For gaming I see your point, it looks like everything as to be a money grab nowaday which greatly reduce the quality of a lot of games.

For ttrpg I don’t feel like it though. Sure Wizard of the Coast/Hasbro has gone to shit but I left the D&D train a long time ago already. And the amount of other very good and accessible system is amazing. IMO The only thing “bad” that this new popularity bring is players with wrong expectations. Some expect every games and every DM to be of the same quality as Critical Roll or other well known podcast, some exept to find “video games” mechanic like in baldur’s gate, some are trying to force the meme stuff inside the game, ect.

You want a slug-related traumatizing story ? I had a cat with very long hairs, there was a cat door to the garden outside but usually he slept inside. One morning i wake up and feel the cat close to me in the bed, something very common. I start to pet him on the dark being half awake only. After some time i feel something wet in his belly fur, but as I’m half sleepy I don’t react and keep petting him. Only after what was probably a long time, I realized that something is wrong, turn on the light and see a slug curled/trapped inside his fur, I was touching it with my hand for several minutes!

Just buy blocks of basic hard soap. Better for your skin and your plumbing. I don’t know if it’s cheaper compared to your 10L bottle, but it’s definitely cheaper compared to normal liquid soap bottles.

People in the comment seems to not understand that it doesn’t mean average on the “scale of beauty/attractiveness”. But averaged features. Like if you merge all nose shapes of a million person you get this nose, ect.

It was tested already several years ago that people tend to like faces made by merging a lot of faces together and “averaging” them. Most of the time rating them more attractive than the individual faces used.

I don’t find the source anymore… I’ll check better later.

Probably not, this is Quebec. I’m in a french lab and everything is written in English. You don’t really have choice as you are collaborating internationally. Even if the lab is based/funded in France, not all of the people inside will be french. They plan to have scientific advisors that are not french according to the link.

I may be wrong but from what I’ve heard from some “small” content creator on YouTube the money from the sponsored talks in their video is a much bigger part of their income than money from youtube coming from the YouTube-selected ads that play before/during the video.

Also, this part do not give any money to YouTube and do not use/collect any data on you.

Ah I know it was popular in Germany too, but I didn’t know about Poland. In France it’s also popular and a lot of restaurant serving meat have that on the menu but it’s often disappointing in restaurant because it’s prepared in advance and not at the order.

I’m not sure if I would trust already made tartare from supermarket, but I guess they have very strict rules to follow so it should be fine. The picture you sent is indeed grounded very small. In france the specialty is to cut it by knife in small rectangle and not ground it. You have a better texture when you chew it.

It’s a unique taste that is hard to describe. But it’s of course very savory, with a lot of unami. The dominant notes are usually from what you add to the meat and not the meat itself (here for exemple, shallot and toasted pine nuts were dominant). If you like rare steak, you can imagine the same but more prononced and without the seared part. Also, foe texture it’s very soft and easy to chew as it’s already cut in very small pieces.

This is the method I followed: https://www.youtube.com/watch?v=bDGagbInbBo

Exept that I didn’t re-cut them with a ring mold but used directly the slices.

“haut de ronde” is the best I found so far. Usually “filet mignon” is recommended, but my butcher recommended me to try this one and I find it a little bit better than filet mignon. Because it’s a bit more fat

Well, the “auto adjust color” filter from my phone cheated a little on that. But yes, air fryer made a very nice roast on the brussel sprouts. And the potatoes are first seared quickly in a hot pan with olive oil, then baked in butter in oven, with thyme.

You need to trust your butcher for sure. In restaurant I very rarely order exept if it’s their speciality. It takes time to prepare so in most restaurant it’s done beforehand and put in fridge, which is bad.

Homemade ones always taste delicious, but if you had a bad piece of meat you may have one or two “bad” days in the toilet after eating… It happened rarely to me.

Yes, I’m trying different things everytime but the one I converged to is:

For 2 person,

• 250gr meat
• Half a shallot, diced as small as possible
• 2 Garlic, crushed with salt
• Handfull of toasted pine nuts
• ~30gr truffle mozzarella, diced very small
• Little bit of grated parmesan cheese
• Fresh parsley
• Olive oil
• Salt, pepper

Cut the meat and mix everything in a very cold serving bowl. Then make two half sphere with hands to put in the plates, compress a little bit and then push the top with a big spoon to make a rounded “nest” for the egg yolk, add a pinch of salt in the egg. For the meat cut, i tried to translate from French but it’s not working well. The best is to ask your butcher.

The original recipe calls for more shallot and some pickles. But i find it’s too much “crunchy” vegetable and the additional taste distract from the meat taste.

Thank you !

Something with cinnamon in the oven. Even better apple and cinnamon, but that’s probably the nostalgia of my mom’s cooking talking.

Otherwise onion and garlic cooking together with oil in a pan is always smelling amazing. And it’s part of so many recipes that I do frequently that’s it’s probably my main “cooking” smell.

They are trying to move from “making an impressive video for the show” to “solving actual, real and usefull applications”. So this take obviously a long time to produce new results that show this.

They forbid us to add our ssh keys in some server machines, and force us to log in these servers with the non-personal admin account, with a password that is super easy to guess and haven’t been changed in 5 years.

Watching tv shows or Youtube too. But I’m limiting myself to one full episode. Or if YouTube, I select a video in the 20~30 minutes range so it will last for the whole meal + small break after. And then I stop.

You could add some piece of ham/lard in the puree soup, and eat with bread or “crouton”

I’m doing nearly the same exept without celery. I’ll try to add it next time ! The 2 other changes that I’m doing are to replace the sugar with sliced apple for the sweetness (1/8 of apple per portion).

Also, adding blended cashew nuts (approx 30g per portion) improve a lot the texture and taste imho.