Comment author: gwern 23 November 2012 03:40:02AM 2 points [-]

When I re-read the paper before making this post, I was relieved that it had not occurred to me at all before undergoing general anesthesia for my wisdom teeth a while before!

Comment author: Allison_Smith 06 August 2013 05:52:30AM 1 point [-]

I woke up while having my wisdom teeth pulled. I was not in pain, just the ordinary discomfort of all dental procedures.

Comment author: Armok_GoB 29 July 2013 09:47:51PM 5 points [-]

DISCLAIMER: the following is not necessarily my own opinions or beliefs, but rather done more in the spirit of steelmaning:

There seems to be a number of signs that the deciding factor might be the ability to form long term memories, especially if we go into very near mode.

  • It seems that if we extrapolate volition for an individual that is made to suffer with or without memory blocking in various sequences, and allowing it to chose tradeofs, it'll repeatedly observe clicking a button labelled "suffer horrific torture with suppressed memory" followed blacking out, and clicking a button labelled "suffer average torture with functioning memory" followed by being tortured. It'd thus learn to value experiences without memory much less.

  • If I remember correctly some anaesthetics used for surgery basically paralyses you and disable memory formation, and this is not seen as an outrage or horrifying, even by those that have or will be experiencing it.

  • If we consider increasing the intelligence of various animals while directing them to become humanlike, then by empathic modelling it seems that those capable of forming long term memories beforehand would identify with their former selves, get angry at people who had harmed them, empathize strongly and prevent the suffering in beings similar to what they were before, etc. while for those that couldn't, the opposite of these things would be true.

  • If I am given the choice to have one type of cognitive functionality disabled before being tortured, in almost all circumstances it seems the ability to form long term memories would be the best choice.

Comment author: Allison_Smith 31 July 2013 04:41:53AM 1 point [-]

some anaesthetics used for surgery basically paralyses you and disable memory formation

Without also functioning as pain control, or in addition to that role? In either case, I'd be interested to know which anaesthetics these are; it seems like there might be interesting literature on them. (For instance, I'm curious to know whether they are first-line choices, or just used when there is no viable alternative.)

Comment author: SaidAchmiz 24 July 2013 11:13:07PM 0 points [-]

Thanks for the links, I will check them out!

Glancing quickly at the chocolate mousse recipe, something occurred to me: how do you deal with vegan ingredients being more expensive than non-vegan ones? For instance, vegan chocolate is way pricier around here than regular chocolate. Maple syrup is VERY expensive (is imitation syrup vegan?).

Comment author: Allison_Smith 25 July 2013 04:19:49PM -1 points [-]

I tend to figure that price increase on individual ingredients is compensated for by the fact that avoiding animal products encourages me to buy food in an earlier state of processing, which tends to be less expensive. Also, some aspects of a vegetarian or vegan diet are less expensive than the alternative; for instance, protein from dried beans is often cheaper than protein from meat. I have never found groceries a problematically large portion of my budget.

I think imitation syrup is usually high fructose corn syrup with colors and flavors added, so in most cases it is probably vegan. I'm not sure it would taste good in this recipe, but you could experiment.

Comment author: SaidAchmiz 24 July 2013 06:51:41PM 1 point [-]

Thank you for your response!

I was, in fact, largely thinking of recipes where the butter, eggs, cream, etc. are doing a lot of the flavor and texture work. It sounds like that's something that is lost in an eggs/dairy free diet. This is valuable information.

Next question: would you be able to recommend a good source of dessert recipes that make the most of veg*an limitations on ingredients (rather than attempting to imperfectly substitute for eggs/dairy/etc.)?

(My motivation for these questions, by the way, is that I regularly bake desserts for my friends, and I'd like to be able to make sure that any people of my acquaintance who have veg*an dietary limitations don't feel left out.)

Comment author: Allison_Smith 24 July 2013 09:59:51PM 1 point [-]

There seem to be a lot of vegan dessert cookbooks out there these days, but of course they are of varying quality. My personal favorites are by Isa Chandra Moskowitz; the link goes to the Desserts category of her blog, so you can see if you like her style.

