Want a cool cucumber salad? Joël's got you covered. Stephanie has evolved and found some pickles she enjoys. Experienced programmers use a lot of heuristics or "rules of thumb" about what makes their code better. These aren't always true, but they work in most situations. Stephanie and Joël discuss a range of heuristics, how to use them, how to come up with them, how to know when to break them, and how to teach them to more junior devs. Pickled mustard seeds The purpose of a system is what it does Intro to empirical software engineering by Hillel Wayne Transcript: STEPHANIE: Hello and welcome to another episode of The Bike Shed, a weekly podcast from your friends at thoughtbot about developing great software. I'm Stephanie Minn. JOËL: And I'm Joël Quenneville. And together, we're here to share a bit of what we've learned along the way. STEPHANIE: So, Joël, what's new in your world? JOËL: So, as of the recording of this, summer is in full swing, and it's the time of year where we have all these, you know, fresh vegetables out, so I've been really enjoying a lot of those. I think this week; in particular, I've been going into, like, all the variations on cucumber salads. STEPHANIE: Ooh. JOËL: Yeah. So, that's been kind of fun for me. A fun thing I've been doing to spice this up is pickling mustard seeds to add as a topping. That's actually really amazing. It adds just a little bit of acidity, a little bit of crunch, a little bit of texture. And it's pretty. STEPHANIE: That sounds so delicious. And also, I was going to share something about pickles about what's new in my world. [laughs] But first, I am curious, what has been your go-to cucumber salad that you put this pickled mustard seed situation on top? JOËL: So, cucumbers and tomatoes is just the base of everything. And then, it kind of goes with random things I have in my fridge. A little bit of goat cheese on top can be a great topping, big fan of balsamic glaze. You can just get, like, a bottle of that at the grocery store, the pickled mustard seeds. I've recently been trying topping with a fried egg. STEPHANIE: Ooh, that sounds really fun. It kind of, like, adds a bit of savoriness and creaminess and maybe even, like, the crunchy fried edges. That sounds really yummy. JOËL: Particularly if you do it over easy where the center is not fully cooked. When the egg breaks, you effectively get salad dressing for free. STEPHANIE: That sounds so delicious. JOËL: Summer vegetables, they're great. STEPHANIE: They are great. Last year, I did have a cucumber garden, as in a garden, and a few cucumber plants that were too prolific for me, to be honest. I found myself overrun with cucumbers and having to give them away because we just didn't eat them enough. And this year, we scaled back a little bit [laughs] on the cucs. But I am so excited to bring up what's new in my world now because it's, like, so related, and we did not plan this at all. But I have a silly little thing to share about my own pickle journey. So, I used to be a pickle hater. JOËL: You know what? Same. STEPHANIE: Oh my gosh, incredible. Another new thing we've learned about each other. I really, like, wanted to like pickles because, you know, when you order a sandwich in a restaurant, it always comes with the pickle spear. And neither me nor my partner were into pickles, and we would always leave the spear uneaten on the plate, and we felt so bad about it. I felt really bad about it. And so, every, like, three to six months or so, I'd be like, okay, I'm going to gather the courage to try the pickle again and see if maybe my taste buds have changed, and this time I'll like it. And, you know, I would try a bite and just be like, no, no, I don't think it's for me. [laughs] But I guess I was just so primed to do something about, like, wanting to eliminate this really inconsequential food waste. But every time it happened, I would just, you know, [laughs] be, lik