_eLRIC

2 more potential things to check : digital artefacts on teeth and between hair and background Now they know what to improve ... Next round will be more difficult ...

Then, thanks a lot. I spent countless hours on this very version !

Discovered a few days ago another nice music studio of the same kind that I really liked : Sunvox https://warmplace.ru/soft/sunvox/

I'll have to try Bespoke as well ...

Brave claims to be a privacy oriented web browser. It is apparently based on Chromium and someone identified a Chromium feature that was phoning home (I.e. Google servers) with some informations reducing user anonimity (At least that's what I understood from a quick look)

Coming from Linux to macOs (macOs user for 2 years), I have the very opposite feeling : why does the cmd key is used instead of Ctrl for copy ? why can't I set up cmd+E to open a finder window ? Why € sign not under the E key with a modifier ? At least in Linux, I was able to remap the things the way I like it : 'windows' key is used for windows interaction (move, resize, close) and global desktop interaction (lock, sleep, shortcut for standard apps like mail, web browser, file explorer), Ctrl is mostly used within apps for common functions, Alt is used within app for app specific functions

I think it comes down to what you're used to in the end. But Linux is the only system where I was able to tell the machine to behave the way I want and not to fight against counter intuitive shortcuts (for me) ...

You're right, you'll have to take the metro to get to one. And with the increase of the price / square meter, I'm not sure we'll get larger green space in the future at least in Paris itself

Because Paris is really small and the large parks are just outside Paris : Bois de Vincennes & Bois de Boulogne are each at least twice the size of Central Park I hope you didn't miss Parc de Buttes Chaumont, Parc Montsouris & my favourite : Cimetière du Père Lachaise (yes, a cemetery ... I recommend going at spring and enjoy how green it is)

Not sure I want to trade availability of good butchers, bakers, etc. for more convenience stores. For toilet paper and toothpaste, I can manage with one convenience store being open from 9AM to 9PM ... Btw,there are experiments with larger open hours thanks to cashless automatic machines (you scan & pay by yourself, only 1 security guy is present)

I remember my grandma removing the "pyjamas" (fur) of rabbits before cooking them. Even if you don't kill it yourself, seeing it going from life form to something to eat makes you think twice before wasting any part of it. That's why I do sometimes cook offals / giblets for my kids : if you kill an animal to eat it, you should learn not to waste any edible part.

You can always try with a zigate (https://zigate.fr), still, it won't change the fact that some manufacturers do interpret the protocol in their own ways ...

Don't forget that you can hunt them IRL through the flashivaders app. We need to stop the invasion !

French press can be fined, don't worry, i.e C8 3M€ in 2017, Amaury press group 3.5 M€ un 2015

On that very case, no one can tell.

Previous discussion : In France, Elder Care Comes with the Mail - https://news.ycombinator.com/item?id=21208356

What may be startup like is that they did kind of pivot : initial service (and whole enrollment process) was targeted to the children who wanted care for their parents. When first elders came to the post office wanting to subscribe for themselves, subscribing was not possible as you can only subscribe for your relatives ... they since modified the service to address these very customers needs

Here is one from a discussion in French about the recipe (automatic translation, but it seems ok)

In order to match the capacities of a robot and a household oven, let's start with 500g of flour, which will give you 4 baguettes of about 40 centimetres, the following recipe: Flour T65: 500g Water: 330 g Baker's yeast: 10g Salt: 9g

The French poolish is prepared from half the pouring water of the basic recipe; the equivalent quantity of flour is then added. This gives us for our poolish: Water: 165g (330g/2) Flour T65 : 165g

We then have to add yeast to ferment our water-flour mixture. The amount of yeast depends directly on the time we allow our poolish to ferment at room temperature (generally from 3am to 6pm). The quantities of yeast (per litre of water) are as follows: 3H: 15g 5H: 8g 8H: 5g 15H: 1 to 2g Let's keep it overnight, about 12 hours, which will give a quantity of yeast of about 2g per liter of water. As we put 165g of water (or 0.165l), the amount of yeast will be 0.33g. We see that the amount of yeast to put in a poolish over 12 hours is almost infinitesimal So let's go back to our poolish recipe which will be: Water: 165g Flour T65 : 165g Baker's yeast: 0.3g Note that you never put salt in the poolish Mix everything together, cover with a cloth and leave to work overnight. The next morning you will see your poolish full of bubbles and slightly dug in its center, a sign that it is ready. I invite you to smell the wonder you have just produced....

