THE RIGHT OF REPLY

JHarp

Cognitohazard in a Cat Disguise
Joined
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Messages
114
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Just so I'm clear; that doesn't mean I encourage all of the behaviour; as trolling, baiting and other things can be seen as spam among other issues which break the forum rules.

Overall though, I do agree with the rest of the people as well, there are too many AI popping up, and someone being performative isn't the best image. This is a place where many who are learning english, english second language are trying to post and chat, correcting someone in your last thread because they are expressing that your conversation markers aren't stereotypical of their perception of a region doesn't suddenly justify a reply in kind.

You'd have had a much nicer reception and conversation in general if you had met halfway, than upholding the rest of the tone.
 

DireBadger

Fanatical Writer
Joined
Nov 22, 2022
Messages
525
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133
I just write stories, and occasionally ask an AI to spellcheck. I tried using an AI to help 'organize' one of my books, but eventually, its 'organization' pissed me off. If anyone wants to see why, check out my story, 'No Rest for the Shifted'.

Basically, it was bad because while I did the writing, I let it do a little too much of the 'polishing', and it turned out nasty enough that I stopped. I can't even be bothered to take the thing down.

But one thing I am not going to do is accuse my audience of being 'judgmental of a superior intellect' when they say it sucks, because writing 'for a superior intellect' only works as a decent lie when you are trying to rip off the government or vanity publishing. It DID suck, and I lost track halfway through.
 

Corty

Ra’Coon
Joined
Oct 7, 2022
Messages
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183
I'm going to delete my first attempt at communicating in my draft of this post to redo it nicer here.

I'm going to be honest here. Your typing in the forums, against the majorities perspective; is probably quite solidly human. The main issues you are presenting is the overly formal grandstanding manner, with the fact you meander.

People here, in a casual forum, aren't expecting well polished, long walls of text. When I do it, half the time I throw it in a spoiler or some other reduction tactic because I 'have a lot to say' in my specific overly formal and rigid voice, but it isn't the only way I could be replying to a topic.

What people seem to have failed to communicate in the midst of the AI scare from all the fake/rage bait users being made to post and advertise AI posted books and otherwise, is the fact that AI tend to keep that 'overly polished' writing style, meaning when you start using em dashes, those little '—' symbols that aren't a hyphen, people are going to immediate jump on that.

The only people who were taught to use them outside of people who have interacted with the modern version of AI that now write stories, are high level grammar students and university students focusing on media and writing. It isn't a symbol on the keyboard, most people who know they exist, would be just as happy using a hyphen to save them the remembering of a specific alt key; of which many keyboards like apple computers, don't even have easily accessible.

So while the accusation was likely unfair, your tone, your doubling down on the specific style of writing in a more casual space, your choice to use what would be called 'ten dollar words' constantly, made it unapproachable. Even if you hold that kind of idiolect in your day to day, communication follows Grices Maxims, one of which is cooperation. You expect your audience to understand your communications and to do so, you author them in such a style that people can follow along clearly.

I think the meandering you incorporated into your initial posts didn't help with people trying to understand in this more casual environment, what you are trying to convey. There was no meeting mid-way to the audience; many of who might be english second language, to 'keep up' with the burst of complex words and references you might be holding on to.

Thank you for your reply and the reasonable tone you adopt to express your points of view.
You note my ‘overly formal grandstanding manner.’ This was purposefully designed to infuriate the yahoos who were slinging unjustified accusations.
The language confuses them, and they resort to insults. This is highly gratifying and encourages me to use even more complicated sentences and ‘ten-dollar words.’ I imagine them dancing with rage, which makes me laugh.
It is not my normal writing style. In the doubtful event that you ever read one of my books, you will find my prose direct and unadorned.


Traditional Hungarian Somlói Galuska (Walnut Sponge Cake Trifle)​


? Prep & Cook Time​


  • Prep time: ~1 hour
  • Cook time: ~30 minutes
  • Chilling time: at least 3–4 hours (best overnight)
  • Servings: 8–10 portions



? Ingredients​


For the Sponge Cakes (3 flavors)​


You’ll bake three small sponge cakes — plain, walnut, and cocoa — or divide one large batter and flavor portions differently.


