Well, you could say mine doesn’t either, literally, but the only reason I am in this role, and the driving force behind my major accomplishments in the last 10 years, has been my curiosity. It led me to do things nobody in my area had the (ability|foolishness) to do, and then it led me to develop enough improvements that things work really well now.
I'd be curious if jobs like yours are not on the tail side of the distribution. It's very common that in work groups, curiosity / creativity gets ignored if not punished. I've seen this even in small techies groups, there was a natural emergence of boundaries in which people don't get to think beyond (you're overstepping, that's not your role, you're doing too much). It seems a pavlovian reflex when leadership doesn't know how to operate without assigning roles.
I mean, think of all the people getting paid eight-digit compensation right now because they were curious about this dead-end deep learning stuff 15 years ago for no good reason!
I couldn't resist... Like the kid at facebook who's buddies with Altman so gets to be a billionare? Like Altman himself (when did he enter the field again? Oh yea he was a crypto huckster). Like everyone I've ever met in the machine learning department? 95% of the people in that field are just following trends and good at winning that game. Call it sour grapes, but I'm just observing reality here. And everyone who thinks following fads = being curious is just doing the larp I described earlier. Moreover, everyone who thinks following fads keeps them safe from AI is deluding themselves. The AI of 2026 can do it better than you can.
Yea, because I actually know many, and they're not good people. Also good job missing that this thread is about Altman and friends in addition to every one involved in it. Satvik here just thinks nobody on the internet with a grievance could possibly have any merit to their feelings.
No, you're the only one who brought up Altman (literally, ctrl-F "Altman" and your comment is the one that starts mentioning him), and either way, the vast majority of AI scientists are not personally connected to Altman or Zuck or whoever else you're talking about. If we're swapping anecdotes, I also know many and they're perfectly fine people, not sure what's bad about them, unless you literally think anyone working on AI is bad, in which case, I can't help you there. Just because you have a grievance doesn't mean it's justified, seems like it's some personal vendetta you have instead.
How are you trying to help me lol? I brought up Altman because he's one of the heroes of the AI movement. For some reason anything I add to the conversation isn't a part of it though.
So I know many bad people involved in it and you know many good people. I guess that's the end of it because I have no reason to trust what some random guy on the internet says over my own extensive real life experience.
I stepped away from the keyboard to cool off and I just wanted to apologize for being a bit mean here. I am sorry. I did have a bad experience, but not everybody in any field is bad. Have a good day as well.
Didn't Sam Altman write a "friend locator" app that sold for millions after (angrily) refusing to disclose how many users it had? Then it was summarily shut down after acquisition ... and turned out to have never had more than 500 DAU (though appreantly more registrations)
This reading doesn’t make sense. There’s no way to extrapolate from this to any statement about 40% of the population, and even 40% of the day is a serious misread imo.
> it would imply a massive epidemic of THC overuse.
Not really, due to THC content in the body not being a reliable indicator of impairment or even time since use.
If BAC were more like THC levels, I suspect the data would show 40% or more of the population has consumed alcohol - or, in your words, is drunk "at any given moment"
No need to be judgmental about statistics. They are just facts.
A similar result about alcohol would be the (hypothetical) statement that the rate of drunk drivers in fatal accidents was constant before and after the enactment of Prohibition.
I do agree that the fact that fatal THC% stays constant before and after legalization is a surprise.
Obviously the study is not claiming that rates of THC use in general remain the same.
One possible reason: the “new recruit” people who are now willing to use cannabis BECAUSE it is legal are also rule-following by being willing to stay off the road after using it. Perfectly plausible to me.
This statement completely fails to engage with the post.
In fact, the parent's whole "argument" ignores the prevalence of encrypted communications in the modern world. To use their (absurd) gun analogy, the modern internet is close to an open-carry state. (Europeans: this means everyone can carry a gun visibly.)
Everyone uses https by default. Phone communications and texts are the least secure by far.
PS There is nothing wrong with the GP's anecdote. It is an excellent argument, understandable argument for casual importance of privacy.
As important as I think questioning is, there’s another side of it where people push their own agenda with questions on topics that were decided by other/more senior people hashing it out. At some point this does need to be dealt with. All I see is the yapping questions wasting meeting time, though.
I run a sourdough bakery with my partner, as it happens. Although I'm not a baker, coming from a mathematics background I'm the one most focused on process and quality control. We don't use any commercial yeast so I've picked a few things related to targeting different flavors using the same starter.
We use different temperature profiles during proofing for different products (we have fancy proofing fridges where we set temperature profiles over a 12 to 36 hour period depending on the product). Low and slow is good for certain types of bread, or pizza base. But not so much for a brioche or croissant dough.
I personally love slow fermented, heavy rye based sourdough, but lots of our customers don't and the bread we sell most is a classic white sourdough fermented comparatively quickly at higher temperature for a lighter and less sour taste. It's still very slow fermentation compared to commercial yeast, of course.
The proofing temperature profile for this bread isn't as simple as "start warm and gradually cool down" (i.e. the warm oven method), but that is a reasonable approximation for a home baker.
i started trying to make sourdough bread 2 weeks ago (and baking/cooking at all).
is there 1 definitive book/youtube channel/other kind of resource you would recommend to put mut on a solid path for a few months/years?
i just want to make sourdough bread daily in order to have healthy stable carbs at home. (stone milled complete grain flour and wild yeast). with the price of rice currently in japan it doesnt even look to be significantly more expensive.
I'm sorry to say I don't have any answers for you, at least nothing better than you'd get from searching on to r/sourdough or r/baking.
Like I said, I'm not a baker. My partner is. My focus is on other parts of the business, I was just sharing what I have picked up (via osmosis mostly) about different temperature profiles for different products.
Maybe it depends on the yeast? I use commercial yeast and not a sourdough culture. The one I have ("Red Star Yeast") rises just fine with the method and the result tastes great!
YOUR job doesn’t pay you to be curious.
Well, you could say mine doesn’t either, literally, but the only reason I am in this role, and the driving force behind my major accomplishments in the last 10 years, has been my curiosity. It led me to do things nobody in my area had the (ability|foolishness) to do, and then it led me to develop enough improvements that things work really well now.
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