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Cake day: June 10th, 2023

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  • Not all lactose free milk is equal. Look for ultra-filtered lactose free milk. The extra sweetness is caused by adding an enzyme that breaks down lactose into smaller, simpler sugars, e.g. glucose. Your body is better at tasting these sugars, and so you notice the sweetness more.

    Ultra-filtered milk removes the brunt of the lactose before they add the latase enzyme, and thus there will be less simple sugar for your body to notice, resulting in a less-sweet milk.

    Oat milk or water won’t add the body or depth you’re looking for. Depending on the particular beans, roast, and brewing method, milk might enhance the flavor profile. Similar to sugar and salt enhancing cacao. Yes, you lose nuanced notes, but no, that’s not a bad thing if the overall profile is improved.

    You can also try blending different milks. Maybe you like 90-10 oat/whole milk or 70:30 ultra filtered/macadamia.

    Perhaps go to a local shop during a slow period and ask if you can get a cup of coffee black and a flight of alternative milks. Whatever you do, have fun doing it!










  • I’m not really following you but I think we might be on similar paths. I’m just shooting in absolute darkness so don’t hold much weight to my guess.

    What makes transformers brilliant is the attention mechanism. That is brilliant in turn because it’s dynamic, depending on your query (also some other stuff). This allows the transformer to be able to distinguish between bat and bat, the animal and the stick.

    You know what I bet they didn’t do in testing or training? A nonsensical query that contains thousands of one word, repeating.

    So my guess is simply that this query took the model so far out of its training space that the model weights have no ability to control the output in a reasonable way.

    As for why it would output training data and not random nonsense? That’s a weak point in my understanding and I can only say “luck,” which is, of course, a way of saying I have no clue.