Singapore's Roti Canai; and Value of a Founder's Time

“Art is not what you see, but what you make others see.” — Edgar Degas

A Guide to Singapore’s Roti Canai: You can hear roti canai being made in Singapore before you see it. The rhythmic slapping of oily dough, the sizzle of the grill, the crackle of the flakes on its golden exterior, and the crunch as the bread is folded and dipped into curry. It brings back happy memories of exploring local food when I first moved here four years ago. There are several theories about the name. Canai could refer to Chennai (formerly Madras), where Tamil migrant workers first came from. It could also come from the Malay word canai, meaning to roll dough thinly or to knead. Others believe it relates to channa, since roti and chickpeas are often eaten together.

https://www.goya.in/blog/layers-of-legacy-in-dough-singapores-roti-canai

What is the Value of One Hour of a Startup Founder’s Time: Let’s suppose you are a consultant who normally charges $150/hour, and you stumble upon a weird client who asks for the following special terms: “I agree your time is worth $150/hour. However I can’t pay you now. I promise to pay you four years from now, at which time I will pay everything I owe in one lump sum.” How much should you increase your hourly rate to make these terms worthwhile?... Supposing this client is an early-stage startup⁠—even if funded⁠—the most likely result is that they stiff you! Because they’re dead. Let’s suppose there’s a 25% chance the company will exist in four years and pay their bill. Like gambling in Vegas or investing in the stock market (if there’s a significant difference), the steeper the odds, the bigger the upside needs to be. You might think you need to charge $150 ÷ 0.25 = $600 per hour to account for the risk. But in fact, you need to charge far more. This formula merely brings you back to break-even.

https://longform.asmartbear.com/value-time/

Everything I Thought I Knew About Ice Cream: An ice cream travelling a long way melts more often, and for longer stretches, and the structure breaks. This is where vegetable fat—like palm oil—enters the scene. It does two jobs. First, it holds up better through the supply chain. Because vegetable fats like palm oil have a higher melting point than milk fat. It takes more heat to melt, so it holds its shape slightly better through the fluctuations. Now there is oil in the ice cream. But that creates a new problem. Oil doesn’t mix with water on its own. Left alone, it would just float on top, the same way it sits on top of a dal or a sabzi. So how does an oil-based ice cream come out creamy at all? Something has to force the fat and water to hold together. That’s what an emulsifier does. But it doesn’t have to be a lab-made E-number. And Italy proves it. Traditional Italian gelato uses egg yolk. The yolk contains lecithin, a natural emulsifier, and brings richness of its own.