Yeah, when thinking of the typical air fryer market, think "working mom with kids who wants to serve something nicer than a microwave dinner, but doesn't have the time for much prep or waiting". You can get those mailard reactions that microwaving doesn't really get you, nice crisping and browning of the surface that you normally get from an oven, without having to wait for an oven to preheat. I don't think anyone disputes that an oven will do a better job, but the air fryer does a better job than a microwave, which is what it's really competing against. They're also marketed as easy-clean, which again is a nod to their target audience.

How costs build up is really staggering. I'm getting into the business of importing 3d filament. In Iceland, it currently sells for like $35/kg minimum. The actual value of the plastic is like $1. The factory's total cost, all costs included, is like $1,50. If it's not name brand, e.g. they're not dumping money on marketing, they sell it for $3 for the cheapest stuff. Sea freight adds another dollar or two. Taxes here add 24%. But you're still at like $5/kg. The rest is all middlemen, warehousing, air freight for secondary legs from intermediary hubs, and all the markup and taxes on those things.

With me importing direct from the factory, sea freight only, I can get rid of most of those costs. Warehousing is the biggest unavoidable cost. If I want to maintain an average inventory of like 700kg, it adds something like $5/kg to the cost. Scanning in goods and dispatching user orders (not counting shipping) together adds like $2,50. And then add 24% tax (minus the taxes on the imported goods). There's still good margin, but it's amazing how quickly costs inflate.

Your "junk" is someone else's "must-have".
Your "must-have" is someone else's "junk".

AFAIK, it doesn't matter who serves the ads. It's a low-quality page.

I'm sure that serving you a lot of ads is the point of the excessive length of internet recipes, but there's another reason, too. A simple list of ingredients, or a list of instructions (like how to build Ikea furniture) cannot be copyrighted. I think many of these overly verbose recipe authors really do want to make it appear that their own takes on the recipes are distinct and innovative, and that helps them secure their own content from being scraped wholesale. But of course, AI just says, "fuck it, I can summarize," and it's pretty hard to prove it was your recipe it summarized..

Follow-up:

I asked claude.ai about this question and it agreed with the position that the GPL not only doesn't impose any obligation on the seller to the buyer, but actively disclaims any obligation (except the obligation to offer source code).

Claude was more thorough than I was, though, and actually looked up the details of the judge's tentative opinion and found that SFC's theory isn't that the obligation arises under the GPL, but that an implicit contract under California law was formed when Vizio's TV's License menu option offered the source code, and Paul Visscher accepted that offer through live chat with Vizio's tech support.

SFC's theory is that this offer and acceptance constitutes the formation of an enforceable contract under California law, and that the court can, therefore, order equitable relief, i.e. order Vizio to provide the source code.

This means the ruling isn't about the GPL at all, and also seems like a really reasonable argument that Vizio needs to cough up the source code to everything their license menu offered. The GPL's only role here is that it motivated Vizio to make the offer through the license menu.

That accords with my understanding, and undermines dskoll's argument that the buyer has standing. The SFC probably needs to pull a copyright owner into the suit to have standing. Unless the SFC is a copyright owner, which is entirely possible. I know they've asked owners of GPL'd code to assign copyrights. I assume some have.

I mean, from a horticultural perspective, there is some potential to gain more of other nutrients, in that if you have more energy, you can develop a larger root system, or generally more effectively, better feed mycorrhizal associations (fungal hyphae are much finer than root hairs, so can get into smaller cracks, and fungi can "acid mine" nutrients out of mineral grains - as an example, here's a microscopic image showing what they did to a garnet)

That said, yeah, in general if you can provide more energy, you expect the storage of "calories" to grow much faster than the acquisition of other minerals. Also, it's important to note that while more CO2 is generally good for most plants, more heat, or greater periods of drought (land dries out faster, monsoon belts spread) and flooding (atmosphere holds more moisture, monsoon belts spread) are not. In regards to heat as well, there's a lot of details. First off, though we commonly don't think about it, heat management in plants is critical. Their proteins are designed for function within an optimal temperature range, and to maintain it, they have to cool themselves down with transpiration, creating more water stress. Also it's worth noting that C3 plants (most plants) fundamentally don't tolerate heat as well as C4 or CAM plants (there's work to engineer C4 into some common agricultural crops... it's frankly amazing to me that they're getting some success, as it's not a trivial change).

