rant

A CNN report in which Nima Elbagir witnesses migrants being auctioned as slaves at a property outside Tripoli, Libya.

A five-minute excerpt of Rich Hickey's Clojure Made Simple talk, with new slides, ranting about HttpServletRequest and specificity. He argues for using generic maps instead of many specific classes and getters.

Hans Rosling and his son Ola run an audience quiz with global population, health and income data to show how wrong most people are about the world. Ola then gives four ways to get less ignorant.

Comedian Rob Paravonian's 'Pachelbel Rant', a comedy bit showing that the chord progression of Pachelbel's Canon underlies countless pop songs. This is a high-quality 2019 re-post of the 2006 original.

Comedian and cellist Rob Paravonian rants about having to play Pachelbel's Canon in D, and shows how many pop songs reuse its chord progression. It was recorded live at Penn State.

VICE's Oobah Butler spends eight months using fake reviews to push a nonexistent restaurant, The Shed at Dulwich, to number one on TripAdvisor in London. The short documentary shows how easily review systems can be gamed.

Adam Grant's TED talk on the habits of original thinkers, including procrastination and embracing failure. He argues the greatest originals fail the most because they try the most.

The Thought Emporium's update on the home-brewed gene therapy he took to cure his lactose intolerance. It reports how the effect held up over two years and what future versions might look like.

Day9 gives a passionate first look at what his StarCraft: Brood War Remastered series will teach. He argues Brood War is primarily a real-time game and only secondarily a strategy game, making the commander fantasy a matter of mechanics.

A circa-1964 film showing AMF's AMFare system, which ordered, cooked and packaged hamburgers, fries, shakes and more automatically for a pilot fast-food operation.

An Extra Credits episode on how games use Skinner box operant conditioning and reward schedules to keep players playing and spending. It argues for more immersive design mechanics than simple reward loops.

CGP Grey narrates an animated adaptation of Nick Bostrom's Fable of the Dragon-Tyrant. The story uses a dragon that demands a daily toll of lives as a metaphor for aging and society's acceptance of death.

Casey Neistat's short New York Times op-doc investigating how accurate restaurant and packaged-food calorie labels really are. He gets items from chains like Chipotle, Starbucks and Subway measured by nutrition researchers and compares them to the printed numbers.

A UK tradesman's rant on the disadvantages of air source heat pumps, covering grants, heat pump types and whether they are worth it. He argues they are impractical for many British homes.

A short clip of Louis C.K.'s Conan interview riff 'Everything's Amazing and Nobody's Happy', about how people take modern technology for granted and complain about marvels.

Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated. He cites studies showing it is among the most stable cooking oils and that smoke-point worries are overblown.

In this American Masters clip, Jacques Pepin shows two different techniques for making a perfect omelet, a dish he is famous for teaching America.

America's Test Kitchen tests eight carbon-steel skillets to find the best one, asking whether a single pan can replace stainless, cast iron and nonstick. It names a winner and covers how the pans perform.

Adam Ragusea explores why Hershey's chocolate tastes the way it does to many non-Americans, tracing it to butyric acid and Hershey's history, and why familiarity makes Americans love it. He compares it with British Cadbury.

Jacques Pepin demonstrates deboning a whole chicken, quickly and with complete control. It is a short, wordless-feeling technique demo that shows a skill most cooks never learn.

A short, nearly wordless demonstration of making sourdough pizza at home using a cast iron pan and the oven. It shows a Neapolitan-style result without a pizza steel or stone.

James Hoffmann demonstrates his AeroPress technique with a short recipe: 11g of coffee, 200g of just-boiled water, a 2-minute immersion, then a press. He explains why he skips rinsing, preheating and inverting.

Technology Connections examines an old feature-rich microwave and shows how it uses a humidity or steam sensor and lookup data to cook food well, arguing it beats many modern ones.

The Townsends channel shows how to make mushroom ketchup, a popular 18th-century sauce, in period style. It includes the history and a recipe and links to a blog post on whether George Washington used ketchup.

Jacques Pepin makes a classic French omelette in a short uncut demonstration. The video contrasts it with the American style.

James Hoffmann demonstrates his recommended technique for brewing coffee with a Hario V60 or other cone-shaped dripper, with notes on water and filter papers.

Food YouTuber Adam Ragusea argues that gas stovetops are weaker than electric burners, dirty to clean, and a health risk from indoor air pollution. He cites Consumer Reports ratings and a literature review on gas stove health effects.

Insider Food visits the Gurudwara Bangla Sahib temple in New Delhi, which feeds tens of thousands of people free daily and over 100,000 on holidays. It shows the machines and big-batch cooking that make this possible.

Mark Bittman and baker Jim Lahey of Sullivan Street Bakery demonstrate the no-knead bread recipe, where a long, slow rise does the work instead of kneading. It is a short New York Times recipe video.

Andong examines the popular story that Norway invented salmon sushi in Japan in the 1990s. He argues it is largely a myth, pointing to earlier evidence of raw salmon eaten in Japan and elsewhere.

Max Miller of Tasting History makes garum, the fermented fish sauce of ancient Rome, using a same-day recipe. He covers the history of the condiment along the way.

A short, sweary cooking video in which Nat makes a quick bolognese using simple pantry ingredients. It is part of his isolation-era cooking series.

James Hoffmann runs caffeine analyzer tests comparing filter versus espresso, extraction over time, steep time, instant coffee and light versus dark roast.

Chef Chris Young shows a simplified triple-cooked method for making crisp frozen fries in an air fryer, based on Heston Blumenthal's technique.

A short 'How It's Made' television segment showing the industrial process of turning canola seed into cooking oil. It walks through pressing, solvent extraction and refining steps.

Chinese Cooking Demystified shows an ordinary, everyday Chinese wet market to counter sensationalized coverage during the early pandemic, with a pinned comment adding nuance.

A 1994 talk by systems thinker Russ Ackoff, who knew W. Edwards Deming, on continuous versus discontinuous improvement. It ends with an unexpected lesson.

Tom Scott explains for Computerphile why handling time and timezones in code is so hard, walking through a simple web app that computes how long ago something happened. It covers the quirks of timezones and calendars and ends in an exasperated rant.

3Blue1Brown explores infinite sums from convergent to divergent, with an introduction to the 2-adic metric, themed on the cycle between discovering and inventing mathematics.

Not Just Bikes explains how small pockets of shops and restaurants inside residential Dutch neighbourhoods create liveliness and help reduce traffic. It argues this kind of mixed-use design has been illegal in most of the US and Canada for a century because of zoning, and should be brought back.