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Bad Emacs Advice

masteringemacs.org

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Re: Bad Emacs Advice

#141

Post by wiredfool »

mauvehaus wrote: post #106
Shared404 wrote: post #70

Earlier quoted context omitted.

Hard agree. My first job was a pizza place where we had "Pizza of the Month" deals which were unusual pizza's. Street taco pizza? Amazing. Thanksgiving pizza? Amazing. Spicy honey + fresh mozzarella? Amazing. Baked potato pizza? Amazing. Just gotta remember to not use tomato sauce for some of those.

If you find yourself near Slade, KY, you might find Miguel's worth a visit[0]. Their list of toppings and sauces is extensive, in part reflecting that it's anything in the kitchen that might reasonably be a pizza topping, salad component, or breakfast burrito filling. Hell, they'll put rotini on your pizza if you want, since they have it on hand for people who prefer pasta to pizza as their dinner substrate. I suspec…

Sounds like it.

There was a food truck at Cornell when I was there, Hot Truck, an institution on West Campus for late night food. They had a bunch of French bread pizzas, referred to in initial code. PMP (poor mans pizza), WGC(white garlic and cheese) and the always interesting WTF (chefs choice).

I feel that if it plausibly goes with bread and cheese, or if it’s street food, then it will probably work on a pizza.

Re: Bad Emacs Advice

#142

Post by toyg »

wiredfool wrote: post #63
toyg wrote: post #6

Earlier quoted context omitted.

It's because it was not a thing in Italy, so accepting it was seen as the sign of being out of touch with "real pizza" traditions. Sadly, a natural reaction of disgusted rejection by Italians has been adopted by snobs all over the world. Nowadays you'll find it even in Italy, because tourists demand it and they pay hard cash, so fuck it all anyway.

There are lots of things which are non traditional but good on pizza. Fish and chips for one. Curry wurst. Apple, persimmon, pine nut and blue cheese. Halloumi, pea, and mint. Mushroom, goat cheese and chipotle. Cranberry and white pudding. (Or cranberry and goat cheese) Christmas dinner. (Turkey, stuffing, ham, cranberry). Pulled pork. Roast pineapple and mint. Bacon and egg. Berry and cream cheese. Salmon and cream…

Is this satire? I hope it's satire.

Re: Bad Emacs Advice

#143

Post by drothlis »

NateEag wrote: post #69
drothlis wrote: post #18

Years ago I wrote the Emacs tutorial I wish had existed when I was learning Emacs: https://david.rothlis.net/emacs/tutorial.html It follows a similar philosophy as the OP: Start by reading Emacs's built-in tutorial, and then my tutorial shows you how to leverage the built-in help system to figure out how to achieve what you want to do.

When people ask me how to learn Emacs, I point them to your tutorial. It was hugely helpful to me in learning Emacs. Thank you so much for writing it!

Thanks! I spent 3-4 months on it (getting up at 5am most days to spend 1-2 hours on it before my day job) so it's nice to know it was of some use! :-)

Re: Bad Emacs Advice

#144

Post by shakow »

oblio wrote: post #86
TacticalCoder wrote: post #61

Earlier quoted context omitted.

for a reason I forgot my .emacs.d/ ("hidden" dir) is a symlink to emacsdotd/ (not hidden) and, yup, it's in git. Some are going to say: "why stop there!? version your entire user dir" and I can see the appeal (but haven't tried yet). I'm one of those who track everything Emacs: including all the packages. When I upgrade packages, I first check that nothing broke then I commit "Bump avy to 20220114" or whatever. This…

If by "version your entire user dir" you mean "version all your manually edited configs", that can work. Init a git repo in your $HOME, add a .gitignore that by default excludes everything then manually add just the files and folders you want to track. Especially if you want to publish the repo, be careful, because it's > easy to accidentally expose confidential stuff.

Or just use something like GNU stow or chezmoi.

Re: Bad Emacs Advice

#145

Post by wiredfool »

toyg wrote: post #142
wiredfool wrote: post #63

Earlier quoted context omitted.

There are lots of things which are non traditional but good on pizza. Fish and chips for one. Curry wurst. Apple, persimmon, pine nut and blue cheese. Halloumi, pea, and mint. Mushroom, goat cheese and chipotle. Cranberry and white pudding. (Or cranberry and goat cheese) Christmas dinner. (Turkey, stuffing, ham, cranberry). Pulled pork. Roast pineapple and mint. Bacon and egg. Berry and cream cheese. Salmon and cream…

Is this satire? I hope it's satire.

Nope. All real, most from the last couple of months. Quite a few are In the running for the best pizza of the night on any given night.

Re: Bad Emacs Advice

#146

Post by krageon »

JoeAltmaier wrote: post #55
krageon wrote: post #43

Earlier quoted context omitted.

> snobs I don't like fruit as part of a main course (i.e. not a dessert) or appetizer. That doesn't make me a snob, it just means I don't think fruit belongs there and don't appreciate when it is.

Plums in chicken? Orange in sauces? Pear in a salad? Pineapple on ham? Lemon in anything?

I don't like these things, except perhaps for lemon juice in moderation (and even then, I prefer it in desserts).

Re: Bad Emacs Advice

#147

Post by krageon »

beepbooptheory wrote: post #50
krageon wrote: post #43

Earlier quoted context omitted.

> snobs I don't like fruit as part of a main course (i.e. not a dessert) or appetizer. That doesn't make me a snob, it just means I don't think fruit belongs there and don't appreciate when it is.

No tomatoes? No salads with fruits? No Duck a l'Orange? No fried plantains?

Fried plantain is a dessert.

Re: Bad Emacs Advice

#148

Post by ycombinete »

ska wrote: post #81
Bayart wrote: post #48

Earlier quoted context omitted.

That sentence works if you replace pizza with parmesan , or any of the Italian protected origin foods.

It's easy to poke fun, but DOP isn't just about region and it does matter, at least for many things. I don't know that "you can't call it X" is the right approach, but there should be some really clear to consumers way of saying "X was made to a particular standard" vs "all bets are off with Y" - then let them decide.

Well in South Africa we have a sausage called boerewors. My understanding is that you can only label it boerewors if it has certain specific percentages of certain specific fillings. Anyone can make boerewors and call it boerewors, as long as they stick to those ingredients and percentages.

Things that fall out of those ranges are simply called wors. Similar to the difference between a pork sausage and a pork banger.

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