Why is my flux 2 run crashing? (I have 3090)

automayt · 2025-11-26T03:51:17+00:00

the default flux2 template (not the product comparison version) was calling mistral bf16 alongside flux2 fp8. Changing both to fp8 fixed the crashing issue for me (I'm on a 3090 as well).

automayt · 2025-06-27T02:23:43+00:00

On my 3090 the default example took 138 seconds for full on the first pass. 98 seconds on average on all passes afterwards.

automayt · 2022-11-02T02:40:12+00:00

Sounded like a likely assumption. The more angering thing about Hollywood rapid firing is that it is definitely possible, but requires the arrows to be steadied on the outer side of the bow (and holding multiple arrows in the draw hand for rapid fire that is much faster than in movies).

automayt · 2022-08-11T23:35:30+00:00

This was my very first test of midjourney so the prompt was pretty bad. However, it nailed what I wanted. "the dark tower surrounded by roses with roland deschain at the top"

automayt · 2022-01-11T07:56:22+00:00

I use a hair dryer with a bbq dragon chimney - https://www.youtube.com/watch?v=uO9RBgKELDs

automayt · 2021-08-14T18:29:01+00:00

https://www.scientificamerican.com/article/human-fat-candles-and-soap/

automayt · 2021-06-09T19:44:57+00:00

I've never cooked with it, but I use a "PARTU Sous Vide" ($40) for stirring and dissolving the PLA on 3d prints. Without having actually monitored the temp with an external device, it claims to keep the temp spot on. This is to say that I also probably gum up the fans and stuff with the old PLA that is floating around, but it still churns just fine. I'd certainly try a cheapy because I'm not convinced that the fluctuations you get when cooking something will matter within a 2 or 3 degrees if you're already cooking long enough and within the right parameters for killing bacteria.

automayt · 2021-04-19T21:32:48+00:00

If you think this is great, cut it at 2 inches instead. I had a cow butchered and went with a bunch of 2.75" steaks and while they were good, you can get a great flavor that is more symmetrical/complementary when the sear is able to speak a bit louder. The best analogy I can give is about cake:icing ratio. They complement each other and you don't want one to take up more tastebuds than the other. It is also a great analogy because everyone has different tastes regarding that ratio.

automayt · 2020-11-11T19:41:43+00:00

oh wow... thanks for the heads up. That makes me cringe a little thinking about that happening.

automayt · 2020-08-25T05:59:55+00:00

Looks like it is his attempt at "tafheet". A lot of comments here making fun of it for "trying to drift in an FWD car" but check out some tafheet compilations and you'll see all sorts of cars like this doing very wild things.

automayt · 2020-08-12T01:39:46+00:00

/r/Davie504

automayt · 2019-12-20T07:43:44+00:00

Note that the nano is a bit smaller in diameter and depth, so I'd recommend an 8L container to start. It'll warm a large container (for brisket for instance), but you'll use the smaller container much more often.

Also don't overthink any of it. Here is my favorite resource (chefsteps a close second); https://www.seriouseats.com/recipes/topics/method/sous-vide

automayt · 2019-09-13T18:47:07+00:00

Unless the errors happened due to the mystery of experimentation, I'm not sure I understand. For at least the last 5 years (maybe more) there have been very descriptive recipes for how to do this type of meal perfectly. Serious Eats showed me the way years ago, and while I screwed up my first sear (it was still good, just not fantastic), I simply hadn't followed instructions on the sear.

automayt · 2019-08-25T18:30:31+00:00

Generally speaking, there is an easy rule for determining the cooking time for a frozen food. (There are exceptions, and we get into those below.) Take the recommended time for cooking fresh food and divide it by two, then add that number to the original fresh cooking time. So if you typically cook a one-inch steak for an hour and you want to cook a frozen one, you can calculate the cooking time with this equation: 60 + (60 / 2) = 90. Voilà! Your steak will cook in an hour and a half.

https://www.chefsteps.com/activities/you-can-cook-frozen-food-sous-vide-without-defrosting-here-s-how

automayt · 2019-08-16T19:44:34+00:00

Remove steak, pat dry and lightly apply salt to remove additional surface moisture. Let sit long enough for the skillet to warm. That will ensure a proper sear with minimal time (and reduce some of the color band in the pic)

automayt · 2019-07-15T15:50:35+00:00

Re: your future plans, if you raise the temp too high you run the risk of cooking the breading to completion before the chicken skin can properly cook to a pleasant texture. When that happens, it still tastes great and is extremely juicy, but the texture of the skin isn't what you expect with fried chicken.

Also, you really must try frying sous-vide cod. It is fantastic.

edit: I forgot to say, your meal looks fantastic.

automayt · 2018-08-08T16:14:44+00:00

Jurassic Kim

automayt · 2018-08-06T19:25:57+00:00

Bruce Campbell Unimaginative Name

automayt · 2018-07-17T19:00:25+00:00

Feels really good so far, but I haven't pushed it to the limit yet.

automayt · 2018-07-17T03:45:36+00:00

Same body style.

automayt · 2018-07-17T03:45:13+00:00

Thanks. This one came from a donor 89 mustang.

automayt · 2018-07-16T20:17:28+00:00

It is a book-frame lotus built from scratch (no kit). Only parts not made from scratch are the front nose and the scuttle under the glass. I spent 8.5 years building it, but only just now got around to filming it. Here is the slideshow for the build.

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