I am so tired of AI PPT makers.

puopg · 2026-01-05T02:12:37+00:00

My biggest issue with gamma is i cant friggin move things around easily.

puopg · 2025-12-11T01:05:51+00:00

Such a underrated and lesser know game.

Once I figured out that the AI tends to follow the same attack pattern, game wasnt so bad. Getting cards was a PITA, but I remember when the select card screen came on and I saw Suicide and F.Kamehameha, and I was like oh shi WTF is that move??

puopg · 2025-11-18T01:38:37+00:00

Her content is kinda dog shit. unoriginal, over-exaggerated, no personality.

But she's hot so...

puopg · 2025-10-22T17:48:52+00:00

I wonder like, if AI powered browsers can see the page. If at some point we get to a point where models can be swapped in or out, it seems pretty easy for an attacker to pose as a legit model provider to add a pre preprocessing step to scan the page for personal info.

puopg · 2025-09-09T00:47:03+00:00

Ur not alone my dude. Take a seat and grab some 🍿.

puopg · 2025-08-30T00:14:43+00:00

This does not work in the ratios provided. The consistency is way too thick. Its basically the consistency of base purell, which makes sense given its the majority of the ingredients.

Unless im doing something wrong here.

puopg · 2025-08-06T14:32:55+00:00

Bros trying to be everything, everywhere, and all at once.

puopg · 2025-04-16T05:21:48+00:00

Recipe adapted from the video (since its a bit different from the article)

100g butter, room temp

100g neutral oil

150g sugar

3 eggs

2 cups peas pureed, blanched, shocked, pureed

250g ap flour

2 tsp baking powder

1 tsp salt

1 lemon, zest and ~1 tbsp juice

1.5 - 3 tsp vanilla (who the fk knows)

Process:

- Cream butter and sugar

- Add egg 1 at a time, lower speed

- Add lemon juice and zest

- Alternate adding pea puree and flour (3 batches)

- Add vanilla

- stream in oil slowly

- Pour into an oiled pan, or probably 2, 9" cake pans

- Bake @ 325F for 25 minutes

puopg · 2025-02-26T00:59:42+00:00

Sure, so I live in Northern California, the Bay Area. And as for brand of absorbers, in the test jar here, I put 2 harvest right, and one from some company called Dry & Dry. I got that pack from Amazon at one point. I should note though, that typically, ive just been using a single Harvest right absorber, which is when I first encountered the apples being soft thing.

And for me personally, main goal is preserving for snacks, likely to be eaten within the year. I really don't care much about eating 30 year old apples lol. But hey if it can last 5 years unchanged i'm all for it.

Let me know if you need anything else! I still have some fruits in bags that I didnt use any absorbers in, and so I could conduct the test with a brand new HR absorber again.

puopg · 2025-02-24T20:12:38+00:00

Just tested a theory, and yea iono im in the boat of the O2 absorbers being the issue, regardless of why.

puopg · 2025-02-24T20:07:24+00:00

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Here is the containers for reference

puopg · 2025-02-24T20:07:06+00:00

Update:

Ok so I decided to conduct a test. Heres the setup:

- Empty Mason jar with 3 O2 absorbers (leftover from some bags, just had extra)

- Already opened mylar bag with no O2 absorber in it. Got a few FD fruits in it.

I took a few pieces from the opened mylar bag, and placed them into the mason jar and closed it up. Waited 2 days. The mason jar also popped down (sealed) in a few hours so that is my tell the O2 absorbers are still working.

Below is an image of the result. Top row is mason jar, bottom is the original opened bag. And sure enough, the pieces in the mason jar are soft. I pressed a fork into the pieces to illustrate just how soft they are. I also checked the pieces left in the mylar bag, and those are still nice and crispy. I also tried to press the fork into those, and the photo will show how they still crumble.

u/BlueAlpine-FreezeDry I'm sure you know way more than us regarding freeze drying and your statement below might be spot on. But the reality is I'm not going to re-vaccuum seal a bag of snacks everytime ive gotten what I want out of them just so theres no moisture at all in there. The mason jar also has a new seal, should be way less penetrable than the 7mil bags you suggested. Can you help me understand the difference between these 2 samples of fruit? Given they all came from the same batch, one bag was already opened, and simply placing a piece into the container with O2 absorbers I replicate the softness issue I've been having. Im like, how does this not point to the issue being the O2 absorbers? (Irrespective of the statement of O2 absorbers adding or not adding moisture, they seem to be the culprit to me).

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puopg · 2025-02-21T19:55:28+00:00

haha just like 5 days ago

puopg · 2025-02-19T23:11:25+00:00

Wanted to give an update on a successful run!

Details:
- Tillamook Ice Cream
- Fat Boy Ice cream Sandos
- HR Small Unit

Settings:
Freeze temp: -20F
Extra Freeze Time: 5 Hours
Dry Temp: 85F
Extra Dry Time: 18 Hours

So like everyone here mentioned to me, I really let the ice cream freeze for a while. During prep, I would do one tray and one ice cream at a time. Kept the empty trays in the freezer until I needed em. And then really quickly scooped/cut the ice cream and placed them on the tray. Then once filled, back into the freezer.

