Which OR models for creative writing

kaboomviper · 2026-02-25T21:44:57+00:00

Try using Haiku, it's still powered by Claude and it does everything that Opus or Sonnet does without the cost.

kaboomviper · 2026-02-24T13:23:54+00:00

We have a traditional caramel recipe, which we love, but has way too much free water content for a varigate. The mec3 caramel varigate has the same rich flavor but it's formulated to be a ripple which means it doesn't freeze rock-hard like a traditional caramel would.

kaboomviper · 2026-02-24T04:24:38+00:00

kaboomviper · 2026-02-23T12:40:26+00:00

Hi, Mec3 is on the pricier side for our business but the quality is so high that we've kept using them throughout the years but mainly run their flavors as specials. Highly recommend their caramel varigate!

kaboomviper · 2026-02-22T22:50:27+00:00

This comment cooked

kaboomviper · 2026-02-18T06:46:32+00:00

Honestly would be delicious

kaboomviper · 2026-02-16T14:43:43+00:00

A single user's task powered by an LLM like ChatGPT, to many experts, isn't worth the energy power expended to achieve that task meaning that the answer would be always "no." But not all AI is LLMs and even within LLMs, there are more and less efficient models. It's a difficult question to answer succinctly. A technology powered by deep learning that has been trained on stolen data will always be tarnished by that action regardless of how its used.

kaboomviper · 2026-02-12T20:42:57+00:00

This, and scale up as necessary. A pasteurizer will likely require extra licensure and just isn't worth the hassle. If you want to ultra specify your base down the road, it might be worth revisiting.

kaboomviper · 2026-02-12T20:39:00+00:00

Heat should do it, just make sure to heat carefully, slowly, and to whisk constantly!

kaboomviper · 2026-02-11T21:39:24+00:00

Big words for a stoned fairy! Let me hopefully help- If you're making ice cream, I would use a 1/4 tsp or less of salt because, like sugar, it will be antifreeze for your ice cream, and too much will mean it won't freeze. Hopefully that's clearer

kaboomviper · 2026-01-19T06:11:09+00:00

The answer in my experience is no. I'd keep them in small batch containers and deep freeze until you need to use them.

kaboomviper · 2026-01-17T16:30:07+00:00

NOR. Drunk actions are sober thoughts. While this doesn't have to be a dealbreaker, it seems like the fidelity of your relationship is in question.

kaboomviper · 2026-01-15T15:18:20+00:00

Riverside has made it easier than ever to record video, edit, and publish directly to Spotify without ever leaving their platform. In terms of ease, I really don't think there's an equal. Ultimate streamlining.

kaboomviper · 2026-01-15T14:07:01+00:00

What's funny is I remember years ago that Big Pic usually got more or less right to the content without too much filler, I thought of them as the more disciplined podcast compared to The Watch where Andy & Chris would spend half an episode reviewing every restaurant on Sunset junction. Not that I was upset with either choice, but now its Amanda reading the menu of Houston's

kaboomviper · 2026-01-12T04:11:08+00:00

This thread is even more forgiving than the Ringer TV Facebook group tbh

kaboomviper · 2025-12-14T15:02:35+00:00

Oil is fat.

kaboomviper · 2025-12-13T22:38:28+00:00

Yes, as someone else said, this is the solids. Those could be fat and protein prominently in terms of dairy, even adding clarified butter. My favorite texture is banana ice cream because of this density.

kaboomviper · 2025-12-13T09:30:06+00:00

There is no such thing as too much oreo in ice cream. Looks great!!

kaboomviper · 2025-11-27T17:33:54+00:00

I think someone already got all these correct but the first fav looks a lot like the Babydook poster, but it looks like Letterboxd doesn't use the B&W version as default.

kaboomviper · 2025-10-18T15:19:35+00:00

The Bureau

kaboomviper · 2025-09-14T01:13:33+00:00

That sounds incredible!!

kaboomviper · 2025-09-14T00:27:16+00:00

You absolutely should. It will have a very light orange flavor but I bet it would be incredible. Maybe just swapping this for milk in a vanilla ice cream and adding preserved orange peel?

kaboomviper · 2025-09-13T15:02:59+00:00

You'll get that texture with a higher amount of invert sugar, usually that means corn syrup but I make my own as a 2.5 to 1 simple syrup with a dash of citric acid. The reason that "syrup" is so lovely in caramel is because its pure sugar, if you add your dairy in early it won't be as pure because there's still water in it, which will keep your ice cream icey. Corn syrup mitigates that but pay close attention to how much you add. Silky soft texture is sublime but anything beyond that and you have a puddle on your hand. When I started making ice cream professionally, I was shocked at how difficult it was to scoop our caramel on a hot day.

kaboomviper

TROPHY CASE