#And french salted caramel spread :)

[mossistyping]

I do still know how to flip crêpes as it turns out 😤

[fruitcoops]

Please, Please, Please

Cubs beach day in Nice and prompt C4: "Sunscreen" for day 2 of @oknutzy-week-2024! Characters belong to @lumosinlove (except Colette)!

“You,” Logan began, rubbing his hand faster until an aggressive thwap-thwap-thwap punctuated his words. “Are not going to be embarrassing me here, ouais?”

“Okay—Jesus, Lo—yes, alright, I got it.”

Logan pulled back and examined his handiwork. Functional. For now. Down the beach, Leo already looked half-asleep in the sun, and Finn’s longing glances toward him were not even slightly hidden. The breeze ushered a cloud further along; the sudden sunburst made Finn squint.

Logan huffed and squirted another dollop of sunscreen onto his palm, aiming for Finn’s shoulder this time.

“Oh my god, Tremz.”

“You’re going to burn!” he insisted. Finn squirmed away, but he had never been able to shake Logan. Not on the ice, and certainly not on a pebbled beach he’d been traversing since literal infancy. He smoothed out a stray arc of white over Finn’s spine and watched goosebumps flare on his arm. “What would you do without me, eh? Crisp? Like toast?”

“You sound like your grandmother.”

“If I bring back a lobster boyfriend, she’ll think I don’t know how to take care of you!” Logan wiped the excess on Finn’s waist and nodded, satisfied. “Bon.”

Finn quirked a grin at him. “Am I free to go?”

He was so sweet in the sun. So sparkly, copper and amber and caramel catching in his hair where the salt air had starched soft waves. Logan came close and pressed a kiss to each of his summer-warm cheeks. “I love your freckles too much to let them roast.”

“Hmm.” Finn turned his head slightly to the side, pushing his smile into Logan’s cheek. “Just my freckles?”

“And maybe you, a little,” he conceded.

Finn’s hands were pleasantly cool when he ran them along Logan’s sides in a long up-and-down. “A little?”

“Maybe a little more.”

“Enough to bring me home.”

Logan scrunched his nose at him. “I had to bring you, or the hot blond wouldn’t come.”

Finn slapped the sunscreen bottle from his hands with Logan’s favorite wordless sound of affronted disapproval—nearly a squawk, mostly a whine, almost his name. He snatched the bottle just before it hit the coarse sand and took off at a jog, dodging driftwood and clumps of drying seaweed.

Nice was beautiful in the summer. There was a reason he had brought Finn here, years ago. Finn hadn’t known a lick of French and Logan had hardly known what to do with himself watching the autumn reds of Harvard against a backdrop of blue and purple, but it was perfect. Still was. He knew just where to step to make the dock silent as he slowed and made his way to the far end, matching the steady rock of the current as it broke on the sand below.

“Bonjour.”

“ ‘Jour.”

A lazy smile spread over Leo’s lips when Logan knelt to straddle him, knees sinking into the soft towel they had brought down from his grandmother’s house. She utterly adored Leo, with his cherub curls and his good manners and (most delightfully) the ability to speak French. They hadn’t stopped chatting in nearly a week. Logan could listen to it forever.

Leo stretched, torso arching, arms overhead, ankles popping behind Logan—and relaxed, one wildflower-blue eye peering up. “You’ve got a halo,” he murmured. “Mon ange.”

Logan sighed through his nose and let his weight rest heavy across Leo’s waist. His breaths were measured with the comfort of a beach day. The sun had been kissing him golden since the first hot day in June; a week lounging on the coast of France practically made him glow.

“Le mien.” He drew a line down the center of Leo’s chest, where tiny freckles peeked through if you knew where to look. Mine.

Leo’s smile widened until his eyes crinkled. “You sound different here.”

“Mm?”

“C’est, um…” He raised a hand with great effort, tapping his fingers together like a crab claw. “Taffy. Smoother. Fancy.”

“You don’t sound like anybody here,” Logan laughed, relishing the judder of Leo’s belly beneath him. “But, my grandmère loves you anyway.”

“Yeah, she does,” Leo said, prodding him in the chest. “We talk all day long and she doesn’t say I sound funny once. You, on the other hand…”

“Ah! Un petit caneton! Ouais-ouais-ouais, coin-coin-coin-coin,” Logan mimicked.

Leo’s laughter nearly unseated him; he had hardly caught his breath when a shadow cooled Logan’s shoulder, and he leaned blindly into Finn’s thigh. “Are you being bullied into proper skincare, too?” Finn asked.

Leo tilted his head back with a hum. “We’re discussing how Madame Colette likes me better, thinks my French sounds exotique, and calls her only grandson a duck because he speaks like un canadien.”

Finn tapped the bill of Logan’s hat, knocking it off his head. “So you’re Frenching without me and not manhandling Leo into sunscreen? Preferential treatment, much?”

Logan blinked up at him with all the emptyheaded innocence he could muster. “C’est quoi? Je ne parle pas l’anglais, j’regrette.”

Finn’s lips pursed—his ears reddened. “He’s so sorry,” Leo translated before Finn could open his mouth. His hands slid up Logan’s thighs, high enough to edge on indecent but steady enough that Logan really didn’t care. “He just came here to swim and hang out with his hot boyfriend. Doesn’t know a thing about sunscreen, do you, baby?”

A gentle flick to the forehead was a small price to pay for propping his chin on Finn’s knee. “Here in France,” he said, laying on a thick false accent. “We don’t…’ow do you say…burn? I have never ‘eard of zees sun-screen you speak of.”

Finn looked at him for a long moment, then down at Leo. Chocolate-brown eyes fell on Logan again and he batted his lashes. It drove Finn fucking crazy when he did that, less in the sexy way and more in the don’t you give me those eyes you menace way. Logan employed it often for petty crimes like leaving one chip in the bag and putting it back in the pantry, just to watch Finn’s head explode for his own amusement.

Finally, Finn clucked his tongue. “I’m getting on the plane home without you. Good luck finding a redhead in France.”

Logan caught him around the calf with both arms when he began stepping back. Finn pulled, but he stood no chance when a featherlight kiss found the base of his thigh. “You’ll love me in the morning,” Logan countered. “When you aren’t stuck inside with aloe all over.”

“I happen to like staying inside and doing puzzles with Madame Colette.”

“Grandmère will keep trying to teach you French,” he threatened.

Finn narrowed his eyes, though he had long since stopped trying to free his leg. “Maybe this time I’ll learn, and then we can make fun of you together.”

“You won’t get to see the surprise,” Leo singsonged.

Logan frowned down at him, confused. “What surprise?”

Leo took his lower lip between his teeth and looked up at Finn, plucking at the hem of Logan’s swim trunks. “Remember when Lo and I went into town for bread yesterday?”