One really specific recipe that I found surprising, in terms of successfully replacing a food that depends heavily on dairy, is this chocolate mousse. The other creamy food it is easy to successfully replace milk in is pudding; a blancmange (aka Jello cook'n'serve) will work fine with soymilk or with a thick enough nut milk. (Rice milk in particular is thin enough that you have to adjust the ratios or cooking time to get it to set properly.)

In response to comment by Alicorn on Why Eat Less Meat?
Comment author: SaidAchmiz 24 July 2013 03:26:40PM 1 point [-]

Do you eat eggs and dairy?

If you do not, then question: what is the best non-eggs/dairy solution to desserts? That is, what would you substitute in e.g. pastry cream, whipped cream, meringue, cakes, pastry dough, etc.? Is there some general solution, or is it handled on a case-by-case basis?

(If you do eat eggs/dairy, disregard this question.)

Comment author: Allison_Smith 24 July 2013 05:13:50PM 6 points [-]

I am not Alicorn, but I also like talking about delicious food and I do not eat eggs and dairy. Unfortunately, there is no general solution to the egg/dairy substitution problem, especially for the eggs end of it.

There are some things I just don't try to adapt: meringue, pastry cream, and whipped cream fall more-or-less into this category. I have had delicious dairy-free versions of whipped cream that seem to have been based on the fatty part of coconut milk, but I haven't made any myself.

There are some substitutions that are easy and consistent. In baking cakes, cookies, and similar things, you can usually use any unsweetened soy or nut milk 1:1 for milk, and use margarine in place of butter, or mild flavored vegetable oil in place of melted butter. It is easiest to get good results if your recipe is for spice or chocolate cake, or is otherwise meant to taste like something other than butter, as even the best non-dairy butter substitutes do not taste quite like the real thing. Eggs are a slightly harder thing to substitute for, so for a really easy experience, go for a recipe that does not use them; sometimes these are "light" cakes or recipes written when food was expensive or rationed.

Eggs, even in baking where they are non-obvious in the final product, can be tricky to substitute for because they do so many things. If the eggs are mainly adjusting the consistency of the batter or dough, you can substitute for 1 egg with 1/4 cup of soft silken tofu , applesauce, or soy yogurt, or anything of a similar texture that you think would taste good. If I expect the egg to actually do some work on helping the rising process, I use 1/4 cup of the liquid from the recipe or of soy milk, plus 1 Tbsp ground flaxseed or 1 tsp ground psyllium husk. If there are more than 1 or 2 eggs called for, I re-evaluate whether I want to use this recipe (things that are supposed to get flavor from eggs, or that use eggs in complicated ways, like with yolks and whites separated, are beyond my skill level to adapt), and if I still want to, I use some combination of the substitutions available to me, to avoid the food tasting heavily of flax or applesauce when I didn't intend that.

Comment author: Allison_Smith 14 May 2013 12:04:23AM 2 points [-]

It is interesting to me that possibility 1 in this post (hypothesis: men and women are annoyed by different mistakes) manages to avoid giving the most obvious (to me) difference in what mistakes men and women are annoyed by, namely: in comparison to women, men tend to be much less sensitive to, and much less annoyed by, sexism in otherwise rational discourse. In fact, there's even a "mirror image" counterpart: men tend to be more annoyed than women by mention of sexism in situations where it is not clear that sexism is relevant, or where it is clear that no one was explicitly attempting to be sexist.

I suppose that this may have been a conscious omission, as part of the attempt to avoid making things worse merely by bringing up the topic for discussion. But for me it was very confusing, and somewhat alienating. Many male-dominated fields and communities stay that way (sometimes despite the explicit desires of the majority of the community) in part because members of the community engage in casual sexism, sometimes not noticing that they do so, and the other people present, who are mostly men, either don't notice or don't think it is important to point this out. Women who enter the community tend to notice the sexism, but may not address it directly (because they are insufficiently self-confident or disagreeable, or because addressing it directly has been a failure in the past) and instead allow it to prompt them to leave the community sooner than they otherwise would have. I don't know why there should be an assumption that "rationalists" would not share this problem to some degree, and not seeing it listed among possible causes of the gender imbalance here suggests to me that there is a taboo on discussing sexism here, even when doing so is necessary to understanding the phenomena we are discussing. That taboo, if it exists, certainly would make it harder for me to engage with this community. Since I don't know if there in fact is one, or what general rationalist principles it would follow from, though, I'm currently mainly confused.