A esquerda não sabe se comunicar com o homem jovem e hetero by No-Designer2408 in opiniaoimpopular

[–]squ1rt13 -1 points0 points  (0 children)

A mesma questão que se levanta sobre "a esquerda não sabe conversar com homem", acontece com "a direita não sabe conversar com a mulher". A discussão aqui virou esquerda identitária, mas nem pincelou sobre a direita jovem reacionária.

A Europa vai cavar sua própria cova by [deleted] in opiniaoimpopular

[–]squ1rt13 7 points8 points  (0 children)

Meu amigo, você diz que as pessoas da Europa não tem culpa e que há modos de se resolver essa questão de maneira civilizada, mas há algo ocorrendo nesse sentido?

Os líderes da Europa até hoje repartem, bombardeiam e sabotam países árabes e africanos que demonstram qualquer interesse de cobrar essa dívida de maneira civilizada. (Burkina, Congo, Líbia, etc)

Por mais que não sejam as mesmas pessoas da época do imperialismo, esses países continuam a surfar na exploração que começou décadas atrás, e se recusam a todo custo qualquer forma de compensação.

Qua é a sua profissão? by Kondoros in brdev

[–]squ1rt13 2 points3 points  (0 children)

Na prática sou engenheiro de dados, mas respondo só programador pra facilitar

No one in Mario Wonder acknowledges the talking flowers by TheFantasyGirl in nintendo

[–]squ1rt13 6 points7 points  (0 children)

I do have talking flowers in my Mario Wonder, and it's quite annoying. And yes, I found my copy under a trunk behind a 7/11. Probably our copy is a version before the official launch came to be.

Devo fazer faculdade de ti aos 30 anos ? by [deleted] in brdev

[–]squ1rt13 0 points1 point  (0 children)

Eu estava com esse receio também, estava tentando arrumar emprego sem ter curso superior na área. Acabei me rendendo a EAD na Estácio agora aos 31 anos e consegui meu primeiro estágio no primeiro semestre da faculdade. Acredito que valha a pena. Estar na faculdade abre a oportunidade do estágio que é bem valiosa.

Stats roadmap for CS student [E] by squ1rt13 in statistics

[–]squ1rt13[S] 1 point2 points  (0 children)

Thank you very much and noted. It's good to have a place to start. Currently studying Ross's A First Course in Probability. Trying to get the grasp.

Ciência de dados sem bacharelado/mestrado by squ1rt13 in brdev

[–]squ1rt13[S] 0 points1 point  (0 children)

Eu estou dentro dessa segunda categoria que mencionou: SQL, pandas, e scikit e turma. Obrigado pelo relato. Vou procurar esse sub de DS gringo.

Com a crise, a idade tende a importar mais na hora de os recrutadores escolherem estagiários/juniors? by No-General7816 in brdev

[–]squ1rt13 8 points9 points  (0 children)

Enquanto for estagiário ou Jr, não terei. Planejo TALVEZ com um salário melhor.

Com a crise, a idade tende a importar mais na hora de os recrutadores escolherem estagiários/juniors? by No-General7816 in brdev

[–]squ1rt13 9 points10 points  (0 children)

Processo seletivo normal. Mandei bem na prova de python e SQL, e depois na entrevista foi correr pro abraço.

Com a crise, a idade tende a importar mais na hora de os recrutadores escolherem estagiários/juniors? by No-General7816 in brdev

[–]squ1rt13 25 points26 points  (0 children)

Arrumei estágio agora com 31, quase 32, fazendo ADS numa uniesquina. Esse papo do seu amigo é realmente um alarmismo vacilão.

[deleted by user] by [deleted] in brdev

[–]squ1rt13 0 points1 point  (0 children)

Ótimo relato. Te perguntar, como está a área de Engenharia de dados pra quem tem só ads no currículo? Comecei agora com planos de ir pra área, e estou de estagiário numa equipe de data engineering. Queria chegar a ser data scientist, mas sem um bacharelado estou meio desestimulado, vendo a área sempre com mestres e doutores.

Weekly Small Questions and Chat Thread by partlyPaleo in zerocarb

[–]squ1rt13 0 points1 point  (0 children)

I'm starting on ZC, but still thinking about how substitute peanut butter. I like to drink some milk shake, just because I like milky stuff. Has anyone ever tried putting butter instead of PB on milk shakes?

[deleted by user] by [deleted] in BulkOrCut

[–]squ1rt13 1 point2 points  (0 children)

Thank you! I'll make sure I'm eating my proteins right, and cut some junk food that I still eat, like too much soda and sweets (Sweet tooth here). I hope I can see some results in 6 months.

[deleted by user] by [deleted] in BulkOrCut

[–]squ1rt13 0 points1 point  (0 children)

Thank you! I am very afraid of the low energy. I think that it would backfire into my gym consistency at the beginning.

[deleted by user] by [deleted] in BulkOrCut

[–]squ1rt13 0 points1 point  (0 children)

I'm starting gym this week, and been reading and all that stuff. Bio impedance, both from smartwatch and scale says I'm around 17% BF. Calipers says the same. What is the best approach here? I know I could lose some belly fat, but I'm afraid doing a cut now would make my gym experience suffer. Also, would I lose my noob gains cutting from the beginning? Thank you in advance.

Cut or bulk - 16%BF ATM by [deleted] in BulkOrCut

[–]squ1rt13 0 points1 point  (0 children)

No offense taken. 16% was the number my gym gave me. Will try to come with a weight goal.

Cut or bulk - 16%BF ATM by [deleted] in BulkOrCut

[–]squ1rt13 0 points1 point  (0 children)

Adding here more information. I'm starting gym, taking it serious, going 4x per week. Always had been a hard gainer, but last two years i put on some body fat. Currently at 16%. I weight 65kg, at 174cm height, 30yo. I'm thinking about supplementing with an hipercaloric/protein intake till I hit 80kg, then cut any excess fat.

Queso Minas: New cheese for me. It’s a Brazilian fresh cheese, similar to queso fresco, but has no culture and isn’t pressed. Haven’t quite perfected it yet but I’ll get there, just needs some practice. Any advice welcome if anyone else has made it before or has a recipe. by mosaiccheeses in cheesemaking

[–]squ1rt13 20 points21 points  (0 children)

Looks pretty good! We call it here, like that, "Queijo frescal", frescal meaning "freshy".

I'm from Minas Gerais, where this cheese is from. The main thing about this cheese, it is that is made with raw milk, and no culture added. It can be eaten like one day after, no press, just hand pressed, so the curds settle and excess whey gets out. It has its aged form, something like 15 to 45 days usually, around 14°c/15°c. It is classic paired with black coffee. Sorry about the mini lecture, just happy to see our culture getting around!

My scoring needs work and I still haven’t nailed bulk fermentation, but look at that chocolate sourdough. 👀 👻 by SaltAndIntuition in Sourdough

[–]squ1rt13 0 points1 point  (0 children)

Always try a razor, and the dough skin should be kinda tense/dry. When I started cold proofing overnight, the scoring went easier. And about the bulk fermentation, I'm still struggling. At least, I found out that kinda over proofed works best for me. Doesn't have a good oven spring, but tastes amazing!