A yolk, a tsp of dijon, pepper, little salt, juice half a lemon, couple dashes of Worcestershire, couple anchovy filets, half a garlic clove.
Blend homogenous with a stick blender. Then slowly blend in a stream of neutral oil; get it to mayonnaise consistency. Taste and adjust (probably wants pepper). Then: back it out to dressing consistency with water (or lemon juice) a tsp at a time. [†]
Knobs (do any/all/none): grate pecorino or parm, just a bit, into the dressing in the first stage. Double, triple, or quadruple the anchovies. Add some white wine vinegar along with the lemon juice. Microplane the garlic (careful, will really amp the garlic). Before thinning back to dressing consistency with water, add some extra virgin. Pinch of MSG.
If you're being hardcore (ie date night), before you start the dressing, fill a ziploc with ice and put it in your salad bowl, and put your serving bowls in the freezer. Also hardcore: use half as much garlic, and make up the difference with 2x as much garlic confit.
Don't do the thing where you build the dressing on the salad (like, cracking an egg into the bowl or whatever). It's a parlor trick, not a way to dial in the ideal Caesar. Also don't bother with the "rub the garlic into the salad bowl" thing; just makes it harder to dose the garlic.
Extra tip: freshly roasted brussels sprouts love Caesar dressing. (Roasted brussels sprouts love any bright high-fat sauce; Caesar is just the platonic ideal.)
Keeps about a week in the fridge, but each time you use it, refresh the acid (just a splash or lemon juice or vinegar).
(I make a lot of Caesars).
Take a step back and see a Caesar as an anchovy vinaigrette, and then you can immediately vary it to different settings --- lime instead of lemon, add some chile (or aji amarillo), tortilla instead of croutons, fresca instead of parm.
[†] You can also just blend neutral oil in until you get the dressing consistency you want; theoretically you'll get a better texture and a little more flavor concentration this way, but I think the win is marginal vs. being able to knock this dressing out mechanically without thinking hard about it, and you can just dial up the flavors a bit beforehand if you're worried.
What I love about these types of articles is it reminds me how fortunate I am to live in the wealthiest and most comfortable time Earth has ever seen and it’s very likely to get better. These types of existential panics aren’t possible when you’re sustenance farming as nearly every human that has existed was forced by nature to endure until a painful, horrifying death from disease or illness perished them.
In order to access our hyper modern comfort you’re only asked to contribute something frivolous like clocking in at a record store or writing something that will entertain some people as they enjoy their morning tea. That we increasingly measure contribution, although terrifying in many ways, is also a more just way to compensate contributions. This article seems to yearn for a more political system that would allow her to indulge her creative passion at her whimsy without accountability to the reality of if anyone wants those outputs. A very self serving system indeed.
But again what great fortune to be alive today in a wealthy western political zone. To be able to entertain this fantasy.
No no no. Garbage collection has some mandatory overhead. Sure you can do an amortised analysis. Just like pushing into the back of a C++ vector is O(1) amortised... except that every once in a while, the entire vector has to be copied over into a larger block of memory, costing O(n) for that particular operation. You can mislead people, but you cannot trick the computer and hard realtime constraints.
I think self-awareness is still so far off that it is not the most pressing problem.
The more serious problem is that once we make life-changing choices using machine learning models, the models should be just and accountable. Obviously, these are vague terms, but in terms of machine learning models they can have concrete meanings:
* Just: choices should be made on what we consider (morally) relevant inputs.
* Accountable: choices should be traceable to inputs and parameters (or eventually training data).
E.g. suppose that we find drones that stun people with a weapon acceptable. Such a drone would be just if it decides to stun a person because they have a weapon. Such a drone would be unjust if it decides to stun a person because they have a particular skin color [1].
Now, suppose that such a drone stuns a person robbing a supermarket with a fake weapon. Regardless of whether we consider this to be just, we probably want to know why the drone misrecognized the gun as real (the model should be accountable).
[1] There may be a non-uniform prior distribution p(weapon_use|race). But I hope we all agree that using such prior distributions would be absolutely unfair towards the individual.
A yolk, a tsp of dijon, pepper, little salt, juice half a lemon, couple dashes of Worcestershire, couple anchovy filets, half a garlic clove.
Blend homogenous with a stick blender. Then slowly blend in a stream of neutral oil; get it to mayonnaise consistency. Taste and adjust (probably wants pepper). Then: back it out to dressing consistency with water (or lemon juice) a tsp at a time. [†]
Knobs (do any/all/none): grate pecorino or parm, just a bit, into the dressing in the first stage. Double, triple, or quadruple the anchovies. Add some white wine vinegar along with the lemon juice. Microplane the garlic (careful, will really amp the garlic). Before thinning back to dressing consistency with water, add some extra virgin. Pinch of MSG.
If you're being hardcore (ie date night), before you start the dressing, fill a ziploc with ice and put it in your salad bowl, and put your serving bowls in the freezer. Also hardcore: use half as much garlic, and make up the difference with 2x as much garlic confit.
Don't do the thing where you build the dressing on the salad (like, cracking an egg into the bowl or whatever). It's a parlor trick, not a way to dial in the ideal Caesar. Also don't bother with the "rub the garlic into the salad bowl" thing; just makes it harder to dose the garlic.
Extra tip: freshly roasted brussels sprouts love Caesar dressing. (Roasted brussels sprouts love any bright high-fat sauce; Caesar is just the platonic ideal.)
Keeps about a week in the fridge, but each time you use it, refresh the acid (just a splash or lemon juice or vinegar).
(I make a lot of Caesars).
Take a step back and see a Caesar as an anchovy vinaigrette, and then you can immediately vary it to different settings --- lime instead of lemon, add some chile (or aji amarillo), tortilla instead of croutons, fresca instead of parm.
[†] You can also just blend neutral oil in until you get the dressing consistency you want; theoretically you'll get a better texture and a little more flavor concentration this way, but I think the win is marginal vs. being able to knock this dressing out mechanically without thinking hard about it, and you can just dial up the flavors a bit beforehand if you're worried.