Intel Atom: pros/cons/hazzards?

On Tue, 23 Sep 2014 00:35:53 -0400, rickman <gnuarm@gmail.com> wrote:

>On 9/22/2014 10:01 AM, Don Y wrote:

>> Even less formally:  2 smidgen = 1 pinch; 2 pinch = 1 dash; 8 dashes = 1t.
>> (Most folks tend to think of these as just informal quantities:  "a little
>> bit")
>
>How do you measure a dash?  Do you have a dash spoon, a pinch spoon?


I actually have a pinch measuring spoon (1/16th tsp or .312ml, IIRC).
I rarely use it, it came in a set of "odd size" spoons.  The set also
includes a 1/8th tsp spoon, but it's not labeled as a "dash" (unlike
the pinch spoon).  The 1/8 tsp spoon does get used occasionally,
especially when scaling a recipe down.

On Mon, 22 Sep 2014 15:00:33 -0700, Don Y <this@is.not.me.com> wrote:

>On 9/22/2014 1:53 PM, glen herrmannsfeldt wrote:
>> In comp.arch.embedded David Brown <david.brown@hesbynett.no> wrote:
>>
>> (snip, someone wrote)
>>
>>>>> 3 dl. cream   -  1-1/4 cups
>>
>>> Despite being Scottish, I've never been good at imperial measures.
>>> Inches are all right, but how can one possibly use a "cup" as a unit
>>> of measure?  I've got cups of all different sizes - and no doubt an
>>> American "cup" is twice that of a British cup...
>>
>> American "cup" is about 236ml.  Most measuring cups for liquid
>> measuring (some of which are more than one cup) have metric lines
>> also marked.
>>
>> Dry measurements are done with a set of nested cups with no lines,
>> the come in 1/4, 1/3, 1/2, and 1 cup sizes.  You scoop into the bag
>> of, for example, sugar, level off the top with a knife, then pour
>> into the bowl.
>
>And smaller quantities are handled with "(nested) measuring spoons":
>1/8t, 1/4t, 1/2t, 3/4t, 1t, 1T -- and, less commonly, smidgen,
>pinch and dash.  Note, also, that some ingredients (e.g., baking
>powder) are often packaged in containers that deliberately provide
>an "edge" to scrape the excess off the spoon as you withdraw it from
>the container!
>
>I frankly can't imagine anyone using a scale/balance and being able to
>measure ingredients anywhere near as quickly!  Biggest hassle is measuring
>liquid ingredients AND dry ingredients using the same set of spoons/cups:
>either do ALL the dry ingredients first; or, clean and dry the spoons/cups
>after using them on liquid measures (which commonly go into baked goods
>*first*) before dipping them into the dry.


In Europe (or at least Germany and Austria), where ingredients are
commonly specified in grams, a graduated inverted cone is commonly
used, and it has columns of marks calibrated for different (common)
substances.  For example, there's one set of marks for grams of sugar,
and another for grams of flour.  Obviously there are packing/density
issues with that, but no more than measuring flour in cups...

Here you can see the flour and sugar side of a semi-typical specimen:

http://fscomps.fotosearch.com/compc/FSA/FSA051/x17050137.jpg

And there are various other forms:

http://www.germandeli.com/Kayser-Measuring-Cup-from-Germany-image.jpg

On Mon, 22 Sep 2014 23:27:22 -0400, rickman <gnuarm@gmail.com> Gave us:

>Are there any areas where the US uses metric by convention?

  All three car makers, and even AMC and Jeep, when they existed.

  Since the early seventies.

  The military, NASA, many other gov orgs, all metricized.

  The thing is that the inch conventions are NOT ruled out, so what one
sees is a mixed application of both, and even within the same product.

  That is how a space probe mission can fail.  Because too many "college
educated" folks failed to actually pay close attention to the world some
HR idiot hired them into and let them even get undeserved paychecks in.

  I cannot believe how so many fully degreed folks can be so downright
common sense, real world stupid when they hit the labs.

  And for you to have been on this planet for so long, and to be fully
unaware of where America is in all this, is a huge tell that you are
just one of the assholes I refer to.