BTW, the reason that plants grow better with more CO2 isn't what most people might think. The TL/DR is that the protein that sequesters CO2 so that (using ATP and NADPH from photosynthesis) - RuBisCo (the most abundant protein on Earth, something that has been evolving for billions of years) frankly sucks at its job. Something like 20-25% of the time (at normal CO2 levels), instead of binding with CO2, it binds with O2 instead ("photorespiration"), which means not only does it not sequester a carbon, but the plant has to *give up a carbon* to regenerate the RuBisCo. This is disastrous in terms of energy efficiency. And as a side effect, you also have to keep the stomata open more, which means more water loss. But as you increase the CO2 levels, the ratio between binding CO2 and binding O2 improves, and photorespiration waste drops. C4 plants "fix" this problem by instead of having RuBisCo directly bind CO2, they first bind CO2 into malate (with high selectivity), then the malate transports into bundle sheath cells, the CO2 is re-released, and THEN - in a high-CO2 environment - RuBisCo takes it up. This reduces photorespiration, but also introduces some more wasteful chemical conversions. (CAM plants to even further by storing malate inside vacuules - at the cost of even more energy - so that they can store it up during the night, and then use it during the day, which - although even more wasteful - lets them keep their stomata closed during the day to conserve water)

(BTW, there are some microbes that have developed a more efficient RuBisCo, but it's proving challenging to engineer it into higher plants)

I don't see anything in the text of GPLv2 that says the seller is responsible for ensuring the buyer can exercise/fulfill those rights. It says the buyer has the rights, and it obligates the seller to distribute source code to the buyer, and it says if the seller is under some restriction that prevents them from complying with the terms of the license they may not distribute, but I don't see any obligation to ensure the buyer can exercise the rights separate from the obligation to distribute code to them. But I think that obligation is to the copyright holder, not to the buyer, which means we still have the issue that only the copyright holder has standing to sue.

Your suggestion that the seller be responsible for "fulfilling" the rights might have been a nice improvement to the GPL if it could be written so it achieved your goal of giving the buyer standing, and without creating unacceptably-broad obligations on the seller (a stupid and contrived example: What if the buyer were unable to exercise their right to modify the software because they don't know how to program? Is the seller obligated to train them, or make modifications for them?). I think this might be possible... but in any case it doesn't seem to be present.

If there's some part of the license text I'm missing or misunderstanding, please point it out.

That would have no effect on the fact that the owner of the copyright (which is the original author) is generally the only person that has standing to sue for infringement of that copyright. You would own whatever code you contributed, but since you're saying the result would be an exact duplicate, you apparently didn't contribute anything.

Google's ranking algorithm downgrades sites where content is dominated by ads, so I think the dynamic here is the other way around: Recipe sites layered on huge numbers of ads in order to generate revenue, which caused their search ranking to drop, so then they had to go all-in on SEO to fool the ranking algorithm into raising their visibility.

They're ovens that are faster to preheat. Which shortens the cooking time of meals that are mostly pre-prepared, which is what most people eat (if you're preparing a meal from scratch, usually prep work takes up the preheating time)

The point is that people who willingly contributed to the enshittification of the internet have no ground to stand no to complain about the enshittification of the internet.

Hi lovelies! Welcome back to my little corner of the comment section! I am so incredibly excited to share this comment with you today. It is a family favorite, passed down through generations of posters, and it is honestly a total game-changer for weeknight reading. But before we get to the actual text of my opinion on this article, I just have to share a little story about my journey with digital content.

[ JUMP TO COMMENT ] (Link does not work)

It was a crisp autumn morning in 1998. The leaves were turning that beautiful shade of red, and the sound of dial-up modems was in the air. My grandmother (rest in peace, Nana!) used to sit me on her knee and say, "Sweetie, one day you’re going to read an article about Artificial Intelligence scraping content, and you’re going to need the perfect text-based response to go with it." She was so right.

