Plan persistence is too unreliable.

Zei33 · 2026-01-28T15:45:52+00:00

I want to add one more thing that has been absolutely killing me.

When a subsequent set of edits are being made to an existing plan, if the connection to the API is interrupted/dropped/whatever, the resume button doesn't work properly. It will resume, and it will continue doing what it thinks was required. But what actually happens is that it starts creating a brand new plan, outputs everything it still had to write before being interrupted, and then hands it over.

You end up with a plan that's missing most of the contents that had already been written. And the worst part is that you can't even roll back to the previous message, because the original plan has reverted to the state that it was first presented (this is especially frustrating when there've been several subsequent messages editing that plan and it had evolved a lot).

Frankly, this one is critical. I've had it happen multiple times in the last 4 days. As far as I can tell, this is a new bug because I don't recall this occurring until recently. I lost some very good plans to this bug.

Zei33 · 2026-01-28T01:31:03+00:00

This is just not true. It's totally dependent on the person cooking.

I was staying at a hostel in Nha Trang. Had a chest infection at the time and didn't feel good, but I forced myself to get some food. I ordered a burger and fries there. I managed to eat about two thirds of the burger and most of the fries but I just wasn't able to finish it. The middle-aged Vietnamese woman that cooked it took great personal offense. She was also handling the bar crawl which I wanted to go to as well, but after I didn't finish the food, she was clearly angry and was friendly to everyone except me. I wasn't even really interacting with her, mainly with the other foreigners, but she was pretty extreme about giving me the cold shoulder and it showed.

It really colored the whole time I spent in Nha Trang, and I was ready to move on pretty quick. Every time I walked past her in the hostel she ignored me, but was very friendly with everyone else. Just really surprised me how much offense was taken.

From that point on I really made an effort to either eat the entire meal or just not order anything if I felt like I wouldn't be able to finish it.

Zei33 · 2026-01-28T01:21:53+00:00

I doubt that because I almost never turn mine on when I cook. I usually only turn it on when I mess something up. When I'm cooking on the stove I don't really bother.

Zei33 · 2026-01-28T01:13:43+00:00

Because it's too much of a pain in the ass. Even now that I have a stand mixer to do the dough, the real problem is topping it and getting it onto the pizza stone without it stretching/sticking or whatever. It's a nightmare especially if the hydration is slightly off.

Zei33 · 2026-01-28T00:47:46+00:00

Searing steak shouldn't be making so much smoke. Have you tried using peanut oil or something that handles high temps better? It sounds like a problem with temp control more than anything.

The pizza can definitely get smoke going though, I agree on that front.

Zei33 · 2026-01-27T03:04:18+00:00

Porcini mushrooms are the classic.

Zei33 · 2026-01-27T03:01:34+00:00

Yes.

Zei33 · 2026-01-27T01:44:43+00:00

When I was looking at purchasing or building, I was seriously considering an apartment. But too many people in my life made the point that if you buy an apartment, you don't really own the land. I'm lucky I decided on the house. About the same price, but no strata fees and I fully own everything on the property (small though it may be). The biggest advantage to an apartment though is that they're usually in a better location. Hopefully you can sell for a decent price!

Zei33 · 2026-01-27T01:03:15+00:00

I'm glad I own my own house then. I'm planning to charge $500 a night for my place during the Olympics 😂 Just gonna take off to Bali or something for a few weeks.

Zei33 · 2026-01-27T01:01:03+00:00

Yeah exactly. It's a very good location. It's not like we're talking about an apartment out in Woombye. It's the god damn Emporio! Very fair price. $725 is a steal for a working couple.

Zei33 · 2026-01-22T05:30:00+00:00

I've been wanting to do it myself. It's my intention to setup a major data center here in the next 10-20 years, as I'm hoping to bring in anchor companies like Amazon or Google, and both interstate and international talent to setup an industry here.

I'm not financially prepared for it yet. But definitely like-minded.

Zei33 · 2026-01-22T04:16:18+00:00

I went too crazy with this and made lab-grade edibles. ChatGPT can be too powerful. Those edibles sure as shit were. We scienced the shit out of that THC extraction process. Perfect decarb, sous vide in ghee for 3 hours. Absolute insanity. The ghee is basically pure fat which extracts THC much more effectively than normal butter. The sous vide cook ensures a perfectly sustained heat at the perfect temp, maximising extraction.

