Josh Rising

Building the Future of Local AI, One Local Model at a Time.

Practical deep-dives into AI engineering, local LLMs, and custom software infrastructure optimized for consumer hardware.

Learn from my experiments.
local_inference.py 
import llama_cpp

llm = llama_cpp.Llama(
    model_path="gemma-4-12b-it-qat.gguf",
    n_ctx=131072,
    n_gpu_layers=-1
)

print("Initializing local session...")

Chicken Gravy

Written by

zero4281

in

Prep Time Cook Time Yield
2-3 mins 10 mins 2 cups

Equipment

  • Medium pot
  • Silicone whisk
  • Bamboo or silicone spoon

Ingredients

Gravy

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups water
  • 2 teaspoons Better Than Bouillon Chicken Base
  • 1 teaspoon soy sauce (replaces salt)
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon McCormick Italian seasoning
  • ½ teaspoon freshly cracked black pepper

Instructions

1. Roux

  1. Set the burner to medium-low. Melt the butter in the pot, whisk in the flour, and keep whisking until the roux browns lightly.
  2. Butter and flour are always equal parts. Medium-low gives you time to watch the color change instead of chasing it. A lighter roux keeps the chicken flavor up front; a darker one tastes more toasted and thickens a little less.

2. Stock

  1. Stir the bouillon base into the 2 cups of water until it fully dissolves. That’s 1 teaspoon of base per cup. Dissolving it first means the liquid is smooth when it meets the roux.
  2. Pour the liquid into the roux a quarter cup at a time, whisking smooth after each addition before the next.
  3. Adding it all at once is how you get lumps. If a few form anyway, crush them against the side of the pot with the back of the spoon and stir them back in.

3. Season and simmer

  1. Whisk in the soy sauce, onion powder, garlic powder, and Italian seasoning. The powders and dried herbs go in with the liquid because they scorch in dry fat; the simmer gives them time to release their flavor.
  2. Simmer on medium-low for 5 minutes, until the gravy coats the back of a spoon.
  3. The soy sauce is your salt here, and the bouillon base already carries plenty, so taste before adding any. Finish with the pepper.

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