Running a Marathon every day for a week isn’t really much of an achievement for Extreme runners... but people are still allowed to be proud of running even a single Marathon. He wasn’t claiming to be an olympic weightlifter just sharing his PRs with pride.
Yup, it's just modern astrology. A bunch of stuff that is mostly kinda true about almost everybody or things that people want to believe about themselves. A lot of it is honestly just ego stroking. "You're usually not a risk taker, except when it's important." It's embarrassing how many people fall for it.
I don't know about that. You just shouldn't strap more meaning onto it than that it's a survey that gives you a qualitative description of the answers you gave to it -- people have some innate attraction to such things and I find it hard to criticize them for it. I just don't think it's appropriate to use for career counseling, etc.
Educational Testing Service got interested in it long ago and then dumped it. The National Academy of Sciences did a huge project on improving human performance for the US military back in the 1980's, and they put it in the not useful category. What would you expect for an assessment developed by a team of two with no background in assessment?
I would extend your evaluation to say that it is not appropriate for use on others, but if you think that it helps you assess yourself, knock yourself out.
@mathperson - pureGuano covers my view of it too, which is why I added that caveat to my message. It's certainly indicative of personality, but not all encompassing. It's pseudo-science, but interesting and a starting place to understand someone.
I think mathperson is referring to the fact that 'big 5' is the new personality type test that psychology researchers seem to take more seriously.
My understanding is that it's a lot more, I forget the word. reliable or repeatable? I mean, two different big5 tests are more likely to give you the same answer than two different MBTI tests.
Meh, it's a lens. The older I get, the more I appreciate different lenses and how subjective everything ultimately is. A lot of STEM-types chafe at this, and cling to empiricism as a bedrock in the tumult of human experience, but at the end of the day whether an idea has value to me is entirely orthogonal to its scientific basis or lack thereof.
You know, if you are going to assert something contrary to common belief, you really should include some arguments.
Until you do, I am going to simply assume you're mistaken.
I do think however that protein folding is very much understudied in the ML community, relative to say the big three of vision, NLP, and speech. The lack of standardized data sets and benchmarks, not to mention the need for domain knowledge, have made it difficult to get into the field
The PDB represents the best we have, but I wouldn't call it a great dataset for learning. The 150,000 known structures are a drop in the ocean when it comes to the space of possible sequences/structures.
Well the US is no longer part of the tpp.... In the counterfactual world where tpp is signed by the American president I think it would have quite potent
I am going to assume by 'redundant encoding' you mean a model that takes some non-racial feature like- living in an urban area- and uses that to predict something that is very different across races- say whether or not your loan is approved.
"Definition 2.1 (Equalized odds). We say that a predictor Yhat satisfies equalized odds with respect
to protected attribute A and outcome Y , if Yhat and A are independent conditional on Y ."
This is from page 3. Yhat is the model trained on A (protected class) T (training outcome).
Do you see how if this definition holds there can be absolutely no redundant encoding?
Yes that helped quite a bit. Looking over that section, I thought this summarized it quite well:
"For the outcome y = 1, the constraint requires that Yhat has equal true positive rates across the two demographics A = 0 and A = 1. For y = 0, the constraint equalizes false positive rates."
I thought more about your question (at least what I thought it was) and it wouldn't necessarily prevent redundant encoding but it would sort of restrict how 'damaging' such an encoding could be (if that makes sense).
This whole field is very new but very exciting and very troubling.
Like- what is fairness really? Its an intersection of philosophy/ethics and very UN-intuitive mathematics..there are many open questions
I think a great part is you can watch someone take a REAL potato with real dirt on it, clean it, cut it up with a massive guillotine thing, insert it into boiling oil, and hand it to you. Beautiful.
I love me some in n out burgers but unfortunately their fries, while commendably fresh, aren’t very good. You have about 3 mins to eat them before they become cardboard. There are legitimate culinary reasons to freeze potatoes before frying, it bursts the cell walls which helps to achieve a better fry.
