Wisdom I Pondered This Week
- “You don’t know who is important to you until you actually lose them.” — Mahatma Gandhi
- “And now these three remain: faith, hope and love. But the greatest of these is love.” — Anonymous, The Holy Bible: King James Version
- “The most beautiful thing we can experience is the mysterious. It is the source of all true art and science. He to whom the emotion is a stranger, who can no longer pause to wonder and stand wrapped in awe, is as good as dead—his eyes are closed. The insight into the mystery of life, coupled though it be with fear, has also given rise to religion. To know what is impenetrable to us really exists, manifesting itself as the highest wisdom and the most radiant beauty, which our dull faculties can comprehend only in their most primitive forms—this knowledge, this feeling is at the center of true religiousness.” — Albert Einstein, Living Philosophies
- “The most certain sign of wisdom is cheerfulness.” — Michel de Montaigne
- “There are no mistakes. They are happy accidents.” — Bob Ross
Things I Learned This Week
- 「天貝（Tempeh）」是源自印尼爪哇的傳統發酵黃豆餅，由煮熟的黃豆與特定菌種（寡孢根黴菌）發酵而成（類似「日本納豆」），菌絲將豆子緊密結合、形成白色餅狀，富含植物蛋白、胺基酸、B 群等，是素食者和健身族群的優質蛋白質來源，可炸、炒、烤、燉煮，風味獨特，是印尼的國民美食，亦被譽為「植物界超級食物」。
- 炸棗 是澎湖獨特且具吉祥寓意的傳統油炸小吃（芝麻球），以糯米團包入紅豆、花生或原味內餡後油炸而成，外酥內軟，是當地結婚、新居落成、廟會等喜慶場合不可或缺的象徵食物，有「吃炸棗、年年好」的說法。
- 「微笑曲線（Smiling Curve）」是由宏碁（Acer）創辦人施振榮 Stan Shih 提出，用來說明產品或產業價值鏈中各環節「附加價值」的分布情況：在圖上，縱軸表示單位產品的附加價值高低，橫軸表示從研發設計 (R&D, design)、製造組裝 (manufacturing/production) 到品牌行銷與售後服務 (marketing, service) 等整體流程，結果呈現「中間低、兩端高」的弧線形狀，如同微笑，因此得名。
- Site Reliability Engineering (SRE) is a discipline in the field of Software Engineering and IT infrastructure support that monitors and improves the availability and performance of deployed software systems and large software services.
- （非酵素）褐變（Browning） 是食品中常見的品質變化現象，其中最具代表性的是「梅納反應（Maillard Reaction）」：食品中的氨基化合物（如蛋白質、胺基酸）與還原糖在加熱、加工或長期儲存於濕熱環境下發生一連串反應，最終生成褐色高分子物質 melanoidins，賦予食品誘人的色澤（如烤麵包、煎牛排、煮洋蔥濃湯）與豐富的香氣／風味；為避免混淆，需區分兩種常被誤認的褐變類型：酵素褐變，由多酚氧化酶引起，常見於切開的蘋果或香蕉變褐；以及 焦糖化（Caramelization），僅涉及糖類在高溫下的分解反應，不需要胺基化合物參與，典型例子包括布丁表面的焦糖層，以及加熱糖液時產生的琥珀色。