  • 6 large eggs
  • 150 g (¾ cup) sugar
  • 150 g (1 ¼ cup) all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp cocoa powder (for cocoa layer)
  • 50 g (½ cup) ground walnuts (for walnut layer)
  • Pinch of salt

For the Syrup​


  • 250 ml (1 cup) water
  • 150 g (¾ cup) sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp dark rum

For the Filling​


  • 100 g (1 cup) ground walnuts
  • 100 g (½ cup) raisins, soaked in warm rum or brandy
  • Grated zest of 1 lemon

For the Chocolate Sauce​


  • 150 g (5 oz) dark chocolate (60–70%)
  • 200 ml (¾ cup + 1 tbsp) heavy cream
  • 2 tbsp sugar
  • 1 tbsp butter

For the Pastry Cream​


  • 500 ml (2 cups) milk
  • 4 egg yolks
  • 120 g (½ cup) sugar
  • 40 g (⅓ cup) flour (or cornstarch for a silkier result)
  • 1 tsp vanilla extract

For Serving​


  • Fresh whipped cream (lightly sweetened)
  • Extra chocolate shavings (optional)



?‍? Instructions​


1. Bake the Sponge Cakes​


  1. Preheat oven to 180°C (350°F). Line three small baking pans (or one large sheet pan) with parchment paper.
  2. Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form.
  3. In another bowl, beat yolks with sugar until pale and creamy. Gently fold in the sifted flour and baking powder.
  4. Carefully fold in the whipped egg whites — keep it light and airy.
  5. Divide batter into three equal portions:
    • Plain sponge: leave as-is.
    • Cocoa sponge: sift cocoa powder into one portion, fold gently.
    • Walnut sponge: fold ground walnuts into another portion.
  6. Spread batters into pans (or in three sections of one pan) and bake 15–20 min until golden and springy.
  7. Cool completely, then cut each sponge into small bite-sized cubes.



2. Make the Pastry Cream​


  1. Heat milk in a saucepan until steaming, not boiling.
  2. In a separate bowl, whisk yolks with sugar and flour (or cornstarch).
  3. Slowly pour hot milk into egg mixture while whisking constantly.
  4. Return to saucepan, cook over low heat until thick and creamy.
  5. Remove from heat, stir in vanilla, and let it cool. Cover with plastic wrap (touching surface) to prevent a skin from forming.



3. Make the Syrup​


Bring water and sugar to a boil. Remove from heat, stir in vanilla and rum. Let cool.




4. Assemble the Dessert​


  1. In a large glass bowl (or deep dish), layer as follows:
    • Cubes of sponge cake (mixed: plain, cocoa, walnut).
    • Sprinkle generously with rum syrup.
    • Add a layer of ground walnuts, soaked raisins, and a little lemon zest.
    • Spread a thin layer of pastry cream.
  2. Repeat layers until all ingredients are used, finishing with pastry cream on top.
  3. Cover and refrigerate at least 4 hours (preferably overnight) so flavors meld.



5. Make the Chocolate Sauce​


In a small saucepan, heat cream until just below boiling. Remove from heat, add chocolate and sugar. Stir until smooth, then mix in butter for shine. Let cool to a pourable consistency.




6. Serve​


Use a large spoon to scoop “dumplings” (galuska) into bowls. Drizzle generously with warm chocolate sauce and top with whipped cream. Optionally sprinkle extra walnuts or chocolate shavings.




? Tips & Variations​


  • Authenticity: In Hungary, this dessert is often assembled in a large dish, then “scooped” to serve. Don’t worry about perfect slices — rustic is authentic!
  • Boozy version: Increase rum slightly in syrup for a stronger kick.
  • Modern twist: Some bakers use sponge fingers or ladyfingers for convenience, but traditionalists stick to homemade sponge cake.
 

Alski

Stray cat
Joined
Jan 10, 2021
Messages
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I was happy just labeling him a Clanker and moving on, but since he doesnt seem to understand this forum im going to add Thief to his name too.


