Some say they look like koalas. Others say they’re the smiling face of the future. And if you live in California, you’re already sharing the road with them. Google had told the world that its line of itty-bitty self-driving vehicles was poised to hit the roads in summer. Last week, a few prototype vehicles started cruising around Mountain View, Calif., and the folks at Google are eager to see how the public receives them. Although the self-driving cars are out of the garage and onto the roadways, the “training wheels” are still on. The vehicles are still equipped with a steering wheel, accelerator pedal and brake pedal, and a qualified driver will be there to take over if things go awry. The cars drive conservatively. For instance, their speed is capped at 25 miles per hour. And they pause 1.5 seconds after a stoplight turns green “because many accidents happen during this time.” Ultimately, Google’s self-driving car will someday roll off the assembly line sans steering wheel and pedals.

Before that happens, Google will continue gathering data from their Mountain View prototypes to make the cars safer and more reliable. The Google car is equipped with the same software that’s loaded into Google’s self-driving Lexus SUVs, which is the same fleet that has logged over 1 million miles since the company’s self-driving vehicle project began. Google’s self-driving vehicles have already learned a few lessons about the streets of California — they’ve been involved in more than 10 accidents. However, none of the incidents could be blamed on a glitch in the self-driving software. In every incident, Google’s Lexus SUVs were either idle or moving at less than 5 miles per hour. In other words, human error was to blame — the very thing self-driving cars aim to cure. And humans, being the wild cards we are, still represent a formidable obstacle for Google. Although self-driving algorithms can detect obstacles and stay between the lines, they don’t necessarily have a “human” driving style.

Robots, for example, don’t give a “you go first” nod to another driver that reached a four-way stop at the same time. “Self-driving cars may have a ‘better’ driving style but it may not be a human driving style,” Anuj Pradhan, a behavioral scientist at the University of Michigan Transportation Research Institute, told The Guardian Sunday. “And that could affect how we predict or react to them.”how to make sushi rolls wikihow To get at that information, Google is encouraging drivers who encounter a self-driving prototype on the roads to share their experiences. sushi grade fish birmingham alIn the longer term, the company is looking at bringing their test vehicles to other cities, according to the project’s website: “In coming years, we’d like to explore other cities that can teach us about different types of challenging weather and terrain. jiro dreams of sushi fin sub

We’d also like to run small pilot programs with our prototypes to learn what people would like to do with vehicles like these.” How would you use a self-driving car? Weigh in in the comments below!See allNihilist Memes“Should I kill myself or buy a t-shirt?” /people/nihilistmemes/shopnihilistmemesNihilist Memes added a new photo.Nihilist Memes added a new photo.Nihilist Memes shared their photo.Nihilist MemesA Horse walks into a bar. yo sushi menu waterlooThe Bartender sees such a vivid depth of despair and ennui in the Horse's eyes, like the Horse has stared into the abyss and found the... infinite void of nothingness so deep that the Horse could no longer believe that he himself nor anyone nor anything else existed. where to buy sashimi grade fish ottawaTo say something exists requires knowledge of self, which requires knowledge of existence of the self, an obviously impossible leap of logic, absurd to even attempt to conceive or contemplate. documentos tv sushi global online

The Bartender, in that single instant within the Horse's mind, became the nothingness the Horse perceived, and thus was rendered speechless. If neither the Horse, nor the Bartender, nor the bar itself can be said to exist, then why should he ask, how could he ask, "why the long face?" The question can have no meaning, and that which has no meaning cannot be stated. The Bartender, dumbstruck, not by realization of mortality but by fundamental doubt that he was ever alive, gazes into the endless depth of the Horse's eyes, and asks him, "Sir, I beg you say, do I exist?" The Horse replies, "Neighhhh..." Nihilist MemesCheer Up, Emo Kid ComicsFlickr/Shreveport-Bossier Convention and Tourist Bureau Elvis once said that if you boil a crawfish just right, it'll be sweeter than sugar when you take a bite. And although the King wrote the book on peanut butter-and-banana sandwiches, he, unfortunately, took the secrets of a perfect crawfish boil to his potentially-empty grave. Luckily we found another crawfish-lover to fill us in on the dirty details: Justin Smith, co-owner of the Louisiana Crawfish Co., a family farming operation that has been around since 1985 and has shipped over a million pounds of crawfish.

