This is so comfortable

by Daniel on November 15, 2009

{ 3 comments… read them below or add one }

Kasia December 17, 2015 at 6:09 pm

Hi Stu,Honestly, I think you are a Joomla developer yluoserf.Assuming you aren’t, here’s the deal on reactions to this post.1. The WordPress people wholeheartedly agree (many of them ex-Joomla) and can’t be bothered to comment (there are whole huge discussions about this article behind the firewall at LinkedIn).2. The Drupal people are not offended one way or the other, so only a few commented.3. The Joomla die-hards are up in arms and picketing this post in force.Sad truth: Joomla sucks. I can’t get a single developer inside Foliovision to work on the platform without a gun in their back. Our developers will work on Drupal if asked with no complaint.If you’re stuck on Joomla, maybe it’s worth waiting out your next major site refresh to move. But if you’re building a new site, you’d be bonkers to build on Joomla.It’s not the Joomla people’s fault that Joomla is not very good. Mambo (the predecessor) was ground breaking software in 2000/2001. Coding standards and web interface have grown up a lot in the mean time. Joomla is legacy code/concept. The Joomla team have tried to code their way out out of the abyss in which they find themselves but to little avail. Sometimes, it’s better just to start fresh.Have a nice day!

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http://www.modestochirooffices.com/ April 30, 2016 at 4:53 pm

I graduated with a degree in Chemical Engineering and they were trying to get my to push financial products. I didn’t know anything about finance and was confused on why they wanted me. They just want everyone. Stay away from those people.

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http://www.lawrenceupton.net/ May 17, 2016 at 1:52 am

you seen the photos I posted above? The batter is about 3/4 full.And if you just used 4 eggs, why did you use two loaf pans? The cake will shrink a bit after baking.If the cake rises too quick, you might need to lower the oven temperature slightly. And when egg whites are oven beaten, it would cause the same problem.

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