Ask HN: Your Favourite HN Comment?

Basically a combination of both. I was at a medium sized startup fresh out of college, and I was the only one working on a completely new project using a language nobody else at the company used (I was doing NLP stuff in python). There was no code review and next to no mentorship, and every other developer was working in Java/Scala, so they had almost no clue what exactly I was working on. Early on I was actually able to deliver on pretty much everything asked of me, and had one of the models I had trained being used in production within six months. It was this terrible combination of me feeling completely out of my depth, yet everyone else only sees that I'm delivering, so thinks I have everything under control.

I knew very little python or machine learning when I started, but was able to get fairly competent in the problem domain quickly. But as things progressed, my severe lack of experience in developing a large project started to slow progress down and take a toll on me. I felt like I had to keep up the pace I had set expectations with early on, so I just started working longer and longer hours trying to meet deadlines that probably didn't matter anyways. Near the end I was secretly working nights and weekends because I had this mentality that If I didn't someone was eventually going to find out that I had no clue what I was doing. Pretty classic imposter syndrome fueled by perfectionism.

> How's being a bike mechanic money-wise?

Haha, not good. At a shop that pays well, it's around $20/hour after base pay plus commission. It was a nice change of pace though. It made me enough where I didn't have to use too much of my savings. I quit soon after Covid started and have been doing some portfolio projects and brushing up on my interview skills.

I have a slight fascination with sweeteners. About five years ago I imported a kilo of "Neotame" sweetener from a chem factory in Shanghai. It was claimed to be 10,000-12,000 times sweeter than sugar. It's a white powder and came in a metal can with a crimped lid and typically plain chemical labeling. Supposedly it is FDA-approved and a distant derivative of aspartame.

US customs held it for two weeks before sending it on to Colorado with no explanation. When received, the box was covered in "inspected" tape and they had put the canister in a clear plastic bag. The crimped lid looked like a rottweiler chewed it open and white powder was all over the inside of the bag. I unwisely opened this in my kitchen with no respirator as advised by the MSDS which I read after the fact (I am not a smart man).

Despite careful handling of the bag, it is so fine in composition that a small cloud of powder erupted in front of me and a hazy layer of the stuff settled over the kitchen. Eyes burning and some mild choking from inhaling the cloud, I instantly marveled at how unbelievably sweet the air tasted, and it was delicious. For several hours I could still taste it on my lips. The poor customs inspector will have had a lasting memory of that container I'm pretty sure.

Even after a thorough wipe-down, to this day I encounter items in my kitchen with visually imperceptible amounts of residue. After touching it and getting even microscopic quantities of the stuff on a utensil or cup, bowl, plate, whatever, it adds an intense element of sweetness to the food being prepared, sometimes to our delight. I still have more than 900g even after giving away multiple baggies to friends and family (with proper safety precautions).

We have been hooked on it since that first encounter. I keep a 100mL bottle of solution in the fridge which is used to fill smaller dropper bottles. I've prepared that 100mL bottle three times over five years, and that works out to about 12g of personal (somewhat heavy) usage for two people in that time. Probably nowhere near the LD50.

I carry a tiny 30mL dropper bottle of the solution for sweetening the nasty office coffee and anything else as appropriate. Four drops to a normal cup of coffee. We sweeten home-carbonated beverages, oatmeal, baked goods (it is heat stable), use it in marinades, and countless other applications.

I don't know if it's safe. The actual quantity used is so incredibly tiny that it seems irrelevant. I'd sweeten my coffee with polonium-210 if it could be done in Neotame-like quantities. Between this, a salt shaker loaded with MSG and a Darwin fish on my car, I'm doomed anyway.

https://news.ycombinator.com/item?id=9440566

https://news.ycombinator.com/newsfaq.html