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Karl Popper (1902–1994)

Unlimited tolerance must lead to the disappearance of tolerance. If we extend unlimited tolerance even to those who are intolerant, if we are not prepared to defend a tolerant society against the onslaught of the intolerant, then the tolerant will be destroyed, and tolerance with them. In this formulation, I do not imply, for instance, that we should always suppress the utterance of intolerant philosophies; as long as we can counter them by rational argument and keep them in check by public opinion, suppression would certainly be most unwise. But we should claim the right to suppress them if necessary even by force; for it may easily turn out that they are not prepared to meet us on the level of rational argument, but begin by denouncing all argument; they may forbid their followers to listen to rational argument, because it is deceptive, and teach them to answer arguments by the use of their fists or pistols. We should therefore claim, in the name of tolerance, the right not to tolerate the intolerant. We should claim that any movement preaching intolerance places itself outside the law, and we should consider incitement to intolerance and persecution as criminal, in the same way as we should consider incitement to murder, or to kidnapping, or to the revival of the slave trade, as criminal.

–Karl Popper

Critical rationalism

Against Bohr's instrumentalism, support Einstein's realism.

Let us say that, in general, failure (and disconfirmation) are more informative than success and confirmation, which is why I claim that negative knowledge is just "more robust".

Now, before starting to write this section, I spent some time scouring Popper's complete works wondering how the great thinker, with his obsessive approach to falsification, completely missed the idea of fragility. His masterpiece, The Poverty of Historicism, in which he presents the limits of forecasting, shows the impossibility of an acceptable representation of the future. But he missed the point that if an incompetent surgeon is operating on a brain, one can safely predict serious damage, even the death of the patient. Yet such subtractive representation of the future is perfectly in line with his idea of disconfirmation, its logical second step. What he calls falsification of a theory, in practice, to the breaking of the object of its application.

In political systems, a good mechanism is one that helps remove the bad guy; it's not about what to do or who to put in. For the bad guy can cause more harm than the collective actions of good ones.

Nassim Taleb

Karl Popper's idea that theories can be definitely falsified, but never definitely confirmed, is yet another special case of the Bayesian rules: if p(X|A) ~ 1, if the theory makes a definite prediction, then observing !X very strongly falsifies A. On the other hand, if we observe X, this doesn't definitely confirm the theory, there might be some other condition B such that p(X|B) ~ 1, in which case observing X doesn't favor A over B. For observing X to definitely confirm A, we would have to know, not that p(X|A) ~ 1, but that p(X|!A) ~ 0, which is something that we can't know because we can't range over all possible alternative explanations. For example, when Einstein's theory of General Relativity toppled Newton's incredibly well-confirmed theory of gravity, it turned out that all of Newton's predictions were just a special case of Einstein's predictions.

–Eliezer Yudkowsky

Stephen Hawking erroneously referred to Popper as positivist:

Any sound scientific theory, whether of time or of any other concept, should in my opinion be based on the most workable philosophy of science: the positivist approach put forward by Karl Popper and others. According to this way of thinking, a scientific theory is a mathematical model that describes and codifies the observations we make. A good theory will describe a large range of phenomena on the basis of a few simple postulates and will make definite predictions that can be tested. … If one takes the positivist position, as I do, one cannot say what time actually is. All one can do is describe what has been found to be a very good mathematical model for time and say what predictions it makes.

However, the claim that Popper was a positivist is a common misunderstanding that Popper himself termed the "Popper legend".[55] In fact, he developed his beliefs in stark opposition to and as a criticism of positivism and held that scientific theories talk about how the world really is, not, as positivists claim, about phenomena or observations experienced by scientists.[56] In the same vein, continental philosophers like Theodor Adorno and Jürgen Habermas regarded Popper as a positivist because of his alleged devotion to a unified science. However, this was also part of the "Popper legend"; Popper had in fact been the foremost critic of this doctrine of the Vienna Circle, critiquing it, for instance, in his Conjectures and Refutations.

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Created (7 years ago)

Giordano Bruno (1548–1600)

Not to be confused with Bruno de Finetti.

Took the Copernican model and extended it to propose that the stars are distant suns surrounded by their own planets (correct), and raised the possibility that they could foster life of their own.

Tried for heresy by the Inquisition on charges including "denial of eternal damnation, the Trinity, the divinity of Christ, the virginity of Mary, and transsubstatiation". Also "of concern" was his pantheism and his teaching of reincarnation. He was burned at the stake.

