Ehhhh…Kanban is much older than Agile even if they tried to subsume it and say it’s an agile technique, so that’s sort of right. But kanban vs “scrum” - which virtually everyone means when they say “agile” - is fair.
I’m just a guy, my dudes.
Ehhhh…Kanban is much older than Agile even if they tried to subsume it and say it’s an agile technique, so that’s sort of right. But kanban vs “scrum” - which virtually everyone means when they say “agile” - is fair.
This is wild. I even thought lasagna was worth the minimal effort before, but I just got KitchenAid attachments for Christmas and it’s insanely easy. You mix the dough in the bowl, and then flatten a couple times, run through the slicer, put in the water and it boils way faster than dried. It’s also so so much better than dried.
I’m with you on like, ravioli though. Also we occasionally made wide rice noodles from scratch for Thai cooking and while they’re not technically hard, they’re very labor intensive and time consuming. The problem is the difference between them and dried is night and say - dried wide rice noodles arent even really worth eating. Finally found a shop that sells them fresh though so we are golden.
Can you share your technique? I have a giant bag of black beans and I always reach for a can instead because it’s such a hassle.
I know it’s just conventional wisdom, but among those who look back and forward and think about this stuff, it’s been common conventional wisdom for a century that 20 years is an exceedingly long time for change.
I like Bill Gates’ quote the best, “People often overestimate what will happen in the next two years and underestimate what will happen in ten.”
An even better title would be “‘Study’ by firm pushing new technique finds old technique is bad.”