my inner eye needs a Nap

Other useful AI Removal/Detection links

How to spot AI Hallucinations like a Reference Librarian (originally on Substack)

Like "Celine wanted the golden Honmoon even though it would hurt Rumi but Zoemira would never take that chance" Celine threw Rumi's sword away while the Honmoon tore to shreds around her and Zoemira drew on her when she tore it locally once

"Zoemira would never have hurt Rumi if Celine hadn't taught them to hate patterns mindlessly" Zoemira gave demon!Rumi multiple unchallenged sentences, asked her what was going on, let her say she was working with Jinu without reacting violently, trying to understand the whole time, and drew on her only when she proved she was an active, imminent danger, there was nothing remotely mindless or instinctive about summoning their weapons in a response to Rumi's actions not her looks

mira being fluent in japanese and zoey in english, rumi literally said goodbye to those languages. brain emptied of it all.

and-

and-

[sink drain sound effects]

And now Celine's standing there, head empty no thoughts but 'pretty girl is speaking fluent Japanese.' (all those years of lessons are really paying off! 👍)

Even before the Honmoon chose Rumi, Celine had her learning Japanese. Miyeong spoke it so well, so fluently...it would feel like sacrilege to not have her daughter do the same, especially since she's (shamefully) picked up more then a little of Celine's French (she's been minding her tongue, but it slips out more than she'd care to admit).

Private lessons, books, a bargain that she can watch all the Sailor Moon she wants so long as it's in Japanese, Celine does everything she can humanly think of to have Rumi be fluent in Japanese.

And yet here she is, standing in the wings of a Tokyo TV set, watching Rumi smile dazedly as Mira fluently answer the interviewer's question about their newest album, head empty no thoughts but 'pretty girl is speaking fluent Japanese.'

Not a good day to be Celine.

And somewhere in the afterlife Miyeong is looking down and laughing.

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May I present to you, nationalclothing.org?

To start off, some facts:

-White wine is made from sweet pulp inside of the grape (minus the seeds).

-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).

-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.

-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.

-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.

-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.

-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).

Your ability to taste tannins is genetic.

There is a genetic marker determining whether your taste cells are sensitive to tannins.

Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.

I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.

So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol. 

More tannin info: -Tannins bind to fat.

-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.

-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.

-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.

-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).

More wine facts: -90% of the “aromas” of wine are marketing BS

-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.

-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).

-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).