Just recently I had to code a little but complex animation and I ended up using the web animations API. It's nice, it was a lot less code than the css counterpart.
But, if I* have to write this same animation in two years and @property is widely available, I'll reach up for that first.
*To be honest, it will be 100% an LLM that writes it for me.
So since the original comment was questioning the necessity of animations in CSS, and JS is essentially using CSS animations for many things, I'd say the answer is yes. It's also a great way for UI designers to use subtle movement to hint at actions/status/next steps/etc without having to execute any JavaScript. When you've got a purely visual task, I'd say involving a general purpose programming tool is the unnecessary part— like using sed or the like vs opening up a repl in Python or whatever.
No - CSS and JavaScript are two ways of defining the same thing, an animation. Safari runs its accelerated animations with CoreAnimation - is CoreAnimation a CSS animation?
That's Bonappetit for you. All of their videos of this nature have wildly unqualified folks. One of them featured Alex Delaney who I think was the editor in chief's assistant before he became drinks editor. I'm sure the guy cooks, but they lost my respect when they put him in a video about "Pro chefs". (I didn't watch this one, sorry, but I hope he's not in it)
To me the point was how even pro chefs don't agree or know the answer. People like Kenji or Ragusea showed me how much of existing tricks aren't based in any real food science.
Ragusea’s video about how searing in extra virgin olive oil is perfectly fine (and in fact healthier than more neutral oils due to the monounsatured fats) was eye-opening. My dad always liked to sear in olive oil and said he didn’t believe the claims that it would impart a burnt taste to the food (but it indeed gives the crust a non-neutral flavor if that’s what you’re going for).
Personally, I never thought soaking dried beans overnight made sense. I eventually found a blog post where a chef did a blind taste test of soaking overnight vs directly boiling dried beans and found that they taste better without the soaking (but take longer to cook). Ever since then I have made what I think results in the tastiest hummus by skipping the soaking, skipping the baking soda (which imparts a weird aftertaste), and just straight boiling dried Umbrian chickpeas, followed by passing the final product through a #60 lab-grade sieve. Saves time, is much smoother, and tastes better than any recipe I’ve found online.
The only item that I am surprised about on the list is the chefs’ collective opinion on reverse searing. Personally I’ve found it works better than almost anything else if you’re not looking for a technique that imparts additional flavor (e.g., grilling over binchotan is my ultimate favorite approach for many types of meat but that is due to the unique smoky flavor rather than grilling per se). Reverse searing tough cuts for 6-7 hours at a very low PID-controlled temperature even seems to work much better than braising for flavor. I would like to see some blind taste tests for claims about methods that work better than the reverse sear.
If you salt your water before soaking, then your beans will be seasoned internally. In Indian cooking we additionally throw whole spices in (cardamom, star anise, pepper, etc).
Soaking overnight is one of those hands-off, no-brainer preps that no one probably questioned if they could shorten the time until crock pots became commonplace.
I'm also shocked at the reverse-sear detractors. Personally I've been doing it for years because "searing in the juices" never made sense, and cooking on plenty of mediocre apartment stoves, it's been a foolproof way to assure that the outside of the steak is nice and dry without overcooking the inside. I've tried other methods that didn't require specialized equipment, and the reverse-sear has been the most reliable.
I'm a 4h salted water soaker now - i think i saw the 4h (versus 8h/overnight) on a bean forum that may have been run as net news originally. I find 4h to be a reasonably small amount of time to work with, and I use a pressure cooker to do the cooking; I can have the idea to have beans for dinner as late as ~noon, and that's workable.
Rancho Gordo splits the difference on soaking with their beans, saying that soaking for a few hours will help speed up and even out cooking. But also that it's unnecessary. They do also suggest cooking in the soaking liquid, which I suspect is the cause of the taste difference in taste tests like you cite.
For steak, my first thought was that the objectively best way to cook steak is sous-vide + quick sear. I realize not everyone has sous-vide, but that produces the best results where the entire steak is cooked to the exact perfect doneness, and the top layer has the seared flavor.
I'd rather have a better sear than an exactly perfect temp gradient though, and sous vide offers the opposite tradeoff so I don't prefer it. Also I think this throws a wrench into the idea that you can define what an "objectively best" thing is here.
EDIT: Also please ffs no one give me cooking advice, I know how to get a good sear.
I wasn't giving you advice, and I still maintain that it is the superior method.
You can sear however and as much as you want to. The point is that your searing isn't limited and compromised for the inside of the steak. You're doing the inside and the outside in two separate steps, and you can get the perfect cooking you want on both, instead of trying to balance things.
That's also how the reverse sear method works, but sous-vide is more reliable and low effort. You can actually leave it in the water bath for longer without worrying about over cooking. There's a reason most restaurants use the sous-vide method, they leave it in there and quickly sear to perfection when the order comes in.
There is no science to backup the fact that a "temperature gradient" is better. Medium-rare steak is objectively better than well done steak, and a "gradient" is basically part of your steak being "well-done" for the sake of the inside not being "rare".
There's a reason they call it culinary arts and not culinary science. Different cultures and chefs have had their own approaches to dishes, methods of preparation and secret recipes for thousands of years. Why are you expecting a group of them to get together and unanimously agree on how to cook?
the gut feelings of working professional recipe creators seems pretty valid to me. id take that over a scientific approach that lacked professional experience to provide context.
I love this idea! I was recently trying to scrounge up information for the primary about who these local candidates were using Ballotpedia, but a lot of them had no website, or if they did it was it was _terrible_(both visually and information-wise).
It was honestly a lot of effort to determine who to vote for.
I tried using Tachyons for a project and it really broke down when I needed to make really custom components.
For instance, one component was a cropping viewport that had to be a set height and width. There really isn't any solution for that other than adding a very specific utility class, or creating a semantic class.
I think the point is that Tachyons should be good for 90/95% of the styling you want to apply to the site. I think the creator would be the first to say that if you need something specific which Tachyons can't do you should do that but it doesn't make Tachyons redundant.
Personally, Tachyons still provides me tremendous value even though I sometimes have to write custom classes. I'm also often surprised to find that something that I thought would need a custom class, could be done with Tachyons when I dug a bit deeper.
Well the call center said it was a break-in or an accident. I'm sure the Amsterdam police would come if it was an accident and someone could have been injured.
So all I need to do to get Amsterdam police to care about bicycle theft is to install some sort of ribbon that'll get torn off if the lock gets broken, which'll be indistinguishable from the frame getting broken in half ("an accident"). Hook that all up to a GSM modem and a call center and suddenly my local cops will care about crime.
Given that there's hundreds of thousands of bikes stolen a year and the chance of the theft being solved is very, very low, it's very much a "prepare for the worst and hope for the best" thing.
