Search Ideas

An “urge” only arises when a Drive comes into conflict with something else

That’s not what an urge is. An urge is “a strong desire or impulse” according to my Dictionary app. A strong desire or impulse doesn’t imply a conflict.

If you have alternate suggestions, I'm of course eager to hear them!

My suggestion is to just stick with Deutsch’s terms. He is already using “the nearest existing term[s]” to what he means. That implies that there’s already a change (in usage, not in words).

Changing the words on top of his change is going to be difficult without moving further away from what he means, even if you explain your changes. It’s just going to confuse people and make the concepts harder to discuss, not easier.

You set out to make the concepts easier to discuss but I think you’ve inadvertently caused the opposite effect.

For example, you might know you’re sexually attracted to someone or suddenly feel sad, yet have no idea why — then that’s a Drive.

What you describe here sounds like an urge, not a drive.

I wonder if ‘drive’ is really a good word for unconscious ideas. In this context, my Dictionary app says:

an innate, biologically determined urge to attain a goal or satisfy a need: emotional and sexual drives.

and

determination and ambition to achieve something: her drive has sustained her through some shattering personal experiences.

But neither of those is unconscious. People are aware of their sexual and emotional drives and their ambitions.

In addition, there are other types of unconscious knowledge. As you say in your video, habitualization is a source of unconscious knowledge.

When I hear the word ‘drive’, I think of determination and ambition, which take lots of conscious effort. I don’t think of habitualized knowledge, which by definition takes no effort.

I wonder if ‘drive’ is really a good word for unconscious ideas. In this context, my Dictionary app says:

an innate, biologically determined urge to attain a goal or satisfy a need: emotional and sexual drives.

and

“determination and ambition to achieve something: her drive has sustained her through some shattering personal experiences.”

But neither of those is unconscious. People are aware of their sexual and emotional drives and their ambitions.

In addition, there are other types of unconscious knowledge. As you say in your video, habitualization is a source of unconscious knowledge.

When I hear the word ‘drive’, I think of determination and ambition, which take lots of conscious effort. I don’t think of habitualized knowledge, which by definition takes no effort.

Immortality, Billionaires, and Copying Business Ideas is not immoral

If that’s the title of your essay, you would want to use title case consistently.

Similarly, it’s likely that because certain people prevented the means of error correction through history we are not immortal and exploring the stars by now.

Replace ‘though’ with ‘throughout’.

I wonder if ‘drive’ is really a good word for unconscious ideas. In this context, my Dictionary app says:

 an innate, biologically determined urge to attain a goal or satisfy a need: emotional and sexual drives.

and

“determination and ambition to achieve something: her drive has sustained her through some shattering personal experiences.”

But neither of those is unconscious. People are aware of their sexual and emotional drives and their ambitions.

In addition, there are other types of unconscious knowledge. As you say in your video, habitualization is a source of unconscious knowledge.

When I hear the word ‘drive’, I think of determination and ambition, which take lots of conscious effort. I don’t think of habitualized knowledge, which by definition takes no effort.

Is irrational just "false" or is there something else to it?

There’s more to it.

Are there true but irrational ideas?

I don’t think so, no.

I think rational but false ideas must exist, no?

Yes. Mere falsehood does not imply irrationality.

Okay I read it. Not sure I'm clear on my questions after doing so to be honest.

You asked if irrationality was just false or if there was something else to it. Note that the word ‘false’ does not occur on the linked page. Instead, she mentions the destruction of life, dishonesty, lack of integrity, context dropping, mysticism, and more examples of irrationality. These are attitudes toward truth seeking and their effects.

You asked whether rational but false ideas must exist. That is what Rand means by “not blindness, but the refusal to see, not ignorance, but the refusal to know.” Blindness = being wrong on some issue, refusal to see = refusing to seek or recognize the truth on some issue. To her, blindness and the refusal to see are not the same thing, which answers your question.

Is irrational just "false" or is there something else to it?

There’s more to it.

Are there true but irrational ideas?

I don’t think so, no.

I think rational but false ideas must exist, no?

Yes. Mere falsehood does not imply irrationality.

Okay I read it. Not sure I'm clear on my questions after doing so to be honest.

You asked if rationality was just false or if there was something else to it. Note that the word ‘false’ does not occur on the linked page. Instead, she mentions the destruction of life, dishonesty, lack of integrity, context dropping, the rejection of mysticism, and more. These are attitudes toward truth seeking and their effects.

You asked whether rational but false ideas must exist. That is what Rand means by “not blindness, but the refusal to see, not ignorance, but the refusal to know.” Blindness = being wrong on some issue, refusal to see = refusing to seek or recognize the truth on some issue. To her, blindness and the refusal to see are not the same thing, which answers your question.

