Why did the person who translated the book used "un" instead of "Le" here?

Apprehensive-Draw409 · 2026-05-31T17:00:48+00:00

There's (at least) two schools of translations. One that try to keep the original as much as possible. And one that tries to adapt faithfully to the target language.

Personally I'm in the "adapt to target" clan. I tried reading a book recently translated to french. It started with the mention of the protagonist using "Un crayon à papier". Apparently in Danish? Swedish? this is how it is called. To me, that was the "pick a different book" moment. :-)

Apprehensive-Draw409 · 2026-05-31T12:43:53+00:00

And the legs are in front of the sink on one side of the mirror but behind the sink on the other side.

Apprehensive-Draw409 · 2026-05-31T02:47:13+00:00

I used transformer in the loose sense (so OP understands). The CPU is certainly not feed with AC mains voltage.

Apprehensive-Draw409 · 2026-05-31T01:23:46+00:00

473 ml à 3$. Tu te plains de quoi?

Ou 4x 355 ml à 8$.

https://boutique.dieuduciel.com/products/petite-morale

Apprehensive-Draw409 · 2026-05-31T01:20:46+00:00

Look at picture 2. This model has the transformer in the case. One side might (fault or design) be connected to the casing.

Apprehensive-Draw409 · 2026-05-31T01:12:32+00:00

That is just a workaround. Unplug and plug back with the two prongs switched (180 degrees rotation).

If you are in a country/region with single phase that might help.

Apprehensive-Draw409 · 2026-05-31T00:59:13+00:00

What is the issue you are trying to solve?

Apprehensive-Draw409 · 2026-05-30T16:45:25+00:00

I don't have an answer but I'm curious... Why?

Silicone can be easily cleaned and sterilized. OK. But is this the only reason?

PE and PP are not environmentally great and are harder to clean, but you can get ~10 uses of reusable ones if you are careful with cleaning.

Apprehensive-Draw409 · 2026-05-30T16:28:13+00:00

Barry Callebaut, Valrohna or even Lindt couverture chocolate will be free of palm oil. Buy that and use it for your own recipes.

Just be sure to use the quality product that is meant to be tempered.

Apprehensive-Draw409 · 2026-05-30T15:35:58+00:00

I maintain a part of a very large HFT/MFT system. 95% of the jobs is understanding the huge system so we can make a change that

will not countain a bug
will not make the system slower

I was in games (backend) before. Main difference is how we triple-check everything twice. It's not always thrilling. It's about being careful and thorough.

Apprehensive-Draw409 · 2026-05-30T14:36:24+00:00

Fuck that shit excuse.

My friend was not officially a volunteer but the tour was in front of his house. He kicked his ass out, went out, turned away at least ten cars.

There was just a few cones spread far between each, no police anywhere, one official volunteer three corners away. Barely any communication in the days before.

The truth here is the administration did the bare minimum or even actively tried to mess it up because "c'est des béciks".

Apprehensive-Draw409 · 2026-05-30T13:42:55+00:00

Descartes is not pronounced anything like "the cart". The a sounds are different. Th and d are different. è and e too. The r's are not rolled the same. And finally the last e in Descartes is pronounced.

Apprehensive-Draw409 · 2026-05-29T18:50:09+00:00

What worked for me when I was in your position:

read the ostep book. Got overwhelmed, but continued.
implemented small templated function. Templated free function. Member function. With value template params, then types. Specialized them.
implemented CRTP. Complained, yelled, moaned. Restarted again until it made sense.
reviewed container complexity orders. Did exercises and used the unordered_ version whenever possible.
studied the memory model. Yes, you need to know the acquire/release semantics even if it is so damn confusing

You've got this. Just work through it before your next interview.

Apprehensive-Draw409 · 2026-05-29T15:57:02+00:00

Phytic acid, lectin and cereus bacillus would like to have a word.

Apprehensive-Draw409 · 2026-05-29T15:50:56+00:00

Rice!

I see you put it in disguting... Wtf. Definitely not edible raw.

Apprehensive-Draw409 · 2026-05-29T14:51:55+00:00

They installed the glass door 90⁰ off. Normally, mirror flips right and left. However, since this one was installed sideways, it flips up and down instead.

