Links for 2018-12-20

  • slides from “Distributed Log-Processing Design Workshop”, SRECon Americas 2018

    Fantastic presentation discussing the kinds of design criteria used when architecting a large-scale data processing and storage service. Interesting to see some Google terminology, e.g. “dimensioning” — ballparking the expected scalability numbers, bandwidth, qps, and limits.

    (tags: distributed-systems coding design architecture google photon logs log-storage slides srecon)

  • Zstandard: How Facebook increased compression speed – Facebook Code

    very cool; particularly the high level of support for external-dictionary compression

    (tags: facebook compression zstd zstandard dictionary-compression)

  • The Holiday Drink of 2018: Cognac Punch

    Looks tasty, albeit pricey and strong:

    London Punch House Punch By David Wondrich Ingredients: 4 Lemons 6 oz (3/4 cup) White sugar 20 oz Hennessy Privilege VSOP Cognac 6 oz Jamaican rum 1 quart (4 cups) Cold water Glass: Punch cup Garnish: Freshly grated nutmeg Directions: The day before you serve the punch, fill a quart container with water and put it in the freezer. Peel 4 lemons in long spirals and put the peels into a mason jar with 6 oz (3/4 cup) of white sugar. Seal the jar, shake it and let sit overnight. Two hours before you serve the punch, unseal the mason jar, add 6 oz (3/4) cup fresh-squeezed, strained lemon juice, reseal and shake until all the sugar has dissolved. Refrigerate. To assemble the punch, unmold the ice block and place it in a 1-gallon punch bowl. Shake the contents of the mason jar and pour it into the punch bowl unstrained, peels and all. Add 20 oz (2-and-a-half cups) Hennessy Privilege VSOP Cognac and 6 oz (3/4 cup) Jamaican rum. Stir. Add 1 quart (4 cups) cold water. Stir again and grate nutmeg on top. Using a punch ladle, drape a few ends of the spiral lemon peels over the rim of the bowl. Grate nutmeg over the top.

    (tags: punch cognac hennessy recipes rum)

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