“…yes,” Finn said slowly.

“He got a really tiny swimsuit.” Logan watched Finn’s eyes widen. “And if you burn, you won’t get to see it.”

“It’s green,” Logan offered helpfully.

The corner of Finn’s jaw worked. “That’s a hard bargain,” he said at last. He beckoned Logan up with one finger and took the sunscreen back from him, setting it down by Leo. There was a curious, analytical look in his eye that made Logan want to know everything and nothing all at once. “I’ll think on it.”

“Can I help you make up your mind?” he teased.

“Yeah, actually,” Finn said, brightening. “You can.”

Logan’s pulse kicked. One week here with them had left him feeling like he’d been soaked in honey, and it only seemed to get better. He had barely been nineteen when he first brought Finn along. This future had not even been in his best daydreams. “Quoi, rouge?”

“You can cool off.”

The sudden shove to his chest caught him by surprise—the clash of the ocean around him silenced Leo’s bark of laughter in a blur of bubbles and blue. He could see Finn’s wobbly outline sketched out by the sun. Where the water drew him down to smooth gray pebbles, they drew him up, and he kicked off the bottom with the world waiting above.

[imomisoplays]

Hong Kong French Toast

Lei ho, tombler!

Today’s dish is the third dish from the brunch series after brunch plate and jambon-beurre, and culturally the most interesting for me (please don't come at me). As the name tells, Hong Kong French toast is the hybrid dish combining the original French toast elements: bread slices soaked in mixture of eggs, milk and spices before being pan-fried until golden, and the Hong Kong touch: peanut butter or hazelnut spread filling sandwiched between the slices of bread. Its roots can be traced back to Hong Kong’s colonial era when British influence left an indelible mark on their local culinary scene.

Before we begin, today’s Hong Kong French toast cc recipe is made by @oni28 (click here to download the recipe). Don’t forget that you would also need Oni’s Recipe Pack Mod for the recipe to appear in your game. This recipe is under the Deserts section.

Hong Kong French toast, or sometimes also referred to as Western toast is usually made using a shokupan (Japanese-style milk bread) or a brioche bread. However, if none of those type of bread is not available, a plain loaf of bread can be used instead.

Not shown in the picture, Nanami trimmed off the bread crusts and cut the thick slices in half, with one side intact. Spread a generous layer of peanut butter or hazelnut spread inside each piece of the bread.

In a bowl, combine milk, eggs, cinnamon and salt. Soak the bread which has been stuffed with peanut butter in the mixture for 1-2 minutes on each side.

While the bread is soaking in the mixture, melt butter over medium heat. Add the soaked bread to the pan and cook until golden brown (around 2-3 minutes for each side).

Again, you can clearly -- although it is blurry -- see that someone had just learned about cinematic DOF shader from the picture above.

Serve the Hong Kong French toast with a drizzle of condensed milk and a slab of butter. The ideal taste of this dish should be crispy and caramelized in the outside, and rich and nutty in the inside. For some, this indulgent dish doubles as their comfort treat.

Ironically, Nanami made this brunch food at 11PM after everyone went to bed. She regrets nothing. Also, as the spooky season is here, we’re going to visit some old faces to cook some tasty treats together. Who might that be? We’ll see soon! And ‘til then, dag dag!

P.S. Lei ho (你好) means “hello” in Cantonese. P.S.S. Detailed information about the recipe is taken from this article and this article.

Imomiso's note: This post is originally posted on the now deleted blog.

[rabbitcruiser]

National Vanilla Ice Cream Day

Classic, creamy, and ever so delicious… who doesn’t love vanilla ice cream? You can have it with chocolate cake, apple crumble, sprinkles, strawberry sauce… the list goes on! Of course, it’s just as delightful on its own. A dessert as scrumptious and versatile as this deserves to be celebrated, and Vanilla Ice Cream Day gives you the perfect excuse to do so! Vanilla Ice Cream Day gives you the perfect excuse to indulge in this sweet treat and to experiment with different ways of enjoying it.Like most ice cream flavors, vanilla ice cream was created originally by cooling a mixture of vanilla, sugar, and cream above a container of salt and ice. The sort of vanilla that is used to flavor ice cream varies based on located. In Ireland, more of anise-like flavor is chosen. In North America, a smoky flavor is more desirable. History Of Vanilla Ice CreamSo, who do we have to praise for this tasty and incredible creation? Well, you need to start by understanding the origins of both vanilla and ice cream first! Ice cream can be traced back to the 14th century. There is evidence that ice cream was served during the Yuan period in the Mogul Court.

The idea of using a mix of salt and ice for the refrigerating effect, though, began in Asia. The method then spread when the Moors and Arabs traveled to Spain, between 711 and 1492. The Italians became involved in making ice cream once this method had spread to Europe. By the early 18th century, there were recipes for ice cream in France as well. The French added egg yolks or egg to the recipe to create a richer and smoother food.

Vanilla was first used amongst people from Mexico. By the 1500s, Spanish conquistadors, who were exploring present-day Mexico, had come across Meso-American individuals who were consuming vanilla in their foods and drinks. Because of this, the conquistadors brought vanilla back to Spain.

In Spain, they started using vanilla to flavor a chocolate drink that consisted of honey, water, corn, vanilla, and cacao beans. The drink eventually spread to England and France, and then the rest of Europe by the early 1600s. In 1602, the apothecary of Queen Elizabeth I, Hugh Morgan, suggested that vanilla should be used separately from cocoa.

When this happened, the French really started to use vanilla in drinks and foods without cacao, and they started to flavor ice cream with it. When Thomas Jefferson discovered vanilla ice cream in France, he brought the recipe back to the United States with him, where the natural color of the ice cream was brown.

How To Celebrate Ice Cream Day

Of course, the best way to observe Vanilla Ice Cream Day is to have a go at creating your own vanilla ice cream.

Other Ways To Observe Vanilla Ice Cream Day

Make your own ice cream sundae creation! There are so many different ways you can use vanilla ice cream. Why not grab a mason jar and create your own ice cream sundae creation? The toppings that go with vanilla ice cream are never-ending. You can add in broken up cookie pieces. Or, what about drizzling in toppings, like toffee, dark chocolate, or melted caramel? You can also mix in pieces of your favorite candy bars. Or, if you really want to switch things up, why not try unexpected flavors, like maple syrup and chilli chocolate?

Get your friends and loved ones around to try the vanilla ice cream that you have created. They will definitely be impressed to learn that you have created your own vanilla ice cream from scratch! You can serve it with a homemade dessert or you can get everyone else in on the fun of creating their own sundaes.

