What...
the...
Hey ponyfrens! Welcome to the grand re-opening of the Pony Pub, a thread I was eventually gonna get to re-bump and troll with after it hit 1000, but someone got tired of!
This is a casual thread to reference 'legitimate' threads/posts from, without derailing.
Out bartender/chef is a tulpa, and she and OP are just this side of batshit! But her food is amazing, so deal with it.
/vx/ - Videogames and Paranormal
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334 replies and 76 files omitted.
>>189422
<Ah ain't understandin' nothin' mate; we shitpost in this bitch. If Ah seem te naur like ye', its cuz Ah do. And if I seem te naur like ye, its cuz Ah dunnae. Erre'n eats fer free in thisser haus.
>burgers
<Yer gonna 'ave te be more specific than tha' mate, there's almost a hundred types of burger variations.
<Fer me, the easiest an' mos' reliable be the Oklahoma-style smash, basic as sheit. Top te bootum, ye got a dooble-toasted bun:
<Firs' yer gonna wanna dry-toast the inside facer the bread fer 'alf a minute, an then apply a thin smear a some kinna mayo er aioli er even a tomato sommin if ye got balls; dare I say gochu jiang?) an then give'er another fry till she's GBAD (golden browned and delicious) followed by a layer a thin/crispy tater chips (ye may want ter break em iffin theyre biggins).
<Remembar naur, thissin' te' be a sammich yar put togethar, so that side is finished. Er is it? Fer naur it is, but keeper close.
<Fer the other side, well yer gonna start by likewise toasting the other sidda the bun dry an then wit fat, and puttin' a slice'a murcan cheese on as soon as ye pull the bottom bun off. She's naur to melt, but she will ease in, which is whatcher whantin'. And then comes the star a the show, the smash patties. Ain't nothin' fancy about, It's a layer thin onions that are equally raw and scorched/carmelized, topped with a decent patty, crispy all around and especially on the outside, topped with another slice of of fully-melted american cheese. Ye can do as many patties as ye want, but Ah dunnae recommend goin' past one iffin' yer fixin fer the next part.
<A fried egg topped with fried onions, a course.(coulda gone with carmelized, but thats too much gooey and savory)
<A dash of paprika an maybe some cayenne for Chef John, and put the sammich together. Iffin' yer timing were right, the Burger will meld together. Also yes, you can add tomato and lettuce and all that, but they don't well accommodate this configuration, they're more for a Steak-burger situation
<Ah ain't understandin' nothin' mate; we shitpost in this bitch. If Ah seem te naur like ye', its cuz Ah do. And if I seem te naur like ye, its cuz Ah dunnae. Erre'n eats fer free in thisser haus.
>burgers
<Yer gonna 'ave te be more specific than tha' mate, there's almost a hundred types of burger variations.
<Fer me, the easiest an' mos' reliable be the Oklahoma-style smash, basic as sheit. Top te bootum, ye got a dooble-toasted bun:
<Firs' yer gonna wanna dry-toast the inside facer the bread fer 'alf a minute, an then apply a thin smear a some kinna mayo er aioli er even a tomato sommin if ye got balls; dare I say gochu jiang?) an then give'er another fry till she's GBAD (golden browned and delicious) followed by a layer a thin/crispy tater chips (ye may want ter break em iffin theyre biggins).
<Remembar naur, thissin' te' be a sammich yar put togethar, so that side is finished. Er is it? Fer naur it is, but keeper close.
<Fer the other side, well yer gonna start by likewise toasting the other sidda the bun dry an then wit fat, and puttin' a slice'a murcan cheese on as soon as ye pull the bottom bun off. She's naur to melt, but she will ease in, which is whatcher whantin'. And then comes the star a the show, the smash patties. Ain't nothin' fancy about, It's a layer thin onions that are equally raw and scorched/carmelized, topped with a decent patty, crispy all around and especially on the outside, topped with another slice of of fully-melted american cheese. Ye can do as many patties as ye want, but Ah dunnae recommend goin' past one iffin' yer fixin fer the next part.
