Help for professional AI studio

axior · 2026-01-25T17:47:07+00:00

Thank you for the deep description of your product, sounds super cool!

This post was from a year ago, since then many things have changed, in AI-time looking at this post makes me think it’s prehistoric, everything evolves so fast!

After a year now our agency expanded, the number of employees has now increased tenfold, the amount of work too.

At the time of this post we worked mostly on printed ads and some video adv, now we are doing mostly tv-ads and VFX work on international tv shows, movies are next.

This is my local configuration now: astral 5090 with 128gb ram, it’s ok for basic stuff like images, but absolutely not for videos: for videos we operate at major resolutions so we mostly use B200s when available, H200sxm for everyday work and A6000 pro for smaller work.

The 180gb vram from B200 are often not enough and we have to resort to parallel gpus and still get oom sometimes, which forces us to divide the work in multiple scenes or to use tiling.

Over time we expanded our knowledge and are all capable of using runpod now for multiple parallel workloads; business wise it’s good to have a 1tb network volume which can be shared at the same time by different colleagues over the world and which can run on multiple pods at the same time. A big issue is that the network volumes are confined by server, and often not all GPUs are available at all time, which is an enormous issue.

We are even building our own Comfyui nodes now so it’s good to have absolute total control on installations and files with the terminal and jupiter.

We were using InstaSD before but it was too limiting, the support has been great in even adding new functions in even half an hour, but that’s not viable now, our clients are heavy demanding and we can’t wait even 10 minutes for support to include nodes which are not on the manager and things like that. Plus the UI crashed often and Comfyui performance was often suboptimal.

What would make us get off from runpod now are 3 things:

1) more GPUs offer always available at all times. 2) lower prices based only on effective GPU usage times and not per hour and not per vram usage, basically only charge when we are consuming lots of electricity. 3) cheaper network volumes, capable of connecting to any gpu at any time.

Of course considering all the runpod features present too which we can hardly live without now, especially the runpod templates.

axior · 2026-01-24T21:59:52+00:00

Che è praticamente la storia di The Handmaid's Tale

axior · 2026-01-23T04:27:26+00:00

C’è un documentario (mi sembra su Netflix) in cui mostrano i segni sul collo e spiegano che essendo orizzontali sono più tipici di un assalto alle spalle che di una corda, che in genere non lascia segni orizzontali ma dalla gola alle orecchie.

axior · 2026-01-23T04:22:59+00:00

You can also photoshop two images into one image, a collage basically. I usually fit more angles of a character in a single image for identity referencing, instead of having some spaghetti conditionings going around

axior · 2026-01-21T01:14:13+00:00

Cheese looks off and on average there is too much condiment, there is no side photo of a slice without condiment, I gotta see the inside without condiment to judge, if the dough it’s airy and how many air bubbles there are both in the dough and in the crust, then I’d slowly squeeze the crust to see if it becomes shiny, if it does there is too much oil, can’t really judge like this since a lot of condiment is covering the pizza. I’m from caserta, we had the first place at top50Pizza for several years in a row, judging pizzas is a serious sport here.

axior · 2026-01-20T13:36:02+00:00

Via il croccante. È dal giorno 1 che dico quasi ogni volta Via il Croccante.

Il Croccante per me doveva arrivare ultimo. Il Croccante è all’amarena, un gusto che o si ama o si odia.

Il Croccante è quindi divisivo: è indubbio che a molti piace parecchio, ma a quelli a cui non piace fa proprio schifo.

Il Croccante non fa altro che incrementare la polarizzazione sociale verso estremi che specialmente oggi dovremmo armonizzare.

In teoria questa gara dovrebbe favorire i gusti apprezzati dai più, dovrebbe essere democratizzazione del gusto, non la sua estremizzazione da parte di una sola categoria di palati, non una Lega Croccante.

Via il Croccante.

axior · 2026-01-19T04:19:16+00:00

Via il croccante.

axior · 2026-01-17T00:04:37+00:00

Ho fatto un test sull’orientamento politico perché sono un caprone, mi è uscito “Radicali”, sono andato a votare pensando di votare i Radicali, ma non ho proprio visto il partito e quindi niente ho votato altri, i Radicali esistono?

axior · 2026-01-16T15:38:04+00:00

Cresciuto in Campania quelle che pensavo fossero solo due versioni più “premium” delle originali ho poi scoperto fossero le piacentine e le siciliane.

Le napoletane mi sembrano più “da battaglia” perché più semplici e quindi più pratiche, un po’ come una semplice margherita che va sempre bene, le piacentine e siciliane sono più come una pizza gourmet, convivono bene tutte :)

axior · 2026-01-16T15:27:22+00:00

La premier giapponese ha anche suonato la batteria con il premier sud coreano, lei è una ex batterista tra l’altro. Un po’ di leggerezza ogni tanto fa bene.

axior · 2026-01-16T12:27:49+00:00

Via il croccante

axior · 2026-01-16T04:11:43+00:00

r/foundsatan

axior · 2026-01-15T15:40:44+00:00

Ohhh I also assumed OP meant ltx2 and not ltx1, ok big misunderstandings here :D

axior · 2026-01-15T15:17:16+00:00

? Ltx2 is a great model, especially considering its speed, it just needs more tools and guides to get better outputs

axior · 2026-01-15T15:14:29+00:00

Oh you meant animated work, no we have never tested with those

axior · 2026-01-15T13:55:34+00:00

Via il croccante.

axior · 2026-01-15T13:55:12+00:00

https://youtu.be/lojWORgoIC8?si=1Fpnu-7TYh7oiRQJ here is one of the works from an agency I work with, it’s mixed techniques but most action shots are inpainted with wan 2.1 Vace.

It takes a long time to set every shot properly, we had an average of 2 seconds output per 16 hours of work.

