WOW – Llama3 from Scratch – Banana Peel – Efficient KAN -SkyVERN – chat.lmsys – wifi airtag – Videos – Deep Learning interviews

Sell WOW hardware: I have never been a gamer, still I found this history very interesting.

Llama3 from scratch: Totally out of my paycheck, but really appealing if you want to learn LLM

Deep Learning Interviews:

Banana Peel food: I would like to be better at using my food and this looks like a great idea. And I read you can make even flour from the peel and fertilizan (due to the high concentration of potasium)

Efficient KAN: I dont really get this fully but looks like a big thing.

SkyVERN: Using LLM for managing browser-based work-flows. I saw something similar some weeks ago. I would like to give it a go to this because would be a game changer for automating many task that they dont have “natural” automation (something you can program and interact directly: API, etc) Compare random LLMs. I think it is interesting because you can use the latest LLMs without having a subscription. I have used once.


Adam Alter: Build curiosity (I dont ask enough questions..) Experiment (dont accept the status quo, doubt things that are giving for granted) and then maximize. Maximize into everything, you are going to get stuck. Take action.

Simon Sinek: Serve to whom serve you. Give me the honor to sit in the mud with you. Very emotional video, have to watch it again.

Apple AirTag and StarLink: Something you think it is harmless but them, I didnt know, you can even query freely! A bit scary. So switch-off your wifi router when not using it 🙂

Bakeries -p3

Second visit to KEIT: This time I tried “Weizenbrot” . Ingredients: Natural sourdough, red wheat, whole grain rye, wheat 550, water, thermal salt. Again, amazing bread!

Bäckerei Siebert: This is a very German bakery. There was a queue when I got there and it was going to close soon I think. I bought some pieces of cake and a small black brot. Maybe arriving earlier I could have seen a better selection of bread. My german is still pretty bad so I kind off pointed to the things I wanted to try without being too sure. One was carrot cake, other cherry cake, and the other not sure. They were tasty anyway.

Bäckerei Kädtler: via link. This is a kosher bakery. I got a bit late as is far from home, and it was nearly empty! So I only tried three biscuits. They were nice (nothing crazy) and not very sweet so I liked that. So need to get there first thing in the morning to really taste the good stuff.

Hacker Bäckerei: This was a visit just by chance after trying Kadtler (above). I was in the area, checked google maps, the pictures looked nice, went for it. It was a blast! I didn’t try any bread, nothing caught my eye but I tried two “cakes”: Splitterbrötchen (slivered rolls ) and Apfelsandkuchen (sand apple cake). The first one is like a slightly sweet/soft bread. And the second was a big piece of cake! and tasty! Really happy with the discovery. Later I checked in the internet about the place and has interesting reviews. link1 and link2. This a proper East Berlin bakery. I need to come back earlier and try other cakes and bread (sourdough). As I got pretty late the backerei was pretty low in product. It closes at 12:30 I think so that is a signal that is a very local shop 🙂 So next time I need to get there first thing in the morning.

Broccoli with Garlic Sauce

I want to eat more broccoli. And this is a new recipe:

1 head of broccoli
2-3 pieces garlic
small piece ginger
1 tbsp soy sauce
1 tsp sugar (brown if possible)
olive oil
1 tsp corn starch
2 tbsp water
1 tsp sunflower oil
2 tsp paprika
1 tsp sesame seeds


  1. Boil 1.5 litres of water in a saucepan
  2. Remove the florets from the broccoli head. Be sure the head is cleaned.
  3. Blench the broccoli in the boiling water for 30-45 sec. Just to see how it gets a bright green color! Remove from water and pass it via cold water. Set aside.
  4. Grate the garlic and ginger.
  5. Prepare the sauce by combining together soy sauce, sugar, oil, corn starch and water. Set the sauce.
  6. Heat up a nonstick pan to medium heat. Add a bit of olive oil.
  7. Cook the broccoli for 2-3min each side. Until you see a bit of char. Put aside
  8. Clean the pan, and put at medium-low heat, add olive oil and paprika (replacement of chili oil). Mix clean so it doesnt burn.
  9. Add the garlic and ginger. Gently cook for 2-3min
  10. Add the broccoli and turn the heat to medium. Sauté for about 1min
  11. Add in the stir fry sauce and if you have a lid, place it immediately so you can steam the broccoli steam for about 30-45 seconds. If not, just toss the broccoli so it gets the sauce spread in all bits.
  12. Plate the broccoli and garnish with white sesame seeds

Feta and Spinach Filo Pie

I haven’t done this for a long time so it was due. I used to use his book quite often. Recipe:


100g nuts (I used sunflower and pumpkin nuts)
5 large eggs
300g feta cheese – crumbled
50g grated cheese
1 lemon zest
olive oil
1 knob of butter
500g fresh spinach
1 x 270g pack of filo pastry
cayenne pepper
nutmeg for grating


