2. In most of US/EU you get them for $5 in up to _two weeks_, or in two days for $5+$2X or more which adds up quicklyand can be more than the rest of the project. Even next day shipping loses out badly to making it yourself in ~30 minutes, turns into two days delay unless you're lucky to have an idea in the morning and time to work on it in the next afternoon, a lot of the time i see people bodging things i'd make another board for because it's just easier.

https://en.wikipedia.org/wiki/Calibri#In_crime_and_politics

I feel like I remember the topic having its own list article but can't find any trace of it.

If you're already making that then building a type checker wrapper on top of it makes perfect sense.

I think this should give a more staircase-y plot, with jumps when the size of each individual copy passes whole multiple of cache line width.

I think this way you don't need to fight prefetching, and there will be one read-modify-write per operation except right at the edges which is another signal.

It is or at least was pretty common to hear about flavonols, flavonoids and specifically quercetin in various foods and their purpoted health benefits. Seems we've moved on to other compounds that are not yet known to be ineffective.

We all want to make something and pick methods in pursuit of that. I always liked light, airy, bubbly, crispy things which drove me to high hydration and savory, beery, bready things which drove me to long fermentation. For pizza this means i liked bubbly high crusts and savory thin as a pancake pizza bassa, so that's what i tried to make.

When it's getting old i deliberately fold in extra flour. Notice it doesn't take that much to push it down because the quantities are quite small -- i've settled on 144g flour, ignoring everything else at ×1.75 it's 252g of dough, it'll take 18g of extra flour to push it all the way down to classic 66%, that's a heaping tablespoon. And i rarely really reach 75%, i aim for just under 75% and generally end up making 72~74% after including what it absorbs as i work it.

Oh, and another thing i should have mentioned is that if the dough is older i make sure to fold it few times more and work a bit more fresh flour into it. And i use high hydration (as high as i can make it, about 72~75%), when i pull it out from the fridge it's _wet_ so even when it's as old as it should be (2~7 days) the crust will be mostly fresh flour.

The trick is that there is no trick and you just let it overferment but pick style that will work well with it. You need savory toppings to go with the taste, e.g. salami and maybe sharper tasting cheese. Making very thin pie will be difficult with dough so weak so don't do that, it won't rise very high so don't make it too thick either.

And 14 days is the furthest i recommend taking it. As i wrote above two to seven days is best, of course it tastes differently after seven than after two days but both are good and perfectly within the canon of 'pizza' and you can prepare it anyhow you want.

Beyond that you're pushing it, but since the topic is what shortcuts you can take i'll still recommend more than you need and using it longer than you'd think to over trying to make it the same day. 30~40 minutes from a decision to a pizza, it does taste right too.

You still have to think of it ahead of time but this removes need for coordination and lets you do it in batches.

Also I just make one kind of starter bread dough in batches and then make everything out of it, some things as-is (bread for first ~4 days, bread dough pizzas for 14 days), some by mixing it with fresh dough (bread afterwards, everything else). But i'm specifically after the heavily fermented dark dough taste.

https://en.wikipedia.org/wiki/Magnolia_officinalis

Also for benford's law to show up you want your data to span several orders of magnitude (so e.g. you have numbers in tens, hundreds and thousands) and for a datapoint to be about as likely to give an n-digit number as a n+1-digit number, not everywhere and not exactly but it needs to dominate over there being ten times times as many of them with each step.

Do you have a name or source or something? Can't really google that.

If this is how much evidence you need to dismiss something without checking, then you'll dismiss everything and you'll never find out if/when the hunch was wrong.

UT1 is an evolution of solar time, and wobbles when Earth does because it's using the Earth and Sun (and other bodies) as a clock.

UTC is TAI with leap seconds added when UT1 drifts too far away.

It's easier to educate the motivated than motivate the educated.