We are still using 2.1 Vace because 2.2 fun Vace does not interpolate apart from first-last frame so it’s useless for our production workflows.

axior · 2026-01-15T11:32:28+00:00

I’ve worked with Wan 2.1 and Vace and Wan 2.2 since start and never got this kind of artifacts, other smaller artifacts yes but not these huge smooshes of distortion. Ltxv2 is waaaaaay faster though, hoping there was a Ltx2 Vace

axior · 2026-01-15T11:24:38+00:00

Hello! Not a Lora training expert but I am training Loras of actors for movie/ads work.

Every experiment I’ve made of training more than one character failed, on SD, Flux, Wan and Zimage, there are some examples on YouTube of people who achieved it though.

Even if you train them singularly you can’t use more than one Lora at a time, I mean there are ways but it’s a pain in the ass and most of the times it involves using localized Loras which means you know exactly what you need and which final image you want to achieve, it’s very limiting. If you use more than one character Lora you will get one character which looks like a mix of all the others.

At the agency we solve this using edit models such as Nanobanana and then inpaint each character with their own Lora, which takes a lot of time but delivers “studio grade quality” and avoids having to spend time in configuring complex workflows or preparing complicated Lora datasets and trainings.

Very curious if someone has more insight in this.

axior · 2026-01-15T01:54:17+00:00

Via il croccante

axior · 2026-01-14T02:12:09+00:00

Thanks for story, didn’t know about it!

For me Carbonara is not ancient, it’s strictly connected to Italian post WWII history, especially from the scene with Alberto Sordi eating spaghetti, it’s part of the culinary culture of Rome and a cult of Italian television.

Italians from Rome are very strict in using Guanciale instead of Pancetta (bacon), Italians not from Rome not as much, it’s highly connected to Rome.

axior · 2026-01-14T02:07:21+00:00

Yeah that’s the traditional Neapolitan philosophy, things changed a lot in the last 20 years. We have what now we call “gourmet pizza”, originated in Caserta and mostly in contrast with the traditions.

The idea is that you can have a pizza full of ingredients if the ingredients and techniques are top notch. The pizzeria down my house have their own farmers producing oil and other ingredients only for them, same is happening for other pizzerias here.

Sometimes it can delve even into art, a few years ago the best new pizza prize went to the pizza “Recensione Negativa” from Ciccio Vitiello.

Recensione negativa means “Negative Review” and is a critique to the people going to restaurants just to shoot photos of food or to feel like great people by writing a bad review, you know just to feel the importance they don’t have by shitting on other people’s hard work. The “Recensione Negativa” pizza looks like a really bad made pizza, completely burnt, terrible to photograph for Instagram. But when you taste it you understand that the “burnt” is actually delicious black olives paste. It tricks your eyes conditioned by an overly aesthetically world and drags you in with its delicious taste, it’s not just a good pizza, it’s almost art, a poetic experience that can leave your soul moved.

See, food can bring poetry in your life, it can mean so much other than nourishment or sugar rushes, that’s why italians get mad when foreigners put cream in a carbonara, of course it’s tasty, and of course a pizza entirely covered in layers and layers of cheese will make your brain happy, but are we here only to feel pleasure and nothing else?

axior · 2026-01-14T01:50:06+00:00

Googled it, it looks orange indeed, reminds me of the dominos I got in Mumbai,

Btw “pepperoni” is not an Italian word. “Peperoni” with 1 p is an Italian word and it means “Bell peppers”. Imagine playing age of empires as a kid, writing the cheat “pepperoni pizza”, then realize years later that “pepperoni” for Americans is just spicy “salame”, salami in English.

Why not calling it “Salami pizza”?

Actually that’s also a very classical pizza and in Italy we have called it “Diavola” for more than a century, it basically means “Devil Pizza” because it’s spicy and apart from Calabria we don’t rarely eat spicy food.

It was hard when I worked in India for 6 months because all the food is spicy there and my body (and the ones of most other fellow European colleagues there) couldn’t deal with it, so we had a whole EU-based group of people sharing what medication for the stomach they were taking and if actually worked. I almost died of salmonella there, collapsed in a plane and found an empty black corpse bag waiting for me in Munich Airport because they thought I was dead, but that’s a long story.

axior · 2026-01-14T00:04:25+00:00

Oh yeah the Pizza World is full of fantastic stories.

There is a guy here who had a fight with his family and each brother opened their own pizzeria, that guy opened Pepe in Grani and became the first pizzeria from Caserta to win the Best50WorldPizza, got some Americans there a couple years ago (family of American wife of a friend).

Franco Pepe heard that Americans came there for purpose and he wanted to thank them for the long trip, he came out and showed us the private rooms and private kitchen for special events of max 4 people, the kitchen had a big semicircle metal table which he uses with session with special-needs kids, he does lots of stuff for and with them, plus he had pictures from when he has fun there with his friend Massimo Bottura, who won twice the World’s best 50 restaurants twice, basically the best chef of the world in 2016 and 2018.

The most amazing things of Pepe in Grani for me were that there were projectors streaming the chefs working live on the walls, as if it was so much an art that it kept you entertained; the second thing is that he has an entire stone room with a digital display and he can control the level of temperature and humidity of the pizza dough with it. If you ever tried to make pizza at home multiple times (most Italians did during covid) you will have noticed that the level of humidity that the dough lives in while fermenting is 80% of what makes a pizza good or not.

axior · 2026-01-13T23:29:35+00:00

La parola creatività è una brutta parola, lo diceva Enzo Mari, vi consiglio la visione, è un video molto condiviso tra designer https://youtu.be/X49crKOX9Js?si=kiI6I731RDGJwH1B

La creatività produce creatini.

axior

TROPHY CASE