The Official Status Thread
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Switch to QWERTZ layout and bemoan the loss of the Ä key instead?
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Okay, stumbled across the issue again that both XAML FlyOut and MenuFlyout take their datacontext from the item they're attached to.
Which means that if you're doing a MenuFlyout on a GridView of items, all the MenuFlyout sees is the DataContext of the item which called it, with the parent's DataContext being completely inaccessible. You also can't set the DataContext to something else. That means that Commands in my ViewModel are inaccessible by normal means (even though the MenuFlyoutItem actually has a Command parameter...)
Since I'm still doing MVVM, this leaves me with the following options, as far as I can see:
a) Put the DelegateCommands into the f'ing model for the item
b) Use the Click-Parameter on the MenuFlyoutItem to call an EventListener in the View which then passes the ClickEvent on to the ViewModel through the EventAggregator-Subscription of the ViewModel.
c) Create a Hybrid (View)model solely for the MenuFlyout which has both the model and the commands needed.
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A monitor fell directly onto my single quote key.
Is it completely fuckticated? Any chance of repair?
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(Explanation: "etwas ist Käse" - "something is cheese" - is a German colloquialism meaning "something is crud")
So in German, "curd" == "crud".
With a rather narrow definition of "cow".
Yes, but a rather common one. When one refers to "cows' milk," it is (almost?) universally understood to mean milk from a female Bos taurus. Even though females of many other species — other bovines, camelids, dolphins, seals, elephants, elk, reindeer, even alligators, crocodiles and termites — are called cows, and some of these are used by humans as a source of milk, such milk would typically be designated with a more specific indication of the type of animal from which it came.
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A quick "google" tells me that those are "romer G" switches. It "seems" they're only sold through Logitech. So maybe if you register with them and describe your problem, they may be able to sell you a "spare".
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Yes, but a rather common one. When one refers to "cows' milk," it is (almost?) universally understood to mean milk from a female Bos taurus.
I didn't mean "cow" as female of any species where the females happen to be called "cow", but bovines (bovinæ) in particular, as opposed to caprinæ (sheep and goats). It seems the usage of that word differs more than I thought.
So in German, "curd" == "crud".
Luckily, only figuratively..
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the Reuben ones do taste like a Reuben.
Still do not want. I am not fond of corned beef (my late MIL used to make it on St. Patrick's Day; once a year was more than enough for me), and I hate rye bread (mostly the caraway seeds, I think, but according to Wikipedia, "In the United States, breads labeled as 'rye' nearly always contain caraway ... the association is so long-standing that the flavor combination is now almost inseparable"). I don't hate sauerkraut, but even visiting Germany, I'd be far more likely to order, say, Knackers mit Spätzle than Knackers mit Kraut.
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Are there any foods you do eat? Goddamned, you baby.
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Status: this isn't even a wind storm, this is BARELY a wind-- why the hell did my power blink off?
I better have won that World of Tanks battle I got kicked from.
EDIT: Ah I did. BlakeyROCK
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Are there any foods you do eat?
Everyone has foods they like and foods they don't; that just happens to have several I don't in one neat, convenient package.
I'm really easy to please when I go out to lunch with coworkers. I can't think of a single type of restaurant that doesn't have something I like on the menu. (Sushi probably comes closest, but I'll eat tamago and ebi, at least, and if they also serve teriyaki, tempura, etc., I'm a happy camper.) I'll eat spicy food that my ex-wife and kids won't even get near. Unlike George Bush, I like broccoli. I even cook brussels sprouts for myself occasionally.
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brussels sprouts
They're a lot more palatable than they used to be. Crop breeders have really got the bitterness down, so they're just little tasty cabbages now.
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this isn't even a wind storm, this is BARELY a wind
It's peeling the roof off my neighbor's porch, and I'm getting a lot of (small) branches coming off the trees, so I'd say it's more than "barely" a wind. I haven't had power go off (yet), but it's flickered a lot.
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Everyone has foods they like and foods they don't
Yeah, but many you listed are really really good so it is confusing.
