71–80 of 147 posts
That's serious commitment for sure, but - I don't know, the image makes it seems like he low-key burned his pancakes 8-\
light blonde pancakes taste the best IMO, but char being carcinogenic seems compelling enough on its own to warrant turning down the heat
You need a teflon-coated caliper to measure the batter puddles. And one of those point and click thermometers.
I want to like this but it reads like Claude output, how much scrutiny did this get for accuracy?
We’re using vastly different models, then, because it doesn’t read like any generated text I’ve seen before.
The browning claim is the contested one, so it is worth pinning down. "
Is classic Claude-speak.
this is the go-to recipe in my home. You can sub in GF flour (Bob's 1:1) and they're consistently excellent. https://smittenkitchen.com/2011/06/blueberry-yogurt-multigra...
[1] so I can enjoy it!
I want to like this but it reads like Claude output, how much scrutiny did this get for accuracy?
Yep. From the site's about page:
> This site is produced with substantial help from large language models: they assist with the literature search, the drafting, and the arithmetic.
https://www.absurdlyoptimized.com/about/
> how much scrutiny did this get for accuracy?
The inclusion of references without hyperlinks suggests it wasn't thoroughly checked: they were probably put there by Claude, and as they aren't links the author probably hasn't read them (they could possibly have read them in hard-copy at a library, but given the rate at which articles were produced this seems very unlikely).
(One such reference is 17 - "Weijers, M. et al. “Heat-induced denaturation and aggregation of ovalbumin at neutral pH described by irreversible first-order kinetics.” Protein Science 12(12): 2693–2703, 2003")
That's serious commitment for sure, but - I don't know, the image makes it seems like he low-key burned his pancakes 8-\
I agree, this seems like a lot of really excellent work from someone with a completely different pancake baseline than I have. The word 'crispy', in my world, has no business applying to pancakes. That's what bacon is for.
i won't eat pancakes that are not crispy, or that were but were stacked up steaming in a pile till there were enough to serve to everybody at once: nope.
pancakes should be served individually as soon as they come out of the pan, round robin till nobody wants any more.
mouthfeel is everything.
Neat. Now do it for gluten free flour[1] :) this is the go-to recipe in my home. You can sub in GF flour (Bob's 1:1) and they're consistently excellent. https://smittenkitchen.com/2011/06/blueberry-yogurt-multigra... [1] so I can enjoy it!