November 5, 2025 at 11:34 am
Several times now, I've seen a post asking for a solution. I've replied, and posted comprehensive code for the solution, and the post does not add to the thread, but i don't get any error like post too long, or anything.
I've tried putting the code in code blocks, and just plain pasting it inline.
in a specific example today, i tried to paste some code related to splitting data into multi row data with Jeff Moden's Tally, from code i saved from March 2009!
besides my description and pre-amble, what i pasted into a code block was 132 lines, and 5,951 characters.
I used to post prolifically here, and find myself with more free time lately, so i was trying to contribute a bit.
What am i missing? is there a new technique we have to use to post larger scripts?
Lowell
November 5, 2025 at 11:38 am
Something has changed in the last week or so. For months, I have not been receiving any notifications of new topics or replies to my posts, but a few days ago, the notifications started arriving again.
November 5, 2025 at 11:43 am
Edit: this posted with a code block, so i think the issue is size related.
yes I've seen the same, effectively, notifications restart again recently, after a long hiatus of just receiving newsletters, but not forum i think i am bumping up against a max post size, that years ago did not exist. i thought it was things like powershell scripts not allowed, or left square brackets in code being considered markdown, but i don't see a direct correlation so far to what i post
for example, i am trying a code block with just select @@version as [VersionInfo] below. if it fails, i will repost as Second Attempt.
select @@version as [VersionInfo]
Lowell
November 5, 2025 at 12:46 pm
I'm going to attempt to post a 64-line script I first posted as a response in a thread months ago, as a SQL code block.
DROP TABLE IF EXISTS #product;
DROP TABLE IF EXISTS #VendorRank;
--Product table and data
CREATE TABLE #Product
(
ProductID INT
, ProductSKU INT
, VendorID INT
);
INSERT #Product
(
ProductID
, ProductSKU
, VendorID
)
VALUES
(10, 100, 1)
, (11, 100, 2)
, (12, 100, 3)
, (13, 200, 3)
, (14, 300, 1)
, (15, 400, 1)
, (16, 400, 2)
, (17, 400, 3)
, (18, 500, 1)
, (19, 500, 3);
--Vendor rank table and data
CREATE TABLE #VendorRank
(
VendorID INT
, AssignedRank INT
);
INSERT #VendorRank
(
VendorID
, AssignedRank
)
VALUES
(2, 1)
, (1, 2)
, (3, 3);
--Get ranked results
WITH ranked
AS (SELECT p.ProductID
, p.ProductSKU
, p.VendorID
, vr.AssignedRank
, rn = ROW_NUMBER() OVER (PARTITION BY p.ProductSKU ORDER BY vr.AssignedRank)
FROM #Product p
JOIN #VendorRank vr
ON vr.VendorID = p.VendorID)
SELECT r.ProductID
, r.ProductSKU
, r.VendorID
, r.AssignedRank
, r.rn
FROM ranked r
WHERE r.rn = 1
ORDER BY r.ProductSKU;
November 5, 2025 at 12:56 pm
attempting to paste 3799 chars into a code block
DECLARE @MyExample TABLE (ID int identity(1,1),MyRecipe varchar(max),OtherColumns varchar(30) )
INSERT INTO @MyExample
SELECT '***DUST MASK MUST BE WORN***
ENSURE THE PRODUCT CODE AND BATCH INFORMATION ON ROUTE CARD IS CORRECT AGAINST THE PICK SHEET & LABEL
PROCESS STEPS
1.ADD TO THE STEEL BIN
910373 PUMPKIN SEEDS
910375 LINSEED
910731 SUNFLOWER SEEDS
910086 JUMBO OATS
910073 COARSE BRAN
911183 JS NEW MULTISEED IMPROVER
910109 WHOLEMEAL RYE FLOUR
910074 VITAL WHEAT GLUTEN
910362 SALT
260200 FERMDOR
910333 CASTER SUGAR
910118 BISCUIT FLOUR
2. ADD LAST TO BIN 910371 BURNT SUGAR','Some Comments'
UNION ALL
SELECT 'Directions
Combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. Center half of the mushrooms and onion on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with half of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Line a baking sheet with Reynolds Wrap® Aluminum Foil. Mix the beef, Worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. Shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. Place 1 tablespoon of the blue cheese onto the center of each of four of the patties. Top with the remaining four patties; pinch edges to seal.
Transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees F) and vegetables are tender. Toast cut sides of hamburger buns during the last minute of grilling.
Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
Serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired.','Second recipe'
UNION ALL
SELECT 'Ingredients
Queso Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Chihuahua or Monterey jack cheese, coarsely grated
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
Green Chile Relish:
1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thinly sliced
1 serrano chile, roasted, peeled, seeded and thinly sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
Pickled Red Onions:
1 1/2 cups red wine vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
Burgers:
1 tablespoon canola oil
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 hamburger buns, split and lightly toasted
12 blue or yellow corn tortilla chips, coarsely crushed
Directions
Watch how to make this recipe
For the queso sauce:
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
For the relish:
Combine all ingredients in a bowl and season with salt and pepper, to taste.
For the pickled red onions:
Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
For the burgers:
Heat a griddle or large saute
Lowell
November 5, 2025 at 12:57 pm
attempting to post 4120 chars into a code block
DECLARE @MyExample TABLE (ID int identity(1,1),MyRecipe varchar(max),OtherColumns varchar(30) )
INSERT INTO @MyExample
SELECT '***DUST MASK MUST BE WORN***
ENSURE THE PRODUCT CODE AND BATCH INFORMATION ON ROUTE CARD IS CORRECT AGAINST THE PICK SHEET & LABEL
PROCESS STEPS
1.ADD TO THE STEEL BIN
910373 PUMPKIN SEEDS
910375 LINSEED
910731 SUNFLOWER SEEDS
910086 JUMBO OATS
910073 COARSE BRAN
911183 JS NEW MULTISEED IMPROVER
910109 WHOLEMEAL RYE FLOUR
910074 VITAL WHEAT GLUTEN
910362 SALT
260200 FERMDOR
910333 CASTER SUGAR
910118 BISCUIT FLOUR
2. ADD LAST TO BIN 910371 BURNT SUGAR','Some Comments'
UNION ALL
SELECT 'Directions
Combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. Center half of the mushrooms and onion on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with half of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Line a baking sheet with Reynolds Wrap® Aluminum Foil. Mix the beef, Worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. Shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. Place 1 tablespoon of the blue cheese onto the center of each of four of the patties. Top with the remaining four patties; pinch edges to seal.
Transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees F) and vegetables are tender. Toast cut sides of hamburger buns during the last minute of grilling.
Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
Serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired.','Second recipe'
UNION ALL
SELECT 'Ingredients
Queso Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Chihuahua or Monterey jack cheese, coarsely grated
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
Green Chile Relish:
1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thinly sliced
1 serrano chile, roasted, peeled, seeded and thinly sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
Pickled Red Onions:
1 1/2 cups red wine vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
Burgers:
1 tablespoon canola oil
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 hamburger buns, split and lightly toasted
12 blue or yellow corn tortilla chips, coarsely crushed
Directions
Watch how to make this recipe
For the queso sauce:
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
For the relish:
Combine all ingredients in a bowl and season with salt and pepper, to taste.
For the pickled red onions:
Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
For the burgers:
Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
Lowell
November 5, 2025 at 1:02 pm
ok i found that my code had two urls in it, as i like to document attributes/references to the forum or the source i got the code from.
i pasted just a snippet of maybe 200 chars, and it was culled /dropped/silently deleted, probably as a spam post protection.
Lowell
Viewing 7 posts - 1 through 7 (of 7 total)
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