Readit NewsLegal folders can be great to be able to print letter-sized things on, then you have an area at the bottom to write notes and stuff.
while true; do; sleep 5; curl http://susam.net:8000 ; done
curl: (1) Received HTTP/0.9 when not allowed
curl: (1) Received HTTP/0.9 when not allowed
curl: (7) Failed to connect to susam.net port 8000 after 11 ms: Couldn't connect to server
curl: (56) Recv failure: Connection reset by peer
curl: (7) Failed to connect to susam.net port 8000 after 8 ms: Couldn't connect to server
curl: (1) Received HTTP/0.9 when not allowed
curl: (7) Failed to connect to susam.net port 8000 after 8 ms: Couldn't connect to server
curl: (1) Received HTTP/0.9 when not allowed
curl: (7) Failed to connect to susam.net port 8000 after 10 ms: Couldn't connect to server
curl: (7) Failed to connect to susam.net port 8000 after 11 ms: Couldn't connect to server
curl: (56) Recv failure: Connection reset by peer
curl: (56) Recv failure: Connection reset by peer
curl: (1) Received HTTP/0.9 when not allowedls, man, wc, ps, grep, …
instead of
list, manual, word count, process(es?), <actually, what the hell does that stand for again>, ….
You get used to it, and then it’s much quicker. And being able to write things down quickly is very important when you’re in flow.
For example, I usually put 15 grams of coffee with 8 oz of water (please excuse the mixed units). To make a different amount, I align the 1.5 on the top rule with the 8 on the bottom rule to set the ratio. Then each number on the top rule (coffee in grams) matches the scaled value on the bottom rule (water in oz). The 6 on the bottom rule aligns with ~1.1 on the top, meaning I should brew my little six-ounce cup with 11g of coffee. In practice, I do this a lot with bread, but the "baker's percent" convention for writing bread recipes makes it a more complicated example.
Another way to use a kitchen slide rule is when scaling a recipe. Say I want to make 2/3 of a batch of cookies. I line up the 3 on top with the 2 on the bottom. Then for each ingredient, I find the recipe's quantity on top, and read off the scaled quantity on the bottom. This works better with recipes that use weights, to avoid awkward fractions or converting between units so you can subdivide.
Sometimes no bugs are allowed at all, people be getting upset if their pop tarts have bugs in them.
Sometimes it's like some bugs are allowed and just part of it like when I buy organic broccoli at the farmers market and need to soak it to get whatever those things are in there out. Or when I get those little mummified bugs in the bottom of oatmeal tins.
Sometimes it's like the food is literally coated in bugs like all that stuff that's coated on schellac. Which, finally to bring it back to a callback to your point, is both GRAS and also made of bugs.
Was this some sort of Latin shorthand?
This leads to the statement : F0R X=1 T0 1OO.
Was it really that way back(wards) in 1964?
Additional citation hunting from 2020 when the BASIC manual was shared & discussed here: