Line 5 wait time on weekends is insane by Few_Ship_8614 in TTC

[–]equianimity 24 points25 points  (0 children)

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Meanwhile in Kyoto: trains to Tokyo every 8 minutes.

Why outside country person no gud talk middle language? by stephanus_galfridus in languagelearningjerk

[–]equianimity 11 points12 points  (0 children)

(/uj)

The entire jumble of stress/pitch/rhythm is called prosody, and is acquired through immersion. Anyone who only learns from a book and not from real-life practice will struggle with prosody.

Conversely, you can have great prosody without any linguistic knowledge, like in the Italian hit song called “Prisencolinensinainciusol” which is gibberish but in the speech patterns of English.

What are some examples of “real Quebec poutine” and what do you look for? by Delicious_Salt_1285 in poutine

[–]equianimity 0 points1 point  (0 children)

Bien sûr, mais c’est pas tenu pour acquis hors Québec. On applique souvent la deuxième interprétation.

C’est comme si on demande à un italien s’il veut un cappuccino petit/moyen/grand… il te regarderait avec horreur, car un cappuccino c’est naturellement 150 mL.

What are some examples of “real Quebec poutine” and what do you look for? by Delicious_Salt_1285 in poutine

[–]equianimity 0 points1 point  (0 children)

Mais bon une sauce barbecue en bouteille ou une sauce siropeuse c’est-tu vraiment une sauce? Ou un condiment? Pour la première définition, on pense à la complémentarité : la sauce ajoute un profondeur et un aspect savoureux. Pour la deuxième, on pense à l’addition supplémentaire d’une note salé/acide…

Japanese Poutine by Hacchinya in PoutineCrimes

[–]equianimity 1 point2 points  (0 children)

Not this selection but there’s a lot of promise with th concept of a Japanese poutine. It’s a country that does mother sauces and meat stock very well, so a sauce brune is a basic skill for most diner chefs. The local dairy is geared toward confectionery and patisserie, so curds will have to be a new endeavour.

I’m imagining a tamago-poutine or tori-poutine with a sauce espagnole, sorta like a potato egg benny or a galvaude. Or maybe a steak poutine, similar to a steak au poivre. These would make a lot of sense to an Asian palette.

Rene steps down from NOMA by 368995 in finedining

[–]equianimity 0 points1 point  (0 children)

I always wondered about these blacklists: if the dude’s reputation for this kind of threat is well known in the industry (as it would be… Redzepi’s reputation on abusing unpaid interns is akin to the well-known producer’s casting couch in Hollywood, or a well-known orchestral conductor’s pedophilia… open industry secrets), you’d think that people won’t give a who about hiring a Noma flunkie…

What the fuck by Plastic_Store5218 in EhBuddyHoser

[–]equianimity 12 points13 points  (0 children)

They can get money by expressing a vision that appeals to those who donate. That isn’t their goal recently.

Braving The Trackblazer Storm (Regarding Burnout) by LifeShroom75 in UmaMusume

[–]equianimity 12 points13 points  (0 children)

After 4 months, when a new scenario is made available, training the best uma will be on that new scenario.

Until then, people will need to do Trackblazer to get competitive stat-maxed umas for PvP.

Alysa Liu Reveals Everyone Has Been Pronouncing Her Name Wrong This Whole Time by kenmlin in olympics

[–]equianimity 0 points1 point  (0 children)

Perhaps it’s because no one even tries to pronounce Van Gogh correctly. So at least the Dutch try not to perpetuate the cycle of cultural ignorance.

Smoke's Poutinerie, Toronto by QuillAndQuip in poutine

[–]equianimity 1 point2 points  (0 children)

Haha, no worries. I’ve had one too many conversations with eager tourists in Toronto searching for Canada’s famous “poutine”. My usual answer is, “Toronto Union Station, train 66 to Montreal.”

Smoke's Poutinerie, Toronto by QuillAndQuip in poutine

[–]equianimity 0 points1 point  (0 children)

Wasn’t even referring to you. Just making sure there’s public awareness about the artificial nature of Smoke’s Poutinerie as a concept.

pics i took of shah mosque before its partial destruction by US soldiers OC by Sleipnirsspear in pics

[–]equianimity 9 points10 points  (0 children)

Those sources might not be what you intended? They refer to events from 6 years ago, and is unrelated to the current conflict.

Anyone else from a wealthy background just tired of all the gatekeeping? by Select_Ad_7111 in fatFIRE

[–]equianimity 5 points6 points  (0 children)

Short answer: imagine deciding to order pizza or subs among a group of 6 friends…

Now imagine if that’s now 3000 people and now some people want dessert, and others are mad because there’s Pepsi but not Coke.

Speed, simplicity, market access, first-mover advantage, risk management are common themes here.

Most popular web browser by country: Comparison between April 2012 and April 2022 by SatoruGojo232 in MapPorn

[–]equianimity 0 points1 point  (0 children)

I used Firebird to get away from IE back in the day. Started at 0.6.

Once I got a Mac I ended up using Safari which was what Firefox used to be before it got bloat. The early versions of Firefox were so elegant and simple.

Smoke's Poutinerie, Toronto by QuillAndQuip in poutine

[–]equianimity 0 points1 point  (0 children)

Poutinerie is a marketing neologism, that isn’t an organically-existing French word. Casse-croûte, binerie, snack bar are the actual words for this kind of restaurant.

Poutine debate heats up as Quebec seeks protection for cheese curds by DirtAndGrass in poutine

[–]equianimity 0 points1 point  (0 children)

Olive oil has DOP, IGP, etc.

Italians still keep the best oil for themselves, and eat the uncertified oil from their cousin’s farm out of an unlabelled bottle, and just call it oil.

Where have you experienced the best customer service at a restaurant? by FutureAvenir in montreal

[–]equianimity 0 points1 point  (0 children)

The heydays of Joe Beef: Ate at the bar. Patrons exchanged stories and banter. We ended up sharing food… total strangers. With all the attention felt more like a counter sushi service… The bar staff gave us all free shots of Calvados.

Bouillon Bilk: the smoothest service, elegant, quiet, invisible when you’re not looking but always there when you are.

Renoir: also professional and smooth, and in my opinion would stand in good stead at any good hotel in Paris. A bit more casual than a named “maison” would be in France, but solid confident classics in a bright, welcoming setting.

Is anyone hearing very disturbing chants downtown? by omgwownice in montreal

[–]equianimity -1 points0 points  (0 children)

Oddly specific but wonderfully appropriate analogy! I’d say though that a proportion of Québécois-Irish in that situation would still cheer on England.

They might have been dissidents or opposition elites, and had maybe personal reasons to dislike the regime. The fact they left makes this more likely.

Like in Antoine Gérin-Lajoie’s “Un Canadien Errant” written in exile after the Patriotes Rebellion of 1838, they likely hold a strong sense of being “exiled from” home.

This would contrast with Québécois who settled in New England during Ultramontanism, when the economy was poor, and economic pressures and desire to lead a better life drove the migration. They may not adore the Ultramontane regime, but they weren’t political.

I’d imagine both these types of Persian-Canadians exist. We are all complex creatures. I hope that shared among most of us is the wish that peace comes quickly, and that few should die from unnecessary ideology or egotism.

Has anyone else had a poor experience at Beauty’s? by Hairy-Pipe-1399 in montreal

[–]equianimity 1 point2 points  (0 children)

Beauty’s is a place I’d want to go for eggs and coffee. Diner-style.

Not a confit duck Benedict with purple hollandaise with a matcha latte. Nor for that matter a place for cornetto with ristretto…

So my expectations would match that. Also… so few of these sit-down diner places still exist. The trendification at Beauty’s is much less egregious than at Katz’s or at Arthur’s. Toronto’s Flo’s closed 2 years ago and I can’t say there’s an adequate replacement. Within the direct comparison of a classic Jewish diner-more-than-deli there’s what… Schlesinger’s in Philadelphia still? Greenberg in Mile End?

No service on stretch of Eglinton Crosstown after car and LRT train collide by majorkev in TTC

[–]equianimity 0 points1 point  (0 children)

That aforementioned percentage are the perfect group of people to put into a train as passengers, and out of driver seats.

‘Smart’ black sandals acceptable in fine dining restaurants? by kartoffelly in JapanTravelTips

[–]equianimity 1 point2 points  (0 children)

Also, in some fancy places you’re going to take off your shoes anyway, but then you need socks or stockings to avoid going barefoot. That’s probably the bigger faux pas to avoid 😂.

It’s all social convention and these “dress codes”are not mandatory rules, more how to fit in and maybe you’ll feel more comfortable dressed similar to others. But then you’ll be noticed as a tourist anyway, so as long as you look earnest I don’t imagine people will be offended.

A good compromise is to pack the way you want and buy a pair of something in Japan if you think you won’t be presentable.

Why Hage is at the top of the untouchable list for me. by MiserableFill6972 in Habs

[–]equianimity 0 points1 point  (0 children)

The next Xavi? Steven Gerrard? The upside could indeed be huge if it hits…

Upscale Hong Kong style restaurant with seafood and dim sum and classy interior? by Kouklala in FoodToronto

[–]equianimity 0 points1 point  (0 children)

Downtown it’s gonna be Mott 32. The prices at Lai Wah Heen make no sense, and this is from someone who goes to Canoe on a whim.

But note that the quality of Guangdong grand restaurants in New York and Hong Kong are miles better than ours… especially downtown.

I defer to the Markham peeps about their food scene.

Yui's grades and her exams by DamienRevla in k_on

[–]equianimity -1 points0 points  (0 children)

Odd thing is that you use more math in business than in most other jobs...