  • Preheat the oven to 200°C
  • Toast the nuts in a large ovenproof frying pan over a medium heat until golden.
  • Crack the eggs into a large mixing bowl add feta, grated cheese, oregano and pepper
  • Add the toasted nuts and mix.
  • In the same frying pan, add a bit of olive oil and add half the spinach. Stir until wilted.
  • Add the lemon zest, grated nutmeg and piece of butter to the spinach.
  • Add the rest of spinach. Stir until all is wilted.
  • Then add the spinach to the egg mix. And clean the frying pan.
  • Take a piece of ovenproof paper roughly 1.5 bigger than your pan. Pass it through water so it is wet.
  • Lay it out on a clean work surface, rub lightly with oil and flatten out again.
  • Keep adding sheets of file on top of the ovenproof paper. Add a bit of oil and other spices in each layer. The idea is to cover the frying pan later. I used 6 layers in total.
  • Move the ovenproof paper and filo to the frying pan. Pour the egg/spinach mix. Add a bit more grated cheese.
  • Close the pie folding the edges (as it should be 1.5 bigger than the pan).
  • Fry at medium heat the pie so the bottom is crunchy. 1-2 minutes. Dont burn it!
  • Add some spices and olive oil on top.
  • Then move the pan to the oven for 20 minutes aprox or golden and crisp.

Quite happy with the result:

Banana Bread v2

I have already a banana bread recipe that I like quite a lot but decided to try a new one. video. recipe. I adapted it to my kitchen because sometimes I think some vegan recipes use ingredients that too difficult and expensive to find… I didnt do it vegan, just used normal low-fat cow milk.


3 ripe bananas, mashed
125ml coconut oil, melted (pretty sure you can use any non-flavour oil)
125ml milk
6 tbs dried coconut
6 tbs dried cranberries
6 tbs almond flakes
Half handful of pumpkin and sunflower seeds
240g white flour
1 tsp baking powder
125g coconut sugar (or any brown sugar)
1 tsp ground cinnamon
1 tsp ground ginger
1 pinch of fresh grated nutmeg
1/4 tsp ground cardamon
40g dark chocolate: chopped as chips

1 Banana, sliced length-ways
4 tbs maple syrup


  • Pre heat your at 180C and line a loaf tin with greaseproof paper.
  • Mix your mashed banana with milk, cranberries, seeds, coconut and melted coconut oil.
  • In a separate bowl, mix together the dry ingredients: flour, baking powder, coconut sugar, spices and chocolate chips.
  • Mix the wet and dry ingredients together until well incorporated. Do not over mix.
  • Pour the batter into the tin. Then lay the sliced banana on top and drizzle over a little maple.
  • Bake for 45 minutes aprox.
  • Check it after 35 minutes, if you can see it getting too caramelised on top, cover it over with foil and leave to cook for the remaining time.
  • Once golden on top leave it to cool down.

Not bad result! I am not sure the coconut oil or the coconut sugar gives any flavour although it smelled a bit of coconut while baking. Go soft with the cardamon, it can overpower the rest of flavours!


I forgot that I didnt have a recipe for my croissant here.

These are my best croissants eve! Important to use strong white flour (14% protein)


  • 500g strong white flour (14% protein)
  • 12g fine salt
  • 55g sugar
  • 40g soft butter
  • 15g instant dried yeast
  • 140ml cold water
  • 140ml milk
  • 280g unsalted cold butter block
  • 1 egg for glazing


  • Place flour, salt and sugar in a bowl and combine.
  • Add the yeast to the flour and mix
  • Add the butter and crumb through with your fingers.
  • In another bowl, add water and milk.
  • Make a well in the center of the flour and pour in the liquid.
  • Mix together until all of the dry ingredients are incorporated. Dont overwork it
  • Push down the dough so it is spread out in the bottom of the bowl.
  • Cover and place in the fridge for 8-12h
  • Using baker paper, make a 20x15cm aprox “envelope”. The block of butter should be inside. With the rolling ping, flat the butter out as it fills the envelope.


  • Take the dough out of the bridge and place it onto a lightly floured surface.
  • Roll it out to form a square that fits your butter envelope.
  • Then roll each side out so you have 4 thin sides and slightly raised square center.
  • Place the butter in the center, then start by pulling the top side of the dough across to totally encase the butter. Next pull the bottom flap up until the top edge. Then bring the two sides flaps across.
  • Tap the dough gently with the rolling pin to seal the dough laps.
  • With the seam running top to bottom, roll the dough out into a rectangle, roughly 1/2 pin wide and 1 +1/4 pin long.
  • Brush off any flour and fold the dough in thirds. This is a half fold.
  • With a sharp knife, cut the seams so you have only layer of dough.
  • Wrap the dough in film and put in the fridge for 1h to rest.
  • Make two more half folds. So take the dough out of the bridge, with seam running top to bottom, roll the dough in a rectangle and fold in thirds.
  • After the last fold, put back in the bridge for 12h.


  • Take the dough out of the bridge and place onto a lightly floured surface, seam running top to bottom. Roll into a rectangle roughly 1/2 pin wide and 1 +1/4 pin long. The dough should be 4mm thick aprox.
  • With a sharp knife, trim the sides to be sure you have a perfect rectangle.
  • With a sharp knife, make triangles. The base of each triangle should be roughly 4 fingers wide. Cut a small slit about 1/4″ long at the base of each triangle.
  • Gently stretch your triangle out, then roll up your croissant making sure the tails on the bottom of the rolled up croissant.
  • Place onto a tray lined with baking paper leaving enough space to prove.
  • Put the tray into the oven, just lights on. They should double in size.
  • Once they are ready, whisk up the egg and brush over each croissant
  • Preheat the oven at 210C.
  • Place the tray in the oven and lightly spritz the oven chamber with a water spray. That makes them super crunchy and give a nice color.
  • Bake until golden dark. You may need to turn the tray. It should be around 20 minutes at least.

This is the result.

Garlic Chili Noodles

I tried this recipe this weekend.

150g extra firm tofu (more is ok)
5-6 pieces garlic
small piece ginger
3 sticks green onion
olive oil for frying
3 tsp dark soy sauce
150g noodles (of your choice)
1 tbsp paprika (didnt have gochugaru)
1 tbsp plant-based oyster sauce (didnt use)


  1. Mash the tofu into a crumble with a fork
  2. Finely chop the garlic, ginger, and green onions
  3. Heat up a nonstick pan to medium heat with olive oil. Add the crumbled tofu. Sauté for 3-4min
  4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
  5. Bring a pot of water to boil for the noodles
  6. Place the nonstick pan back on medium low heat. Add 2 tbsp olive oil and the garlic and ginger. Cook for about 2-3min
  7. When the water comes to a boil, cook the noodles for 1 min less to package instructions. Stir occasionally to keep them from sticking
  8. Add the paprika to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce.
  9. Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute

This is my result:

As usual, doesn’t look like the video, but it is tasty!

Meta GenAI Infra, Oracle RDMA, Cerebras, Co-packaged optics, devin, figure01, summarize youtube videos, pdf linux cli, levulinic acid

Meta GenAI infra: link. Interesting they have built two cluster one Ethernet and the other Infiniband, both without bottlenecks. I don’t understand if Gran Teton is where they install the NVIDIA GPUs? And for storage, I would expect something based on ZFS or similar. For performance, “We also optimized our network routing strategy”. And it is critical the “debuggability” for a system of this size. How quick you can detect a faulty cable, port, gpu, etc?

Oracle RDMA: This is an ethernet deployment with RDMA. The interesting part is the development DC-QCN (some ECN enhancement)

Cerebras WSE-3: Looks like outside NVIDIA and AMD, this is the only other option. I wonder how much you need to change your code to work in this setup? They say it is easier… I like the pictures about the cooling and racks.

Co-packaged optics: Interesting to see if this becomes a new “normal”. No more flapping links anybody? It is the fiber or replace the whole switch….

I have been watching several videos lately and I would like to be able to get a tool to give a quick summary of the video so I can have notes (and check if the tool is good). Some tools:, sumtubeai

video1, video2, video3, video4, video5, video6, video7, video8, video9, video10, video11

Devin and Figure01: Looks amazing and scary. I will need one robot for my dream bakery.

I wanted to “extract” some pages from different pdfs in just one file. “qpdf” looks like the tool for it.

qpdf --empty --pages first.pdf 1-2 second.pdf 1 -- combined.pdf

levulinic acid: I learnt about it from this news.

No-Knead Sourdough

This was my standard bread for several years in London. I learnt it in BreadAhead.

Day 0: Feed starter

75g water room temperature
75g rye flour
Mix all well, and let it at room temperature covered with a lid but not airtight. 24h in winter, 12h in summer

Day 1: add flour

Starter should be active. Kind of double in size. Best test, it is take a tea spoon of starter and check if it floats in a glass of water
500g strong white flour
320g water room temperature
10g salt
150g starter

  • Mix starter and water well.
  • Add liquid to the flour, mix roughly with the hand or a fork. Not over do it!
  • Wait 1h and then add salt. Push it with wet fingers
  • cover and let it rest in the fridge for 24h

Day 2: Folds

  • Take the dough out of the bridge. Wet your hand and give it a full fold (4 corners)
  • Let it rest 30 minutes
  • Another fold
  • rest 30 minutes
  • Last fold.
  • Tap the dough into a work surface and shape it. Try to get a tight dough.
  • Transfer the dough to a basket that has been cover with semolina to avoid the dough to stick to the basket.
  • Put it in the bridge for 24h

Day 3: Bake

  • Preheat oven at 250C with a tray inside.
  • Take dough out of the oven 5-10m before the oven is ready
  • Once the oven is ready, take the tray out of the oven. Use a bit of semolina.
  • Flip the dough from the basket on the tray. Score it!
  • Put the tray back in the oven.
  • Water spray the oven. Very important for creating the crust!
  • Bake at 250C for 35m aprox.

It was a good bread. I liked it and people who tried it always said good things. But never had the open spring I saw in other breads in bakeries, books and videos.