As far as west coast burger chains go, The Habit has way better fries.
In N Out’s burgers though are so good, double single animal style with peppers is heaven.
Top tip; ask for the fries without salt. You can taste them properly then. I wonder if you can ask for them thick cut too.. I might have to see if there's a secret menu option for that
> Frozen peas are just as good as fresh after all.
In what universe? Fresh peas are significantly better, and I'm not even sure that's an opinion as much as fact.
Edit: If HN had controversial markers, this comment would have one. I've watched the points on it go up and down, negative and positive, for the last hour.
I never realised it was controversial. In every conversation I've had with chefs, cookery programmes watched, experience with both fresh and frozen, never once have I come to the conclusion fresh was better.
Added to the fact they last much longer, I can't see any reason to buy fresh (we're talking petit pois style, rather than runner bean style).
In England peas are taken from field to frozen in less than 4 hours. It's a remarkable process, and it means people buying frozen peas are getting a very good product.
Fresh peas, on the other hand, cover a range from "I picked these myself just now" to "who knows when these came off the plant".
Modern blast chillers make amazing frozen products. It's a pretty impressive thing: a significant amount of the quality of the product is stored in the frozen product. It depends tremendously on how fast you chill, how thoroughly, etc.
I think the difference here isn't fresh vs frozen, but rather unprocessed vs processed.
Heston freezes solid whole pieces of potato, In-n-Out likely uses whole pieces of potato, seasoned. McDonald's likely mashes everything up, blends it all with preservatives and flavour enhancers and forms it into fry-shaped pieces.
Also depends on the location, over here apparently they're a lot more pure than in the US [0] to the extent that they're really not bad. They also claim they're also actually cut rather than shaped.
I think we generally get a better quality product from McD's, I did enjoy my In-n-Out experience when in Cali, but I can imagine it's a world different if the baseline fast food is poorer.
In case anyone is wondering why that doesn't help the OP's issue... In order for the potatoes to be soft on the inside, you have to gelatinize the starch. That means bringing the temperature up to about 60C. However, this results in a gelatin-like block -- no matter how crunchy the outside is. If you want the inside to be fluffy you need to subsequently crystalize the gelatinized starch. You do that by cooling it down. If you've ever eaten cold potatoes or rice, you know how dry it seems -- that's the starch crystals. If you then heat it up again, these crystals re-gelatinize, providing a fluffy interior.
It's often good to go through the cycle more than once, which is why you see recipes for "triple fried" french fries. I tend to like to blanch in salted water, freeze, blanch in oil, freeze and then fry. This also dissolves some of the starch on the outside and provides more surface area for the oil to create crunchy bits. Yeah, it takes all day...
Never been to In-N-Out, so can't comment on what they do.
I worked the fryer at 5 guys and their method is to double fry them. I would drop the fries in for 3 minutes and take them out for 1 then drop them back in again for another minute. Crisps the outside and leaves inside fluffy.
We also soaked the potatoes for several hours to de starch them before frying
Huh interesting to know (as someone who thinks Five Guys makes the 2nd best fries I've ever had, first being a place local to Denver + Colorado Springs)
Other interesting thing about the five guys which you might already know is that their only proprietary ingredient is the buns. The “seasoned” fry seasoning we threw on there was straight up Kroger brand.
Didn't know that actually. Interesting. I knew the flavoring on the base fries was some sort of peanut oil (which is genius, not to mention delicious).
Yes, then they are just stiffer and hotter. Well done is better but not great.
A fry should be crispy on the outside and fluffy on the inside which is not gonna happen with taking a fresh potato and frying it. Freezing and blanching before hand make for better fries.
Part of the problem is that they cut them into shoestring. But another is that they only fry once -- if they did a second fry they'd be far better. I believe McDonalds and other chains pre-cook their fries before they arrive at the restaurant.
I love their burgers. But their fries. I had to give up. And I love fries! It was like cardboard, which felt so weird after being able to see the process...
