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from the cloudy-with-a-probability-of-meatballs dept.
Steve Abrams, the director of IBM's Watson Life research program, told Quartz that Watson scanned publicly available data sources to build up a vast library of information on recipes, the chemical compounds in food, and common pairings. (For any budding gastronomers out there, Abrams said Wikia was a surprisingly useful source.) Knowledge that might've taken a lifetime for a Michelin-starred chef to attain can now be accessed instantly from your tablet.
The Watson team has actually published a cookbook of its AI-inspired dishes in partnership with the Institute of Culinary Education (ICE), which launches April 14. While Quartz has not been able to test out Watson's esoteric parings yet, here are some that stood out:
- Belgian bacon pudding, a desert containing dried porcini mushrooms
- Vietnamese apple kebab, with the vaunted mushroom-and-strawberry pairing
- Portuguese lobster roll, with appetizing "saffron fluid gel"
- Hoof-n-Honey ale, with veal stock
- Thai-Jewish chicken, with potato latkes and rice balls
- The shrimp cocktail, which is a beverage with actual shrimp in it
- Kenyan Brussels spouts, with cardamom
It sounds like another sort of molecular gastronomy. Have any Soylentils eaten recipes like that? Does it work?
(Score: 2) by gman003 on Monday April 13 2015, @11:03PM
Unfortunately, I am a city-dweller, with neither a grill nor a place to put one.
However, I'm sure you can find a way to adapt this recipe to whatever heating method you prefer, from a range to a grill to an open pit full of napalm.
(Score: 1) by slinches on Wednesday April 15 2015, @07:06PM
That's a legitimate reason to not use a grill. Pan fried steak can certainly turn out great. I know a lot of steakhouses prepare them in a pan and really don't have any complaints about how well they're cooked. I just prefer the smoky grill flavor imparted by cooking over coals, at least for the cuts I like best (e.g. ribeye). For leaner cuts, pan frying can be better since there's more control over the cooking process, added flavor from the oil or butter and more herbs/seasoning can be used.