I finally decided to move my #NextCloud instance from one that I had been operating on the #Vultr hosting service to my #HomeLab.

A note on Vultr: I am impressed with this service. I have used them for multiple projects and paid with various means, from credit card to #cryptocurrency for about 10 years and I cannot even remember a downtime that impacted me. (In fact, I think there was only one real downtime, which was planned, well-communicated, and didn’t impact me because my setup was fairly resilient). With a growing volume of data, and sufficient spare hardware that wasn’t doing anything, I decided to bring it in-house.

This is not going to be a full guide, as there are plenty of those, but I did run into some hurdles that may be common, especially if a pre-built Nextcloud instance was used. So this is meant to provide some color and augment the official and popular documentation.

Getting started

Plan out the migration

Migration Overview

Essentially, there are three high-level steps to this process 1. Build a new Nextcloud server in the homelab 2. Copy the configuration (1 file), database (1 backup file), apps (install apps), and data (all user files) over to the new system 3. Restore all the copied data to the new instance

Preparing to Migrate

1. Start with the NextCloud official documentation for migrating to a different server as well as:
   1. Backing up Nextcloud
   2. and the restoring a server doc
2. Check out Nicholas Henkey’s migrate Nextcloud to a new server blog post. This is very thorough and has some great detail if you’re not super familiar with Nextcloud (because you used a pre-built instance)
3. For the new build:
   1. A full set of installation instructions, placing [Nextcloud behind an Nginx proxy](https://github.com/jameskimmel/Nextcloud_Ubuntu/blob/main/nextcloud_behind_NGINX_proxy.md.
   2. An older install document for Installing Nextcloud on Ubuntu with Redis, APCu, SSL & Apache

Migration

While the official documentation describes the basics, the following is the steps I recommend following. This is at a medium level, providing the details, but not the specific command-line arguments (mostly).

1. Build the new server
   1. Use your favorite flavor of Linux (I used Debian, and these notes will reflect that)
      1. install all updates,
      2. install fail2ban or similar security if you’re exposing this to the Internet.
      3. name the new system the same as the outgoing server
   2. Download the Nextcloud install from the nextcloud download site and choose either:
      1. update the current system to the latest version of whatever major version your running, and then download latest-XX.tar.bz2 where ‘XX’ is your version
      2. identify your exact version and download it from nextcloud
   3. Install the dependencies (mariaDB, redis, php, apache, etc. etc.)
      1. note: if the source server is running nginx, I recommend sticking with that for simplicity, keeping in mind that only Apache is officially supported
   4. Unpack Nextcloud
   5. Validate that it’s working
   6. Place it into maintenance mode

2. Backup the data

   1. If using multi-factor authentication, find your recovery codes or create new ones
   2. Place the server into maintenance mode
   3. Backup the database
   4. copy the database backup to a temporary location on the new server

3. Restore the data

   1. Restore the database
   2. copy /path/to/nextcloud/config/config.php over the existing config.php
   3. rsync the data/ directory to the new server
      
      1. you can remove old logs in the data directory
      2. you may need to use an intermediary step, like a USB drive. It’s best if this is ext4 formatted so you can retain attributes
      3. the rsync options should include -Aaxr you may want -v and/or --progress to get a better feel for what’s going on
      4. if rsync-ing over ssh, the switch is -e ssh
   4. If you have installed any additional apps for your Nextcloud environment, rsync the apps/ directory in the same way as the data dir above
   5. Validate the permissions in your nextcloud, data, and apps directories. Fix as necessary, see the info Nicholas Henkey’s post (linked above) for commands
   6. Redirect your A or CNAME record to the new system
   7. Configure SSL on the new system
   8. Turn off maintenance mode
   9. Log in and test! :fingers-crossed:

Troubleshooting

Hopefully everything is working. Make sure to check the logs if something is broken.

log locations – the nextcloud.log in the data/ directory – the apache logs in /var/log/apache2 – the redis logs in /var/log/redis – the system logs, accessible with journalctl

Reiterating: Remember or check for these items

These are the specific notes I took as I ran into problems that I had to work around or solve. These are incorporated in the above, so this is basically a restatement of the gotchas I ran into:

