Economists often use Nash equilibrium analyses to justify proposed economic reforms, Myerson said. In some simple games, it is easy to spot Nash equilibria.
For example, if I prefer Chinese food and you prefer Italian, but our strongest preference is to dine together, two obvious equilibria are for both of us to go to the Chinese restaurant or both of us to go to the Italian restaurant. Nash proved in that even large, complicated games like this one do always have an equilibrium at least, if the concept of a strategy is broadened to allow random choices, such as you choosing the Chinese restaurant with 60 percent probability.
But Nash — who died in a car crash in — gave no recipe for how to calculate such an equilibrium. And as the number of players in a game grows, the amount of time required for all this communication quickly becomes prohibitive.
For example, in the player restaurant game, there are 2 ways the game could play out, and hence 2 preferences each player has to share. By comparison, the number of seconds that have elapsed since the Big Bang is only about 2 This communication bottleneck means that every possible method for adapting strategies from round to round is going to fail to guide players efficiently to a Nash equilibrium for at least some complex games such as a player restaurant game with complicated preferences.
After all, in each round, the players learn only a bit of new information about each other: how happy they are with the single dinner arrangement that got played. Many of the games economists use to model the real world have additional structure that greatly reduces the amount of information each player must communicate. That means your collection of preferences will have a high degree of symmetry, and you can potentially convey its entirety in a couple of well-chosen sentences instead of 2 of them.
Economists could use such arguments to justify why Nash equilibrium might be attainable for particular games. But the two fields have very different mindsets, which can hamper interdisciplinary communication: Economists tend to look for simple models that capture the essence of a complex interaction, while theoretical computer scientists are often more interested in understanding what happens as the models grow increasingly complex. And even though a mediator can give many different kinds of advice, the set of correlated equilibria of a game, which is represented by a collection of linear equations and inequalities, is more mathematically tractable than the set of Nash equilibria.
When it comes to repeated rounds of play, many of the most natural ways that players could choose to adapt their strategies converge, in a particular sense, to correlated equilibria. For many regret-minimizing approaches, researchers have shown that play will rapidly converge to a correlated equilibrium in the following surprising sense: after maybe rounds have been played, the game history will look essentially the same as if a mediator had been advising the players all along.
The process is reminiscent of what happens in real life, Roughgarden said, as societal norms about which equilibrium should be played gradually evolve. The fact that humanity came up with the idea of Nash equilibrium before correlated equilibrium may be just an accident of history, Myerson said.
This means, Rubinstein pointed out, that regret minimization approaches are not always an ideal choice for rational players in any given round. But with equilibrium curing, you end up extracting some of the liquid in the meat, but then it reabsorbs back in. The main uses for equilibrium curing around my house, are for making dry cured meat either whole muscle or salamis. Bacon, pancetta, bresaola, lonza, or pork, venison salami, Hungarian paprika salami etc.
For any dry-cured salami, it helps to work out the percentage of salt and other spices for repeating the recipes. Whenever you add brining to the recipes, you are kind of diluting flavor as well. But the equilibrium curing calculator my brother put together takes into account both. Dry curing I find creates a deeper and more pronounced taste from spices and aromatics. Everything seems to be a little bit smoother and subtler when it comes to using wet brining.
We put a small net out from the jetty and catch a bucket of fish overnight. This was an old traditional commercial method. In this scenario, you can see it makes sense. Sea salt comes in many different forms and sizes, when you look at it — there are so many brands on the market.
So ideally no iodized salt or any other thing like an anti-caking agent, which is pretty common should definitely be avoided. Rock salt verse fine sea salt measured by the cup will be a completely different weight, therefore, saltiness will vary greatly.
I use a spice grinder, like one of these electric or manual — it makes quick work of any salt or spice mix — and a kind of powder I find preferable for equilibrium curing my meat. I will keep harping on about it, but this its really important for equilibrium curing and pretty much an essential. It takes much longer to get a finer salt and spice mix. For many meat curing projects a finer powder which can be done in seconds with an electric spice coffee grinder make quick work of the job.
Best to dedicate a spice grinder to meat curing, coffee beans can linger in the grinder! I find the finer spice mix allows you to spread it across more areas of the meat. You just have to trust the calculations you have performed. This seems pretty basic, but getting the right size container or bowl for your piece of meat really helps. My favorite is to use a stainless steel mixing bowl which is rather rounded which means I can use the meat to wipe up every last bit of equilibrium cure from the bowl.
One like this work really well for most of the meat curing projects I do. Most guys that are equilibrium curing, use a a ziploc bag and rolling out as much air and oxygen as they can. Or another common method is vacuum packing the meat.
I have a few issues with single-use plastic and try to avoid it if possible. There is actually a method of using a reusable silicon bag inside another larger reusable silicon bag and sucking the air out of the primary bag.
Stasher Bag — Half-Gallon or other size size For me personally when I make dry-cured salamis I use the appropriate 0. At some point in the future, I will be sending out an email list on my top favorite meat curing recipes.
Then you could leave a piece of meat for a month or two in a vac pac. Equilibrium Curing — The curing will wait for you, not the other way around like with traditional saturation or excess salt methods, which always creates some unknowns for me. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine.
All the best, Tom. Great writeup and intro to EQ. Thank you for sharing. I will be linking to this post from my webpage for those who are curious about EQ. Hey, stage one equilibrium curing in a bag. Stage two, hang and dry — this is where the weight loss occurs. Cheers Tom. For a long time I cured the venison tenderloins using the excess salt method. One question though, the equilibrium cured piece seems to have lost moisture a WHOLE lot faster than the excess salt cured.
Is that normal? Starting weight at hang — 87 g; target weight — 57 g. Time to hit target weight Days. Starting weight at hang — g; target weight — 70 g.
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