Seven years after the first release of Transmit 4, our well-loved and widely-used macOS file transfer app, we sat down with an incredibly exhaustive list of ideas, and — this’ll sound like I’m exaggerating but I’m mostly sure I’m not — we did it all.
A few days ago, the folks at Panic released a tremendous 5.0 update to Transmit, the best Mac file-transfer app around. In addition to being faster than ever and supporting classic protocols like FTP, SFTP, WebDAV, and Amazon S3, Transmit 5 now includes support for the following cloud services:
Microsoft OneDrive (personal or business)
Rackspace Cloud Files
It also now supports Panic’s own sync service, batch renaming, built-in secure key management, and much more. They even let you purchase the app using Apple Pay, which feels magical.
Transmit 5 is having a one-week launch sale for $35, and we’re already a few days in, so I suggest you buy it while it’s hot. After the sale — which I believe ends on July 25th, 2017? I haven’t seen the specific time/date listed anywhere — it will go up to $45.
Many of our favorite movies come with a side of iconic food moments: the elaborate timpano from Big Night, Charlie Chaplin’s dancing dinner rolls in The Gold Rush, orgasmic deli far from When Harry Met Sally, the redemptive birthday cake in Sixteen Candles. In this cookbook, author Andrew Rea recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and home cooks who want to add some cinematic flair to their cooking repertoire.
Welcome to this week’s edition of our Friday Quality Linkage column. Please enjoy this week’s collection of interesting and entertaining links. Brew a fresh cup of coffee, find a comfortable place, and relax.
The detail is phenomenal. You can see how the rotation of the spot creates turbulence and smaller vortices as the atmospheric gas inside the spot rubs up against the atmosphere around it. Something I didn’t expect is that the level of resolution allows subtle details to catch the eye, like shadows of some clouds indicating their higher altitude! That’s astonishing; previous images of the spot tend to make it look flat, two-dimensional, but now we’re starting to see vertical information. I can imagine atmospheric scientists drooling over this data, allowing them to make more maps of the structure of Jupiter’s fantastically complicated atmosphere.
On August 21, 2017 across the entire United States, the Moon will move in front of the Sun, partially blocking it from our view. For those on the path of totality, the Moon will entirely block out the Sun for more than 2 minutes. I’ve been looking forward to seeing a total solar eclipse since I was a little kid, so I’ve been doing a lot of research on what to buy to enjoy the eclipse safely. Here’s what I’ve come up with.
If you want a better sense of 1) how this guy thinks and 2) his approach to making videos/music, check out the extensive “Questions” page on his own site, which he updates every day. You have to do some digging to find the good stuff, but you occasionally get things like this:
7.13.17 10:54 pmi get sick of ideas i have and i no longer want to work on them just a few days after i start working on them. they’re good ideas but i have more ideas and they’re more fun to think about. but i still want those original ideas made?
ah, welcome to the waterfall. after enjoying that free-falling feeling of helplessly falling into the abyss for quite a while, suddenly you will remember that with a little organization, you can easily separate this into 2 distinct job titles. one where you just write down and log the new ideas as they occur, like a bolt of lightening, try to get down as much as you can in the moment, (this may happen anywhere! at the mall, at the zoo, remember to keep small tools on hand to be able to catch these ideas at any time. in todays day in age i recommend a smart phone, etc). And then, at another time, in another suit, at another desk, as a different employee, you will get down to work in a nice, quiet place. Which idea the ‘worker’ chooses to work on will have nothing to do with which idea was created first, or last, or anything else. There will need to be another decision system that chooses which idea to do when. and i don’t know what the best way is, that is something you will have to manage within the company as a whole. but if all else fails, computer aided random number selection does work. So actually there is 3 job titles. the dreamer (idea creator) the worker (who works on the idea) and the manager, who SOMEHOW has to decide what idea to work on. i think it is very important that the worker and the manager do not play the same role at the same time– the worker needs to never question the authority of the decision to work on the project at hand, or else they will not be able to focus on making that project the best it can be. the manager needs to make that decision, and then tell the worker what the project is.
