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Joined 1 year ago
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Cake day: June 4th, 2023

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  • I’ve been using ChatGPT, specialized ones on Huggingface, and a bunch of local ones using ollama. A colleague who is into this deep says Claude is giving him best results.

    Thing is, depends on the task. For coding, I’ve found all suck. ChatGPT gets you up to a point, then puts out completely wrong stuff. Gemini, Microsoft, and CodeWhisperer put out half-baked rubbish. If you don’t already know the domain, it will be frustrating finding the bugs.

    For images, I’ve tried DALL-E for placeholder graphics. Problem is, if you change a single prompt element to refine the output, it will generate completely different images with no way to go back. Same with Adobe generators. Folks have recommended Stability for related images. Will be trying that next.

    Most LLMs are just barely acceptable. Good for casual messing around, but I wouldn’t bet the business on any of them. Once the novelty wears off, and the CFOs tally up the costs, my prediction is a lot of these are going away.









  • We used to have the same problem. Years ago, a relative recommended a Miele canister-style. They were pretty pricey, but took a chance. It could practically pull the floorboards up (fortunately, the power level is adjustable). It lasted forever.

    Replaced it with the same brand. Apparently, some models are now made overseas and use cheaper components, but the higher-end models are still made in Germany. Totally worth it.



  • We may be talking about different things. The sous-vide thing is like a slightly larger immersion hand-mixer. Doesn’t take much space. It comes with a clip so it hangs off the side of a large kitchen pot full of water and plugs into power. There are fancier models that come with their own big plastic tubs and apps. But the basic one works on any container (besides, I just saw one of the popular brands looking to charge a subscription fee for using their app. Screw that!)

    The temperature stays fairly tepid and constant since the device has its own heating element and a little internal propeller to move the water around. The food goes into freezer ziploc bags with the air squeezed out. Afterward, you can sear it in a pan or broiler but if slicing, there’s no need.

    Now that you mention smoking, I’m wondering what it’ll be like to add a few drops of liquid smoke…


  • Just started using a ‘sous-vide’ machine to cook frozen, boneless chicken breasts, then slice them. Going to try it with that turkey as well. The machine has no bells and whistles (no app or anything) and was $80 on Amazon.

    The chicken comes out really moist. You can throw dry-rub in the ziploc bag to add flavors. Had tried different cooking methods but the result this way has been the best.

    Price comes to a fraction of store-cooked or deli meat. Helps the budget if you have a teenager doing school sports.