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Avoid blundering: 80% of a winning strategy

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Re: Avoid blundering: 80% of a winning strategy

#221

Post by tainted_blood »

smatija wrote: post #177
mtsyh wrote: post #131

Earlier quoted context omitted.

Chess.com is more sophisticated than this in the treatment of blunders. They are divided into “misses” and “blunders”. In my experience, it appears that the difference between the two is that a “miss” is something the computer evaluates as unreasonable or difficult for a human to find. If you had found it, it would have been deemed a “brilliant” move, which is another analysis move type that chess.com has doesn’t hav…

Chess.com isn't really more sophisticated than lichess - it's only trying to appear so. It's definition of blunder etc is still based only on engine evaluation. For example it marks as briliant all sound sacrifices, even the most routine ones. This is good marketing, but I doubt it's good analysis.

It's just marketing to make players feel better about themselves. For example when i tried chess.com out they marked a simple queen sacrifice to deliver back rank-checkmate as brilliant even though it's an obvious move for any intermediate player with half a year of experience. Lichess does nothing of that marketing bs.

Re: Avoid blundering: 80% of a winning strategy

#222

Post by Retric »

smatija wrote: post #218
Retric wrote: post #210

Earlier quoted context omitted.

That’s not correct, as of 2022: They only publish numbers above 1000, but they still come up with a number before deciding to not publish it. https://www.fide.com/docs/regulations/FIDE%20Rating%20Regula... Not all clubs follow those rules exactly, but you still need to track sub 1000 to know when people cross it.

It is since new rating regulations, which are in effect as of 2024: https://handbook.fide.com/chapter/B022024 See 7.1.2. Ratings aren't tracked by clubs even when players are under this cutoff - all games for rating are submitted to FIDE.

Which only came into effect on March 1 2024, so people still have sub 1400 FIDE rankings from 2024.

Re: Avoid blundering: 80% of a winning strategy

#223

Post by Dessesaf »

Doxin wrote: post #206
jitl wrote: post #176

Earlier quoted context omitted.

A lot of this is recipe selection too! If you are a beginner, and have people coming over, don't pick a new recipe or a complicated old recipe. Do something easy, especially if you're doubling to feed more mouths. corollary: Thanksgiving is a day for cooking standards, not innovating (unless you've practiced)

also: A lot of recipes are absolutely terrible. That included internet recipes but also recipes by renowned chefs and whatnot. There seems to be some sort of evolutionary pressure for over complicating recipes out the wazoo. E.g. when trying to find a recipe for a vegetable lasagna, and skipping all the incomplete recipes, you end up with a recipe that involves 10 ingredients, involves a pan, a couple of bowls, an ov…

I agree that most recipes are terrible. And a lot of them aren't even sensible. As in, if you'd follow them, you'd not really get a usable product out of it. Maybe an overcooked mush, a runny sauce, or just slightly flavored water instead of a broth.

But other than that, I think recipes, especially online, tend to be way too simplistic. The biggest crime is that they use way too few spices. Not the amount, but the diversity. Especially for sauces and marinades. I get that creators have to appeal to a broad audience without specialized ingredients available, but please at least mention them if they would optionally enhance the flavor.

And recipes tend to not mention optional cooking techniques that would make the finished product better if employed. Things like deglazing a pan, blanching vegetables in preparation, specific ways to cut vegetables into appropriate chunks, etc. Recipes aren't really meant to teach you those techniques of course, but sometimes it really makes sense to employ them at the right time. It would be nice if the recipe would at least mention what you can do to improve the quality.

Re: Avoid blundering: 80% of a winning strategy

#224

Post by smatija »

Retric wrote: post #222
smatija wrote: post #218

Earlier quoted context omitted.

It is since new rating regulations, which are in effect as of 2024: https://handbook.fide.com/chapter/B022024 See 7.1.2. Ratings aren't tracked by clubs even when players are under this cutoff - all games for rating are submitted to FIDE.

Which only came into effect on March 1 2024, so people still have sub 1400 FIDE rankings from 2024.

They don't - ratings of everyone under 2000 got increased, according to formula: player rating + 0.4 * (2000 - player rating).

So everyone now has rating above 1400, except if their rating fell under in meantime, in which case they will be removed from next rating list.

Re: Avoid blundering: 80% of a winning strategy

#225

Post by yurishimo »

Doxin wrote: post #220
yurishimo wrote: post #207

Earlier quoted context omitted.

Can you share your recipe? I would be interested in in one that doesn't require any prep. I assume you have to cut _something_ though?

The prep consists of mixing the ingredients, and layering it with the lasagna sheets. Basically you mix 50/50 of pre-cut spinnach from a jar, I use the small jars, and premade spaghetti sauce, add about the same amount of cheese as you've added spinnach. I use shredded gouda but I'm sure whatever mildish cheese you can get locally would work. Mix in cream cheese with herbs and two or three heaping teaspoons of pesto.…

Gotcha. That makes sense. All of the jars sounds like NL where I live, also the Gouda.

I guess when I was picturing a vegetable lasagna, pesto and spinach were not high on my list as I don’t particular care for either of those ingredients.

I have an idea for how to do something similar though with different ingredients! Thanks for writing it all out.

Re: Avoid blundering: 80% of a winning strategy

#227

Post by Doxin »

yurishimo wrote: post #225
Doxin wrote: post #220

Earlier quoted context omitted.

The prep consists of mixing the ingredients, and layering it with the lasagna sheets. Basically you mix 50/50 of pre-cut spinnach from a jar, I use the small jars, and premade spaghetti sauce, add about the same amount of cheese as you've added spinnach. I use shredded gouda but I'm sure whatever mildish cheese you can get locally would work. Mix in cream cheese with herbs and two or three heaping teaspoons of pesto.…

Gotcha. That makes sense. All of the jars sounds like NL where I live, also the Gouda. I guess when I was picturing a vegetable lasagna, pesto and spinach were not high on my list as I don’t particular care for either of those ingredients. I have an idea for how to do something similar though with different ingredients! Thanks for writing it all out.

Ha what a coincidence, I live in NL too :P

re: spinnach: I'm sure you could substitute it with just about anything really. You barely even taste it in the finished product. It mostly provides bulk and texture.

Re: Avoid blundering: 80% of a winning strategy

#228

Post by yurishimo »

Doxin wrote: post #227
yurishimo wrote: post #225

Earlier quoted context omitted.

Gotcha. That makes sense. All of the jars sounds like NL where I live, also the Gouda. I guess when I was picturing a vegetable lasagna, pesto and spinach were not high on my list as I don’t particular care for either of those ingredients. I have an idea for how to do something similar though with different ingredients! Thanks for writing it all out.

Ha what a coincidence, I live in NL too :P re: spinnach: I'm sure you could substitute it with just about anything really. You barely even taste it in the finished product. It mostly provides bulk and texture.

Yea, for me it's largely the texture that I find so abhorrent! Since I have your attention, are there any products that you find are better in a jar as compared to fresh or in a can? I come from the US and while I would say we also have a wide variety of items in jars, daily staples I would say less so, but we use a lot more cans.

I've been here 1.5 years but I must confess I have little desire to experiment with jars because getting rid of them is a pain in butt given where I live. If the product is superior though, I can make the effort to dispose of the glass appropriately.

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