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Joined 1 year ago
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Cake day: November 19th, 2023

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  • I think we’re still headed up the peak of inflated expectations. Quantum computing may be better at a category of problems that do a significant amount of math on a small amount of data. Traditional computing is likely to stay better at anything that requires a large amount of input data, or a large amount of output data, or only uses a small amount of math to transform the inputs to the outputs.

    Anything you do with SQL, spreadsheets, images, music and video, and basically anything involved in rendering is pretty much untouchable. On the other hand, a limited number of use cases (cryptography, cryptocurrencies, maybe even AI/ML) might be much cheaper and fasrer with a quantum computer. There are possible military applications, so countries with big militaries are spending until they know whether that’s a weakness or not. If it turns out they can’t do any of the things that looked possible from the expectation peak, the whole industry will fizzle.

    As for my opinion, comparing QC to early silicon computers is very misleading, because early computers improved by becoming way smaller. QC is far closer to the minimum possible size already, so there won’t be a comparable, “then grow the circuit size by a factor of ten million” step. I think they probably can’t do anything world shaking.













  • Real everyone-eats-ice-cream-and-dances-all-day hasn’t been tried either. Just because you describe a set of circumstances doesn’t mean those circumstances can exist, and it especially doesn’t mean they can be stable long term.

    Scarcity is a fact of nature. You cannot rationally distribute scarce things without knowing people’s preferences, so you either need to continuously solve the economic knowledge problem (which requires a huge state apparatus, which will be taken over by a dictator), or a means of exchanging goods between people to better suit their preferences (at which point you have invented capitalism).



  • There’s a lot of answers here, but I don’t think anyone said the magic words. To reseason cast iron, you need an oil high in poly-unsaturated fatty acids. Those are the kind that can chain together, and form a good polymer coating.

    The thing that trips me up most about this subject is that 140 years ago, pork fat was very good for seasoning cast iron. Today, it isn’t, because the composition of the fat has changed significantly.

    The best seasoning coats will be thin, not appear or feel oily, give the pan a dark color slightly more glossy than an eggshell, and resist mild detergents, metal spatulas, and heat high enough to sear a steak on. If you have a layer of loose stuff in the pan, that’s just a layer of gunk, and is probably adding some weird flavors to anything you cook.