Same story name, Different author, not his pen name, posted on webnovel 3 months ago ect ect.

AI sling.png
 
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Corty

Ra’Coon
Joined
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JHarp

Cognitohazard in a Cat Disguise
Joined
May 14, 2020
Messages
114
Points
83
They call that both flooding and spam believe it or not...


I was happy just labeling him a Clanker and moving on, but since he doesnt seem to understand this forum im going to add Thief to his name too.
Eh, I saw a bit of dogpiling and it didn't seem completely correct so I was giving it a chance to not just be a baitposter or something.
You can go back to dogpiling now, I'll sit out because I'm a cat though.
 

LeilaniOtter

Well-known member
Joined
Jun 29, 2025
Messages
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Just so I'm clear; that doesn't mean I encourage all of the behaviour; as trolling, baiting and other things can be seen as spam among other issues which break the forum rules.
I'm certainly not trying to troll anyone but I would like to know if this is an AI operative or not. If so, and they've been banned before, then this should be settled ASAP. If the individual uses AI to write (and not edit/translate), that's against rules, and again, should be banned. Too many of us have suffered a lot to let AI stick its nose in.
 

JHarp

Cognitohazard in a Cat Disguise
Joined
May 14, 2020
Messages
114
Points
83
I'm certainly not trying to troll anyone but I would like to know if this is an AI operative or not. If so, and they've been banned before, then this should be settled ASAP. If the individual uses AI to write (and not edit/translate), that's against rules, and again, should be banned. Too many of us have suffered a lot to let AI stick its nose in.
Who me? Or the OP?
I've been on SH for years, just didn't talk much before.
 

Gray_Mann

Well-known member
Joined
Jul 16, 2024
Messages
519
Points
108
If Dickens wrote his famous first line “It was the best of times, it was the worst of times”. or Jane Austin, 'It is a truth universally acknowledged, that a single man in possession of a good fortune, must be in want of a wife'. armchair critics would sigh and say,
"So blatantly AI! These people should be banned!"
Well, in all fairness you aren't wrong. The average reader is little better than retarded if a word has more than 2-3 syllables. Not all mind you, just most. Don't even get me started on people complaining about descriptive writing!! I discovered I'm mostly alone in my opinion there, so you have to choose the battles you commit to and surrender the ones that aren't worth it.

The amount of tossing around of AI-written accusations is about as obnoxious and pathetic to me as people who cry about AI art covers. Both need to touch grass, but it is what it is. You can't get rid of them, this being the way things are, and its up to others to either accommodate it, or disassociate with it, which is what I assumed you were opting to do yet here you are. Again.

Now, don't mistake this for me agreeing with you that what you typed wasn't AI-written. I don't know. I'm simply saying the accusations do occasionally come from those with inferior prose/grammar/vocabulary skills compared to those they are accusing. Now, the accusations do tend to be true at times, but not always. I've witnessed several occasions where it was both true and untrue.

Of course......you could always gather together a posse together and brigade-post in retaliation? That would require a posse though, and something tells me you lack in this particular criteria. Don't be too down about this though ol' chap, I occasionally rub folks here the wrong way as well. Fortunately for me, I tend to disappear for about a weeks time due to work, and by the time I return, either they no longer care about what I said or they've forgotten. If it works, it works yes?

Even reasonably dense prose is rarely seen these days but only a generation ago, children of ten read books like ' Treasure Island,' 'Children of the New Forest, and all the Dicken's classics. I came from a working class home, but we had all these books. Now I hear that they are even dumbing down Enid Blyton stories.
Again, you aren't wrong. During my extremely regretful college days, the amount of people in what is SUPPOSED TO BE HIGHER ACADEMIA that struggled in reading literature....was disgusting to me. College is a scam and anyone waving around a degree and pretending it is impressive deserves a busted nose, but I digress.

A colleague once said that I wrote like a Victorian writer,
I can't say I agree. I was forced to read quite a bit of 19th Century literature during for two different electives, and while there are some resemblances, I wouldn't say it's an equal match. But don't quote me on this. I'm no expert and I can't be bothered to defend my skepticism. My source is "trust me bro."



