History CowboyBebopAtHisComputer / Other

* In the December 2014 issue of Magazine/OtakuUsa, it claims Anime/PuellaMagiMadokaMagica is a shoujo series. Incorrect. Although its demographic has been controversial among the fandom, especially female fans and feminist, it's still seinen anime.
** This could also be an example of the common misconception that "all shoujo anime are magical girl series, and all magical girl series are shoujo anime."

--> '''''Josué Yrion:''''' ''Nintendos... Segas, Super Nintendos, Playstations, whatever!''

* A large number of those who oppose homosexual rights say that animals never engage in homosexuality. [[https://en.wikipedia.org/wiki/Homosexual_behavior_in_animals They]] [[http://www.bbc.com/earth/story/20150206-are-there-any-homosexual-animals are]] [[http://news.nationalgeographic.com/news/2004/07/0722_040722_gayanimal.html wrong]]. [[Administrivia/RuleOfCautiousEditingJudgment Nothing else needs to be added.]]

** Given the userbase's notorious {{Jerkass}} antics and extensive MeToo-ism, the "harassment" part '''''[[Administrivia/RuleOfCautiousEditingJudgement may]]''''' have a ''very'' tiny bit of truth to it.

* According to Creator/{{Fox News|Channel}}, [[http://www.foxnews.com/scitech/2011/01/26/internet-run-ip-addresses-happens-anyones-guess/?test=latestnews Ipv6 isn't backwards compatible]].
** Well, [[http://ntrg.cs.tcd.ie/undergrad/4ba2.02/ipv6/interop.html there is some truth to that statement.]]

* Québécois toy store Castello makes tons of mistakes with their birthday service. Among their most egregious examples are calling Series/HannahMontana's nickname "[[Music/MileyCyrus Miley]]", making [[Disney/{{Frozen}} Elsa]] a princess (apparently forgetting about ''Literature/TheSnowQueen'') and even ''calling'' ''[[Franchise/StarWars Darth Vader]]'' ''a good guy''.

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis) or both as part of a blend of diverse spices in concert (see: basically any Sichuan dish in the five-spice flavor profile--Sichuan peppercorns are usually one of the five spices, and there will usually be chilis in it because Sichuan, but both flavors will be part of a more complex aromatic bouquet). Indeed, possibly the most common Sichuan flavor profile, ''jiachang'' or "homestyle," mostly uses both the chilis and the Sichuan peppercorns (if at all) to support and add interest to a base of funky, savory ''doubanjiang'' chili bean paste (basicaly a chunky broad bean miso). Many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe half a teaspoon's worth for a typical 4-6-serving recipe) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountain of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with getting recipes right) calls for 1-2 ''tablespoons'' of peppercorns, which (unless you're using really bad peppercorns) is more than enough to get a strong numbing kick.

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis) or both as part of a blend of diverse spices in concert (see: basically any Sichuan dish in the five-spice flavor profile--Sichuan peppercorns are usually one of the five spices, and there will usually be chilis in it because Sichuan, but both flavors will be part of a more complex aromatic bouquet). Indeed, possibly the most common Sichuan flavor profile, ''jiachang'' or "homestyle," mostly uses both the chilis and the Sichuan peppercorns to support and add interest to a base of funky, savory ''doubanjiang'' chili bean paste (basicaly a chunky broad bean miso). Many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe half a teaspoon's worth for a typical 4-6-serving recipe) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountain of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with getting recipes right) calls for 1-2 ''tablespoons'' of peppercorns, which (unless you're using really bad peppercorns) is more than enough to get a strong numbing kick.

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis) or both as part of a blend of diverse spices in concert (see: basically any Sichuan dish in the five-spice flavor profile--Sichuan peppercorns are usually one of the five spices, and there will usually be chilis in it because Sichuan, but both flavors will be part of a more complex aromatic bouquet). Indeed, possibly the most common Sichuan flavor profile, ''jiachang'' or "homestyle," mostly uses both the chilis and the Sichuan peppercorns to support and add interest to a base of umami-rich ''doubanjiang'' chili bean paste (basicaly a chunky broad bean miso). Many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe half a teaspoon's worth for a typical 4-6-serving recipe) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountain of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with getting recipes right) calls for 1-2 ''tablespoons'' of peppercorns, which (unless you're using really bad peppercorns) is more than enough to get a strong numbing kick.

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis) or both as part of a blend of diverse spices in concert (see: basically any Sichuan dish in the five-spice flavor profile--the five-spice usually has Sichuan peppercorns, and there will usually be chilis in it because Sichuan, but both flavors will be part of a more complex aromatic bouquet). Many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe half a teaspoon's worth for a typical 4-6-serving recipe) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountain of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with getting recipes right) calls for 1-2 ''tablespoons'' of peppercorns, which (unless you're using really bad peppercorns) is more than enough to get a strong numbing kick.

