Have lately seen a flood of writings on the internet that have what I am coming to recognize as hallmarks of AI: over-long and repetitive narrative (common to much of what passes on the internet), inability to maintain continuity of the story, and something I struggle to describe, not because of what is there, but because of what it lacks.
My parallel is, strangely, coffee. I used to buy a lot of it - thousands of pounds - so had to do a lot of tasting and learning.
"OK coffee" is, well, OK. A lot comes from Central America - we called those "Central American Mild." A good base but a flat-ish flavor profile. It turns out that our pallets appreciate something I call "spiky" tastes. I suspect the same is true of textures - we love and crave a little bit of crunch in an otherwise uniform bite of food for example.
I really like Columbian coffee, but back in business we would over-roast a small percentage and blend those beans in to create some harsh flavor notes. Notes is a good word for it - contributes to the melody.
Even today I buy a good basic Columbian coffee and blend in about 25% espresso beans to get something I like.
I see similarities. There are tangible and intangible aspects to both. I am an avid reader but find that many books have been padded, as if the author is back in high school and is using wide margins to meet a page requirement.
Brevity is the soul of wit!
Good luck and persevere!
Have lately seen a flood of writings on the internet that have what I am coming to recognize as hallmarks of AI: over-long and repetitive narrative (common to much of what passes on the internet), inability to maintain continuity of the story, and something I struggle to describe, not because of what is there, but because of what it lacks.
My parallel is, strangely, coffee. I used to buy a lot of it - thousands of pounds - so had to do a lot of tasting and learning.
"OK coffee" is, well, OK. A lot comes from Central America - we called those "Central American Mild." A good base but a flat-ish flavor profile. It turns out that our pallets appreciate something I call "spiky" tastes. I suspect the same is true of textures - we love and crave a little bit of crunch in an otherwise uniform bite of food for example.
I really like Columbian coffee, but back in business we would over-roast a small percentage and blend those beans in to create some harsh flavor notes. Notes is a good word for it - contributes to the melody.
Even today I buy a good basic Columbian coffee and blend in about 25% espresso beans to get something I like.
Maybe good writing is like good coffee!
Jim,
I see similarities. There are tangible and intangible aspects to both. I am an avid reader but find that many books have been padded, as if the author is back in high school and is using wide margins to meet a page requirement.
I like your idea about the espresso beans!
Michael