It’s totally worth it. But be aware that you might get some :w sprinkled over your documents you are forced to write in other editors or word processors which does not speak vim…

No, that’s just brace expansion.

No, I don’t get the joke of conflating Yiddish and Russian. Would you be so kind to enlighten me?

I’m pretty sure that “Oy wey” is Yiddish, not Russian.

Within a couple moves, this knight can land on all squares of this board?

Maybe the glycoalkaloid content differs between potatoe sorts? I have used sprouted potatoes my whole life without any issues whatsoever. Might have been just lucky that our potatoes are low on glycoalkakoids?

Ok – this is the official statement of the German Federal Agency for Risk Assessment.

TL;DR

• there have been only a couple of reports of glycoalkaloid poisoning through potatoe consumption during the last 100 years.
• sprouts, green parts and the skin of potatoes contain glycoalcaloids.
• cooking reduces glycoalcaloids.
• peeled and cooked potatoes are safe to eat.

Culinary preferences might make the difference: in Germany potatoes are eaten peeled = very low risk of poisoning, while my Canadian host family ate potatoes with their skin = slightly higher risk of poisoning, especially if you cut out sprouts but leave the skin.

It’s not a meme.