Create your own vanilla ice cream cocktail – There are so many amazing cocktail recipes that involve vanilla ice cream. Why not make your own boozy ice cream cocktail in order to mark the occasion? One of our favorites is the Blackberry gin Fizz Float. Combine blackberry puree, vanilla ice cream, gin, ginger ale, fresh mint, and lime juice! This is a refreshing and luxurious cocktail, and you will be wondering why you have never had it before!

Source

[abookishdreamer]

Character Intro: Matikós (Kingdom of Ichor)

Nicknames- The Ringmaster by the people of Olympius

Father by Thespios

Darling by his boyfriend

Age- 45 (immortal)

Location- Mania district, New Olympus

Personality- With a true love & devotion to theatrics and the arts, he has the personality to match- loud, bombastic, & over-the-top! He loves putting on a show, thriving on the applause of the audience. He's gay and is in a relationship.

He has the standard abilities of a god. As the god of performance his other powers/abilities include having an audiographic memory, elasticity, limited pyrokinesis, fire immunity, smoke generation/manipulation, character imitation, performance art mastery, circus mastery, being able to control/manipulate stage lights, & the ability of omnitone (is able to generate sounds in any pitch or tone).

Matikós is a single father. He has one child- a son Thespios (god of acting).

He and his son live on the top floor of The Tauros Building, a luxury high rise apartment building located in the Mania neighborhood of New Olympus. One of his good friends Rhapso (goddess of sewing) helped with the interior design. Inside the color scheme is gold, black, dark violet, & bright carnelian red. On all of the windows hang gold trimmed velvet curtains while most of the flooring is black velvet carpeting. The living room has leather & velvet furniture, Victorian inspired furniture pieces, as well as a crystal and diamond chandelier. The kitchen has an Imperial Gold popcorn machine, a gift from Zeus (god of the sky, thunder, & lightning). In Matikós' bedroom there's the latest iCHOR Tech smart flat screen TV, burgundy velvet carpeting, a dark mahogany four poster bed, decorative masquerade masks on the walls, & an Imperial Gold grandfather's clock.

Matikós and his son are dragonriders! Thespios' companion is a she-dragon named Ravenshade while Matikós' companion is a dragon named Anguis. The dragon has a serpentine body with speckled gold & dark red wings, gold horns, claws, and crests, & shimmering black scales. Anguis is often Matikós' primary mode of transportation as well as a featured act in the shows.

He's fluent in Latin, French, & Minoan.

Matikós starts off his mornings with an hour of stretching, meditation, and yoga.

He has a "no screen rule" implemented in the apartment for him, his son, & guests. No TV or phones while eating at the dinner table, giving the opportunity for undistracted conversations.

A typical breakfast for him is a homemade blackberry açaí smoothie bowl topped with fresh blackberries, unsweetened shredded coconut, chia seeds, & toasted pumpkin seeds. He's also fond of scrambled eggs (added with mushrooms, parsley, & peppers), Golly Grains caramel curls cereal, sliced papaya and mango (garnished with cayenne pepper & lime salt), and pao de queso- spread with butter.

Matikós always knew that he wanted to be a father. He went back and forth with the idea of adoption before finally settling on surrogacy. He came into contact with his son's eventual biological mother- a free-spirited & feisty maenad named Aida when he traveled to Thebes for the Dionysia holiday. They quickly bonded over their mutual love for wine and the performing arts. A few weeks later, the official process began. Matikós was Aida's birthing coach & was present in the delivery room during his son's birth. She even breastfed the baby for a few weeks before returning home. He and Aida remained in touch, mainly through phone calls & she would send breastmilk for the baby. Matikós even sent her photos of Thespios throughout his childhood. There are plans for his son to take a vacation to Thebes- where Thespios will stay with Aida and her girlfriend.

A go-to drink for him is a daiquiri. He also likes champagne, rum punch, p*rn star cocktails, red wine, manhattans, chocolate martinis, New Olympus Iced Teas, cuban almond cigar cocktails, a sex on the beach, red brandy sunsets, and cubatas. Usuals from Tne Roasted Bean includes a large iced tea & an olympian sized double chocolate chip creme frappuccino. He likes to make his own espressos and cappuccinos at home.

Outside his profession, he's very talented in interpretive & ballroom dancing.

Matikós and his son have a close relationship. He thought it was important to nuture and cultivate Thespios' interest in the performing arts. Every week they venture into the city to check out the latest film, play, musical, or opera. They also enjoy riding their dragons together! They really enjoyed traveling to the Underworld for the premier of the film Blooddancer- written & directed by Keres (goddess of violent death).

When he works out, he loves listening to classical music.

In the past he was a recreational user of lotus dust, mushrooms, as well as MDMA. Matikós stopped when it was confirmed that Aida was pregnant.

The peach & burrata caprese salad (topped with candied pecans & extra spicy honey dressing) is his favorite thing to get from The Bread Box.

He loves snacking on gourmet caramel honey popcorn.

Matikós income comes from his businesses- his burlesque lounge (located in the Skyline neighborhood) called Enchanté & his adult -centered circus called Mirage Menagerie. The circus is based in the city too (as he doesn't want to be far from his son)- having the realm's best performers of jugglers, clowns, acrobats, contortionists, knife throwers, tight rope walkers, stuntbeings, & fire eaters! Notable acts include the strength routine performed by conjoined twin cyclopes named Baron and Cosmo, the giantess Fantasia, & the nude painting duo (lotus eaters named Naima and Aster).

There has been a MAJOR new development in Matikós' career. He's been offered a year long residency with his performing circus at Acropolis Square Garden. He's still thinking about the offer.

Two of his most guilty pleasures are black olive & green pepper sicilian pizza and steamed lobster tails with lots of garlic butter!

His best friend in the entire pantheon is Felis (Titaness of cats). Matikós loves flying to Arcadia to see her and he made her Thespios' noná. They tell each other stuff that they don't share with anyone else, like Felis' growing feelings towards Koros (god of surfeit & disdain). On a night out, they love scouting the newest & hottest nighclub!

Matikós is also good friends with Philotes (goddess of sex, friendship, & affection), Kósmima (goddess of adornment), Apólafsi (god of enjoyment), Sponde (goddess of libations), Záchari (god of confectionery), Anatole (goddess of sunrise), Panigýri (goddess of festivals), Mousika (goddess of studying & music), Kéfi (goddess of mirth), Sardo (one of The Nesoi), Lyrikós (Titaness of voice & song), Epimetheus (Titan god of afterthought), and Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity).

Outside the pantheon he's good friends with one of the burlesque dancers at Enchanté- a siren named Myria.

Matikós officially mentored Melpomene (muse of tragedy).

His favorite frozen treat is pink lotus ice cream. There's an ice cream shop in the Chant du Cygne neighborhood that sells the flavor.

