bboycire

So Chinese soups are mostly very thin, think Italian wedding soup. One kind of tofu goes well with the soup is frozen firm tofu. You just buy some firm tofu, freeze it, then thaw and dice it. The water in tofu freeze and expand, compacting the fibers in between each pocket of water, changing the texture to something a bit more spongey, and it soaks up lots of soup and flavor

I like frozen firm tofu. Freezing changes the texture and makes very spongey, good for throwing them in a stew, they will soak up lots of juice and flavor

No, the pockets of water in tofu expands when freezing, and compacts the tofu fibers, changing the texture, that's it.

Some people put increasingly heavy books on top to push the water out and flatten the tofu, it can do the same. It's faster than freezing then thawing, but it's more work and have to be careful to do it slowly to not crash it

What how? Didn't he do an ama? With picture and stuff? How did people discover he's fake?

There's also the equipments, hosting, and running of the AI, I'd imagine those costs a lot. If most companies can claim ownership of patents of what the employees come up with on the job, because you know, they are on the pay roll. Would the patent belong to the hosting or the inventer of the AI?