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It's been annoying me lately how often I see people declare that certain blog posts or articles are AI-generated due to the presence of certain "tell-tale signs," (emdashes being the #1 example). It annoys me even if I agree that the thing in question is probably is AI-generated—mainly because I really like emdashes and I use them in my own writing all the time, and it grinds my gears knowing that some percentage of the population will assume I used AI because "hurr durr emdash == AI."

I'm not necessarily talking about Tildes. I'm sure I've seen it on here, but the worst offender by far is Hacker News where often one of the top comments on a linked article that has an emdash somewhere in the body will be a snarky comment about how it's clearly AI generated.

Anyway, I blew off some steam this weekend by making this silly satirical website/art project called GENIUS AI Detector that makes me giggle, so I'm sharing it in the hopes that it brings a bit of joy to any fellow emdash users who are likewise depressed about the shadow that has been cast over one of my favorite punctuation marks.

I’ve been exploring coffee and came across this interesting news about “co-fermented coffee”

https://www.home-barista.com/knockbox/discussion-undocumented-infusion-in-green-roasted-coffee-t102005-230.html#p1079794

So in a nutshell, the claim is that you can take green coffee beans and ferment them with some other food item such as spices or fruit, and this process will in turn affect the flavour of the coffee after you roast it and brew it.

Full disclosure, I’ve never heard of co-fermented coffee before. To the best of my knowledge I have never had it before.

The controversy appears to be that perhaps on some or even all cases, the co-fermentation is being augmented or even faked by the addition of glycol and artificial flavours. The suspicion is that typical flavours that are being claimed shouldn’t be stable at the temperatures used in roasting coffee. They also shouldn’t be identifiably the same flavours as the fruit that go in, yet you have lychee co-ferments that apparently taste like lychee, mango co-ferments that taste like mango, and so on.

I’m curious how this all came about. I assume initially co-fermentation was a purely natural process. It sounds like a super obvious thing to attempt. Now we apparently see widespread evidence of chemical additives. Maybe it is in response to instability of the process? Did it ever work as claimed, and did these tests possibly only target the most egregious flavour profiles which therefore found the artificial flavours while not testing the milder and natural variants? I’m sure there are many questions since this seems like an early stage of examination.

So my question is, tilderinos, what’s your take? Is this just gatekeeping, is this fraud on the consumer, do we need certification ala sparkling wine vs champagne for processes, is this possibly just a good and useful evolution of coffee processing?

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Hi everyone, I have a quick couple o'questions since a friend of mine recommended HEY email and I'm not opposed to trying new things, even if I can think of better people to support than DHH.

Specifically, I'm thinking of moving my personal email, which is currently three addresses on the same domain, to HEY. So my questions are as follows:

Extensions let me make an infinite number of domains on the same domain. Like, hello@example.com, delphi@example.com, hi@example.com and so on. All of my questions are related to this mechanic.

1. Can I start an email exchange from an extension?
2. If not, if I reply to an email that came in on an extension, will I reply with said extension?
3. Can I filter emails by the extensino they came in on?
4. Can I set a catch-all that will any email to any extension come in, even if it's not explicitly set up?

Thanks in advance.

Best,

d

Edit after just trying it: It does do all of the things I described, including Catch-All email, although it's clearly not a primary use case and they discourage you from using it. It works just fine though.