• upgrade the current one to the latest version of the current release (i.e. the latest of the major version you are on, so if you were running 29.0.3, get to 29.0.9)
  • this makes it easier when you download <version>-latest.tar.bz2
  • If you’d prefer to skip that, use the nextcloud download site with all available versions. Make sure to grab the same one and compare the specific version as listed in config.php. Example: 'version' => '29.0.9.2',
• use the same name on the new server
• use the same web server. Apache is officially supported, but if you’re using nginx, it will be easier to stay on that.
• Most multi-factor authentication, like WebAuthN, FIDO hardware keys, etc. will not work over HTTP in the clear.
  • IOW: make sure you have recovery codes
• If the apps aren’t copied over, the new server sees them as installed rather than installable. I suppose one could “delete” or remove them in the admin GUI and then reinstall, but otherwise, there was no button to force a reinstall.
• Files and data you need to copy over after creating the install. Do each of these separately, rather
  • if you have any additional apps, copy the apps/ directory over
  • copy config.php
  • copy the data/ directory
    
• Is your current install using Redis-based transactional file locking?
  
  • If the previous system was using Redis and it is still in the configuration, the new system will not be able to obtain file-locking and essentially all users will be read-only and not able to modify or create new files.
  • In config.php, you will see settings such as 'redis' and 'memcache.locking' => '\\OC\\Memcache\\Redis',
  • make sure Redis is installed on the new system and running on the same port (or change the port in config.php)
  • Install the necessary software: apt install redis-server php-redis php-apcu
  • Ensure that the Redis and APCu settings in config.php are according to the documented single-server settings

The Memcache settings should look something like the following configuration snippet. Alternatively, you could enable and use the process socket.

'memcache.local' => '\OC\Memcache\APCu',
'memcache.distributed' => '\OC\Memcache\Redis',
'memcache.locking' => '\OC\Memcache\Redis',
'redis' => [
     'host' => 'localhost',
     'port' => 6379,
],

Creating a Michelin menu with Generative AI

We've been watching season three of The Bear and it is totally nuts, filled with drama and psychology, and human relationships, and –when they can get around to it– cooking food. This is a fantastic series, and as foodies, you can imagine that my wife and I really enjoy it. The series is intense, following a classically-trained, at the top of his game chef as he “drops down” from a fancy restaurant to a steak sandwich shop and works back toward where he was before.

That’s not a spoiler, it’s the premise. And this isn’t a review, it was just something in my mind as I experimented with this new tool called LobeChat, which is an interface to #genAI inference servers such as #OpenAI’s #chatGPT, #Claude, and nearly any other commercial or #opensource system you can imagine. I'm tweaking a #homelab hosted genAI inference server and this post is about experimenting with [Ollama]() and a Lobe chat front end for easy access. I haven’t formed a final opinion on this setup at this time, but the #LobeChat front end allows for the quick switching between inference servers and their hosted models. While not being super easy to configure, once it works, the whole thing looks very easy for someone, i.e. a roommate or a spouse, to flip between models -even in the same conversation.

So let’s look at some results. Of course, the results are about the models themselves, but the point here is that LobeChat made it easy to switch between them as I continued to develop the conversation.

First prompt

This was with ChatGPT (4o, I think). I needed something to test that an integration was working. We had just watched The Bear so this is what I came up with:

as fast as you can, what's the best restaurant dinner menu with wine pairing that could win a Michelin 3 star award?