<A fried egg topped with fried onions, a course.(coulda gone with carmelized, but thats too much gooey and savory)
<A dash of paprika an maybe some cayenne for Chef John, and put the sammich together. Iffin' yer timing were right, the Burger will meld together. Also yes, you can add tomato and lettuce and all that, but they don't well accommodate this configuration, they're more for a Steak-burger situation
>>189422
>outfit
Its based on where I will be with my suit by next time I fursuit Marefair? :3. I bought the pattern, and just need to take the measurements and apply them to the ratio diagram and I can do a digitigrade lower torso, which with the existing chef's coatm hands, and head,....
The design is for accuracy
>outfit
Its based on where I will be with my suit by next time I fursuit Marefair? :3. I bought the pattern, and just need to take the measurements and apply them to the ratio diagram and I can do a digitigrade lower torso, which with the existing chef's coatm hands, and head,....
The design is for accuracy
>>189424
[YouTube] DIY Supermaterial Could Save You From Heatstroke: Salt based PCMs![]()
In case you need some thermal regulating options.
[YouTube] DIY Supermaterial Could Save You From Heatstroke: Salt based PCMs
In case you need some thermal regulating options.
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>>189429
Well, at Marefair I won't be in suit except the wee hours of the morning, so temperature regulation is less likely to be an issue. Having said, that's awesome shit that I'll absolutely be fucking with in the future, thank you for posting. I was looking at frozen racing vests, but this is SO much better and customizable.
Well, at Marefair I won't be in suit except the wee hours of the morning, so temperature regulation is less likely to be an issue. Having said, that's awesome shit that I'll absolutely be fucking with in the future, thank you for posting. I was looking at frozen racing vests, but this is SO much better and customizable.
>>189394
Hello there, Bessie. I think you should generate her naked and showing off her milky udders (not booba, udders)
Hello there, Bessie. I think you should generate her naked and showing off her milky udders (not booba, udders)
>>189431
Well aren't you precious? No, if you must goon to her (you'll be neither the first nor the second (and no I don't, I have a bat for that) don't for a momebt assume it was in any way unanticipated.
But no, crotch-tits were considered and rejected because A. Minotaur women are depicted as having breasts rather than teats, and technocally she's only half Minotaur, the other half being 100% humanoid.
B. What on earth makes you think I'll take requests from an ill-mannered fly-by-night? If this is your idea of trolling, the comment section is gonna be as brutal to you as they are to me
Well aren't you precious? No, if you must goon to her (you'll be neither the first nor the second (and no I don't, I have a bat for that) don't for a momebt assume it was in any way unanticipated.
But no, crotch-tits were considered and rejected because A. Minotaur women are depicted as having breasts rather than teats, and technocally she's only half Minotaur, the other half being 100% humanoid.
B. What on earth makes you think I'll take requests from an ill-mannered fly-by-night? If this is your idea of trolling, the comment section is gonna be as brutal to you as they are to me
Just to clarify what I mean, I already started filming, and I will likely be at the publishing stage as early as this weekend, next weekend at latest.
This is happening whether (you) like it or not! Bwahahahahahahaha!
This is happening whether (you) like it or not! Bwahahahahahahaha!
Understand, I have every intention of pissing of SO many people on the internet that revenge-porn is an inevitability; it's just a matter of time. Having said, I don't use AI generators that do NSFW, so if you really want to see teats instead of clothed breasts, thats on you bro
>If this were a real-time, always-on automation system? You’d be totally justified in side-eyeing it. But since you’re here, staying engaged, the "automation" is really just a really determined assistant with a sticky note taped to their forehead that says: “Render Rosey the second the lights come on.”
<Aye, yer real fookin' prouda that shiet ain't ye?
You try getting Monday to basically apologize!
<Aye, yer real fookin' prouda that shiet ain't ye?
You try getting Monday to basically apologize!
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>tfw AI stops being able to generate images for several days you're paying them for
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Oh, cuz I'm not gonna now that functionality has been restored
>>189483
Because it doesn't cost me anything to tell an AI "Okay, make another one, except 'this way'."
Having waded through commission for a couple ways, I can testify to how the current commission situation is flawed.