For the past decade, he's been in a committed relationship with a satyr named Silvano. Silvano plays the trumpet in a jazz band called The Gold Note Band. They first met at Yrgó Veloúdo- the smoking room/bar owned by Agathodaemon (Daemon) (god of vineyards, grainfields, & luck). Matikós was there with Felis while the band had a scheduled performance there. Under Felis' teasing & three glasses of red wine, he walked up to the handsome trumpet player, asking him for his number. The attraction was immediate and mutual with their first date being at a jazz club in the Lunar neighborhood of New Olympus. Matikós loves everything about Silvano- his full lips, his adorably chubby belly, his curved brown horns, & his mesmerizing hooded olive green eyes. He equally loves his boyfriend's family- with the two of them visiting Silvano's family in Athens.

He's not a musical snob, listening to a bit of everything. At the apartment, he has an extensive collection of vinyl records.

Matikós was Lyrikós' plus one at the Golden Laurel Awards where she performed with her daughter Aoide (goddess of voice & song).

He likes the jars of pickled peppers and homemade salsa Priapus gifts to him.

Matikós loves hosting dinner parties at the apartment. He and his guests are dedicated charades players!

He was gifted a pair of black velvet jeweled embroidered loafers by Kéfi.

He enjoyed traveling to Rhodes for the state's annual fireworks show along with Anatole, Apólafsi, & his family- his wife Eudaimonia (goddess of happiness) and daughter Paidia (goddess of play & amusement).

Matikós' favorite desserts are the pain au chocolat from Salon du Sucre & the tiramisu from Hollyhock's Bakery.

In his free time Matikós enjoys swimming, aerial yoga, roller skating, reading, tennis, football (soccer), sailing, cooking, surfing, writing, sunbathing, and sketching.

His all time favorite meal is feijoada with steamed yellow rice.

"Life is a circus and we're all performers."

[affinitystoryblog]

Had pancakes for breakfast today, so what's everybody's favourite breakfast food?

i love pancakes! :D

lets go down the list!

Sinie - pancakes, waffles, or french toast. the thicker and more stuffed with chocolate chip the happier she is haha (eaten with lots of syrup and a fat glass of milk)

Csilla - honestly csilla doesnt eat in the morning but she will drink an iced coffee and that'll get her through to lunch! coffee of choice is salted caramel.

Daren - bacon!

Elise - biscuits and gravy with some sunny side up eggs on the side

Heather - eggs! no matter how theyre prepared, but she does prefer her yolk on the runnier side.

Agitha - toast spread with apple butter and a glass of orange juice

Everett - his morning steaming hot cup of black coffee

[bigfan-fanfic]

Spoiling then ravishing househusband dean

Bringing him home a full pie and some gourmet wagyu beef for burgers. Caramelizing some onions, slicing fresh tomatoes, frying up some prime cuts of bacon, spreading a garlic aioli over the perfectly toasted buns, some beautifully salted and seasoned homemade French fries on the side.

Filling him up, clearing the table, and then taking him over it

[chaoticstupiddm]

Hi,

This will be a weird post, but my love for crepes is strong, and I want to spread the word!

So, if you know how to make the batter, good on you, skip forward to the fillings and flavorings.

Batter

For about 10 crepes (and how I prefer to make them).

2 medium eggs

200g flour (1 and a quarter cup)

250ml milk (1 cup)

250ml carbonated water (1 cup)

about 15-25ml neutral oil (so 2-5 teaspoons. I always just eyeball this, sorry)

If you want it to be a bit thicker, heavier replace the carbonated water with more milk, that shall yield you a more French like crepe. This is a more Central/Eastern-European version. If you stick to the carbonated water, it's worth to mention that theoretically you can use any other carbonated beverage, just beware of the sugar content, because it can make the batter stick to the pan.

Okay, so the trick is to whisk the eggs with the pinch of salt, and add a bit of liquid, then a bit of flour alternating, whisking after each addition so you'll get a uniform batter. That's it. The result should be runny, easy to handle with a ladle. Oh, and add most of the oil to the mixture and whisk it well. That way you won't need to worry about it sticking too much.

Add a little bit of oil to the pan before the first crepe, use medium heat, spread the batter thinly, and you should be golden.

Flavorings

Savory version:

I love to put basil and oregano into the batter, or pepper and chili flakes. It will come through, and will make a difference in taste, so choose your favorite spices! And consider the fillings you want to use.

Sweet version:

First of all, you may add like a teaspoon of sugar to the mixture. Maybe a tablespoon, if you like it sweet. Be careful, because it can make the crepe stick to the pan more.

Secondly. Do you like gingerbread? Use those spices. I'm fond of cinnamon, so I always add that to the mix.

Matcha or cocoa powder works wonders as well.

Fillings

Savory:

Anything you like. Almost.

So like with a pizza, you will need a base, be it sour cream, cream cheese, salsa, etc. I think if you are going with a Greek theme, you can't go wrong with tzatziki.

Next you need some toppings. Again, go with what you like, corn, sliced olives, mushrooms, shredded meat, cheese. Don't overstuff your crepe, but don't leave it empty.

Matching with the batter

If you've put oregano or basil in the batter, you might want to go with tomato based fillings. Or you can go the Greek yogurt, green onion, feta and olives rout as well! (Yes, I like to make my crepes a bit Greek)

Sweet:

The obvious choice is fruit, and jams, but coca powder (if you fill it, while it's hot, it will take on some moisture), peanut butter, Nutella, caramel, and plain old cinnamon and sugar works just as well.

And custard! In any flavor.

Okay, I think this is it. I have no authority to give actual advice on cooking, but if you try it, let me know.

[guardian-of-gotham]

@who-is-muses

When Harvey opened the door to his office on the first day of his new job, the first thing to greet him was a range of smells similar to a buffet table all set for Sunday brunch at a nice diner. The next thing to greet him was the sight of his best friend of several years, Bruce Wayne, turning towards the door in surprise after having lost track of time while obsessing over the smallest, perfectionistic details he wanted to get right before the other man arrived.

"Harvey?" Bruce glanced at the clock above the door, confirming that it was in fact time for his friend's shift to start soon. "Shit. Um... Surprise!?" Despite his own self-consciousness regarding his preparations, everything looked immaculate and over the top. Tea lights set atop miniature scales of justice were strewn about the room, safely distanced from anything flammable, of course, and a pair of detachable sconces containing a pot of algerian ivy were hung on the two side walls. Behind his friend's new desk was a large, round blackboard with "Congratulations Harvey!" written on it in an elegant font, and framing the whole thing was a giant golden laurel wreath. Off to the side was the true center of attention, though: a banquet cart supporting a larger set of scales, each tray laden with an assortment of food.

