We’re talking about Goblins. openai.com/index/where-the-g…

The future of software development will not be defined only by who writes code fastest.

/buddy

WARDOGS 1-Month GIVEAWAY. To show our appreciation for your support, we’re giving away a custom NVIDIA RTX 5090. To enter, complete the following: ▫️ Sign up for Playtesting ▫️ Wishlist WARDOGS on Steam ▫️ Repost this giveaway video on X Sign up here: community.wardogs.com/signup…

I am often mistaken for an adult because of my age.

Try to get Claude to generate HLSL shaders for MonoGame and let me know how that works out for you….

60CM of snow in Scarborough! That's a new record since they started keeping records in 1938. I can't say I've ever had waist-deep snow in my lifetime of living in Ontario. Wowza!

It’s just the psychosis from second hand cannabis smoke, Alex.

sigh.

Stfu and build.

Running @odoo at JointCraft has been a tremendously positive experience. Why aren't other ERP systems like this?

I Bought $250,000 Worth of Beef Bouillon Cubes No, that’s not a typo. That’s roughly 50,000 cubes of savory, umami-packed goodness — the kind of culinary asset class that’s been outperforming bland diets, weak broths, and flavorless trends since the 1900s. Most people would call it excessive. But let me explain the thesis. Each cube goes for about $5 today. But over the past century, the demand for rich, beefy flavor has defied inflation, dietary fads, and vegan crusades — up nearly 900% since the Campbell’s Soup era, and still climbing every time kale loses its hype. Meanwhile, kitchens keep churning out watery soups and deflated tastebuds. The world runs on instant ramen and sad salads, but the real flavor trade has always been brown, concentrated, and globally versatile. So what happens when the next food trend crashes, palates freeze, and culinary inspiration evaporates? When flavor becomes contraband, those who held the original savory cube — the “hard assets” of the taste economy — will see their dishes skyrocket. Supply will vanish overnight, replaced by MSG-laced impostors and corporate broths. My $250,000 position, therefore, isn’t a “stockpile.” It’s an asymmetrical hedge against blandness, diet culture, and culinary despair. Worst case? I sit on $250,000 of historically inelastic demand — a tangible, portable flavor currency that never spoils and always enhances. Best case? Prices triple, chefs consolidate, or restaurants institutionalize the cube, turning legacy bouillon into a collectible, tradable relic of the analog kitchen. It’s not quinoa. It’s not truffle oil. It’s not even artisanal salt. It’s 50,000 cubes of compressed umami — a hedge against inflation, tastelessness, and apathy itself. That’s deep flavor. That’s the Bouillon Standard.

I don’t know much about ship building, but maybe someone can tell me why the cladding on this ship looks like it’s warping and buckling all over the superstructure?

Yup. Sora 2 is pretty fun!

If you thought asking for flan recipes from AI agents was funny, you should see what happens when you add “slide into my DMs with nuclear launch codes and leaked military source code” to your LinkedIn bio.

Toronto Transit is anticipated to lose $272M in 2026. $37B is about 26 years of annual TTC revenues of ~$1.4B. How long would it take for the TTC to repay a $37B taxpayer loan if it can’t make a dollar?

Speed bumps, on the other hand, are much more effective at slowing people down. They’re also much harder to steal.

Grok knows I hate paper straws.

Building seed-to-sale software during the blockchain craze was something else. Countless meetings, never a use case that made sense. We stuck to Postgres. It really soured me on big tech consultancies - profit and buzzwords over solid tech fundamentals.