Anonymous ID: 000000 Dec. 28, 2020, 1:31 a.m. No.12207033   🗄️.is 🔗kun   >>7485

>>12206917

 

You're welcome! I'm not current baker, or a regular in the kitchen, but I've baked from time to time. It's an amazing experience. I'm glad you're working on baking, and refining the notetaking aspect. But remember that there are times when just jumping in and doing the best you can, even if imperfect, is really helpful. I recall, I think it was my second or third time baking, seeing a ghost in the middle of the day, no one was picking it up (I watched for quite a long time), and I decided – what the hell, I'll jump in the deep water! It felt overwhelming trying to keep up with a fast bread, but it worked out, and there was someone to take a handoff at the start of the next bread. Afterwards, it was quite a rush to slow down again and realize what I'd just done. And I was glad that I was able to help out here.

 

I always spot flaws in my own baking, from formatting details to missed notes to poor descriptions of items. But I think it's like any artistry, it's easy to spot flaws in one's own work after being so close to it, and my impression is that it's easy to be overly concerned (especially given the importance of this board, and the sacred quality of taking on the responsibility of the kitchen for a short while.) After learning to bake, I started spotting similar issues frequently in other breads, and came to realize it's really OK. We're anons and volunteers, and it's part of the way things are here, especially when things go fast, or when bakers are learning. Fortunately I've never made a major error, but it's not the end of the world if it happens.

 

I haven't baked as often I feel I should, so I feel like a "not quite a baker" sometimes (even though yes I've been in that cockpit all alone, and come back to do it again). Perhaps I feel that way out of respect for those who bake regularly, and have put so much time and effort into this role. In any case, I appreciate your "everyone who's ever baked" inclusiveness, because I can see myself in that. Although I'm far from a newbie now at baking, it is still a bit surprising to think of myself as a baker. So, BTY :) Your post inspires me to step up more.

Anonymous ID: 000000 Dec. 28, 2020, 2:58 a.m. No.12207445   🗄️.is 🔗kun   >>7468

>>12207391

They are afraid of that reality so they will deny it and not even consider it.

It's like trying to explain to people that masks don't work. Frustrating.

I want to be wrong as much as you do.

>put my foot in my mouth and feel retarded.

Anonymous ID: 000000 Dec. 28, 2020, 2:59 a.m. No.12207448   🗄️.is 🔗kun   >>7463 >>7466 >>7484 >>7493

So…

We got this straight…

We got this guy's DNA from his mom.

We got his RV on video at the scene.

Hes got 10 cameras around his house and a "CIA Eagle" emblem over his door.

Seriously…who makes up this shit.

Anonymous ID: 000000 Dec. 28, 2020, 3:08 a.m. No.12207495   🗄️.is 🔗kun   >>7533

>>12207378

 

Its all fucked up right now….

Can't have Americans in there. We are too expensive and think for ourselves.

H1B Will build you any corrupt shit you want for nothing and not ask one question for the chance to be in the US.

 

Good times in the ole USA…

 

My advice…Learn to Ghidra and OSINT like a badass and you will be in high demand very soon.

Anonymous ID: 000000 Dec. 28, 2020, 3:20 a.m. No.12207550   🗄️.is 🔗kun   >>7575

>>12207533

 

OSINT is what we do here … every day.

 

Yea…no…Salaries have been fucked for years due to H1B and outsourcing development and everything else. This hole goes deep into their plan and its going to get a whole lot weirder very soon.

Its all about infiltration from within…been working in this industry since the beginning.