I think France is a bit of an exception because there's the CB network[1]. Most cards here are either CB/Mastercard or CB/Visa and a lot of stuff uses CB by default if I understand it correctly. According to their website the network accounts for 65% percent of national transactions[2] but I'm not sure of how to interpret their wording.
Internationalised domain names will display fine because they are punycode that browsers and other clients happen to render as internationalised domains.
In my experience Punycode support in browsers varies greatly depending on the phishing[1] mitigations in place, making them quite unreliable in practice unfortunately.
I'm pleasantly surprised about SMTPUTF8 being a thing though. Yeah nobody uses it, but I thought email had zero UTF-8 support so it's at least better than nothing, I guess.
For anyone wanting to learn more about this breeding technique, it's called backcrossing[1]. It's also used for agricultural crops, but requires many generations.
Simple, yet effective. I've heard it said modern fruits are relatively tasteless compared to their older counterparts because they are bred for size and hardiness. I wonder if these can be backcrossed as well to produce more flavorful fruits with similar sizes
I imagine soil quality and time of harvest also play a decent part in taste. All other factors being equal picking a green tomato isn’t going to be as good as letting it ripen on the vine naturally.
Terroir is the term for this. It's variation in flavour isn't as great as varietal/strain based differences. But yes it does have some impact most commonly taken advantage of in wine production.
Fresh they taste almost like sweet corn, I got to try a few American chestnuts last year, they are sweeter (but smaller) than the chinese chestnuts. My landlord boils the chinese one and eats them like mashed potatos, I roast them in oven or air fry them. To me they are like bread from the trees.
The English ones are starchy I guess? These are common to see in grocery stores when in season.
Also handling changes how sweet they get, some say they must be chilled in fridge for some days to get starches to convert to sugar. For me the Americans are perfect no matter the treatment. Chinese chestnuts I'm fighting getting to them fast enough before any mold grows, processing them immediately to kill chestnut weevil (I use a sous vide and let them sit at whatever temp the rutgers publication suggested to kill potential eggs) then I dry and fridge them for a few days before putting them in oven/airfryer. It sounds like a pain in the ass but it's a lot easier and less foul than the year I gathered and processed gingko seeds (which smells like dogshit) or even black walnuts which will stain your hands for over a week if you don't know to wear gloves.
Another protip: Don't plant a chestnut tree near a swimming pool. Those spines are sharp enough to pop a bicycle tire and the catkins smell like a callery pear when it's dumping pollen which is pretty gross.
Dude I have just the recipe for you. Come on down to Chile and ask for puré de castañas. The really oppressed Chilean women make it the best, it's highly unique, I actually thought I could eat a chestnut because I used to eat this dish, kept biting into absolute bitterness. But bitter isn't bad, now that I'm addicted to something bitter (an undisclosed stimulant) I prefer bitterness to sweetness, but not everyone can be an addict, the addiction doesn't always take. Too bitter. Just like the American Chestnut didn't always take. Too bitter.
Love the bitterness. And in the dish there's a trace bitterness natural to the chestnut left in the puré, which involves sweetening chestnuts and also some I think crema Chantillí or leche condensada not sure which.
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Let me add that in my unique Chileanized upbringing, as an American, a Chilean woman, in this unique case not oppressed, explained to me why I couldn't eat a cactus fruit, what's it called, tuna (no relation to fish in absolutely any way). So typically, she explained, gringos bite it wrong. They think you gotta bite it till your jaw closes, your teeth meet up again after that long goodbye when you put the fruit in your mouth. No, you gotta close your teeth less, not chew, no no, and she explained it to me in plain Spanish in a way I, a Chileanized American, a gringo, a gringuito (and in fact there was a movie about a Chileanized American called El Gringuito in the late 90's in Chile, huge hit), how to eat the native fruit. But I was a kid. This partial chewing made it good to eat, I can vouch. They would never tell you to only chew partially of politeness. But I can. I'm passing that on, to eat tuna fruit, work on your bite, don't bite all the way, like almost. Because it has a lot of seeds, very hard seeds, you see, so biting it all the way hurts, so you hate it.
For an example, the red delicious apple. 75% of the Washington state's apples in the 1980s. It was bred for color and shelf life and, in the process, they bred out the taste. In 2000, a congressional bailout was approved for the growers that had lost $760 million dollars over a 3 year period due to the now-worthless apples.
The hard thing with taste is that it's usually the sum of many quantitative traits, each one being governed by several genes which can be located on different chromosomes, as seen in tomato[1]. Transferring enough of them into the modern genome through backcross would probably require a crazy amount of generations... or a crazy amount of luck :)
You would need to map the relevant loci and then use a speed congenic selection strategy. Done in mice easily. Mapping the loci modulating traits like disease resistance or taste is the hard part.
For creative applications, it's still missing support for colour management. Work is underway to implement it but it's a complex topic.
Edit: I still use Wayland whenever I can despite these limitations because it feels really nice in day-to-day use. Smooth scrolling and fluid touchpad gestures come to mind.
> Wayland has solved more problems for me than it caused, but I'm bummed our that I can't use my laptop's external screen because of nvidia shenanigans (had to mess with some udev rules to even het the option!).
I think that particular issue has been fixed in the latest release. Tried it the other day on my Fedora laptop running NVIDIA 515.57 and it worked surprisingly well.
Things are improving at a steady pace but Optimus laptops continue to be an irritating experience unfortunately. Breaking suspend every month or so is basically tradition at this point.
Yeah, clicking and holding on a header bar button will still allow you to grab the window without firing any action. It's quite handy, especially with a touch pad.
You don't have to target a button at all, that's quite silly. Aim at the window label. Labels have always been connoted as "plain text" with no actions associated, so they're quite intuituve for that purpose.
Of course! But when you're using an application with a fairly busy header bar (like Nautilus or Epiphany, which don't have any labels) it can be useful to just point at the first pixel you come across without having to aim for a blank interval between buttons.
Well, I'm a few days late but I'm going to leave this here if it can help someone else.
If Ubuntu works like Fedora in this regard, it probably switched from Wayland to Xorg when you installed the proprietary Nvidia driver. The Wayland session supports touchpad gestures natively, but the Xorg one doesn't. You can install something like libinput-gestures[1] to replicate the functionality, with the caveat that the gestures won't be triggered until you lift your fingers off the touchpad. (On Wayland the interface reacts to the gestures as you swipe.)
Ubuntu switching 'silently' to Xorg is actually working as intended because Nvidia's support for Wayland was somewhat experimental until very recently. It's getting better though, and it's now officially supported on Fedora 35.
[1] https://en.wikipedia.org/wiki/CB_Bank_Card_Group
[2] https://www.cartes-bancaires.com/cb/chiffres/