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I felt kinda bad about how all my private repos prevent me from flexing. But then he got to the last one and let me say - as a part-time farmer coder who just picked a ripe plum off my tree, I’m better than y’all
I felt kinda bad about how all my private repos prevent me from flexing. But then he got to the last one and let me say - as a part-time farmer coder who just picked a ripe plum off my tree, I’m better than y’all
There are some chocolates that are definitely sour, sometimes that’s a desired flavor when making chocolate. For example, the last batch of single origin Peru chocolate was noticable more sour than the Bolivian and Ecuadorian ones I made. I’d actually intentionally selected my beans knowing this.
So technically speaking the % dark is the amount of cocoa (solids+butter) / total. There really isn’t a standard way that dark chocolate is defined otherwise.
Therefore you can have a 75% dark chocolate that is well balanced (70% cocoa, 5% added cocoa butter, 25% sugar) but have it be less dark than a white chocolate that is 80% cocoa butter and 20% other stuff since it’s technically 80% dark.
Not really sure where I’m going with this other than to say generalities in chocolate, like saying all dark chocolate is sour, suck. In any case, white chocolate is usually crap
Ah, love the curved fourth finger on the right hand.
I’ve recently had the opposite: code worked then the next day without anything changing it didn’t.
Turned out the J-Link programmer always needs the license check to work, but that expires every day at midnight. It only prompts again if you choose the app and restart it. So I couldn’t get my debugger to work and spent hours trying to figure it out until I did the best thing. I turned it off and on again.