Meme by Ciro Santilli 40 Updated 2025-07-16
The best way to learn about them as of 2020 is to Google into Know Your Meme.
They appear to piece together data from various sources. This is the most complete historical domain -> IP database we have so far. They don't have hugely more data than viewdns.info, but many times do offer something new. It feels like the key difference is that their data goes further back in the critical time period a bit.
TODO do they have historical reverse IP? The fact that they don't seem to have it suggests that they are just making historical reverse IP requests to a third party via some API?
E.g. searching thefilmcentre.com under historical data at securitytrails.com/domain/thefilmcentre.com/history/al gives the correct IP 62.22.60.55.
But searching the IP 62.22.60.55 is empty and there's no historical data option?
Account creation blacklists common email providers such as gmail to force users to use a "corporate" email address. But using random domains like ciro@cirosantilli.com works fine.
Their data seems to date back to 2008 for our searches.
It takes as input three vectors, and outputs one real number, the volume. And it is linear on each vector. This perfectly satisfied the definition of a tensor of order (3,0).
Given a basis and a function that return the volume of a parallelepiped given by three vectors , .
Borlotti beans by Ciro Santilli 40 Updated 2025-07-16
This looks a lot like the beans that Brazilians venerate and can be easily found in the United Kingdom as of 2020.
The more exact type seems to be pinto bean, but this is close enough.
2021-03: same but 2.5 teaspons, seems to be the right ammount.
2021-02-10: attempt 3: 500g 1 hour 30 minutes no pressure, uncontrolled water. Salt with one chorizo: put 3 teaspoons, it was a bit too much, going to do 2 next time and see.
2020-12-14: attempt 3: 250g of beans, 1.5l of water, 30 minutes pressure.
2020-11-30: attempt 2: 275ml of dry beans, about 50% of 500g bag, putting 1650 ml (6x) of water on pressure cooker Still had to throw out some water.
Density dry raw: 216 g/250 ml = 432 g / 500 ml = 500 g / 580 ml = 864 g/L
500 g dry expands to in water after 12 hours: 1200 ml
Therefore 500 g dry = 864 / 2 L = 432 ml expands about 3x.
Therefore, to the maximum 2.5L of the cooker with 8x dry volume water from this recipe I can use:
2500 = volume expanded bean + volume water = 3 volume dry bean + 8 volume dry bean = 11 volume dry bean
and so:
volume dry bean = 2500/11 = 227ml
which is about 227 / 580 = 40% of the 500 g bag.
After first try, I found that 8x volume of water is way, way too much. Going to try 6x next time.
PageRank by Ciro Santilli 40 Updated 2025-07-16
When Ciro finally understood that this is a play on Larry Page's name (of course it is, typical programmer/academic humor stuff), his mind blew.
The Sims by Ciro Santilli 40 Updated 2025-07-16
A young Ciro Santilli really liked this game, the way it makes you feel.

Pinned article: Introduction to the OurBigBook Project

Welcome to the OurBigBook Project! Our goal is to create the perfect publishing platform for STEM subjects, and get university-level students to write the best free STEM tutorials ever.
Everyone is welcome to create an account and play with the site: ourbigbook.com/go/register. We belive that students themselves can write amazing tutorials, but teachers are welcome too. You can write about anything you want, it doesn't have to be STEM or even educational. Silly test content is very welcome and you won't be penalized in any way. Just keep it legal!
We have two killer features:
  1. topics: topics group articles by different users with the same title, e.g. here is the topic for the "Fundamental Theorem of Calculus" ourbigbook.com/go/topic/fundamental-theorem-of-calculus
    Articles of different users are sorted by upvote within each article page. This feature is a bit like:
    • a Wikipedia where each user can have their own version of each article
    • a Q&A website like Stack Overflow, where multiple people can give their views on a given topic, and the best ones are sorted by upvote. Except you don't need to wait for someone to ask first, and any topic goes, no matter how narrow or broad
    This feature makes it possible for readers to find better explanations of any topic created by other writers. And it allows writers to create an explanation in a place that readers might actually find it.
    Figure 1.
    Screenshot of the "Derivative" topic page
    . View it live at: ourbigbook.com/go/topic/derivative
  2. local editing: you can store all your personal knowledge base content locally in a plaintext markup format that can be edited locally and published either:
    This way you can be sure that even if OurBigBook.com were to go down one day (which we have no plans to do as it is quite cheap to host!), your content will still be perfectly readable as a static site.
    Figure 2.
    You can publish local OurBigBook lightweight markup files to either https://OurBigBook.com or as a static website
    .
    Figure 3.
    Visual Studio Code extension installation
    .
    Figure 4.
    Visual Studio Code extension tree navigation
    .
    Figure 5.
    Web editor
    . You can also edit articles on the Web editor without installing anything locally.
    Video 3.
    Edit locally and publish demo
    . Source. This shows editing OurBigBook Markup and publishing it using the Visual Studio Code extension.
    Video 4.
    OurBigBook Visual Studio Code extension editing and navigation demo
    . Source.
  3. https://raw.githubusercontent.com/ourbigbook/ourbigbook-media/master/feature/x/hilbert-space-arrow.png
  4. Infinitely deep tables of contents:
    Figure 6.
    Dynamic article tree with infinitely deep table of contents
    .
    Descendant pages can also show up as toplevel e.g.: ourbigbook.com/cirosantilli/chordate-subclade
All our software is open source and hosted at: github.com/ourbigbook/ourbigbook
Further documentation can be found at: docs.ourbigbook.com
Feel free to reach our to us for any help or suggestions: docs.ourbigbook.com/#contact