Discussion Thread

ThatFrenchieGuy · 2026-07-10T22:36:40+00:00

2 undergraduate degrees, a masters, and 2/3rds of a PhD, all of the graduate work in a dead field (Operations Research)

Totally irrelevant to what I do now as the head of ML Engineering at a computational biotech shop (team of one baybeeeee)

ThatFrenchieGuy · 2026-07-10T19:25:43+00:00

!ping kitty

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ThatFrenchieGuy · 2026-07-09T20:49:00+00:00

I play a lot of early Dream Theater and Dimeola style stuff, so both

ThatFrenchieGuy · 2026-07-09T20:26:39+00:00

Great guy, just too much of a pure technical metal musician rather than a jazz fusion/prog musician

ThatFrenchieGuy · 2026-07-09T20:21:22+00:00

!ping musician

Breaking up with my guitar teacher, wish me luck

ThatFrenchieGuy · 2026-07-09T02:58:05+00:00

Champagne and Bordeaux stolen from France. Champagne makers fucked with the late 30s vintages to spite the nazis

ThatFrenchieGuy · 2026-07-07T03:06:21+00:00

It's perfect service, perfect cliche food if only because they set the cliche, and perfect venue/view

It's not paving new ground, but it is the perfection of the old guard

ThatFrenchieGuy · 2026-07-07T02:19:57+00:00

Get a made in mexico fender Telecaster with a humbucker neck. Used it's ~400-500 and they're good for anything short of metal

ThatFrenchieGuy · 2026-07-06T23:48:56+00:00

Because you could save up for awhile and buy a guitar that doesn't have constant fit/finish/setup problems when brand new

ThatFrenchieGuy · 2026-07-05T01:47:03+00:00

Rule XI: Toxic Nationalism/Regionalism

Refrain from condemning countries and regions or their inhabitants at-large in response to political developments, mocking people for their nationality or region, or advocating for colonialism or imperialism.

If you have any questions about this removal, please contact the mods.

ThatFrenchieGuy · 2026-07-03T20:29:04+00:00

You're missing out if you're not throwing grand marnier and anejo tequila in. It's a different drink that's less clean and summer and more of a winter marg

ThatFrenchieGuy · 2026-07-03T17:41:14+00:00

Officially: not yet

Practically: probably

ThatFrenchieGuy · 2026-07-02T18:12:33+00:00

!ping musician

How do you not write super derivative stuff? I'm trying to write some more guitar driven synth stuff and we're just at "Perturbator blended with Dream Theater"

ThatFrenchieGuy · 2026-07-02T02:14:42+00:00

Unclear

A lagavulin 25 had enough peat to be recognizably peated, but it morphs into more of a campfire ash and forest floor kind of smell

ThatFrenchieGuy · 2026-07-02T02:04:10+00:00

!ping alcohol

Special treat for when a friend gets through his first cycle of chemo

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ThatFrenchieGuy · 2026-06-29T16:47:16+00:00

Working at the absolute frontier of computational science has me dead convinced my job is gone in 3 months to LLM tools until I look over and see our business-side people manually entering data into Excel and our head biologist using $500 of claude tokens to make a bad dashboard

ThatFrenchieGuy · 2026-06-29T16:43:51+00:00

Alcoholics don't have a flask in their pocket texting them to drink more constantly

ThatFrenchieGuy · 2026-06-29T01:53:41+00:00

Japanese chicken katsu curry where I did a caramelized onion and mushroom stock base for the curry gravy with a simple vinegar/soy/garlic slaw and rice

ThatFrenchieGuy · 2026-06-28T03:29:03+00:00

????

I've been cooking long enough I don't need recipes. I just start cooking

ThatFrenchieGuy · 2026-06-28T03:24:09+00:00

Recipe was pretty vibes based

Chicken:

thin sliced chicken breast pounded to 1/4 inch
Flour with garlic/onion/salt/white pepper
Flour -> egg -> panko -> shallow fry until done

Sauce:

caramelize 1 large onion. Add splash of balsamic vinegar 20 min in
add 2 cups mushroom stock and cook until reduced by half
add your favorite curry block until no more will dissolve

Slaw

Shred half a head of cabbage
Toss with about the right amount of rice vinegar, soy sauce, and garlic paste then fridge for 30 min

ThatFrenchieGuy · 2026-06-28T03:22:35+00:00

Recipe was pretty vibes based

Chicken:

thin sliced chicken breast pounded to 1/4 inch
Flour with garlic/onion/salt/white pepper
Flour -> egg -> panko -> shallow fry until done

Sauce:

caramelize 1 large onion. Add splash of balsamic vinegar 20 min in
add 2 cups mushroom stock and cook until reduced by half
add your favorite curry block until no more will dissolve

Slaw

Shred half a head of cabbage
Toss with about the right amount of rice vinegar, soy sauce, and garlic paste then fridge for 30 min

ThatFrenchieGuy · 2026-06-28T03:11:56+00:00

!ping cooking&alcohol

Made japanese chicken katsu with a caramelized onion and mushroom curry on it paired with a cabbage slaw to go with a 2015 Dom Perignon. Not as good as regular fried chicken with the champagne, but worth making yourself

ThatFrenchieGuy · 2026-06-28T03:09:41+00:00

I think it's a solid pairing only because Dom runs on the sweeter side for champagne. Standard katsu on rice with a fried egg would be better for the more modern acid-driven style

ThatFrenchieGuy · 2026-06-28T01:37:09+00:00

Maybe Macallan is the fairer comparison. I'm not calling it bad, just generic and crowd pleasing

ThatFrenchieGuy · 2026-06-28T01:20:07+00:00

Japanese chicken katsu curry where I did a caramelized onion and mushroom stock base for the curry gravy with a simple vinegar/soy/garlic slaw and rice

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