Am I the only one who read this as In "AI"s life? AI as in artificial intelligence lol

In Canada we call them Pogo’s because of those shitty frozen Pogo brand corn dogs. Kinda like how Kleenex is used for tissues.

It’s just a hot dog on a stick dipped in a corn meal batter then deep fried.

I’ve held this opinion ever since I saw the movie Next. I remember sitting there after it ended and thinking it was all just a waste of time.

Not everyone knows that that’s the World of Tanks logo smartass.

Am I the only one who immediately saw the World of Tanks logo?

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I didn’t realize Lemmy hated AI so much. Pretty much every post in this thread is bashing the idea. I’ve found AI to be very useful personally, I use it almost every day. It helped me code a VBA macro from scratch with 0 experience. This tool is saving me and my team hundreds of hours per year. It’s also great just as an improved search engine.

I cancelled Prime as soon as I got this email. It was set to renew in February so perfect timing. I also sent them an email to provide some feedback about the change:

I cancelled my membership as soon as I received notification that you would be including ads to a PAID streaming service. I cannot believe that you think asking for more money per month to have an ad free experience is ok. The world is going to shit because of greedy corporations like you. I hope you go bankrupt and Jeff Bezos goes looking for the Titanic in a poorly made submarine.

I feel that way about Jack Black. I could not take him seriously in King Kong.

I agree that cheddar is not bland garbage. I was just trying to make a point of how vastly different the flavors between the two were. I’ve had 4 year aged cheddar and it is fantastic. I guess I was mostly comparing the authentic high quality cheeses to low end mass produced crap. Not really a Parmigiano vs cheddar thing I guess. I’m sorry if I gave that impression.

Also, that’s a great idea. I have some homemade gnocchi in my freezer, I should try it with Parmigiano and pecorino.

They can be used to replace, I just put less. Not sure why you would say that. You don’t use a soft cheese when you make authentic Carbonara.

What are you even saying. They are both cheese. Take macaroni and cheese for example. Most boxed macaroni and cheese uses cheddar and so do many people when they make it themselves.

But I’ve made it with a combination of Parmigiano and pecorino romano and it was fantastic. Much better than when I made it with cheddar. Same thing with scalloped potatoes, made them with cheddar many times but they were never as good as when I made them with the Italian cheese.

Not sure what point you are trying to prove?

I’m sure that’s true. I’ve never had the imitation stuff so I don’t know how they compare. I’ve just been blown away by how good they are that it justifies the price for me. They are very strong cheeses so you don’t need to use much. I vacuum seal them after every use so they last forever.

On a semi-related note, Guanciale is ridiculously expensive and that I can’t justify buying no matter how much I want to make authentic Carbonara.

I understand that those are completely different but most people don’t buy authentic Parmigiano, pecorino romano or grana padano(I need to try this one). They use the regular plain cheese you buy in the big box stores. So to the average person putting a micro chip in a cheese wheel (which I read wasn’t even true) is an absurd notion. But I was pointing out that the regular cheddar/mozzarella the average person buys is bland garbage compared to these cheeses. I think people should try them and they will realize why they care so much about its authenticity.

It has so much more flavor! I’ve cooked dishes that I’ve made dozens of times and the only thing I changed was the cheese used. Those dishes tasted better every single time. It’s hard to describe because I also thought that it wouldn’t make much of a difference. But when I tried it, I was blown away.

I’ll never be able to explain it through a comment. I would recommend that everyone at least try it. You can usually find a small wedge of it at some grocery stores, shouldn’t be too expensive. Then make a dish that you’ve made many times but use those cheeses instead. You will see the difference right away.

If you’ve ever actually cooked with authentic parmigiano reggiano you would understand why. It’s absolutely fantastic stuff.

I used to cook with just whatever old cheddar was on sale at the big box stores. Then my father bought me a couple wedges of authentic parmesan and pecorino romano for my birthday. I will never go back. It’s not even comparable. I always have them on hand now.

You’re assuming that your reality is the same for everyone.

Oh, my point wasn’t that a cast iron pan is as non-stick as Teflon. I was simply talking about cast iron upkeep. I have a non stick pan and it’s much better for certain things for sure. But I wash it by hand instead of putting it in the dishwasher.

I cook for a family of four every day and taking 3 minutes to clean my cast iron pan is the least time consuming part of it. You’re being dramatic.

I have a cast iron pan that I’ve used for almost 10 years. I seasoned it when I got it. To clean it, I scrub it with steel wool, dry it off then rub a coat of oil on it. It still looks and works perfectly. Cast iron is extremely easy to clean and upkeep.