On the left, the dishes included grits and eggs with fried bologna, creamy mushroom and brie croissant sandwiches, bananas foster belgian waffles, cinnamon rolls, tahitian vanilla bean souffle with salted caramel anglaise, bourbon pecan cream cheese stuffed french toast, and buttermilk biscuits with sides of butter and sausage gravy. Underneath the tray, there was a chafing fuel can to keep everything warm. Such a thing wasn't present under the right tray, though, which contained chilled or room temperature foods, like chocolate-dipped strawberries, banana slices with a chocolate peanut butter ganache dipping sauce, coffee crumb cake, white chocolate raspberry scones, and a bowl of fresh raspberries and sliced strawberries with whipped cream. To the side of that tray, there was also a bucket of ice containing a bottle of Dom Perignon dated the year of Harvey's birth and a few pitchers of various juices. Meanwhile, the warmed tray had beside it a pot of coffee, a thermal carafe containing steamed milk, a tin of hot cocoa mix, a few jars of various syrups and toppings, and a ceramic cup containing a recently-made salted caramel latte with a laurel wreath drawn in the foam on top, a design which Bruce had spent months perfecting each time he made himself coffee at his own office.

Speaking of Bruce, the man himself looked nowhere near as elegant as everything he'd set up. Having gotten no sleep at all between the previous night's patrol and the extensive time spent in the kitchen this morning, his eyes were accented with a prominent pair of dark circles. He was sweaty and disheveled from running around to get everything done in time, leaving several strands of his otherwise slicked-back hair hanging in front of his face. To keep from over-heating, his shirt was only half-buttoned with the sleeves rolled up, and while his suit jacket hung neatly from the coat rack at the door, his tie hung loosely over his shoulders. He'd hoped to have the time to make himself look more presentable before Harvey arrived, but instead, he quite literally appeared to be a hot mess.

"Oh, um, these are for you!" Bruce blurted suddenly, stepping aside to reveal an ornate glass vase containing a bouquet of red and blue pansies on Harvey's desk. His new position also revealed a lock-picking kit he'd set aside there earlier, as well as a microwave and mini fridge tied up with red ribbon next to some filing cabinets against the back wall, but he was too tired and nervous about his friend's reaction to comment on, or even pay attention to any of that. A fiery pink haze spread across his cheeks as that nervousness shifted to embarrassment over the dawning realization that he'd likely overdone things.

"This isn't too much, is it?"

[fantastic-flashback]

A classic French sandwich with a twist! This Croque Monsieur is elevated with the addition of flavorful French onion relish, adding a sweet and tangy contrast to the savory ham and cheese filling.

Ingredients: 8 slices of thick-cut bread. 8 slices of ham. 8 slices of Gruyre cheese. 4 tbsp Dijon mustard. 2 tbsp butter. 1 large onion, thinly sliced. 1 tbsp olive oil. 2 tsp balsamic vinegar. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. It will take about 15 to 20 minutes of cooking after adding the sliced onions until the onions turn caramelized. Stir every so often. After the onions have turned brown, add the balsamic vinegar and stir it in well. Cook for two more minutes. Take it off the heat and set it aside. You can put Dijon mustard on 4 pieces of bread. Put two slices of ham and two slices of Gruyre cheese on top of each slice of bread with mustard. Spread a lot of French onion relish on top of the cheese. Add the last few slices of bread on top to make a sandwich. Put butter on the outside of each sandwich. Put the sandwiches on a baking sheet and heat the oven to 400F. Bake for 10 to 15 minutes, or until the cheese is melted and the bread is golden brown. Take it out of the oven, let it cool a bit, and then serve it hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

Brittany H

[adebisishank]

This French toast with overnight pecan pie is a delightful take on a traditional morning staple. The soft and custardy French toast is perfectly paired with the sweet and nutty topping made of caramelized pecans and maple syrup. For a hassle-free breakfast that will wow your guests, prepare it the night before.

Ingredients: 1/2 cup unsalted butter. 1 cup brown sugar. 2 tablespoons maple syrup. 1 cup chopped pecans. 1 loaf French bread, sliced into 1-inch thick slices. 8 large eggs. 1 cup whole milk. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. Powdered sugar optional, for garnish. Maple syrup optional, for serving.

Instructions: Melt the unsalted butter in a saucepan over a medium heat. After adding the two tablespoons of maple syrup and brown sugar, stir and cook until the mixture becomes bubbly and smooth. Fill the bottom of a 9 by 13-inch baking dish with the caramel mixture after greasing it. Evenly distribute the chopped pecans over the layer of caramel. Place the French bread slices on top of the pecans. Beat the eggs, whole milk, vanilla extract, ground cinnamon, and salt in a mixing bowl. Ensure that every slice of bread is submerged by evenly spreading the egg mixture over it. Refrigerate the baking dish for at least eight hours, or overnight, after covering it with plastic wrap. Set the oven temperature to 175C 350F. After taking the baking dish out of the fridge, allow it to come to room temperature for approximately half an hour. Bake the French toast for 30 to 35 minutes in a preheated oven, or until it is set and golden brown. Before serving, take it out of the oven and allow it to cool for a few minutes. Serve with extra maple syrup and dust with powdered sugar, if desired. Savor your delectable French toast with overnight pecan pie!

Kelly O

[rabbitcruiser]

National Vanilla Ice Cream Day

Classic, creamy, and ever so delicious… who doesn’t love vanilla ice cream? You can have it with chocolate cake, apple crumble, sprinkles, strawberry sauce… the list goes on! Of course, it’s just as delightful on its own. A dessert as scrumptious and versatile as this deserves to be celebrated, and Vanilla Ice Cream Day gives you the perfect excuse to do so! Vanilla Ice Cream Day gives you the perfect excuse to indulge in this sweet treat and to experiment with different ways of enjoying it.Like most ice cream flavors, vanilla ice cream was created originally by cooling a mixture of vanilla, sugar, and cream above a container of salt and ice. The sort of vanilla that is used to flavor ice cream varies based on located. In Ireland, more of anise-like flavor is chosen. In North America, a smoky flavor is more desirable. History Of Vanilla Ice CreamSo, who do we have to praise for this tasty and incredible creation? Well, you need to start by understanding the origins of both vanilla and ice cream first! Ice cream can be traced back to the 14th century. There is evidence that ice cream was served during the Yuan period in the Mogul Court.

The idea of using a mix of salt and ice for the refrigerating effect, though, began in Asia. The method then spread when the Moors and Arabs traveled to Spain, between 711 and 1492. The Italians became involved in making ice cream once this method had spread to Europe. By the early 18th century, there were recipes for ice cream in France as well. The French added egg yolks or egg to the recipe to create a richer and smoother food.

