, browsing, video), but on Android, you have IDEs for games dev (Godot), real android apps IDE (through F-Droid), Python, Java and C/C++ IDE (through Android Store) which are close enough of the Linux way...
So the iPad devices could handle that too if Apple allowed it...
Once Apple will enforce the European Union requirement to allow 'sideloading' on iPad, maybe we will be able to have nice things also on it.
That could also be a good thing for Apple himself. A lot of people in Europe have a bad opinion of Apple (partly?) because of the closed (walled) garden of iPad/iOS and other technology/IP which make their portable devices apart of the Android ecosystem.
It isn't difficult to be granted this permission. All an app needs to do is supply a reason defined in https://developer.apple.com/documentation/bundleresources/pr... as to why it's being used in the app's bundled PrivacyInfo.xcprivacy file, which could be disingenuous.
In addition, if you get caught lying about this, your app may be nuked and your developer account terminated. May not be a big hurdle, but definitely can hurt if you have many users.
