u/oneofthecapsismine

Howdy,

I had my first attempt at python coding as a learning opportunity. I thought itd be easy, but ive failed.

I ran a marathon https://tomatotiming.racetecresults.com/results.aspx?CId=16&RId=30022&EId=4

The marathon results are spread over 55 pages.

I want to use AI to create a table with all runners in a single table. I can then interrogate the data. Second phase is to include the splits as well, but we'll get to that later, maybe.

I have gemini enterprise, but aren't allowed to install any python libraries or use googlecollab (i dont think we can use collab, i should double check).

I have a personal Android phone.

Ive tried over 40 times, and the best i can get gemini to create code for is a bookmarklet that downloaded the first page (so, 50/~2725).

My attempts have been either in coding part of Google ai, gemini enterprise, gemini, or letting Google collab try to fix the code.

Is this actually a surprisingly difficult task?

Theres basic errors like incorrect spacing, defining a table with the wrong header (eg assuming it says gun time instead of net time), and then a whole host of errors that it says is caused by anti-bot protections... and a host of excuses like old version of xxxx, or, incompatible browser header, just instability, etc.

How do I get Google AI to show me how to do this without installing any software on my corporate laptop?

Howdy,

Second time jerky maker.

First time went well, with minor learning opportunities.

Second time, my darling partner purchased "sliced topside for jerky" from a different butcher, and she brought home 5x300g slices that were cut by knife, and ballpark of 13mm thick.

What I should have done was:

A) Turn it into taco; or

B) bash it out with a physical meat tenderiser.

What I've done is rolled my eyes, shrugged my shoulders and decided to crack on. They've been marinating (one garlic and herbs (soy sauce) and one pineapple teriyaki) for 10 hours now.

I think 20hours marination was too long for my first batch (bit too soy), so was planning on 18 hours this time.... but, these are about four times as thick, so im unsure how to proceed.

Option 1) marinate for 36 hours, dehydrate slower (eg circa 14 hours at 65degrees, instead of 7hours at 70degrees like my first batch)

Option 2) somehow attempt to physical bash the meat in plastic bags, despite the fact that they have been soaking in soy sauce for the last 10 hours.

Option 3) ?..?

Howdy,

About to sign up to a couple of races, including two SARRC events (despite the directing at Adelaide Mara').

I won't "save" money by joining up as a SARRC member, but thought I'd see if any of the additional perks were worth it.

Re:Prize money, i could theoretically come top three SAARC member at races, but probably not at my preferred distances, but, the other thing that interested me was Marathon Mentor Training.

I would love to go sub 2:50, and I could theoretically do that at Barossa. Doesn't mean that I will, but that I *could*.

Has anyone doing the MMT, and have any thoughts on it?

Would also happily take any advice re: their other coaching/trqining/group runs/member events.

Hey team,

Did many people take a wrong turn this year? Does anyone have the post-event apology email to share?

Thanks,

Hey Friends,

Looking to set a 5k PB this year, and trying to find the right race to do that in.

Fitzys Run is an option, but I think its on the uni loop. For those that run that often, how much slower would you say that was then, say, 5k along the beach esplanade or Adelaide Mara' 5km? I imagine around 20seconds?

Hills to Henley is an option, but I plan on doing a longer distance there.

Glenelg Classic is probably the best option, but sounds like that gets a bit crowded to be a fantastic PB option - and is a bit late in the year for my purposes.

Salisbury.run is a touch too soon.

I plan on doing Barossa Marathon.

I can't do Victor Harbour Marathon's 5k.

Besides parkrun, have I missed any 5k pb opportunities from the above list?