h a l f b a k e r ycarpe demi
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A colleague brought in some chocolates today but we couldn't match some of them to the pictures in the box lid. Is that an orange gooey nasty or is it a yummy caramel squisher?
I propose barcodes placed on each chocolate. Make them of dark and white chocolate obviously. My phone can recognise barcodes
so now I could point it at the chocolate to get an objective statement of what I'm about to eat.
There would need to be international agreement between confectionary makers and consumers would have to absorb the slight increase in costs. But it's worth it for everyone who has had the unexpected unpleasantness of the orange gooey nasty.
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Annotation:
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//an orange gooey nasty //
Dale Winton? |
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Fixing execution issues by pointlessly switching technologies is always so much fun, isn't it? |
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[turns crank]
"A colleague brought in some chocolates today but my phone didn't recognize some of the barcodes ..."
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[turns crank]
"A colleague brought in some chocolates today but my RFID scanner didn't recognize some of the tags ..."
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[turns crank]
"A comrade brought in some tofu today but my nanometric recombobulator didn't grok some of the nucleotides ..."
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// my nanometric recombobulator didn't grok some of the nucleotides // |
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Have you tried turning it off and then starting it up again ? |
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Not often Jutta gets discombobulated. |
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But then we would have the expected unpleasantness of nasty white chocolate. |
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> Chocolate melts. It gets distorted. Pieces flake off. |
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So embed the barcode as colored layers! Just bite it in half to expose the barcode to your cellphone! Simple!!! |
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Noooooo!!! Oozing, orange, gooey, nasty stuff
dribbling down on to your cell phone, would cause
that helpful handful of people standing behind you
from Nextel to go phooff... |
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By the time the nanometric recombobulator is instantiated (which will be after the Singularity i presume), won't we all be brains in vats with electrodes in us? Bringing some chocolates in would involve major surgery. |
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Denholm, Denholm, Denholm. This is very bad. |
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Basically, your colleague's confectioner needs to get his
act together. If mine ever deviated from my list of
preferred chocolates, he knows he'd be out the door
before he could say "single-estate cocoa". Second, if the
quality of his watercolour illustrations was so poor as to
allow any doubt as to the identity of each chocolate (let
alone each *type* of chocolate), he would at the very least
expect a severe reprimand from myself or her Lship. |
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If your colleague can't select and manage a decent
confectioner, then you may really want to revise your
choice of colleagues. |
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Well it was his last day and he is French. |
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Just put the word out. He should never confect again for
any of the better houses. |
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We once had some fine Russian chocolates in a decorative selection box. There were many different shapes but they were all filled with the same filling. |
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