Lemon, alcohol and tube steaks all in one! Culture at its best! LMAO
this post was submitted on 29 May 2024
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This is so confusing. It doesn't look like AI because all the print is clear and relevant. If it is a Photoshop it is very very good.
But I ~~think~~ hope it's not a real product?
Graphic designer here, my guess would be a Photoshop job. I'm mostly going by the visual qualities of the edge of the thumb, comparing where it appears over the graphic, versus where it appears over the rest of the hand. There's a slight but discernible difference in the sharpness, that usually indicates masking.
I did a reverse image search with TinEye, and found a "Colgate Whitening Dogs" version of the same original photo, which supports the Photoshop theory (at least in one of the two images): https://i.imgur.com/IB6rn9E.jpeg . That makes me think the original photo was of a pack of hotdogs where the label was blank / white -- That'd let you distort the fake label graphic to roughly match the size and placement of where the real label art would go, and preserve the shadows, highlights and reflections of the packaging using layer styles.
EDIT: Also, here's the Insta account for the originator of both of these images, Adam Padilla / adam.the.creator: https://www.instagram.com/adam.the.creator
Extract depth map from image, then inpaint the logo using that as guidance, it's not like AI can't do that. What still makes me think photoshop is that using AI with that kind of custom process means some version of stable diffusion and the text is just too good for that. It's a question of training data, practically the only thing models you see on the net can spell reliably is "Hooters". Might still be useful as a first step to then paint over, though.
Definitely not real, they are very good with the Photoshop
Dalle’s attempt. Way to stylized and symmetrical to my liking but interesting the brand logo is spot on.
Why are they dick sized tho?
There about the same size as the thumb, if i can use that as reference compared to my own thumb..
I don’t know how many dicks you know as a reference but uhm those sausages aint big.
Nah that's just perspective. It's not nearly that small.
Oh wauw it really doesn’t hold back. I was expecting a “cant generate real logos and trademarks”
Real fake product. Like someone actually made the packaging and took the picture, but mike's does not make hard dawgs.
That's my guess
I don't know what happens to hot dog meat if it's soaked/injected with ethanol to get it to 12% alc/vol (can you even legally have a solid food that specifies a liquid volume %?) but I can't expect it is anything good.
What happens is, the alcohol component would get cooked out of it near instantly. Same as with cooking with wine.
Yeah. I had assumed they infused, soaked or injected the ethanol after cooking the hot dogs.
Also ethanol doesn't get entirely cooked out of food. It depends on the cooking method and how long. It can take hours for the majority to be cooked out. But unless your dish is mostly alcohol or you're eating an absolute ton of it, it probably won't matter for blood alcohol level. It will matter for any recovering alcoholics, though!
I just realised that with the way I do ragout I'm half-way to running an illegal still. 110C-120C are definitely too hot to get a proper product but all I'd need to do is adjust the pressure regulating vent and attach a cooling coil... Recipe starts with "take equal parts by weight meat and wine", there's not a single drop of water in there that doesn't come from wine, meat, or soffritto. Wine shouldn't be acidic at all, neither too sweet, semi-dry is ideal. Meat should be any as long as it's sliced into max 1cm thick slices, ideally well-marbled, ask your butcher for big pieces of soup meat. Soffritto as usual or to taste. Cook under pressure for 2-3 hours or longer if you don't have pressure (then adding water as it's disappearing), fish out the meat slices and turn them into a pulled pork like situation, back in and reduce until the liquid portion is about demi-glace, adding some dissolved gelatin (you can also cook bones but then you have splinters to deal with) and adjusting acidity with tomato paste, freeze in portions. Thaw in a pan while cooking your tagliatelle (fusilli also work very nice), adding some fresh frozen veggies works very well. Invite a Frenchman and an Italian, have them fight to the death over whether it's Bourguignon or Bolognese.
In any case better open a window or just standing in the kitchen is going to get you drunk.