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Created (7 years ago)

Recipes

Homemade marzipan🔗

Version [2022-12-15 Thu]

Tools:

  • freezer
  • bowl
  • 2 small pots where one is fslightly bigger than the other (for melting chocolate)
  • 2 spoons
  • 2-4 dinner plates with metal foil on top

Ingredients:

  • Three parts by weight almond flour
  • Three parts by weight dark chocolate
  • Two parts by weight rum (not Rhum Agricole, which is very different) or brandy (also known as "cognac" when it comes from France)
  • Two parts by weight date paste (f you don't know what this is, check a local Middle Eastern/Indian grocery store)
  • saffron (optional)

Note: the date-paste is practical, but for some extra cleanup work, you can replace it with raisins blended in a mixer, being aware that most home mixers will perform poorly at this task. Since many of the raisins come out this process undamaged, that creates a more chunky result. To make it a bit easier, marinate the raisins in the rum for a few hours or overnight to allow them to expand and become less sticky.

Gently melt the chocolate.

Mix all other ingredients in a bowl, but add the rum last, gradually, until it's easy to form the mixture into balls in your hands.

Shape the mixture into bite-sized balls.

Now coat the balls in chocolate one at a time, by dropping the ball into the melted chocolate and using two spoons to turn it over once (thus completely covering it in chocolate) and move it onto the foil-covered plates.

Put the plates in the freezer for at least 30 minutes. After that it should be easy to separate the balls from the foil.

Version <2017-Dec-11>

Making your own marzipans in 20 minutes:

  • 3 parts by weight almond flour
  • 2 parts by weight dark chocolate
  • 1 part by weight powdered sugar
  • 1 part by weight rum, brandy/cognac or arrac
  • 1 part by weight raisins or chopped dates (optional)

Gently melt the chocolate.

Mix almond flour, sugar and raisins in a bowl.

Add rum to the bowl until the mixture can be shaped into clumps with your hands.

Shape the mixture into bite-sized balls.

Now you have two options:

The direct way - Pour the melted chocolate onto a dinner plate and roll the balls in it, placing the finished products on another plate.

The slower way - Freeze the balls for fifteen minutes, then roll them in the melted chocolate directly in the kettle. You may be able to use more of the chocolate this way, since all of it is kept liquid in the warm kettle.

Store in the fridge. Enjoy!

How much do you get for the money? Assuming

  • 300 g flour
  • 200 g choc
  • 100 g sugar
  • 100 g raisins
  • 100 g rum

then total weight is 800 g high quality marzipan, for a price of <150 SEK. This beats all Anthon Berg products since they are not as good and cost more, some of them much more.

Tallow

TL;DR:

Chop. Heat in kettle. Strain into bowl or carafe, dropping solids into second bowl. Wait a few minutes so that particles in carafe sink to the bottom. Pour liquid tallow into chosen container, leaving the bottom layer of particles.


Old:

Slow-cook the stuff whole. You'll have a lot of leftover fatty solids, if you don't mind gorging for a few days. Drawback is it spends a long time at hot temperature, so I have some worry about oxidation.

For maximum extraction, cube it and pulse it a bit in a blender, to rip apart membranes. Then either dry-render or wet-render. Haven't tried this yet. Maybe try it without the blender, so as to create less dishes. Just finely chop it. This would be easier if it's semi-frozen. 2-4 hours in cold water should be about right if the bags are one kg each. Will try with blender, I think, for my first time, so my results can be compared to the online recipes I've read.

One interesting trick to prevent oxidation might be to add berries, herbs or ascorbate during rendering, but I don't know the consequences. Might it create an environment ripe for botulism bacteria? This is why pressure-cooking jars of finished tallow is a neat idea, although pressure-cooking might defeat the point of adding antioxidants.

Sauerkraut

GROCERIES

  • Non-iodized salt (MUST be non-iodized)
  • Cabbage. You should know how much each head weighs – it'll be on your receipt from the grocery store. For every liter of space in your Fido jars, buy 1.5 kg of cabbage.
  • (Optional) A few carrots, straight shape with uniform thickness, to act as a weight-spreader

EQUIPMENT

  • Cutting board (two if you're a team)
  • Knife (two if you're a team)
  • Giant bowl or kettle, maybe several bowls. I prefer 2 liters of space for every kg of cabbage you have. So 5 kg of cabbage -> find a 10-liter kettle.
  • 1.5L or larger Fido jars.
  • (Optional) Disposable gloves
  • (Optional) A plate or extra cutting board to temporarily place some of your cabbage on.
  • (Optional) A tiny vase, salt shaker, sturdy shot glass, or other glass item

STAGE 1

Boil your glass jars and knife in a kettle. Sterilize your cutting boards by pouring boiling water over them.

Wash your hands. Every time you touch something you shouldn't, wash your hands again. Learn to wash your hands properly (Google it).

Peel off outermost cabbage leaves and throw them away. Cut away blemishes.

