« first day (3186 days earlier)      last day (23 days later) » 

12:36 AM
Hey!
 
 
1 hour later…
1:48 AM
Hi
 
Not many people here tonight!
 
2:07 AM
It's usually you and I here at night.
Most rooms are pretty sparce at night
 
Yeah. I guess most people visit during their workday.
 
(That seems so foreign to me)
 
Surfing the internet at work
 
Oh, yeah. I could see myself not surfing the chat, and not modding during the day, but not using the internet? That would be weird. And it would make my job much harder...
 
2:16 AM
Depends on where / how you work. You tend to get used to what you're used to.
 
@AlexandreVaillancourt I mean the opposite. The only time I get online during the work day is on my break, and occasionally when things are very slow and I sneak a bit in. All of that on my phone as I don't have access to a computer at work.
@Pikalek very much so.
 
@bruglesco Did you have a job where you had access to the internet as much as you wanted before?
 
No. I'm a cook. Surfing the internet is very rarely part of my workflow.
 
I have some friends that get filtered internet at work. They're devs & need to be able to look up specifications, etc. But someone(s) somewhere(s) in their corporate mandated filters. Which mostly means some stuff is randomly not accessible from within their network. Which seems dumb to me.
 
Ok, so at least you did not have to 'lose' a habit :)
@Pikalek I can very well see why facebook would be disallowed.
 
2:22 AM
@AlexandreVaillancourt That's why they made a mobile app
 
But I agree, I had that somewhere. "Oh you're trying to reach a game related site. Baaaad."
Yeah; I'm curious to see if people use facebook as much when there are restrictions on the office network.
 
@AlexandreVaillancourt Maybe? I dunno - there's like always a way to manage to not do work. I'd have issues with a place that basically assumes they can't trust me. Unless it's fed work or requires clearance, I think it sends the wrong message.
 
reminds me of when Starbucks banned access to adult sites some months ago... (when using their wifi)
 
@bruglesco what sort of place do you cook @? Not prying for specific names, but I'm curious about how your menu gets set & what type of scale you have to deal with.
 
@Pikalek I've worked in quite a few kitchens ranging from bar & grille to fine dining with a little fast casual thrown in. Currently I work in a local university dining hall.
Menus are usually planned by chefs. They are typically done thematically.
The dining hall does about 400-600 for lunch and 300-400 for dinner
 
2:31 AM
Does your uni do trays? Last college I was @ went trayless in a move to reduce waste.
 
no trays
 
Do they cross train you on all stations?
 
As a general practice or me specifically?
I could do any station in the dining hall. (And most kitchens) Before this job I was a Sous Chef and a Kitchen Manager before that. I'm usually the one training people.
 
Ah, I see. Some places are very role specific. My son is line cook in a place with fixed roles. But my sister in law was at a place where everyone was more or else expected to be able to handle anything based on demand.
Did you go the culinary school route or work your way to sous solely through time in the kitchens?
 
Worked my way up from dish
@Pikalek Almost all kitchens (that I know of) use the first model. The second one is not very practical, unless the person already possesses a wide range of skills.
I've seen it go poorly with the exception of very small operations. (think taco stand or hot dog cart)
 
2:43 AM
My sister in law went to school for it. I'd like my son to as well, but it's his call, not mine.
Heck, I've thought about it & I don't even want to do commercial cooking.
 
Culinary school isn't necessary to make a solid career in the industry. However, if he has any aspiration of leading a kitchen as a Chef or an Owner, Culinary school will accelerate that by 5-10 years.
@Pikalek What do you want to learn? I'll teach you. You can pay me back by teaching me programming ;]
 
Is gordon ramsay a fraud, or does he know how to cook?
 
He knows how to cook
 
(looks like I can't type well late at night :P)
 
He also knows how to perform
 
2:51 AM
You mean as an entertainer?
 
yes
 
Yeah, I think so. I've always wondered if we was annoying like that when the cameras were not shooting.
 
I've heard not.
The shouting is an act.
In fact if you watch his older shows from BBC he yells a lot less.
It seems he put that on for the American audience
 
Yeah, it's more interesting. Less cooking, more shouting!
 
But no one gets 3 Michelin stars without at least some cooking chops
Why did the chicken cross the road?
Because you didn't bloody cook it.
It's still raw! <--- spoken in British
 
Man, I miss the cable only for that guy. (And that other program where they showed all inclusive resorts in the Caribbean.)
 
(I only did that one cause Im a ginger)
 
Oh god, I did not get that one hahaha
 
keep up man
on a side note
My tests all pass
 
2:59 AM
Yay!
 
Now for a Code Review so I can see how horribly wrong I am about that statement.
 
How do you review the code?
 
I didn't know about that onebox
 
Yeah ;) It's suggested not to abuse it, though; we have had issues with some users in the past.
 
