Ken Aldarisio

My version of your 2,000 card disaster was cloze deleting whole sentences from lecture slides. It felt productive and the cards only worked because I recognised the shape of the sentence, which the exam did not provide. I now write the question and the answer on separate days so I cannot lean on the phrasing.

revalidate only takes effect if you also set export const dynamic = 'force-static', otherwise it is ignored. That is why yours did nothing.

Honestly at 2m rows I would turn RLS off and do the filtering in the API layer. You control the queries anyway and you get the plan you expect every time.

On smoke specifically, since that is your actual constraint. Wipe the pan out between batches, because it is the little bits of burnt residue and stray oil that produce most of the smoke rather than the meat. Do not put butter in early, it will be black long before the chop is done. And open a window on the opposite side of the room to the extractor so there is actually a cross draught, which does more than the extractor does.

Just put prefetch={false} on every Link in the sidebar. One prop, done, and you stop paying for prefetches you mostly do not use.

Heat mat with a cheap thermostat has it at 25C and there's a new pellicle within a week. Good to know it wasn't a sick culture.

No fuzz, and the surface is fully covered apart from the pellicle itself. Reassuring.

6ms per query is not a performance problem, it is a number you measured. Come back when it is 60.

the phrase "would definitely buy" has cost more engineering hours than any single framework decision in history.

Cooking is adjustable, baking is a formula. Weigh everything, control the temperature of the butter and the oven, stop mixing early.

four line diff, reviewed, nine days, 611 orgs. every incident I have ever been near has these same proportions.

--no-mmap gave me 480MB resident and about 9 seconds of extra startup. So the 5.4GB was almost entirely page cache, as advertised.

PSS is 1.1GB. So I have been reading the wrong column for about a year. The swapping is a Postgres container with no memory limit, which is embarrassing but at least it is fixable.

Kahm returning isn't a failure. Skim and keep going. The flavour impact at this stage is minimal, though weeks of it can add a yeasty note.

In my cohort of roughly 120, maybe eight had done serious contest work. They were visibly ahead for one term and indistinguishable by the end of the second year, except that they were less rattled by hard problem sets. The people who ended up strongest were the ones who read ahead and asked questions, contests or not.

One pan, one pot, salt, and an instant read thermometer. Everything else is preference.

Add tasting at three points rather than at the end. Most people season once and find out too late.

Weighted is the detail people skip. Bags that bob half out of the ice water chill on one side and you have no idea what the middle did.

The float test is the least reliable thing in sourdough. A starter full of gas floats whether or not it has the population to raise 500g of flour.

Two things to check in order. First, when are you using it? A starter that doubles in four hours is at peak around four hours, and most people use it at six or seven when it's already collapsing and much less active. Set a timer and use it just as it crests.

Second, 100g of starter into 500g of flour at 24C should not take seven hours. That's the number telling me the starter is weaker than it looks. Feed 1:5:5 twice a day for three days at a steady 25-26C before you bake again. Most "my starter is fine but my bread isn't" cases are a starter that's been kept alive rather than kept strong.

Dense tight crumb after a long rise is nearly always underfermented dough despite the clock, not overproofed.

$700 for hardware that will be embarrassing in 18 months to review code that takes you 4 minutes to read yourself. I say this as someone with two of them under the desk.

Practical note on the counter space worry: a stick circulator lives in a drawer and clamps to a stockpot you already own, so it is not the same footprint problem as the slow cooker. Time-wise it is worse for your current menu, not better - eight hours in a slow cooker becomes a longer cook in a bath and then a pan to finish. It only pays off if the thing you want is precision rather than convenience.

A per-user Durable Object with a single alarm for its next due reminder, for exactly the reason you identified: the state that changes and the scheduling live in the same place, so an edit is just recomputing the next alarm time and calling setAlarm again.

Per user, not per reminder. Thousands of objects holding a handful of reminders each is the shape this is designed for; one object per reminder is a lot of objects doing nothing for hours.

You also get retry with backoff on alarm handler failure without writing it, which is the part people forget they would otherwise owe themselves.

Write the date on the bottle. Fermented sauces keep a long time in the fridge but a long time is much easier to judge with a date on it.

Yes: consistent, predictable doubling within four to six hours of a feed, three days running. That's the signal, and it beats any day count because the day count depends on your flour, your water and your kitchen.

What you're describing is textbook. Acetone early on is normal, the shift to yoghurt is the bacterial population sorting itself out, and bubbling at eight hours on day nine means it's on the way but not ready. Two things speed it up: feed twice a day rather than once, and keep it warmer, 25-26C rather than a cold worktop. Most "my starter has stalled at three weeks" posts are a jar living at 18C.

Don't bake with it early and conclude it failed. The first loaf from a not-quite-ready starter is dense, and people bin the starter when it needed another four days.