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...")

Beef 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 flour
  • 2 cups water, plus a splash more to loosen (optional)
  • 2 teaspoons Better Than Bouillon Beef Base
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

1. Roux

  1. Set the burner to medium-low. Melt the butter in the pot, whisk in the flour, and keep stirring until the roux darkens.
  2. Butter and flour are always equal parts. Take the roux darker for more toasted flavor; it also thickens a little less, so don’t pull it early if you want the beef to come through. Medium-low gives you time to watch the color change instead of chasing it.

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 gets the best result, since the base is already 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. Dumping it all in 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 garlic powder, onion powder, and Worcestershire. The powders go in after the liquid because they scorch in dry fat.
  2. Simmer on medium-low until the gravy coats the back of a spoon. If it tightens up too much, stir in a splash of water.
  3. Taste before you salt; the bouillon and the Worcestershire both carry plenty already. Add salt if it needs it, then pepper.

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