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@toastiehealth: testing isn't real 🙂‍↕️ ib: @Alberta Tech #hopelesscore #hopelessness #dev #programming #testing #softwareengineer #toastiehealth

Toastie
Toastie
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Region: AU
Thursday 09 January 2025 06:32:18 GMT
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Comments

realfreetalk1
B J :
FDD… Faith driven development
2025-01-09 20:01:47
3900
aussiedude420
Dude :
Push to prod? No. A single php file, you edit directly on the server. Deployments are instant
2025-01-09 11:50:19
2154
helm_tsb
helm_tsb :
someone said it's called "faith driven dev" damn that shi tufff😭
2025-03-03 14:08:53
0
ovrwrite
Ovrwrite :
I don't write test. I just don't put bugs in my code
2025-01-09 18:27:43
1042
alberta.nyc
Alberta Tech :
Push to prod!! 🙏
2025-01-09 14:34:31
148
noorhaizal
ⁱᵃᵐ|ʜᴧḭźᴧL :
push straight to prod but only on Friday. dont forget to take Monday off.
2025-01-10 04:16:28
402
public.sandbox
Adib Z. :
edge cases? that's what the user testing is foooOoooR 😭🤣
2025-01-09 10:41:06
400
basemetal42
basemetal42 :
Writing a good unit test requires exponentially more programming prowess than writing the code in the first place.
2025-01-10 01:33:06
46
enivid_07
Divine :
bro this is meee hahhaahha😂
2025-01-11 13:46:43
1
jc626_
javiiiiiisss_ :
If it works on my machine, all others are the problem
2025-01-09 23:35:07
370
techmora
TechMora :
Trust oriented programming it’s the solution 😅
2025-01-09 18:33:04
342
bluemax955995
hd :
This is sarcasm right?
2025-01-09 22:30:56
1
olson2000
olson2000 :
Let AI do Unit tests 🤣🤣🤣
2025-01-10 07:51:57
2
incomplete_cat
Osanosa :
haven't wrote a single test in my life
2025-01-09 18:57:22
8
franmjm7
Frank :
I laughed out loud 😂😂🫨🫨
2025-01-09 22:20:11
2
lausan474
LauSan :
finally got coding TikTok on my FYP!
2025-01-10 22:30:18
4
aliasnotinuse
ANIU :
can't decide if this is a skit or not
2025-01-10 19:41:34
649
b.y.e7
no :
people, don't write bugs, it isn't worth it!
2025-01-09 23:53:36
48
revneilrocks
Janjann :
noted 😭😭
2025-01-11 03:41:19
1
gerryvanwinkle0
Billy bob :
Did it compile? Ship it. 😂
2025-01-10 10:03:28
78
fantasynowarz42069
HaterMcGee69 :
based
2025-01-11 03:54:26
1
nykolaipeterson
Nykolai Peterson :
if I wrote tests, I would subconsciously be writing them to always pass. thus wasting everyone's time and hiding the real issues
2025-01-10 05:48:20
18
levihook
Levi :
yes bcs gurl never wrong 💪
2025-01-10 22:12:46
1
lucassrq
Luis Carlos Quino :
go push to master, believe in you 🗿
2025-01-12 03:31:00
4
fullmoonyeah
AJ P :
this is the motibator I need. thanks
2025-01-10 08:39:09
1
To see more videos from user @toastiehealth, please go to the Tikwm homepage.

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Did you know crispy seaweed is actually made from just cabbage? Literally cabbage 🥬!!! And you know a Chinese takeaway order is never complete without a portion of crispy seaweed. This is the recipe my mum has used for the last 30 years, don’t fix if it’s not broken. Her customers have always praised her for how good her cooking is and this is one she’s known for. She keeps it super simple, using just spring greens, salt and pepper seasoning and crushed peanuts for garnishing. Recipe is below and I hope you love it!!! 🥡🥢 📍 Wok Inn, Sheffield (S12 3DZ) Note: the recipe for the salt + pepper seasoning makes 3-4 portions, so you can make extra and save for the future 500g spring greens 1 litre vegetable oil Handful of crushed peanuts Mum’s famous salt and pepper seasoning: 1 tbsp salt 1 tbsp paprika powder 2 tbsp MSG 2 1/2 tbsp sugar 1/2 tsp five spice powder, black pepper, garlic powder, ginger powder and chilli flakes 1/4 tsp Sichuan peppercorn powder and cumin powder Wash the spring greens and pat them dry completely. Layer the largest leaf on the bottom, followed by medium sized leaves then the smallest on top. Chop off the end and middle stems of the leaves, save a stem for testing the oil later. Fold the layered leaves in half, then tightly roll the leaves from the bottom to the top into a cylinder shaper. Firmly press the roll to keep it tight and compact, slice the roll into thin strips. Prepare a wok of oil, you can test if the oil is hot enough by adding a stem of one of the leaves from earlier, place it into the oil and if bubbles emerge the oil is hot enough. Or if you have a thermometer, allow the oil to heat up to 170c, then add the sliced leaves and quickly reduce the heat slightly lower (to around 150c) and fry the leaves for just 20 seconds. Remove the seaweed and place on a paper towel as this absorbs the oil. Season with mum’s famous salt and pepper seasoning and some crushed peanuts. #crispyseaweed #chinesetakeaway #chinesetakeawayrecipe
Did you know crispy seaweed is actually made from just cabbage? Literally cabbage 🥬!!! And you know a Chinese takeaway order is never complete without a portion of crispy seaweed. This is the recipe my mum has used for the last 30 years, don’t fix if it’s not broken. Her customers have always praised her for how good her cooking is and this is one she’s known for. She keeps it super simple, using just spring greens, salt and pepper seasoning and crushed peanuts for garnishing. Recipe is below and I hope you love it!!! 🥡🥢 📍 Wok Inn, Sheffield (S12 3DZ) Note: the recipe for the salt + pepper seasoning makes 3-4 portions, so you can make extra and save for the future 500g spring greens 1 litre vegetable oil Handful of crushed peanuts Mum’s famous salt and pepper seasoning: 1 tbsp salt 1 tbsp paprika powder 2 tbsp MSG 2 1/2 tbsp sugar 1/2 tsp five spice powder, black pepper, garlic powder, ginger powder and chilli flakes 1/4 tsp Sichuan peppercorn powder and cumin powder Wash the spring greens and pat them dry completely. Layer the largest leaf on the bottom, followed by medium sized leaves then the smallest on top. Chop off the end and middle stems of the leaves, save a stem for testing the oil later. Fold the layered leaves in half, then tightly roll the leaves from the bottom to the top into a cylinder shaper. Firmly press the roll to keep it tight and compact, slice the roll into thin strips. Prepare a wok of oil, you can test if the oil is hot enough by adding a stem of one of the leaves from earlier, place it into the oil and if bubbles emerge the oil is hot enough. Or if you have a thermometer, allow the oil to heat up to 170c, then add the sliced leaves and quickly reduce the heat slightly lower (to around 150c) and fry the leaves for just 20 seconds. Remove the seaweed and place on a paper towel as this absorbs the oil. Season with mum’s famous salt and pepper seasoning and some crushed peanuts. #crispyseaweed #chinesetakeaway #chinesetakeawayrecipe
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