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    The comments section of that article is a good example of what to remove with such tech. Also why I stopped commenting there. Amazing how much a combo of paid trolling and Slashdot-style influx can change a site.

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      Wow, that comments section is like reading something out of Infowars. I’m surprised he doesn’t just close that off.

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        If yall are wondering, here’s how the discussions looked years back when I hosted my essays and designs there:

        https://www.schneier.com/blog/archives/2011/06/court_ruling_on.html#c552667

        That topic is banking security where a court ruled substandard security was OK. I designed a solution to the problem based on my prior work. A bunch of people jumped in with ideas. Such peer review and people adding enhancements was common enough on Schneier’s blog that I just dropped anything I had there first. People left one by one until a handful remained… buried in noise of paid trolls and low-quality comments. Such a loss.

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      Wow, these are actually surprisingly convincing. My position on fake reviews has always been that they are a great signal to permit on your website so long as you penalize them silently in search results. When Amazon started removing the “honest and unbiased” reviews, they actually made it harder to avoid fake products, and so I was in favour of leaving them in. They’re obvious enough even for people without Fakespot and stuff like that.

      But something like this:

      I love this place. I love their asparagus. The scallops and pasta are also delicious. I will continue to come here anytime I am in town.

      That’s almost convincing except who on earth remarks about the asparagus. I’d still chalk it up to people just being oddly specific in their tastes.

      This is pretty crazy.

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        That’s almost convincing except who on earth remarks about the asparagus.

        Germans.

        We’ve got places here where asparagus is grown with heating under the plants to make sure it reaches the market earlier then the season. People pay up to 20 Euro a kilo.

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          So many restaurants have a Spargelkarte you’d think it was there by law.