ωϵϵσ

Good job sounding profound while spewing absolute bullshit.

Ah yes, the famed document <-> JSON converter.

“Alright, listen up folks. We’ve finally managed to wall off the area against creepers, and we finally got the old generator working. However, electricity will still be restricted until further notice, because Jerry needs the full output to recharge his Cybertruck™ to avoid battery damage.”

This is part of a longer thread. The user first asks the question in plain text, to which the model replies “Sorry, can’t talk about that!”. The user then tries it in Morse code, to which the model provides the answer that it’s Taiwan, and emojis, where the answer is the one shown here.

You can read the thread by following the link I provided in the OP. The emoji letters are an attempt to circumvent the censorship baked into the model.

I know this is all fun, but man, some of these hit kinda hard right now.

igcensorship

This one’s funny. I wonder if they’ll go recursive and add “igcensorshipcensorship” next.

English is the Dawson’s Creek Trapper Keeper Ultra Keeper Futura S 2000 of languages.

Don’t forget Lemmy (Kilmister)

Sorry I don’t get out much.

Little known fact, but the “M” in "Ken "M is for “meme”.

FWIW, I made a nice Dal last weekend with some of the tips in this thread. Swapped out the onions for fennel and leek, added other vegetables (carrots, parsnip, bell pepper), garlic oil and asafoetida for taste. Turned out great and was quite easy on the stomach.

Usenet, email, and some other internet services have been around since the 70s/80s. Nowadays the internet is often taken to be synonymous with the world wide web, but there’s plenty of stuff that was available much earlier.

I just checked a FODMAP website for a garlic oil recipe that is now sitting on the stove. Onion is next.

Thanks, I didn’t know there were powders that are FODMAP free, although I’m not sure if this is the cause of her sensitivity. I’ll see if I can find them where I live.

Regarding the consistency. I’m mainly thinking of heavier/saucy dishes like goulash or some Indian/Pakistani dishes, where onions are cooked for a longish time. They add a creamy texture to the sauce that I find difficult to recreate.

Oh yeah, that’s such a pain. Really tough to find even bread spreads and stuff like that without loads of onion or garlic powder. It’s everywhere…

Lots of good ideas in here, thanks! The processing of the onions unfortunately doesn’t matter much (fresh onions are worse, but even sauteed or thoroughly cooked cause issues). Red onions and shallots, too. Spring onions is a bit better but not great. Leek is good.

Cabbages et al. seem like a good option for the texture, I’ll try that!

We already cook a lot of Asian food that is lighter in terms of onions and garlic (Thai, Vietnamese, Japanese), but some of our favourite cusines do use them a lot.

This was suggested in another comment, too. I’ll try that. At least for garlic, this seems to work.

Unfortunately, actual onions are always an issue for her, no matter the processing (fresh, powder, sauteed, thoroughly cooked… I tried it all).

That’s great, thanks. I’ve heard about the bell pepper trick before somewhere but didn’t know about FODMAP. I’ll give both a try.

Thanks, unfortunately I tried this already and it didn’t work. Doesn’t matter if they’re fresh or dried, sauteed or cooked to death, she can’t handle onions in any form.