this is the goat, the pinnacle of ai use, i'm all for it, haha. honestly one of my fave things i've seen
All of human cooking compressed into 2 megabytes
111–120 of 181 posts
Re: All of human cooking compressed into 2 megabytes
#112Neat. I'm trying to compress recipes into little schematics https://leontrolski.github.io/recipes.html
This will perhaps be overkill for what you're trying to achieve, but there is Object Process Methodology (OPM)[1] which may be inspiration for modelling recipes. It looks similar to the methodology you're using, and as an example, expects the following type of modelling: "peeling carrot" (process) consumes "washed carrot" (object) "peeling carrot" (process) yields "peeled carrot" (object) "peeling carrot" (process) y…
OPM looks like a great way to implement a free-style crafting system for a roguelike. I mean instead of having standard recipes that you have to assemble you could invent your own by putting together basic ingredients but then you need a way to know what comes out (and its effects I guess). I don't know if any existing games do that.
Re: All of human cooking compressed into 2 megabytes
#113Title is pretty clickbaity. Cool data set though
Re: All of human cooking compressed into 2 megabytes
#114Neat. I'm trying to compress recipes into little schematics https://leontrolski.github.io/recipes.html
Nice ideas, it just misses amounts. And of course there may be nuances of technique missing, e.g. low or high heat. So it might work best as a recap and starting point "how to vary m favourite recipe".
Re: All of human cooking compressed into 2 megabytes
#115Earlier quoted context omitted.
I have a wonderful book that explores this idea of an atlas of flavours that work together. The flavor bible. I can assure you that it does not contain 1800 ingredients in all of there combinations, but it does a remarkable job of covering a widely used selection of herbs spices vegetables and meats. I doubt a compressed version of the text would even be very large. The trouble I find with LLM generated recipes is th…
yeah I took a look at this and others and tried to pull together some helpful 'flavor maps': https://transcendent-choux-d1b930.netlify.app/
Have you also come across this? ‘Flavor network and the principles of food pairing’
Re: All of human cooking compressed into 2 megabytes
#116The work is very interesting. The title is misleading. A better title would be: "all of human ingredients compressed into 1,800 primitives" There is little to substantively nothing about the actual cooking: preparation methods, proportions, etc. But the idea that tomato goes well with beef the whole world over is very interesting and useful for creating flavors that will go together, perhaps surprisingly. It will be…
can anyone check whether pineapple goes well with baked dough with cheese/tomato sauce?
only in Hawaii ...
Re: All of human cooking compressed into 2 megabytes
#117The work is very interesting. The title is misleading. A better title would be: "all of human ingredients compressed into 1,800 primitives" There is little to substantively nothing about the actual cooking: preparation methods, proportions, etc. But the idea that tomato goes well with beef the whole world over is very interesting and useful for creating flavors that will go together, perhaps surprisingly. It will be…
> But the idea that tomato goes well with beef the whole world over is very interesting I saved a beef stew I was making for twelve people once by adding tomato sauce. Beef hardens if stewed incorrectly and tomato acid tenderises it again. EDIT: removed incorrect information about store bought tomatoes.
I have a hard time believing that that weak an acid can have a noticeable effect vs just the extra cooking time. Sorry for being a skeptic :-) Most of the time I deal with beef either it's the particular chunk of meat I bought that day or marinating it in salt for over a day or just stewing it for a long amount of time.
Re: All of human cooking compressed into 2 megabytes
#118Earlier quoted context omitted.
I think it's a lot simpler than that. A common pattern for sauces is fat + acid + salt - (Mexican) avocado and lime/lemon + salt - (Chinese-southwestern) chili oil and vinegar + salt/fermented bean paste - (Italian) olive oil and tomato + salt - (Turkish) olive oil and lemon + salt - (Thai) coconut milk and lime + salt ...
https://www.saltfatacidheat.com/ This book was an eye opener for me. Obvious in retrospect; I wondered how I did not notice it myself.
I was gonna post the same, as a lifelong cook (and eater!) Samin Nosrat's book/show was essential for giving me the confidence to improvise in the kitchen while retaining authenticity to regional cuisines.
Re: All of human cooking compressed into 2 megabytes
#119The work is very interesting. The title is misleading. A better title would be: "all of human ingredients compressed into 1,800 primitives" There is little to substantively nothing about the actual cooking: preparation methods, proportions, etc. But the idea that tomato goes well with beef the whole world over is very interesting and useful for creating flavors that will go together, perhaps surprisingly. It will be…
+1. On a side note (and maybe off topic), I am thinking about food pairing which is based on the idea that two ingredients sharing volatile aroma compounds or certain molecular families may have a potential sensory compatibility (broccolis and strawberries for example). I'd love to test those ingredients and find some unknown food pairings. But .. time is what it is (for now).
Wouldn't it be great if we had a simulator like the MIT violin simulator [1] but for cooking ingredients! Then you don't have to throw out pounds of perfectly good ingredients just because broccoli doesn't go with Nutella.
[1] https://news.mit.edu/2026/mit-engineers-virtual-violin-produ...
Re: All of human cooking compressed into 2 megabytes
#120BS Title. 30 pages of summary is not all human cooking.