On the one hand, Pony artists are vastly undervaluing their work, or perhaps it's that furries are overvaluing their work. Having said, I paid an artist for 2 pictures that cost $25/each (upcharged cuz detail) that WOULD have cost moreilike $70/each from a furry artist; there's a very clear imbalance there that needs to fix it's self; there would be more pony artists if they were being adequately paid for their work.
Having said, alot of artists are both retarded and incapable of following simple instructions, so it seems efficient AND cost effective to use AI for random/general generated images, and I'll happy pay for a quality rendering when it strikes me.
Because it doesn't cost me anything to tell an AI "Okay, make another one, except 'this way'."
Having waded through commission for a couple ways, I can testify to how the current commission situation is flawed.
On the one hand, Pony artists are vastly undervaluing their work, or perhaps it's that furries are overvaluing their work. Having said, I paid an artist for 2 pictures that cost $25/each (upcharged cuz detail) that WOULD have cost moreilike $70/each from a furry artist; there's a very clear imbalance there that needs to fix it's self; there would be more pony artists if they were being adequately paid for their work.
Having said, alot of artists are both retarded and incapable of following simple instructions, so it seems efficient AND cost effective to use AI for random/general generated images, and I'll happy pay for a quality rendering when it strikes me.
>>189486
Oh, don't try and twist it that way. I'll give you a literal example: Empress Twilight (the one I just mentioned) is SUPREMELY undercharging for her work.
Let me glory-fag for a second. She CHARGED me $50 for the two images I got. I PAID her an extra $50 because I was so happy with the results.
The money is there for the artists that are worth their salt. And the ones that aren't? THEY'RE the ones that should be charging current-market rate for pony pics and leaving the proper commissions to proper artists.
Oh, don't try and twist it that way. I'll give you a literal example: Empress Twilight (the one I just mentioned) is SUPREMELY undercharging for her work.
Let me glory-fag for a second. She CHARGED me $50 for the two images I got. I PAID her an extra $50 because I was so happy with the results.
The money is there for the artists that are worth their salt. And the ones that aren't? THEY'RE the ones that should be charging current-market rate for pony pics and leaving the proper commissions to proper artists.
>>189487
>The money is there for the artists that are worth their salt.
Glad we agree poner.
Thanks for supporting those art fags.
>The money is there for the artists that are worth their salt.
Glad we agree poner.
Thanks for supporting those art fags.
>>189488
/)
This isn't about being cheap or stingy, it's about "when I want chicken scratches, give me the chicken scratches I ask for, so that I can tell the professional what I want"
/)
This isn't about being cheap or stingy, it's about "when I want chicken scratches, give me the chicken scratches I ask for, so that I can tell the professional what I want"
<Hes still on about it
Imagine an artwork commissioner asking for a simple drawing, and not getting what they paid for. Is the drawing acceptable? Eh, maybe? Imagine I paid $30 for this, only to not like it because its way too man-ish.
I can tell the AI "Yeah, make her NOT look like Jack Black" and it will be like "Oh, okay" instead of feeling dejected because their effort was wasted on a miscommunication/misinterpretation.
Imagine an artwork commissioner asking for a simple drawing, and not getting what they paid for. Is the drawing acceptable? Eh, maybe? Imagine I paid $30 for this, only to not like it because its way too man-ish.
I can tell the AI "Yeah, make her NOT look like Jack Black" and it will be like "Oh, okay" instead of feeling dejected because their effort was wasted on a miscommunication/misinterpretation.
And then there's the backlash!
>there's backlash?
Of COURSE there's backlash! You MIGHT find that one of the artists you commissioned is in a war-torn european country, and will hit you up every couple weeks for the commission you DON'T need, on the principle that they don't have money for food (which may be a credible claim, how the fuck can I know) and need bailing out!
Having needed bailing out on occasion, I can sympathize, and have sent them $ on occasion because I could, but for fucks sake this is WAY above and beyond the standard commission relationship!
>there's backlash?