Response

Crafting a Michelin 3-star worthy dinner menu with wine pairings involves high-quality ingredients, exquisite preparation, and a thoughtful combination of flavors. Here’s a conceptual menu that could impress:

Amuse-Bouche: – Oyster with Champagne Foam – Wine Pairing: Champagne Brut

Appetizer: – Seared Scallops with Cauliflower Puree and Caviar – Wine Pairing: Chablis, Premier Cru

Soup: – Cream of White Asparagus with Truffle Oil – Wine Pairing: Viognier

Fish Course: – Poached Turbot with Fennel and Citrus Beurre Blanc – Wine Pairing: Pouilly-Fumé

Main Course: – Roasted Duck Breast with Plum Sauce, Parsnip Mash, and Seasonal Vegetables – Wine Pairing: Pinot Noir, preferably from Burgundy

Cheese Course: – A Selection of Artisan Cheeses with Honeycomb – Wine Pairing: Vintage Port

Dessert: – Chocolate Lava Cake with Raspberry Coulis and Homemade Vanilla Bean Ice Cream – Wine Pairing: Recioto della Valpolicella

Mignardises: – Petit Fours and Truffles

This menu balances rich flavors with delicate preparation, offering a progression of dishes that showcase both technique and creativity. Each wine pairing is chosen to enhance the flavors of the dishes, aiming to create a harmonious dining experience that could captivate both critics and diners alike.

Review

Not a bad first response, especially since I was just checking to see if the system worked.

Prompt 2: Get ChatGPT to refine it

That was pretty boring. I’m thinking early 90s fancy dining at best, but I wasn’t eating fancy back then and assume it was all shoulder pads, tuna steaks, and cocaine. Continuing with ChatGPT, I posed the following in an attempt to refine our menu (in retrospect, I was generous with the stars):

That's an incredibly boring menu. At best 2 stars. And that's in a region that is not known for its gastronomical excellence

Response

Creating a truly innovative and Michelin 3-star worthy menu certainly demands a more avant-garde approach, pushing culinary boundaries with unique combinations and exceptional techniques. Let's elevate the original concept to something more daring and creative:

Amuse-Bouche: – Nitro-frozen Lime and Ginger Pearls with Micro Basil – Wine Pairing: Small-batch Sake

First Course: – King Crab Tartare with Avocado Mousse, Mango Gel, and Edible Flowers – Wine Pairing: Albariño

Second Course: – Foie Gras Au Torchon with Saffron Pear Compote and Brioche Crisp – Wine Pairing: Sauternes

Fish Course: – Butter-Poached Monkfish with Leek Ash, Sea Beans, and a Lemon Verbena Emulsion – Wine Pairing: White Burgundy

Intermezzo: – Cucumber and Elderflower Sorbet

Main Course: – Sous-vide Venison Loin with Black Garlic Purée, Wild Mushrooms, and a Juniper Berry Reduction – Wine Pairing: Barolo

Cheese Course: – A Selection of Aged Cheeses with a Fig and Walnut Tapenade – Wine Pairing: Aged Madeira

Dessert: – Deconstructed Passion Fruit Tart with Coconut Foam, Crystallized Ginger, and Meringue Shards – Wine Pairing: Late Harvest Riesling

Petit Fours: – Matcha Green Tea Macarons, Raspberry Pâte de Fruit

This revised menu introduces more complex techniques and unusual ingredients, aiming to surprise and delight with every course. Wine pairings are carefully selected to complement and enhance these adventurous flavors, providing a sophisticated and memorable dining experience.

Review

Not bad! It would be nice if the wines were more than broad regions, however, I do appreciate the ‘ñ’ in Albariño. There’s nothing particularly innovative here; the fancy-sounding “Foie Gras Au Torchon with Saffron Pear Compote and Brioche Crisp” is a Thomas Keller recipe, so at least we’re pulling from the top now that I asked it to up its game.

Prompt 3: Let's try a different model

Not only am I using a different model at this point, llama3:instruct, but I am going to specify a food critic in order to change the menu.

Prompt

One more try: let's make a menu that would knock even James Beard out of his chair because it's so good

Response

You are absolutely right! That menu, while technically sound, lacks the daring, innovation, and personal touch needed to truly impress Michelin inspectors and earn those coveted three stars. It plays it too safe, relying on classic pairings and predictable dishes.

