Nuffing.com

There’s NSFW language in the video above. Enjoy.

via TechCrunch
John Oliver makes an honest Facebook ad

via The Truth About Guns
Five Easy Ways to Make AR-15 Lower Receivers at Home

Ever wondered which local business leaders are held in the most esteem by their peers? Wonder no more because Columbus Business First has found the most-admired CEOs and other executives in Central Ohio, as judged by a vote of their peers.

via Columbus Business News – Local Columbus News | Business First of Columbus
C-Suite Awards: Here are the most-admired executives in Central Ohio

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The 6 Best Ergonomic Keyboards to Improve Computer Comfort

Windowing functions are a critical tool for grouping rows of data that are related to other rows. But they go far beyond the regular aggregate functions found in MySQL 5.7 and earlier. In MySQL 8 you do not have to collapse all the information down into a single output row. Each row can retain its individual identity but the server can analyze the data as a unit.

Statistics and Damned Lies

Finding the total Population of the District Texas from the world.city table is simple. 

SQL> select District, sum(Population)  
from city where district = ‘Texas’;
+———-+—————–+
| District | sum(Population) |
+———-+—————–+
| Texas    |         9208281 |
+———-+—————–+
1 row in set (0.0068 sec)

 Simple.  But try to expand it to the entire USA and you get problems.

SQL> select District, sum(Population)  
from city where CountryCode = ‘USA’;
+———-+—————–+
| District | sum(Population) |
+———-+—————–+
| New York |        78625774 |
+———-+—————–+
1 row in set (0.0046 sec)

The results only give out the results for all the cities and lumps them under New York. This is not the desired answer. By the way the only time New York (and New York city in particular) has 78 million people is when they are all on the road in front of me when I am trying to take a taxi to an airport.

With a windowing function it is easy to iterate over a subset of the entire data.  Imagine reading the data through a page with a section cut out to form a window that is just the right size to read only the group of rows desired!

SQL> select name, District, Population, sum(Population) over() as p0, 
     District, sum(population) over( partition by District) as p1
     from city where CountryCode = ‘USA’ limit 10;
+————+———-+————+———-+———-+———+
| name       | District | Population | p0       | District | p1      |
+————+———-+————+———-+———-+———+
| Birmingham | Alabama  |     242820 | 78625774 | Alabama  |  801519 |
| Montgomery | Alabama  |     201568 | 78625774 | Alabama  |  801519 |
| Mobile     | Alabama  |     198915 | 78625774 | Alabama  |  801519 |
| Huntsville | Alabama  |     158216 | 78625774 | Alabama  |  801519 |
| Anchorage  | Alaska   |     260283 | 78625774 | Alaska   |  260283 |
| Phoenix    | Arizona  |    1321045 | 78625774 | Arizona  | 3178903 |
| Tucson     | Arizona  |     486699 | 78625774 | Arizona  | 3178903 |
| Mesa       | Arizona  |     396375 | 78625774 | Arizona  | 3178903 |
| Glendale   | Arizona  |     218812 | 78625774 | Arizona  | 3178903 |
| Scottsdale | Arizona  |     202705 | 78625774 | Arizona  | 3178903 |
+————+———-+————+———-+———-+———+
10 rows in set (0.0075 sec)
 
The above query has two windows.  The keyword to notice is OVER().  The window defined is OVER() with nothing within the parenthesis as this should be under stood to mean ‘the widow is open wide enough to see all the data’. So sum(Population) over() as p0 will give us the sum of all the Population columns and name the column p0.

The second window is defined as sum(population) over (partition by District) as p1 will provide all of the Population of each district summed in a column named p1.  

Different Types of Windows

The OVER clause has two forms – window_spec and window_name.  The window_spec option declares the specified window with the parenthesis.  While window_name is a window defined elsewhere in the query.  The send window in the above query  (where the output is named p1) is a window_spec.

