No longer active. Find me on Unified.
Austin, TX
Joined April 2008
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Is @awscloud still like this? I mostly just get routed to dead ends by account managers and reps trying to sell things at me.
Also if you want to know more about Steve Yegge (the author of the rant): here’s an interview I did with him recently:
newsletter.pragmaticengineer…
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Here is my friend, who left his investment banking job to become a teacher, singing about linear equations
youtu.be/_dqQb8iZtS4
Garnishes on paperclips are now considered antiquated as well. They do nothing for the drink. A good garnish is part of the drink, adding aroma and flavor.
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I've never seen this technique before, but I can't imagine it does much. The spray barely has time to mix with the liquid.
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He stirs for a very long time (there's a jump in the video). So again, he's .. frosting the glass (less dilution), using large ice (less dilution), heavy stirring (more dilution)
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You should break up your ice if you're going to do this. Again, the point of ice in the mixing glass is not just to make things cold, but to add water to the mix. Large ice = less surface area = less cold and less water.
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He throws out the ice in the lowball already, which means that by the time the drink is ready (1 minute later), the glass is mostly warm again.
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Stop wasting time flipping bottles around. He's not even mixing while doing this, it's pure show. Modern bartenders have eschewed this practice, as it feels kitschy and does nothing for the drink itself.
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