You will now have to add your poolish to your bread dough ingredients. All you have to do is take the basic recipe and deduct the quantities used for your poolish, i.e.: Flour T65: 335g (500g - the 165g of the poolish) Water: 165g (330g - the 165g of the poolish) Baker's yeast: 9.7g (10g - the 0.3g of the poolish), which can be rounded to 9g Salt: 9g and we add our entire poolish to it. Then continue in the classic way. Remember to cover the dough and dough pieces well during rest periods to prevent them from crushing. Don't hesitate to bake your bread well; barely browned white bread seems to be out of fashion (except in baking terminals and supermarkets) and that's good.

A Baker makes bread but a boulanger is required to make a baguette !

I always find industrial baguettes under cooked, but you raise an important point : it all come back to personnal preferences and that's for me the special thing about the baguette, so few ingredients and so many variations in taste ...

You want to adapt the recipe for the weather outside of the bakery / factory not only for what happens in the bakery, i.e. cook it a bit more when it's supposed to rain so the baguette doesn't become soft / stays crunchy. That can be done at small scale, but is difficult at industrial levels.

Mass producing baguette is done in many supermarket in France, but I've never tasted any good one coming out of it

Producing a good baguette is an art, meaning that a good boulanger knows how to take into account many external factors like humidity in the air to adapt the recipe (% of water, prep time, cooking time). produce consistent result and a baguette that taste good and fresh for a full day.

As for the number of baguettes produced in one batch, it is also because baguettes (different from other bread that last serveral days) are really better fresh. Fresh from the oven (for breakfast !) is best, half a day is good, 1.5 day and still good means you have a very good boulanger.

It's not as poweful as SQL, but the new array functions bring some fresh air

https://blog-insider.office.com/2019/06/13/dynamic-arrays-an...

Also using cmd+L to enter the address bar and then ALT + Return to open the selected address in a new tab

Sounds to me like Facebook is trying to become the Wechat of the West ... (as per an article 2 days ago explaining how Wechat could be central to every payment in a daily life )

Promising similar open source project : https://github.com/topisani/OTTO

The progress made by the guys these last months is impressive, and both the UI and hardware aestetics really shines (while they are inspired by the OP1, they now have their own personality)

Good initiative However, Paris city council elections are due in 2020 ... difficult not to see a direct link with this happening end of 2019

Inner Paris is 20 "arrondissements". Tourists are far less visible as soon as you're going to outer arrondissements, I.e. 13th, 14th, 18th, 19th and 20th (except for Père Lachaise cemetery)

Keep in mind that Paris, without near suburbs ("proche banlieue") is only 105 km² and as written, has been mostly rebuild by Haussmann (following Napoleon III orders) in the late 18XX, when I.e. London is something like 1500 km² ... so comparison may be difficult

You may want to start with a DIY kit on an electronic subject that matters to you

Advantage of the kit is that you'll have a working product in the end, and you'll learn soldering (and other things) on the way. You may not understand all the underlying principles of the kit at first but Rome wasn't built in a day :)

As an example, I started with guitar pedals from techniguitare.com (allowed me to practice basic soldering + refresh opamp theory), then progressively moved to more complex projects. My experience with communities that build these kits is that they are generally very friendly and helpful when you want to learn.

Then, projects like led cubes (i.e. you'll learn matrix multiplexing) or esp8266 based IOT are easy and usually rewarding

Had a Dragon32 in France so not only UK. But... So many Amigas and no ST!

Pierre Béziers, in addition to being a great mathematician and engineer, was a great teacher (including when he was ranting about us, youngsters, not being able to solve "simple" mechanical problems !) It's good to see people investing such effort to make it easy to understand and available to everyone