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Is it completely fuckticated? Any chance of repair?
Pretty much, yeah. Not repairable by me at least. Might be able to talk Logitech into an RMA.
A quick "google" tells me that those are "romer G" switches. It "seems" they're only sold through Logitech. So maybe if you register with them and describe your problem, they may be able to sell you a "spare".
Yeah that's what I'm planning to do, although it doesn't seem to be user-fixable at all. The actual switch part got completely FUBAR'd - the inner workings are smashed and the key doesn't work even if I kinda hold it in "correctly".
It might be fixable but it looks pretty bad.
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It depends on what you're used to. My mom had a food allergy, so I grew up with a very limited palate. (It's not as bad as, say, having to be gluten-free, but being allergic to garlic eliminates a ton of foods.) It wasn't until I went off to uni that I (out of necessity) started to expand my palate. After I graduated and moved to the Bay Area, I started hanging out with some people from ba.food, and started actively seeking out new cuisines. However, there are some things I just never acquired (and a few I dislike enough to have no desire to acquire) a taste for. I'd say corned beef and sauerkraut are in the "never acquired" category; caraway seeds appear to be in the "no desire to acquire" class.
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Doing It Wrong™.
Horseshit.
They're a lot more palatable than they used to be. Crop breeders have really got the bitterness down, so they're just little tasty cabbages now.
That is all they were before, I think that people have just gotten better at preparing them. If you cook them wrong, they get a very strong sulfur smell. The largest of sins is cooking them too long.
Here is how I typically prepare them, and I have yet to have a person try them and not coming away liking brussels sprouts:
Remove any loose leaves and slice them in half. Boil in salted water for ~1 minute. You just want this step to blanch them. That heavy boil softens them up a little and gets them ready for the next part, which you should try to have ready as soon as the boiling step is done.
In a skillet, render some chopped bacon and cook it until the bacon fat starts to get foamy. Remove bacon bits to paper towel to drain. Remove approximately half the grease and add toss in the drained brussels sprouts and toss for just minute or so and then add some sliced apple and grind some pepper over and toss for another minute or so. Remove to a serving platter and sprinkle the bacon over the top along with some feta cheese and sliced green onion. It won't hurt to taste for salt and adjust, but I find the bacon fat plus blanching in salted water, along with the feta cheese is usually enough.
If you find anyone that can try that and say that they do not like brussels sprouts, their taste buds are defective.
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I'd say corned beef and sauerkraut are in the "never acquired" category; caraway seeds appear to be in the "no desire to acquire" class.
I grew up in a family where my grandparents spoke German when they did not want me to understand what they were saying. I had to learn to like sauerkraut. My grandmother would prepare corned beef and cabbage somewhat regularly and every single new year's day. I also grew up eating rye toast with nearly every meal.
I cannot imagine a life without those things. I also cannot imagine a life without Reuben sandwiches. Hell, if I had to choose between a life of morbid obesity, or a life without Reuben sandwiches...my closet would be full of sweatpants.
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Not repairable by me at least.
Think like a guy. Everything that breaks is another excuse to buy new tools.
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I've never had a Reuben sandwich (or knew what one was until I Googled it) but I quite like rye bread.
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Well, my little limey friend, you now have a homework assignment. Go forth and get yourself a Reuben sandwich and see what you have been missing!
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I grew up in a family where my grandparents spoke
GermanPolishFTFM, but yeah if you grow up on those foods it's hard to comprehend people who don't like them.
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so I grew up with a very limited palate
I'm so so sorry. Growing up like that should be a crime.
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Yeah well at the time I posted that it wasn't shit.
Then it got pretty bad. Seems to have calmed down again now.
I read on the WSDOT Twitter that Highway 9 is completely blocked in like 3 places due to fallen trees.
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STATUS: At a party. SO BORED. Wait, isn't that my workaholic java dev buddy?
We go to a room and have a steamy one hour long shop talk session. EVENING IS SAVED.
Filed under: but my social life isnt
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Think like a guy. Everything that breaks is another excuse to buy new tools.
Already done
Unfortunately it costs money to get new tools...