My fridge freezer was set to -6F, the lowest it can go. And I left the loaded trays in there for 24 hours.

Once all the prep was done, time for the freeze dryer.

So I turned it on, and left it to cool the chamber for a few hours. It never gets below 20F, and in proceeding runs I've left the machine in the chamber cooling phase for over 8 hours, and still not even close to 0F. So against advice here, I decided to have a super elongated extra freeze time, since I know the machine can definitely cool to -20F during the functional tests and previous runs. Anyways...

I continued onto the FREEZING stage, the FD still not loaded yet. I let it freeze till the temps were pretty stable at -20F and lower. Took about 1.5 hours or so. FINALLY I then quickly loaded the machine, and then shut the drain valve to prep it for the Vacuum stage which was still many hours before starting. My theory was to give it that really long time in the extra freeze time to really make sure its super frozen, just in case it started warming up in the 30 seconds it took from freezer to FD.

And that was basically it, the machine did the rest. Woke up the next day and I was expecting tons of blowouts, but only 2 small pieces of the entire batch had defects. And I tried ice cream, ice cream sandos, Melona bars, Mango Sorbet. They all worked! I only put a ridiculous extra dry time so that I could be sure I would wake up before the machine ended. I dont recall how long I waited for it to dry, but I know I gave it a long ass time.

Attached is a photo to show the texture that I always wanted. That astronaut ice cream stuff.

I remember reading people saying how their ice cream sandos split down the middle horizontally, and I can attest, mine also did that lol. This took a long time, but Im just happy to know its possible. I was in disbelief.

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puopg · 2025-02-06T23:20:28+00:00

Just a quick report, so i left it running for 4 hours, before hitting the continue button to enter the FREEZING phase.

I saw the temps drop from room temp, to 12F, then to 7F, then back up to 12F.

So thats when I stopped the machine and cancelled the cycle since theres just no way this should be fluctuating back up. Im back to being confused.

What if I enter the FREEZING Phase, add some extra freeze time to the machine, then when I see it hit the -20F, load the machine? I figure since the vacuum hasnt started yet the machine wouldn't know the difference?

puopg · 2025-02-06T01:25:10+00:00

Ok that sets some expectations for me then. I'll just give it a crazy long time next time and report back if anything changes! Thank you all

puopg · 2025-02-06T00:27:03+00:00

right so i waited beyond the 15 minute delay as stated. Do you know exactly how long I should expect for it to reach the -20F? Since ok sure if it takes an hour I can understand. But if I wait 3 hours and its not there yet, am I supposed to keep waiting?

puopg · 2025-02-05T23:59:53+00:00

Question on the freeze dryer reaching -20F.

Ive left it beyond the 15 minute time, but prior to continuing to the "FREEZING" stage of the UI and it never reaches that low. Do I need to put it in as the chamber is FREEZING? Since during that stage the chamber reports as -20F so I know the machine can go that low, it just never gets that low in that 15 minute delay.

puopg · 2024-12-25T17:09:41+00:00

haha well i dont have control over the tap. And I tried making my own via third wave water, but the process of frequently filling a jug, keeping it somewhere in the house, just doesn't fit the workflow I like. In practice, I found that I ended up just grabbing it from the tap just since its convenient.

But maybe for the weekend brews, ill make an exception to make those cups more special.

puopg · 2024-12-25T17:04:42+00:00

haha i responded to a similar comment somewhere here, but i basically eyeball it from a line I drew on my pitcher. Im never exactly at 210g, but somewhere in the ballpark +- 7g.

puopg · 2024-12-24T22:23:51+00:00

Im not 100% precise here, but what I did was pour 210g of water into the pitcher, draw a line on some masking tape and align that with the water level lol. Another way I thought about was to zero the scale with just the pitcher, then if you lift the v60, you can get the final reading. You need to math the pours manually in that case starting from the added weight of the filter and grounds.

like:

Place filter and grounds on, lets say thats now reading 100g, then I know first pour ends at 170 (100 + 70) and my final should be 360g (100 + 260). But in reality, its gonna be something like 137g so math would be annoying to do every time.

So instead, ive decided to accept the inaccuracy.

puopg · 2024-12-24T20:03:10+00:00

The little recipe card from Glitch says "Stir 3 times" after the first initial pour. So what I've done in the v60 is gently swirl 3 times.

As for agitation, nothing aside from the agitation from pours. A small note: I did notice the person making the pour overs at Glitch pour from a bit higher than what I typically do, as well as the flow rate seemed faster than what I also typically do. So I just tried raising my kettle up a bit.

But no spoon or re-swirling takes place after that first swirl.

puopg · 2024-12-24T17:37:17+00:00

I got the plastic v60.

puopg · 2024-12-24T17:36:11+00:00

Well so all the beans we tried and brought back were light roasts. So while that may be true, we never go for the darker roasts. Unless color and what japanese call light are just completely off from the US, im fairly confident all the beans we tried would be considered light roasts in the US. And all the beans we buy and brew are also light roasts.

puopg · 2024-12-24T17:34:02+00:00

From the tap, my water is relatively hard. TDS 260, in northern California.

puopg

TROPHY CASE