2 more potential things to check : digital artefacts on teeth and between hair and background
Now they know what to improve ... Next round will be more difficult ...
Brave claims to be a privacy oriented web browser. It is apparently based on Chromium and someone identified a Chromium feature that was phoning home (I.e. Google servers) with some informations reducing user anonimity
(At least that's what I understood from a quick look)
Coming from Linux to macOs (macOs user for 2 years), I have the very opposite feeling : why does the cmd key is used instead of Ctrl for copy ? why can't I set up cmd+E to open a finder window ? Why € sign not under the E key with a modifier ?
At least in Linux, I was able to remap the things the way I like it : 'windows' key is used for windows interaction (move, resize, close) and global desktop interaction (lock, sleep, shortcut for standard apps like mail, web browser, file explorer), Ctrl is mostly used within apps for common functions, Alt is used within app for app specific functions
I think it comes down to what you're used to in the end. But Linux is the only system where I was able to tell the machine to behave the way I want and not to fight against counter intuitive shortcuts (for me) ...
You're right, you'll have to take the metro to get to one. And with the increase of the price / square meter, I'm not sure we'll get larger green space in the future at least in Paris itself
Because Paris is really small and the large parks are just outside Paris : Bois de Vincennes & Bois de Boulogne are each at least twice the size of Central Park
I hope you didn't miss Parc de Buttes Chaumont, Parc Montsouris & my favourite : Cimetière du Père Lachaise (yes, a cemetery ... I recommend going at spring and enjoy how green it is)
Not sure I want to trade availability of good butchers, bakers, etc. for more convenience stores. For toilet paper and toothpaste, I can manage with one convenience store being open from 9AM to 9PM ...
Btw,there are experiments with larger open hours thanks to cashless automatic machines (you scan & pay by yourself, only 1 security guy is present)
I remember my grandma removing the "pyjamas" (fur) of rabbits before cooking them. Even if you don't kill it yourself, seeing it going from life form to something to eat makes you think twice before wasting any part of it.
That's why I do sometimes cook offals / giblets for my kids : if you kill an animal to eat it, you should learn not to waste any edible part.
You can always try with a zigate (https://zigate.fr), still, it won't change the fact that some manufacturers do interpret the protocol in their own ways ...
What may be startup like is that they did kind of pivot : initial service (and whole enrollment process) was targeted to the children who wanted care for their parents. When first elders came to the post office wanting to subscribe for themselves, subscribing was not possible as you can only subscribe for your relatives ... they since modified the service to address these very customers needs
Here is one from a discussion in French about the recipe (automatic translation, but it seems ok)
In order to match the capacities of a robot and a household oven, let's start with 500g of flour, which will give you 4 baguettes of about 40 centimetres, the following recipe:
Flour T65: 500g
Water: 330 g
Baker's yeast: 10g
Salt: 9g
The French poolish is prepared from half the pouring water of the basic recipe; the equivalent quantity of flour is then added.
This gives us for our poolish:
Water: 165g (330g/2)
Flour T65 : 165g
We then have to add yeast to ferment our water-flour mixture. The amount of yeast depends directly on the time we allow our poolish to ferment at room temperature (generally from 3am to 6pm).
The quantities of yeast (per litre of water) are as follows: 3H: 15g 5H: 8g 8H: 5g 15H: 1 to 2g
Let's keep it overnight, about 12 hours, which will give a quantity of yeast of about 2g per liter of water. As we put 165g of water (or 0.165l), the amount of yeast will be 0.33g.
We see that the amount of yeast to put in a poolish over 12 hours is almost infinitesimal
So let's go back to our poolish recipe which will be:
Water: 165g
Flour T65 : 165g
Baker's yeast: 0.3g
Note that you never put salt in the poolish
Mix everything together, cover with a cloth and leave to work overnight.
The next morning you will see your poolish full of bubbles and slightly dug in its center, a sign that it is ready. I invite you to smell the wonder you have just produced....
You will now have to add your poolish to your bread dough ingredients.
All you have to do is take the basic recipe and deduct the quantities used for your poolish, i.e.:
Flour T65: 335g (500g - the 165g of the poolish)
Water: 165g (330g - the 165g of the poolish)
Baker's yeast: 9.7g (10g - the 0.3g of the poolish), which can be rounded to 9g
Salt: 9g
and we add our entire poolish to it.
Then continue in the classic way.
Remember to cover the dough and dough pieces well during rest periods to prevent them from crushing.
Don't hesitate to bake your bread well; barely browned white bread seems to be out of fashion (except in baking terminals and supermarkets) and that's good.
A Baker makes bread but a boulanger is required to make a baguette !
I always find industrial baguettes under cooked, but you raise an important point : it all come back to personnal preferences and that's for me the special thing about the baguette, so few ingredients and so many variations in taste ...
You want to adapt the recipe for the weather outside of the bakery / factory not only for what happens in the bakery, i.e. cook it a bit more when it's supposed to rain so the baguette doesn't become soft / stays crunchy. That can be done at small scale, but is difficult at industrial levels.
Mass producing baguette is done in many supermarket in France, but I've never tasted any good one coming out of it
Producing a good baguette is an art, meaning that a good boulanger knows how to take into account many external factors like humidity in the air to adapt the recipe (% of water, prep time, cooking time). produce consistent result and a baguette that taste good and fresh for a full day.
As for the number of baguettes produced in one batch, it is also because baguettes (different from other bread that last serveral days) are really better fresh. Fresh from the oven (for breakfast !) is best, half a day is good, 1.5 day and still good means you have a very good boulanger.