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— From “Interview with Female [Donetsk People’s] Militia Member in Ukraine”

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Doctor: $140,000 a year

Furry artist on Patreon: $160,000 a year

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"AI Engorgement" refers to the phenomenon where an AI model absorbs too much misinformation in its training data. This corrupts the model's base truth, leading to strange glitches. An engorged image model, when prompted to create images for "cat" and "historical", generated the following:

AI Engorgement may trigger a complete dissolution of truth within a model, leading it to back conspiracy theories, clearly debunked facts, and mistake fiction for reality. It is believed that the systematic siphoning of unreality by AI datasets is already revealing signs of engorgement in every major model.

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Whenever I see someone refer to "Victorian era-" for places outside the UK I'm tempted to start saying shit like "Han Dynasty era Rome", "Soviet era Australia" etc

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We are seeing the same playbook as Iraq and a lot of Iraqi diaspora also said the same things when it was ongoing. Regardless of how you feel about the Iranian government, do not fucking do CIA job

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I'm not going to question why anyone thought iran was in moscow but what's with the random dots in the middle of the ocean

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On this day 84 years ago (22 June 1941), Nazi Germany began its invasion of the USSR. The Soviets would eventually emerge victorious, but this came at a cost of millions of lives. It is estimated that around 27 million Soviet citizens died in the course of this horrible war, around 1/3 being in the military and the rest being civilians, who were deliberately targeted for extermination by the Nazis as part of the genocidal Generalplan Ost. They were ordinary innocent people who deserved to live in peace but had their lives cruelly destroyed by fascist invaders who viewed them as subhuman.

On this day, please remember them.

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dima baby honey dear love darling log out 😭🙏

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Reblog to give prev the power to write their fanfiction

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u/westyorkshire786

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The origin of "chef" as an English word to mean "one who cooks" comes from the French term chef de cuisine, a title still used in restaurants to this day to denote a cook in a managerial role. What makes this an interesting bit of etymology is that while in English, "chef" is only ever used in the context of cooking and restaurants, in French chef just means "chief", "head" or "leader" and there are many common titles in French that include this word. A Head of State is the Chef d'Etat, a musical conductor is the chef d'orchestre, a business owner is the chef d'entreprise, and so on and so forth. So with this in mind, one could make the argument that as a gender neutral term denoting authority, "chef" could potentially have utility in BDSM as a

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Okay, another little lesson for fic writers since I see it come up sometimes in fics: wine in restaurants.

When you buy a bottle of wine in a (nicer) restaurant, generally (please note my emphasis there, this is a generalization for most restaurants, but not all restaurants, especially non-US ones) you may see a waiter do a few things when they bring you the bottle.

The waiter presents the bottle to the person who ordered it

The waiter uncorks the bottle in order to serve it

The waiter hands the cork to the person who ordered the bottle

The waiter pours a small portion of the wine (barely a splash) and waits for the person who ordered it to taste it

The waiter then pours glasses for everyone else at the table, and then returns to fill up the initial taster's glass

Now, you might be thinking -- that's all pretty obvious, right? They're bringing you what you ordered, making sure you liked it, and then pouring it for the group. Wrong. It's actually a little bit more complicated than that.

The waiter presents the bottle to the person who ordered it so that they can inspect the label and vintage and make sure it's the bottle they actually ordered off the menu

The waiter uncorks the bottle so that the table can see it was unopened before this moment (i.e., not another wine they poured into an empty bottle) and well-sealed

The waiter hands the cork to the person who ordered the bottle so that they can inspect the label on the cork and determine if it matches up; they can also smell/feel the cork to see if there is any dergradation or mold that might impact the wine itself

The waiter pours a small portion for the person who ordered to taste NOT to see if they liked it -- that's a common misconception. Yes, sometimes when house wine is served by the glass, waiters will pour a portion for people to taste and agree to. But when you order a bottle, the taste isn't for approval -- you've already bought the bottle at this point! You don't get to refuse it if you don't like it. Rather, the tasting is to determine if the wine is "corked", a term that refers to when a wine is contaminated by TCA, a chemical compound that causes a specific taste/flavor. TCA can be caused by mold in corks, and is one of the only reasons you can (generally) refuse a bottle of wine you have already purchased. Most people can taste or smell TCA if they are trained for it; other people might drink the wine for a few minutes before noticing a damp, basement-like smell on the aftertaste. Once you've tasted it, you'll remember it. That first sip is your opportunity to take one for the table and save them from a possibly corked bottle of wine, which is absolutely no fun.

If you've sipped the wine (I generally smell it, I've found it's easier to smell than taste) and determined that it is safe, you then nod to your waiter. The waiter will then pour glasses for everyone else at the table. If the wine is corked, you would refuse the bottle and ask the waiter for a new bottle. If there is no new bottle, you'll either get a refund or they'll ask you to choose another option on their wine list. A good restaurant will understand that corked bottles happen randomly, and will leap at the opportunity to replace it; a bad restaurant or a restaurant with poor training will sometimes try to argue with you about whether or not it's corked. Again, it can be a subtle, subjective taste, so proceed carefully.

In restaurants, this process can happen very quickly! It's elegant and practiced. The waiter will generally uncork the bottle without setting the bottle down or bracing it against themselves. They will remove the cork without breaking it, and they will pour the wine without dripping it down the label or on the table.

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