This is a very interesting article about how Longest Prefix Matching is done in networks chips. I remember reading about bloom filters in some Cloudfare blog but I didnt think that would be use too in network chips. As well, I forgot how critical is LPM in networking.
I had to deal lately with some performance issues with an application running in a VM. I am quite a noob regarding virtualization and always assumed the bigger the VM the better (very masculine thing I guess…) But a virtualization expert at work explained me issues regarding that assumption with this link. I learnt a lot from it (still a noob though). But I agree that I see most vendors asking for crazy requirements when offering products to run in VM…. and that looks like that kills that idea itself of having a virtualization environment because that VM looks like requires a dedicated server…. So right-sizing your product/VM is very important. I agree with the statement that vendors dont really do load testing for their VM offering and the high requirements it is an excuse to “avoid” problems from customers.
For NYE dinner I wanted to try something different from my standard vegan cherry frozen cake so this recipe looked nice.
Ingredients for caramelized pears:
6 small firm pears (conference are good)
200g caster sugar
2 cinnamon sticks
1 star anise
6 cloves
1 lemon zest
1 orange zest
Ingredients for sponge:
250g pitted dates
1 tsp chia seeds
1 can of coconut milk
200ml sunflower oil
160g dark muscovado sugar
200g self-raising flour
1 tsp bicarbonate soda
1 tsp ground mixed spice (I used Chinese)
pinch of salt
Process:
1- Peel the pears, cut the bottom off each to give a flat base. With a small knife, try to cut the pips/heart from the base. Roughly chop these scraps and discard the seeds as are not sweet. Set aside for later.
2- In a saucepan where all pears can fit, pour sugar, cinnamon sticks, star anise, cloves, zests and 600 ml water. Bring to a boil, then simmer and add the pears. Cover the saucepan if you can. Poach them until a knife easily slides into the pear. Around 25-30 minutes. After that, remove from heat and let the pears cool down in the liquid.
3- Put chopped dates, chia and coconut milk in another saucepan. Bring to medium heat, stir often so the milk doesnt stick in the bottom. Check the dates get soft.
4- Pour the date mix into a food processor and blitz until smooth. Add oil and blend again. Let it cool down.
5- Pre-heat oven at 175C. My bakin tin is 32x22x5 cm. Line it with baking paper.
6- In a bowl, put the sugar, flour, bicarbonate, mixes spice and pinch of salt. Mix all well by hand. Be sure there are no sugar lumps.
7- Add the date mix to the flour. Mix with a spatula all together. Add the pear scraps.
8- Pour the mix into the tin. Nestle the pears, standing up right. Bake for 35-40 minutes. Remove from oven only if a skewer in the center of the cake comes out clean.
9- Try to reduce the pear poaching liquid to a syrup (I couldnt).
10- Once the cake is out of the oven, with a brush, pour a bit of the syrup on top. Then let it cool down a bit.
11- I cut mine in six parts to be sure everybody had a piece with pear.
I haven’t tried a sticky toffee pudding from a long time. This one didnt remind me much but it was really tasty nonetheless. So happy with the result. And my friends too!
