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sendfoods commented on Show HN: Real-Time Gaussian Splatting   github.com/axbycc/LiveSpl... · Posted by u/markisus
markisus · 10 months ago
Yes, the normal case uses 2D input, but it can take hours to create the scene. Using the depth channel allows me to create the scene in 33 milliseconds, from scratch, every frame. You could conceptualize this as a compromise between raw pointcloud rendering and fully precomputed Gaussian splat rendering. With pointclouds, you have a lot visual artifacts due to sparsity (low texture information, seeing "through" objects"). With Gaussian splatting, you can transfer a lot more of the 2D texture information into 3D space and render occlusion and view-dependent effects better.
sendfoods · 10 months ago
That makes things clearer, thanks!
sendfoods commented on Show HN: Real-Time Gaussian Splatting   github.com/axbycc/LiveSpl... · Posted by u/markisus
sendfoods · 10 months ago
Please excuse my naive question - isn't Gaussian Splatting usually used to create 3D imagery from 2D? How does providing 3D input data make sense in this context?

Deleted Comment

sendfoods commented on Try to fix it one level deeper   matklad.github.io/2024/09... · Posted by u/Smaug123
andai · a year ago
I was reading about NASA's software engineering practices.

When they find a bug, they don't just fix the bug, they fix the engineering process that allowed the bug to occur in the first place.

sendfoods · a year ago
Which blog/post/book was this? Thanks
sendfoods commented on Dawarich: Self-hosted alternative to Google Location History   github.com/Freika/dawaric... · Posted by u/thunderbong
sendfoods · 2 years ago
This looks great, thanks for sharing. I'll give it a spin on my RPI.

What a tongue-twister for English speakers, though :)

sendfoods commented on Making your own hot sauce   successfulsoftware.net/20... · Posted by u/hermitcrab
IanCal · 2 years ago
For the vac bag I just do total weight, since things are almost entirely water anyway I think it'll work out about the same.

> Very unusual to see food-related content on HN. I love it!

:) me too. I really love lacto fermenting things, it's a nice old technique that's very forgiving and rewarding. The flavour you get out of it makes so many things pop, and the noma book is full of ideas (even if I'll never make them quite as fancy)

I'm doing a bunch of kefir now, and someday I'd like to do koji.

sendfoods · 2 years ago
Water kefir is fun during summertime to have something a bit more healthy than soda. (Until a bottle flavored with raspberry explodes and turns your kitchen walls pink....)
sendfoods commented on Making your own hot sauce   successfulsoftware.net/20... · Posted by u/hermitcrab
Hikikomori · 2 years ago
Jalapenos are like 90% water. So if you take 1kg of water and 1kg of Jalapenos you'll have 1.9kg of water, 2.5% of that if you want to have 2.5%.
sendfoods · 2 years ago
Ah, I see!
sendfoods commented on Making your own hot sauce   successfulsoftware.net/20... · Posted by u/hermitcrab
IanCal · 2 years ago
That is not including the weight of the veggies though, which I think is really missing a trick in terms of control. Just weigh things at the end, the ratio that seems important is the total salt %.

I do all my ferments at about 2.5%, maybe 3 for sauces where saltier isn't a problem. I do it all in a vac bag, but the concept is the same, just use the final weight of everything.

sendfoods · 2 years ago
2.5% of veggie weight? Or water weight?

I always use 3% of water weight, which in more consistent than weighing the veggies, because the amount of water can vary.

Very unusual to see food-related content on HN. I love it!

sendfoods commented on Making your own hot sauce   successfulsoftware.net/20... · Posted by u/hermitcrab
jerrysievert · 2 years ago
I lacto-ferment hot sauce on a regular basis (and give most of it away).

my go-to brine is by weight, which eliminates a bunch of issues:

* 400g water

* 26g salt

this makes for a great brine without trying to estimate or "taste" it to see if it's ok.

in addition, I sometimes use adjuncts:

* garlic - this adds a lot of flavor to the sauce, but could add yeast if you're not careful

* carrots - adds some vegetable flavor and a little bit of sweetness without adding sugar directly

I also don't pasteurize it (heat it up after it's done, or add vinegar), since I prefer the natural change that the sauce has over time. I also don't "thicken" it, you can get a better sauce by using the correct amount of brine when you go to blend it at the end, if all else fails, any leftover brine can be used for other things (I have some great pickles that were started with a partial batch of brine).

it's a fun hobby, but make sure that you can find a home for the extras if you aren't an avid hot sauce eater!

editing to add some tips:

1. if you're dealing with hot peppers, use gloves - they help a lot!

2. the seeds and the pith add a lot of heat - you can remove them and get yourself delicious flavor without the pain.

sendfoods · 2 years ago
That's 6.5% salinity. I am wondering how you settled with that number, I have always stuck to 3% and have never seen recommendations higher than 4%! Just curious
sendfoods commented on Fusion – A hobby OS implemented in Nim   github.com/khaledh/fusion... · Posted by u/michaelsbradley
khaledh · 2 years ago
I use VuePress[0]. You can find the source code for the site here[1].

[0] https://vuepress.vuejs.org

[1] https://github.com/khaledh/khaledh.github.io

sendfoods · 2 years ago
Thank you!

u/sendfoods

KarmaCake day192October 28, 2021View Original