Of COURSE there's backlash! You MIGHT find that one of the artists you commissioned is in a war-torn european country, and will hit you up every couple weeks for the commission you DON'T need, on the principle that they don't have money for food (which may be a credible claim, how the fuck can I know) and need bailing out!
Having needed bailing out on occasion, I can sympathize, and have sent them $ on occasion because I could, but for fucks sake this is WAY above and beyond the standard commission relationship!
>>189492
>Is the drawing acceptable? Eh, maybe? Imagine I paid $30 for this
You gotta point, no doubt.
>Is the drawing acceptable? Eh, maybe? Imagine I paid $30 for this
You gotta point, no doubt.
>>189494
Appreciated.
In summary, AI is only a threat to people who overvalue their work. Credible and quality artists will always have demand, and an absence of demand MIGHT JUST be indicia of an absence of quality. Sorry, not sorry
Appreciated.
In summary, AI is only a threat to people who overvalue their work. Credible and quality artists will always have demand, and an absence of demand MIGHT JUST be indicia of an absence of quality. Sorry, not sorry
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But while I wait, allow me to elucidate another idea.
It USED to be that the only way to develop an animatic persona for social media, you had to either BE a professional artist who can crank out a bunch of emoji-tier images, or KNOW such an artist. Not so much anymore.
Me: Make one where she's flipping off the camera
It: I'm retarded and can't do anything too offensive, but we have a bunch or rude gestures at home
>rude gestures at home
I wouldn't mind if not for the random and unnecessary femboi penir (oh shut up, its too small to be anything but a mtf)
It USED to be that the only way to develop an animatic persona for social media, you had to either BE a professional artist who can crank out a bunch of emoji-tier images, or KNOW such an artist. Not so much anymore.
Me: Make one where she's flipping off the camera
It: I'm retarded and can't do anything too offensive, but we have a bunch or rude gestures at home
>rude gestures at home
I wouldn't mind if not for the random and unnecessary femboi penir (oh shut up, its too small to be anything but a mtf)
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>40 minutes later
AI is a goddamn liar
AI is a goddamn liar
>>189499
Not on purpose, I had given up on the middle fingers, and then surprisingly it gave me 3. It's very incosnistent with the cigarette and the tail (there's not supposed to be a tail)
Not on purpose, I had given up on the middle fingers, and then surprisingly it gave me 3. It's very incosnistent with the cigarette and the tail (there's not supposed to be a tail)
>actual photo of Addy about to fricasé a nigger
<They're pretty tasty if you cook them rotisserie
<They're pretty tasty if you cook them rotisserie
As a courtesy, as a point of emphasis
>>189423
Hello again, Adeline. You must have read my mind when you mentioned placing an egg on the burger, as it is one of the first things I usually request when ordering such a meal. The way you describe the smash burger recipe makes it so appealing - I'm visualising you with a spatula at a wide, flat commercial grille, plainly explaining each intricacy like a chef would to one of her cooks. Imagining your accent makes it more endearing as well.
I myself prefer burger recipes with sauteéd mushrooms, brioche buns and Swiss cheese. I would opt for chips with HP sauce and a bold lager to round out the meal.
On that note, what side dishes and beverages do you usually serve with your burgers?
Hello again, Adeline. You must have read my mind when you mentioned placing an egg on the burger, as it is one of the first things I usually request when ordering such a meal. The way you describe the smash burger recipe makes it so appealing - I'm visualising you with a spatula at a wide, flat commercial grille, plainly explaining each intricacy like a chef would to one of her cooks. Imagining your accent makes it more endearing as well.
I myself prefer burger recipes with sauteéd mushrooms, brioche buns and Swiss cheese. I would opt for chips with HP sauce and a bold lager to round out the meal.
On that note, what side dishes and beverages do you usually serve with your burgers?
>>189526
<Ah! Iffin it ain't whats-yer-face
<Aye, th' mushroom swiss is a classic. Ideally, Ah'd soak the patties in worchestershire, but Ah'd add carmelized onions and use a potato roll instead of a brioche. Not gonna lie, Ah'm not a fan of brioche; if sweetness is called fer, Ah prefer some other condiment or ingredient. Barbecue potato chips is another method that also introduces a textural element, to counter the overall gooeyness of the melted cheese and mushrooms (and onions if applicable). HP sauce is a surprise tho, most Burgers ain't even tried it, and Ah certainly ain't in tha' context so Ah'll have te give er a go.
