31–40 of 45 posts
Thinking out loud here: Generating recipes for novel, yet to be discovered dishes, sounds really exciting — like that time I added peanut butter to warm rice. It would need a deep understanding of human brain chemistry to mix and match different flavors. BTW, tried peanut butter rice with “le chef” and the recipe didn’t contain any liquid.
OP does not mention that he's employed by BaseTen, the company behind "Blueprint" (which is mentioned repeatedly in the blog post). I noticed the repeated mentions and did some digging to find this out. Not cool, OP, not cool. See: https://www.baseten.co/blog/deploying-stable-diffusion
relax, it’s just a recipe experiment writeup
My Rustic Omelette seems reasonable: rustic omelette by le chef Ingredients 2 tablespoons butter 1 cup onion, chopped 1/2 cup green pepper, chopped 4 eggs 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Directions Step 1: Melt butter in a skillet over medium heat. Step 2: Add onion and green pepper; saute until tender. Step 3: In a large bowl, whisk together the eggs,…
For example my experienced eye is worried about the veg:egg ratio here. By volume that's like 1.5 : 1 or more, depending on how you interpret "until tender." There are egg dishes like a spanish tortilla or some frittatas with that much vegetable but they use different technique to account for it.
It would be edible but depending on the cultural expectations of the person you put it in front of it might not register as omelette. Which could be fine! But if you've ever cooked an omelette more than twice you'd probably do a better job just eyeballing it.
So how do those cookies taste? Did you make them? They have around double the sugar I’d expect, and dropping the dough from a teaspoon seems like it might not work with a dough this consistency, but they might be good.
Thinking out loud here: Generating recipes for novel, yet to be discovered dishes, sounds really exciting — like that time I added peanut butter to warm rice. It would need a deep understanding of human brain chemistry to mix and match different flavors. BTW, tried peanut butter rice with “le chef” and the recipe didn’t contain any liquid.
Not got a lot of Thai restaurants near you, eh?
I do love Thai food though. Unfortunately there aren’t any good Thai restaurants in Guayaquil.
Whenever I want to cook a new dish, I usually search Serious Eats, Chefsteps, Smitten Kitchen, and maybe then I'll look at Bon Appetit or a few cookbooks if I'm really struggling. Life is too short to bother cooking crap recipes, but that's basically what you'll get if you just do a Google search.
Earlier quoted context omitted.
relax, it’s just a recipe experiment writeup
no, it's chav in chav's clothing. this is promoting the company product using something that could pass as an experiment to the lay person. to those with spidey senses, this just reeks of "hey look what we did with our product!!!" as they pull some muscles reaching around to pat themselves on the back. probably going to be sore in the morning.
Earlier quoted context omitted.
no, it's chav in chav's clothing. this is promoting the company product using something that could pass as an experiment to the lay person. to those with spidey senses, this just reeks of "hey look what we did with our product!!!" as they pull some muscles reaching around to pat themselves on the back. probably going to be sore in the morning.
You're inflating your own ego with this comment; probably gonna be bloated in the morning.
My Rustic Omelette seems reasonable: rustic omelette by le chef Ingredients 2 tablespoons butter 1 cup onion, chopped 1/2 cup green pepper, chopped 4 eggs 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Directions Step 1: Melt butter in a skillet over medium heat. Step 2: Add onion and green pepper; saute until tender. Step 3: In a large bowl, whisk together the eggs,…