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This idea should be posted as a criticism of #1578, not as a top-level idea itself.
Yeah, you’re right.
I suggest you change your idea (#1602) into a criticism so that it cancels out mine. Just click on “revise”, check the box that says “Is criticism?”, and submit the form.
[Deutsch] suggests that a good explanation is better than a rival if it explains more — meaning it has fewer errors, fewer loose ends, or a broader explanatory range (i.e., it accounts for more phenomena). I believe Popper also describes a solution to be better if it has less unintended consequences than a rival idea. <my interpretations, not quotes>.
Citations needed, that disclaimer not withstanding.
We cannot always be wrong. If all our ideas are false, then so is the the idea that all our ideas are false.
In the future, be sure to ‘neutralize’ a criticism when you revise it by checking the box that says “Supersedes previous version?”. Otherwise both the revision and the outdated version are counted as criticisms. Neutralizing ensures that only the most recent revision is counted as a criticism. See #1597.
You don’t need to do this again for this criticism. My counter-criticism already neutralizes it.
Avoid duplicate criticisms during revisions
When revising a criticism, check the box that says “Supersedes previous version?”. This will automatically ‘neutralize’ the older version to avoid counting a criticism twice.
Much easier to use semolina flour instead of regular flour. h/t @edwin-de-wit
I’ve tried dough from a local pizzeria and compared how their dough tastes when they prepare it vs how it tastes when I prepare it at home. The crust wasn’t as crispy at home but overall the dough didn’t taste all that different. That tells me that my oven is at least decent for making pizza.
Their suggestion was that this approach might make the crust crispier. It did not. I’m starting to think the store-bought dough is the problem…
Dough was shaped horribly. Need to practice stretching it.
I felt like trying more sauce. Mistake. 100g is enough.
Some had suggested parbaking without any toppings. Horrible idea: the dough rose everywhere at once. Tomato sauce is required to weigh down the dough in the center.
Step 11 is wrong. I didn’t add the cheese until later.
I may want to go back to #1535 or some variation thereof where I put the cheese on after a parbake. It’s the best pie I’ve made to date.
Also note that #1515 had the best crust to date.
The dough ended up too spread out, too big, so I tried to ‘compress’ it a bit, which created wrinkles.
I may want to go back to #1535 or some variation thereof where I put the cheese on after a parbake.
Also note that #1515 had a crispy crust.
Crust slightly better than last time but still too doughy.
Leaving the broiler on caused the cheese to cook too fast compared to the dough. But moving the pie to the bottom didn’t bake the dough fast enough to make up for that.
Center could have been slightly thinner.
According to this site, making the crust thinner should make it crispier.
Place on steel more carefully so it comes out circular.
@tom-nassis asked:
[H]ow do we articulate and explain a computer and creative program with freedom, free will, choice, agency, and autonomy?
I think physical determinism (which the computer as a physical object must obey) and free will etc are not in any conflict because they describe different phenomena on different levels of emergence.
And I’d go one step further: not only do they not conflict, physical determinism is required for free will to exist. It is because computers obey physical determinism that they are able to run programs in the first place, including creative programs, ie programs with free will.