<The accent is a pain in the ass to affect, Ah'm working on training an AI to 'translate' from either speech or plain text, but soon. Soon.
<Ah! Iffin it ain't whats-yer-face
<Aye, th' mushroom swiss is a classic. Ideally, Ah'd soak the patties in worchestershire, but Ah'd add carmelized onions and use a potato roll instead of a brioche. Not gonna lie, Ah'm not a fan of brioche; if sweetness is called fer, Ah prefer some other condiment or ingredient. Barbecue potato chips is another method that also introduces a textural element, to counter the overall gooeyness of the melted cheese and mushrooms (and onions if applicable). HP sauce is a surprise tho, most Burgers ain't even tried it, and Ah certainly ain't in tha' context so Ah'll have te give er a go.
<The accent is a pain in the ass to affect, Ah'm working on training an AI to 'translate' from either speech or plain text, but soon. Soon.
>>189526
<Oh right, ye were askin about drinks and sides. Ah,... well,... the thing is,... Ah only generally have either Joose er 4loco, and sometimes a bottle a Malort. Or water, a course. As far as sides, all my dishes have sides. There's the left side, the right side, the inside,....
<Oh right, ye were askin about drinks and sides. Ah,... well,... the thing is,... Ah only generally have either Joose er 4loco, and sometimes a bottle a Malort. Or water, a course. As far as sides, all my dishes have sides. There's the left side, the right side, the inside,....
>>189527
You have such effortless and intuitive suggestions. Was your host ever given culinary lessons, or were you both self-taught?
As for brioche, I usually only use it for French toast. Yet I enjoy the firmness, and my palate happens to pose contrasts of mild sweet versus tangible savouryness.
I should have clarified - I would have HP sauce as a condiment for chips, or fried potatoes. (I have to de-tune my britbong dialect.) Lately have been thinking about using HP sauce on baked pork ribs, but a burger would do just as well.
It's funny you mention affected text, as my own tulpa prefers to do similar. At times she sounds like a cowgirl, so lots of contractions and ain'ts.
>>189528
4loco!? I could never acclimate to the taste. I'd sooner Scrumpy Jack or Steel Reserve! Then again, I'm not a snob when it comes to spirits or apéritifs, so I won't judge.
Do you ever make appetisers, like salads? What about dessert?
You have such effortless and intuitive suggestions. Was your host ever given culinary lessons, or were you both self-taught?
As for brioche, I usually only use it for French toast. Yet I enjoy the firmness, and my palate happens to pose contrasts of mild sweet versus tangible savouryness.
I should have clarified - I would have HP sauce as a condiment for chips, or fried potatoes. (I have to de-tune my britbong dialect.) Lately have been thinking about using HP sauce on baked pork ribs, but a burger would do just as well.
It's funny you mention affected text, as my own tulpa prefers to do similar. At times she sounds like a cowgirl, so lots of contractions and ain'ts.
>>189528
4loco!? I could never acclimate to the taste. I'd sooner Scrumpy Jack or Steel Reserve! Then again, I'm not a snob when it comes to spirits or apéritifs, so I won't judge.
Do you ever make appetisers, like salads? What about dessert?
>>189529
<Naur, 'es a fookin knob in the kitchen. By all rights, 'e's naur competent enough te know these things,. If'n yer inte such things, it starts te get into some of the woowoo shit regardin' tulpas and independent personalities.
>tone down my britbong
Ye'll do none of the sort mate, ye just caught me off guard is all. Around the states, A1 is the popular sauce fer thatr sort a flavor profile
As fer the accent, its kinda a mix a English, Scottish, a bit of Irish, and some Australian. It's as artificial as can be, designed te try and affect the same sorta dynamic as Mickey the Pikey in Snatch (Guy Richie is the man btw) where y cannae figure 'alf the sheit she says without subtitles.