On Mon, 22 Sep 2014 23:27:22 -0400, rickman <gnuarm@gmail.com> Gave us:

>I really am amazed that we are still not with the program.  We tried 
>going metric over 40 years ago!  Why haven't we gotten a second wind?


  You are fucking brainless to think that we did not succeed.

  Do you even look at your fucking speedometer when you drive, idiot?

On Tue, 23 Sep 2014 10:08:11 -0500, Robert Wessel
<robertwessel2@yahoo.com> Gave us:

>On Tue, 23 Sep 2014 00:35:53 -0400, rickman <gnuarm@gmail.com> wrote:
>
>>On 9/22/2014 10:01 AM, Don Y wrote:
>
>>> Even less formally:  2 smidgen = 1 pinch; 2 pinch = 1 dash; 8 dashes = 1t.
>>> (Most folks tend to think of these as just informal quantities:  "a little
>>> bit")
>>
>>How do you measure a dash?  Do you have a dash spoon, a pinch spoon?
>
>
>I actually have a pinch measuring spoon (1/16th tsp or .312ml, IIRC).
>I rarely use it, it came in a set of "odd size" spoons.  The set also
>includes a 1/8th tsp spoon, but it's not labeled as a "dash" (unlike
>the pinch spoon).  The 1/8 tsp spoon does get used occasionally,
>especially when scaling a recipe down.


  Just don't ask 'Justin Wilson' to calibrate any kitchen measures for
you. (He was one of the original TV cooking show hosts)

On Mon, 22 Sep 2014 23:43:50 -0400, rickman <gnuarm@gmail.com> wrote:

>On 9/22/2014 9:05 PM, glen herrmannsfeldt wrote:
>> In comp.arch.embedded Don Y <this@is.not.me.com> wrote:
<...>
>>> I believe most products here are labeled in "dual units".
>>> People can read whichever they are most comfortable with.
>
>That only applies to some products like food.  Try buying an 18 mm drill 
>bit at Home Depot.

Nonsense.  18mm is quite large (and I didn't look at all drill bits)
but HD *does* sell metric drill bits.

11mm:
http://www.homedepot.com/p/Gyros-11-mm-Premium-Industrial-Grade-High-Speed-Steel-Black-Oxide-Metric-Drill-Bit-6-Pack-45-42124/204614400
>>> For comparison shopping, do you care if the tag alongside
>>> the price normalizes the cost to ounces instead of grams/liters?
>>> All you really care is to have a number that allows you to
>>> unambiguously compare a "unit" of product A to an equivalent
>>> unit of product B.
>>
>> Most stores now have unit prices on the tag. Either required by
>> law, or to make customers happy.
>
>Unit pricing is often a joke.  Things I buy in pounds are unit priced in 
>oz and the other way around.  Metric would be so much nice as I wouldn't 
>care if they priced it by the ml or dl or l.   I can convert that in my 
>head.

Who cares, as long as the same units are used?
>

On 9/23/2014 8:08 AM, Robert Wessel wrote:
> On Tue, 23 Sep 2014 00:35:53 -0400, rickman <gnuarm@gmail.com> wrote:
>
>> On 9/22/2014 10:01 AM, Don Y wrote:
>
>>> Even less formally:  2 smidgen = 1 pinch; 2 pinch = 1 dash; 8 dashes = 1t.
>>> (Most folks tend to think of these as just informal quantities:  "a little
>>> bit")
>>
>> How do you measure a dash?  Do you have a dash spoon, a pinch spoon?
>
> I actually have a pinch measuring spoon (1/16th tsp or .312ml, IIRC).
> I rarely use it, it came in a set of "odd size" spoons.  The set also
> includes a 1/8th tsp spoon, but it's not labeled as a "dash" (unlike
> the pinch spoon).  The 1/8 tsp spoon does get used occasionally,
> especially when scaling a recipe down.

I have smidgen, pinch and dash spoons.  As I rarely scale recipes *down*,
they tend to only see use in cases where I am mixing some particular
aromatic/strong spice into a dish or preparing rubs, etc..  E.g., I use
the dash spoon when mixing "vindaloo masala" into my chicken rub (it is
far too "hot" for my tastes so even 1/4t would be "too much").

