I have one named thoughts.txt, and one named notes.txt, to separate daily scrum list vs. random idea or thought list. shortcuts on the desktop and aliases for easy access.
Also started using the notation
[ ] thing to do
[x] thing got done
Ok, I have some other special case ones like recipes, etc
If you’re actually trying to do anything, and you are diligent, you’re really only competing with 10% of the pool. Now, you just have to beat 50% of your real competitors.
Is it the "right stuff"? One might just as plausibly expect such people to be highly risk tolerant and to end up screwing up really badly as often as they succeed.
I'd expect them to screw up much more often than they succeed. But if 25 people take a risk and found a company and 1 of them succeeds, that one company might employ 1000 people. The 24 failures may be worth it. That's leaving aside whatever useful services the company provides.
~20% of the world population of foreign-born people lives in the US. It's difficult to think that's unrelated to the fact that the US produces a disproportionate amount of global innovation.
> Immigrants are 4 times more likely than children of native-born parents to have less than a high school degree, but are almost twice as likely to have a doctorate.
> Immigrants are much more likely than others to work in construction or service occupations, but children of immigrants work in roughly the same occupations as the children of natives.
Although, they already managed not to screw up US immigration (if we're being US centric here) which indicates they can figure out relatively complex problems, and have the drive to get off their ass and do something. Whether it was legal or not, for most people immigrating to the US is a huge pain in the ass.
In Korean cooking, there is a flavor known as "cool". Think thin, really heated broth, spicy with green pepper spiciness, the more nasal type (as opposed to red spiciness, more tongue prominent)
In Chinese cooking, there is the "numbing" flavor, red sichuan pepper, white pepper, cloves, et al.
Flavor is simply more complex than the headline that there are only four, and _______.
But I wouldn't classify those as basic flavors, they're more of a generic physical sensation rather than signals unique to the taste buds on a tongue.
For example the capsaicin burn of a pepper can be be felt somewhere else on my body but now matter how much vinegar or sugar I rub on, I would not know if it was sour or sweet.
If you're ever in a restaurant and see Szechuan dry fried string beans or mapo tofu on the menu, check it out. I live near a couple Asian markets that stock the sichuan peppercorns and various other numbingly spicy things (oils, bean pastes, etc.) in stock.
You can buy Sichuan pepper off the supermarket spice rack in the UK, it's not obscure at all. Pop one in your mouth and chew it and you will immediately notice the distinctive sensation. Are you sure you were looking for the right thing?
You can get massive amounts of szechuan peppercorns very cheaply on Amazon. I recommend it! Also recommended: authentic Szechuan cuisine (at least if you like spicy food).
as usual, popular science reporting is based in fact, but misstates it. there are many flavors, but only five basic tastes. the spicy sensations you refer to are touch senses: it is well known that capsaicin spiciness can be felt on most skin, not just in the mouth. therefore, it is better classified as a pain or thermal sensation, not a taste.
I am guessing that the poster is referring to 시원하다, for which I would use the "refreshing" definition instead of the "cool" definition in the example of a hot broth. It is also used in similar way for the refreshing feeling of a sauna.
asking important question, can wha-wha be incorporated? Markdown, are you there?