Randomness

Krea’s chat mode adds an interesting new dimension to image creation. For example, you can tell it “create a portrait of ben franklin” then, when it doesn’t look Franklin enough, you provide an image and say “more like Franklin” then work on the setting. It’s interesting.

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This May Sound Like an Ad

But it’s not, I swear! As far as I recall, the number of products or services that I have actually gotten excited about is, maybe, a dozen. I suppose that’s a side-effect of living in the past, where if someone comes up and wants to show me a new Tactical(r) self-defense cane, I’m going to be comparing it to long-established products like the Henschel VK4501 (aka “King Tiger”) which is almost certainly superior unless you are going on a plane.

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A “game changer” as we Americans say

I can’t remember where and when I wrote about it; I think it was here – but since I forget, it does not count. The point, I recall (because I keep discovering a’fresh) is that there is a certain basic recipe for cake and once you understand it, everything is a matter of proportion of flour to milk and how you cook it. For example, a pan cake is a cake cooked in a pan. A waffle is a cake cooked in a waffle iron. A popover is a cake cooked in a cup. Now, we can argue whether lard or tallow or butter makes a popover a Yorkshire pudding, but the basics are: a quantity of flour, a quantity of eggs (for structure) some salt, some melted butter (or lard or tallow or even vegetable oil, and then something to make it foam a bit, maybe. If there is absolutely nothing to make it foam, I think maybe you have shortbread. If there’s baking powder, it’s a pancake or a waffle. If air is lofted into it with a whisk, it’s a popover or Yorkshire pudding. But once you understand how runny it should be, how fatty it should be, and how airy it should be, you can produce a tremendous amount of Europe’s greatest cuisine. Unless you get into millefeuille which is basically butter/bread damascus with no air in it… Anyhow.

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