brechin's comments

brechin | 12 years ago | on: Poll: How old are you?

And plenty of discussion on how we can't trust their results any more

From https://news.ycombinator.com/item?id=5537023

  The most significant result of this poll is that HN now seems to be past the point where we can rely on an honor system to prevent users from giving junk answers to polls. A few years ago we could. That's an unfortunate change.

brechin | 13 years ago | on: A mother tongue spoken by millions of Americans still gets no respect

Ahh... this brings me back to my college days (I also majored in Linguistics).

I wonder what the current feelings are about the benefits/drawbacks of establishing an official US English dialect and/or declaring US English as (one of the) official language(s) of the United State?

Thoughts?

brechin | 13 years ago | on: The Truth About Brining Turkey

As mentioned in other comments, you should make sure it's a food-safe bucket. The orange Home Depot buckets, for example, are NOT food-safe.

brechin | 13 years ago | on: The Truth About Brining Turkey

From the UNL page, under "Plastic trash bags for food storage":

"The use of plastic trash bags for food storage or cooking is not recommended by USDA '... because they are not food grade plastic and chemicals from them may leach into the food.'"

From Glad themselves: "We do not recommend using Glad Trash bags for food storage."

To each their own, of course. I'm happy to use zip-top bags for low-temp cooking (they are food-safe after all), but garbage bags will be reserved for use in the garbage can.

brechin | 13 years ago | on: The Truth About Brining Turkey

It's hard to chart subjective descriptions. He does describe the difference in taste/feel between different methods:

"there's a definite case of wet-sponge syndrome" "the flavor a little bland" "it's undoubtedly more juicy and well-seasoned, with a stronger chicken flavor"

Edit: s/objective/subjective/

brechin | 13 years ago | on: The Truth About Brining Turkey

> If you don't want dry turkey, stop overcooking it.

A thousand times, this. Whether you're cooking chicken, turkey, pork, beef, eggs, or anything else solid built on a protein matrix, overcooking will result in a dry and tough end product[+].

+ - The notable exception being very long-cooked proteins, which do relax and become tender again, but require the presence of fat and/or collagen and/or sauce to maintain the experience of juiciness.

brechin | 13 years ago | on: Introduction to Raphaël JS

The transitions are what really interest me about D3. It seems much better suited for that use-case. Thanks for the interesting link!

brechin | 13 years ago | on: Introduction to Raphaël JS

I learned about RaphaelJS recently and used it (along with some jQuery code) to make a very interactive county-by-county map of data our company is interested in displaying for marketing purposes.

I've heard about D3 (http://d3js.org/), but haven't had a chance to use it in my work yet. Can anyone offer comparisons with its SVG rendering performance & capabilities?

brechin | 13 years ago | on: Putting healthcare in hackers' hands

This looks amazing, and puts a lot of patient-focused data out in a much more usable format.

I wonder about other parts of the chain (e.g. payer <-> provider) could benefit from this kind of tech-enabling?

brechin | 13 years ago | on: Ask HN: How are you dealing with scraping hits from EC2 machines?

From TOS on his site:

"Cucumbertown authorizes you to view, download and/or print the Materials only for personal, non-commercial use, provided that you keep intact all copyright and other proprietary notices contained in the original Materials."

So, for example, I could grab everything from the site (minus copyrighted images, etc.) and make my own personal DB of the content. Obviously that's a lot of effort for a little reward for one person, but if I created a repo with a set of tools for people to do this for themselves it could become a big legitimate source of "scraping" traffic.

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