Peel off a few more leaves, for use as "hats" later.

Cut cabbage in thin strips, or in thick strips and dice them. Either makes it easy to work with. Dicing thin strips is redundant though.

As your cutting board gets full, keep dumping the cut cabbage into a giant bowl (I use a ten-liter kettle). If you have to split a cabbage head into two separate bowls, take note of how much you split off if you want to give them the proper amount of salt (this is why it's easier to just have one giant bowl).

Once you've filled your bowl to about 75%, stop. It's easier to work with two 75% bowls than one 100% bowl.

Add an appropriate amount of salt. In American, this is around 3 tablespoons of non-iodized salt per 5 pounds of cabbage, or I guess 1.5-2.0 ml per 100 g cabbage, i.e. slightly over 1 tablespoon (15 ml) per kg. More finely ground salt will be more dense, so use slightly less.

Take into account the fact you're not using the cores or outermost leaves of your cabbage heads, so they weigh a bit less than they did on the grocery receipt. It's not important to get this number very exactly though. If you've spread the contents of a cabbage head into multiple bowls and don't know how much went into each, just make sure to get the total sum of salt correct.

Now put on gloves if you have. Use your hands to mix the salt with the cabbage. Mix well because uneven salting may give ground to spoilage bacteria later (some people do make unsalted sauerkraut, but it's down to luck). If you're using coarse salt, you may have to gather granules from the bottom of the bowl repeatedly.

Take a break of minimum 30 minutes. The salt will soften the cabbage.


STAGE 2

Put on new gloves. Pick up fistfuls of your proto-sauerkraut and drop them into Fido jars. As the jars get full, press the contents down to make more space. You'll be surprised at how much can fit.

Once a jar is filled to a couple of centimeters below where the "neck" of the jar starts, take some of the cabbage leaves you saved and put them on top of the contents, covering them. These prevent tiny fragments of cabbage from floating to the surface.

At this point, it may be enough to put a tiny vase or salt shaker on top of all this and close the lid of the jar. The vase should end up pressing the contents down. If it doesn't, cut some carrots lengthwise and lay them on (you may have to shorten the carrots), then put the vase on top of all that. I like to put an additional carrot on top of the other carrots, lying across, to press them all down. Cut a flat surface on the top of this carrot for the vase to find a stable ground.


You're done!

Now, for the first week, come back daily and burp the jars, just in case. A lot of gases build up. The Fido jars able to handle it though, says the internet. Also if you can find a relatively cool place (13C?) to put them for the first week (and then room temperature for the following weeks), this supposedly enhances the taste.

Pemmican

NOTE: I have fears about freezing it, residual water may freeze and create microfractures in the block, and then I'm not sure about shelf-life.

NOTE: Making pemmican has little point unless you are going traveling. If you just want to store large amounts of Paleo food outside the freezer, drying meat and rendering tallow would do the job, both will keep perfectly well on their own.

NOTE: If you just want to compress food for bringing with you somewhere that also has a freezer, or stock your own freezer, you can create different kinds of "forcemeat", e.g. kalvsylta, polsa and leverpastej.

General principles of pemmican still apply: reduce water as much as possible, and fill in any "air gaps" with fat or gelatinous broth. The difference being that pemmican has zero water, while the other dishes retain some water.

Ok, finally the recipe for pemmican:

Melt tallow and stir it into pulverized dry meat. Use less tallow rather than more because you don't want so much that some oil separates from the powder. If you'll want to pressure-cook it later, observe the mixture while the tallow is still in the melted state so that you can be confident nothing will separate when you stuff a glass jar with the mixture and boil it.

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Created (7 years ago)

An Accidental Ode to MSWord Hotkeys

This was triggered by the discussion on news.ycombinator.com/item?id=5305055.

I feel that much of the perceived difference between modefulness and modelessness is in your head (doesn't make it less real, I admit). Look, are you familiar with the concept of a hotkey sequence? They're the most visible in Emacs, where many commands are bound to a sequence such as C-x C-s.

Everything we do on a keyboard is part of a sequence. In Vim, you can type :wqa to execute a command, and if someone made a similar binding in Emacs, it would be represented in their notation as S-; w q a, and more importantly, it would feel different to many people. Because in Vim, : makes you enter a state where you can type anything you want in a free-input field, and in this case you type wqa. In Emacs, pressing S-; will make the minibuffer display S-; while nothing happens, indicating that you've begun a hotkey sequence. As you press each key, they'll show up: S-; w q a … It feels like you're in the same state throughout, where Emacs is doing nothing and waiting for you to reach a sequence that is bound to a command. In particular, you feel constrained. In the Vim equivalent, you can backspace whereas in Emacs if you press the wrong key you have to re-do the sequence.

