The Official Status Thread
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Status: I will never understand why my wife cleans before the house cleaner comes.
Tidy up so she can clean more quickly? Sure.
But she always does actual cleaning.
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Jealousy? Feeling of inadequacy?
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Embarrassment, too.
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Nah, your office isn't her traditional bailiwick. But kitchen, bathroom, etc...a woman is "supposed" to keep those clean, so hiring the cleaners is interpreted as a failure, even if only subconsciously.
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Hey maybe carry less shit if you're dropping boxes like some bad Laurel and Hardy routine.
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"latest wisdom"? What are you asking?
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so far the winner is an order of belgian chocolate that i was looking at that would cost 4x the list price to ship because the manufacturer ships them out on dry ice...
Omaha Steaks ships in dry ice and it's not very expensive.
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Status:
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Omaha Steaks ships in dry ice and it's not very expensive.
that's also domestic shipping, not international,
and the cost per pound is better because you buy more steak than chocolate in one order.
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And the main course, of course.
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Do you mean Red Lobster, the chain restaurant?
No way the table's that clean in a Red Lobster. Also, even with that tight focus, you'd expect to see at least one screaming kid in the shot.
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Do you mean Red Lobster, the chain restaurant?
No way the table's that clean in a Red Lobster. Also, even with that tight focus, you'd expect to see at least one screaming kid
in thegetting shot.FTFY.
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Red Lobster, the chain restaurant?
Yes.
you'd expect to see at least one screaming kid in the shot.
It just opened an hour ago, Dingus.
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It just opened an hour ago, Dingus.
"Opened" as in "opened for business today"? Or "opened" as in, "the building just finished being remodeled"? The latter might explain the tables being actually cleaned.
Look, the point I'm making is that Red Lobster is a shitty place to eat.
You just reminded me of that MST3K skit where they're talking about the things that make people stupid, and one of the ones Joel(?) mentions is:
You keep telling people that Olive Garden is your favorite restaurant, but it never really occurs to you that it's a chain.
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I mean the former. And what Podunk part of the US do you live in? Around here the Red Lobsters are pretty decent.
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I mean the former. And what Podunk part of the US do you live in?
I love in a part of the US which has actual salt water where you can buy actual seafood caught earlier the same day by actual fisherman at actual seafood restaurants, few of which are chains.
Around here the Red Lobsters are pretty decent.
Where's that? Mars?
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I love in a part of the US which has actual salt water where you can buy actual seafood caught earlier the same day by actual fisherman at actual seafood restaurants, few of which are chains.
Alaska? I hear fishing communities are pretty Podunk. Anyways, I catch my own fish and cook them sometimes, and it's good but very overrated.
Edit: Catching fish is also not something I can do on my work lunch break.
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You seem to be a big nerd, why haven't you already moved to the Bay Area? I wanted to say SF, but it is ridiculously expensive even for the big nerds.
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Alaska?
Pretty sure at one point there was a Red Lobster in my hometown before it went out of business due to actually good places being in town.
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```vbnet
Dim someSum As Decimal = 0
someSum = Math.Round((oldValue + newValue), 2).ToString("0.00")Perfect use of both the type system and the standard library!</blockquote> Now I want dim sum.
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Status: I has chocolate. It's not a fancy kind, nor the dark kind, and I don't care for your elitism. Because chocolate.
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Was it Hershey's?
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We don't get that here in moonland.
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chocolate ... dry ice
Not a great combination. Chocolate is best stored at something like 10 – 15°C. -78.5°C, not so good. Chocolate can be frozen, but both freezing and thawing have to be done carefully to avoid changing the crystal structure of the cocoa butter (fat "bloom") or water condensation (which can cause sugar "bloom").
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Chocolate is best stored at something like 10 – 15°C. -78.5°C, not so good.
they actually had a fiarly good explanation of how the package was arranged, and apparently the dry ice was insulated from the chocolate to keep it at about 10C or something.
it was a really detailed dewscription that tripped some yellow flags in my BS detector but nothing that said utterly false.... could have either been a VERY good BSer or an actual technical discussion that was transcribed by a non techinical person....
i never actually bought any to see which it was.