Read on to soak in some of his heavily-seasoned wisdom. 1. You must have live crawfish In the Spring and early Summer you can get away with cooking day-old crawfish, but it's always best to buy them on the day of the boil. Online suppliers will ship the critters as if they were villains (chillin'... and at 40 degrees) so that they go into the type of deep sleep you'll experience shortly after your crawfish boil. 2. You need to have enough crawfish for everyone If the crawfish are more of an appetizer, you need 1-3lbs per person. If they're a main course (they should be), you want 3-5lbs for uninitiated eaters. If you live in Louisiana, you need 5-7lbs per person and also to shout "WHO DAT" every 15mins. Traditionally, crawfish are sold by the sack, which range from 30-35lbs. If you're going with select size (the middle ground between field run and jumbo), a sack is roughly 500 crawfish.That might seem like a ton of food, but it's important to remember that there's much more craw than fish.

3. You must clean them They're called mudbugs for a reason: they live in the dirt. If you don't clean them thoroughly, you risk a mouth full of grass, bait, or trash. And after you see how much filth comes off them, you will want these things to be as close to Godliness as possible. Flickr/Laity Lodge Youth Camp 4. You need the right equipment The rule of thumb for pot size is a 2:1 quart to pound ratio. If you never did well on the math section of the SAT, that means a 60qt pot will cook 30lbs of crawfish. You'll also need a gas burner, an extremely large ice chest for steaming them after the boil, and another extremely large ice chest for beer. 5. It needs to be crawfish season Crawfish hit seafood markets in December or January, and then disappear come July when the waters become too warm and the crawdads burrow back into their holes. At that point, the farmers drain the pond, plant food, and let the crustaceans grow until re-filling the pond so that hiding crawfish will emerge and release their young.

Market price depends entirely on the year: 2013 was the biggest crop on record and thus the lowest price, but 2014's intense Winter has made for the most expensive mudbugs in history. 6. It's not a boil without some boil Everyone has their favorite brand of seasoning, but our buddy at the Louisiana Crawfish Co. recommends his (duh) because it has less salt than the others. This isn't for health reasons; it's so you can use more of it, and the seafood won't be overpowered by sodium. 7. You must add veggies Add potatoes first, followed by whatever else you want. Popular choices are corn on the cob, mushrooms, onions, garlic, and artichokes, but you might want to try a more underrated vegetable. 8. Beer is extra essential If you peep the recipe at the bottom of this story, three of the 10 steps include drinking a beer. Get in the spirit with a hometown brew like Abita, but don't fret if you can't find it: the fine people of Louisiana would never discriminate against any type of alcoholic beverage.

9. It's polite to have napkins, but you don't need to use them too much Ripping off heads and slurping out guts is just as messy as it sounds. Embrace it, but have some napkins around so that your guests feel comfortable shaking your hand as they leave. 10. If you don't know what you're doing, follow these instructions Justin Smith supplied this roadmap to crawfish boil success. Follow this advice, and you'll end up with a delicious pot of crawfish (and at least three empty beer bottles): 1. Make sure you have a pot and burner that are sufficient to cook the desired amount of crawfish. 2. Wash your crawfish, pulling out any dead or crushed ones that may be inside the sack. 3. Fill your pot about halfway. You want just enough water to cover the crawfish, but not too much, or it will take too long to bring them back to a boil. 3. Add roughly one bag of Louisiana Crawfish Co. seafood boil. Honestly, it's just for your guests to smell. Contrary to popular belief, it doesn’t get inside the crawfish unless you soak them for at least a half-hour.

4. Light your burner and wait for your water to begin boiling. Now is a good time for a beer. 5. After the water comes to a rapid boil, add your potatoes and cook for 15mins or until fork-tender. During the last 5mins, you can add corn and any other vegetables you may want. The options are endless. Then remove and set aside to keep warm. 6. Add crawfish to the rapidly boiling water, cover with lid, and wait for them to return to a boil. 7. Boiling times may vary depending on the time of the year and the thickness of the shell, but once they come back to a boil, let them boil for no longer than 2mins. This is where many people mess up. You can overcook a crawfish very easily, and then peeling gets tough. 8. While you’re waiting on them to finish boiling, take an ice chest and sprinkle a light layer of seafood boil on the bottom. Once the crawfish have reached your desired cooking time (less is better), dump layers of fish into the ice chest, sprinkling each layer evenly with seafood boil.