[–] 2 points 2 days ago

It's not that simple from the manufacturers perspective.

Setting up a new fab takes years. Usually 5 or more for a grounds up build. Less for an upgrade (1-2 years or so). Lots of in-progress fabs have been sped up and we will see more supply sooner, but not soon enough.

Making less HBM and more DDR RAM doesn't make sense for $hareholders, so we are stuck with getting supply at a trickle such that the marginal cost for both is equal or it's a contract with a penalty larger than any profits

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  • [–] 5 points 3 days ago

    Simply lovely. There long names are for mounting since they are persistent w ross reboots.

    The short ones can change of there are no mounting options or more or fewer devices than before.

    PS: even the networking devices have this funky naming

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  • [–] 2 points 5 days ago (3 children)

    Most white bread sold in supermarkets is preservative full, even in Europe and Japan. It's required because the supply chain (from baking to on shelf) itself costs at least half a day or a full day depending on the setup.

    A similar bread baked at home has a shelf life of 2-3 days before it is not fluffy soft anymore. This puts a big constraint as the feedback for the next batch is literally time critical. A longer shelf life enables bulk distribution per store which reduces logistics cost and improves per unit cost

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  • [–] 0 points 6 days ago (8 children)

    So.... The bread in supermarket is high in preservative chemicals, which is why it can stay 'fresh' for days. The one from a local bakery (boulangerie or pattisere or whatever) will have a shorter shelf life since they don't have a long supply chain to manage

    There's not much evidence that the preservatives are bad or the supermarket bread is inferior, but I do miss the fresh smell and crack of the bread when I end up eating the (imo inferior) supermarket bread

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