But that board's dead as disco so you may as well post here. My day is going ok. I've been doing some solo expert runs on Left 4 Dead 2 and researching methods for doing Machine Learning with molecular data.
Neat. I also want to get to play LF42 but the discord servers have only experts who refuse noob me.
Also good job, I decided to give up on AI/ML because the maths go above and beyond my tolerance. Games/Robotics is my peak, 3D position/rotation is the best I can do.
>>442801 I think it's a better game just to play with a few mates where there's less pressure, on public servers you'll just get stomped. Also if you can hack a decent course in linear algebra that's all the maths you'll need for neural networks, there are plenty online.
Drinking guinness, half heartedly swiping on a dating app but it's only making me more depressed. Gonna probably go get shitfaced with a mate soon even though it's technically not allowed.
>>442810 Hélleau, sorry about the late response but I had gone to do french things elsewhere.
Here is my explanation: Charlie Hebdo are a bunch of complete bastards and have been so long before ayraps came to give them politesse lectures. The newspaper rolled around 70000 sales and that is just pathetic for France (rough estimate of a weekly that pays for itself: 250000 minimum). Those complete cunts exist only because my socialist country has the courtesy of imposing taxes on "information" and it pays for such literature as CH, l'Humanité (formerly the official Communist Party propaganda organ, nowadays, same thing despite the death of Communism), and several other true bastard publications.
So sorry if this hurts your moustache mon ami, but this is really just down the line from them. No shock to be had there.
However, if it reassures you at all, "je peux pas respirer" is a common French idiom for saying "you're not giving me any elbow room". It's often used by wives to describe overinvasive stepmothers. So it's half a George Floyd reference, half a reference to just the Queen putting her weight on the little fatistani black in-law. It's really not a criticism of the Queen as much as depicting her as some annoying stepmother.
Also, because I've decided to properly invade you, I shall now perform the French dark arts to convert you:
Take a leek, bell pepper (colour left to you), and onion.
Dice the onion and let it simmer into butter in a pan. Cover it with a full cover so that no water leaves.
While it simmers, cut the leek's edge (the green part), then cross cut it lengthwise and dice it. Dice the bell pepper as well.
Throw all in the pan, and take out the chicken, which you will then dice in bouchées (roughly the size of entering your mouth without hassle).
At this point, your onions/leek/pepper should've entirely been cooked by their own water + the taste of buttery onion. You can then decide how brown you want them, by taking the cover off or not, if you don't want it brown at all, just throw the chicken in immediately, otherwise, let the humidity leave until you think it's all browned adequately.
Once all your ingredients are in, salt and pepper as desired. I advise some Herbes de Provence as a support, thyme, or perhaps basel. Do not hesitate to go quite hard with the pepper as the next ingredient will neuter it somewhat, but the salt is already present in the leek (salty taste, at least), so don't go too wild.
Lastly, after the chicken has started getting cooked on all sides, take out your crème fraîche from the fridge, add a solid ball of it (think a spheric shape the size of on a soup spoon).
Let the cream swallow all the oniony, peppery, tasty greens & chicken, mix slightly, put the lid, mix slightly 5 mins later, serve.
This is my go-to "I don't have any idea today so throw it in" meal. The diversity is quite good, the taste can vary broadly, you can add champignons, stronger pepper, garlic, turnip or carrot(needs to be cooked first), you can decide on roughly any herbs. It's even very easy to make a curry with it, I just add a mix of ginger root with curcuma, cumin, coriander and cardamom, and it'll mix very easily with the creamy delight.
Despite being obviously fat because of the cream, there are no "bad" ingredients, it's all light and healthy. I advise making a large portion and doing simple pasta or rice with a little salt or bouillon, and then add the same herbs to it as you did for the meal, then throw it all in the pan and let the pasta/rice swallow the cream whole.
Ingredients: onion, leek, then any vegetable you enjoy, chicken/turkey/light white meat, all in pepper before creaming up and soaking all the taste. Oil instead of butter is feasible but it'll collide with the taste of the cream, so it's up to you. I advise using the leek every time though. It adds greens, taste, oniony, and a slightly salty feeling + lots of fibers. The leek is your friend.
>>442861 When you're sick of the chicken, obviously.
Snail meat is a delicacy, it is tender, tasty, unique. Do not mix with cream.
Frogs legs are eaten, but not the rest. The taste isn't so different from chicken itself. I've never tried it yet, but I did have well prepared snails and that is an exceptional taste, especially with good herbs.
