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Ugh. I hate having to play that game. Every day I tell myself I have to be grateful to be working for a small startup with people who want to see results rather than paperwork.
I hope at the very least that showing your results to those insist on that crap brings you some smug satisfaction.
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John Simmons / outlaw programmer wrote: Passed with a 920 You overachiever, you!
John Simmons / outlaw programmer wrote: what a giant pointless pain in the ass this whole thing is It's worth something to companies. I'm not sure what, since it doesn't prove anything, but at least it should make your worth go up a little bit too
So congrats!
My blog[ ^]
public class SanderRossel : Lazy<Person>
{
public void DoWork()
{
throw new NotSupportedException();
}
}
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Congrats, Pointless but an ends to a means!
New version: WinHeist Version 2.1.0
There's a fine line between crazy and free spirited and it's usually a prescription.
I'm currently unsupervised, I know it freaks me out too but the possibilities are endless.
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More accurately, and end to what little sanity I have left.
".45 ACP - because shooting twice is just silly" - JSOP, 2010 ----- You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010 ----- When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013
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Where do I sign up? If the food is as good as the advert, it can't fail!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Is two different types of salt a "fine selection"...if so, then yes.
Regular table salt and sea salt.
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Not at all.
My wife and I are about as culinary base as two can get.
Just short of putting catsup on everything.
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ive got 3 types of pepper, white, black & pepper in a mill, so I suppose I must be posh
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You can do it in reverse. I know people who think that having ketchup in your kitchen makes you a food pleb. Or that McDonalds is just filthy. Filthy gorgeous!
I used to wish I could plug myself into the mains to charge as an alternative to eating (very boring activity), but these days - well there is something sublime about really good food.
Regards,
Rob Philpott.
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0. Yes
1. FOX will probably think I am totally nonchalant about my dietary habits whilst not fully comprehending at least half of this sentence.
2. No really, I am a food snob - six cheeses in the fridge [not including 'simple' chedder for the girls] and I beleive there may be some fois gras left over. Unless I did indeed finish it all at lunchtime.
3. I'm also a wine, beer and gin snob.
veni bibi saltavi
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Best Gin? On a reasonable cost basis?
Regards,
Rob Philpott.
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I know it's mass produced, but Gordon's and Tanquaray are always in my cupboard. And I like Boodles and Williams as well.
veni bibi saltavi
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I heard that Beefeater Gin has staff numbering just 4. Heard in the pub so normal disclaimers apply, but impressive if true.
Regards,
Rob Philpott.
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I heard in the pub that Nagy Vilmos drinks Emva Cream and Babycham.
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Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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Where in fact we know he drinks anything with ethanol in it...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I would call bullsh!t on that claim. There may be a clever little caveat to it that only four people remain employed by the original Borough family company, but total workforce? Male cows!
veni bibi saltavi
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There are 'fewer than 10 staff' involved in the actual making and distilling but that's probably true of even the most commercial of distilleries whatever the product as it requires hard-won expertise. The number of distribution, accounts, reception, museum, cleaning and other necessary support staff is an entirely different matter.
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Nagy Vilmos wrote: I'm also a wine, beer and gin snob.
If you can find it, try Botanist[^] from Bruichladdich. And make sure you try it without mixers - it's very tasty.
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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I am not a complete food snob.
Good bitters for cocktail is essential.
If your cheeses are stinky is a sign you did not eat them quickly enough; or they were not stored properly by your cheese-monger.
Truffle everything is horrible, especially if synthetic truffle flavor is used. Truffle is an exclusive ingredient not to be used everyday. Put some money aside and once in a while, get yourself a real french (or Italian) truffle from a good vendor and you will experience heaven (but it difficult to prepare dishes with truffles, and it can get expensive to just experiment!)
I bought a truffle for Christmas a couple of years ago, it lasted me 2 weeks.
Exotic salt ... useless. you only need good coarse salt (kosher and/or grey sea salt) and good finishing salt (for example maldon salt).
I'd rather be phishing!
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Maximilien wrote: you only need good coarse salt
Agreed.
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Well, Gorgonzola and Cacio Cavallo have always pretty strong smells!
I agree: truffle everything is terrbile, and my dad is taking this habit. I'm not overly fond of truffle, but in some dishes is divine - here there are even typical chocolates made with truffle!
Geek code v 3.12
GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- r++>+++ y+++*
Weapons extension: ma- k++ F+2 X
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