@StratecheryMO@benthompson I think the rest of the points here about GDPR’s insanity is well taken but saying the lines Apple has drawn are entirely business oriented (without proof) when consumers were outraged a few years ago that “ads were following them” a bit craven.
@StratecheryMO@benthompson People will consent to ads from Amazon or Meta on the platforms themselves as a necessary evil, but they freak out about feeling like someone is looking over their shoulder. It certainly doesn’t hurt that this helps Apple, but I think the cynicism is over the top.
I’m probably falling prey to the “new car effect” confirmation bias where you suddenly see the vehicle you just purchased everywhere on city streets, but if feels like EVs have exploded in popularity in Seattle in the last year. Maybe @genebalk can do a piece.
@nickf@cmanzella Possibly, but the ratio has got to be like 1/10 people has those motives for every 9 who is just not even questioning it. I try to never ascribe malice when the simple banality of stasis is an available option.
@Jey_Gut The diffs btwn Jr Designer and Designer are technical skill, Designer and Sr Designer is about scope of the work and ability to self-direct (managers should be guiding work very little for a Sr). After that, it’s about how you learn to make your partners outside design successful
@Jey_Gut Design leadership isn’t truly about titleage IMO. Leaders have influence and impact beyond their profession, the title reflects that scope and ability.
@nickf@cmanzella Honestly I dunno. Feels like a degree of professional immaturity - Design leaders maybe still feel Iike the work we do is best justifiable to others in the world when the outputs are simple pixels that you can lick or something? It’s obvs false, but old habits …
@nickf@cmanzella I’m sure we all know the people with the best portfolio of work often are the people without the time to create a documented Portfolio of Work.
@MultimodalAlex Also globe eggplant is just great for frying! Especially right now when it’s in season. The texture is a bit meatier and might be more what you want compared to the tender Japanese or a Chinese eggplants which really do best in a burning hot wok.
@MultimodalAlex I’ll actually salt mine for up to an hour then press them between paper towels under a half sheet pan with weight to squeeze out even more. Basically it’s nature’s tofu.
@MultimodalAlex I don’t think you need to use any additional water with a brine 💧 eggplants (even the Japanese ones) are filled with h2o. Try salting them with good kosher salt and ensure that the shape has a lot of surface area (think long strips or broad coins). They will lose cups of liquid