Using PowerShell for DIY AI Image Creation, Part 2: Stable Diffusion - Redmondmag.com
Using PowerShell for DIY AI Image Creation, Part 2: Stable Diffusion Redmondmag.com
Could not retrieve the full article text.
Read on GNews AI diffusion →Sign in to highlight and annotate this article
Conversation starters
Daily AI Digest
Get the top 5 AI stories delivered to your inbox every morning.
More about
stable diffusion
Looking for Help on Building a Cheap/Budget Dedicated AI System
I’ve been getting into the whole AI field over the course of the year and I’ve strictly said to NEVER use cloud based AI (Or under VERY strict and specific circumstances). For example, i was using Opencode’s cloud servers, but only because it was through their own community maintained infrastructure/servers and also it was about as secure as it gets when it comes to cloud AI. But anything else is a hard NO. I’ve been using my main machine (Specs on user) and so far it’s been pretty good. Depending on the model, I can run 30-40B models at about 25-35 tok/s, which for me is completely usable, anything under or close to 10 tok/s is pretty unusable for me. But anyways, that has been great for me, but I’m slowly running into VRAM and GPU limitations, so I think it’s time to get some dedicated h
Knowledge Map
Connected Articles — Knowledge Graph
This article is connected to other articles through shared AI topics and tags.
More in AI Tools
Unsweetened Whipped Cream
I'm a huge fan of whipped cream. It's rich, smooth, and fluffy, which makes it a great contrast to a wide range of textures common in baked goods. And it's usually better without adding sugar. Desserts are usually too sweet. I want them to have enough sugar that they feel like a dessert, but it's common to have way more than that. Some of this is functional: in most cakes the sugar performs a specific role in the structure, where if you cut the sugar the texture will be much worse. This means that the cake layers will often be sweeter than I want for the average mouthful, and adding a layer of unsweetened whipped cream brings this down into the range that is ideal. It's good in helping hit a target level of sweetness without compromising texture. (This is a flourless chocolate cake with pr
Discussion
Sign in to join the discussion
No comments yet — be the first to share your thoughts!