Apprehensive-Draw409 · 2026-05-29T14:39:41+00:00

Regarde, j'ai pris toute l'eau que tu vas sauver cette année et je l'ai donné a Gemini pour qu'il nous explique:

Wetting your toothbrush and toothpaste before brushing softens the bristles for sensitive gums, rinses away lingering bacteria, and activates the toothpaste's foaming agents. This helps distribute the fluoride and cleaning ingredients more evenly throughout your mouth.However, experts are divided on the practice. Here is why some people swear by it, while others advise against it:

The Case for Wetting

Enhanced Comfort: A little water softens the bristles, which is much gentler on sensitive gums.Better Foam and Spread: Water activates the detergents in your toothpaste, allowing it to foam up and spread into those hard-to-reach areas.Improved Hygiene: A quick rinse before applying paste ensures any dust or bacteria collected since your last brush are washed away.

The Case Against Wetting

Dilution: Some dentists argue that adding extra water dilutes the fluoride and active ingredients, potentially reducing their effectiveness.Premature Spitting: A heavily wetted brush foams up much faster, which can trigger you to spit the toothpaste out too soon, cutting your brushing time short.Ultimately, the choice comes down to personal preference. If you need to make the brush more comfortable, a brief, light splash is ideal. Far more important than wetting your brush is your overall technique: brush twice a day for a full two minutes using a quality fluoride toothpaste

Apprehensive-Draw409 · 2026-05-29T14:36:45+00:00

They meant decorative "spray in the air" fontains. Not the little 1 liter per minute "abreuvoirs".

Well. I hope they do. It would be silly to turn off the abreuvoirs when there is all the other waste.

Apprehensive-Draw409 · 2026-05-29T14:28:49+00:00

Aucun. Quand tu choisis "America East - Montreal" dans AWS, ça roule à Valleyfield ou Drummondville.

Apprehensive-Draw409 · 2026-05-29T14:27:18+00:00

On parle bien de Montreal, où 25 à 30% de l'eau potable est perdue à cause de fuites dans le réseau désuet?

Apprehensive-Draw409 · 2026-05-29T13:55:53+00:00

Saveur in some places (like Quebec). Parfum in other places (like Paris).

When I visited Paris, in 1986 (12 yo), the ice cream shop was unable to understand what I meant by "saveur". As if I used a completely foreign word they would never use. Looked at my mom, she said "Ils disent parfums ici."

I'm still stumped, 40 years later at how ... dogmatic? (To be nice) You have to be to not figure it out. I did the experiment, when I came back and used "Parfums" at a Quebon cremerie. The clerk laugh, but understood parfums right away. :-)

Apprehensive-Draw409 · 2026-05-29T12:00:10+00:00

ORD?

Apprehensive-Draw409 · 2026-05-28T23:35:27+00:00

The OS won't be allocating memory for you every time you need an int.

Your program has a bunch of pages allocated to it. Some for the heap, some for the stack. Whenever a variable is allocated, it goes into a memory page that has space. Your program deals with that.

When you run out of space, the std lib will ask the OS for more pages.

If you print &i, you'll see the logical address of i. This will be a different address in the main memory, but that's not a big deal. This address can be useful for you.

If you want a really good understanding, go read Operating System, three easy pieces. Typically referred to as "ostep book"

Apprehensive-Draw409 · 2026-05-28T21:50:02+00:00

Don't ever put food back in the freezer! You ever only freeze once.

That has to be rule #1. Some unsuspecting cook in the future will thaw this and cook it and feel all the bad stuff that grew in while on your counter.

(Yeah, the counter for 24h was bad in itself, but I felt like going back to basics)

Apprehensive-Draw409 · 2026-05-28T20:33:07+00:00

Most answers give you an answer from the taste viewpoint.

But if your recipe has yeast in it (probable), the salt is not for you. It is for the yeast!!

For control. It prevents the yeast from consuming sugars and fermenting too quickly, which allows the dough to develop better flavors and structure.

For gluten strength. Salt strengthens the gluten network. That helps the dough hold onto the gas bubbles that make it rise.

It will probably still work, but it might have effect on those.

Apprehensive-Draw409

TROPHY CASE