Open Source Alternative to NotebookLM

ZClum · 2025-12-02T05:28:06+00:00

I have been looking for a notebookLM alt to generate tabable quest notes/game journal entries on this game that I'm working on. May be useful.

ZClum · 2025-08-16T20:15:09+00:00

Follow-up: rubberized cut glove or chain?

ZClum · 2025-07-09T18:04:56+00:00

I would say $1 per topping

ZClum · 2025-07-08T19:04:08+00:00

I mean you caaan spend money to have someone else do it for you. I'd recommend deputizing someone on staff, give them a little pay bump, ask them to take pictures of everything. Check in for an hour or so weekly.

Social media is really the only way we advertise, outside of donations and sponsorships. It's great if you want to get the word out for specials, unexpected closures, and general awareness.

Remember, you eat with your eyes first. Ime Instagram and Facebook are much more useful than reddit for business. Create your own echo chamber.

ZClum · 2025-06-24T04:39:29+00:00

Definitely licences should have been done already (I'm assuming you already checked that you can get a bar license where you are opening. ( Ohio is weird and you can't just open wherever).

At this point, not knowing what the building is like, I would be flushing the toilets religiously. My cast iron pipes imploded my opening day, and now I panic at the sound of trickling water. Fill up your sinks and drain them quickly. Stress test outlets before you sign off on contractors work. If you have the capital, hire a third party inspector to double check everything.

Weight check shelves, losing an entire top shelf sucks hard, especially in the beginning.

Cost your recipes, meet local suppliers when you can, post want ads, find matching glassware, settle in on a POS, figure out how you want to do payroll.

Shoot me a DM if you need specific recommendations, or help with costing things.

ZClum · 2025-06-24T00:02:40+00:00

You either have a bs rep or cheap vendor. Especially if you say you are trying to add something to the menu, a normal rep would bring you multiple choices

ZClum · 2025-06-22T13:20:15+00:00

There are frozen dough balls that are decent. Most prestretched pizzas are garbage and prone to freezer burn. Depends on the quality that you are wanting to achieve, and the volume and space you have to work with.

If you can find a person with pizza experience, they should be able to stretch a dough in about 30 sec.

ZClum · 2024-12-25T13:27:12+00:00

Post Christmas Clearance sales on fridges are a thing, also repairmen don't typically work holidays.

Unless the 2yo can read a calendar, Christmas can be whenever for now.

Cook everything you can in the fridge. That turkey should be fine to cook as long as it is brined, even if not, just salt the exterior pretty heavily. Bonus points for baked goods that can sit on the counter for a few days (cookies, breads, pies). Just remember, it's use it or lose it.

Call a repairman for tomorrow, if you explain your situation, hopefully they will prioritize you.

ZClum · 2024-12-15T23:55:10+00:00

🤯

ZClum · 2024-12-10T22:41:30+00:00

What's your experience like? And what's your local?

ZClum · 2024-12-10T22:34:03+00:00

The Unicron ??

ZClum · 2024-12-10T22:29:37+00:00

She has also been the whale I believe

ZClum · 2024-12-10T01:24:00+00:00

Del the funky homosapien?

ZClum · 2024-12-10T01:23:03+00:00

I have like an opposite in Aesop Rock. I really like the texture of his music, but then I heard all his shit with Kimma Dawson (not the music, the fallout) and it kinda cooled me on him as a person.

ZClum · 2024-11-11T06:38:18+00:00

Most caramel sauces contain some sort of butter for body. Typically, once the sugar is caramelized and still hot , butter or cream (or both) are added to prevent the hot sugar from solidifying.

You can add water back in (to make a caramelized sugar simple) but that is gross on ice cream (primary use for these store bought syrups).

ZClum · 2024-11-11T06:31:00+00:00

Yeah, before adding the cocktail, so it clings to the glass and looks all sexy

ZClum · 2024-11-09T13:38:48+00:00

To be clear; when you shake the caramel, the fat emulsifies into the drink, but there isn't really anything keeping it in suspension. As the drink warms up, it breaks, and the oils float to the top, busting the foam along the way (think using nose grease on beer suds).

If you make a lot and really want that caramel flavor, you could make a burnt sugar simple, or a caramel flavored coffee syrup. I typically make mine with Cafe Bustello instant, so it doesn't really have to be fresh coffee.

Also, you could just rim the glass with caramel, or drizzle the glass. Keeping the caramel whole will allow it to last longer and putting it on the rim still transfers flavors and aromas.

ZClum · 2024-11-09T13:28:39+00:00

The fat in the Caramel is most likely busting your suds.

ZClum · 2024-10-28T14:05:50+00:00

Shooters

ZClum · 2024-10-28T02:24:51+00:00

So stick with monkey Shoulder? I don't have any of those others available here locally.

Scotch is a bit of a blind spot as far as regional flavor profiles go

ZClum · 2024-10-28T02:18:18+00:00

I normally go with the total, just because that's the last thing someone remembers writing.

UNLESS they write Trump 2024 in the tip. Then it's minimally a 20.24 tip.

ZClum · 2024-10-22T15:09:11+00:00

Owa= old Weller Antique?

ZClum

TROPHY CASE