When I tell it to get creative, things get even weirder.
Beef Soup With Swamp Peef And Cheese Chocolate Chops & Chocolate Chips Crimm Grunk Garlic Cleas Beasy Mist Export Bean Spoons In Pie-Shell, Top If Spoon and Whip The Mustard Chocolate Pickle Sauce Whole Chicken Cookies Salmon Beef Style Chicken Bottom Star * Cover Meats Out Of Meat Completely Meat Circle Completely Meat Chocolate Pie Cabbage Pot Cookies Artichoke Gelatin Dogs Crockpot Cold Water
Not to hilariously sound like a food network host but I made premade brownie mix incredible by substituting the water and vegetable oil for equal parts sour cream and butter respectively, and added a tablespoon of vanilla extract and a tablespoon of cocoa powder. And a pinch of salt. They’re soooo good and soft and moist
Flourless low carb brownies (3 ingredients only!) for Sunday mornings!
• 100 g of cocoa powder
• 2 eggs
• stevia extract
• 300 ml of water (doesn’t count, right?)
Boil cocoa and stevia in a hot water until dissolved. Put aside, let it cool down a little. Whip the egg whites (you may want to add some salt or lemon juice to make the process easier, but this it depends on you only), also put aside. Stir the yolks into the chocolate mixture, then add the whites. Bake for 8 minutes at 200C. Cut into squares, serve cold 😉
Disturbingly vague ingredients generated by neural network
This neural network, a learning algorithm trained on 30MB of cookbook recipes, generates new recipes based on probabilities. The resulting ingredients, while their words are individually probable, can end up disturbingly vague. “Yeah… I’m pretty sure this recipe’s gonna contain some… chunks.”
¼ cup white seeds 1 cup mixture 1 teaspoon juice 1 chunks ¼ lb fresh surface ¼ teaspoon brown leaves ½ cup with no noodles 1 round meat in bowl
Samin Nosrat has become known as the chef who taught Michael
Pollan to cook, after the famed food writer featured her in his book Cooked and his Netflix show of the same
Now, she’s sharing her wisdom with the masses in her new,
illustrated cookbook called Salt, Fat,
Acid, Heat: Mastering the Elements of Good Cooking. The key to good
cooking, she says, is learning to balance those elements and trust your
instincts, rather than just follow recipes.
In retrospect, that makes some sense - it’s looking at example recipes that have 1 teaspoon black pepper, ¼ teaspoon ground pepper, 1 pinch white pepper, a dash cayenne pepper, 1 cup green pepper, etc, so it makes the leap that pepper must come in the form of
Quantity + unit_of_measure + word + pepper.
It’s having a hard time figuring out the acceptable list of words that come before pepper. So far we’ve got:
½ teaspoon rusting pepper ½ teaspoon dried caramel pepper ½ cup cooked beef pepper 1 tablespoon crompwed pepper 1 ½ teaspoon draining pepper ½ teaspoon lame pepper 1 cup corndrain pepper ½ teaspoon drees pepper 1 single baning pepper 1 teaspoon dark pepper ½ teaspoon dried pepper ¼ teaspoon fangly chopped pepper
Awaken your inner Force with 29 intergalactic breakfast recipes, including Admiral Ackbars, Maz Kanata Frittatas, and more. Each easy-to-make, mouth-watering recipe features characters & scenes from The Force Awakens along with some from The Last Jedi. Star Wars action figures grace each photograph, set in epic scenes, providing an extra helping of humor on the side.
Mike and Amy Mills are a father-daughter team from southern Illinois.
Mike was trained as a dental technician. “I made false teeth — crowns, bridges, partials — this type of thing. It’s what I did as a trade,” he recalls. “Later on, I started barbecuing just for the fun of doing it.”
And that’s what made him famous.
Mike is 75 now. Along with a pen and glasses, he carries a meat thermometer in his shirt pocket. He doesn’t like to brag, but he has won numerous international barbecue competitions. He is even in the Barbecue Hall of Fame in Kansas City, Mo.
In short, the guy standing on my porch on a recent rainy day is a barbecue legend. With his daughter Amy, he runs a place in Murphysboro, Ill., called 17th Street Barbecue, where they spread “the gospel of barbecue,” as Amy puts it. Hence the title of their new cookbook, Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue. It has simple recipes like pimento cheese and tangy coleslaw, as well as more ambitious projects — like instructions on how to select and prepare a whole hog.
1 ½ teaspoon chicken brown water 1 teaspoon dry chopped leaves 1/3 cup shallows 10 oz brink custard ¼ cup bread liquid 2 cup chopped pureiped sauce ½ cup baconfroots ¼ teaspoon brown leaves ½ cup vanilla pish and sours ½ cup white pistry sweet craps 1 tablespoon mold water ¼ teaspoon paper 1 cup dried chicken grisser 15 cup dried bottom of peats ¼ teaspoon finely grated ruck
And this is a thing that it came up with repeatedly for some reason, and was quite adamant that I use:
In King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World, cookbook author Joan Nathan writes about the tradition of eggs on the Seder table. “Many Jews have the custom of starting the Passover Seder with eggs, either cooked in salt water or even cooked overnight in sand, a custom still followed today in North Africa,” she writes.
The recipe she shares for hard-boiled eggs with spinach originated on the Greek island of Corfu.
Nathan says she’s been studying these traditions for a long time, and her book is her way of “putting everything together – things that I’ve been thinking about, that I’ve been ruminating about for years.”
It has to start by figuring out which words are used in recipes. Here in a very early iteration, you can see the first somewhat intelligible word beginning to condense out of the network:
4 caam pruce 6 ½ Su ; cer 1 teaspoop sabter fraze er intve 1 lep wonuu s cap ter 3 tl spome. 2 teappoon terting peves, caare teatasing sad ond le heed an ted pabe un Mlse; blacoins d cut ond ma eroy phispuz bambed 1 . teas, &
It’s trying SO hard to spell teaspoon. Teaspoop. It’s hilarious. It gets it right every once in a while, apparently by sheer luck, but mostly it’s: