George? Oh well… 🤦🏻‍♂️

Does anyone in my TL have experience with diecast metal manufacturing? Even better if it's in India.

RFK Jr: "A Democratic senator claimed it's mathematically impossible to have a drug drop by 600%. I said, 'Well, if the drug was $100 and it raises to $600, that would be a 600% rise. If it drops from $600 to $100, that's a 600% savings.'" Trump: "Right"

An overhyped 'Bengali' sweet - mostly unavailable in Bengal - is that piece of scrubbing sponge in terminal crumbly decay, soaked in watery saccharine syrup, that the rest of India calls Rasgulla. The actual roshogolla is entirely different, and it is divine.

First it was Black Mirror, now it’s just Monday in Atlanta. A company called Undaunted raised nearly $1M this February to flood Atlanta with these "pack" patrols. ​They are called private security "packs" and now patrol ATL streets. These autonomous dogs are controlled by remote pilots, equipped with thermal vision, and carry sirens loud enough to stop you in your tracks. ​The policy shift happened quietly: property managers are replacing human guards with these AI-synced bots at half the cost. In one DeKalb complex, they’ve already cleared out crime and doubled occupancy. ​ ​Safety or Scifi Nightmare?

BJP seal on election commission of India (ECI) document. How many of you are buying this was a clerical error, as claimed, by the ECI?

Mohan Bhagwat says the world seems on the brink of destruction; India can help end wars.

What this is? Anyone knows?

A Google Research paper found that copy-pasting your prompt twice can lift model accuracy from 21% to 97% on certain tasks. No fine-tuning. No infrastructure changes. No added cost. The reason is structural: LLMs process left to right, so early tokens never attend to what comes later. Repetition gives every token a second pass over full context. This is one of the highest-leverage findings in applied AI prompting in months. And it requires nothing except knowing it exists. Most optimisation happens at the model layer. The prompt layer is still largely untouched.

I got to have dinner with Massimo Bottura at his incredible restaurant in Modena a couple years ago. He said something that’s stuck with me: there are only two styles of cuisine in the world, Chinese/French & Japanese/Italian. The first is all about technique and layers. The second is all about quality ingredients and simplicity.