This article from last year compares LLMs to techniques used by “psychics” (cold reading, etc).

https://softwarecrisis.dev/letters/llmentalist/

I think it’s a great analogy (and an interesting article).

FYI Tylenol PM does have acetaminophen. It’s Tylenol + Benadryl.

You should consider trying an equivalent dose of just Benadryl at night to give your liver a break, especially if you also take regular Tylenol during the day or drink alcohol.

“Remain wary of the frailty of men. Their wills are weak, minds young. Were it not for fear, death would go unlamented.”

“Seek the old blood.”

“Let us pray, let us wish… to partake in communion. Let us partake in communion… and feast upon the old blood. Our thirst for blood satiates us, soothes our fears.”

“Seek the old blood.”

“But beware the frailty of men. Their wills are weak, minds young. The foul beasts will dangle nectar and lure the meek into the depths.”

“Remain wary of the frailty of men…”

I like that I can currently adjust the volume or silence a call on my phone in my pocket by feeling the physical buttons. I miss being able to deliberately unlock my phone with touch id as I’m picking it up without having to look at it square on.

Hell, I even miss the chin and bezel. I liked having neutral space to grab the phone without it registering a tap or swipe.

Maybe I’m getting old, but smartphone design largely peaked several years ago, and they insist on making changes to parts of the phone that are perfectly fine.

This means something.

I use this recipe to make 2 thick crust pan pizzas:

• Flour: 420 g (3 1⁄2 cups)
• Water: 285 g (2 1⁄4 cups)
• Yeast: 4g (1 1⁄2 tsp)
• Salt: 8g (1 1⁄2 tsp)
• Olive Oil: 16 g (1 1⁄4 tbsp)

It works for thin crust too, just reduce the quantities by 25-50%.

Homemade pizza dough (and lean bread in general) is really easy to make at home by hand. The day before you want pizza, just mix everything together into a rough sticky dough ball, let it rest a few minutes, then knead until it’s smooth. Then stick it in the fridge overnight or up to 5 days or so. More time in the fridge means more fermentation and more flavor. After 5 days, it’ll start taking on slight sourdough qualities (though if you want an actual sourdough crust, you’ll need a sourdough starter).

In its current state? Not unless it gets heavily marked down (KSP2 does have better tutorials and a more accessible progression system).

With the studio being shut down, it’s likely that what we have now is all we’re getting.

GPL can be used for commercial purposes, but it requires all software derived from it to also be open source and GPL compatible. So no one whose commercial business relies on selling software will use GPL because their customers can copy and distribute the code.

Neither Safari nor Chrome’s rendering engine is GPL. Safari’s engine is LGPL, which means the binary library can be linked into a closed source program, but modifications to the library’s code must remain open.

Chromium is BSD, which doesn’t even require modifications to remain open. So I can take chromium’s source, change it however I want for my own browser, and never distribute that code.

If Safari’s and Chrome’s engines were GPL, Safari and Chrome would be forced to be open source, and they very much are not.

I’ve made a fair amount of pizza in my cast iron, and it took some trial and error to get the pizza to not stick.

Either preheat the pan fully before adding the oil or fat and (carefully) drop in the dough, or use a generous amount of butter and shape the dough in a cold pan.

When spreading toppings, cheese along the edge is fine, but try not to get much sauce on the sides of the pan. That will burn and eat away at the seasoning more.

My pan doesn’t have great seasoning, though - I mostly just use it for pizza every other week or so.

Tony Stark titan of industry

Ooh, that’s going to get under Elon’s skin. I wonder if he’ll challenge Jeff to a cage match for the Tony Stark-wannabe title…

Oh they are fully aware. More criminals means more prisoners, which means more money for the prison industrial complex and super cheap (basically slave) labor.

Plain butter has a low smoke point because the milk solids burn easily. Clarifying the butter removes those solids, leaving behind just the butter fat (and some water), which has a smoke point around 480°F. It also gives the butter a much longer shelf life, as those solids are what go rancid more quickly. To clarify butter, you just heat it up until the solids settle to the bottom, then skim off the foam and pour the fat off the top (a fine mesh sieve makes this easier).

Alternatively, you can continue to heat the butter for long enough to boil all the water off. Doing so will brown the milk solids sitting at the bottom, which imparts a nutty flavor to the butter, even though you will filter out the browned solids. This is ghee and is what I make and use.

It is my go-to cooking fat anytime I use my cast iron or carbon steel. It’s nice to be able to get a bit of buttery flavor when searing at high heat.