If you've updated your belief about something you think is worth noting, post it here.
- It doesn't have to be a full blown "mind change", just an incremental update to your beliefs.
- I'm thinking it'd be good to have a low bar for what is "worth noting". Even if it's something trivial, I figure that the act of discussing updates itself is beneficial. For rationality practice, and for fun!
- That said, I also expect that browsing through updates that other people on LessWrong make will lead to readers making similar updates themselves a decent amount of the time.
- I've been developing a strong opinion that journaling and self-reflection in general is incredibly useful. Significantly underrated even among those that preach it. This thread is a way to perform such journaling and self-reflection.
Decent shift in favor of the pareto principle applying to cooking.
This one is more about saliency than about changing my beliefs, but let's roll with it anyway.
I cooked tomato sauce last night and it came out great. But I took a very not-fancy approach to it. I just sauteed a bunch of garlic in olive oil and butter, added some red pepper flakes, dumped in three cans of tomato puree, and let it simmer for about five or six hours.
Previously I've messed around with Serious Eats' much more complicated version. It includes adding fish sauce, tomato paste, chopped onions and carrots, whole onions and carrots while simmering, using an oven instead of the stove top, red wine, basil, oregano, and whatever else. After messing around with different versions of all that it seems to me that along the lines of the pareto principle, there are a few things that are responsible for the large majority of taste differences: 1) how long you simmer it for, 2) how much fat you use, and 3) how much acid you use. Everything else seems like it only has a marginal impact. And last night I felt like I got those variables just right (actually it could have used a little more acidity but I didn't have any red wine).
But this goes against the message I feel like I receive a lot in the culinary world that all these little things are important. I guess the message I'm trying to point at is like an anti-pareto principle. Which sounds like I'm strawmanning, but I don't think I am.
Anyway, I guess I've always been a "culinary pareto" person rather than a "culinary anti-pareto" person, but something about last night just made it feel very salient to me. And I think this shift in saliency also serves the function of shifting my beliefs in practice.
I don't have nearly that much food quality resolution.