So here is a window_name example:

SQL> SELECT District, Sum(Population) OVER w 
    FROM city where CountryCode =’USA’ 
    WINDOW w AS (partition by District) limit 10;
+———-+————————+
| District | Sum(Population) OVER w |
+———-+————————+
| Alabama  |                 801519 |
| Alabama  |                 801519 |
| Alabama  |                 801519 |
| Alabama  |                 801519 |
| Alaska   |                 260283 |
| Arizona  |                3178903 |
| Arizona  |                3178903 |
| Arizona  |                3178903 |
| Arizona  |                3178903 |
| Arizona  |                3178903 |
+———-+————————+
10 rows in set (0.0032 sec)

The window was given the name w and then defined as WINDOW w AS (partition by District).   By the way the declaration within the window_name is itself as window_spec.
 

So what is a window_spec??

The definition from the manual (https://ift.tt/2veQVsW) informs that a window_spec is defined as:

window_spec: [window_name] [partition_clause] [order_clause] [frame_clause]

The window_name is an alias that can be used elsewhere in the query.

The partition_clause is how the data is to be divided up into groups. If this is unspecified it makes one big group.  

The order_clause provides the sort_order. Remember the ORDER BY from regular SQL queries?  This is how you can order the groups.

And the frame_clause determines sub groups within the big group.

And as it so often happens, there is a lot of material to be covered under the frame_clause and that will be in a future blog.

via Planet MySQL
A Kind Introduction MySQL Windowing Functions Part I

Transcript

Man: You said the software would be finished by today. Dilbert: I said it might be finished by today. Man: Why did you say it might be finished if you knew it wouldn’t? Dilbert: I didn’t know it wouldn’t be finished. Man: Now you’re flip-flopping all over the place. Dilbert: You’re conflating your own false memories with my actions. Man: That’s exactly what liars say. Dogbert: How was work? Dilbert: Totally normal. Unfortunately.

via Dilbert Daily Strip
Comic for July 29, 2018

It’s probably been a while since you signed up for internet service, but you should have an idea of how fast your plan is. If not, give your ISP a call. Write down your plan’s maximum download and upload speeds. You can then use these speed-testing websites to see just your wifi’s actual performance stacks up to what you’re theoretically paying for.

Before you begin, one quick word on testing: You’ll want to run a few speed tests at different times of the day across different sites, just in case your connection is suffering from congestion or any of the sites are under-reporting your speeds for whatever reason.

Fast by Netflix

Fast.com certainly lives up to its name, providing you with an almost immediate measurement of your download speeds in Mbps (megabits per second). If you click on “Show More Info” once the site’s measurement is finished, you can also test your upload speed and latency—how long it takes a webpage to start loading after you click a link. Fast.com also has an app if you want to check your speeds from your iOS or Android device.

TestMy.net

The speeds you see when testing your internet connection in the morning might not reflect the speeds you can expect to get in the afternoon or at night, when everyone is firing up Netflix after work. With TestMy.net, you can keep a tab open in your web browser and automatically measure your internet speed at different intervals throughout the day, which can help you figure out whether your ISP or your bandwidth-hogging neighbors are to blame for your connection.

Ookla Speedtest

The Ookla Speedtest measures your download speed, upload speed, and latency, and separate apps are also available for checking the same statistics on iOS, Android, and your Windows or Mac computer. Create an account to save your results and chart all of your readings, which can help you figure out whether your speeds are falling (or improving) over long-term testing.

Measurement Lab Network Diagnostic Tool

If you need more detailed information than some of the other internet speed tests provide, consider Measurement Lab’s Network Diagnostic Tool. It isn’t flashy at first—giving you basic information on latency, download speeds, and upload speeds—but selecting the Details tab will show you even more advanced information: your packet loss, any network congestion, duplex mismatches, and whether it thinks you might have a cable fault (to name a few options).