** Not every spicy dish from Sichuan that has Sichuan peppercorns is in the ''mala'' (numbing and spicy) flavor profile (which focuses on setting both the spiciness of the chilis and the numbingness of the peppercorns to maximum). While it's true that many Sichuanese dishes do use both chilis and Sichuan peppercorns, most use one as a supporting flavor for the other (usually using a small amount of peppercorns to balance the heat of fiery chilis), and many dishes use only one or the other on their own. Kung Pao chicken, for instance, traditionally only uses a small amount of Sichuan peppercorn (maybe half a teaspoon's worth for a typical 4-6-serving recipe) as a complement to the fairly large amount of chili in the dish--it's not supposed to be enough that you detect a numbing sensation. Nevertheless, foreign recipe writers seem to insist on adding a mountain of peppercorns to Kung Pao--for instance, Serious Eats (which is normally pretty good with getting recipes right) calls for 1-2 ''tablespoons'' of peppercorns, which (unless you're using really bad peppercorns) is more than enough to get a strong numbing kick.

* Yahoo! News published an article about tennis player Anna Kournikova and singer Music/EnriqueIglesias having a child together, but ran it with a photo of Creator/AnnaKendrick [[note]] the text consistently got her name right, so presumably they just picked the wrong "Anna K" out of their photo database[[/note]]. [[https://mobile.twitter.com/AnnaKendrick47/status/953463739746889728 Kendrick had a sense of humor about it]].

* [[http://www.heraldsun.com.au/news/fail-anti-obama-teen-wants-to-move-to-australia-because-we-have-christian-male-president/story-e6frf7jo-1226512853271 This tweet]] went viral during Obama's re-election campaign. Not a single thing tweeted is correct; Australia has a Prime Minister. The prime minister at the time was Australia's first female Prime Minister Julia Gillard. Although Gillard was raised in an Baptist family, she is a noted atheist. She was (and at time of writing still is) living with her partner - unmarried. Gillard was famous for back flipping on many issues.

** Another problem with this "Democrat Equals Socialist" debate is that the modern-day Democratic Party (at least since the UsefulNotes/BillClinton era) has taken on a "Neo-Liberal" approach, with a far more relaxed reaction to free-market capitalism than ever before. Bill even announced in 1995 that "the era of big government is over," something Republicans would have never expected a Democrat to say at the time. Likewise, UsefulNotes/HillaryClinton was a Republican in her early political years and accepted donations from Wall Street bankers during her last Presidential run, something that Bernie Sanders (the most recent example of a legitimate socialist running for President as a Democrat) chastised her for.
** A common complaint is that "socialism has failed everywhere it's been tried." But if the "socialism" category includes social democracy - and for many right-wingers, it does - then this is clearly false, because Sweden is socially democratic and is a successful and flourishing country.

* The depiction of Anonymous in the media. Evil hacker group set out to [[Creator/FoxNewsChannel destroy all vans]], or international [[WellIntentionedExtremist internet freedom fighters willing to go to certain lengths]] to keep the internet free and open? Or just your average computer nerd, sick and tired of political bores trying to censor what they don't understand, using the aforementioned guise to [[RedHerring distract them from the fact]] that DDOS-ing their site is all he knows how to do? Or maybe they are [[WildMassGuessing internet superheroes from another dimension?]] [[TakeAThirdOption Or all of the above?]] [[Administrivia/Sinkhole Or none of the above?]] It's better not to dwell on it.
* Since the 1920s - in other words, for as long as fascism has existed - otherwise intelligent commentators (including early on, and most famously, no less a personage than Ho Chi Minh) have referred to [[TheKlan the Ku Klux Klan]] as a [[GodwinsLaw fascist]] organization. Their reasoning is that, like the Nazis [[note]] who, of course, did not yet exist in the 1920s, but nationalism and racism had already been conflated in the public mind [[/note]], the Klan are nationalistic and racist. Not only was fascism originally ''not'' racist (UsefulNotes/BenitoMussolini started the movement in the early '20s and didn't adopt racism until the late 1930s), but the fascist ideal is grounded in the totalitarian state, which members of the KKK have never supported. Indeed, they formed as an ''anti-government'' terrorist group opposing Reconstruction (nearly half a century before the word ''fascism'' was even coined, no less), and often operated out of Baptist churches, who were at the time conspicuously non-hierarchical and strongly in favor of the separation of church and state, both of which are completely anathema to fascism. [[AndThatsTerrible This is not to say that the Klan were good people]], but that to call them fascists is unfair: one can be nationalistic and (to some degree, at least) racist and still believe in democratic values. As a matter of fact, the Nazis mentioned the KKK, unfavorably, in their anti-American propaganda. But commentators have seen [[EnemyMine Klansmen alongside neo-Nazis at "white-power" rallies]] and assumed the two groups were basically interchangeable.

