But leave it on medium heat. Eventually the water will boil off, the fat will render and it’ll start to fry, then you’ll be able to brown it. Can take a while.
The sound will change a bit to a crackling/frying sound when it’s got to that point.
Look at that 7700 non-K , 26W lower power use and within 10% performance on professional video use cases like yours vs the 7700k. Plus the quicksync update like others pointed out. What’s the used price in your market like?
Yeah honestly either would probably have plenty of power for my use case. The last column shows approximate 2nd hand prices in the UK. The 7700 is around £85 and the 7700k is around £120 although with some searching I’m sure I could find both cheaper. Thanks for the info
Oh snap yea, sorry I focused on the 7700k vs 6700k when I viewed the sheet. For my money the 7700 wins out. Cheaper price, 65w vs 91w, benchmarks showing comparable performance. In any case I’m sure you’ll be happy either way.
The caveat being if you even planned on tinkering with an overclock. But if you are power cost sensitive I think you probably aren’t interested.
The i5-7500 is only £30 so almost 1/3 of the price of the 7700 which is great. Would 4 threads be enough for my application? Also what stat/website do you use to look at idle power?
With QSV enabled in Plex and Handbrake, it should handle like 15-20 1080p transcodes with minimal CPU usage. Otherwise it’s probably overkill in CPU power for what you’re doing.
There isn’t really a website for it, just from testing my own stuff, and idle power doesn’t really change much between generations or CPU model.
That message is spot on. It is one of the dumbest ideas capitalism brings you. Remember in the 50’s they post articles in magazines how the future was going be all relaxation and robots doing all the work.
But between Baby Boomers and conservatives along with the nature of capitalism we get this hellscape instead.
We actually have most states going backwards on child labor laws anything other than raise wages and fix this horrible economy that favors only the super wealthy.
If they inject meat full of water then you pay more for less. Stay away from supermarket meat. have you cooked bacon recently? It spooshes all over then pan and then poaches itself.
Dry cured bacon is the way to go. More expensive per pack, but the other stuff disappears in the pan once the water has evaporated, so I don’t think it’s actually better value than the dry cured. Thick cut from a butcher if you can, supermarket stuff is sliced so thin it’s almost see through.
Eugh, yeah. Sainsbury’s have recently changed their caramelized onion chutney to a “new, improved recipe” in a jar about 2/3 the size of the old one and costing quite a bit more.
Do they not have to say what percentage is actually meat? Where I live (not UK), if I look at, say, ham slices, the ingredients list will say something like “meat (85%)” and then water, and salt and other things. Cheap meat is only about 55-60% meat. Fancy packages are like 92% or 95%. I’m not exaggerating even slightly. I bought ham yesterday and settled on the 85%.
Edit: I checked beef and chicken-turkey mince in my fridge. 82% and 92% (77% chicken and 15% turkey).
Ingredients list is compulsory in UK, but water doesnt need to be listed. So the mince above is only allowed to be beef/pork/whatever you’re not allowed to advertise it as beef mince if there’s anything else in it, but they don’t have to state how much they’ve pumped it up with water.
Having said that beef doesn’t retain water like chicken and pork does, it’s the latter two that are most commonly injected with water. Not sure what the science is on that as to why.
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