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Joined 3 years ago
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Cake day: June 13th, 2023

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  • Don’t forget the fundamental scaling properties of llms, that openai even used as the basis for strategy to make chat gpt 3.5.

    But basically llm performance is logarithmic. It’s easier to get rapid improvements early on. But at later points like we are now require exponentially more compute, training data, and model sizes to get now small level of improvements.

    Even if we get a 10x in compute, model size, and training data (which is fundamentally finite), the improvements aren’t going to be groundbreaking or solve any of the inherent limitations of the technology.





  • As someone who learned way more about pans than I really want to know, let me say that a good cook can make good food in any pan, however some pans are more suited to tasks than others.

    First off, searing meat in a non-stick pan (traditionally Teflon) is a bad idea, the pan can reach temperatures that produce toxic gases, and are known to kill birds that are more sensitive to them than we are. The coating that makes them nonstick isn’t very durable and will at most last a few years before being useless. While other kinds of pans are likely to outlive you.

    Other common pans include cast iron, stainless steel, carbon steel, and ceramic non-stick (non-toxic, but are delicate)

    Specifically for searing meets, my favorite is stainless steel. It holds heat similar to cast iron, but is slightly more conductive and can transfer a lot of heat to sear meat. Meat also literally bonds to pan and can be used to make great flavorful sauces with deglazing. Cleanup is easy, if anything is really stuck just boil water in it to loosen. Alternatively stainless steel holds up decent in a dishwasher. Cleanup can’t be easier than automatic. However, stainless steel is still quite heavy.

    For general purpose cooking my personal favorite is carbon steel. It’s seasoned like cast iron and can be quite nonstick, but is much lighter making it feel very similar to nonstick pans, which are made with aluminum.
    I won’t lie, seasoning has a learning curve. Seasoning is very tough under some circumstances, and very delicate under others. Notably acid will eat the seasoning away.

    Cast iron is great, but it is so heavy that it is inconvenient to use.

    All will work with induction, except for cheap aluminum nonstick pans