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Joined 1 year ago
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Cake day: July 6th, 2023

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  • FYI, leetcode is not a “learn to code” website it is a “practice problems that will be asked at tech interviews” site. A lot of these problems are inspired by (or maybe are even literally from) interviews at “top companies” like Google, Facebook, etc. They are almost completely algorithmic or data structure problems, i.e. “unrelated to your actual work” (well, most of your actual work for most people).


  • Wouldn’t you argue that putting hard restrictions would have the benefit of shrinkjng your recruitment team? To be clear, I’m coming from an extremely anecdotal point of view, but to me it seems like tech is full of imposters jumping from job to job, playing up their experience. Recruiters cannot spot these people, because they know all the jargon despite having none of the skills. This is why these technical interviews exist, but now those are even being gamed by people by studying leetcode. I’d be really curious what a high quality tech recruiter does vs the average.


  • We do require a BS in computer science

    The only scenarios where I’d think I wouldn’t require one are

    1. I want cheaper labor
    2. I am really desperate to fill a position
    3. The skills I need in a candidate are incredibly niche, thus I want to widen the applicant pool.

    #1 and #2 are indicative of other problems in your company. I get that you can be a good dev without a degree, but from an employer perspective, it seems like an easy way to save time and money on hiring. I am convinced that a lot of money is wasted on recruiters who throw everyone under the sun into the hiring process just so they can justify their existence.


  • TBH the solution is to salt the pesto less and salt your toppings more, probably by just adding finishing salt after cooking the pizza. Also consider using a nonfresh mozzarella, which generally has more flavor. While the creaminess of fresh is nice, I find it to be way too bland most of the time.

    This problem is the exact reason why I stick to pepperoni and banana peppers. They are inherently flavorful and salty.



  • Oh you can drink the powder? You don’t need to remove it?

    Nope. Matcha is meant to be ground fine enough such that it suspends in your liquid and is drinkable without filtering.

    Is there a tea like matcha that would be good to cold brew?

    Sencha or any other green tea can be cold brewed. I’ve never done it myself, but pretty sure you just throw tea in some water and let it sit for a while. I’ve never done it myself, so just look up “cold brew green tea.” Granted, this will only be like matcha in flavor and not in mouthfeel. Furthermore, if you plan on adding milk, this is probably not the best route to take since green tea is generally much weaker than matcha, so adding milk eliminates any semblance of flavor from the tea.

    It’s that simple

    Yep

    By immediately you don’t mean in one go right? Like I can drink it in like 2 hours right?

    The matcha will settle out if you let it sit. However, you can just shake it up again and then drink it after letting it sit.


  • Matcha is traditionally made with water. Using milk, like in a matcha latte, is a newer trend. Look up a traditional match recipe using a whisk. Note, I know that most people do this with ceremonial grade matcha, but I’m not sure if people do this with lower grade matcha (for example, the bag you might buy at Costco). It sounds like you are probably not using ceremonial grade, so I can’t vouch for how good it will taste. However it’s still worth experimenting with.

    “Cold brew” matcha doesn’t really make sense. The goal of cold brew is to extract flavor from coffee/tea leaves over a long period of time using room temp/cold water. However matcha isn’t really meant to be extracted, it’s meant to be suspended in a liquid and drunk. If you want a “cold matcha drink” rather than specifically cold brew, I would try just throwing some matcha with some cold water in a mason jar, pop the lid on, and shake it up. Then just drink immediately.


  • Saag/palak paneer is again, a sauce based dish but a lot more milder. Chana masala is also low on spice. Tandoori chicken is not sauce-based, but personally I don’t get too excited about it. Biryani is again no sauce. The last order I had did have a lot of spice, but historically these have been milder than other Indian dishes for me. Certain types of dosas might be up your alley too. This is coming from someone not well versed in Indian food, so I am sure there are more.