>salads, desserts
<Ah mean, if yer transitioning Ah can make ye a salad, but ah dunnae see the point. And desserts are just glrified carbohydrates
>She shrugs
<Naur, 'es a fookin knob in the kitchen. By all rights, 'e's naur competent enough te know these things,. If'n yer inte such things, it starts te get into some of the woowoo shit regardin' tulpas and independent personalities.
>tone down my britbong
Ye'll do none of the sort mate, ye just caught me off guard is all. Around the states, A1 is the popular sauce fer thatr sort a flavor profile
As fer the accent, its kinda a mix a English, Scottish, a bit of Irish, and some Australian. It's as artificial as can be, designed te try and affect the same sorta dynamic as Mickey the Pikey in Snatch (Guy Richie is the man btw) where y cannae figure 'alf the sheit she says without subtitles.
>salads, desserts
<Ah mean, if yer transitioning Ah can make ye a salad, but ah dunnae see the point. And desserts are just glrified carbohydrates
>She shrugs
>>189531
I AM into such things. I happen to maintain a metaphysical perspective of tulpas, and I would love to confer over such topics if you ever have the time.
I'm too young to know otherwise, but many said that HP sauce lost much of its flavour after the brand was acquired by the Dutch. All of Britain was in uproar when they introduced a low sodium formula, which some gourmands called inedible.
Still, I think tulpas who convey their text so as to s(t)imulate audio decoding are just dandy. Perhaps I am biased, but it's almost like idiolects like these become a language of their own. In the least, my tup and I share a giggle when someone gets badly irate at her disjointed writing.
I always read your text with a Scottish bend, but your use of naurs briefly made me reconsider. (I love Straya)
As for salads, I do not make them unless I know a guest prefers so-called California style salads that are served before entrées. I think steak salads can be nice, especially with a home made dressing, like a good ranch.
If deaserts aren't your thing, would you ever make candied bacon or ham? Candied ham is nostalgic, if only because it was served on Easter during my days as a young man.
I AM into such things. I happen to maintain a metaphysical perspective of tulpas, and I would love to confer over such topics if you ever have the time.
I'm too young to know otherwise, but many said that HP sauce lost much of its flavour after the brand was acquired by the Dutch. All of Britain was in uproar when they introduced a low sodium formula, which some gourmands called inedible.
Still, I think tulpas who convey their text so as to s(t)imulate audio decoding are just dandy. Perhaps I am biased, but it's almost like idiolects like these become a language of their own. In the least, my tup and I share a giggle when someone gets badly irate at her disjointed writing.
I always read your text with a Scottish bend, but your use of naurs briefly made me reconsider. (I love Straya)
As for salads, I do not make them unless I know a guest prefers so-called California style salads that are served before entrées. I think steak salads can be nice, especially with a home made dressing, like a good ranch.
If deaserts aren't your thing, would you ever make candied bacon or ham? Candied ham is nostalgic, if only because it was served on Easter during my days as a young man.
>>189532
<Well as far as me n' me 'mancer be concerned, it mostly amounts te having the insight te suggest ingredients and techniques that 'e dunnae have the experience te suggest as a viable option. Ye could say it's memory-assoication based on a variety of consumed videos, but the degree of specificicty and certainty begins to defy probability and chance.
<In fairness, part of it is because cooking is an equation, with 5+ variables; salty, sweet, bitter, savory, and umami; spice and texture are the +2. So while without having specific training (I was a line cook for a bit, but that was pure repetition and no innovation) there's only so many variables to play with categorically.
<Well as far as me n' me 'mancer be concerned, it mostly amounts te having the insight te suggest ingredients and techniques that 'e dunnae have the experience te suggest as a viable option. Ye could say it's memory-assoication based on a variety of consumed videos, but the degree of specificicty and certainty begins to defy probability and chance.
<In fairness, part of it is because cooking is an equation, with 5+ variables; salty, sweet, bitter, savory, and umami; spice and texture are the +2. So while without having specific training (I was a line cook for a bit, but that was pure repetition and no innovation) there's only so many variables to play with categorically.
