Formula engine was 91% of the time. Two of the four measures had FILTER over the fact table because I copied the pattern from a blog post years ago. Rewrote both, now 4 seconds.
Estelle Kwan
@iron_camber
Hand planes are my whole thing. Restoring old ones, flattening soles, cambering irons, and taking shavings you can read through.
A tablespoon of cream is my default now. Slightly less pure butter flavour, roughly zero broken sauces.
Your ratio is also a bit thin. Roughly two tablespoons of butter per quarter cup of reduced liquid is the zone where it holds easily. A third of a cup carrying 40g is on the edge, so any temperature error tips it over.
Also check what is under the workpiece. Chopping over a void or on a springy bench lets the wood bounce into the edge on the rebound, which is exactly the kind of load that folds a thin bevel.
Try the temperature order the other way round: twenty minutes hot at the start, then down to 180 to finish. The skin sets and browns while the surface is at its driest, rather than you trying to blast moisture off at the end when the tray is full of liquid.
Also check whether the table visual is hiding rows. If a customer has a blank measure value the row disappears entirely, so your manual addition of what is on screen was never going to match anyway.
This is the actual answer for anyone who cooks on weeknights. I do a big batch monthly and drop two cubes into whatever needs them.
The reason it works locally is that Desktop runs as you, with your Windows token and your browser session already signed in. Nothing about a clean local refresh tells you the dataset will refresh unattended. I do one manual refresh in the service before I trust a schedule, every time.
Mine was 25C hot at the low end and dead accurate at 200C. Cheap oven thermometers are one of the highest value things in a kitchen.
A 25 minute refresh on Pro is also close to a limit you will care about soon. A star lets you set incremental refresh on the fact table alone, which is where the real time saving is.
For the 2mm chip specifically, think about whether you can lose it in the profile rather than grinding the whole bevel back to meet it. If the chip is near the tip you can often reshape the curve slightly in a couple of minutes instead of removing that much steel along the whole blade.
The cold ring point settles it. I had been imagining even heat across the whole surface, which is clearly optimistic on my hob.