I remember the way the sunlight hit the CRT monitor—it’s an unforgettable memory for me. Just like the way the aroma of roasting garlic fills a kitchen, the warmth of a flame war fills the soul. My hubby, who is a huge tech enthusiast (and my biggest taste-tester!), always says that the key to a good comment is the texture. You want it to be crunchy on the outside but soft and savory on the inside.

Why You Will LOVE This Comment

It’s 100% Organic: No LLMs were used in the making of this opinion!
Quick & Easy: Once you scroll past 4,000 words, it takes seconds to read!
Kid-Friendly: My kiddos beg for this comment every Tuesday night!
Freezer Friendly: You can save this HTML and reheat it for later debates.

I know what you're thinking. "User:Rei, do I really need another opinion on copyright law and the extinction of the ad-supported web?" Trust me, you do. This isn't just any opinion. This is a curated opinion. ... [Subscribe to my Newsletter to remove ads] ...

The Secret Ingredient

A lot of people think the secret to a good Slashdot post is the insight. But actually? It’s the SEO optimization. When I went to Tuscany last summer to study under a master poster, I learned that the old ways are the best. We hand-kneaded our sentences for hours. It was exhausting, but so rewarding. It really made me appreciate the artisanal nature of the internet before Google's AI started making "Frankenstein" summaries.

Speaking of Frankenstein, isn't it funny how Mary Shelley really understood the human condition? Frankenstein tells the story of Victor Frankenstein, a young scientist who creates a sapient creature in an unorthodox scientific experiment that involved putting it together with different body parts. Shelley started writing the story when she was 18 and staying in Bath,[2] and the first edition was published anonymously in London on 1 January 1818, when she was 20. Her name first appeared in the second edition, which was published in Paris in 1821.

Shelley travelled through Europe in 1815, moving along the river Rhine in Germany, and stopping in Gernsheim, 17 kilometres (11 mi) away from Frankenstein Castle, where, about a century earlier, Johann Konrad Dippel, an alchemist, had engaged in experiments.[3][4][5] She then journeyed to the region of Geneva, Switzerland, where much of the story takes place. Galvanism and occult ideas were topics of conversation for her companions, particularly for her lover and future husband Percy Bysshe Shelley.

In 1816 —at the suggestion of Lord Byron— Mary, Percy, John Polidori and Byron himself, each agreed to try writing a ghost story.[6] After thinking for days, Shelley was inspired to write Frankenstein after imagining a scientist who created life and was horrified by what he had made.[7] The novel was first published anonymously in 1818, and in 1831, a revised edition was published under Mary Shelley's name. This version included significant stylistic revisions, a new preface describing the story's conception, and a more explicitly moral tone.[8]

Frankenstein is one of the best-known works of English literature. Infused with elements of the Gothic novel and the Romantic movement, it has had a considerable influence on literature and on popular culture, spawning a complete genre of horror stories, films, and plays. Since the publication of the novel, the name Frankenstein has often been used to refer to the monster.[9][10][11]

It reminds me of this one time I was trying to bake a sourdough loaf while simultaneously debugging a Python script...

(Please disable AdBlock to view this anecdote about my parrot, Malcolm)

Equipment You Will Need

A keyboard (mechanical preferred, Cherry MX Blue for that crunch!)
A monitor
Internet connection
Patience (lots of it!)

Frequently Asked Questions

Can I substitute the sarcasm for genuine concern?

You can, but the result might be a little dry. I recommend sticking to the recipe!

How long does this comment keep?

It stays fresh in the archives for about 2 weeks before the link rot sets in.

Okay, I know you guys are hungry for the content! I see you in the comments section on Instagram asking, "Where is the comment? Why do I have to read about your grandmother?" I hear you! I just want to make sure you have all the context you need to succeed.

So, without further ado, here is the step-by-step guide to what I think about this article.

THE COMMENT

If the

100% this. Recipe sites jumped hard on the SEO bandwagon, and became so hated for it that "having to scroll down 15 pages to actually find the recipe" became the butt of a joke.