I get that same autocorrect! “shears” when I was trying to write “always”!
I get that same autocorrect! “shears” when I was trying to write “always”!
I could go with that.
Still having a hard time with the idea that a thing could be even “some level of intelligent” without being sentient. But we don’t need to continue from there, there’s any number of people ready to pile on at that point and say that it’s “all semantics anyway” or start deconstructing sentience.
Sure, we could say that the popular usage of the term AI no longer actually stands for “artificial intelligence”. Or we could say that the term “artificial intelligence” is no longer understood to refer to something that can do a large part of what actual intelligence can do.
But then we would need a new word for actual, real intelligence and that seems like a lot of wasted effort. We could just have the words mean what they’ve always meant. There is a lot of good in spreading public awareness of the vast gap between machines that seem as if they understand a language (when actually they just deeply model its patterns) and imaginary machines that are equipped to actually think.
Some newer Lemmy users thru some third-party reader apps may need to click HD to get enough pixels to make the image readable before zooming.
I’m here via Boost, for example, and unless I were to set it to always pre-request HD images (and thereby consume far more bandwidth, unwanted) I have to manually click HD.
I mean… it’s not artificial intelligence no matter how many people continue the trend of inaccurately calling it that. It’s a large language model. It has the ability to write things that look disturbingly close, even sometimes indistinguishable, to actual human writing. There’s no good reason to mistake that for actual intelligence or rationality.
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I have a Verismo (Intertek? made in China, bought it cheap off a roommate who moved out) two cup warmer and rotary frother that sounds similar to what you found with the Aerocino or someone else’s Breville – the heat is right but you do get a pile of fairly dry foam sitting on top of a remainder of warm milk.
Here’s how I’ve dealt with that and why I still love this setup as a result.
First, it seems to be best (at producing foam) with nonfat milk. When it’s finished after about thirty seconds, I use a small silicone spatula to help scoop the foam while I’m pouring the milk. There’s a handy technique that I didn’t discover until just recently where you can encourage the foam to disengage from the walls of the container and ride/float atop the milk as you pour, and that’s even more effective than just doing a 100% scoop-and-pour. I do it in two or three stages and it gets almost everything.
You know this I’m sure, but it also works fine with some sugar or turbinado added before foaming.
And finally there’s the issue of how maybe you don’t want the foam sitting so separate on top of the final coffee product while the remainder of warm milk is all that really mixes into the black coffee. Of course you can stir but that can easily be overdone and leave not enough foam to enjoy on top. My best solution to that goes like this: first add the foamed milk to my empty mug, then pour or filter the coffee over the top of that, moving around so that it passes through as much of the foam area as possible. This colors and flavors much of the foam without dragging it all down into the liquid.
Thanks for the info! Yeah, it’s going to take the fediverse in general some time to get smoother. I’m excited to watch it improve even if the pace is slow.
What motivated you to switch instances? Did your early ones fill up with junk posts etc? I was thinking that since I use a reader app (Boost for Lemmy) and everything is federated it wouldn’t matter much if I joined one of the large and general-purpose instances.
Or was it more about performance issues… service/instance traffic overload leading to slow response time?
You had me on board until… Hershey’s chocolate? That’s not even chocolate anymore, it’s like putrid brown wax!
I’ve been doing this for several years. I kept the original not-very-fine strainer on my Bodum press, because anything finer would be too hard or slow to press even after several extra minutes’ wait for settling. So instead, I just transfer the coffee to a carafe after pressing, and post-filter the stuff with a paper filter.
It’s not ideal, but it turns out to be the best coffee I can make in multi-cup quantities with no more expensive apparatus than just the French press. It tastes far better than any routine with coarser grounds. It seems more efficient in grounds (and time spent) than pour-over. And although my aeropress can exceed this quality when loaded with fine grounds, it can’t make several cups at once.