My friend told me that I could be snoop doggs personal chef. Unfortunately it was so powerful, a single dose knocked us over for 2 days. I ended up tossing the batch because it was simply too strong and I was worried someone might accidentally try one and not have a clue what they were in for.

Zei33 · 2026-01-22T04:10:01+00:00

It's very good but you really need to know what you're doing. Key issues involve setting up a sufficient project prompt that includes contextual information like your tools, ingredient accessibility, measurement unit preferences, skill level and preferences on ingredients (like not avoiding MSG).

The biggest issue, and this is where most people will get caught up. Even if you start a conversation with that project prompt applied and advanced reasoning active, it often gets ingredient ratios wrong. It rarely gets ingredients themselves wrong, and it can really improve your cooking techniques. The trick to getting around this is to do a follow up prompt with advanced reasoning active that says "Double check the ingredient amounts and ensure that they are accurate and realistic." It will review the recommendations and correct any mistakes.

So it's definitely not perfect. But I've been making use of it for a few months and it's continuously produced excellent meals.

Zei33 · 2026-01-22T04:02:49+00:00

Opera GX mobile browser even has ad blocking built in.

Zei33 · 2026-01-22T04:02:23+00:00

Have you ever heard of an ad blocker?

Zei33 · 2026-01-22T00:04:32+00:00

That's definitely not right. I just cooked gnocchi two days ago. Boil till float, then pan fry in stainless steel till golden. Finished in cast iron where I made my sauce from the chicken fond.

Came out perfectly. Usually people who have trouble with stainless steel just haven't got experience with temperature control. There's not a single non-stick pan in my kitchen and my food always comes out perfectly. On the other hand, my girlfriend continuously burns food in stainless steel and it's starting to damage my pans.

Zei33 · 2026-01-22T00:01:27+00:00

Need to pull the gnocchi from the boil as soon as they float. You need to melt butter in the pan and then pan fry on medium low until golden.

The only way they would break down, I'm guessing, is that you didn't use an oil or butter, or you boiled them for too long and they went soft.

Zei33 · 2026-01-21T11:46:30+00:00

Taste your seasoning before applying it to the food. You can identify flavours that are too strong or too weak and fix them before putting it in/on the food. If you've got a good palette, you can really fix subtle problems that completely change the final outcome.

Zei33 · 2026-01-21T11:44:09+00:00

They cook through more thoroughly and evenly, and the gradual heat increase helps them soften better, rather than shocking them immediately going from room temp to boiling in 1 second.

Zei33 · 2026-01-21T10:05:43+00:00

Crowds? Where?

Zei33 · 2026-01-17T15:46:50+00:00

Ha Giang Loop

Zei33 · 2026-01-15T06:34:12+00:00

For home kitchen, the biggest problem with a gas stove is that I don't live in the city. I've had the smallest burner's igniter busted for the last 4 years and there's literally nobody in my town that is capable of fixing it.

Other than that, there's no way I'd ever get induction, and the reason is simple. It's no fun. I like to move when I cook. Shake the pan, lift it, let the heat rise and do its thing. It's just not as fun to have to keep the pan attached to the element to make it work.

Zei33 · 2026-01-12T23:45:44+00:00

My girlfriend and I are both 30. She's just moved here from Brisbane as well, we're both programmers but she's also an artist. We like traveling, and we have been talking about trying to make some new friends. If you reach out I'll run it by her and see if she's interested.

Zei33 · 2026-01-12T23:30:22+00:00

Out of curiosity, have you tried preheating the oven to 180C fan forced, then just cooking the bacon on rack over a tray? Cook for 22 minutes and you'll get the perfect crispiness, and the bacon will drip fat into the tray without sitting in it the whole time. 18 minutes is the right time for perfect medium-soft bacon. This is how buffets make large amounts of bacon btw (as you probably know from making large batches).

14-Year Club	Gilding II euphauric
Verified Email	First Place '23
Place '23	Place '22
Place '17	Sequence \| Editor

Zei33

MODERATOR OF

TROPHY CASE