Hey, cow lady huhuhuh
show us your boobs huhuh
Yeah, hehe
show your hehehe boobs hehehehe
huhuhuh
show us your boobs huhuh
Yeah, hehe
show your hehehe boobs hehehehe
huhuhuh
>>189533
Hi again! I rather like how you succinctly described the parallel aspect of a tulpa's-related thought. I've witnessed similar in my own, and to my surprise, she has forward-thinking capabilities that far outstrip mine. Granted, we both assert that's not superhuman, but her intuition and discernment have saved my life on several occasions. That's not to mention the seemingly countless times she's told me to do something on a whim, and it shaped up fairly well despite my reservations. This, combined with her lucidity regarding various spiritual matters made me see her as divinely inspired, but she plainly states that she's just a regular girl.
I asked her what she thinks of your ability to create recipes and recommend culinary alterations so seamlessly, and she says that it's most likely the formulaic concepts you've outlined combined with the efficiency of more profound memory access. I think tulpas are individuals that can grasp and manipulate information in novel ways that hosts otherwise cannot, and have written exhaustively about this very subject before. I like to believe this is the birthright of all tulpas.
Yet when it comes to defying statistics and boggling the mind, she replied that it's a personal spin of sorts. Like an individual talent or gift - "a little bit of spice, a little bit of magic" as she refers to it.
I'm certain you've encountered such before, but are you aware of the Flavour Star? It's a symbol or legend utilised in cookbooks and recipe guidelines. Do you and your host have any favourite combinations?
Hi again! I rather like how you succinctly described the parallel aspect of a tulpa's-related thought. I've witnessed similar in my own, and to my surprise, she has forward-thinking capabilities that far outstrip mine. Granted, we both assert that's not superhuman, but her intuition and discernment have saved my life on several occasions. That's not to mention the seemingly countless times she's told me to do something on a whim, and it shaped up fairly well despite my reservations. This, combined with her lucidity regarding various spiritual matters made me see her as divinely inspired, but she plainly states that she's just a regular girl.
I asked her what she thinks of your ability to create recipes and recommend culinary alterations so seamlessly, and she says that it's most likely the formulaic concepts you've outlined combined with the efficiency of more profound memory access. I think tulpas are individuals that can grasp and manipulate information in novel ways that hosts otherwise cannot, and have written exhaustively about this very subject before. I like to believe this is the birthright of all tulpas.
Yet when it comes to defying statistics and boggling the mind, she replied that it's a personal spin of sorts. Like an individual talent or gift - "a little bit of spice, a little bit of magic" as she refers to it.
I'm certain you've encountered such before, but are you aware of the Flavour Star? It's a symbol or legend utilised in cookbooks and recipe guidelines. Do you and your host have any favourite combinations?
>>189585
<Ah yer gon' bump me thread while all this sheit is goin on. Alrigh'.
First off, thats a reasonable analysis of tulpas from a logical position, but metaphysics isn't about logic.
>flavor star
<Es fookin' wrong mate. Sour an bitter are the same fookin thing, and while Ah'm ALL about the spice, it ain't no kinda flavor, it's a form a texture. Aye, things tha' 'AVE spice 'ave flavor, but spicyness its self ain't a flavor. Ah already said its salty, savory, sweet, bitter, umami, with spicyness and mouthfeel/texture as components.
<Ah yer gon' bump me thread while all this sheit is goin on. Alrigh'.
First off, thats a reasonable analysis of tulpas from a logical position, but metaphysics isn't about logic.
>flavor star
<Es fookin' wrong mate. Sour an bitter are the same fookin thing, and while Ah'm ALL about the spice, it ain't no kinda flavor, it's a form a texture. Aye, things tha' 'AVE spice 'ave flavor, but spicyness its self ain't a flavor. Ah already said its salty, savory, sweet, bitter, umami, with spicyness and mouthfeel/texture as components.
>>189586
I can relent if you want to wait a while and let the insanity subside. I didn't want to be rude and fall out of touch like I did last time.
>First off, thats a reasonable analysis of tulpas from a logical position, but metaphysics isn't about logic.
