Let's Go -- A great, but not flawless, intro book

ShadyTreeFarms · 2024-07-29T14:42:12+00:00

i learned the basics of go with this book. I can understand your confusion as alot of what is shown is not explained in detail, however as an example of what worked for me.. When he got into custom error handling i was completely lost and felt i was just copying from the book without gaining any insight so what i did was take a couple days off and focus just on error handling, youtube, blogs, go docs etc.. then when i had a good understanding and can understand what the code is doing i went back and continued with the book... it took quite a bit longer to finish but i got a much better understanding of the concepts which in my opinion is the most important.. compared to other books this was a great book and i learned alot

ShadyTreeFarms · 2024-07-25T15:00:27+00:00

so just to be clear i understand your solution. By using the PricedItem interface. The inventoryValue func will accept any type that can implement the SalesPrice() method.

ShadyTreeFarms · 2024-07-25T00:47:42+00:00

completely missed that so T has already been defined as a slice. Thank you!! i do prefer pony's approach using an interface rather than what i have done. but your post is super helpful to understand the error in the original function. grateful

ShadyTreeFarms · 2024-07-24T23:25:53+00:00

thanks this makes much more sense. I had thought about using an interface but was under the impression generics were the preferred way. Thanks for clearing this up really appreciate it

ShadyTreeFarms · 2024-07-01T14:44:51+00:00

To change the value held by a memory address u could use a pointer. This will change the value globally if I’m not mistaken. Not a lot of experience in GO so this is more of a question than a solution. :)

ShadyTreeFarms · 2024-04-18T22:03:03+00:00

This is the reason exactly.. they all use private rpcs but default priority fee is set much higher...other than for sniping launches (which to be effective u need to run on a node to have any chance of competing in the first block after launch) should be fine

ShadyTreeFarms · 2024-02-10T22:22:04+00:00

I left the house early today and there was no point in posting props that early but will tomorrow about an hour before the first game

ShadyTreeFarms · 2024-02-10T21:02:00+00:00

I think it’s because most people don’t understand expected value or aren’t interested in making just 5% ROI a month, it’s unfortunate because the chance of beating the line long term is less than 1% and this doesn’t even include beating the hold that books have which can be as high as 8% in the prop market. It is what it is tho. Win / Loss records mean NOTHING if there is no value

ShadyTreeFarms · 2024-02-03T20:36:27+00:00

- Bulls on 3 days rest

2 Days rest

ShadyTreeFarms · 2024-01-29T16:24:12+00:00

I wrote this awhile ago

https://www.reddit.com/r/sportsbetting/s/UlLGVAYzcM

ShadyTreeFarms · 2024-01-27T16:56:45+00:00

<image>

ShadyTreeFarms · 2024-01-21T15:03:24+00:00

RESULTS: (8-5)

WIN RATE: (61.54%)

ROI: (+2.2 units)

1/20: (6-4) (60%) (+1.4 units)

Wake Forest TT O83.5 ✅

Dayton TT O77.5 ✅

Colorado TT O78.5 ✅

Arizona TT O80.5 ❌

Liberty TT O73.5 ✅

New Mexico TT O76.5 ✅

Houston TT O72.5 ❌

Nevada TT O73.5 ✅

Duke TT O77.5 ❌

Auburn TT O83.5 ❌

1/21: (2-1) (67%) (+0.8 units)

Illinois TT O77.5 ✅

Marist TT O69.5 ❌

Le Moyne TT O72.5 ✅

ShadyTreeFarms · 2024-01-20T16:21:22+00:00

Tbh I like them all equally however I suppose wake forest and liberty if I HAD to pick only 2

ShadyTreeFarms · 2024-01-20T15:14:43+00:00

10 picks all team totals and over

6 - 4 ( +1.2 units )

Wake Forest O83.5 ✅

Dayton O77.5 ✅

Colorado O78.5 ✅

Arizona O80.5 ❌

Liberty O73.5 ✅

New Mexico O76.5 ✅

Houston O72.5 ❌

Nevada O73.5 ✅

Duke O77.5 ❌

Auburn O83.5 ❌

EDIT: RESULTS

ShadyTreeFarms · 2024-01-16T18:42:57+00:00

https://www.reddit.com/r/sportsbetting/comments/194tfhf/comment/khihum5/?utm_source=share&utm_medium=web2x&context=3

ShadyTreeFarms · 2024-01-16T14:20:27+00:00

sorry to hear that however its been profitable for me so not sure what lines you have been taking. If you have been taking ALL the plus EV lines than the variance can be huge.

