Someone once described the difference between working with Cisco and with Huawei as being (and I'm paraphrasing) with Cisco if you have a feature request or bug report, you'll submit it through to your account manager, it will work its way through the Cisco machine, and eventually it might get added/fixed. With Huawei, if you spend enough they'll just give you someone to develop whatever it is you want. That came from someone with a ccie so I guess they have some level of interest in making Cisco sound more organised, but it would explain why Huawei have issues like this
As a layman in the space of knives, why did that cause you to stop trusting them?
In other areas, I found that up until a point, the price is generally correlated with quality. I had great success in avoiding frustration and waste by following the saw "I'm too poor to buy cheap".
Sure, up until a point. If you read a review of the best SUVs and it said the $200k Bentley Bentayga was better than the $27k Toyota RAV4 you would probably say "Well, I'm sure it has its benefits, but I doubt it's better value for money"
As someone who uses a $20 knife, I feel the same way about a $145 knife.
One of the most dangerous things in a kitchen is a dull knife. (And mandolins without guards!)
Dull knives require multiple times of stress, and sawing motion to abrade through the thing. And with more power means accidents are easier and more damaging.
A proper chefs knife (I prefer santokus) should be professionally sharpened, honed before each use, and will be razor sharp. I only need to lay the knife on a steak and pull, and it cuts right through. The cheap $20 knives are usually serrated (nigh unsharpenable) and double as hacksaws.
I agree with the GP in that the average at home chef doesn't need anything more expensive than a $45 Victorinox 8" chef knife. With moderate to proper care, you can keep a cheaper knife very sharp.
While you may be statistically correct, anecdotally my family has hurt themselves way more often with sharp knives than we have with dull knives. It's probably due to being used to a dull knife before switching to a sharp one, but I still can't stand by that adage from our history of personal use at home!
I think AmazonBasic sells a set for $30ish and its more than adequate for most home users or beginners. Does it compare to my Wusthof set? No but paired with a good knife sharpener it will last you a very long time. Unless cooking is a passion of yours, I wouldn't recommend anyone go out and spend hundreds of dollars on a set of high end knifes --- the knives won't turn you into a Michelin starred chef.
After nearly 20 hours of research, checking reviews across two years, and consulting with numerous culinary professionals and chefs, I agree with you.
Their electronic reviews are fine but their other categories leave a lot to be desired. The whole point of a good review site is to find the low/medium priced item that is more than adequate for the task. Recommending a Mac or Wusthof knife is a safe bet that most won't challenge - I want them to find me the needle in the hay stack.
"Shifting" from cheap to expensive could be nefarious for sure... that said, I have a $150 Global chef knife and don't regret it one bit! (Bought on a recommendation from a culinary friend, not Wirecutter...)
Except that's not what happened in the specific example given - it was a strategic decision to spend a billion dollars and multiple years to replace an old system that processed transactions in daily batch jobs with a modern system that can do transactions effectively instantly - which is exactly what the parent post was arguing should occur
While most of your points are valid, you've misunderstood the last quote. CBA didn't fire people and then need to pay a billion dollars to fix something. They specifcally did migrate to a modern system - they completely replaced their entire legacy core banking system with a brand new one.
Interesting. I'd definitely believe that for some of those clusters (particularly the inverted Y). Not sure it fits with the cluster near Peru, and definitely not the one in northeastern Colorado.
The one in NE Colorado is likely oil extraction from the Niobrara shale formation.
The street view is from 2007. If you switch to aerial view (from 2016) you'll see many identical looking installations which are likely oil wells installed during the previous 10 years.
I've found that there's a number people who are afraid to come out and say they didn't like Cuba, it's a very unpopular opinion. I spent two weeks there as part of a 6 month trip through North and Central America, and before I went, everyone said they loved it. Since then I've found I've spoken to two or three people who have said they were glad I told them I didn't like Cuba because they didn't either, but everyone else loves it. Obviously this is a small sample size, but I found it interesting.
Personally I thought that Viñales particularly, and Havana to a lesser extent, to be the most touristy places I've ever been. Of the three main streets in Viñales, almost every building was either a Casa Particular or a restaurant catering to tourists. In downtown Havana, the number of Canadians/Australias/Kiwi's/Europeans was incredible, more so than anywhere else I went in Central America.
Almost every daily activity was more difficult in Cuba than anywhere else I went (probably because of the embargo) - restaurants and supermarkets were constantly out of stock, exchanging money was an hour long ordeal...
That being said, if I had my time again, there's nothing I'd change, it was definitely a unique experience
His next sentence explains his point - the food you get at Cuban restaurants is nothing like the food you actually get in Cuba. Most of the food in Cuba is simple and quite bland
I wonder if the Cuban food in the U.S. is the authentic version, imported by those who were able to flee the revolution, while the food found in Cuba today is the result of fifty years of poverty.
This absolutely true and I've heard it discussed in cooking shows about Miami. Thousands of cubans fled to Florida and started mom and pop restaurants, the people who stayed had to make due with meager rations and the culinary culture died.
Impossible to get steady ingredients due to the embargo and low incomes, most restaurants I ate at there would make do with whatever they could secure for that week.
I had delicious food in Cuba, which was quite a surprise after reading so much about how uninspired it is. The liberalization of the restaurant scene has quickly had an impact at the tourist-friendly private restaurants.
But both countries’ products -- and all of Blue Moon’s products world-wide, for that matter -- share one thing in common: nowhere on the packaging is there any indication that the beer is a product of MillerCoors, the second-largest brewer in the United States.
It says quite clearly on the back label on the australian bottles that it's brewed by Coors
