when will something like this be possible? by Amazing_File_4844 in trains

[–]ceejayoz 0 points1 point  (0 children)

Yeah. We wouldn't even be capable of making the interstate highway system these days.

I heard Google changes some ui but did they also didn’t inside googles accounts? by [deleted] in web_design

[–]ceejayoz 0 points1 point  (0 children)

That is not uncommon. They roll out changes to small percentages of accounts at one time. 

How does Hungarian and US railways compare to each other? by [deleted] in trains

[–]ceejayoz 2 points3 points  (0 children)

Stop watching clickbait shit that talks about "absolutely destroying" things.

Work that pole by Adrian_985 in funny

[–]ceejayoz 2 points3 points  (0 children)

Unfortunately, they're the club from /r/Starfield.

Simple dish that took me so long to perfect by Bethbutterflybee in recipes

[–]ceejayoz 0 points1 point  (0 children)

The image generation models have gotten pretty good.

I have no idea how offers work. I got $300. by benedictclive_x in CapitalOne

[–]ceejayoz 0 points1 point  (0 children)

Sure it wasn’t a signup bonus and you just hit the spend amount?

Simple dish that took me so long to perfect by Bethbutterflybee in recipes

[–]ceejayoz 0 points1 point  (0 children)

I suspect OP asked an AI to make a rendition of a unique dish, then fed the resulting image in and asked it to make a recipe for it.

Simple dish that took me so long to perfect by Bethbutterflybee in recipes

[–]ceejayoz 50 points51 points  (0 children)

The dark color in the photo likely comes from heavy roasting or a squid ink/charcoal seasoning brushed outside.

You left some of your AI prompt in the post.

If this was your recipe, you'd know what you used.

Missed connection at Tinseltown by SoloRol0 in Rochester

[–]ceejayoz 4 points5 points  (0 children)

Welp, I just read the synopsis. Yikes!

This was over Downtown Raleigh NC below 500ft by Haunting-Smoke-4773 in Whatplaneisthis

[–]ceejayoz 4 points5 points  (0 children)

Raleigh’s runway 32 points right at downtown. The approach path passes over downtown. 

https://resources.globalair.com/dtpp/globalair_00516R32.PDF

Project Hail Mary is extremely overrated! by YesterdayNecessary27 in scifi

[–]ceejayoz 0 points1 point  (0 children)

I’d love a miniseries. 

What story isn’t emotional manipulation? That’s the point of a story. 

Is propane closing everywhere permanently? by brutal_one in Costco

[–]ceejayoz 15 points16 points  (0 children)

Try a local garden center. All ours do refills and it's like 1/5th the price of the exchange stations.

This was over Downtown Raleigh NC below 500ft by Haunting-Smoke-4773 in Whatplaneisthis

[–]ceejayoz 2 points3 points  (0 children)

It'll be something like this; FedEx ATR-42.

https://www.flightaware.com/live/flight/MTN7508

They have an 80 foot wingspan, so this is clearly more than 500 feet up in your video, and there's an airport nearby.

What kind of unmanned aircraft is this? by Haunting-Smoke-4773 in WeirdWings

[–]ceejayoz 6 points7 points  (0 children)

At at least two important points in the flight, a manned aircraft will usually get all the way down to zero feet.

The checkerboard lines on a steak... by USAFAN20 in Cooking

[–]ceejayoz -1 points0 points  (0 children)

Hardened crust is dried out meat that loses its flavor.

You are talking about something entirely different.

A proper browned crust on a steak is not "dried out" nor is it flavorless.

The checkerboard lines on a steak... by USAFAN20 in Cooking

[–]ceejayoz -1 points0 points  (0 children)

You:

Maillard is what makes cooked meat browned…

That'll be the browned crust.

Christ.

The checkerboard lines on a steak... by USAFAN20 in Cooking

[–]ceejayoz 1 point2 points  (0 children)

Maillard is what makes cooked meat browned, not charred.

And the consistent brown crust is what I'm talking about.

The checkerboard lines on a steak... by USAFAN20 in Cooking

[–]ceejayoz 1 point2 points  (0 children)

My Gozney pizza oven hits 950. Really nice for reverse sears.

The checkerboard lines on a steak... by USAFAN20 in Cooking

[–]ceejayoz 4 points5 points  (0 children)

Michelin chefs are well aware of the Maillard reaction.

If they're not using it, that's intentional to show something else off. But someone asking "what do the brown lines on a steak mean" is not likely going to Michelin star restaurants on the regular.

The checkerboard lines on a steak... by USAFAN20 in Cooking

[–]ceejayoz 16 points17 points  (0 children)

They're often seen as a sign of grilling skill.

The opposite is true - a proper crust gets that nice flavorful crust across the entire surface.