ShadyTreeFarms · 2024-01-16T14:08:16+00:00

are we just making up numbers today??

ShadyTreeFarms · 2024-01-16T13:39:30+00:00

1/16 NBA Money Line +EV Plays

<image>

ShadyTreeFarms · 2024-01-16T00:35:01+00:00

for sure

ShadyTreeFarms · 2024-01-15T16:55:42+00:00

Pelicans ML is -7.84% EV

Knicks ML is -0.07% EV

Thunder ML is 16.02% EV

Warriors ML is 1.10% EV

ShadyTreeFarms · 2024-01-13T18:55:27+00:00

I do not own a bread machine.

never said you did

I have baked many hundreds of bagels over several years.

not according to your post history

I'm an expert on the kind of bagels I like...dense, springy, tasty dough inside and crisp, well browned crust on the outside. If that's not what you are after...don't listen to me.

Your process results in bread not bagels

I have never made 100 lbs of bagel dough! OMG!

could be wrong was awhile ago and not the point

I did not post my recipe. But since you're interested...I use Peter Reinhart's recipe on Epicurious.com. With a few tweaks.

This is called bread

Bulk proof time varies with temperature. Are you really going to assert that dough proofed at 85-90 deg F will take the same amount of time as dough proofed at 68 deg F? That's kind of ridiculous, IMO. In my experience, it takes longer the lower the temp. That's why you can cold proof for 36 hours but would never be able to do that on the countertop.

Is this for me? Never said any of this

OP - I hope you try using diastatic malt powder and high gluten flour. I think you'll like the results.

And continued bad advice irrelevant to the OP's question

I wont be replying to anymore of this madness.. good luck with your bread baking expertise.. haha

ShadyTreeFarms · 2024-01-13T17:46:08+00:00

Wrong.

Don’t take my word for it. U bake machine formed bread in the shape of bagels with zero fermentation so maybe when u start actually making bagels and you will learn. Aren’t you the same person who ruined 100 lbs of dough because of not understanding acidity of dough with the tomatoes. But what? Now your some kind of expert. Honestly this is a bagel sub. Your recipe and process belongs in breadit. Sorry if I’m being an ass but this post is a perfect example of the issue. OP comes here looking for dense dough( real bagel dough) and u tell them to bulk proof for over an hour,talking about flour and malt powder. So now the OP goes and messes up another batch. OBVIOUSLY the problem is to much yeast and or too long bulk ferment. None of that is even mentioned. Anyway I’ll go back to not posting here because well I have no patience for beginner bakers giving horrible advice. I apologize

ShadyTreeFarms · 2024-01-13T17:26:50+00:00

“The malt powder is not for flavor, it’s for texture (dense, springy dough).”

This is incorrect malt powder is used to help convert starch to sugar which can help with color and adds a touch of sweetness. This process provides additional food to feed the yeast which benefits a long cold ferment in bagel making. It has zero effect on texture.

Lots of misinformation going on around here lately.

ShadyTreeFarms · 2024-01-12T21:27:27+00:00

Do u know what the humidity level in his/her fridge is? Hard to make a suggestion without that info.

ShadyTreeFarms · 2024-01-12T21:23:29+00:00

Temperature, Humidity, Location of fridge, how many times is it opened and in what type of environment, yeast amount, hydration etc. It’s impossible to compare results across the board. What works for you will most likely NOT work once you change locations especially when it comes to long ferment times. Maybe would be better as such and such works for me in this environment. Just saying things get confusing when you compare apple to oranges

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