It won't be quite the same as having salted the pasta and the sauce, while cooking it, but "salvageable", absolutely.
JakenVeina
joined 1 year ago
A little off-topic: anyone else read this as "BCA Chefs", initially?
As if the new notepad wasn't already enough of a downgrade.
It actually took me multiple trues to get into Stardew. The whole "track down everyone" quest is intimidating for a lot of people.
Up to you if you think it's worth keeping at it, for the possibility of getting hooked later.
I mean, the book of Revelations is indeed a prophecy.
So, the scheme is basically to have you, the publisher, invest some money into marketing the game, to get potential players aware of it, then have them pay a one-time premium to actually play it, if they're interested.
I decided to split the difference, by leaving in the gates, but fusing off the functionality. That way, if I was right about Itanium and what AMD would do, Intel could very quickly get back in the game with x86. As far as I'm concerned, that's exactly what did happen.
I'm sure he got a massive bonus for this decision, when all the suits realized he was right and he'd saved their asses. /s
a good way to get yourself labeled by someone who thinks in memes.
What an effective way to put it.
As I understand it (and assuming you know what asymmetric keys are)...
It's about using public/private key pairs and swapping them in wherever you would use a password. Except, passwords are things users can actually remember in their head, and are short enough to be typed in to a UI. Asymmetric keys are neither of these things, so trying to actually implement passkeys means solving this newly-created problem of "how the hell do users manage them" and the tech world seems to be collectively failing to realize that the benefit isn't worth the cost. That last bit is subjective opinion, of course, but I've yet to see any end-users actually be enthusiastic about passkeys.
If that's still flying over your head, there's a direct real-world corollary that you're probably already familiar with, but I haven't seen mentioned yet: Chip-enabled Credit Cards. Chip cards still use symmetric cryptography, instead of asymmetric, but the "proper" implementation of passkeys, in my mind, would be basically chip cards. The card keeps your public/private key pair on it, with embedded circuitry that allows it to do encryption with the private key, without ever having to expose it. Of course, the problem would be the same as the problem with chip cards in the US, the one that quite nearly killed the existence of them: everyone that wants to support or use passkeys would then need to have a passkey reader, that you plug into when you want to login somewhere. We could probably make a lot of headway on this by just using USB, but that would make passkey cards more complicated, more expensive, and more prone to being damaged over time. Plus, that doesn't really help people wanting to login to shit with their phones.
Automated certificate lifecycle management is going to be the norm for businesses moving forward.
This seems counter-intuitive to the goal of "improving internet security". Automation is a double-edged sword. Convenient, sure, but also an attack vector, one where malicious activity is less likely to be noticed, because actual people aren't involved in tbe process, anymore.
We've got ample evidence of this kinda thing with passwords: increasing complexity requirements and lifetime requirements improves security, only up to a point. Push it too far, and it actually ends up DECREASING security, because it encourages bad practices to get around the increased burden of implementation.
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When it comes to something like meat, the biggest thing is that the salt can penetrate into the meat itself, rather than just sit on the surface. Same goes for things like potatoes or pasta.
Other than that, I couldn't really tell you, on a technical level, but you can be sure it boils down to "chemical reactions."
If you're curious or skeptical, you can experiment pretty easily. Make a batch of tomato sauce, and seprate it into two portions. Salt one before simmering it for a few hours, and the other one after. Most people will be able to taste the difference.