I use the smidgen spoon to meter pure stevia into my tea (a little
goes a VERY long way!  A pinch would be too much!).  In fact, I
*store* that spoon *in* the stevia container.

OTOH, most folks encountering "a pinch of salt" in a Rx would assume
"some small, indefinite amount" (as if "to taste") without realizing
that a *specific* amount is, indeed, being called for.

[And, a "smidgen" seems like a made-up-word intended to signify
"even less" -- along the same lines]

On 9/23/2014 8:17 AM, Robert Wessel wrote:
> On Mon, 22 Sep 2014 15:00:33 -0700, Don Y <this@is.not.me.com> wrote:
>
>> On 9/22/2014 1:53 PM, glen herrmannsfeldt wrote:
>>> In comp.arch.embedded David Brown <david.brown@hesbynett.no> wrote:
>>>
>>> (snip, someone wrote)
>>>
>>>>>> 3 dl. cream   -  1-1/4 cups
>>>
>>>> Despite being Scottish, I've never been good at imperial measures.
>>>> Inches are all right, but how can one possibly use a "cup" as a unit
>>>> of measure?  I've got cups of all different sizes - and no doubt an
>>>> American "cup" is twice that of a British cup...
>>>
>>> American "cup" is about 236ml.  Most measuring cups for liquid
>>> measuring (some of which are more than one cup) have metric lines
>>> also marked.
>>>
>>> Dry measurements are done with a set of nested cups with no lines,
>>> the come in 1/4, 1/3, 1/2, and 1 cup sizes.  You scoop into the bag
>>> of, for example, sugar, level off the top with a knife, then pour
>>> into the bowl.
>>
>> And smaller quantities are handled with "(nested) measuring spoons":
>> 1/8t, 1/4t, 1/2t, 3/4t, 1t, 1T -- and, less commonly, smidgen,
>> pinch and dash.  Note, also, that some ingredients (e.g., baking
>> powder) are often packaged in containers that deliberately provide
>> an "edge" to scrape the excess off the spoon as you withdraw it from
>> the container!
>>
>> I frankly can't imagine anyone using a scale/balance and being able to
>> measure ingredients anywhere near as quickly!  Biggest hassle is measuring
>> liquid ingredients AND dry ingredients using the same set of spoons/cups:
>> either do ALL the dry ingredients first; or, clean and dry the spoons/cups
>> after using them on liquid measures (which commonly go into baked goods
>> *first*) before dipping them into the dry.
>
>
> In Europe (or at least Germany and Austria), where ingredients are
> commonly specified in grams, a graduated inverted cone is commonly

Gee, sort of like a MEASURING CUP??  What a silly concept!  :>

> used, and it has columns of marks calibrated for different (common)
> substances.  For example, there's one set of marks for grams of sugar,
> and another for grams of flour.  Obviously there are packing/density
> issues with that, but no more than measuring flour in cups...

So, where "our" recipes would make that conversion implicit in the
specification of *which* "cup/spoon size" to use, Europeans have
to perform that "conversion" each time they meter out sugar or flour
or...

And this is MORE efficient?  One cup to handle every potential
case (with run-time conversions) vs. a set of nested cups/spoons?

> Here you can see the flour and sugar side of a semi-typical specimen:
>
> http://fscomps.fotosearch.com/compc/FSA/FSA051/x17050137.jpg
>
> And there are various other forms:
>
> http://www.germandeli.com/Kayser-Measuring-Cup-from-Germany-image.jpg

Essentially the same as the sorts of cups we use for "liquid measure".
Though those are only calibrated in volumetric units (english and metric)

On 9/23/2014 12:52 PM, DecadentLinuxUserNumeroUno wrote:
> On Mon, 22 Sep 2014 23:27:22 -0400, rickman <gnuarm@gmail.com> Gave us:
>
>> I really am amazed that we are still not with the program.  We tried
>> going metric over 40 years ago!  Why haven't we gotten a second wind?
>
>
>    You are fucking brainless to think that we did not succeed.
>
>    Do you even look at your fucking speedometer when you drive, idiot?

