Sadly sales are rumored to be around 300k-500k. I think they could have done a better job on marketing, plus releasing a 60€ metroidvania didn’t help.

As someone in the process of choosing between phd in pure maths and academia or a career in finance / consulting the pay gap is so real…

Looks delicious, I’m assuming is a fork and knife in restaurant pizza rather than take away and eat with friends in the couch.

Locally has two extrinsic holes, that is holes relative to things outside and inside the house, globally has one intrinsic hole. We say that the door is a hole respect to the wall no to the house itself. So both the door and the window are holes locally. But we never say the house has holes, we talk about walls and ceilings so globally that house has 1 hole. Another way of thinking it is that if the house can be deformed into a filled doughnut then it can be compressed to a circle and that’s the definition of a 1-hole.

Thank you , I just replied to another comment with the recipe so you can check it out!

Yeah thank you <3. Recipe: Around 100g of pasta per person Spanish chorizo around 25g per person but you can use as much as you want. Homemade chinese spicy oil (any oil flavorful oil will work like olive oil) Pork stock ( optional) 1 egg per person Salty cheese but don’t use one that its too salty, spanish chorizo is really strong. I used a bit of gran padano.

Steps:

1. Boil water and put just a bit of salt, less than the usual for pasta.
2. Slice the chorizo into cubes and put it in a pan
3. Add oil to the pan and heat it up so the chorizo releases it’s fat and infused the oil. If you want to add aromatics you can do it here.
4. Put the pasta in the pasta water and cook according to manufacturers instructions, i recommend under cooking it just a bit.
5. In a bowl add the egg the cheese pasta water and stock, in carbonara this should make a thick paste however for this dish make sure the end result is runny. The ratio of pasta water to stock is up to you.
6. Take the pasta and put it in the pan with the hot oil and lower the heat to low, once the temperature of the pan has lowered add the egg-stock-cheese mixture.
7. Mix thoroughly until the desire consistency.

Tips: If you put a lot of liquid to the egg mixture it will be easier to make because you have more room but it will take longer to finish. Chopsticks work great for mixing. Don’t rush it take the pan out of the heat of its going to fast for you.

This was made with leftovers so the takeaway is the tecnhnique.