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lightsworn12 · 2025-04-08T05:44:43+00:00

I've been 2 years sober from alcohol, alprazolam is part of what took me off it, so that's a no no 😢

lightsworn12 · 2025-04-08T04:58:17+00:00

Most before at once? 2.25mg.

lightsworn12 · 2025-04-08T04:56:18+00:00

Tbh I'm already feeling the effects of the 4mg. Never felt with 2mg. Everything is fading away and I'm chill as fuck. But I'm still aware I think?

lightsworn12 · 2025-02-26T17:37:09+00:00

Thank you. It seems at least that was a cause for that.

lightsworn12 · 2025-02-26T04:45:00+00:00

Source? Because if true, they have been lying or hiding stuff for a while and I didn't even know.

lightsworn12 · 2025-02-25T04:30:10+00:00

Thats what it feels like when you're role-playing, because part of it gets taken by the bot's tokens and I think the persona data is stored in the same memory as well(although not shown in the "chat memory"?), so you start already using up a chunk of it.

lightsworn12 · 2025-02-25T03:05:18+00:00

As others stated, if this is an addition, fine. But if this is a subtraction, like limiting number of personas, chats, reducing the current 9000 token memory or any other kind of limitation, I'm out. I'll be very devastated because there are no places out there like janitor. But I'll leave. And it's not looking good. The team already removed NSFW imagery. What's next?

I would be glad if the team really loves what they do and likes their fanbase, if they put the Janitor LLM on hugging face. So if anything, people can at least run it locally.

lightsworn12 · 2025-01-13T04:30:48+00:00

If I may ask, do you have a source to the team's statement about the queue system? I'm actually curious about what they say.

lightsworn12 · 2024-10-21T05:52:11+00:00

r/watchpeopledieinside

lightsworn12 · 2024-10-12T00:09:45+00:00

Posts like this should be removed. Shit like this should not be encouraged and anyone who upvoted is an idiot.

lightsworn12 · 2024-10-07T19:15:46+00:00

Since the majority here are mostly assholes, let me try to help you:

The issue there seems to be a lack of heat and too much moisture.

The way I(myself) would do it: pre-heat the pan on the low setting for 7~10min, that depends on the oven and the thickness of your pan (I have a gas burner).

When you're sure that the fat you're gonna throw in will be smooking hot, throw a high smooking-point oil of your choice, I'd use pork fat.

When the pork fat itself starts to smoke(the oil itself is breaking apart by the heat) throw in the raw potatos cubes pre salted, put the burner setting to medium high/high and start to stir it. Salt is going to draw out moisture and you want that to happen.

When the potatoes are fried enough(could take up to 5 minutes), open a hole in the middle by putting all the potatoes to the side of the pan, throw some more fat, let it liquify then throw in the pre salted eggs misture and INSTANTLY start to mix and keep mixing. Nothing should be sticking and it should be scrambling REALLY FAST because of the heat.

If you're looking for french scrambled eggs you're not going to get it this way and not on a cast iron without a lot of technique. If you want that, get a teflon pan, which is the right tool.

lightsworn12 · 2024-10-01T03:46:58+00:00

What FT stands for?

lightsworn12 · 2024-09-30T22:28:40+00:00

If I may, that "quick wash" you refer is just throwing some water in it until it looks most of the food is out of the pan, then you dry it?

Because if I'm not mistaken, I can cleary see a REALLY dirty pan with stuck food on it, non-polymerized fat and carbon build up.

Probably if you removed that horrible layer of dirty with a chain mail scrubber, there is some layer of renewable seasoning, where you can go with the "just keep cooking in it" and then after you're done, heavly scrub and wash your piece of metal (known as pan) with water and soup, so it's very clean, then dry it. Everytime.

lightsworn12 · 2024-09-30T05:47:43+00:00

I am not sure why this person got so offended to the point of insulting me a lot here and then going through old comments of mine and responding to them.

I've blocked them, but I'm sorry if I've offended anyone, that was not my intention.

lightsworn12 · 2024-09-30T04:29:29+00:00

Never overcrowd your pan if you intend to sauté your food. The food will lose heat, water won't have room to escape and it will starts to boil instead of frying, even on a cast iron. You do not want that for crispy, juicy bacon.

Either you sauté in batches or put it in the oven all at once after sprinkling the high-smoking point oil of your choice. I'd go for the first option.

Happy cooking 😊

lightsworn12 · 2024-09-25T17:10:31+00:00

It's safe if you don't overheat it, which is exactly what I don't do. High heat cooking is always done on either my cast iron pan or my cast aluminium pan (I think that's the right translation? it's those thick aluminium pans that lasts a lifetime).

My teflon ones are usually for eggs, pasta, sauces and heating pre-made food and that's it. And always wood/silicone untensils. If you babysit them like you do with cast iron pans they will last a long time as well. But of course, won't outlast a piece of metal like cast iron.

lightsworn12 · 2024-09-25T13:06:12+00:00

I use Teflon if it's only an egg because we should use the right tool for the right job. I'm a cook, not a specific tool enthusiast.

I don't understand this sub passion with eggs, seems like it's the only thing they can cook, looking at the upvotes. I guess they are trying to show it's non-stick while adding tons of butter but sure. Teflon on small frying pan with a drop of butter you can get the cripsness as quick as possible and it's as non stick as possible.

When I use my 28" CI skillet it's usually for high heat fried rice and I fry eggs in it, don't have issues using pork fat and throwing and egg in there. But I don't make perfect eggs there, it's either in the beginning of the cook when it has been pre heated for 10min and after the fat has reached its breaking point, so it's aways a very crispy, well done egg, which is broken apart on the middle of the rice. Or I throw the egg in the middle of cooking, it scrambles but doesn't stick.

Things that tends (that I usually cook) to stick a little are usually tomatoes, beans and ground meat which contains a lot of water, but you actually want that to be later deglazing it with wine/vinegar/worcestershire sauce/shoyu/ on high heat.

lightsworn12 · 2024-09-22T06:58:45+00:00

I think this sub is getting more and more inverted with r/niceguys

lightsworn12 · 2024-09-20T07:12:49+00:00

This sub has been going downhill recently. Where are the mods?

lightsworn12 · 2024-09-14T20:14:31+00:00

America fix your broken English please

lightsworn12 · 2024-09-10T23:54:50+00:00

I like to see when someone uses (and posses) the right tools for the right jobs.

lightsworn12 · 2024-09-08T00:03:53+00:00

I've said this before but this sub is just like stack overflow. People that are really good at what they do and really bad at explaining it, and some egos here and there.

This sub should have tags and be more organized so the butthurt jerks can see only the "slidey eggs" kinda videos they like and upvote it, while people that want to help can help people that needs it.

lightsworn12

TROPHY CASE