ChatGPT Did Not Write This Talk

Yesterday I was invited to give the final talk of the year for the Tech Leader Chats meetup group, which is run by Multitudes from NZ. I had a righteous rant about generative AI and creativity, and I think I did a pretty good job with it! My references are below, and you can watch the talk online here:

I also wanted to share the list of references and news stories that I mentioned during the talk:

Thanksgiving

It’s 35C/95F out; all of Sydney is under extreme heat warning; and all I want is a goddamn can of pumpkin so I can make pumpkin pie ice cream. But alas, none to be found, not even for ready money. I will be roasting butternut this evening once the sun goes down…

Oh, and I asked the butcher how much it would be for a turkey breast to sous vide, and he told me $97 AUD (that’s $62 USD), and I laughed in his face and then bought a couple chicken breasts instead. I think it was actually a turkey crown roast, but whatever. Chicken it is.

EDITED – ONE HOUR LATER:

Me: So we’re going to be roasting pumpkin tonight so I can get puree, because I couldn’t find any canned. 😒

Rodd: You know, we already have some frozen puree from the last time you did that?!

Whaaaaaaat. THANKS, PAST KRIS!

7-11 Onigiri 🍙 – continued!

Time to try the other two 7-11 onigiri flavours!

First up I went with the Teriyaki Chicken, which I think illustrates just how “ungenerous” the filling is in these. It also didn’t really taste of much. Definitely my least favourite of the three.

Teriyaki chicken onigiri

Lastly, we have the Sweet Chilli Cooked Salmon. I definitely wasn’t expecting much (Sweet chilli? Really, Australia?!), especially when I saw the little blob of filling. BUT I was very happily surprised. It’s great! Lots more flavour than either of the other two, and if I ever get them again, this will be my choice.

Sweet Chilli Cooked Salmon onigiri

Dinner

Korean Chili-Braised Brisket with Kimchi Coleslaw! I accidentally bought an extra tub of gochujang so this was a great way of using it up. 😍

The recipe is here. It’s technically for an Instant Pot, but I did it in a traditional pressure cooker and therefore reduced the time a bit. (I think the traditional one gets a bit higher pressure.) You can also use a slow cooker, but that would have required starting the day before to get everything properly marinated.