We do in every single way in which we use the term "know".

Don’t people disagree about what ‘know’ means? As in, some think it means they’re justified in their belief, others think they have corrected a sufficient amount of errors, etc…

I’ve made dozens of pizzas by now. I’ve gotten pretty good at it.

Ingredients

• Store-bought dough (312g)
• Tomato sauce (70g, low sodium)
• Mozzarella (whole milk, fresh, 100g)
• 2g extra virgin olive oil (optional)
• Semolina flour

Then, for garnish:

• Oregano
• Fresh basil leaves
• A dash of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 650°F.
3. In the meantime, rest dough on counter top until it reaches room temperature.
4. Grate cheese and measure tomato sauce.
5. Dust counter with semolina flour and stretch the dough.
6. Add tomato sauce.
7. Place dough on peel.
8. Place dough on steel; still on top rack with the broiler still on.
9. Bake for 2 minutes.
10. Take out to add cheese and oregano.
11. Bake for another 1.5 minutes on top rack; again, the broiler is still on. Can turn it off halfway through if the pizza is burning on top but the center of the dough needs more time to bake.
12. Optional: take out steel and let pizza rest on steel for another minute to make the bottom crispy.
13. Optional: in the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust. (Kind of overrated, not really worth the extra calories.)
14. Remove from steel and serve.

Need email notifications.

I’ve made pizza almost every day since the last revision (around 16 pizzas). I’ve gotten pretty good at it.

Ingredients

• Store-bought dough (312g)
• Tomato sauce (90g)
• Mozzarella (part skim, home-shredded, 100g)
• 2g extra virgin olive oil

Then, for garnish:

• Oregano
• Fresh basil leaves
• A dash of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 650°F.
3. In the meantime, rest dough on counter top until it reaches room temperature.
4. Grate cheese and measure tomato sauce.
5. Stretch the dough.
6. Dust peel with flour.
7. Remove excess flour from dough.
8. Place dough on peel.
9. Add tomato sauce.
10. Place dough on steel; still on top rack with the broiler still on.
11. Bake for 2 minutes.
12. Take out to add oregano and cheese.
13. Bake for another minute on top rack; again, the broiler is still on.
14. Take out steel and let pizza rest on steel for another minute to make the bottom crispy.
15. In the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust.
16. Remove from steel and serve.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (135g)
• Mozzarella (part skim, shredded, 130g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Place dough on steel; still on top rack.
11. Bake for 2 minutes.
12. Take out and add sauce and cheese.
13. Bake for another 1.5 minutes.

Results:

• Top: https://drive.proton.me/urls/F39AZW3SW8#Z91hQA29jWxV
• Bottom: https://drive.proton.me/urls/Y8VXB0M114#zkTrWfPfo7wc

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (part skim, shredded, 130g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 660°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Place dough on steel; still on top rack.
13. Bake for 2.5 minutes.
14. Turn off broiler and set oven to 450°F.
15. Move to bottom rack.
16. Bake for another 4 minutes.

Results:

• Top: https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m
• Bottom: https://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV

Dough noticeably thinner than last time.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 115g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

Not quite as good as last time. I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

Waiting for the dough to reach room temp before stretching makes a big difference; much easier.

I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.

Center could have slightly thinner.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

Not quite as good as last time. I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

Waiting for the dough to reach room temp before stretching makes a big difference; much easier.

I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

Not quite as good as last time. I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

Not quite as good as last time. I overcompensated and the bottom wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

The dough ended up too spread out, too big, so I tried to ‘compress’ it a bit, which creates wrinkles.

During parbaking, the pizza burnt slightly in the middle, on top. Next time, I can probably reduce the parbake time to 2 minutes. Or I could just move the steel to the middle rack before placing the pizza on it and doing a single bake for about 5 minutes.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 150g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 5g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
3. Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Place dough on steel; still on top rack with the broiler on.
13. Bake for 2.5 minutes.
14. Take out to add cheese.
15. Move to bottom rack for another 2.5 minutes.
16. Move back to top rack for 1 min.

Results (markedly better again than last time):

• Top: https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR
• Bottom: https://drive.proton.me/urls/RYQPFZJSCR#LQKeZiiTbp9G
• Bottom (another slice): https://drive.proton.me/urls/N7VM0C48P8#XSP9bVZUyxUz

Got the thermo gun today and played around with it. If I put the steel on the bottom rack (which is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.

The dough came out really good this time. It was light and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it – I think that’s why it got so hard last time.

I found myself moaning as I ate this pie and wanting more afterwards.

Adding more salt as a ‘topping’ helped improve the taste of the pizza overall. Decent workaround for now.