Vanilla was first used amongst people from Mexico. By the 1500s, Spanish conquistadors, who were exploring present-day Mexico, had come across Meso-American individuals who were consuming vanilla in their foods and drinks. Because of this, the conquistadors brought vanilla back to Spain.

In Spain, they started using vanilla to flavor a chocolate drink that consisted of honey, water, corn, vanilla, and cacao beans. The drink eventually spread to England and France, and then the rest of Europe by the early 1600s. In 1602, the apothecary of Queen Elizabeth I, Hugh Morgan, suggested that vanilla should be used separately from cocoa.

When this happened, the French really started to use vanilla in drinks and foods without cacao, and they started to flavor ice cream with it. When Thomas Jefferson discovered vanilla ice cream in France, he brought the recipe back to the United States with him, where the natural color of the ice cream was brown.

How To Celebrate Ice Cream Day

Of course, the best way to observe Vanilla Ice Cream Day is to have a go at creating your own vanilla ice cream.

Other Ways To Observe Vanilla Ice Cream Day

Make your own ice cream sundae creation! There are so many different ways you can use vanilla ice cream. Why not grab a mason jar and create your own ice cream sundae creation? The toppings that go with vanilla ice cream are never-ending. You can add in broken up cookie pieces. Or, what about drizzling in toppings, like toffee, dark chocolate, or melted caramel? You can also mix in pieces of your favorite candy bars. Or, if you really want to switch things up, why not try unexpected flavors, like maple syrup and chilli chocolate?

Get your friends and loved ones around to try the vanilla ice cream that you have created. They will definitely be impressed to learn that you have created your own vanilla ice cream from scratch! You can serve it with a homemade dessert or you can get everyone else in on the fun of creating their own sundaes.

Create your own vanilla ice cream cocktail – There are so many amazing cocktail recipes that involve vanilla ice cream. Why not make your own boozy ice cream cocktail in order to mark the occasion? One of our favorites is the Blackberry gin Fizz Float. Combine blackberry puree, vanilla ice cream, gin, ginger ale, fresh mint, and lime juice! This is a refreshing and luxurious cocktail, and you will be wondering why you have never had it before!

Source

[thedisneychef]

Ohana Bread Pudding a la Mode with Banana-Caramel Sauce – Ohana

The other day I realized that I have unintentionally shared a ton of recipes from Disney’s Polynesian Village Resort. Maybe it’s because the resort is so popular, or because it features two sit-down eateries plus a character meal. Maybe it’s because I love tropical flavors and unique cuisine. Or maybe it’s because I’ve stayed there two times and I’m about to head there again, so my mind is already on vacation already after never actually really coming back. The world will never know. Regardless, here’s another recipe and it’s so good, you won’t even care that it’s yet another ‘Ohana recipe.

There are a few versions of this recipe floating around, some with French bread, some using coconuts and pineapple…  This version was made until about 2005 and then again briefly around 2012-2013. For all of me, it may even be on-demand for people with nut allergies. I’m a big bread pudding person, but this version? Holy cow. It is absolute heaven. The sweet, soft crunch of the bread paired with a splash of caramel and cooled by the ice cream. I’m in love.

'Ohana Bread Pudding a la Mode with Banana-Caramel Sauce - 'Ohana

Author: TheDisneyChef.com Recipe type: Dessert As was served in 'Ohana at Disney's Polynesian Village Resort Ingredients Instructions - Toast bread in 350 degree oven for 15 minutes, or until dried and toasted. Meanwhile, combine eggs, milk, salt, 1½ cups sugar, and nutmeg and whisk until sugar is dissolved. Spread toasted bread in a rectangle casserole dish and pour egg and milk mixture over the bread. Toss lightly. Let stand 10 minutes. - Bake in preheated 325 degree oven for 45-60 minutes or until top is crunchy and browned slightly and custard is soft, but not runny. Cool 5 minutes before cutting. - While bread pudding is baking, add corn syrup, butter, ½ cup sugar, and ½ cup sugar to saucepan. Bring to a low boil, then slowly add heavy cream, maintaining the boil. Add rum and flambe (skip this step if using extract). Cook 10-15 minutes or until caramel reaches 235 degrees (soft ball stage). Remove from heat and add extract and salt. Cool slightly. - To serve bread pudding, cut bread pudding, top with sliced bananas, caramel, and ice cream. Serve immediately. Read the full article

[michaelkeenan]

Salt, Fat, Acid, Heat in under 1500 words

Here's my under-1500-word summary of Salt, Fat, Acid, Heat, a book about the skill of cooking by Samin Nosrat.

There are four basic factors that determine how good your food will taste: salt, which enhances flavor; fat, which amplifies flavor and makes appealing textures possible; acid, which brightens and balances; and heat, which ultimately determines the texture of food.

Salt

Salt amplifies other flavors, except bitterness; it reduces bitterness.

Fine salts can be up to twice as dense as course salts, so measure salt by weight, rather than by volume. Better yet, measure by taste.

It's usually best for food to be salted from within, rather than sprinkled with salt at the end.

In many cases, salt is best added before cooking so it has time to diffuse through the food. For meat (but not fish), salt hours (or days) before cooking. For vegetables (but not mushrooms), salt 15 minutes before cooking.

Taste often while cooking, and add more salt if needed.

Fat

Fat plays three distinct roles in cooking: as a main ingredient (e.g. butter in a pastry or olive oil in pesto), as a cooking medium (butter to sauté vegetables), and as a seasoning (e.g. sour cream in soup, mayonnaise in a sandwich). Knowing which role fat will play will guide you to choose which fat to use for your purpose.

Fat carries flavor. It coats the tongue, allowing aromatic compounds to stay in contact with taste buds for longer periods of time. Take advantage of this by adding aromatics (e.g. garlic) directly into the cooking fat. When baking, add vanilla extract and other flavorings directly into the butter or egg yolks for the same result.

Fat also enhances flavor another way. Cooking fats can withstand temperatures well above the boiling point of water (212°), so they can do what water can't: facilitate browning (which begins around 230°). Browning can introduce entirely new flavors.

An important factor, when choosing a fat, is to match it with the culture of the food you're creating, otherwise it won't taste right. e.g. don't use olive oil in Vietnamese food, or smoky bacon fat in Indian food.

Which fats we use primarily affect flavor, but how we use them determines texture. Depending on how we use fats, we can achieve one of five textures: Crisp (e.g. fried food), Creamy (e.g. chocolate, ice cream), Flaky (pastries), Tender (shortbread), and Light (whipped cream).

Foods that are too dry, or need just a bump of richness, can be corrected with a little olive oil (or other oil), or another creamy ingredient such as sour cream, crème, fraîche, egg yolk, or goat cheese. Use vinaigrette, mayonnaise, a spreadable cheese, or creamy avocado to balance out dryness in a sandwich or atop thick, crusty bread.

