• 20 Posts
  • 706 Comments
Joined 3 years ago
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Cake day: July 2nd, 2023

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  • See my other response, it’s very much not random. Every processed product in the modern world is hyper optimized for profit. At the least , they know the average weight of shell with nut and without in grams or something smaller. Also likely a hopper with high speed cameras to count yield per bag to maintain exact profit margins. There could be, and likely is, a scale at the end of line that weighs and would five a fairly faithful estimate of empty percentage per bag. And all that is automated.

    Problem is that infrastructure likely exists more or less and they have just turned up the acceptable percentage of empties probably. Like anything else, VC pushes those lines quarter after quarter until people might revolt (or in another time, an administration regulates an acceptable amount of “defective” product).


  • You are seriously underestimating the industrial factory technology at scale to do quality control when processing food. If they wanted, they could literally remove individual ants from the flow of 5 ton sacks of coffee beans, in a sustainable way. They literally have lasers and sensors to find undesirable product and knock it out of high speed belt flows of fruits and vegetables with micro targeted jets of air and things like that.

    You’re mistake is is that you are thinking of how YOU would sort these yourself, that’s part of our problem as humans, we have a bit of a narcissistic bias. Similar to trump people that think, " he’s doing well enough… I’d do a but better probably, but he’s doing okay" they are comparing to themselves as baseline, when they aren’t even near qualified either.












  • Working early career as a chef at a very high level, this was key. I can still listen to subjective criticism and value individual perspectives, but the food always went to the dining room done to one of the highest possible standards, my own. In that way I was not waiting for your approval or disapproval as validation or closure, but I was genuinely interested in how you experienced it.

    Key to this specifically is the understanding that the majority of assholes who can afford the nicest fine dining don’t know shit about dick. And they don’t deserve reverence and praise just because their great great grandfather owned slaves and subsequent generations hoarded the compounded wealth from that blood money.

    Enjoy your sous vide lamb, it’s wonderful.