** They also use 'detonation' to refer to any substance exploding while many explosives, such as black powder, deflagrate instead (their rate of decomposition is less than the speed of sound).

* Dublin University student Shane Fitzgerald planted a fake quote about death on famous, then-recently-deceased composer Maurice Jarre's Wiki/{{Wikipedia}} page. For over a month, newspapers were using it as fact before he finally came forward and confessed.

* Contrary to popular belief, meth and PCP don't give people SuperStrength or [[MadOfIron toughness]]. They acutally just make it so the person [[FeelNoPain can't feel pain]], as such, they aren't hindered by injuries or muscle fatigue. Indeed, trying to perform some feat of strength while on these drugs can result in permanent muscle damage from over-exertion.

* Québécois toy store Castello makes tons of mistakes with their birthday service. Among their most egregious examples are calling Series/HannahMontana's nickname "[[Music/MileyCyrus Miley]]", making [[Disney/{{Frozen}} Elsa]] a princess (apparently forgetting about ''Literature/TheSnowQueen'') and even ''calling'' ''[[Franchise/StarWars Darth Vader]]'' ''a good guy''. [[http://castellojeu.com/anniversaire See this abomination here]].

* The captions in [[https://www.youtube.com/watch?v=aXlAnARgm68 this Esquire Magazine Youtube video about basic firearm handling]] helpfully inform us that the weapon being demonstrated is "A Glock & Wesson 45mm FPO designed in 1789 by Colt Koch". Anyone with even the most cursory knowledge of firearms can tell you that "Glock" is the ''only'' word in that quote that isn't an egregious mistake.

* The captions in [[https://www.youtube.com/watch?v=aXlAnARgm68 this Esquire Magazine Youtube video about basic firearm handling]] helpfully inform us that the weapon being demonstrated is "A Glock & Wesson 45mm FPO designed in 1789 by Colt Koch". Which is wrong because of something to do with gun manufacturing. Or something.

* US gun enthusiasts sometimes claim that people of other countries have been "deprived of" their "right" to bear arms. They fail to realise that the "right to bear arms" is an uniquely American phenomenon, arising from its pioneer past. You can't be "deprived of" something which you never had to start with.

*** Chinese dishes generally adhere to the "shape rule"--major ingredients are usually cut into similar shapes so they cook more evenly and are easier to eat. The cookbook's dish has vastly different cuts for all its different ingredients--the tofu's in big triangles, but the bell peppers are in thin slivers, the mushrooms are in wide slivers, the snow peas are chopped in half widthwise, and the meat is ground. (Yes, the meat is ground in the traditional Chinese Mapo tofu, but it's just an optional seasoning, remember?[[note]]For comparison, most Chinese dishes that use garlic--and it's a lot of them, especially in Sichuan and other parts of Southwest China--call for it to be minced, crushed, or pounded. In that form, some will stick to the main ingredients as you eat it, and the rest can safely just be left in the bowl when you're done since it isn't worth picking it out unless you're some kind of garlic fiend. This is what we mean by saying traditional mapo tofu treats the meat like an aromatic--especially after you account for shrinkage due to melting fat, the amount of meat in the dish is close to the amount of garlic and ginger in the dish than the amount of tofu.[[/note]])

* Another one was in a review of a book called katie.com (an autobiography of a teenage girl and how she came within a hair's breadth of being abused by a predator she met online) where the reviewer raised concern about the use in the title of .com "with its association with porn sites". Just about anyone who has more than a month's internet experience knows that although it is superficially true that .com is related to porn sites, this is only because (1) most sites, regardless of nature, are .com and (2) [[TheInternetIsForPorn most sites, regardless of domain]], are porn sites; it isn't because .com is a specifically pornographic domain, as .xxx is.

** Western recipes using tofu frequently call for pressing the tofu before cooking, even when the tofu is firm tofu. Firm tofu has already been pressed basically by definition, so pressing it further is just going to get you rubbery tofu. Supposedly, the extra-pressed tofu is supposed to mimic meat, but there are many meat substitutes that work better than tofu for that. Chinese and other Asian tofu recipes basically never call for pressing tofu; while there are some tofu products that go for that extra-firm, rubbery texture on purpose, these tofu products are also generally made professionally rather than by pressing firm tofu at home.