(sry)
 
3:07 AM
Oh, don't be, you did not abuse it :)
I admit that the line between "abuse" of the feature and "not abuse" of the feature is not well defined.
 
I can also imagine what you are referring to. I was not here for it but I have seen behavior like that on the internet before. (As well as daily in my five year old)
 
Yeah. We're not there yet (2.5 years to go :P)
 
Well my three year old is also willing to act like an obnoxious child too.
 
@bruglesco Nice work on the tests. My knife skills are weak & I often feel like I under perform with flavor/spice selections.
 
Haha yeah, I guess so l)
 
3:22 AM
But at the moment, what I really want to try out is some culinary alchemy with koji.
 
@Pikalek Thanks! Knife skills are easy to teach, but once you learn them repetition is key. My biggest suggestion with spices is to get to know them. Experiment until you can detect them without thinking.
@Pikalek That one I can't help with.
Knife skills are so easy to teach I even taught my five year old
(Teach something enough times)
 
Yeah, I need to practice more consistently. And sharpen my knives.
 
yes sharp knives are critical
 
And so I guess it's worth it to 'invest' in a good set of knives.
 
Then the grip. Thumb and forefinger should pinch on the bottom back edge of the blade (none of that finger along the spine crap) with the handle nestled firmly in the palm.
 
3:32 AM
The knives are decent working knives - Wüsthof classic.
 
@AlexandreVaillancourt or eat out
 
Haha, yeah, that's expensive in the long run ;)
 
@Pikalek good brand
Not my favorite though
 
What do you like?
 
Henkel
But I have a lot of knives. I actually rarely pull out the Henkels
 
3:36 AM
One of my friends rolls with Henkells. They're very nice.
 
I also have Dexter, Farberware, Cozinni and a Brisa Bonita for my son.
I had a chef who swore by Wüsthof. They can take a real beating he said.
 
Nice
 
Life for my knives got easier after I added a chisel to the kitchen tools.
 
If any passersby come in they may mistake this for Seasoned Advice chat.
 
3:43 AM
haha
 
@Pikalek what do you use a chisel for? Ice?
 
@bruglesco How old was your son when you taught him to use the knife?
 
Mostly breaking bones & crab / lobster shells for stocks / soups.
 
3:45 AM
@AlexandreVaillancourt yah. He was so excited and cute. Proud to do something so grown-up.
@Pikalek Okay I can see that
 
Yeah, I guess so!
That's one of the things a parent can transmit. I don't see myself teaching programming to my sons before they're like... 10... just because of the computer screen...
 
Occasionally I'll use it to cleave apart frozen goods. Not ideal, but way safer than a knife.
 
@Pikalek depends. Even the hardest task can be done safely with a few key elements.
 
I probably should have qualified that as, safer than what I've tried with a knife.
 
stabilize what you are cutting (usually with your off-hand) and always cut away from yourself (and others) and don't try to force it. Knives are meant for slicing, but people often seem to forget that and use them with force.
(when separating things though I usually slice in with the knife in then twist.)
 
3:52 AM
Yup, the slicing bit is the problem - I was often using them more like a wedge. So I thought, hey, I have a way better tool for that.
 
@Pikalek yup.
 
The bones & shells probably could be done w/ a cleaver, but I didn't have one in my set & the chisel is already in the kitchen, so that was that for me.
Well, I'm out for tonight - later all.
 
@Pikalek g'night
 
4:11 AM
I am off to sleep as well. gnight
 
 
9 hours later…
1:14 PM
Morning!
 
Morning
 
And good afternoon to you :P
 
1:32 PM
good morning
 
Fridays are great! Most of my colleagues work from home, so I can listen to my music without earphones!
 
nwp
Or just have your own room 😎
 
That would make my work life super boring :/
 
nwp
Really? I thought everyone loved that.
I can still go bother colleagues if I feel like spreading my unproductiveness.
 
Yeah, but it makes it much harder :P
You have to get up, walk, knock...
 
nwp
1:43 PM
Their doors are open, unlike mine :D
 
2:04 PM
I guess there are arguments for that, like you can focus more on your task.
 
nwp
Or spend your day chatting about workspaces.
 
Ugh, yeah. When there's other people / sounds around, I often need the closed door / space to focus on working. But back when I was teaching, I also wanted to be accessible to students. It's hard to have an open door policy when a literal open door is impediment to work.
 
There is this "open door from 13h00 to 17h00" policy too.
 
nwp
I sometimes have an "open door after 5pm because everyone left" situation. Especially on Fridays.
 
2:30 PM
Haha
 
2:58 PM
With a beer in hand?
 
One in each hand right?
 
nwp
No. I'm a terrible German and don't like beer.
 