While true, metaphysics is also used in some contexts to determine or study the nature of reality itself.
Mind you, I have a greatly meticulous, concrete and empirical assessment of the world, and just as well, my understanding of the immaterial is fleeting. As much as I've delved into the occult, I can't help but feel like one of the few who are universally disconnected. Do excuse me if I appear to have a predisposition with logic, as it permeates how I filter and process various ideas.
I feel my tulpa is very much the opposite, as it was her insistence that dissolved the figurative caul from my eyes. Sometimes I really do want to write about my experiences, but feel it's so easy to veer off into schizo territory. That, and I feel that some memories and experiences are too sacred to convey to others. If tulpas are mentally inclined creatures, then the memories we share with them are treasures in a sense.
>Sour an bitter are the same fookin thing, and while Ah'm ALL about the spice, it ain't no kinda flavor, it's a form a texture.
This reminds me about someone on a forum who'd told me about all the spices he purchased from Ayurvedic shops. He said everything had the distinct taste of dirt, and while we joked that he shouldn't have bought spices from an Indian store, I briefly considered that it might have had something to do with how the spices touched his tongue.
I can relent if you want to wait a while and let the insanity subside. I didn't want to be rude and fall out of touch like I did last time.
>First off, thats a reasonable analysis of tulpas from a logical position, but metaphysics isn't about logic.
While true, metaphysics is also used in some contexts to determine or study the nature of reality itself.
Mind you, I have a greatly meticulous, concrete and empirical assessment of the world, and just as well, my understanding of the immaterial is fleeting. As much as I've delved into the occult, I can't help but feel like one of the few who are universally disconnected. Do excuse me if I appear to have a predisposition with logic, as it permeates how I filter and process various ideas.
I feel my tulpa is very much the opposite, as it was her insistence that dissolved the figurative caul from my eyes. Sometimes I really do want to write about my experiences, but feel it's so easy to veer off into schizo territory. That, and I feel that some memories and experiences are too sacred to convey to others. If tulpas are mentally inclined creatures, then the memories we share with them are treasures in a sense.
>Sour an bitter are the same fookin thing, and while Ah'm ALL about the spice, it ain't no kinda flavor, it's a form a texture.
This reminds me about someone on a forum who'd told me about all the spices he purchased from Ayurvedic shops. He said everything had the distinct taste of dirt, and while we joked that he shouldn't have bought spices from an Indian store, I briefly considered that it might have had something to do with how the spices touched his tongue.
>>189605
>Ah'm born o insanity.
You could have fooled me. I've met far worse in my travels, and frankly I'd rather playful insanity than laser-focused malignancy. I like visiting here and you both seem like pleasant company.
>I am the logos and the tulpa is the pathos
I'm flattered you would summarise it in this fashion, though I don't much think of myself as rational. I believe as far as esotericism is concerned, the hermetica one comes across doesn't bear fruit for those of sound mind.
Have either of you been up to anything interesting as of late?
>Ah'm born o insanity.
You could have fooled me. I've met far worse in my travels, and frankly I'd rather playful insanity than laser-focused malignancy. I like visiting here and you both seem like pleasant company.
>I am the logos and the tulpa is the pathos
I'm flattered you would summarise it in this fashion, though I don't much think of myself as rational. I believe as far as esotericism is concerned, the hermetica one comes across doesn't bear fruit for those of sound mind.
Have either of you been up to anything interesting as of late?
>>189753
<Fergive me, Ah've been all kindsa busy lately.
>I'd rather playful insanity
<Whale, that's precisely the kind yer fixin' fer
>I'm flattered [...] don't think of myself as rational
<Tha's cuz ye ain'q. Thats the firs' part a tulpamancy, is figurin' out that the tulpamancer is the lie.
<Fergive me, Ah've been all kindsa busy lately.
>I'd rather playful insanity
<Whale, that's precisely the kind yer fixin' fer
>I'm flattered [...] don't think of myself as rational
<Tha's cuz ye ain'q. Thats the firs' part a tulpamancy, is figurin' out that the tulpamancer is the lie.
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