[โ€“] 10 points 3 years ago

What I get from the article is that only is the pay lower, there is no longer an "up to" part in the contract. Meaning you don't get paid anything until you've created the full 500 videos. Meaning you can't use it as a side hustle, it is a full time job.

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  • submitted 3 years ago by [M] to c/beleggen@feddit.nl
     

    Het zal niemand ontgaan zijn, de spectaculaire koersval van Adyen. De eigenaren vinden het een korte termijn storm in een glas water, de kost gaat voor de baat uit en groeien kost investeringen.

    Tegelijkertijd zijn er zat analisten die goedkopere concurrenten zien en klanten die de moeite van het overstappen willen nemen om een goedkoper alternatief te nemen.

    Wat zijn jullie plannen? De dip al gebuyd? Nog even uit laten razen? Of vooralsnog helemaal laten liggen omdat er genoeg interessante alternatieven zijn?

    [โ€“] 75 points 3 years ago (18 children)

    After clicking on several of the many, many links in that article, that without exception all lead to completely unrelated topics, I'm still left with the question: what was the reason kids were stuck on the bus till 10p.m.?

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  • [โ€“] 63 points 3 years ago (4 children)

    And as always: vote with your wallet. Stay if you find the new price acceptable, cancel if you don't. There are alternatives, both in streaming and on the High Seas.

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  • Idea for a stout (lemmy.world)
     

    We feel like doing a brewday on Sunday, but as we don't have time to visit our local homebrew-shop, we want to use what we have in stock. The plan is to make 20 liters of stout.

    What we've planned for fermentables:

    4 kg pilsner malt @ 3.7 EBC (=48.3%)
    2 kg Munich malt @ 13 EBC (=24.1%)
    800 g Carared @ 48 EBC (=9,7%)
    500 g Chocolate B @ 900 EBC (=6%)
    500 g Amber @ 70 EBC (=6%)
    

    With a mash profile of

    45 minutes @ 62C / 143F
    30 minutes @ 72C / 161F
    5 minutes @ 80C / 176F
    

    During the boil of 60 - 90 minutes

    115 g Saaz for the entire time
    500 g sugar for the last 30 minutes
    

    with a Lallemand Windsor yeast, fermenting at 20C / 68F.

    According to Brewfather, this should end in a beer with around 8% ABV, around 70EBC and 49 IBU.

    My 2 questions:

    Do you guys think this results in a beer you'd drink?
    Any tips for modifications to the recipe?
    
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