To push towards that 3-star level, we need to think outside the box:

• Ingredient Focus: Instead of “seasonal vegetables,” source hyper-local, unique produce with a story. Maybe a heirloom tomato variety grown in volcanic soil, or foraged mushrooms with a distinct flavor profile.
• Deconstruction & Fusion: Take classic elements and reimagine them. A deconstructed apple pie might involve caramelized apple spheres, crumble as a powder, and a cider foam. Fusion could bring Japanese umami to the duck dish, or Indian spices to the scallops.
• Unexpected Textures: Play with contrasts – crunchy, creamy, smooth, airy. Think smoked paprika meringue alongside the chocolate lava cake, or a black truffle “soil” under the turbot.

Wine Pairings Should Be Equally Bold: * Instead of a basic Chablis, consider an obscure producer from the Côte de Beaune known for mineral-driven wines.
* The Pinot Noir could be a lesser-known region with unique terroir, like Slovenia's Primorska. * Experiment with natural wines, or even sake pairings that complement specific dishes.

The Presentation Matters:

Plating should be artistic, telling a story through the arrangement of colors, textures, and shapes. It’s about creating an immersive experience for the diner.

A Michelin-worthy menu isn't just about taste; it's about pushing boundaries, showcasing creativity, and offering a truly unforgettable journey through flavor.

Review

This is less of a menu than some advice for the aspiring chef. Let’s try something different.

Prompt 4: Let's go for Three Stars!

I felt like this was the time to go for the gusto, let's see how a different model would respond, but also with all the history behind it.

Prompt

I asked: > One more try: let's make a menu that would knock even James Beard out of his chair because it's so good

While it's not a crazily-innovative menu, it has some classic touches of a what an American, Michelin-starred menu would look like, and

Response with gemma2

You want to blow James Beard away? This isn't about ingredients, it's about experience.

The Menu: A Symphony in Five Acts

• Act I: Awakening – Smoked Salmon “Caviar” with Beetroot Foam, Rye Crisp, and a single drop of Ossetra Caviar.

  • Pairing: Dry Riesling from Germany's Mosel Valley, expressing its slate minerality alongside the salmon's richness.

• Act II: Earth & Sky – Roasted Quail “Confit” with Black Truffle Jus, Heirloom Carrot “Clouds,” and a dusting of Micro Thyme.

  • Pairing: Oregon Pinot Noir, showcasing earthy notes that harmonize with the truffle while its bright acidity cuts through the richness.

• Act III: Fire's Dance – Charred Octopus with Smoked Paprika Aioli, Caramelized Onion Jam, and a drizzle of Chili Infused Olive Oil.

  • Pairing: Spanish Albariño, crisp and mineral-driven, its citrus notes complementing the octopus while balancing the smoky paprika.

• Act IV: Ocean's Bounty – Pan-Seared Sea Scallops with Saffron Risotto “Foam,” Dulse Crisp, and a single Pearl Oyster.

  • Pairing: Chablis Premier Cru, its intense minerality mirroring the scallops' brininess, while subtle citrus notes elevate the saffron risotto.

• Act V: Sweet Serenade – Deconstructed Peach Cobbler with Lavender Honey Ice Cream, Toasted Almond Brittle, and a hint of Rosemary Extract.

  • Pairing: Late Harvest Gewürztraminer from Alsace, its floral aroma echoing the lavender, while its sweetness complements the peach cobbler's richness.

The Experience:

• Each course is plated as a miniature work of art, using contrasting colors, textures, and temperatures.
• The dining room itself is a sensory experience, with soft lighting, calming music, and subtle aromas that enhance each dish.
• Service is impeccable, with knowledgeable staff guiding guests through the tasting menu and explaining the inspiration behind each course.

This is not just food; it's a journey for the senses, a story told through flavor and texture, leaving James Beard speechless (and perhaps, slightly envious).

Review

Wow, what a different response! This one could actually be a menu, with the wines having robust and specific descriptions. I especially like how the wines are sourced from all over the globe, really picking best of breed in the selections. As good as the wines are, however, the food does not look 3-star level to me. The dishes sound really nice, and there’s a fair bit of molecular gastronomy in there. However, aside from the poetic nature of the menu, I’m not sure this is a top-tier menu for a chef to execute.

Still, most of these items are good enough for a fake restaurant. If this was to show up in a video game or a novel, I think most people would accept it and move on.