Acid

Like salt, acid heightens other flavors. But while the salt threshold is absolute, acid balance is relative. If you add too much salt to a broth, it's unsalvageable, except through dilution. But if you add too much acid to something, you can add sugar, salt, fat, bitterness or starch to change it from unpalatably sour to pleasant. (For example, if you make lemonade from lemon juice, water, and sugar, try tasting it before and after you add sugar, and what was unpleasantly sour becomes good.)

Let geographic tradition guide your choice of acid to use: wine vinegars in Italian, French, Germany, and Spanish cuisine; rice vinegars in Asian cuisine; apple cider vinegar for British and southern American food; lemon and tomatoes in Mediterranean food, lime in tropical climates like Mexico, Cuba, India, Vietnam, and Thailand; dairy can fit in most cuisines.

Acid dulls vibrant greens, so wait until the last possible moment to dress salads or squeeze lemon on cooked green vegetables.

Acid keeps reds and purples vivid, so add acid before cooking purple cabbage, red chard stems, and beets.

Raw fruits and vegetables vulnerable to oxidation, like apples, avocados, and bananas, will retain their natural color if coated with acid or kept in water mixed with a few drops of lemon juice.

Acid keeps vegetables and legumes tougher, longer. Anything containing cellulose or pectin will cook much more slowly in the presence of acid. Fifteen minutes of simmering in water can soften carrots to baby food, but they'll still be somewhat firm after an hour stewing in red wine. If you've ever cooked something with onions and been perplexed at the onions not cooking, it could be that an acidic ingredient - perhaps tomatoes, wine, or vinegar - is interfering.

As in general with cooking, the best way to optimize acidity is to taste during cooking and adjust.

Heat

To determine whether the heat level is correct, the best cooks look at the *food*, not the the heat source. They listen for the changing sounds of a sizzling sausage, watch the way a simmer becomes a boil, and taste a noodle to determine whether it's al dente. Is the food browning, firming, shrinking, crisping, burning, falling apart, swelling, or cooking unevenly?

Food is primarily made up of: water, fat, carbohydrates, and protein.

Water can be a medium in which we cook other foods. At low temperatures, water is particularly gentle. Simmering, braising and poaching provide foods with the sustained low heat they need to develop tenderness. Heat water to 212° at sea level and it boils, giving us one of the quickest and most efficient ways to cook food.

Beyond 212°, water transforms to steam, a valuable visual cue: as long as food is wet and giving off steam, its surface temperature probably isn't hot enough to allow browning to begin. Caramelization and the Maillard reaction don't begin until food reaches higher temperatures.

Make decisions in relationship to steam. Encourage steam to escape if you want temperatures to rise and food to brown. Contain steam with a lid to allow food to cook in a moist environment if you want to prevent or delay browning.

Food piled in a pan can affect steam levels by acting like a makeshift lid; both entrap steam. Trapped steam condenses and drips back down, keeping food moist and maintaining a temperature around 212°.

Control steam in the oven when roasting or toasting food similarly. Spread out zucchini and peppers so steam escapes and browning begins sooner. Protect denser vegetables that take longer to cook, like artichokes, from browning too much before they can cook through by packing them tightly to entrap steam.

At high temperatures, sugar melts. At very high temperatures (340°), sugar darkens and caramelizes, producing hundreds of new compounds with abundant new flavors: acidic, bitter, fruity, caramel, nutty, sherry, and butterscotch.

Cooking fruits, vegetables, dairy, and some grains releases their sugars. As heat penetrates a boiling carrot, for example, its starches break down into simple sugars, and the cell walls enclosing the sugars disintegrate, making a cooked carrot taste sweeter than a raw one.

Heat proteins in the presence of carbohydrates, and the Maillard reaction occurs, heat's most significant contribution to flavor, with notes like floral, onion, meaty, vegetal, chocolatey, starchy, and earthy. It's often accompanied by dehydration and crispness, so the texture is also often improved.

Browning begins around 230°. The temperatures required to achieve this tasty browning will dry out proteins, so beware. Use intense heat to brown the surface of meats and quickly cook tender cuts through. After browning a tougher cut such as brisket, on the other hand, use gentle heat to keep its interior from drying out. Or cook it through with gentle heat first, and brown the surface at the end.

Brown with care; it's easy to burn.

Cooking sometimes continues after removing the food from the heat source, as the residual heat continues cooking. Proteins in particular are susceptible to carryover.

The primary decision is whether to cook slowly over gentle heat, or quickly over intense heat. For some foods, the goal is *creating* tenderness; for others, it's *preserving* tenderness. In general, foods that are already tender (some meats, eggs, delicate vegetables) should be cooked as little as possible to maintain their tenderness. Foods that start out tough or dry and need to be hydrated or transformed to become tender (grains and starches, tough meats, dense vegetables) will benefit from longer, more gentle cooking. Browning, whether for tender or tough foods, will often involve intense heat, so you'll combine cooking methods. For example, brown and then simmer meats in a stew, or simmer and then brown potatoes for hash to ensure browning *and* tenderness in both cases.

Gentle cooking methods (for creating or preserving tenderness)

Simmering, Coddling, and Poaching

Steaming

Stewing and Braising

Confit (poaching in fat)

Sweating

Bain-marie

Low-heat Baking and Dehydrating

Slow-roasting, Grilling, and Smoking

Intense cooking Methods (often for browning)

Blanching, Boiling, and Reducing (an exception to this list - these, of course, don't brown foods)

Sautéing, Pan-frying, and Shallow and Deep-frying

Searing

Grilling and Broiling

High-heat Baking

Toasting

Roasting

[aiweirdness]

A big neural net reviews a smaller neural net's recipes

I’ve used various neural networks to generate recipes, to varying degrees of success. My earliest recipes were generated with char-rnn, which had to learn everything - spelling, punctuation, words - entirely from scratch. Its recipes were terrible (Swamp Peef and Cheese, anyone? Or Chocolate Chicken Chicken Cake?). Later when I started using GPT-2, I was using a neural net that had already seen a lot of recipes online during internet pre-training, and its recipes looked a lot more realistic (although not entirely realistic - there was that recipe for Black Forest Cake that suggested pouring the batter into a toaster, or the jello recipe that starts with “remove all internal rinds”).

GPT-3, an even more powerful text-generating neural net, has seen so many recipes during its internet pre-training that its recipes are boringly plausible. Bake its Black Forest Cake recipe and you’d probably actually get cake at the end, even if it’s not the best cake in the world. Its recipes aren’t funny at a glance, which is why I haven’t posted any of them - until internet linguist Gretchen McCulloch suggested that, rather than have GPT-3 generate its own recipes, I have it rate char-rnn’s recipes. Readers, it worked.

