Had someone contact me because a browser interface was ‘down’ and it was actually a cert issue. It surprised me that in an IT context, this person didn’t have a basic understanding of SSL certs. They didn’t even know how to add a cert exception.
It got me thinking, what basic ubiquitous things am I a dumbass about outside of IT?
Ive seen lots of ‘fun facts’ compilations, but it would be better to get a wide range of subject suggestions that I can spend 30 minutes each or less on, and become a more capable human.
Like what subjects would plumbers consider basic knowledge? Chemical interactions between cleaning products and PVC pipes?
What would an accountant or a landscaper consider to be so basic its shocking people can live their lives without knowing any of it?
For most areas of expertise, its difficult to know even what the basics are to start with.
You’re ignorant of most things, and recognizing this is one of the most important things to growth as a person.
I honestly have no idea what your first paragraph is about. It might as well be in Chinese.
I’m a molecular biologist. I was recently surprised when I told someone that RNA is a thing that all living thing are brimming with. He thought that RNA was something scientists invented in 2020s to use as COVID vaccines.
I also once worked with someone who had a degree in biological sciences and was shocked to learn that female cows have vaginas. She didn’t explain where she thought baby cows come from, but we decided not to push the matter and changed the subject.
ELI5 of certificates:
The “s” in “https” in urls like “https://wikipedia.com” stands for “Secure”.
When you connect to Wikipedia’s computer to read something, how do you know if the content you get back is what they actually sent and wasn’t altered by your friendly neighborhood hacker?
Wikipedia can “sign” the content before sending it you. They also give you a certificate telling you how they have a particular signature which has been verified by someone else whom you already trust, and how long this particular signature is valid for.
If a hacker tries to alter the document returned by Wikipedia, they wouldn’t be able to sign the document correctly. If they tried to give a certificate with a different signature too, you would catch it because they wouldn’t be able to fake the verification of the “someone you trust” so you’d catch the fake certificate.
Browsers handle all this stuff for us. If it detects something fishy, it’ll just show an error along the lines of “could not verify certificate”. In some cases, it’s genuinely an issue where you/the website is under attack and you may get a virus.
In some other cases though, it’s an issue of the certificate expiring and the guys at Wikipedia not being proactive about getting a new signature and certificate. If you are ABSOLUTELY CERTAIN that you’re just dealing with a lazy developer and not a malicious hacker, you can tell your browser to ignore whatever issue it detected and show you the content that was returned by Wikipedia.
Thanks for attending my TEDx talk.
you probably don’t know how to do a valve check on the car you drive every day
I know how, but I’m not messing with it. I have a Volvo 5 cylinder. It has plugs in the cam girdle (it doesn’t have a valve cover, the upper cover is also the upper half of the cam races) you pull the plugs and check the clearance. Then you do a calculation and order new lifters from the dealer. It’s not making noise, so I don’t care enough to check it.
Don’t use high heat on nonstick pans.
Assuming we want the same internal temperature, high heat will cook the outside more than low heat. For bread you probably want a bit more heat to get a nice crusty outside. For steaks you want less heat to avoid overcooking most of the meat, then just a quick sear on the outside.
Don’t overload your pan. If your food is cooking in a bunch of water that came out of the food you are boiling it, not frying it, and it’s going to suck. Put in less food so that water can boil off before it starts boiling your food.
Don’t overload your cookie sheets either. The center of the pan will not get as hot due to all that cold wet food sucking up all the heat, so the fries on the edge will cook faster than the fries in the middle.
Sear or roast your brassicas. They taste way better with some browning and lots of oil and salt.
Measuring food by weight is much easier and much more accurate than measuring by volume with measuring cups and spoons. This is next level awesome if you’re trying to measure something sticky like honey or peanut butter, you can weigh it in the mixing bowl rather than dirtying a measurement device.
Don’t overvook your meat. Use a fast read meat thermometer. Beef, pork, chicken, seafood, are all much better when cooked.to the proper internal temperature.
I am not a cooking expert, I am a heat transfer expert with a strong background in chemistry and those skills transfer over to cooking.
I find high heat in stainless steel pans is very good though? Like it works better to heat the pan and then add your oils. They’re so much better.
Just adding to yours as I’m a nerd for gardening and it isn’t common knowledge: brassicas are vegetables like broccoli, cabbage, mustard, etc
Also on the topic of brassicas, if you see the little white “butterflies” with a black dot on each wing, those are cabbage moths and the bane of a gardeners existence! Unless an entomologist can chime in and say why they’re actually great lol
We are all terrible at applying statistics, it is incongruent with the way our intuition works. It takes intentional consideration plus math and understanding to consider things statistically, much harder than the immediate intuitive answers our brains give us. The worst part is sometimes those intuitive answers are dead on, sometimes they totally miss the mark, and we have no way of knowing which is which without doing the hard work to evaluate the situation statistically.
The boom Thinking Fast and Slow covers this in great detail and provides some guidance on how to manage it.