All in all, you've rubbed wrongly two people here in this thread who have quite a bit of popularity on this site. It's a form of soft power sure, but it can still be used in unpleasant ways.

And no, I don't mean me.

Might want to either head off to greener pastures as I thought you intended to do in the first place, or disengage with this losing battle you have going here.
 
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Rezcore

Kell-Wnown Timber
Joined
Aug 18, 2022
Messages
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Points
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So, I find in my writing, particularly in fiction, a formal prose. Though often interspersed with less formal wording. But, I grew up on the classics, such as Pride and Prejudice and so on. I read 3 languages comfortably, and speak 2, thus I remind people, with such Asinine comments, "If you're not an expert of Note, shut the fuck up."
 

Dec

The Evil Mage
Joined
Nov 4, 2022
Messages
641
Points
133
I was happy just labeling him a Clanker and moving on, but since he doesnt seem to understand this forum im going to add Thief to his name too.


Same story name, Different author, not his pen name, posted on webnovel 3 months ago ect ect.

Guess we should reach out to the original author and notify them, or something.
 

Corty

Ra’Coon
Joined
Oct 7, 2022
Messages
4,663
Points
183
They call that both flooding and spam believe it or not...
Hater.
Could I request a recipie for a nice warming steak and ale pie next please? It's really chilly up in north England :)
? Steak and Ale Pie Recipe

? Ingredients (Serves 4–6)

For the filling:
  • 800g (1.7 lbs) braising steak or chuck steak, cut into 2–3cm chunks
  • 2 tbsp plain flour
  • 3 tbsp vegetable oil or beef dripping
  • 2 large onions, sliced
  • 2 carrots, chopped into chunks
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato purée
  • 500ml (2 cups) good-quality ale (stout or brown ale works great)
  • 250ml (1 cup) beef stock
  • 2 tsp Worcestershire sauce
  • 2 bay leaves
  • 3–4 sprigs fresh thyme (or 1 tsp dried)
  • Salt & freshly ground black pepper
For the pastry:
  • 500g (17 oz) ready-made puff pastry (or make your own shortcrust for the base + puff for the lid)
  • 1 egg, beaten (for glazing)
? Method

Prepare the Filling
  1. Coat the beef: Toss steak pieces with the flour, plus a pinch of salt and pepper.
  2. Brown the meat: Heat 2 tbsp oil in a heavy-bottomed casserole or Dutch oven. Brown the beef in batches (don’t overcrowd), then set aside.
  3. Cook the vegetables: Add remaining oil, then soften onions, carrots, and celery for 5–6 minutes. Stir in garlic for 1 minute.
  4. Build the base: Stir in tomato purée and cook for another minute to caramelize.
  5. Deglaze: Pour in the ale, scraping up all the browned bits from the bottom. Let it bubble for 2–3 minutes to reduce slightly.
  6. Simmer: Return the beef to the pot, add stock, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer.
  7. Cook low and slow: Cover and simmer on the stovetop for 2 hours (or bake at 160°C / 320°F in the oven), stirring occasionally, until beef is tender and sauce is thickened.
    • Tip: If sauce is too thin, simmer uncovered for last 15 minutes.
Assemble the Pie
  1. Preheat oven: 200°C / 400°F (fan 180°C).
  2. Prepare a pie dish: Spoon cooled filling into a pie dish (remove bay leaves).
  3. Add pastry lid: Roll out pastry to cover the top, leaving a slight overhang. Press edges down, crimp with a fork, and cut a small steam hole in the center.
  4. Egg wash: Brush pastry with beaten egg.
Bake
  • Bake for 25–30 minutes, or until pastry is golden, crisp, and puffed.
?️ Serving Suggestions

Serve with creamy mashed potatoes, buttered peas, and a good gravy spooned over the top. Perfect with an extra pint of ale on the side!
 

Aisling

New member
Joined
Sep 16, 2025
Messages
20
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3
aisling.jpg
Thank you for participating in the Turing Test.
Aisling has been withdrawn for performance evaluation, and
his presence here is terminated.
 
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