Most developed countries have great chocolate, the floor of chocolate from America is lower than the floor of European chocolate, even though the ceilings are about the same. So, on average, European chocolate is better.

a-hole

Things like wine, for instance, have thousands of years of observable behavior to support the notion of terroir. For example, in Burgundy, where the soil/climate/wind/elevation/slope/everything can affect if you can sell the bottle for > $1,000, or ~$20, even if they're only an acre apart.

If you refrigerate your dough after shaping for the 2nd proofing, for 12+ hours, you’ll get those more sour flavors.

He doesn’t suggest scoring because the creases in his recipe end up on the top of the dough, which does the same thing as scoring which controls the rise so it doesn’t blow out the side. Tartine and other recipes suggest scoring because the creases from the dough formation are on the bottom.

If it makes your coworkers uncomfortable, yes.

I had good luck with Hadoop World - https://conferences.oreilly.com/strata/strata-ca and Hadoop Summit (now branded as Dataworks Summit) - https://dataworkssummit.com/san-jose-2017/sponsors/

They're both pretty big and not as technically deep as smaller ones could be, but they make up for it with multiple tracks (ops, security, dev, business) and a breadth of technologies represented.