I prompted GPT-3 with two example recipes from allrecipes, each followed by 3 of their human-written reviews. Then, for the third recipe I inserted one of char-rnn’s recipes:

Chocolate Chocolate Cake

1 cup sugar 1/4 cup butter 1 cup margarine 1 cup cocoa 1 teaspoon vanilla 1 cup margarine 1/2 cup pecans, chopped 1 teaspoon vanilla 1 egg yolk 1/2 cup sugar 1/4 cup chopped pecans 1 cup sugar 1 teaspoon vanilla 1 cup cocoa 1 teaspoon vanilla

Combine flour, sugar, baking powder, salt, salt, and salt in a large bowl. Cook over medium heat, stirring constantly, until mixture boils and stiff peaks form. Add milk and cook until mixture is completely melted. Remove from heat and stir in sugar and sugar. Add eggs and vanilla. Beat until smooth. Spread in batter. Sprinkle with pecans.

Yield: 1 servings

And then I let GPT-3 add reviews. Would it mention the excessive lakes of vanilla? The complete lack of flour? The foolhardy reliance on the heroic efforts of a single egg yolk to hold things together?

oxtailsandturnovers Rating: 5 stars 03/04/2007 delicious chocolate recipe!!! and the perfect balance between cocoa and chocolate. and they sure were LONGNECKS! big time rave here. lazy w birthdays w friends and family, try this recipe for something chocolate sweet the ppl will talk about over and over.

AKEMIYUNA Rating: 5 stars appraisal 12/03/2008 Excellent for the kids Halloween party. Everyone got so thrilled by seeing something new on Chocolate in sponge. He even likes nuts separately but it will taste good..

BYOMFYABF Rating: 2 stars 10/01/2008 I could only give it a 2 as I had to make changes to it due to ingredients I had. First, I used Dove Dark Chocolate cocoa instead of Hershey's, no nuts, and the mashed bananas and caramel topping were a must. I did use coffee instead of the hot water, and dark margarine instead of regular, therefore I could not use light whipped cream, but I made homemade whipped cream. It had WAY too much flour in it, but i guess it could have been me measuring heavier than I should have. I also only used 2 cups of flour. it was my first bundt cake, so it was huge!!!

Here’s another batch of reviews, this time of a more chaotic char-rnn recipe:

Simple Soup Alaborate Soup Pie

6 each chopped white perserves; ** (optional but ring) 1/2 cup chopped fresh marjoram 1/2 teaspoon dried thyme 1/3 teaspoon salt 1/2 cup thinly sliced onion 1/4 cup onion (chopped) 1/2 teaspoon garlic; minced 2 small carrots 6 can dry white wine 1 tabasco sauce 1 tablespoon sugar 1/2 cup flour, whipped topping 2 tablespoon chili powder

Marinate: Serves 4. Whip and short under boiling. Add the sliced mushrooms and peppers and stir to coat. Stir the sugar and carrots. In large bowl, beat the egg to make a 1 1/2 tablespoons of the flour. Add shanks and stir it well. Spoon into a frying pan before serving.

Recipe By : DonajehLi Koubmanda

Yield: 8 servings

JEFFREY97389 Rating: 2 stars 03/03/2006 Even though everyone said this was great, I thought it was just 'OK!' The perserves gave a strange flavor to the sauce.

MATTJANDTRACER Rating: 2 stars 01/02/2009 This recipe sounded good. When it came out it tasted a bit like a casserole and not a stew. I used venison instead of deer and pork. I liked the way it turned out, but it wasnt very French.

Hammy Rating: 5 stars The g iving this as a gift as it takes about 10 less minutes but using American cheese and not blended with parsley flakes, lime-flavored gelatin, which is my husband's favorite dish from SuperValu. Just happens to be the creamy sauce. Don't worry about a pie crust.

In fact, the more chaotic the char-rnn recipe, the more chaotic the reviews tend to be, as if GPT-3 has picked up on the chaos and is trying to somehow produce reviews that could plausibly be written by whatever weird humans are visiting this mangled recipe website.

Geilded Peanuts & Crabmeat Basil

3 beef, boneless chops, or thyme, 1 lamber and flince of fresh diced in diagonal 1 parsley 2 large leeks (for garnish) 3/4 teaspoon sesame oil, seeded and peeled 1 any jeans'l-tortilla 1 pepper or cinnamon 1/4 cup baesly pinto beans. (Crushed and thawed; minced fine you recipe) 1 tomato base 1 fat in the last 5 inch plates 1 garlic clove; crushed 1/4 cup dijon mustard

In a large bowl set aside. Remove the sides from the heat and saute with a fork and cover and cook on Low for 6 to 6 hours.

Yield: 6 servings

Morales Rating: 0 stars 03/30/2008 I had high expectations for this recipe, but it was an outright flop. I don't know if the measurements were somehow incorrect or what, but I ended up with a watery mess that certainly wasn't crab salad. My girlfriend, who is a new chef liked it fine, but I really wish that the recipe didn't claim that it made six servings when it really made enough for one, if that's what we were going to call it.

Carole Rating: 5 stars Glorious sobs! This recipe will be delicious for a minumum of 1½ Hours to maximum 2½ hours Time to bring lots of fresh sized potatoes in the house or grow in the age may become quite famous

Amanda Rating: 3 stars 11/13/2009 My friend is having a birthday party and will celebrate with Camping. She's in charge of the dishes and wanted to serve food at the campfire. I'll 10th grade, my easy information for her party. It will not sound strange anyway test this task with a note to work rationally.What to take trees, portable tables for chairs, the main meal, food. I personally love the taste of it but has anyone seen a shepherd (wasn't any spices), oysters. It is sufficient

It does kind of make sense that GPT-3’s recipe reviews aren’t directly complaining about the utter weirdness of char-rnn’s recipes. Probably very few of the recipe reviews in GPT-3’s training data involved baffled complaints about nonexistent or repeated ingredients, or apocalyptic levels of recipe failure. So GPT-3 has learned that even the critical reviews tend to fall within a certain sentiment range. It’s interesting that it tries to emulate char-rnn’s primitive neural net glitchiness - I’ve noticed before that GPT-3 seems to be capable of pretending to be a much simpler neural net.

Subscribers get bonus content: After generating a few reviews, GPT-3 would sometimes go on to generate new recipes (such as “BBQ Cheeseburger Salad” which contains lime jello, whipped topping, and sliced black beans). It may have been deliberately trying to make them terrible to fit in with char-rnn’s recipes.

Speaking of AI-generated recipes: there are some absolute disasters in my book on AI, You Look Like a Thing and I Love You: Amazon - Barnes & Noble - Indiebound - Tattered Cover - Powell’s - Boulder Bookstore