tehsuk

8 ms·

1.
by tehsuk 7mo ago
"React as the stack"? If you're talking about the very top of the stack, sure. Not sure how React replaces .NET otherwise to be honest. Saying that the React (I assume Node on the backend) and overall JS ecosystem is stable c
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by tehsuk 7mo ago
This scrolls alright in Chrome but lags horribly when scrolling on Firefox. Especially when the larger animations come into view.
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by tehsuk 1y ago
I'm thinking about what this post explains more clearly than I can: https://simonwillison.net/2025/Jun/16/the-lethal-trifecta Seems to me that these kind of systems, by design, tick all three boxes. I&#x
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by tehsuk 1y ago
Anything that gives any sort of system access to sensitive data and lets agents carry out actions on basically unchecked input sounds like a complete security and privacy nightmare by design.
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by tehsuk 3y ago
School lunches in Sweden are free.
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by tehsuk 4y ago
The paper goes on with "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water". It wasn't in my quote, but the paper completely disregards whisky bottled at higher ABV%. Something I think is impor
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by tehsuk 4y ago
> I have heard of people who add a drop of water to a 70% whisky but I can't say I understand why. Perhaps it's individual but I just find I get a numb feeling in my mouth with anything 60% or above, which simply feels like it
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by tehsuk 4y ago
There are lot of small, annoying details. "Many whiskies, especially those that are made on the Scottish island of Isley, have a typical smoky taste that develops when malted barley is smoked on peat fire." The smoke comes from th
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by tehsuk 4y ago
> The bulk of Scotch whisky production, both single malt and blended, is aimed at filling supermarket shelves because that's where the highest volumes of sales and profit come from. These products are not aimed at enthusiasts. Yes.
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by tehsuk 4y ago
> That dilution might take place before bottling, after bottling, or a combination of both The paper states "Before bottling, the whisky is diluted to around 40 vol-% by the addition of water", which is clearly not always true,
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by tehsuk 4y ago
> 40% is still a thing in my group, but it’s rare that water gets added, that’s only done with higher strengths. That's kind of my point too, I failed to express it well enough. The paper author asserts that 40% whiskies are diluted
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by tehsuk 4y ago
I'd say it highly depends on what you're starting with. There's a huge difference between a basic 40% entry level malt/blend and a 60% cask strength bottling. I usually try without water first, and then fine tune if I fi
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by tehsuk 4y ago
> Whisky is distilled to around 70% alcohol by volume (vol-%) then diluted to about 40 vol-% Might be true for the vast majority of whisky, but once you start to hit enthusiast territory, there's whisky from 40% to above 60% ABV. So
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by tehsuk 6y ago
> Put your money in low risk investments. Google "best low-risk investments" - there are many sites with lists. Invest in near-zero risk investments and park your money there. Do not touch it. "Near-zero risk" means n