• 37 Posts
  • 680 Comments
Joined 3 年前
Cake day: 2023年6月7日
  • dotslashme@infosec.pubtoProgrammer Humor@programming.dev•Break Things !== Move FastEnglish
    382·
    10 个月前

    At work we have the following quote on the fridge

    “A ceramics teacher announced on opening day that he was dividing the class into two groups. All those on the left side of the studio, he said, would be graded solely on the quantity of work they produced, all those on the right solely on its quality. His procedure was simple: on the final day of class he would bring in his bathroom scales and weigh the work of the “quantity” group: fifty pound of pots rated an “A”, forty pounds a “B”, and so on. Those being graded on “quality”, however, needed to produce only one pot — albeit a perfect one — to get an “A”. Well, came grading time and a curious fact emerged: the works of highest quality were all produced by the group being graded for quantity. It seems that while the “quantity” group was busily churning out piles of work – and learning from their mistakes — the “quality” group had sat theorizing about perfection, and in the end had little more to show for their efforts than grandiose theories and a pile of dead clay.”

    We are a software development company and my reply to this was basically that pot making hasn’t changed in a long time, it’s basically shaping and firing clay. Software development is comparatively new and has a vastly more dynamic landscape.

    Also, the comparison is stupid because we don’t write code, realize it was shit and write a new one. If we did business like that, we wouldn’t be in business.

  • dotslashme@infosec.pubtoEurope@lemmy.dbzer0.com•Cacio e pepe: UK Good Food pasta recipe sparks fury in ItalyEnglish
    8·
    10 个月前

    Giorgio Eramo runs a fresh pasta restaurant near St Peter’s square - serving up cacio e pepe and other traditional pasta dishes.

    “It’s terrible. It’s not cacio e pepe… What Good Food published, with butter and parmesan, is called ‘pasta Alfredo’. It’s another kind of pasta,” he said.

    On his restaurant’s board of pastas, he offers cacio e pepe with lime - a variation. But he says that’s ok.

    “It’s different, it’s for the summer, to make the pasta more fresh. But it doesn’t impact the tradition. It’s not like cream or butter. Lime is just a small change.”

    While I do agree with the statement that there should not be any butter or Parmesan in cacio e pepe, the fact that this guy adds lime to his and saying it’s still cacio e pepe, just make it sound like as long as Italians do the change, it’s okay.