Probably a lot of lint in there! My 4 year old phone gets that way until I clean it out with a plastic pick (very vigorously at that) and it's like new again.
Siracusa—probably best known here for doing fabulous OS X reviews for Ars—is a co-host of ATP. He is also known is such circles for having Mac Pros, and using them for a long time (sometimes by choice, sometimes by circumstance). He thinks Apple should make a Mac Pro, not necessarily because it's a big seller, but because he thinks Apple should make a "best computer," much in the same way car companies might make a car that will never sell but pushes engineers, etc.
Ages ago, when new Mac hardware came out, I'd amuse myself by putting together an "ultimate Mac workstation" in the configurator --- once upon a time, one could hit 6 figures pretty easily --- these days, well I panic bought a duplicate computer because I was worried a chipped/cracked display was going to make it unusable (turns out a screen protector has worked thus far).
I agree with the reasoning, and would like to see Apple continue to make aspirational hardware, but maybe the mainstream stuff is good enough?
Even Siracusa admits that - he's found it hard to articulate what a true "Mac Pro" would do that you can't do with other things.
Back in the heyday of the $100k Mac Pro you could certainly imagine it doing things that wouldn't be easily done by anything under $50k, and it would look good doing it.
Whenever this comes up, someone chimes in to say they’re working a some big Hollywood blockbuster, and the production company bought maxed out Max Pros because they are better and faster than anything else.
> Just ignore those old instructions, they were just happy little accidents. Now, let's whip up some fluffy little biscuits. We'll take a little bit of flour, a touch of buttermilk, and just pat them out ever so gently on our canvas. They're your biscuits, you put as much love in 'em as you want. God bless, my friend.
> Let's whip up some happy little biscuits. We'll start with a nice, clean bowl—that's our canvas. Take some flour and just sprinkle it in there, like a soft blanket of snow on a mountain top. Add a little pinch of salt and some baking powder, just a happy little touch. Now, we're gonna take some cold butter and just work it in with our fingers, nice and easy, until it looks like little stones by a quiet stream. Pour in some buttermilk and stir it gently—don't overwork it, we don't want to get any tension in our dough. Just pat it out flat, cut out some little circles, and pop 'em in the oven. Before you know it, you've got golden-brown biscuits, just as happy as can be. There are no mistakes, just delicious little accidents. God bless, my friend.
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