SourceForge Internet Speed Test

Numbers only tell so much of a story. You can run a bunch of tests, sure, but how much speed do you really need to stream a movie or play an online game? SourceForge’s Internet Speed Test gives you many of the same statistics as our other options, but it also recommends services you’ll be able to use (or should avoid) based on your ping, download and upload speeds, and a combination of your packet loss, jitter, and latency. You’ll know, rather quickly, whether services like Skype, Netflix, or VoIP are worth trying on your connection.

via Lifehacker
How to Make Sure You’re Getting the Internet Speeds You’re Paying For

Link

Once a car is no longer drivable, it heads to the junk yard. But before it ends up on the scrap heap, machines like the Powerhand VRS are used to rip apart the car to separate materials, maximizing recyclability of components. It looks like a great way to work out aggression too.

via The Awesomer
Machine Dismantling a Car

Dear MySQL users,

The MySQL developer tools team announces 8.0.12 as our first general
availability (GA) for MySQL Workbench 8.0.

For the full list of changes in this revision, visit
http://dev.mysql.com/doc/relnotes/workbench/en/changes-8-0.html

For discussion, join the MySQL Workbench Forums:
http://forums.mysql.com/index.php?152

The release is now available in source and binary form for a number of
platforms from our download pages at:

http://dev.mysql.com/downloads/tools/workbench/

Enjoy!

via Planet MySQL
MySQL Workbench 8.0.12 has been released

Welcome to Pizza School, in which pizza-making amateur Gwen Ihnat learns the secrets from pizza-making pros.

Pizza is one of those foods that chefs on TV are always like, “Oh, just make your own! It’ll be quicker than delivery!” And we all know that a homemade pizza, carefully crafted to your individual specifications, can be an object of beauty, even better than whatever would be brought to us by the friendly driver from our favorite 30-minutes-or-under.

But what’s the best way to go about constructing one? What’s the secret behind those successful pizzerias? Those of us who have suffered gummy or soggy doughs, not-quite right sauce, and too much or too little toppings at home would like to know the secret behind perfect homemade pizza. Also, do we really need to invest in a pizza stone?

So I—being a hopeless pizza maker but eager to learn—sought out the experts, in my hopes of breaking down pizza into its primary components so that I can one day craft the perfect pie. This week: dough. Next week: sauce. Hold on to your garlic knots.

In my attempt to understand pizza dough, I headed to Pizzeria Bebu, a year-old restaurant in Chicago’s Lincoln Park neighborhood. The restaurant’s artisanal pizzas are known for their crust, which deviates from the usual Chicago thin/pan/thick crust formats. It’s thin, but a notch above that typical “cracker crust.” As chef Jeff Lutzow puts it: “It’s definitely still a thin crust, but it’s different from a New York thin crust or even a Chicago-style thin crust where it’s like, pressed into a cracker.”

Lutzow’s love for pizza goes way back, as growing up, he was a notoriously picky eater, subsisting mostly on cheese pizza and mac ‘n’ cheese. (This is music to the ears of those of us with picky-eater offspring.) “By my teenage years, I started to realize how much money I was spending on really bad food. I started trying to make pizza… Turns out after a while, I could do it better.” During his years of pizza experimentation, Lutzow experimented with different doughs, different surfaces, even creating his own oven out of a grill.

Naturally, after all this trial and error, Lutzow has a few tips for us. First, “Always weigh out your ingredients for it. Don’t do it by volume. Percentage-wise, [dough should be] around 65 percent water. Flour is your 100-percent ingredient. 1000 g flour, 650 g water.” About that flour: “King Arthur all-purpose flour is very nice, very consistent.” (King Arthur’s has a higher protein level than most all-purpose flour, which gives it a good gluten structure.) Even before that step, though, many pizza doughs start out with dissolving a packet of yeast in warm water. This step intimidates some people, like a chemistry experiment that’s bound to go awry. Lutzow reassures us all: “You just have to dump the yeast in the water and let it sit there. It’ll be fine.”

