So for this one I have a lot to say that I’ve wanted to say for more than a few years so I’m just jumping straight to my thesis right here at the top of the page: People use Japan as a handwavey scapegoat as a result of a background culture of “wacky Japan” jokes and growing up joking about Japanese video games. They also use it as a catch-all marker of reactionary sentiment partially in reaction to the supposed popularity of anime amongst the resurgent online right wing. The problem with all this is that it almost invariably extends beyond the media itself or even the (deserving) targets of mockery that this stuff is meant to lampoon. Especially in circles that spend a lot of time on nerdy bullshit like video games and TV shows, what arises is a kneejerk response to anything appearing to be of Japanese aesthetic sensibilities and a strange defensive environment where things are on some level expected to be enjoyed in spite of their country of origin. When Japanese media is reactionary, it is said to be a representation of a whole culture, when it isn’t it is said to be a surprising break from it and thus, no matter what, the discussion ends up at the supposed inherent backwards reactionary nature of Japanese popular culture.

This style is actually very close to an actual navigator / driver situation in a car or on a boat. With all the high level commands coming from the navigator and the lower level implementation happening from the driver.

This style of programming is all about increasing communication and collaboration. Verbally communicating code and editor commands is a skill like anything else but it is one that many people have not developed yet. Don't worry, it's pretty easy to gain and most people pick it up the basics in a few hours.

This article focuses on an argument based on the author’s extensive experience with development and pairing. If you’d like to read a summary of scientific studies conducted on pair programming, check out our Scientific Research Into Pairing article.

The sprint is a five-day process for answering critical business questions through design, prototyping, and testing ideas with customers. Developed at GV, it’s a “greatest hits” of business strategy, innovation, behavior science, design thinking, and more—packaged into a battle-tested process that any team can use.

A few years ago, entity systems (or component systems) were a hot topic. In particular, Scott Bilas gave a great GDC talk (http://scottbilas.com/files/2002/gdc_san_jose/game_objects_slides.pdf – updated link thanks to @junkdogAP) on using them in the development of Dungeon Siege. The main advantages to entity systems were:

After you've checked for existing SSH keys, you can generate a new SSH key to use for authentication, then add it to the ssh-agent.

If you don't already have an SSH key, you must generate a new SSH key. If you're unsure whether you already have an SSH key, check for existing keys.

If you don't want to reenter your passphrase every time you use your SSH key, you can add your key to the SSH agent, which manages your SSH keys and remembers your passphrase.

Pierogi

PIEROGI

Printed from COOKS.COM

Dough:

3 1/2 cups all purpose flour
3 large eggs
2 tablespoons sour cream, buttermilk, or plain yogurt
1 cup water (more if required)
butter or oil
salt and pepper

Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.

Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.

Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.

When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.

While the dough is resting, you can prepare the filling.

Filling:

3 medium or 2 very large waxy potatoes (baking)
3 tablespoons unsalted butter
1-2 tablespoons light olive oil (or schmaltz)
1 large onion, minced
2-3 cloves garlic, minced
2 cups cabbage, finely shredded
1 small leek, finely minced (optional)
2 tablespoons Parmesan or white cheddar cheese, grated

Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).

Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.

Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.

In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, and leek, if you have one, for a few minutes until they begin to take on a translucent color.

Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.

Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.

Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.

Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.

Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.

An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.

NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!

Submitted by: CM

Cake in a Mug

4 Tbs. Flour     

4 Tbs. Sugar

2 Tbs. Cocoa

Mix with fork

1 Egg

3 Tbs Milk

3 Tbs Oil

1 Tbs Vanilla

3 Tbs. Chocolate Chips (optional)

Microwave 3 Minutes

I'm going to suggest a different tack: Start building systems that are under direct user control, or which have a federated distribution of data such that there is no single global point of attack against all users.