Would you concede that there is a difference between an hobbyist making minor adjustments to a image and a multibillion-dollar company that’s promoting a solution that effectively replaces the entire image with a new a one and that creating a ecosystem depentend on such a solution may go the same way PhysX did?

Do you guys turn your graphics settings to lowest to make sure not to interfere with “artistic vision”?

This such a bad take and demonstrates a total disregard for the role of technical artists and design.

Anti-aliasing aims to overcome an inherent limitation a raster (of pixels) may present, in oder to bring the actual result closer to an artist’s vision. The same can be said for any other technique. The common denominator is, that they all attempt to bring a artistd vision for their work closer to reality.

DLSS5, on the other hand, brings the result closer to Nvidias vision of what “good” looks like. And I think it looks bland and badly photoshopped and I want to see more good looking games.

Because of some comments, I’d like to add:

“Optimization” isn’t the same as “high fps”. Optimization is a game of priorities. Take the demo scene: these programs may be 64KB in size (on disk) but are capable of choking a 5090 to death.

This may just mean we get even worse performing titles, because the “quadruple-A” guys don’t give a fuck.

Basically, the pan must be hot but not too hot.

It sounds kinda stupid, but before I got used to my current pans, I always had to add a small drop of water to check whether I could start. As soon as the water began to boil, the pan was hot enough to cook (but wouldn’t just burn everything into a crisp).

In theory, it’s really, really simple, but to be able to intuit the pans temperature, really felt like a boss move… for the first few times, until it just became second nature. I had to scrape off more than one egg before it clicked.

Its manufacturing requires relatively large quantities of fairly toxic and also very resistant chemicals. This means that when they enter the environment (and they will), they will poison it for a very long time, with consequences that are not yet fully understood.

In addition, it decomposes when heated above 260°C and can detach from the pan and get into your food. Keep in mind that almost all oils start to smoke well before reaching this temperature, so you should be able to tell when you’ve just ruined your pan.

In my opinion: hot stainless steel and a little butter will prevent food from sticking. This requires a (easy to learn, but still) technique, but once you got it, you can enjoy your stainless steel pan for basically forever.