After five minutes of watching the yeast dissolve, you need to spend some more time letting your dough rise. Lutzow says that the greatest mistake of the home pizza maker is not giving it enough time. Sure, he says, you can make pretty good pizza in an hour. “But if you give it the time to sit overnight and proof, you actually create all that CO2 in the dough, and you end up with a result that mimics more like what you would get in the pizzeria.”

Once you’ve let your dough double in size over several hours, you still may want to wait a bit. Says Lutzow: “When you’re about to make your pizza, pulling the dough out [of the fridge] an hour or two ahead of time lets it temper, makes it a lot easier to handle. You ever run into an issue where you’re trying to roll out the pizza and it just keeps snapping back?” Lord, yes. “Let it get to room temperature and it’ll roll out a lot easier.” Also, he suggests adding some olive oil to your hands—“don’t be afraid if it’s sticky.” He also suggests flouring your board and rolling pin, if you’re using one.

What about flipping the dough up in the air like a classic pizza maker? Lutzlow says no to that: Keep your working of the dough minimal. “I like to keep these air bubbles inside, so the less you knock it around the better.” So why do people throw pizza dough in the air in the first place? “For show. Who doesn’t like seeing the guy throwing dough in the air?”

But what to spread the dough out on? Turns out that pizza stone might be a good investment after all. Lutzow advises using “either a baking steel, cast-iron pan, baking tile, or pizza stone.” Smith says he leans toward “masonry” (stone over steel), because it “draws the moisture out to make it crispier.” You can find a really decent pizza stone in finer cooking stores for under $50.

Once the dough is spread out, to avoid a soggy pizza bottom, adhere to Lutzow’s rules of topping a pizza: “The way I always top pizza is that you should be able to see everything on the pizza just looking down on it. You should be able to see the sauce, all the cheese that’s on it, all the toppings that are on it.” Too much cheese covering everything, too much sogginess.

Once your pizza is all set, crank your oven up to as high as it can possibly go: 500 degrees, if possible. Then bake from 10 to 15 minutes until the cheese is melted and the crust is browned.

I was excited to try out Lutzow’s tips at home, and they definitely kicked my pizza up to the next level. I carefully rolled out the raised dough. I didn’t have a pizza stone, but fortunately, my husband loves cast iron almost as much as he loves me, so we had a giant cast-iron skillet on hand. As Lutzow suggested, I flipped the skillet over and used it to lay out my pizza dough on. (The super-heavy rolling pin the kids got me for mother’s day after my various pie experiments worked extremely well.) The result was hands-down the best pizza that has ever been crafted in my kitchen.

After all, as Smith told me, “It’s not rocket science. It’s basically bread shaped differently than a loaf.” So as long as you don’t rush your yeast or dough rising, you should be good to go. And even if you’re not, take it from a pizza master like Lutzow, who maintains: “I strongly stand by the statement that even bad pizza is good pizza.”

Homemade Pizza Crust

• one packet yeast
• 200 g warm water (about 3/4 cup)
• 300 g King Arthur all-purpose flour (about 2 cups)
• 1 tsp. salt
• olive oil and extra flour

(Editor’s note: I can’t stress how important it is to buy an electronic scale. It’s one of the best $20 investments you can make for your kitchen.)

Dissolve yeast in warm water and let stand for 5 minutes. Then mix into flour. Form the dough into a ball, and place in a bowl brushed with olive oil. Put dough in large plastic bag and let refrigerate overnight.

The next day, take dough out and put in bowl topped with tea towel for a few hours. Then roll out the dough with a rolling pin or your hands to desired thickness (put some olive oil on your hands, and extra flour on the rolling pin and table where you’re rolling out). Use your fingers to pinch a crust at the outside edge. Add sauce, then cheese and toppings, taking care not to overload. Bake at 500 degrees for 10 to 15 minutes, until the cheese melts and the crust is browned.

Next week: Secrets to sauce.

via Lifehacker
If I can make the best pizza dough of my life, you can too