I would say that willingness to exploit other, be selfish and have low ethic also play a big role.

Work related project was a library for curves representation (polynomial, bezier, and a lot of other types) in C++. I liked working on it for several reasons. First one is that I could finally start something from scratch after years of working on legacy code. No dependency on strange old library from the team, only mainstream libraries.

But mostly it was because I learned a lot on this project. I had to mix template programming, heavy use of polymorphism, python bindings of the c++ and serialization together. I had experience in all of this stuff already, but mixing everything together bring a lot of new troubles and you have to understand how it works more in deep to be able to solve them.

I'm not making "famous" open source package with thousands of download and used everywhere, but seeing this package still in use in several other projects (and not only in my initial team) even after I left the initial team feels good. One day someone from my new company recommended to use "my" library as dependency to solve one of our problem, without knowing that I was the author, saying that it was a good well written lib. That's a nice ego boost!

I think it's more related to the fact that it's when there is no distractions at all. At least for me that's probably the reason. No colleagues asking dumb questions, no pointless meeting, nearly no notification whatsoever.

Probably not, this is Quebec. I'm in a french lab and everything is written in English. You don't really have choice as you are collaborating internationally. Even if the lab is based/funded in France, not all of the people inside will be french. They plan to have scientific advisors that are not french according to the link.

I may be wrong but from what I've heard from some "small" content creator on YouTube the money from the sponsored talks in their video is a much bigger part of their income than money from youtube coming from the YouTube-selected ads that play before/during the video.

Also, this part do not give any money to YouTube and do not use/collect any data on you.

It's "classic".

Originally (several decades ago) it was used for "Computer Role Playing Games" to describe video games that closely followed tabletop rpg (rules, universe, or just in spirit). But then video games became more well known than tabletop games, and the "c" dropped out of the acronym because all games where "computer" games. However, a lot of more recent "RPG" video games didn't had this tabletop RPGs feeling (think skyrim and the likes).

So now the term cRPG is back, to describe the same kind of games as before but most people use the C to means Classic instead of Computer.

Ah I know it was popular in Germany too, but I didn't know about Poland. In France it's also popular and a lot of restaurant serving meat have that on the menu but it's often disappointing in restaurant because it's prepared in advance and not at the order.

I'm not sure if I would trust already made tartare from supermarket, but I guess they have very strict rules to follow so it should be fine. The picture you sent is indeed grounded very small. In france the specialty is to cut it by knife in small rectangle and not ground it. You have a better texture when you chew it.

It's a unique taste that is hard to describe. But it's of course very savory, with a lot of unami. The dominant notes are usually from what you add to the meat and not the meat itself (here for exemple, shallot and toasted pine nuts were dominant). If you like rare steak, you can imagine the same but more prononced and without the seared part. Also, foe texture it's very soft and easy to chew as it's already cut in very small pieces.

This is the method I followed: https://www.youtube.com/watch?v=bDGagbInbBo

Exept that I didn't re-cut them with a ring mold but used directly the slices.

Don't forget the volcanoes ! Especially the super massive one that is overdue for quite a long time now.

"haut de ronde" is the best I found so far. Usually "filet mignon" is recommended, but my butcher recommended me to try this one and I find it a little bit better than filet mignon. Because it's a bit more fat

Well, the "auto adjust color" filter from my phone cheated a little on that. But yes, air fryer made a very nice roast on the brussel sprouts. And the potatoes are first seared quickly in a hot pan with olive oil, then baked in butter in oven, with thyme.