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Why Tap a Wheel of Cheese?

cheeseprofessor.com

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Re: Why Tap a Wheel of Cheese?

#141

Post by MarceliusK »

wrboyce wrote: post #72
ziofill wrote: post #38

Probably I'm biased because I'm Italian and I grew up eating them, but Parmigiano Reggiano and Grana Padano are hands down the best cheeses there can be. Many people know and consume them only grated on pasta dishes, but they are especially delicious on their own with some good bread or grilled polenta. Also, the crust can be chopped up and added to risotto (as you're cooking it) and they turn into wonderful little c…

I got home today from my first trip to Italy (we went to Verona for Vin Italy) and cheese was at the top of my shopping list of things to bring back. As it happens, I’m right now eating some 36 month aged Parmigiano Reggiano; absolutely beautiful. The food and wine I enjoyed in your country were on another level! On the subject of risotto, I had my first ever(!) risotto last night: a risotto amarone, and wow! Absolut…

Sounds like you did Italy right. Now good luck going back to regular supermarket cheese without shedding a small tear.

Re: Why Tap a Wheel of Cheese?

#142

Post by nandomrumber »

ladelfa wrote: post #125

This reminded me of the story about Charles Proteus Steinmetz diagnosing the problem inside a generator at Henry Ford's auto plant just by listening to it very carefully. "Ford, whose electrical engineers couldn’t solve some problems they were having with a gigantic generator, called Steinmetz in to the plant. Upon arriving, Steinmetz rejected all assistance and asked only for a notebook, pencil and cot. According to…

I’ve met a handful of technicians who have been somewhere up and to the right on the skill / experience axes, and they’ve typically know what the problem is immediately upon listening to, or otherwise observing, a machine, or plant / equipment in general.

They’re usually a pleasure to work with, and I’ve found they’re typically the sort of people who are more than happy to share their knowledge.

Re: Why Tap a Wheel of Cheese?

#143

Post by nandomrumber »

dataflow wrote: post #139
ladelfa wrote: post #125

This reminded me of the story about Charles Proteus Steinmetz diagnosing the problem inside a generator at Henry Ford's auto plant just by listening to it very carefully. "Ford, whose electrical engineers couldn’t solve some problems they were having with a gigantic generator, called Steinmetz in to the plant. Upon arriving, Steinmetz rejected all assistance and asked only for a notebook, pencil and cot. According to…

How much is the legal obligation to pay such a bill, legally speaking? It sounds like they hadn't agreed on a figure beforehand, so could he have billed an arbitrary amount (say, a million dollars) and would Ford have been required to pay that too? What is the limit?

What is an appropriate fee to charge any particular customer when what you’re billing for isn’t necessarily time and materials, but more so the skill / experience required to diagnose and rectify an issue, or otherwise provide a solution, in a timely manner?

I’d argue the most correct answer is: up to the customers ability to tolerate, such that they’d be inclined to want to become repeat customers.

Re: Why Tap a Wheel of Cheese?

#144

Post by Ekaros »

JoeAltmaier wrote: post #2

Will an AI be able to do this too? Probably. Hey! I don't think it's a good idea. But if it's cheap and effective, guess how long it will take?

ML algorithm probably could do parts of the job. The tap and sound.

But there is most likely also large amount general QA of environment going on. Are things done right, is temperature right, is humidity right, is there weird touch. And so on.

All of this is much harder to understand and gather under scope of AI... Lot of it is likely not even conscious...

Re: Why Tap a Wheel of Cheese?

#145

Post by dataflow »

nandomrumber wrote: post #143
dataflow wrote: post #139

Earlier quoted context omitted.

How much is the legal obligation to pay such a bill, legally speaking? It sounds like they hadn't agreed on a figure beforehand, so could he have billed an arbitrary amount (say, a million dollars) and would Ford have been required to pay that too? What is the limit?

What is an appropriate fee to charge any particular customer when what you’re billing for isn’t necessarily time and materials, but more so the skill / experience required to diagnose and rectify an issue, or otherwise provide a solution, in a timely manner? I’d argue the most correct answer is: up to the customers ability to tolerate, such that they’d be inclined to want to become repeat customers.

I'm not asking what's appropriate. I'm asking what is legally obligated.

Re: Why Tap a Wheel of Cheese?

#146

Post by pasc1878 »

dataflow wrote: post #145
nandomrumber wrote: post #143

Earlier quoted context omitted.

What is an appropriate fee to charge any particular customer when what you’re billing for isn’t necessarily time and materials, but more so the skill / experience required to diagnose and rectify an issue, or otherwise provide a solution, in a timely manner? I’d argue the most correct answer is: up to the customers ability to tolerate, such that they’d be inclined to want to become repeat customers.

I'm not asking what's appropriate. I'm asking what is legally obligated.

Depends on the contract the parties agreed on.

Re: Why Tap a Wheel of Cheese?

#147

Post by rob74 »

ladelfa wrote: post #125

This reminded me of the story about Charles Proteus Steinmetz diagnosing the problem inside a generator at Henry Ford's auto plant just by listening to it very carefully. "Ford, whose electrical engineers couldn’t solve some problems they were having with a gigantic generator, called Steinmetz in to the plant. Upon arriving, Steinmetz rejected all assistance and asked only for a notebook, pencil and cot. According to…

Interesting! I was reminded of the skills of older physicians, who could make an informed diagnosis going just on the symptoms and maybe using a stethoscope, whereas younger ones immediately order a full blood test and maybe throw in an MRI just to be sure.

Re: Why Tap a Wheel of Cheese?

#148

Post by rob74 »

ladelfa wrote: post #125

This reminded me of the story about Charles Proteus Steinmetz diagnosing the problem inside a generator at Henry Ford's auto plant just by listening to it very carefully. "Ford, whose electrical engineers couldn’t solve some problems they were having with a gigantic generator, called Steinmetz in to the plant. Upon arriving, Steinmetz rejected all assistance and asked only for a notebook, pencil and cot. According to…

The modern equivalent of this would be a one-line change in a codebase that fixes a significant issue. If you then log three days of effort on the ticket, people may also start questioning that, but:

Changing a line: 1 minute

Knowing which line to change (which includes making sure that the change doesn't break something else): 23 hours, 59 minutes

Re: Why Tap a Wheel of Cheese?

#149

Post by draven »

ziofill wrote: post #38

Probably I'm biased because I'm Italian and I grew up eating them, but Parmigiano Reggiano and Grana Padano are hands down the best cheeses there can be. Many people know and consume them only grated on pasta dishes, but they are especially delicious on their own with some good bread or grilled polenta. Also, the crust can be chopped up and added to risotto (as you're cooking it) and they turn into wonderful little c…

I take some when I go hiking for a few days, they can handle spending a few days in a backpack and have a good calories / weight ratio.

Re: Why Tap a Wheel of Cheese?

#150

Post by Gud »

bee_rider wrote: post #93
staplers wrote: post #37

Earlier quoted context omitted.

As an American, I was never a coffee snob but going to Italy changed that. My god they have it completely mastered.

What do you do now? I have a Flair Espresso machine and get beans from a nearby roaster. I dunno. It seems decent. I don’t consider myself a snob, but I put some effort in. Maybe Italians would be able to tase the defects that I add. But, they are the people who popularized Moka pots so they can’t really be so perfect.

What’s wrong with the Moka pot? I travel a lot so I always bring mine with me. I find using the right coffee and slowly heating the water produces pretty good coffee.
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