Shayeta

AI is a useful tool for coding as long as it's being used properly. The problem isn't the tool, the problem is the companies who scraped the entire internet, trained LLM models, and then put them behind paywalls with no options to download the weights so that they could be self-hosted. Brazen, unaccountable profiteering off of the goodwill of many open source projects without giving anything back. If LLMs were community-trained on available, open-source code with weights freely available for anyone to host there wouldn't be nearly as much animosity against the tech itself. The enemy isn't the tool, but the ones who built the tool at the expense of everyone and are hogging all the benefits.

You underestimate people obsessed with garbage trucks and sanitation.

I bit the bullet when I got a 3D printer. 0 experience in any CAD or 3D modeling software. Took me a while to understand the basic concepts of a parametric CAD, but it has been well worth it.

Archlinux. The wiki and forums are comprehensive, occasional issues I create easy to google, surprisingly reliable. AUR makes it easy to install third-party software. For the above mentioned reasons, I would recommend you go with one of the big 3: Debian, Fedora, or Arch. Most other distros are either derived from one of the 3 anyways, or are niche.

Hah, if those pesky devs think that they can play the system by just rolling up the code into a single line they got another thing coming - we're actually tracking PR character count, NOT LOC like some other companies!

If you want to learn natural language processing, this is actually a fun example to generate code for.

Trump has stolen the Mandate of Heaven for himself.

Truly? The resistant starch molecules are so large physical grinding breaks them down?

They’re free to set it up themselves.

Interesting. I wonder if I could do the same with wheat (flour) by hydrating it, cooking it, cooling it, dehydrating, and then grinding it back down into flour again to have healthier bread and pasta.

Can they then be reheated or are we doomed to eating cold potatoes if we want resistant starches?