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Status: write a UI with HTML5 canvas only.
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I grew up in a family where my grandparents spoke German when they did not want me to understand what they were saying. I had to learn to like sauerkraut.
ISTM that would provide a strong incentive to learn German. :) Yeah, if you grew up in that environment, it's not surprising you'd find it strange not to like that kind of food. It seems strange to me that some people dislike, e.g., the taste of meat (What was that phrase somebody used? "Dead flesh festering in grease," or something like that.), but de gustibus non est disputandum.
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Yeah, if you grew up in that environment, it's not surprising you'd find it strange not to like that kind of food.
If I had ever said I didn't like sauerkraut, my dad would have ordered a paternity test. ;-)
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Status: I feel like most of my compiler bugs would have been found sooner if I had used strongly typed integers.
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But then how would you add a char to an int?
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Wait, there are people that don't like Reubens?
They weren't sent to Area 51 as suspected aliens at birth?
FWIW I only learned that there were people that didn't know what Reubens were about 6 months ago, and I'm still in shock.
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FWIW I only learned that there were people that didn't know what Reubens were about 6 months ago, and I'm still in shock.
Fuck, I just learned that same thing today. @loopback0 must be a damned dirty Communist. Only they would not know what a Reuben is.
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Interestingly, some people serve Reubens with Russian dressing. So I guess the commies aren't too bad...
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Interestingly, some people serve Reubens with Russian dressing. So I guess the commies aren't too bad...
Russian dressing is originally from New Hampshire. ;-)
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Status: Wondering why @blakeyrat thinks POSIX paths are worse than Windows paths.
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we have a universal punchline.
Just the one? We also have
Just to recap:
followed by a list of things that are slightly distanced from recent conversation topics and the classicbecause Discourse.
, not to mentionan embedded system with no file system
andFUCKING HELL WHY DOES IT DELETE TWO SPACES WHEN I HIT BACKSPACE ONCE
.
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Status: drunk, bored and alone. What to do...
Drunk world of tanks I guess.
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Status: Reading job listings. "Verification Engineer" Good, that's what I do. Read job description. Develop test procedures; automate test scripts; design, develop, execute, interpret the results of tests; identify defects; document bug reports; blah, blah.
You know what the job description doesn't say? Verifying what? Software? Firmware? Chip-level hardware? Board-level hardware? System-level hardware? I only do one of those things, and the description doesn't say which one they want. (On third or fourth reading, I think it's software/firmware, but I'm still not sure.) Pity, because it's local to me, and it's one of the few potentially applicable listings I've seen that are.
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Wait, there are people that don't like Reubens?
Some of us had never even heard of them before. Though corned beef and cheese on rye does sound good.
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Stop making me hungry!
Why? It's breakfast time in your part of the world. Go have some dead flesh festering in grease if you want (especially if it's thin strips of smoked, cured pork dead flesh, ).Filed under: Now I made myself hungry, but it's nowhere near meal time, and I don't have any such dead flesh. I has a sad.
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It's breakfast time in your part of the world.
Yeah, but the toast is still cooking!
We ate the bacon, sausages and black pudding yesterday. Had to have a large meal at breakfast then because the next meal wasn't until the evening. (The wedding was at lunchtime, and the reception started out with drinks.)
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Pimms
My ex-wife discovered that a year or so before we broke up, and quite likes it. (As I've said before, I don't drink, so I have no idea whether it tastes good, or not.)
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@dkf said:
Pimms
My ex-wife discovered that a year or so before we broke up, and quite likes it. (As I've said before, I don't drink, so I have no idea whether it tastes good, or not.)
I'd rather have beer. Or wine. Or G&T. Or whisky. Or brandy. Or (good) vodka. Or sherry.
It's not as bad as parfait d'amour. Or crème de menthe.
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FWIW I only learned that there were people that didn't know what Reubens were about 6 months ago, and I'm still in shock.
What's Reubens? With the capital it sounds like a brand name but it's not one I've ever seen.
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I've never heard of it myself, I don't think it's a thing in Australia.