Comment by dominotw

I got 4 more github stars and someone dropping into the tiny tiny discord just from mentioning it, why do you think that is?

When was the last time you created something and put it out to the world? Your only big post on here is a lament of your wife not giving you children as if she was some expired carton of milk that owes you (that's something you discuss with your partner if you respect them and not strangers on the internet, and 39 is completely fine to have children as a woman - https://www.youtube.com/watch?v=6YIz9jZPzvo).

Even your critique isn't an act of creation, neither creative nor substantial and doesn't go beyond an egotistical "I don't like it when people post their project and share their experiences when AI is involved" on _social_ media.

Is there even something you're proud of enough to share and present, or is all this bitterness the result of envy for those that have?

  “In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.”

― Anton Ego, from Disney Pixar's 'Ratatouille'