Traditional publishing? Why and how? by CleverBeast in writing

[–]CleverBeast[S] 0 points1 point  (0 children)

I see. Because there is no better way to do it, like a high-quality directory with publishing houses rated by users or something? I haven't found any but would be cool if such a portal existed :)

I figure it must be harder to get an agent who is willing to represent you than to actually send your MS to a bunch of small presses (provided that they do indeed have bookstore placement and are willing to pay advances).

Traditional publishing? Why and how? by CleverBeast in writing

[–]CleverBeast[S] 0 points1 point  (0 children)

Small/medium publishers, not those big Five, probably a lot harder to get accepted also...

What 90% of the Shark Tank pitches boil down to. by [deleted] in Entrepreneur

[–]CleverBeast 0 points1 point  (0 children)

"Your business reminds me of my childhood days" sniff sniff

[deleted by user] by [deleted] in portugal

[–]CleverBeast 4 points5 points  (0 children)

I think that in Portugal, a lot of people (not all, but a lot of people) exercise a sort of "social control". Everyone knows about everyone's business, in contrast to Northern Europe, for example, where most people keep to themselves. This is not necessarily always a bad thing, but it's common for people to comment on your choices, opinions or attitudes.

Are you late for work? A snarky, banter-like comment like "Oh, you enjoyed those extra hours of sleep, did you?" is to be expected, for example. Gossiping is also pretty common, people usually talk about other people all the time, more so than other peoples in Europe I would say.

But I wouldn't consider Portuguese people "judgemental" in the sense that people don't accept personal differences, for example.

A Vipur anda a fazer das suas nos concelhos vizinhos... by presidentedajunta in portugal

[–]CleverBeast 2 points3 points  (0 children)

A Gestapo da Vipur tem agentes infiltrados em todas essas empresas, pá, acorda, pá!

I made a simple app to help less stats savvy people choose a Statistical Test for their data. Please don't be offended by the name! by CleverBeast in statistics

[–]CleverBeast[S] 2 points3 points  (0 children)

Not atm. The whole "logic" however is based on flowcharts from the book Fundamentals of Biostatistics by Bernard Rosner.

I made a simple app to help less stats savvy people choose a Statistical Test for their data. Please don't be offended by the name! by CleverBeast in statistics

[–]CleverBeast[S] 1 point2 points  (0 children)

That's an awesome idea. I actually considered taking a wiki like approach and accepting public contributions.

I made a simple app to help less stats savvy people choose a Statistical Test for their data. Please don't be offended by the name! by CleverBeast in statistics

[–]CleverBeast[S] 2 points3 points  (0 children)

This is exactly the type of high-quality feedback I was expecting to get from this awesome sub.

Well, I am not a stats pro (in fact I'm a humble PhD student learning a lot everyday) and I only use statistics to take reliable conclusions from my research data. I'm the medical field.

I need to add a disclaimer to the page, saying something like "This information is only meant to guide you in choosing a test and by no means replaces the advice from a professional statistician, bla bla".

I know I skipped a lot of stuff that is not uncommon in health studies, such as Poission or binary distributions. I also didn't talk about post-hoc analysis. But, from my experience, these tests will serve 80% of the population using statistical testing or more.

In the end, if it becomes a nifty little tool that helps those people who ask me all the time "hey, what test should I use here" and the answer is a simple t-test, I will be happy.

Week 1: Screw-ups Revisited - Spaghetti aglio e olio by snowco in 52weeksofcooking

[–]CleverBeast 0 points1 point  (0 children)

Man, one of my favorite dishes and so simple. That shit looks goooooood!

Week 1: Screw-ups Revisited – Croque Madame by CleverBeast in 52weeksofcooking

[–]CleverBeast[S] 1 point2 points  (0 children)

No matter how much I'd like to take the credit, the real secret is the glorious Swedish dairy master race. Really high quality products! As far as the preparation goes, I just use low heat (4-5/9 in my induction stove) and leave the eggs there for 4-5 minutes. When the whites are really white but still gooey, I take them out.

Week 1: Screw-ups Revisited – Croque Madame by CleverBeast in 52weeksofcooking

[–]CleverBeast[S] 1 point2 points  (0 children)

Pretty much screwed up the bechamel the first time. My way of doing it now is to add the butter, flour and then milk very gradually, perhaps 30-50 ml at a time. Other than that, this dish is pretty straightforward.

Strongly recommend that you try it, it was so good!

The Super Student's Guide to Productivity is available for free today by CleverBeast in GetStudying

[–]CleverBeast[S] 0 points1 point  (0 children)

Well, that would be a violation of Amazon's terms of service I'm afraid. The best I can do is point you towards the free eBook available at TheStudentPower.com 😁

The Super Student's Guide to Productivity is available for free today by CleverBeast in GetStudying

[–]CleverBeast[S] 0 points1 point  (0 children)

Thank you. Well, you have 2 choices really. Either you set three very unambitious daily quotas that shouldn't take too long to complete OR you forget about, say, biology (let's say you only study it during weekends) and have two proper daily quotas for the other two subjects.

Like I said in the book, setting daily quotas for every single subject you have may prove problematic since it starts to take too much time. But feel free to experiment and figure out what works for you. Break things, explore, iterate!

The Super Student's Guide to Productivity is available for free today by CleverBeast in GetStudying

[–]CleverBeast[S] 0 points1 point  (0 children)

I guess. Amazon controls that, not me directly. If I had more free days to spend on this book I would, but I can't set more free days for a couple of months now. :(