3:14 PM
Ah, well I know some Québécois who don't like poutine, so that's fine :P
 
3:26 PM
I don't like beer either
 
 
1 hour later…
4:51 PM
What do you like?
 
5:10 PM
wine, hard liquor
I usually drink cocktails
like mudslide: cream kaluha bailey's and vodka
or margaritas
 
Ah, that's good! But they're more involved when making them at home..
 
But more affordable. And mixed to strength as needed.
 
^
Taste better, too. Like we squeeze the limes ourselves, get choice of tequila, and use Cointreau instead of Triple Sec (better flavor).
 
5:27 PM
Yeah :) You can do that on a Friday/Saturday night while keeping the other less involved drinks for the other days of the week!
 
We do margaritas during the week man
:D
 
Ugh - sorry to be a pain - can someone with mod skills just mod delete the comment I posted as an answer?
 
Hahaha it's nice that you have the time :P
@Pikalek done
 
Thanks!
Huh - I figured your mod-ly delete would leave less half-life answer material about.
Should I have just marked it for removal myself? It already had a comment from the OP on it, so I wasn't sure if I could.
 
I think you could have removed it yourself?
 
5:37 PM
I know that there's an option for me to delete it, but when I've used it in the past, it sort of hangs out in answer purgatory for a while. I guess I had assumed if a mod did it, it would be more of an instant redacted from the record of time sort of thing.
Know I'm wondering if there's some sort of secret account flag that marks the number of times a mod has needed to strike my discourse from the public record...
 
There is probably that kind of thing. There is also probably an account flag that checks what you have deleted yourself. I'm not sure if the system thinks its the same thing though.
 
oh, @Almo - figured you might be interested to know: new Ice-T / BodyCount album in the works
 
And I was not aware that when it was deleted by the user, it was "hanging".
 
@AlexandreVaillancourt Maybe it just does that for the user that submitted/removed it? I suppose the last time I did that I could have logged out to see how it shows up to other; didn't think of that at the time.
Yeah, I tried opening it in a logged out window & it doesn't show anything from my answer. Must just be a "leave it there for a bit so the users can react to it if needed" sort of thing.
 
Do you still see it when you're logged in?
 
5:45 PM
Yes.
It shows up differently & the text indicates that it's deleted, but I can still see it.
 
Ah! The background is red-ish?
 
Ok, I see the same thing.
I guess it's there to allow you to edit and undelete it (when you have deleted it yourself).
 
Maybe? It doesn't register as red to me - might be my colorblindness.
To me it looks darker - maybe lightly greyed out.
Not that different from the color coding for my statements in chat or the color for the tags below the questions.
 
@Pikalek Errr.. Ok, the background of the whole post is "greyed out" but with red instead of black. Looks like we have a UI issue :P
The text for "undelete" , "deleted by", "15 minutes ago" and "Why was your bla bla bla" are red, the rest is black, as usual.
 
5:59 PM
Huh. Yeah, Looking at it more closely, I can tell that the font is in some other shade. I'm not sure if I can readily tell that it's in red.
Ha! 'readily' Red-a-lee? no? tough crowd.
 
:P
Can you distinguish the text that was changed when looking at the edits page for a post, such as this?
 
Unless there's something super secret going on, I believe I can tell what it's communicating - for instance: "it'll possible to" was removed & "apart from Html and Css, can i" was added.
As to which colors the text of those respective parts are, I would be very reluctant to wager money on my answer.
 
The colour of the text is black, but the background is red on the left, and green on the right, with two different "intensities", one lighter for the paragraph, and the other stronger behind the actual text.
 
I can identify the highlighting colors. Colored fonts thought are often a problem. Normal ones anyway. It's sort of a function of stroke weight. The fewer pixels I have to work with & the closer their brightness/darkness is to their background, the harder it is for me to ID them.
Overall, the design of that page seems workable enough to me.
Unless you've been rejecting all my edit reviews & I haven't noticed yet :O
Yeah, I just dropped that page into this colorblindness filter & selected Protanopia. Background on the right is a touch less rich; Other than that, I can't tell the difference between the before & after.
Color of the red cube get shifted?
 
6:24 PM
Shifted how?
To me, with that filtered page, red is grey-yellow, green is yellow, and blue is blue-grey...
 
In the original, the upper left cube of the logo looks what I would call "Red red". In the filtered pic, it looks ... different - like a combination of muddier & washed out?
The middle lower cube in the original is "Blue-blue". In the filtered one, it's darker.
The last cube - looks the same to me in both.
 
Red, yes, for me too, for blue, too. For the green, it's green on the left, and yellow on the right.
Looks like you have the biggest issues with green
 
7:01 PM
I'll try and reproduce that HTML effect and see how it looks like through that filter page.
 
@Pikalek thanks :)
 

« first day (3186 days earlier)      last day (23 days later) »