But you're ultimately doing the same thing with your fingers. Someone recording your fingers wouldn't know if you were executing an Emacs command, a Vim command, or merely typing ":wqa" into the body of a blog post.

When you type the word "hi", you are executing the sequence of pressing the h key followed by the i key. I grant this is a silly example, but I need to show that every keystroke comes in sequences. Sequences are the universe, the backdrop of everything that happens during keyboard input.

Modern editors typically have hotkey sequences consisting of a single step. Obviously, a single hotkey is always better than two in a sequence. By the same token, two hotkeys are better than three, and so on. You want the fewest number of steps in the sequence, for convenience. Cheers to modern editors!

This is complicated by the question of which hotkeys you put in the sequence. If they are single letters like w q a, fine! If they are C-c C-x p, not so good. The latter looks like three keystrokes but is four, or five if you count having to release the Ctrl key before pressing p, which I find at least as annoying as having to press it in the first place.

Now, back to modern editors: they typically have hotkey sequences consisting of a single step. But what hotkeys? Almost always a combination like Ctrl-F, which is two keystrokes minimum.

Given that they're modeless, of course they have to do it this way. And it's not so bad. The thing about Vim Normal mode is that single-hotkey commands don't even need modifiers, you can just press f, no Ctrl.

The drawback is that you have to enter a "mode", which sounds weird.

To get around this, I will describe another basic concept of keyboard input, which has many names but that I'll call a hydra. A hydra is a many-headed beast of Greek myth, that grew new heads whenever one was cut off. It's also a way of making hotkey sequences more persistent. For example, suppose that you wanted to execute the following commands:

C-c C-x p
C-c C-x l
C-c C-x a

Lot of work, right? But, if the sequence C-c C-x is a hydra, then what you have to type is

C-c C-x p l a

That is, the first parts of the sequence don't have to be retyped.

The way hydras are typically implemented in Emacs is that they're nonpersistent (compared to a Vim mode, see later). As soon as you hit some key (let's say r) that isn't bound to anything in the hydra, it exits the hydra and does what that key would have done instead, i.e. instead of it trying to execute the equivalent of C-c C-x r you simply type the letter r onscreen. The hydra is exited trivially, unlike modes in Vim that have to be exited with the ESC key.

Now the meat of the topic. All that a mode is, is a type of hydra. The Vim Normal mode is a hydra that starts with ESC, and it's very broad, having many different keybinds coming after ESC. We might say that the hydra has one head for every key on your keyboard: there are none undefined. It's a persistent one, as it's not easy to exit. The escape hatch is the i key, which instead puts you in the Insert mode hydra (and doesn't insert the letter "i": it's a whole keystroke merely to change mode and do nothing more).

If you like to view it this way, all editors are constantly in a hydra, just one that doesn't need to be entered with any key beforehand. Modeless editors aren't modeless, they have one mode.

Now think about this: What is easier to press, Ctrl-F or Ctrl then F? Is it easier to press the D key and the F key at the same time, or to press them in sequence?

YMMV, but many feel that pressing two keys in sequence is more comfortable than two keys at the same time.

So over of pressing d and f together, we always prefer the sequence d and then f. What if the reason you do this is that 'd' puts you in a different mode, where the 'f' key will do what you want? Does it make a difference? In the Vim paradigm, yes: you will also have to exit that mode when you're done. Then it can be preferable to just press a chord such as Ctrl+F and not think about entering and exiting modes.

Suppose the mode wasn't persistent? I.e. suppose by pressing d you enter the mode, then by pressing f, you execute that command and return to the mode you were in previously.

Well. Then it's not a mode as most would define it, just a hotkey sequence. (It can be a hydra though: hydras may have both persistent and non-persistent heads, a mixture of those that grow back and those that don't)

If you want to take the classification to the extreme, each hotkey in a hotkey sequence is a small mode, a non-persistent one, wherein the next hotkey will do something it wouldn't have done otherwise. Emacs has hundreds or thousands of these small modes while Vim has three big modes. Most editors have one (by virtue of rejecting hotkey sequences altogether).

Microsoft Word is actually an exception. If you're a whiz with hotkeys there, you know what I mean: they use hotkey sequences (all of which start with Alt), though never with modifiers. It's like the best of Vim and Emacs: the modes are non-persistent and automatically exit (unlike Vim), and they don't need you to hold down the Ctrl key either (unlike Emacs). The only way to improve on this would be make some of those sequences into hydras, and correct me if I'm wrong, but I think Word has done that too.

Word is bad in so many ways, but it seems the keyboard input was competently designed.

Anyway, I hope modes don't feel weird now.

Keyboard design

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  • 2023-09-13
Created (7 years ago)
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