Wow, you are in rare form.  Profanity and personal insults while trying 
to make a rather simple point.  Are you even capable of discussing a 
topic without being so rude and ignorant?

BTW, having KPM on my speedometer does me no good when the signs are all 
in MPH.  :)

Have a nice day.

(Notice I was able to refute your poorly phrased argument without the 
use of profanity or personal insults.  Now can you do the same?  I bet 
$100 you can't!)

-- 

Rick

On 9/23/2014 4:57 PM, Don Y wrote:
> On 9/23/2014 8:17 AM, Robert Wessel wrote:
>> On Mon, 22 Sep 2014 15:00:33 -0700, Don Y <this@is.not.me.com> wrote:
>>
>>> On 9/22/2014 1:53 PM, glen herrmannsfeldt wrote:
>>>> In comp.arch.embedded David Brown <david.brown@hesbynett.no> wrote:
>>>>
>>>> (snip, someone wrote)
>>>>
>>>>>>> 3 dl. cream   -  1-1/4 cups
>>>>
>>>>> Despite being Scottish, I've never been good at imperial measures.
>>>>> Inches are all right, but how can one possibly use a "cup" as a unit
>>>>> of measure?  I've got cups of all different sizes - and no doubt an
>>>>> American "cup" is twice that of a British cup...
>>>>
>>>> American "cup" is about 236ml.  Most measuring cups for liquid
>>>> measuring (some of which are more than one cup) have metric lines
>>>> also marked.
>>>>
>>>> Dry measurements are done with a set of nested cups with no lines,
>>>> the come in 1/4, 1/3, 1/2, and 1 cup sizes.  You scoop into the bag
>>>> of, for example, sugar, level off the top with a knife, then pour
>>>> into the bowl.
>>>
>>> And smaller quantities are handled with "(nested) measuring spoons":
>>> 1/8t, 1/4t, 1/2t, 3/4t, 1t, 1T -- and, less commonly, smidgen,
>>> pinch and dash.  Note, also, that some ingredients (e.g., baking
>>> powder) are often packaged in containers that deliberately provide
>>> an "edge" to scrape the excess off the spoon as you withdraw it from
>>> the container!
>>>
>>> I frankly can't imagine anyone using a scale/balance and being able to
>>> measure ingredients anywhere near as quickly!  Biggest hassle is
>>> measuring
>>> liquid ingredients AND dry ingredients using the same set of
>>> spoons/cups:
>>> either do ALL the dry ingredients first; or, clean and dry the
>>> spoons/cups
>>> after using them on liquid measures (which commonly go into baked goods
>>> *first*) before dipping them into the dry.
>>
>>
>> In Europe (or at least Germany and Austria), where ingredients are
>> commonly specified in grams, a graduated inverted cone is commonly
>
> Gee, sort of like a MEASURING CUP??  What a silly concept!  :>
>
>> used, and it has columns of marks calibrated for different (common)
>> substances.  For example, there's one set of marks for grams of sugar,
>> and another for grams of flour.  Obviously there are packing/density
>> issues with that, but no more than measuring flour in cups...
>
> So, where "our" recipes would make that conversion implicit in the
> specification of *which* "cup/spoon size" to use, Europeans have
> to perform that "conversion" each time they meter out sugar or flour
> or...

Actually that is nonsense.  Sugar measurement especially is more 
accurate when weighed.  Volumes depend on how finely something is ground 
or packed.  Weight doesn't vary as much.  That is why Robert said the 
graduated measure has "issues" which are the same as with measuring 
cups.  The device is calibrated in grams for those substances so there 
is no conversion.

Silly boy.


> And this is MORE efficient?  One cup to handle every potential
> case (with run-time conversions) vs. a set of nested cups/spoons?
>
>> Here you can see the flour and sugar side of a semi-typical specimen:
>>
>> http://fscomps.fotosearch.com/compc/FSA/FSA051/x17050137.jpg
>>
>> And there are various other forms:
>>
>> http://www.germandeli.com/Kayser-Measuring-Cup-from-Germany-image.jpg
>
> Essentially the same as the sorts of cups we use for "liquid measure".
> Though those are only calibrated in volumetric units (english and metric)

Uh, yeah.  That is the point...

-- 

Rick