In this week’s edition of “automation is coming for your job (yes yours)”, the folks at the newly launched Topic publication took a look at six industries that are about to lose people in favor of robots: telemarketers, waiters, radiologists, and more.
Much of the internet today runs on and rewards reactivity, putting a premium on split-second conclusions, outbursts, and jokes about the latest news headline, celebrity scandal, or political misstep. Meanwhile, developing an integrated, nuanced point of view is a luxury that requires time and space … and the ability to make mistakes. Conversations online have devolved to the point where assertions of absolute certainty and authority are given more weight than having the courage to acknowledge that, in the whole scheme of things, no one really knows anything.
You know that adage your dad told you about how you should only flip your meats once while grilling or you’ll risk ruining that beautiful brown crust on each side? Back in 2013, J. Kenji López-Alt of the Serious EatsFood Lab did the science and debunked this old myth:
The idea sort of makes sense at first glance: flipping it only once will give your steak plenty of chance to brown and char properly on each side. But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!
According to Patrick’s concept, this figure should recall the magical firebird from Eastern Slavic folklore, as captured through the sumptuous illustrations of Ivan Bilibin. Firebird Descent lives in harmony with the wind, which directly influences his behavior: a light breeze may ruffle the “feathers,” while a mighty gust will send smooth ripples pulsing through the entire body. […] A particular source of inspiration for Firebird Descent is Shearn’s own personal experience watching the Northern Lights send streams of color rippling across the night sky.
If you happen to find yourself on New Holland Island in Saint Petersburg, Russia before September 30th, 2017, make sure you go see Firebird Descent with your own eyes and know that I’ll be jealous of you.
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Have you been a fan of Nintendo since the beginning? Are you a video game collector? If so, you’ll love this poster. It’s printed on 100lb high quality paper and hand made to order. If you want to liven up your office or game room, this should do the trick.
I’ve been following “Chef John” Mitzewich’s Food Wishesblog and YouTube channel for years. His style of teaching you how to cook is just delightful, even if — no, especially because — he’s always making terrible rhyme jokes.
Laura Vitale’s channel, Laura in the Kitchen, gets a lot of airtime in our home — not just because I enjoy watching them, but also because my 5yo son is a little obsessed. He loves emulating her signature “Hiii guys! I’m Laura Vitale, and on this episode…” intro, and he’s even taken to “producing” his own “recipe show” during playtime.
The two things I myself like about Vitale’s show are her bubbly personality and relatively easy approach to cooking. She makes every recipe feel very approachable, explaining the whys behind everything she does and somehow making you feel like a guest in her home. It’s the most “family” feeling YouTube cooking show I can think of.
+ Two similar channels I enjoy watching are Joanne Ozug’s Fifteen Spatulas (although she doesn’t upload as often as she used to) and Hilah Johnson’s humorous Hilah Cooking (which is aimed at adults and often has NSFW language).
I’ve always had the sense that I probably wouldn’t get along with the guys from the BBQ Pit Boys channel if I met them in real life, but man I’d eat their food all day. If you read sites like Meathead Goldwyn’s AmazingRibs.com and still want more barbecue goodness in your life, BBQ Pit Boys is where it’s at — especially their older videos.
J. Kenji of the Serious EatsFood Lab is the go-to guy if you want to know the science behind great cooking methods. His YouTube channel is full of helpful tips and tricks, how-tos, reviews, and recipes like these:
Perhaps you consider yourself something of a purist when it comes to coffee makers (“What’s all this “American Press” business? Thes kids and their newfangled contraptions…”) but still appreciate owning beautiful versions of things. If that hits close to home, then you ought to check out this glass French press by Florida-based studio Yield Design.
It works the same as any French press you’ve ever used, but aesthetically speaking, it might be the most beautiful one you ever own. It’s also made from borosilicate glass, the same super durable stuff that old Pyrex products are still prized for (compared to their less-heat-resistant soda-lime glass counterparts today in the US).