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really detailed dewscription
You don't want dew forming on the chocolate, because sugar bloom.
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You don't want dew forming on the chocolate, because sugar bloom.
they don't call me the sultanatrix of swyops for nothing
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Got email late this afternoon; they want a second phone interview with "the team."
Second phone interview (not with "the team," but with another individual member of the team) went really well, I think. I'm fairly confident that I should get a face-to-face interview out of it.
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I don't know what sugar bloom means, but it sounds tasty.
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I don't know what sugar bloom means, but it sounds tasty.
trust me, it sounds tasty but it is NOT something you want to find on finest chocolate
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Wait the one boxing looks like it is using the anchor, I thought they didn't.
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Just sugar crystals on the surface? That wouldn't bother me. However I am the type to eat sugar cubes by themselves...
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I'm fairly confident that I should get a face-to-face interview out of it.
I wish you luck.
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There are two kinds of "bloom" that forms on improperly handled chocolate. Fat bloom results from cocoa butter (the fat part of chocolate) separating from the mixture of ingredients and recrystallizing at the surface. Sugar bloom results from sugar doing the same thing, generally as a result of water dissolving it. Both form an unattractive dull, grayish coating on the surface. Fat bloom doesn't significantly affect the flavor, but if sugar bloom is extensive enough, it can partially deplete the sugar in the chocolate, leaving it more bitter. Both are indications that either the chocolate was (maybe) of good quality but has been stored improperly, or it was poor quality to begin with.
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Status: I has chocolate. It's not a fancy kind, nor the dark kind, and I don't care for your elitism. Because chocolate.
I has a chocolate cake in a jar.
Didn't see that coming, did ya?
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My pancreas is drooling...that picture makes me want to go buy a thing of chocolate cake icing. (Just the icing...cake not required)
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Status: feeling a little jealous...
However I am the type to eat sugar cubes by themselves...
that picture makes me want to go buy a thing of chocolate cake icing.
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Status: Huh, forgot the inserter on my bathroom counter when grabbing my pump change stuff this morning. Been a while since I did it manually.
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great, now i need to find me chocolate. ¬¬
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Status: The nice thing about working from home is I can watch Star Trek.
DS9 "Shadow Play" is one of my favorites. The stuff on the station is generally boring, but the stuff with Odo and Dax is brilliant and I just love the end of that episode, love it love it love it.
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Status: browsing 9GAG (yeah, yeah, laugh at me later), saw this:
What the fuck, America? You can't survive on an amount that puts you in a top tax bracket in Poland?!
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Big difference in cost of living between Poland and USA.
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It's called "cost of living". It'd be real tough to live in Seattle on $30k. (Move north to, say, Arlington, and you'd do ok. But Seattle itself? Yipes.)
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both freezing and thawing have to be done carefully to avoid changing the crystal structure
I always wondered was going on to my chocolate when it did that.
TMYKStatus: Cursing the MS BIDS tools team for ever thinking that caching query results in development was a good idea.
Background: Apparently, when designing a Reporting Services Report (rdl file), your resultant dataset may get cached when previewing the report, so that subsequent preview renders will (theoretically?) be faster. This data is saved in files called "rdl.data", and are reused whenever possible (read: always), so in order to get fresh data (i.e. if data in the source tables has changed), you need to know that this is happening and remember to delete the rdl.data files.
TL;DR: Silly Microsoft trickeries.
Filed under: del /s *.rdl.data
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It's called "cost of living". It'd be real tough to live in Seattle on $30k.
It really depends on what you factor under the cost of living though. Rents - fine, Poland is dirt cheap compared to America, you can rent a studio in for $300-$400 a month in a residential district of one of the bigger cities. Food - sorta... a loaf of bread is about 4 times cheaper, which about matches the average wage ratio, a Big Mac about twice, but a 12-pack of soda cans would cost you more in Poland. So it depends.
Things like electronics, books or CDs, though? Fat chance, you get the same price as the US.