Ai in Print Webinar

[Tracy]

should be interesting

[Tracy]

https://events.zoom.us/ev/AnGdvVyPQPgTkAOM2lH1fxXY5iqzmm5TGihK0moQ10Jns6BxKV2H~AgkBDczJGqynxi9oHqgxIG4pe62sQBjNO5DP2dyJpuqJPH1nRzxWhPphdQ


Not sure if you have to have an Enfocus subscription prolly not

[Slappy]

Prob can't watch live but I'll register for the Recording - thanks!

I'm guessing they'll "wrap" automation sales into the webinar as AI blah blah blah. Especially with PrintIQ as a partner-used their MIS previously and it can be heavily automated, even with Enfocus Switch but takes a TON of development & $$$.

[DCurry]

I thought at first it was about Adobe Illustrator. 

[Slappy]

Looking at the Registration page, I think it's actually run by PrintIQ, and NOT Enfocus. (Partners)

Which means yeah - more than likely a sales pitch. I'll maybe still tag in, can always opt Out of all the email spam later...

[Tracy]

Thanks for the sales heads up
I havn't even been watching the pitstop webinars
as they are for switch only lately
I may watch it while I'm working tho to see

[David]

I thought at first it was about Adobe Illustrator.

I thought it was A1


great on steaks!

[DCurry]

If your steak needs A1 you are eating a shitty steak. 

[DigiCorn]

I like A1, but NEVER on Prime Rib or a Rib Eye. Maybe on a T-Bone. Probably on a New York Strip or Top Sirloin.

[scottrsimons]

If your steak needs A1 you are eating a shitty steak.

Partly true, but also with age, you have had a chance to actually eat good steaks of all kinds. So you learn that it is worth the money to buy better, instead of spending the same amount of cash on a crappy steak with all the fixin's to make it taste better.

[Tracy]

I've had that Tri-tip steak a few times lately
holy cow! (no pun intended) 
It is so good!

I tried Top Sirloin a couple days ago (less fatty)
pretty tough piece of meat, it wasn't bad tho.
I cooked it med rare, my cats loved it!

[born2print]

The key to tri tip is carving against the grain, which is a little tricky because it runs 2 different directions!

[DigiCorn]

The key to tri tip is low and slow.

I like to get my grill up to about 175-200, and keep the heat (propane or charcoal) to one side, and put the tri tip on the cold side, FAT SIDE UP. Close the lid and use the grill like an oven for 2-3 hours. I like a dry rub, but some people will swear by a marinade.

Getting the smoker going is a good way, too, if you have one.

[Tracy]

These tri tip steaks are cut into steaks and you cook them like steaks
I have never seen them before, they are really good cooked to medium rare.

[DigiCorn]

Cooking a tri tip beyond medium rare is a felony in most states.