CEO of Juke LTD.

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Joined 1 year ago
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Cake day: June 24th, 2023

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  • Lem Jukes@lemm.eetoData is Beautiful@lemmy.worldStack Overflow Website Traffic
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    4 hours ago

    I feel like the thing that terrifies you is really just idiots with powerful tools. Which have always been around and this is just a new, albeit scarier than normal, tool. The idiot implementing ‘an encryption method whole sale, directly from an ai’ was always going to break shit. They just can do it faster, more easily, and with more devastation. But the idiots were always going to idiot regardless. So it’s up to the non idiots to figure out how to use the same powerful tools to protect everyone(including the idiots themselves) from breaking absolutely everything.

    In the weeds here but just trying to say Ai doesn’t kill people, people kill people. But the ai is gonna make it a fuck load easier so we should absolutely put regulation and safeguards in placez











  • Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize, 5 to 8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.

    Add more olive oil, if needed, and add the pancetta. If you don’t have a local butcher, frozen store bought billionaire cut pancetta is fine. Cook until golden brown, about 5 minutes. Remove pancetta and reserve. Working in 2-3 batches so not to over crowd the pot, add ground beef and pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 – 15 minutes. We want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that’s where all the flavor is!

    Return the reserved soffritto and pancetta to the pot. Add the white wine and deglaze the pan, scraping all the browned bits stuck to the bottom. Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.

    Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If, by then, the sauce is still too liquid-y, you can turn the heat up and boil – stirring frequently – until it reduces.Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.

    Stir in heavy cream, parmesan cheese and parsley. Stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper, if necessary.

    Serve, tossed with a wide pasta, like tagliatelle or pappardelle.







  • Lem Jukes@lemm.eetoLemmy Shitpost@lemmy.worldAds
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    10 days ago

    So the alternative is to manage a subscription for every single creator I watch? Currently I sub to Nebula and YT premium. For ~$20 a month. If I were to go through and sub to every creator I watch’s lowest patreon tier, we’d be talking about dozens of individual subs totaling probably more than double what I pay now.


  • Lem Jukes@lemm.eetoLemmy Shitpost@lemmy.worldAds
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    10 days ago

    So your suggestion is to manage 15 subscriptions instead of one? Not every creator has a patreon or means of direct support. Not to mention some of these creators only upload once a year. And what happens when I want to watch someone new? Do I have to drop another creator to give this new person money

    If you’re watching youtube and signed into an account you said goodbye to that level of privacy so long ago that an ad blocker isn’t going to do much.